Grand designs was a huge succes not only for SMEG but for the Live chefs theatre as well.
On friday I was in the chefs theatre demonstrating a menu consisting of Chicken, shitake and fresh herb springroll with a chilli and mint dipping sauce and then pan seared scallops with a lightly curried cauliflower puree with a druken sultana, red onion and gherkin vinegarette.
Then on the SMEG stand I demonstrated a simple dark chocolate, cinnamon and fresh mint fondue with coffee sponge, coconut marshmellos and citrus segments to be dunked in.
On saturday in the theatre again I demonstrated pan fried cob on a bed on sauted porcini and wooden ear mushrooms, dressed with a basil pesto dressing and a lemon sauce hollandaise.
On sunday on the SMEG stand we made a divine chicken curry which we served in the form of little bunny chows topped with a tomato, onion and fresh coriander salsa.
A good weekend all round with SMEG dominating Grand designs on many other stands and stalls.
