Christmas is one of the biggest events of the year and we know how much of a headache it can be to organise a get-together, be it a private dinner with your loved ones or corporate parties involving hundreds of guests.
When it comes to Christmas parties, one of the major components when it comes to planning is food—and it can make or break your party! Having to please everyone’s taste buds is not an easy task but yes, we are telling you that it is possible to have a fuss-free Christmas party without going through much hassle.
For Christmas this year, Orange Clove Catering is collaborating with Celebrity Chef Eric Low who is leading the festive theme buffet ‘A Christmas Full of Life’, with six exclusive creations that are bound to impress your guests. Who says that catered food has to be boring? We beg to differ!
FESTIVE MENUS HEADLINED BY CELEBRITY CHEF ERIC LOW
Established in 2008, Orange Clove Catering is a reputable brand in the F&B industry, serving mid to high-end gastronomical fares in aesthetically pleasing presentation styles.
For the first time ever, the catering company is collaborating with Celebrity Chef cum cookbook author Chef Eric Low who is well-known for his culinary talents. An experienced chef with over 28 years of experience under his belt, Chef Eric Low has won numerous accolades and is a certified culinary judge for international and national level culinary competitions.
Judging from his expertise, you can feel assured that your buffet spread is left in good hands under his guidance. There are four festive buffet menus designed under Chef Eric Low’s guidance—Spirit of Christmas (S$20/guest), Merrymakers of Yule (S$25/guest), Season of Gaiety (S$32/guest) and Joyous Revelry (S$42/guest).
The highlights of these four festive buffet menus are six exclusive dishes created by Chef Eric Low that focus not only on taste but also on using healthier cooking methods so your guests can stuff themselves silly without too much of that guilt from all the festive feasting.
Now, are you ready to find out what Chef Eric Low has to offer? You have to read on!
ROSEMARY & SMOKED PAPRIKA BAKED CHICKEN WITH DOUBLE MUSTARD CREAM SAUCE
Inspired by Spanish recipes, Chef Eric Low came up with his own marinade using flavourful ingredients such as rosemary, paprika, garlic bits, mustard, olive oil and more.
The chicken pieces are marinated overnight before they are placed in the oven so that the flavours are more pronounced and indeed, we could taste the harmonious blend of savoury and slightly spicy tones.
CHEF ERIC’S SPECIAL VIETNAMESE JACKFRUIT SALAD WITH POACHED PRAWNS
The idea for this dish was born out of a conversation Chef Eric Low had with his Vietnamese friends one day and it is a reflection of the classic Vietnamese diet that showcases light and balanced ingredients.
Be prepared to be greeted with a complexity of flavours from the prawns and coconut cream which is well-balanced with lettuce and jackfruit salad at the side.
COLD SALAD OF ROASTED PUMPKIN WITH WASABI CRABMEAT, TOASTED KERNELS, CORAL GREENS & YELLOW FRISSE
Always begin your meal with a bowl of cold salad because it piques your appetite without filling your tummy too much. Although this may look like any other cold salad dishes out there, the taste was unforgettable. The key ingredient? Wasabi mayo.
Imagine the fiery burst from the wasabi coupled with sweet pumpkin chunks, creamy crabmeat and crunchy kernel bits—that is definitely a wild party of flavours in your mouth!
TRILOGY OF BRUSSEL SPROUTS, YELLOW ZUCCHINI, CARROT WITH HOMEMADE THAI-INSPIRED PEANUT SAUCE
Before you think that there is nothing special about these vegetables, we would just like to stop you right there; Chef Eric Low’s homemade Thai-inspired peanut sauce is probably the best condiment we have tried at a festive buffet and it heightened the taste of this dish to perfection.
The secret to this wonderful red curry paste sauce is the addition of peanut butter as a natural thickener instead of gelatin. You have to try it to believe just how a simple sauce like that can transform the taste of vegetables.
LONG GRAIN SPANISH INSPIRED BAKED RICE WITH SAUSAGES & TRIO OF BELL PEPPERS
Basmati rice is valued for its high nutritional contents and for being low in calories. Sticking to his aim in providing wholesome eats that do not compromise on taste, Chef Eric Low created this dish with long grain Spanish baked rice that is mixed with Cajun spices.
Other ingredients you will find include sausages, blended nuts, smoked paprika, garlic and a few drops of lemon juice. Imagine a cross between the rich Indian biryani and aromatic Spanish paella—that is what you get with this fragrant baked rice.
CAJUN STYLE OVEN BAKED SNAPPER LOIN WITH ROMESCO SAUCE
There are so many items on the menu for you to pick from but if you are looking for a crowd-pleaser, the Cajun Style Oven Baked Snapper Loin with Romesco Sauce will do the trick.
The tender fish meat was doused with generous portions of Romesco sauce and it was the full-flavoured, tangy sauce that won our hearts. If you are looking for recommendations, we would suggest having the baked fish with Spanish baked rice—they are a match made in heaven.
FULL RANGE OF DESSERTS
And of course, the desserts. These sweet treats make up an important aspect of a Christmas party—or any party as a matter of fact—so you should spend some time browsing through the options Orange Clove Catering has.
Some of these delights include Assorted Choux Pastries, Deluxe Fresh Fruits Platter and an unbeatable array of cupcakes, tarts and cakes.
A Christmas Full of Life Festive Buffet Menus
Spirit of Christmas (S$20/guest)
Merrymakers of Yule (S$25/guest)
Season of Gaiety (S$32/guest)
Joyous Revelry (S$42/guest)
Orange Clove Catering
1 Kaki Bukit Road 1
#05-03/04, Enterprise One
Tel; +65 6515 0991
Nearest Station: Ubi
This post is brought to you by Orange Clove Catering.