Ideas for Groups | Halaal ideas for groups

Halaal ideas for group, corporate & Team Building classes
(See Terms & Conditions – minimum charge 12, all prices exclusive of VAT, prices below include the halaal surcharge. Please note that we need a minimum of 7 working days notice, if you choose a halaal menu
so that we can order in specialists ingredients.)

Competition Cooking Mystery basket choices (see also headings below) (code ChbccH3/2) – (R 4 490 per team excluding VAT)

including 2 whole chickens, chicken livers, assorted salad greens, mushrooms, potatoes, butternut, baguettes, seasonal fruit.

Italian (code ItH3/2) – (R 4 490 per counter excluding VAT).

Melanzane with mozzarella - grilled eggplant, topped with mozzarella and tomato.
Roman egg soup - a classic with a delicate taste, quick and easy.
Spaghetti carbonara - with egg, frozen peas and cream sauce, quick and simple.
Braised chicken with mushrooms - a classic dish for chicken pieces.
Wet polenta - with butter and cheese, the classic way of serving polenta.
Bread and tomato salad - a delicious summer salad.
Tiramisu - A Tuscan chilled trifle, with custard, espresso, mascarpone and biscuits.

Competition Cooking - Italian Basket (code ItccH3/3) – (R 4 490 per team excluding VAT)

Including mozzarella, grated pecorino, crème fraîche, mascarpone, eggs, boudoir biscuits, polenta, spaghetti, chicken thighs, tinned tomatoes, aubergines, mushrooms, cauliflower.

Spanish (code SpnH 3/1) – (R 4 490 per counter excluding VAT).

Garlic mushrooms - with a coriander, garlic dressing.
Tortilla Española - the popular Spanish frittata, with potato, light and crusty.
Gazpacho - made with sweet, ripe tomatoes, bursting with flavour.
Chicken in an almond sauce - Arab-inspired, with almonds and fried breadcrumbs.
Poor mans’ potatoes - a classic Spanish dish, with peppers.
Spanish salad - originating from the Moors, with a vinaigrette dressing.
Orange and almond tart - popular in southern Spain.

Middle Eastern (code MEH3/1) – (R 4 490 per counter excluding VAT).

Baba ghanoush - aubergine dip, favourite throughout the Middle East.
Hummous – a dip found on most mezza tables throughout the Middle East.
H’reesy – a classic Lebanese dish of creamed chicken and wheat.
Bean stew - French beans with tomato and onion sauce.
Lebanese rice - rice mixed with vermicelli, delicious with stews.
Tabbouleh salad - delicious buffet summer salad made with parsley and burghul.
Baklava - layered pastry with nuts and syrup.

Thai
Class 1 (code ThaiH3/1) – (R 4 490 per counter excluding VAT)

Fresh springrolls – filled with crunchy vegetables and served with a dipping sauce.
Fried egg soup - mild flavoured, easy to prepare, garnished with strips of egg crêpe.
Green Thai chicken curry - classic authentic Thai curry.
Thai chicken salad – popular in restaurants throughout Thailand.
Stir-fried noodles - dry fried, one of Thailand’s best known noodle dishes.
Thai cooked rice – basic staple with all Thai meals.
Black rice with coconut – sweet rice pudding with a delicious nutty flavour.

Class 2 (code ThaiH3/2) – (R 4 700 per counter excluding VAT)

Fish cakes - favourite street food, perfect with a cucumber salad, and ideal starter.
Cucumber salad - an ideal accompaniment to fish cakes and barbecued meats of the north.
Chicken and coconut milk soup – a quick meal in a bowl, also known as Tom Kha Gai.
Stir-fried chicken curry - with a thick rich sauce, also ideal with beef.
Spicy grilled squid salad – quick and easy, but with a stunning result.
Thai-fried rice - prepared with cooked rice and chicken.
Sago pudding - ideal cooling pudding after a fiery curry.

Class 3 Competition Cooking - Thai Basket 1 (code ThaiccH3/3) – (R 4 590 per per team excluding VAT)

chicken fillets, assorted salad greens, chillies, rice, chilli paste, coconut milk, springroll wrappers, black rice, noodles.

Class 4 Competition Cooking - Thai Basket 2 (code ThaiccH3/4) – (R 4 700 per team excluding VAT)

chicken fillets, fish, calamari, assorted salad greens, chillies, rice, curry paste, coconut milk, rice, eggs.

Flavours of Vietnam (code SEAH3/2) – (R 4 490 per counter excluding VAT)

Fresh springrolls - a classic snack, springrolls wrapped in lettuce leaves and served with herbs.
Vietnamese salad platter - an integral part of most meals, often used as wraps.
Pickled carrot salad – a versatile fresh salad, delicious as part of a Vietnamese salad platter.
Tofu, tomato and chive soup – a clear broth, versatile, ideal to complement of the dishes.
Caramel chicken – one of Vietnam’s great dishes, sweet and spicy braised chicken pieces.
River rice - cooked rice flavoured with lemongrass, shrimp and shallot paste.
Coconut crème caramel - originally French, but now a firm favourite with a delicate coconut flavour.

Indian (code IndH3/2) - (R 4 490 per counter excluding VAT)

Potato patties - popular street food, with chutney.
Kashmir chicken - a mild dish combining spice nuts and yoghurt, very rich.
Soya korma - a rich vegetarian curry, full of goodness.
Shredded greens - quick dish ideal for any curry meal.
Pulao - elaborate festive dish with almonds, raisins and peas.
Yoghurt and mint dip - refreshing, perfect with meat dishes.
Sago pudding - a good hot weather cooling dessert.

South African

Class 1 – A taste of tradition (code - SATradH3/1) – (R 5 030 per counter excluding VAT). A blend of South Africa’s best known dishes, reflecting the diversity of the various ethnic groups, and also showcasing the crossover of flavours between the various traditions.

Samoosas - popular amongst both Cape Malay and Indians as a festive 3-sided pastry snack.
Spicy lentil soup – originating from India, this dish has become a fresh shebeen winter warmer.
Bobotie - South Africa’s national dish with beef or lamb mince and a baked custard topping.
Tomato bredie – with a slight sour taste, made with chicken, lamb, variants of the dish are found amongst the Cape Malays and in the shebeens around the country.
Chakalaka - a vegetable stew with varying degrees of chilli, popular as a cheap street food with pap.
Pap and spinach – a stiff porridge, the spinach adding both texture and flavour.
Milk tart – a popular baked milk custard pie, with a strong cinnamon flavour.

Class 2 - A Taste of the Cape. (code - SACapeH3/2) – (R 5 030 per counter excluding VAT).

Savoury pies - puff pastry pies filled with curried mince or chicken.
Bobotie - South Africa’s national dish with beef or lamb mince and a baked custard topping.
Tomato bredie - with a slight sour flavour, using chicken.
Sousboontjies - quick to prepare with tinned sugar beans, combined with a sweet/sour spicy sauce.
Yellow rice - with raisins, popular as a festive dish and with bredies and bobotie.
Milk tart – a popular baked milk custard pie, with a strong cinnamon flavour.

The naked chef (code - JONCH3/1) – (R 4 490 per counter excluding VAT) Based on the Jamie Oliver cookbook. With enough notice (±3 weeks) we are also able to get individual copies of the relevant books for each participant, price dependent on book

Fresh tomato and sweet chilli soup - with basil and olive oil, fiery refreshing cold soup.
Pasta with mushrooms - ideal with different mushrooms and handmade pasta.
Perfect roast chicken - with fresh herbs and roast potatoes.
Braised cabbage with peas – a delicious lift for cabbage.
Roast butternut - a base for ravioli, an ideal with roasts.
Fruit crumble - quick and easy, ideal with any fruit.

Bills food (code - BillFH3/4) – (R 4 490 per counter excluding). Based on the Bill Granger cookbook. With enough notice (±3 weeks) we are also able to get individual copies of the relevant books for each participant, price dependent on book

Potato cakes - with smoked salmon and mustard dressing, also good for breakfast.
Mushroom soup - thick, full of flavour and easy to prepare.
Cannelloni - ricotta filled with a fresh tomato sauce.
Glazed honey and soy chicken - on a cucumber salad with a sweet chilli sauce.
Spicy roast pumpkin salad - with feta and olives on a bed of spinach.
Chocolate pudding - deliciously decadent, and self-saucing.

Cooking with style (Code StyleH3/2) – (R 4 590 per counter excluding VAT).– Non-meat class, only fish

Courgette fritters - served with a yoghurt sauce.
Chilled lemongrass & coriander vichysoisse - a delicious cold summer soup.
Grilled fish fillets - with pepper, olives, parsley salsa.
Greek salad - a perfect accompaniment to fish.
Potato pancake – ideal with grilled fish.
Fruit and almond tart - perfect with seasonal fruit and crème fraîche or ice-cream.

Breakfast (Code BreakH3/1) – (R 4 310 per counter excluding VAT). – included in this menu is toast and a choice of jams to make it a perfect breakfast class alternative.

Muffins – how to make both banana and apricot or bran muffins.
Ricotta, spinach and cheese tarts –with an egg/cheese filling, perfect for picnics and brunches.
Pancakes – how to make the perfect pancake and both sweet and savoury filling ideas.
Chicken livers – perfect with eggs, or on a brunch buffet with crusty bread or as a pancake filling.
Mushrooms – with a delicious garlicky sauce.
Smoothie – perfect energy drink to kickstart the day.
Eggs and toast – fried or scrambled, with toast, butter and jam

Competition Cooking - Breakfast Basket (code BreakccH3/2) – (R 4 310 per team excluding VAT)

including baby spinach, button mushrooms, eggs, cheese, mixed frozen berries, bananas, chicken livers, yoghurt, flour, baking powder.