Conference Breakfast Menu
Conference Lunch Bag Menu
Conference Fork Buffet Menu
Hot Conference Menu

Conference Breakfast Menu

Cereal Selection
Provide portion packs of vegan cereals such as Weetabix, Shredded Wheat♥, Kellogg’s Fruit & Fibre, Cornflakes

Kellogg’s Cornflakes♥, Frosties, Coco Pops and Weetabix.
Unsweetened Soya Milk♥

Hot Selection
Baked Beans (reduced sugar & salt)♥
Potato Waffles♥ (oven baked or grilled)
Vegan rashers or sausages♥ (oven baked or grilled)
Wholemeal Toast♥ and non-dairy spread♥ with reduced-salt yeast extract♥, jam or marmalade

Fruit
Fresh Fruit salad♥
Non-dairy yogurt♥ (e.g. Alpro-Soya)

Drinks
Fruit juice
Tea♥ or coffee (with soya milk♥)

Nutritional Analysis per person (If consuming marked selection - portion sizes taken from FSA Portion Sizes Book-3rd Edition).

*Recommended daily allowance (Food labelling regulations)

Conference Lunch Bag Menu

Gluten Free Spiral Bean Tortilla Wraps
Made up and sliced into 2 pieces instead of spirals.  Serve 1 filled tortilla per person.

Carrot & celery sticks

Soya Yogurt (e.g. AlproSoya)

Piece of fresh fruit (e.g. banana)

50g snack bag of dried fruit & unsalted nuts (e.g. cranberries & almonds)

Bottle of water

Nutritional Analysis per person / serving

*Recommended daily allowance (Food labelling regulations)

Conference Fork Buffet Menu

Quantities based on 20 people

Salads:
Tomato, Lime & Basmati Rice Salad (2 quantities)
Pear, Date & Walnut Salad (6 quantities)
Melon with Toasted Seeds & Nuts (2 quantities)

Finger Foods:
Spiral Bean Tortilla Wraps (gluten free) (1 quantity)
Pea, Potato & Sweetcorn Samosas with Mango Chutney Dip (2 quantities)

Sweet:
Fruit Kebabs (2 kebabs per person)
Simply take ripe seasonal fresh fruits, chop into bite sized pieces and thread onto 6” bamboo skewers.

Drinks:
Still or sparkling water
Fruit Juice Selection

Nutritional Analysis per person (Assuming water is drunk with meal, portion sizes taken from FSA Portion Sizes Book-3rd Edition)

*Recommended daily allowance (Food labelling regulations)

TOMATO, LIME & BASMATI RICE SALAD
Serves 10

Ingredients
250g/8oz/1 generous cup brown basmati rice
125g/4oz/½ cup puy lentils
1ltr/1½pt/4¼ cups vegetable stock (low-sodium)
2 small chopped onions
2 garlic cloves, finely chopped
1 lime, grated rind and juice
1 tbsp medium lime pickle
150ml/¼ pt/1 scant cup apple juice
2 tbsp sultanas or raisins
6 tbsp sweetcorn (frozen, fresh or canned)
1 red pepper, de-seeded and finely chopped
2 beefsteak tomatoes
2 tbsp desiccated coconut
2 tbsp fresh coriander, chopped
1 tbsp olive oil

Preparation
Place the rice, lentils and vegetable stock in a saucepan and bring to the boil.  Simmer for 10 minutes and then cover and leave for ½ hour.

Grate the lime peel into the mixture.  Stir in the lime pickle.

Meanwhile, heat the olive oil and fry the onions.  When they are soft, but not browned, add the garlic. Fry the mixture until the garlic begins to brown slightly.

Add the apple, sultanas (or raisins) and juice of the lime.  Add to the rice and lentil mixture. Stir in the sweetcorn and the chopped pepper and tomatoes.

Leave to cool. Serve cold, sprinkled with coconut and chopped fresh coriander.

Adapted from: Suite 101

Nutritional Analysis

*Recommended daily allowance (Food labelling regulations)

PEAR, DATE & WALNUT SALAD
Serves 3

Ingredients
3 ripe, tasty pears (such as Conference or William varieties)
1 small crisp lettuce
4 heaped tbsp dates, finely chopped
2 heaped tbsp shelled walnuts, chopped
Several sprigs of fresh mint, chopped
1 lemon
½ tbsp olive oil

Preparation
For a buffet, lay the lettuce leaves out onto the serving platter, to act as plates.

Chop the pears into bite sized chunks and mix gently with the nuts, dates and grated rind of half the lemon.
Arrange on the lettuce plates.  Sprinkle with the mint and drizzle over the olive oil and a squeeze of lemon.

Alternatively, for dinner parties, halve the pears and hollow out a space in each to take a filling.  The pulp which you have hollowed out can be used to mix in with rest of the salad ingredients.

Make the salad up as before, except this time, shred the lettuce leaves and stir in.
Fill the pear halves with the salad, scatter with a little mint and drizzle over the olive oil and a little freshly squeezed lemon juice.

This salad is also nice served with boiled new potatoes, cooled and then tossed in a little olive oil and chopped herbs.

Adapted from: Suite 101

Nutritional Analysis

*Recommended daily allowance (Food labelling regulations)

MELON WITH TOASTED SEEDS & NUTS
Serves 8

Ingredients
1 Cantaloupe melon (or other variety as desired)
6 heaped tbsp pumpkin seeds
2 heaped tbsp chopped almonds, preferably skin on.
½ tbsp olive oil
Reduced-sodium salt and freshly ground black pepper

Preparation
Mix the nuts and seeds with the olive oil and spread out onto a heatproof baking dish. Place under a medium grill until browned.  You need to watch these carefully as they can burn quickly.

When the nuts and seeds and a nice pale brown colour, remove them from the grill and allow to cool. Season the nuts and seeds according to taste.

Halve the melon and scoop out the seeds (you can save these for use elsewhere).

Cut the melon flesh into bite-sized chunks.  Sprinkle with the toasted seeds and serve.

Adapted from: Suite 101

Nutritional Analysis

*Recommended daily allowance (Food labelling regulations)

GLUTEN FREE SPIRAL BEAN TORTILLA WRAPS
Serves 8 as a lunch, or 16 as a buffet option

Ingredients
8 soft corn tortillas
15 ml olive oil
1 onion, diced
2 cloves garlic, minced
1 bell/capsicum pepper, chopped
2 x (14.5 oz/410g) cans black beans, rinsed, drained, and mashed
15g yellow cornmeal
9g cumin
2g paprika
2g cayenne pepper
3g chilli powder
1 cup/235 ml tomato salsa

Preparation
Heat olive oil in a medium skillet/frying pan over medium heat. Stir in onion, garlic, and bell pepper; cook until tender. Stir in mashed beans. Add the cornmeal. Mix in cumin, paprika, cayenne, chilli powder, and salsa. Cover, and cook for 5 minutes. Allow to cool.

Place the tortilla wraps in a microwave for a few seconds to warm slightly.  This makes them easier to bend.
Divide the filing equally between the tortilla wraps and spread across the surface.

Roll each tortilla into a tight Swiss roll and hold for a few seconds. Chill for 30 minutes.

Just before serving, remove the tortillas from the fridge and slice into 3 cm pinwheels.

Adapted from: AllRecipes

Nutritional Analysis

*Recommended daily allowance (Food labelling regulations)

PEA, POTATO & SWEETCORN SAMOSAS
Serves 6 as a starter or 12 as a buffet option

Ingredients
2 medium potatoes, boiled and cubed
800g frozen peas, thawed
50g sweetcorn kernels
2 x 4cm pieces ginger, finely chopped
3 green chilli peppers, finely chopped
3 tsp ground cumin seeds
3 tsp garam masala powder
6 large sheets dairy-free filo pastry
Olive oil
1 tsp sugar
1 tsp reduced-sodium salt
Mango chutney
5 tbsp chopped fresh coriander

Preparation
Place the peas, ginger and green chillies in a blender and mix to a fine paste, adding a little water if necessary.
Heat ½ tablespoon of oil in a large pan and add the cumin seeds.  As they crackle, add the potato and the pea, ginger and chilli paste.

Stir over a low heat until most of the water has evaporated and the mixture forms a soft, doughy consistency.

Add the sweetcorn and cook for a further few minutes.  Stir in the salt, sugar and garam masala seasoning.  Leave to cool.

Cut the filo pastry into 8cm wide strips.  Brush with oil.  Place a tablespoon of mixture in the corner of each strip and wind it over in a regular triangular pattern, making tightly wrapped samosas.  Chill until required, or for up to 48 hours.

Bake the samosas in a hot oven for 15 minutes.

Serve two or three samosas per person with a heaped tablespoon of mango chutney and sprinkled with the coriander.

Adapted from: Brakes Foodservice Summer Magazine June-August 2009

Nutritional Analysis

*Recommended daily allowance (Food labelling regulations)

Hot Conference Menu

Curried Parsnip & Apple Soup
Mushroom Parcel
Brussels sprouts (90g), Carrots (60g) & Mashed Swede (60g)
Apple Crumble

Nutritional Analysis per serving (based on serving sizes suggested in recipes, or as stated)

*Recommended daily allowance (Food labelling regulations)

CURRIED PARSNIP & APPLE SOUP
Serves 8

Ingredients
2 tbsp vegetable oil
2 cloves garlic
1kg parsnips
250g onions
2 sticks celery
1 leek
4 apples (any type)
2 tbsp flour
1 litre vegetable stock
1 tbsp curry paste
Ground black pepper to taste
Soya milk to thin to desired consistency

Preparation
Roughly chop all the vegetables and apple and sweat in the oil until soft. Add the flour and cook for a few minutes.  Pour in the stock and cook for a further 10-12 minutes. Stir in curry paste.

Liquidize the soup.  Return to the pan and heat gently, adding the milk until desired consistency is reached. Season to taste.

Serve piping hot.

Recipe written by Colin Salmon

Nutritional Analysis

*Recommended daily allowance (Food labelling regulations)