What Jimmy Garcia doesn’t dish up at a party simply isn’t worth eating. The culinary king of restaurant pop ups, event catering, weddings, festival food (for headliners, no less) has resulted in Jimmy becoming a regular on the telly as well as a featured food writer. With credentials like that who better to guide you through the foodie minefield of your own festival-like frolicking? Over to Jimmy to share some of the dishes that he served up at our recent event, ‘Couchella’, so you can create a festival in the comfort of your own home.
Chicken Souvlaki Kebab
Chicken Breast Fillet
Extra Virgin Olive oil
Cut the chicken breast into strips. Mix together the lemon juice, olive oil, oregano and minced garlic to make a marinade. Add the chicken strips, mix well, cover and leave in a refrigerator for 3 days (it’s worth it, we promise). Chop the pepper into rough squares. Feed these onto bamboo skewer, alternating each piece of pepper with a strip of chicken. Grill on the barbecue.
Lobster & Crayfish Roll
Buttermilk Hotdog Roll
For the mayonnaise:
2 Free range egg yolk
1 heaped tsp Dijon Mustard
500ml Olive Oil
1-2 tbsp White wine vinegar
Crayfish, cooked and chopped
Create a court bouillon (this is a French blanching stock made with white wine, onion, celery, carrot, black peppercorns, fennel, lemon juice). Blanch the lobster tails for 5-10 minutes, until the shell is bright red and the meat tender. Refresh the lobsters in iced water, peel from their shells.
To make the mayo, whisk together the egg yolk and mustard. Gradually add the olive oil, whisking continuously. WHen you’ve whisked in about half the oil, add a tablespoon of the vinegar. Continue to whisk in the oil until it’s all gone, adding the rest of the vinegar if needed. Fold through the chopped crayfish, chopped tarragon and grated parmesan.
Place a couple of lobster tails in the hotdog roll, a few curls of rocket and dress with the mayo. Munch.
Mini Aberdeen Angus Beef Burger
For the patty:
Minced Aberdeen Angus Steak
Finely diced onion
Salt and Pepper
Mini Brioche Burger Bun
Applewood smoked cheese
Combine all the patty ingredients in a bowl. Mould a palm-sized ball of the mixture into a patty. Chargrill on the barbecue, adding a slice of the cheese to the top for the last few seconds of cooking to get it nicely melted. Stack in a brioche bun adding a little truffle mayonnaise as you go. Stab with a cocktail stick to keep the burger from toppling.
Garlic and ginger paste
Drain the tin of chickpeas and puree in a bowl with the small hand blender. Heat up a frying pan with 50ml vegetable oil, sautée the red onions and garlic & ginger paste for about 5 minutes. Add the ground coriander, garam masala, turmeric and cumin and sautée for a further 2 minutes. Allow the mixture to cool down. Open and drain the borlotti beans and the kidney beans, add to the chickpea mix. Add the gram flour, coriander and sautéed onion mix to the chickpea mix. The mixture will form into a thick paste which you can mould into patties. Deep fry at 170 degrees for about 4 minutes.
Add 60ml of Ron Abuelo Anejo rum to a tall glass followed by 60ml of coconut cream. Top up with pineapple juice. Add cubed ice and a wedge of pineapple to garnish.
Mix 25ml of chilled watermelon juice with 25ml Giffard Watermelon Liqueur in a tall glass or champagne flute. Top up with chilled prosecco.