We hope you are as excited as we are to take part in the Belazu Banquet. We understand you may have some questions about the evening, please read the FAQs below to see if your question is answered. If your questions are not answered below do not panic as we will have plenty of people on hand before and during the event to help.

 

Important Notes:

If you are using wooden skewers for Ixta Belfrage’s Chilli Roasted Oyster Mushroom Skewers please ensure you soak them in water before the banquet to avoid them burning.

 

There will be no endive for Jeremy Lee’s Black Rice Salad, please omit from the recipe.

 

Ravneet Gill’s Date and Ricotta Self-Saucing Pudding includes 50g of self-raising flour. Unfortunately we were unable to source a small bag of flour so to avoid unnecessary waste, we’d greatly appreciate if you would provide this yourself.

 

Please use the rocket as the ‘mixed leaves’ for Ollie Dabbous’ Folded eggs dish, and for Jeremy Lee’s Black Rise Salad.

Pre-Banquet Preparation FAQs

Q: What prep do I need to do before the banquet?

A: You will need to do the following steps before the banquet begins.

Read through all the recipes.

Camille Vidal – Bacchus Spritz

Please save two Gordal olives from your appetisers to garnish the cocktail with.

 

Henry Russell – Beetroot and Orange Winter Salad

Cook the beetroots for 45 minutes to 1 hour, or until a sharp knife can reach the centre. Drain and cool in cold water. When cool enough, peel the skin and when cold, cut into small wedges about 3-4cm wide. Bring to room temperature for the start of the banquet.

Peel the outer layer of the spring onions off and slice as thinly as possible. Rinse with cold water to separate the layers then place in a small container, cover with water and leave in the fridge.

 

Ollie Dabbous – Folded Eggs with Baked Pumpkin, Chestnuts & Harissa Butter

Place the pumpkin whole in the oven and bake at 160C for 35 mins or until tender within but still holding its shape.

Leave to rest for 30 mins, then cut off the top and bottom and trim the skin as if segmenting an orange. Cut in half, remove the seeds, and then cut the flesh into chunks. It might not be very neat but that does not matter. Transfer to a roasting tin.

 

Eyal Jagermann – Cauliflower Jaffa Style

Chop cauliflower

 

Jeremy Lee – Black Rice Salad with Braised Celeriac & Chicory

If you want to, cook the rice at least 50 minutes beforehand. Cover with double the amount of water, bring to the boil, cover, and then cook for 40 minutes. This isn’t key as we will remind people to do this, with enough time on the night.

Peel and finely chop the garlic and onions. Place a wide bottomed pan over a gentle heat, add the olive oil, onions and garlic and cook until soft, stirring often.

Peel and coarsely chop the fennel and celeriac into roughly 1cm pieces then add all of these to the same  pot as the onions. Add 200 ml water and mix well. Bring to a simmer and let cook for 30 mins, stirring from time to time, until the water has evaporated.

Add the picked thyme, bay leaves and chilli flakes. Drain and then store until needed.

 

Ixta Belfrage – Chilli Roasted Oyster Mushroom Skewers with Crushed Chickpeas

Combine all ingredients for the chilli paste and set aside.

If you are using wooden skewers please soak these in water to prevent them from burning.

 

James Elliot– Pizza with Aubergine & Parmesan Pesto Topping

Make sure to put your pizza dough in the fridge and take it out a few hours before you plan on using it. If you don’t make the pizza on the night you can save it for the next day!

 

Ravneet Gill – Date & Ricotta Self-Saucing Pudding

Make sure your butter is at room temperature.

General FAQs

Q: What’s the earliest I can start my prep?

A: As early as you like, and feel free to store everything in the fridge until the cookalong begins! We recommend that you check which ingredients need to be out at room temperature.

Q: I am worried that I might not be able to keep up with all the recipes!

You can challenge yourself to try and cook all seven dishes on the evening, however if you want a slower paced evening you can choose to cook only a few of the dishes on Friday evening, and use your recipe booklet to cook the remaining dishes at a later date.

The event will be also be recorded and shared with you after the weekend so you can use the recording to cook any remaining dishes later.

Q&As – EQUIPMENT

Q: Are the temperatures stated for fan ovens?

A: Yes, they are for fan ovens, for conventional ovens we recommend adding 20C on each temperature.

Q: If I don’t have wine glasses for cocktails, what should I use? (For the Bacchus Spritz cocktail)

A: Feel free to use whichever glasses you would like to drink out of!

Q: If I don’t have a food processor, what should I use? (For the Cauliflower Jaffa Style and Chilli Roasted Oyster Mushroom Skewers with Crushed Chickpeas)

A: Chop finely or mash up by hand with a fork or potato masher.

Q: If I don’t have skewers, what should I do? (For the Chilli Roasted Oyster Mushroom Skewers with Crushed Chickpeas)

A: That’s ok, you can roast the mushrooms directly on a parchment-lined tray.

Q: I don’t have the right size pie dish, what should I do? (Date and Ricotta Self-Saucing Pudding)

A: You don’t have to use a pie dish; it can be any oven-proof dish, bowl or pan that has similar dimensions. If your dish is slightly smaller or larger it may need more or less cooking time respectively, so keep an eye on it in the oven.

Q: I’ve just received my box of ingredients but I’m missing some key ingredients, what should I do?

A: Don’t panic! Please get in touch with our team on: foundation@belazu.com or if it is between 08:30am – 4:30pm, phone 07892792656 or 07892 792633.

Q: I’m late, am I still able to join in? 

A: Yes, please do come on in. Your link should still work but, if you are having problems, please see the technical Q&A, below. You will also be sent a recording of the event afterwards, so you will be able to catch up on anything you missed.

Q: Am I allowed to record the zoom session? 

A: Unfortunately, we are unable to permit individual recordings however, we will be emailing the video to everyone after the weekend.

Q: I’d like to donate some money to the Belazu Foundation, is there a weblink I can follow?

A: Yes, you can donate here.

Q: Do these recipes contain allergens?

A: Yes, please read each recipe carefully. This is the list of allergens which are included in at least one of the evening’s recipes. We are unable to remove items from the ingredient boxes.

Allergens:

Moscatel Vinegar – sulphites

Unsalted butter – milk

Double Cream – milk

Tahini – sesame

Almonds – nuts

Balsamic sun-dried tomato paste – sulphites

Yoghurt – milk

Pizza Dough – gluten

Aubergine & Parmesan Pesto – milk

Cheese – milk

Ricotta – milk

Self-raising flour – gluten– not included in box

Date Molasses – may contain hazelnuts, walnuts, sesame & soya.

Cooking FAQs

Q&As – COOKING

 

Henry Russell – Beetroot and Orange Winter Salad

Q: How do I cook my beetroot?

A: We recommend boiling them, but roasting them will also work.

Q: I didn’t get much orange juice from my leftover segments; will it be enough for the dressing?

A: There is enough liquid in the rest of the dressing that it should be fine, or you can use the leftover half orange from the Pumpkin recipe.

Q: So I have to use the whole clove of garlic?

A: No, if you have an extremely large clove you do not have to use it all.

Q: What if I haven’t cooked my beetroot in advance?

A: No problem, the dish will still be delicious without it.

 

Ollie Dabbous – Folded Eggs with Baked Pumpkin, Chestnuts & Harissa Butter

Q: I don’t understand how to fold the eggs?

A: Ollie will be demonstrating on the evening, which will make it much clearer.

Q: Do I need to use 8 eggs?

A: You can cook fewer eggs and save the rest for a tasty breakfast the next day.

 

Eyal Jagermann – Cauliflower Jaffa Style

Q: Do I have to use the whole chilli?

A: No, you can adjust the amount of chilli depending on your heat preference.

Q: My Tahini sauce has gone grainy and seems to have curdled?

A: That is normal, keep whisking and add a bit more cold water if needed to loosen the sauce.

 

Jeremy Lee – Black Rice Salad with Braised Celeriac & Chicory

Q: How can I tell when my black rice is cooked?

A: When Black Rice is cooked it has a firm texture with a softer bite, it will not be as soft as white rice.

 

Ixta Belfrage – Chilli Roasted Oyster Mushroom Skewers with Crushed Chickpeas

Q: Does it have to be served with lemon?

A: If you have some lemon wedges left you can squeeze them over the dish.

 

Ravneet Gill – Date & Ricotta Self-Saucing Pudding

Q: Where do I get the double cream?

A: Use the remainder of the pot of double cream that you used in the Folded Egg recipe to finish the Date & Ricotta Self-Saucing Pudding.

 

We hope you enjoy your cooking challenge!

Raffle T&Cs

Terms and Conditions

  1. This raffle is open to residents of the UK aged 18 years or over, except employees of Belazu Ingredient Company and Hospitality Action, their families, agents or anyone else professionally associated with the draw
  2. Details of how to enter form part of the terms and conditions. It is a condition of entry that all rules are accepted as final and that the competitor agrees to abide by these rules. The decision of the judges is final and no correspondence will be entered into.
  3. By entering this competition, an entrant is indicating his/her agreement to be bound by these terms and conditions.
  4. Entrants are entitled to buy as many raffle tickets as they wish. Participants will be able to purchase tickets up until 11.59pm on Thursday 3rd No responsibility can be accepted for entries not received for whatever reason.
  5. There are a total of 12 prizes and there will be one winner per prize
  6. Late illegible, incomplete, defaced or corrupt entries or entries sent through agencies and third parties will not be accepted. No responsibility can be accepted for lost entries and proof of despatch will not be accepted as proof of receipt. The winner will be drawn at random from all entries received by the closing date. The winner’s name and county can be obtained within 28 days after closing date by sending a stamped, addressed envelope to Banquet Raffle Competition – December, Belazu Ingredient Company, 74 Long Drive, Greenford UB6 8LZ
  7. Winners will be announced on the night and contacted within 2 days of the prize draw. Should the Promoter be unable to contact the winner or should the winner be unable to accept the prize, the Promoter reserves the right to award the prize to an alternative winner, drawn in accordance with these terms and conditions. Entrants will be contacted directly by email
  8. The prizes are non transferable and there are no cash alternatives
  9. Promoter: Belazu Ingredient Company (company 6856765), 74 Long Drive, Greenford UB6 8L and Hospitality Action (Registered Charity No. 1101083), 62 Britton Street, London, EC1M 5UY.
  10. Route to entry for the competition and details of how to enter are via belazu.com
  11. The rules of the competition and how to enter are as follows: each ticket bought for the banquet comes with one raffle ticket. Additional raffle tickets are available to buy at: https://belazu-virtual.myshopify.com/ one raffle ticket is £5, 5 raffle tickets are £22 and 10 raffle tickets are £40. Raffle tickets will be available to buy until 11.59 on Thursday 3rd Dec 2020 ahead of the event on Friday 4th The winners will be chosen at random and pulled by the host on the evening. Raffle tickets are available to purchase without a ticket for the banquet.
  12. The promoter reserves the right to cancel or amend the competition and these terms and conditions without notice in the event of a catastrophe, war, civil or military disturbance, act of God or any actual or anticipated breach of any applicable law or regulation or any other event outside of the promoter’s control. Any changes to the competition will be notified to entrants as soon as possible by the promoter.
  13. The promoter is not responsible for inaccurate prize details supplied to any entrant by any third party connected with this competition
  14. The prizes are as follows:
  • The Calcot Collection, Barnsley House – mid-week dinner and B&B stay
  • Coaching Inn Group – Dinner and a night’s stay at any of their hotels
  • Ooni – Koda 12 with a peel and cook
  • Restaurant Associates – virtual cocktail shake-along with their Head of Training and Wine, Stephanie Robertson for 10 people
  • Mindful Chef – A month of Mindful Chef (1 box a week – 4 boxes in total)
  • ProWare – copper tri-ply set
  • Mirabeau Wine – Mirabeau Discovery Box
  • Radical Blooms – Christmas Wreath
  • Pipers Farm – Steak Tasting Box
  • Fish for Thought – Cornish Lobster Thermidor for Two Kit
  • Hatch Mansfield – 6 magnums of Louis Jadot Bourgogne Pinot Noir Couvent des Jacobins 2018
  • REAL Kombucha – mixed case of 6 bottles
  1. The prizes are as stated and no cash or other alternatives will be offered.
  2. The prizes are not transferable. Prizes are subject to availability and we reserve the right to substitute any prize with another of equivalent value without giving notice.
  3. Winners will be chosen at random from all entries received and verified by the Promoter and/or its agents.
  4. The winner will be notified by email within 28 days of the closing date. If the winner cannot be contacted or does not claim the prize within 14 days of notification, we reserve the right to withdraw the prize from the winner and pick a replacement winner.  We hope to announce the winners before Christmas.
  5. The promoter will notify the winner when and where the prize can be collected / is delivered.
  6. Entry into the competition will be deemed as acceptance of these terms and conditions. The promoter’s decision in respect of all matters to do with the competition will be final and no correspondence will be entered into.
  7. The competition and these terms and conditions will be governed by English law and any disputes will be subject to the exclusive jurisdiction of the courts of England.
  8. The winner agrees to the use of his/her name and image in any publicity material, as well as their entry. Any personal data relating to the winner or any other entrants will be used solely in accordance with current [UK] data protection legislation and will not be disclosed to a third party without the entrant’s prior consent.
  9. This promotion is in no way sponsored, endorsed or administered by, or associated with, Facebook, Twitter or any other Social Network. You are providing your information to Belazu Ingredient Company and not to any other party. The information provided will be used in conjunction with the following Privacy Policy found at https://www1.belazu.com/privacy-policy/
  10. Belazu Ingredient Company shall have the right, at its sole discretion and at any time, to change or modify these terms and conditions.
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