Purple Chilli Dinners

Welcome to Purple Chilli Events Catering, you may have seen on our socials we have started to offer evening dinners for the next three weeks…

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You can order below… if you have any questions please email us on info@purplechillieventscatering.co.uk.

We have a few terms on ordering;

Terms of ordering
  • Minimum of 2 people £18pp
  • All Orders in by Wednesday’s 12 pm
  • All orders include wine and dessert
  • Minimum 4 mile delivery from Seafire Close, YO30 4UU  Click here to add delivery.
  • £5 charge if over occurs after 4 miles, paid at the time of ordering.
Just pop in the oven, timings all 20 minutes except beef bourguignon which is 30 minutes, full instructions provided on delivery.
Week 1 Friday 15th
Breaded Chicken Katsu
Spicy rice
Tenderstem broccoli
Red potatoes
Contains Allergens, eggs, gluten, soya, mustard
Vegetarian Option
Vegetable aubergine sweet potato and courgette katsu
Spicy rice
Tenderstem broccoli
Red potatoes
Contains milk, eggs, gluten, soya and mustard
Dessert
Japanese cheesecake with compressed watermelon
Wine
Bottle of sauvignon blanc

Heating instructions

Place in the preheated oven with the lid on 180 degrees or gas mark 5 for 20 minutes, ensure food is piping hot

Week 1 Saturday 16th
Chimichurri fillet steak
Spiced squash
Crispy potatoes with chorizo and garlic
Caesar salad
Vegetarian Option
Portobello mushroom Spiced vegetables, herb crumb
Crispy potatoes, garlic Caesar salad
Dessert
Lemon tart and cream
Wine
Malbec red wine
Contains no allergens

Heating instructions

Place in the preheated oven with the lid on 180 degrees or gas mark 5 for 20 minutes, ensure food is piping hot

Week 2 Friday 22nd
Pork fillet parmo with red chilli’s  – Contains allergens, milk, gluten, eggs, mustard
Fat chips
Garlic bread
Tossed salad
Vegetarian Option – Contains allergens milk, gluten, mustard
Baked macaroni cheese
With red onions
Fat chips
Garlic bread
Tossed salad

HEATING INSTRUCTIONS

Preheat oven to 180 degrees gas mark 5 remove the lid and cook for 20 minutes, ensure food is piping hot

Garlic bread 10 minutes

Dessert 
Sticky toffee pudding with butterscotch sauce

Heating instructions

Preheat oven to 180 degrees gas mark 5, leave the lid on and cook for 20 minutes

Wine
Sauvignon blanc
Week 2 Saturday 23rd
Braised beef bourguignon – CONTAINS ALLERGENS, GLUTEN, MUSTARD ,SULPHITES
Leek and spring onion mash
Honey and garlic roast carrots
Vegetarian Option – CONTAINS ALLERGENS, GLUTEN, DAIRY, EGGS
Stuffed onions with provenscale veg,
Cheese crumb
Leek and spring onion mash
Honey and garlic roast carrots

HEATING INSTRUCTIONS, PREHEAT OVEN TO 180 DEGREES ,GAS MARK 5 LEAVE LID ON AND COOK IN OVEN FOR 30 MINUTES,ENSURE FOOD IS PIPING HOT

Dessert
Rich chocolate mousse
ALLERGENS CONTAINS EGGS, MILK
Wine
Merlot wine
Week 3 Friday Night 29th

Chicken mango and chorizo skewers – ALLERGENS CONTAINS GLUTEN, EGGS, MUSTARD,MILK, SPICED POTATO WEDGES

Rainbow slaw
Shredded house salad and yoghurt dip
Flat bread
Vegetarian Option
Mediterranean  vegetables and halloumi skewers
Spiced potato wedges
Rainbow slaw
Shredded house salad and yoghurt dip
Flat bread

HEATING INSTRUCTIONS

PREHEAT OVEN TO 180 DEGREES, GAS MARK 5 REMOVE LID, COOK FOR 25 MINUTES, ENSURE FOOD IS PIPING HOT

Dessert
Chocolate brownie and salted caramel sauce – ALLERGENS CONTAINS, EGGS, MILK, GLUTEN
PREHEAT OVEN TO 180 DEGREES, GAS MARK 5, LEAVE LID ON AND COOK FOR 10 MINUTES,
Wine
Pinot grigio
Week 3 Saturday Night 30th
Crispy belly pork – ALLERGENS CONTAINS, GLUTEN, SOYA, MUSTARD, EGGS,
Sweet potato confit
Spiced noodles, pak choi, plum sauce
Vegetarian Option
Marinaded tofu and shitake mushrooms
Spiced noodles, pak choi, plum sauce

HEATING INSTRUCTIONS

PREHEAT OVEN TO 180 DEGREES, GAS MARK 5, LEAVE LID ON AND COOK FOR 25 MINUTES, ENSURE FOOD IS PIPING HOT

Dessert
Profiteroles and Chocolate sauce – ALLERGENS CONTAINS EGGS, MILK, GLUTEN
Wine
Sauvignon blanc