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Bursaria Winter Recipe

Thinking of creating your own menu for your wedding guests? Bursaria; an award-winning boutique caterer at heritage-listed venues, Abbotsford Convent and The Refectory at Werribee Park, bring you a beautiful winter recipe. Consider it for your winter wedding menu or simply cook it up for your sweetheart at home and warm them up from the inside out!

Crispy Skin, roasted boneless chicken fillets, rich mushroom ragout, parmesan and thyme polenta (Serves 2)

Ingredients:

350 gms chicken thigh fillet, skin off

Method:

1. Flatten the chicken fillet with a meat mallet, cut it in half pieces.
2. Season with salt and pepper, pan fry till you get a golden brown colour.
3. Bake it at 160 for 10 mins or until cooked through.

Soft Parmesan Polenta (Serves 2)

Ingredients:

650 mls water

1/2 teaspoon white pepper

150 gms polenta

150 gms grated parmesan

150 mls thickened cream
A pinch of salt
1 sprig of thyme chopped

Method:
1. Heat water, cream, salt & thyme, bring to the boil.
2. Once boiling, turn heat down to low and immediately pour in the polenta, in a steady stream, whisking continuously.
3. Stir over VERY low heat with a wooden spoon until cooked out, approx. 20min.
4. Remove from heat, stir in parmesan cheese, add salt to taste.
5. Cover with baking paper (on surface) and glad wrap OR foil.

Mushroom Ragout (Serves 2)

Ingredients:

400 gms button mushroom

1 pnts oyster mushroom

1 pnts shitake mushroom

200 gms swiss mushroom

50 gms butter

20 mls olive oi
A pinch of salt

50 mls beef jus

20 mls thickened cream

Method:
1. Heat pan with a little oil, when hot, add 3-4 knobs butter.
2. Sauté each mushroom in batches in frying pans, over high heat. Season with salt and pepper.
3. Heat up the beef jus, add cream and sautéed mushrooms, cook on a low heat till right consistency.
5. Check seasoning.

To Assemble:
1. Smear the plate with polenta, place chicken on top of the polenta.
2. Top it with mushroom ragout.
3. Garnish with micro celery and micro red radish.

For more delicious, locally-sourced menus, visit bursaria.com.au.

Ms Zebra: Yum Yum Yum! This looks absolutely delicious – I will be adding it to my list of recipes to try!

About Bursaria: Award-winning catering for Melbourne weddings, functions and events. Celebrate the big and little moments with Bursaria Fine Foods. We’re a boutique catering company using the freshest, seasonal produce to create delicious food concepts. We are the exclusive caterer for weddings & events at two iconic heritage venues – Abbotsford Convent and The Refectory Werribee Park.

Autumn to me is spice, it’s apples and pears, ginger, the warmth of brown sugar and the smells – oh the smells of deliciousness bubbling away on the stove. So when it came time to dream up an autumn cocktail, I wanted to combine all my favourites into one delicious drink. Meet our spiced pear and brown sugar cocktail! I have to tell you – that brown sugar syrup? It’s pretty much Autumn in a liquid. Pour the leftovers over ice cream, or apple pie because it’s decadent and it’s so delicious. Add in a little spice, a little pear, and this one is just the ticket for your Autumn wedding!

Ingredients

10ml Brown sugar syrup (in a saucepan, combine one part brown sugar to one part water and simmer until sugar is dissolved)

15ml spiced rum

60m Pear Juice

60ml ginger beer

Ice

Fresh rosemary

Cinnamon

Method

Over ice, combine brown sugar syrup, pear juice and spiced rum in a cocktail shaker. Shake well.

Pour into a lowball glass and top with cold ginger beer.

Garnish with a sprinkle of cinnamon and fresh rosemary.

1. Drinks Menu Sign by Kandvcrafts, 2. Wedding Favor Tags from Preposterouspigeon, 3. Confetti Toss Bags from DetailsOnDemand, 4. Recycled Paper from Feathersandstone, 5. Wedding Table Numbers by Artison, 6. Wedding Vow Books by LaPommeEtLaPipePress