abbyabout was founded on experiences and flavors of living abroad. From France, Jordan, Sri lanka and Mexico to finally landing in Gods own Yorkshire My mission to be part of educating and reinstating healthy wholefoods back into our diets. What I do I can come and cook for you or you can book me for private foodie classe…... abbyabout was founded on experiences and flavors of living abroad. From France, Jordan, Sri lanka and Mexico to finally landing in Gods own Yorkshire My mission to be part of educating and reinstating healthy wholefoods back into our diets. What I do I can come and cook for you or you can book me for private foodie classes in your home. I educate people train and entertain in a variety of ways and I do this in fun ways like teaching you to cook Mexican and Mediterranean food. Training colleges and schools on the importance of nutrition or come to one of my foodie nights. Read all Hide
Horbury, United Kingdom +12 km
English, Español
Seasonal cuisine, Vegetarian, Cooking class, Asian, Mexican, Mediterranean
The Chef in 5 questions & answers...APPETISER : Mexican corn tarts with shredded chicken and black beans (sopes de pollo), Forest mushrooms and manchego cheese mini quesadillas / MAIN COURSE : Chicken in achiote - Marinated chicken thighs in achiote paste with a special ble… Read more
Service description
The chef brings all ingredients, prepares the meal in your kitchen, serves each dish, and does the washing up before leaving
Appetiser
Mexican corn tarts with shredded chicken and black beans (sopes de pollo)
Or
Forest mushrooms and manchego cheese mini quesadillas
Main course
Chicken in achiote - Marinated chicken thighs in achiote paste with a special blend of mexican aromatic spices (mild)
Or
Pork in adobado - Marinated roasted pork in a special blend of dried mexican chillies (mild)
Extra
Homemade salsa verde (mild), salsa rojo (medium heat charred red chillies and tomato) and salsa yucateca (hot with garlic oranges and coriander)
Or
Pica de gallo (diced tomatoes, onions and coriander with jalepeno chillies in lime and salt
Extra
Corn tortilla chips
Dessert
Homemade key lime pie
Or
Mexican creamed rice with rose petals
APPETISER : Sun dried tomato and fava bean dip with fresh veggie sticks, Balsamic mushrooms on mini sunflower rye bread / MAIN COURSE : Roasted chicken with red pepper pesto, Marinated heirloom tomatoes with baby spinach and pomegranate je… Read more
Service description
The chef brings all ingredients, prepares the meal in your kitchen, serves each dish, and does the washing up before leaving
Appetiser
Sun dried tomato and fava bean dip with fresh veggie sticks
Balsamic mushrooms on mini sunflower rye bread
Main course
Roasted chicken with red pepper pesto
Marinated heirloom tomatoes with baby spinach and pomegranate jewels
Herb and garlic Polenta slices
Dessert
Dark chocolate mocca pot with vanilla cream
Or
Orange and almond cheesecake with honey drizzle
STARTER : To be discussed between the chef and client / MAIN COURSE : To be discussed between the chef and client / DESSERT : To be discussed between the chef and client Read more
Service description
The chef brings all ingredients, prepares the meal in your kitchen, serves each dish, and does the washing up before leaving
Starter
To be discussed between the chef and client
Main course
To be discussed between the chef and client
Dessert
To be discussed between the chef and client
APPETISER : Shrimp fritters served with green cabbage and coconut mallung (side mix), Dahl vadai cakes (lentil cakes) served with dried chilli paste / MAIN COURSE : Sri Lankan Pumpkin curry with bringal roti (eggplant/coconut/flour patties… Read more
Service description
The chef brings all ingredients, prepares the meal in your kitchen, serves each dish, and does the washing up before leaving
Appetiser
Shrimp fritters served with green cabbage and coconut mallung (side mix)
Or
Dahl vadai cakes (lentil cakes) served with dried chilli paste
Main course
Sri Lankan Pumpkin curry with bringal roti (eggplant/coconut/flour patties) served with bringal pickle (eggplant)
Or
Devilled Tuna (stir fried tuna with veggies) with a side of yellow samba rice topped with cashew nuts
Dessert
Watalappam - Coconut, jaggery and cashew custard
Or
Hibiscus flower and coconut squares
APPETISER : Monk fish ceviche (super fresh prepared with chopped tomatoes, spring onions and coriander leaf soaked in lime juice) served with tortilla chips, Shrimp aguachile tostadas (with cucumber, red onion and avocado bathed in a spicy… Read more
Service description
The chef brings all ingredients, prepares the meal in your kitchen, serves each dish, and does the washing up before leaving
Appetiser
Monk fish ceviche (super fresh prepared with chopped tomatoes, spring onions and coriander leaf soaked in lime juice) served with tortilla chips
Shrimp aguachile tostadas (with cucumber, red onion and avocado bathed in a spicy lemon sauce
Grilled portabello mushrooms with manchego cheese quesadillas
Roasted sweet potato and black bean tacos
Guacamole with cumin and coriander
A selection of side salsas
Charred corn with grated carrot and greek yoghurt
Dessert
Coconut patties with melon
Or
Passionfruit keylime pie
APPETISER : Red and white cabbage slaw with radishes, Chipotle chilli and sweet potato tostadas / MAIN COURSE : Cauliflower picadilla with roasted walnuts and mushrooms served in handmade corn tacos, Mexican black beans with epazote and co… Read more
Service description
The chef brings all ingredients, prepares the meal in your kitchen, serves each dish, and does the washing up before leaving
Appetiser
Red and white cabbage slaw with radishes
Chipotle chilli and sweet potato tostadas
Main course
Cauliflower picadilla with roasted walnuts and mushrooms served in handmade corn tacos
Mexican black beans with epazote and cocoa served with Mexican brown rice
Extra
Three handmade salsas with tortilla chips included
Dessert
Mango tres leche cake (with coconut, soya and almond milk)
APPETISER : Raw avocado and lime soup, Mexican charred sweetcorn on the cob, coated with creamed coconut, honey and mild roasted chilli powder / MAIN COURSE : Chickpea and spinach tacos (handmade corn tortillas with beetroot and mint), Bee… Read more
Service description
The chef brings all ingredients, prepares the meal in your kitchen, serves each dish, and does the washing up before leaving
Appetiser
Raw avocado and lime soup
Mexican charred sweetcorn on the cob, coated with creamed coconut, honey and mild roasted chilli powder
Main course
Chickpea and spinach tacos (handmade corn tortillas with beetroot and mint)
Beer battered bean curd skewers, served with refried beans and guacamole
Dessert
Vegan Mexican vanilla ice cream with watermelon squares
Extra
Corn tortilla chips with three salsas included
Hibiscus water with honey
APPETISER : Slow cooked lentil soup infused with achiote, served with grilled pineapple / MAIN COURSE : Potato adobo tacos (potatoes are soaked and then roasted in a mild dark rich dried chilli paste), Mole verde with portabello mushrooms … Read more
Service description
The chef brings all ingredients, prepares the meal in your kitchen, serves each dish, and does the washing up before leaving
Appetiser
Slow cooked lentil soup infused with achiote, served with grilled pineapple
Main course
Potato adobo tacos (potatoes are soaked and then roasted in a mild dark rich dried chilli paste)
Mole verde with portabello mushrooms and grilled tofu served with coriander rice (Mole verde is roasted pumpkin seed and dried chillies sauce infused with aromatics
Dessert
Coconut and chia pudding
Extra
Comes with three salsas and corn chips
STARTER : Wambatu Salad (Eggplant salad with green peppers, onions, mild chillies in a tamarind vinegarette / APPETISER : Trio of pickles and sambols served with poppadoms, 1. Sinhala pickle with shallots, green papaya and green chillies, … Read more
Service description
The chef brings all ingredients, prepares the meal in your kitchen, serves each dish, and does the washing up before leaving
Starter
Wambatu Salad (Eggplant salad with green peppers, onions, mild chillies in a tamarind vinegarette
Appetiser
Trio of pickles and sambols served with poppadoms
1. Sinhala pickle with shallots, green papaya and green chillies
2. Kale mallum - chopped kale with chilli and grated coconut in lime juice
3. Minchi sambol - Minced fresh mint with coconut, chillies, garlic and lime
Main course
Beetroot curry with cilantro in coconut served with a side of curried garlic and sri lankan noodles
Dessert
Tropical fruits with vegan lime ice cream
I am an intuitive cook; I love lots of in-depth flavour!
Pollo Pibil: hand shredded chicken thighs, marinated and then cooked in achiote.
Fresh coriander: because it goes so well with many cooked and fresh dishes and it's so flavourful.
Chillies: because I'm an expert on both fresh and dried chillies and how to use them. They all have very unique flavours and I love working with the subtle and strong aromas.
Limes: I simply cannot live without limes, as they are so versatile and are great for people who cannot do salt.
Fish pie in school and I remember it like it was yesterday. My Home Economics teacher had the longest red nails and bright red lipstick: health and safety would have a field day with her!
I'm thinking about food and ingredients and recipes. What can I say: I'm a food geek!
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