From Welsh menus to sake tastings – read on

Angharad has joined ej catering as the Office Manager, a Welsh
speaker with great organiastion skills and a passion for all things
Nathan is nibbling chocolate brownie trim whilst Bethan is out
at a lunch with Geldards and Sophie is making 125 Leek and pancetta
tartlets for a wedding this weekend

And me, I am ponding new menu ideas and a formatt for the web site
Whatch this space

Wedding Cheese Cake
26th May 2012

Face Book and Twitter
We have been working hard letting you know our movements & cooking
anatics. We have 67 new twitter follows and a 15 new face book
freinds – WELCOME! Please continue to share us to friends and lets
spread the word together

Sake Tasting
At ej catering we will source and arrange anything for you. next
Thursday we have a Sake tasting

AKASHI TAI – Daiginjo ( )
The Daiginjo Akashi-tai is made using Yamada Nishiki rice grown in
Hyogo Prefecture.
AKASHI TAI – Honjozo ( )
Akashi-Tai Honjozo is a medium-bodied sake with hints of citrus and
straw. Delicious at any temperature
ISAKE – Classic ( )
This unique Sake presents a pleasant surprise with its taste, aroma,
bouquet, and its capacity to be enjoyed as an aperitif over ice or
slightly warmed

Served with

Pan fried tofu with shiso cress and sake syrup

Sticky chicken and sesame seed dumplings
Deep fried ginger, white fish and scallion gyoza
Selection of fresh tuna and salmon sushi rolls
Grilled asparagus with lump fish roe
Crispy belly pork with spiced sweet soya and crispy julienne of red
and green chilli
Five spiced slow roast duck with bean sprouts

Bowls of fresh Lychee’s Fresh pineapple and mint sticks

02920 331723

Pembrokeshire dressed crab with pickled samphire, served with garlic
chive salad leaves Garlic chive & cockle tart

A truely Welsh Menu
Celebrating Producers
9th June 1012

Black Mountains smoked salmon with lemon, black pepper and chunks of
home made bread

Pembrokeshire dressed crab with pickled samphire, served with garlic
chive salad leaves
Garlic chive & cockle tart

Little lemon laverbread balls, which we made with local laver bread

Mackerel escabeche, which we made with Pembroke mackerale caught that

Cnwd pork and pistachio terrine with Tortoise Bakery spelt flour

Welsh lamb lollipops, from the Welsh venison company

Sliced medallions of Douglas Willis rib eye beef with rocket and
spinach pesto

Trealy Farm air dried ham with sun blushed tomatoes and Peli Pabo
goat’s cheese

Grilled Springfields asparagus with Halen Môn sea salt

Garlic crushed Pembrokeshire new Puffin potatoes

Stubbins vine cherry tomatoes with a simple Blodyn Aur and spiced
Halen Môn dressing

Pencoed Growers’ mixed salad, leaf, herb leaf and young spinach leaf

Wild Fig stem ginger, vanilla, and chocolate ice creams and raspberry

Freshly picked on Saturday 9th June – Wild Fig strawberries served
with Ty Tanglwyst cream

Warm Welsh Cakes – cooked to order served dusted with golden icing
sugar by u

Hafod, Gorwydd Caerphilly, Perl Las, Blaenafon Pwll Mawr cheddar

Served on Cradoc’s Perl Las & walnut/Leek & Caerphilly savoury

ej catering, Unit P5 Capital Business Park CF3 2PU,