Food food, glorious food!

[mxdi]

I am in the middle of revamping my menus- for work.

I have exhausted all my recipe books and the online recipe thingys all seem to be american or crap, so I would just like to know from users here... what can I put on my menus- has to be able to be cooked and kept for 2 hours for 100 plus people.

Nothing basic or old fashioned, forget pie, lasagne and burgers,
I need innovative, modern, what you dont get in Brewers Fayre kind of thing.

Any ideas, particularly vegetarian stuff?

[Marki]

Madhur Jaffreys potatoe curry its great

[Ace-T]

Potato wedges/baked spuds covered with ratatoullie and melted veggie cheese with a side salad. Bloody lovely

Baked spuds keep. The rat keeps for a couple of days and you just grate the cheese over and stick it under a grill to melt.

HTH

Ace-T

[Psychobert]

Couscous cooked in chicken stock, (veg will do fine), add to it parsley, finely chopped peppers and toms, (or whole baby cherry toms), black eyed beans and pine nuts, (toasted or not). You could jazz it up with chargrilled chicken or not, I usually don't bother, but it does go well with last nights tandoori chicken bits left over from the BBQ..

[stackmonkey]

a pie is only as basic as the ingredients you put in it.

you should try the 'Limehouse Pantry' range. very nice oh



Damn, i'm hungry again, and i've only just had lunch.

[Twincam16]

stackmonkey said:

a pie is only as basic as the ingredients you put in it. you should try the 'Limehouse Pantry' range. very nice oh Damn, i'm hungry again, and i've only just had lunch.

STOP IT! That Chinese I had yesterday has forced me to forgo any food until after football and I'm fighting the temptation to go round to the corner shop!

[D_Mike]

cous cous with mint, chillies, coriander and a bit of lemon juice with tomatoes and avocadoes in it too.

[Twincam16]

D_Mike said:

cous cous with mint, chillies, coriander and a bit of lemon juice with tomatoes and avocadoes in it too.

cous cous can often make an interesting substitute for pasta, especially if it's flavoured with tomato or chives first. It mixes better into sauces and minces, making the overall effect more flavoursome when compared to, say, a spaghetti dish.

[mxdi]

These are sounding lovely so far

[Mannginger]

D_Mike said:

cous cous with mint, chillies, coriander and a bit of lemon juice with tomatoes and avocadoes in it too.

Taboule! that is actually really nice, and the only way to have a cous cous dish ready waiting for several hours

Iria

[jessica]

pan fried duck breast.
Garlic mash with steamed seasonal veg and sour cherry sauce..........YUM

[vixpy1]

Veal with Parma ham on top, in a white wine sauce (not creamy), with Sauted Potatos and laying on a bed of juicy tomato slices.

[mxdi]

I'd also better say, I have strict budgets and cannot afford veal or duck, as much as I'd love to be able to serve them up

But I can alter that to cook with chicken instead of veal or duck

>> Edited by mxdi on Sunday 1st May 21:17

[jazzybee]

I had a great vegetarian starter last week.

A piece of Brie with a half a sun-dried tomato above and below the cheese, then 2 thin slices of Aubergine wrapped around the parcel, then the whole thing grilled then a drizzle of pesto - was fantastic!

Edit:
Place I eat at regularly and had the starter www.groverestaurants.co.uk/menu.html



>> Edited by jazzybee on Sunday 1st May 22:26

[puggit]

Had spincach/goats cheese tortilla wraps in the pub yesterday - included mushrooms and red pepper

[mikeymx]

had this in a pub in Avebury a while back:

mashed potato, covered in green pesto, pine nuts, and chestnut mushrooms

it sounds boring, but its amazing!

[2 Smokin Barrels]

Haslet stuffed with tripe goujons?

[mxdi]

2 Smokin Barrels said:

Haslet stuffed with tripe goujons?

[2 Smokin Barrels]

mxdi said:

2 Smokin Barrels said: Haslet stuffed with tripe goujons?

Topped with custard of course!

[loaf]

Make a basic curry sauce (sorry if teaching to suck eggs):

Pop some mustard, poppy and cumin seeds in some hot coconut oil - low smoking point so care needed

Add a pinch of asafoetida, some coriander powder (dry-fry the seeds and pound for a better flavour) and a few curry leaves and fry for 30 secs

Add chopped onion and garlic and fry until translucent

Add chopped tomatoes (tinned will do fine) and simmer until sauce reduced by 1/4

Optional: Add coconut milk

You can now either keep this sauce for three or four days in the fridge or add chicken, prawns, fish, Quorn, lamb (use leg fillet), beef (use chuck) parboiled potatoes, turkey, or pork to this sauce and you'll have something tasty and reasonably healthy (if you leave ut the coconut milk) on tap. Basic sauce without coconut milk freezes well too.