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hot fork buffet
What would you suggest for a hot fork buffet to be served for 16 people in January for a birthday dinner??
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I do it fairly often for about 20 people. A big dish of vegetarian lasagne made with quorn - which is eaten with great gusto by non-vegetarians too - meat curry - spicy bean curry - rice - roasted Mediterranean vegetable tart -meat pie - plates of sliced meats and chicken drumsticks - baby roast potatoes - good crusty bread - salads - and various desserts with a jug of fresh cream. I'm sure I've left some out, but basically that's it.
This is an excellent recipe and actually serves at least six.
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This recipe is good for vegetarians:-
Butternut Squash Tagine
2tbs Olive Oil
2 Onions, thinly sliced
2tsp Ground Cumin
2tsp Ground Coriander
2 Cloves garlic, finely sliced
3tbs Harissa
1 Small Butternut Squash, peeled and cut into cubes
4 Carrots, cut into chunks
75g Dried Apricots
600ml Vegetable Stock
400g Can Chickpeas, drained and rinsed (optional)
Bunch Flat Leaf Parsley, chopped
Bunch Coriander, chopped
Heat the oil in a pan and gently cook the onion until soft. Add the ground spices and garlic and continue cooking for two minutes. Add harissa paste and cook for further 4 minutes.
Add the squash and carrots and coat in spice and onion mixture cook, for ten minutes turning frequently.
Pour over stock, add apricots and bring to a gentle simmer. Cook over a low heat for 30 minutes until vegetables are tender.
Top with chopped herbs.
http://
This recipe is good for vegetarians:-
Butternut Squash Tagine
2tbs Olive Oil
2 Onions, thinly sliced
2tsp Ground Cumin
2tsp Ground Coriander
2 Cloves garlic, finely sliced
3tbs Harissa
1 Small Butternut Squash, peeled and cut into cubes
4 Carrots, cut into chunks
75g Dried Apricots
600ml Vegetable Stock
400g Can Chickpeas, drained and rinsed (optional)
Bunch Flat Leaf Parsley, chopped
Bunch Coriander, chopped
Heat the oil in a pan and gently cook the onion until soft. Add the ground spices and garlic and continue cooking for two minutes. Add harissa paste and cook for further 4 minutes.
Add the squash and carrots and coat in spice and onion mixture cook, for ten minutes turning frequently.
Pour over stock, add apricots and bring to a gentle simmer. Cook over a low heat for 30 minutes until vegetables are tender.
Top with chopped herbs.
And this is a really easy but tasty chicken recipe.
Chicken and Apricot Tagine
Serves 8
15ml Olive Oil
25g Butter
16 Skinless Chicken thighs, cubed
5 Cloves Garlic, crushed
1tsp Turmeric
2tsp Ground Coriander
2tsp Ground Cumin
1tsp Ground Ginger
1tsp Cayenne
4 Onions, thinly sliced
400g Whole apricots, soaked overnight
500ml Chicken Stock
Juice of 2 lemons
Small bunch of fresh Coriander, chopped
Heat the oil and butter in a pan and add chicken pieces, sauté until browned. Stir in garlic and spices and cayenne, season to taste with salt and pepper. Cook for further 5 minutes add half of sliced onion, the water the apricots have soaked in and enough chicken stock to cover. Bring to the boil, cover and simmer for 10 minutes.
Add remaining onion and more stock if required, continue to simmer for further 20 minutes.
Add apricots and lemon juice, continue to cook for five minutes.
Adjust seasoning and garnish with coriander
Chicken and Apricot Tagine
Serves 8
15ml Olive Oil
25g Butter
16 Skinless Chicken thighs, cubed
5 Cloves Garlic, crushed
1tsp Turmeric
2tsp Ground Coriander
2tsp Ground Cumin
1tsp Ground Ginger
1tsp Cayenne
4 Onions, thinly sliced
400g Whole apricots, soaked overnight
500ml Chicken Stock
Juice of 2 lemons
Small bunch of fresh Coriander, chopped
Heat the oil and butter in a pan and add chicken pieces, sauté until browned. Stir in garlic and spices and cayenne, season to taste with salt and pepper. Cook for further 5 minutes add half of sliced onion, the water the apricots have soaked in and enough chicken stock to cover. Bring to the boil, cover and simmer for 10 minutes.
Add remaining onion and more stock if required, continue to simmer for further 20 minutes.
Add apricots and lemon juice, continue to cook for five minutes.
Adjust seasoning and garnish with coriander
Mediterranean Lamb with Olives
Serves 4
Preparation 30 mins plus overnight marinating, cooking 1 ½ - 2 hrs
675g Lamb,cubed
3tbs Greek yogurt
Zest of a lemon
2 Garlic cloves, peeled and finely chopped
Olive oil
1 Medium onion, peeled and sliced
150ml White wine
1 Lamb or Chicken stock cube
400g Tinned chopped tomatoes
1 tbs Tomato puree
2 Bay leaves
1tsp Dried oregano
2 tsp Ground Cumin
2tsp Ground cinnamon
1 tsp Muscovado sugar
100g Black olives, stoned
Salt and freshly ground black pepper
Mix the garlic, lemon zest and yogurt together in a large non-metallic bowl, add the lamb and toss everything together. Cover and leave for at least 6 hours or, preferably, overnight in a cool place.
Preheat the oven to 170C/gas.
Heat the oil in a large frying pan or casserole and fry the onion over a gentle heat until tender. Add the meat and fry until brown on all sides.
Pour the wine into the pan and stir well. Add the stock cube, tomatoes, tomato puree, sugar, bay leaves, cumin, cinnamon and oregano.
Cover the pan and simmer for 1 ½ hours or until the meat is tender.
Stir in the olives and cook for a further 10 minutes.
Serve with rice and a green salad
Serves 4
Preparation 30 mins plus overnight marinating, cooking 1 ½ - 2 hrs
675g Lamb,cubed
3tbs Greek yogurt
Zest of a lemon
2 Garlic cloves, peeled and finely chopped
Olive oil
1 Medium onion, peeled and sliced
150ml White wine
1 Lamb or Chicken stock cube
400g Tinned chopped tomatoes
1 tbs Tomato puree
2 Bay leaves
1tsp Dried oregano
2 tsp Ground Cumin
2tsp Ground cinnamon
1 tsp Muscovado sugar
100g Black olives, stoned
Salt and freshly ground black pepper
Mix the garlic, lemon zest and yogurt together in a large non-metallic bowl, add the lamb and toss everything together. Cover and leave for at least 6 hours or, preferably, overnight in a cool place.
Preheat the oven to 170C/gas.
Heat the oil in a large frying pan or casserole and fry the onion over a gentle heat until tender. Add the meat and fry until brown on all sides.
Pour the wine into the pan and stir well. Add the stock cube, tomatoes, tomato puree, sugar, bay leaves, cumin, cinnamon and oregano.
Cover the pan and simmer for 1 ½ hours or until the meat is tender.
Stir in the olives and cook for a further 10 minutes.
Serve with rice and a green salad
Venison Casserole with Porcini Mushrooms
Preparation time 1 hr, Cook 2hrs
25g Dried Porcini, or mixed dried wild mushrooms
100g Dripping or 100ml vegetable oil
1.5kg Venison
3tbs plain flour
2 Onions, chopped
25g butter
300g Button Mushrooms, halved or quartered depending on size
500ml Chicken stock, or game of you have it
½ bottle red wine
Zest and juice of an orange
2 tbs redcurrant jelly
2 bay leaves
Small bunch of thyme
200g dried, vacuum packed chestnuts
Put dried porcini into a small bowl and pour over enough boiling water to just cover. Melt the dripping, or heat the oil, in a large frying pan. Over a high heat, brown the game in small batches, turning it and adding more fat as required. Using a slotted spoon transfer browned meat to a casserole, sprinkling with a little flour as you go; tip in any remaining flour at the end. Preheat the oven to 150C, fan 130C or gas 2.
Add the onions to the frying pan and turn down the heat. Cook for 8-10 minutes until soft and transparent, tip them into the casserole. Melt the butter in the frying pan. Fry the mushrooms over a brisk heat for 2 minutes and add to the casserole. Turn everything in the casserole to mix it together.
Pour the wine into the frying to deglaze the pan, add stock, porcini and the soaking water (take care not to pour in any gritty residue), orange zest and juice and redcurrant jelly. Bring to a simmer and pour over casserole, add the thyme and bayleaf. Bring casserole to the boil and reduce to a gentle simmer. Cook in the oven or on the hob for 1 ½ -2 hrs, testing the meat to see if it is tender.
Just before serving add chestnuts and allow to warm through. If the finished casserole tastes a little tart add a tablespoon of soft dark brown sugar.
Preparation time 1 hr, Cook 2hrs
25g Dried Porcini, or mixed dried wild mushrooms
100g Dripping or 100ml vegetable oil
1.5kg Venison
3tbs plain flour
2 Onions, chopped
25g butter
300g Button Mushrooms, halved or quartered depending on size
500ml Chicken stock, or game of you have it
½ bottle red wine
Zest and juice of an orange
2 tbs redcurrant jelly
2 bay leaves
Small bunch of thyme
200g dried, vacuum packed chestnuts
Put dried porcini into a small bowl and pour over enough boiling water to just cover. Melt the dripping, or heat the oil, in a large frying pan. Over a high heat, brown the game in small batches, turning it and adding more fat as required. Using a slotted spoon transfer browned meat to a casserole, sprinkling with a little flour as you go; tip in any remaining flour at the end. Preheat the oven to 150C, fan 130C or gas 2.
Add the onions to the frying pan and turn down the heat. Cook for 8-10 minutes until soft and transparent, tip them into the casserole. Melt the butter in the frying pan. Fry the mushrooms over a brisk heat for 2 minutes and add to the casserole. Turn everything in the casserole to mix it together.
Pour the wine into the frying to deglaze the pan, add stock, porcini and the soaking water (take care not to pour in any gritty residue), orange zest and juice and redcurrant jelly. Bring to a simmer and pour over casserole, add the thyme and bayleaf. Bring casserole to the boil and reduce to a gentle simmer. Cook in the oven or on the hob for 1 ½ -2 hrs, testing the meat to see if it is tender.
Just before serving add chestnuts and allow to warm through. If the finished casserole tastes a little tart add a tablespoon of soft dark brown sugar.
For a good pudding :
Dave's Mum's Lemon Meringue Pie
3 eggs
2 lemons
Tin of condensed milk
6oz caster sugar
Pastry :
9oz plain flour
4oz softened butter
4oz caster sugar
1 egg
Mix all ingredients for pastry together with a little lemon zest.
Make into ball (leave in fridge for an hour if you have time) and roll out.
Line a deep greased dish 20 cm square.
Mix condensed milk, egg yolks, lemon juice and zest.
Put in pastry case.
Beat egg whites and sugar till stiff.
Put on top of lemon mixture.
Bake for approx 30 mins. at 160°C.
Dave's Mum's Lemon Meringue Pie
3 eggs
2 lemons
Tin of condensed milk
6oz caster sugar
Pastry :
9oz plain flour
4oz softened butter
4oz caster sugar
1 egg
Mix all ingredients for pastry together with a little lemon zest.
Make into ball (leave in fridge for an hour if you have time) and roll out.
Line a deep greased dish 20 cm square.
Mix condensed milk, egg yolks, lemon juice and zest.
Put in pastry case.
Beat egg whites and sugar till stiff.
Put on top of lemon mixture.
Bake for approx 30 mins. at 160°C.
... and while we're on about lemon meringue - possibly the easiest ice-cream recipe in the world (and very nice too) ...
Lemon meringue ice cream
1 pint whipping cream
8oz greek yoghurt
6-8 meringue nests
½ pint lemon curd
Whip cream and yoghurt till stiff.
Crush meringues in bag.
Fold into cream mixture.
Stir lemon curd in.
Freeze.
Lemon meringue ice cream
1 pint whipping cream
8oz greek yoghurt
6-8 meringue nests
½ pint lemon curd
Whip cream and yoghurt till stiff.
Crush meringues in bag.
Fold into cream mixture.
Stir lemon curd in.
Freeze.
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