Meri Kirihimete 💚
We’ve put on some epic events, worked with some awesome clients, catered for countless offices, conferences, celebrations and occasions that we look back on fondly throughout the year.
THANK YOU
A big thank you is due to all of our customers who have supported us this year. Thank you so much to those who order from us week after week, but also to the clients we’ve worked with to bring their events to life. You motivate us to do our best work everyday!
CLOSE DATES
Aside from our pre-booked events over the holidays, our team is taking a well deserved break. Our office will be closed on Saturday 23 December and we’ll be back and ready for catering on Monday 8 January.
Please contact our Events Team on 021 225 3303 if you have a booking during this time. Otherwise feel free to leave us an email for enquiries in 2024!
RECIPE: Creamy Broccoli Salad 🥦
One of the most requested dishes in Food Envy history is our Creamy Broccoli Salad. Sadly, we’re taking it off our menu for good in January, but to soften the blow, here’s the recipe - just in time for Christmas!
If you haven’t tried this salad before, it’s the perfect side for a summer spread. It compliments any type of protein, or stands on its own as it is. It’s insanely easy to make, is conveniently robust enough to make ahead and will taste better the next day too.
Creamy Broccoli Salad
Serves approx. 6 as a side
Ingredients
1/4 of a medium onion, finely chopped (about 1/3 cup chopped)
1 medium head of broccoli (1 medium bunch)
2 ribs of celery
1/2 cup dried cranberries
1/4 cup sunflower seeds - toasted
Dressing:
3/4 cup mayo
1 tablespoon apple cider vinegar
1 tablespoon Dijon mustard
1/4 tsp salt
Fresh ground black pepper
Method
1) Wash the broccoli and separate the florets from the stem, but don’t discard the stem!
2) Remove the woodiest part of the stem(a few cm’s of the bottom) and discard or keep for stock.
3) Use a peeler to take off the thick outer layers of the stem, revealing the tender inner portion. Chop this inner part into bite-sized chunks ( about 1-2 cm pieces).
4) Next, snap the florets and pull or cut them into the same bite-sized pieces.
5) Chop the celery into the same bite-sized pieces as the broccoli.
6) Toss the onion, broccoli, celery and dried cranberries into a large bowl.
7) In a separate bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, salt and a few grinds of pepper. Taste for seasoning and adjust if required.
8) Pour half the dressing over the broccoli mix and toss through well using gloved hands. Gradually add more dressing and toss until the salad is well coated - you may not need the full amount. Taste and season again if required. Let the salad rest for at least 15 minutes for the flavours to meld, or refrigerate until serving (will keep for up to 3 days).
9) Sprinkle with sunflower seeds before serving. If they’re raw, toast them in a dry pan over low-med heat before garnishing.
NOTES:
BROCCOLI: This salad is best when all the vegetables are chopped up quite small. Try to cut the broccoli stem, florets and celery the same size. Large chunky pieces of raw broccoli aren’t as pleasant to eat.
DRESSING: As everyone likes their salad dressed to different levels, this recipe makes enough for dressing to be leftover. Keep in an airtight jar and use as a spread for sandwiches, a dip for vegetables, or condiment for meats!
CRANBERRIES: Dried cranberries have the best sweet tart flavour, but currants or raisins will do in a pinch.
