Tips for an ace canape party at home
Chef Angela Stasia knows a thing a thing or two about crowd control, her company, Marylebone Fine Foods and Catering, specialises in canapés for parties of up to 100 people. After training and working in Europe and Australia, Angela returned to Jakarta with a focus on local and seasonal ingredients. She took some time out of the kitchen to share Marylebone’s philosophy and her enduring love for food. Read on to find out her top tips for entertaining at home and a delicious roast beef with Yorkshire pudding and horseradish mayo recipe that will wow at your next party.
What is your culinary background?
I studied in Le Cordon Bleu London from March 2011 until February 2012. I took the Grand Diplome, basically it is a nine-month course of cuisine and pastry. After graduating from London, I took some internships in London and Sydney.
What does Marylebone Fine Foods and Catering specialise in? What is the philosophy behind your company?
We are specializing in serving canapé for small, private parties for up to 100 people, like birthdays and product launchings, or other celebrations. We also do private dinner events at home or any chosen location for up to 20 people. The reason why we don’t want to do bigger-capacity events is that because I want to make sure that the quality of the food is all up to my standards. But we are already planning to increase the capacity in the future.
Our philosophy is to serve food with integrity. By integrity, I mean we only serve foods that we know tastes good, and is made with ingredients that we know are good and sustainable here in Jakarta.
When you were working in restaurants, did you find it hard to be a woman in the kitchen?
I think kitchen is not for everyone, even for guys it is hard to be in the kitchen. In the kitchen you have to get used to all the yelling and swearing, it is all in the heat of the moment. You just have to remember whatever happened in the kitchen stays in the kitchen, nothing personal.
Why are you so passionate about food?
First of all, I love to eat good food. But I think what made me think of it as a career was when I was in junior high, and I watched cooking shows on cable like Jamie Oliver and Nigella Lawson. They made me more curious about food, they showed me ingredients and spices I’d never heard before in my life. I started trying their recipes and found that the possibilities in food are endless. That’s what keeps me excited. I never get bored of food, there will always be something new to cook.
Always serve at least one heavy dish at a canapé party, something that is quite filling like sliders or beef with mashed potato.
Ideally, in an hour, you want to serve four portions of canapé per person. Don’t rush getting all of the canapés out too soon, you don’t want to run out of food before the party ends!
In terms of variations, I always try to cater to everyone, so I will always have an option for those who prefer red meat, white meat, fish, veggies, or desserts. That way everyone can have something to eat.
Recipe: Roast Beef with Yorkshire Pudding and Horseradish Mayo
1.2kg whole rump beef
2 celery sticks
Small bunch of thyme
30ml olive oil
Salt and pepper
mini muffin pan
4 large eggs
150ml vegetable oil
30g grated horseradish
Preheat the oven to 220 degree Celsius. Chop the carrots, onions, and celery roughly same sizes and lay put them into roasting pan. Sear the beef on each side in a hot pan until golden brown. Place the beef on top of the vegetables in the roasting pan then place the pan, into the oven for 10 minutes. After the 10 minutes, lower down the temperature to 180 degree Celsius and continue cooking for 30 minutes for medium rare, 40 minutes for medium, and one hour for well done. Rest the beef on a rack and cover it with cling wrap for at least 15 minutes before slicing it.
Preheat the oven to 240 degree Celsius. Mix the eggs, flour and milk together, and whisk it until a smooth batter forms. Rest in the fridge for at least 30 minutes. Pour enough oil to fill a quarter of each hole in a muffin pan, then put the pan into the oven for about 10 minutes or until the oil is smoking hot. Take the pan out of the oven and pour in the batter. Put the tin straight back in the oven for another 10 to 12 minutes or until the pastry has puffed up and is golden brown.
Mix the mayonnaise and horseradish thoroughly with a whisk until combine. Keep in the fridge until ready to serve.
Images courtesy of Marylebone Fine Foods and Catering.