Feeding the film crew

So much in life is about timing and once that is right so much can unfold. This week feels like the result of various events. I have mentioned before that one of my friends is making a movie about trafficking, something that goes on all around us but still is so invisible if you don’t know where to look. After some creative confusion and many changes she came over to ask if I could help out and cater for a few days. I would do what I can to make the movie happen so I said yes to making three lunches and two dinners. Once I sat down to think things through and make a menu and ingredients list I double checked it with my friend E who has vast experience in catering. We were finally happy and the order placed and all I could do was wait for the delivery (online shopping can be a bliss) and make a schedule. The budget was quite tight and there was sixteen people in the crew so a bit of a great challenge. I am a true believer in the fact that you can cook delicious food on a budget, you just have to have a little more patient and creative.


I decided to start with Turkey wraps for lunch, It is quick and easy to carry as it was lunch on the set. I sliced the turkey.




I pan fried it with a smoky barbecue spices.


Last I added a little mayo, shredded lettuce, pepper and cucumber.



Some salsa and shredded cheese finished it off. The vegetarian versions had sliced avocado instead of the turkey.



I wrapped them in tinfoil and sent them on their way to the crew.


The next meal was a pasta salad with olives, sun dried tomato and feta cheese. I did a matching lemon and parsley dressing from low fat yoghurt and a little mayonnaise.




I was going to make chilli con carne with rice for dinner but realised that they had that the night before so I had to backtrack and decided to make meatloaf instead and it seems it was ok, served with rice and gravy. I have to admit I didn’t take a picture of the meatloaf as I forgot but apparently it went down well.


E helped me prep for the meatloaf and the lasagna, the last dinner. The lunch was cold so the last lunch I did was pulled pork wraps with roasted apple and coleslaw.


I got a boned shoulder of pork and one was enough for everyone as it went in to wraps.



Roast, pulled shoulder of pork 

preparation time 5 minutes 

cooking time 5 hours 

oven 140C or 290F

serves many 


  • 1 boned pork shoulder
  • 2 tbsp cumin seeds
  • 4 tbsp seasalt
  • 2 heaped tsp smoked paprika powder
  • 1 whole garlic
  • 2 tbsp ground coriander
  • 4-6 tbsp oil
  • 5 firm apples

Peel the garlic and crush the cloves. It may sound like a lot to use in one go but the flavour will mellow during cooking and create a lovely and mellow garlic flavour.


Lots of garlic 29Oct_LotsOfGarlic


Mix with the other spices and last add the oil. Just enough to loosen the spice mix up. Rub the pork shoulder with the spice mix. Cut the apples in 4 and cut out the core. Place in an oven proof dish, large enough for the pork shoulder and place the pork shoulder on top of the apples. Slow roast for 5 hours. There is no need to turn it just leave it as it is and it will take care of itself until cooked.




When the pork had cooled down I removed all the fat and pulled the meat. The apples were delicious, soaked with the juice from the pork and the spices, cooked all the way through with the skin adding a great texture. They were so firm they kept their shape and were perfect in a wrap. I had a head of red cabbage and two apples left so I made a coleslaw. Instead of pork I used halumi cheese for the vegetarians.




I forgot to take a picture of the meatloaf as I delivered it straight from the oven with gravy. I has put finely chopped onion, celery and carrot inside of the meatloaf to make it easier and some rice completed the meal. The vegetarians got a chilli con carne made from quorn mince and apparently it was appreciated.

The last meal was a lasagne, I had to prepare them and deliver the day before as I was a away. A crispy salad on the side added  a fresh element. I did meat based lasagne and one vegetarian based lasagne. Apparently the vegetarian lasagne went down a treat and was eaten by the non vegetarians. A shame for the vegetarians who didn’t get a cooked dinner but I guess a kind of compliment at the same time.




There was a lot of chopping, the most important thing was the pre planning and I loved it. I had the opportunity to get to know some of the actors, the very talented leading lady, lovely Kasia Koleczek. Kasia not only charmed us but our little Jack Russell as well who loved to be adored by her!



Miha Rodman, so nice to be around and despite playing a baddie (and very well), had the most captivating and kind smile.



Here is a link to the movie FB page, trafficking is beyond inhumane and I am glad I got to take part of the project and can’t wait to see the result!





8 Responses to “Feeding the film crew”
  1. andy says:

    I can fall in love with Miha Rodman ❤ please pass on the message to him 😉 😛 I even forgot to look at your beautiful food pics 😉 Pardon me, it is your mistake, my eyes couldn't see anything beyond that dishy guy 😀 😀

    • petra08 says:

      Hi Andy
      Oh you make me laugh! He stayed at ours as well and I can assure you he is also absolutely lovely in person! 🙂 I will tell him that I promise and I am sure he will be very happy to hear it! 🙂 xx

  2. Hilda says:

    That sounds like a lot of fun – and work! But by the looks of it, you gave them an award-winning menu.

    • petra08 says:

      hi Hilda
      thank you! It was tons of fun and they were all so nice! I just wished I had a little more time to pre plan but it all went down well, and within budget! 🙂

  3. You prepared a wonderful array of food for the film crew. Kudo’s for making that great food on a budget it all sounds amazing, I will check out the film.

    • petra08 says:

      hi Suzanne

      Thank you 🙂 It was a great experience and it seems the food went down ok! I could only keep the budget as I didn’t make any desserts but got lots of fruits instead 🙂

  4. Hi Petra, What a great project to get involved in. Quite a challenge to cook for that many over a couple of days. The menu sounds lovely and clearly went down well. Best Torie

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