Page 20 - Naked Foodies - July 2021

LEFT: Chef Danny Burke RIGHT: Chef John Trelfa
A RECIPE IDEA
InMay2008,Igotacallfrommymumtosay the caterer for my sister’s wedding had let her down; she was distraught as the wedding was only three weeks away. “Don’t worry mum, we will do it,” I said. At the time, Danny and I were working in product development, creating recipes and ideas for branded restaurants around the UK. We had a team of five chefs in a job that kept most of our weekends free, along with experienced family and friends who had
all worked as front of house staff, so I knew we could cater for the wedding. We had both been chefs for more than 20 years so it
was never going to be too hard... Was it?
The day went well even better than we thought. I was a nervous guest and couldn’t help sticking my nose into the kitchen even though Danny had it all in hand. This was to be our first wedding breakfast: Filled Fresh Pasta Parcels, Dressed Rocket with Blush Tomato and Pesto dressing, Supreme of Corn- Fed Chicken with Dauphinoise Potato, Seasonal Vegetables and Red Wine Jus... and a classic, individual homemade Jam Roly Poly (something we had recently developed). We had fantastic feedback from the guests, along with the managers who ran the venue.
"fo duorp eb syawla lliw ew gnihtemos - emoceb dah ew suoires woh detneserper taht tinu a ni detsevni dna tliub dah eW"
SSECCUS ROF EPICER EHT
SEIDOOF DEKAN | 02