I am having friends of the family over in couple weeks, we are all going to do pot luck, I want some cool ideas, not the boring stuff we have everyday. I looked through the other threads and like the Braziallian Banana Cream Cake pudding, but want some vege and meat ideas.
hezwez,
Apr 21, 10:36pm
chonnni if you do an anytime search of the recipes section on the left of this page, with pot luck as the key words, you'll get quite a few threads, like: http://www.trademe.co.nz/Community/MessageBoard/Messages. asp x? id=193748
chonnni,
Apr 21, 10:41pm
already done the search as said above, but none of the ideas are things that I would suit the people coming
ruby19,
Apr 21, 11:50pm
Try this for something different, usually a hit with us. Vegetarian moussaka 1 large eggplant salt olive oil 100 g feta cheese(garlic & cumin flavour works well) 125 g cottage cheese freshly grated parmesan cheese sauce 1 tablespoon olive oil 1 large onion, chopped 250 g button mushrooms, sliced 2 medium courgettes, sliced 1 large pepper ( I use 1/2 red & 1/2 green), seeded & chopped 410g can chopped tomatoes ( Moroccan flavour works well) 1/2 cup red wine 1 tablespoon freshly chopped parsley salt and pepper to taste * keep the veggies reasonably chunky* White Sauce 60 g butter 1/4 cup plain flour 1 teaspoon mustard powder 2 cups milk 1 egg, beaten freshly grated nutmeg salt & pepper to taste
Method Slice the eggplant into thin slices (approx 2 mm wide. Lightly brush both sides of eggplant with oil and fan grill carefully until lightly golden. Set aside.
Vegetable Sauce Heat 1 tablespoon olive oil in a large frying pan and saute the onion until soft. Add the remaining ingredients, and simmer for approx 20 minutes, until the sauce thickens. Set aside.
White sauce~ melt the butter in a small saucepan, add the flour and mustard and mix over a med heat for 1 minute, slowly add the milk mixing continuously until the sauce boils and thickens. Remove from the heat and mix in the beaten egg and grated nutmeg , salt& pepper. Set aside.
Combine the feta and cottage cheese in a small bowl.
TO assemble~ Grease a 20 cm x 30cm shallow dish, add 1/3 of the eggplant in a single layer to the base of the dish, then top with 1/2 of the veggie sauce. Add another 1/3 of the eggplant in a single layer, and then spread the feta mixture over. Top with the remaining veggie sauce, and the remaining eggplant. pour over the white sauce and sprinkle with the grated Parmesan cheese.
To cook~ Preheat an oven to 180oC, and cook the Moussaka for approx 45 minutes, or until top is golden
Disclaimer:
ruby19,
Apr 21, 11:54pm
Or what about trying an authentic Indian curry, Paneer Makhani (Paneer Butter Masala) or a Mali Kofta with accompaniments. These are great as they can be made ahead of time and reheated.
chonnni,
Apr 27, 3:38am
yummy
cookessentials,
Apr 27, 3:39am
Moussaka is one of my favourites. What about a deluxe style macaroni cheese? with ham and tomatoes etc... then a toasty breadcrumb topping, made golden under the grill
chonnni,
Apr 27, 3:40am
yummy sounds good too, keep the ideas coming yummo, meant to be this weekend for this but kids are sick so not sure now, but will keep the ideas for the following weekend
chonnni,
Apr 27, 3:42am
ok scrap that i just searched and there is tones of threads
cookessentials,
Apr 27, 3:51am
300g macaroni or other small pasta shapes 4 tbsp olive oil 4 tbsp flour 2 tsp mustard 2 cups milk 1 cup grated edam or gruyére cheese 3 medium tomatoes, coarsely chopped 2 ham steaks, cubed 3 tbsp chopped fresh parsley Salt and freshly ground black pepper 1/3 cup grated parmesan cheese
Heat oven to 180°C. Cook pasta in plenty of boiling salted water for 10 minutes (or according to packet instructions) until just tender to the bite. Drain well. At the same time, combine oil, flour and mustard in a saucepan and place over a medium heat for 1 minute, stirring to form a smooth paste. Blend in milk and cook for 2 to 3 minutes, whisking continuously until a smooth sauce forms. Add grated cheese and stir until melted. Stir in cooked pasta, tomatoes, ham and parsley, then season with salt and pepper.
Spoon mixture into a greased oven dish or 6 individual ovenproof dishes. Scatter with grated parmesan cheese and bake for 25 to 35 minutes or until macaroni cheese is hot and the cheese on top is golden brown. Serves 6.
chonnni,
Apr 27, 3:57am
yummy feel like having that for dinner tonight :)
cookessentials,
Apr 27, 3:59am
If you use a good, strong cheese as above, it gives it much more flavour than if you use an ordinary cheddar cheese.
ruby19,
Apr 27, 5:39am
To add extra flavour to our mac cheese in the oil/butter I am going to make my white sauce out of, I sauté an onion until golden, about 15 min, then continue to make the white sauce as usual.
cookessentials,
Apr 28, 9:31am
I have done this a number of times and it is very easy. It serves 4-6 CHUNKY CHICKEN PIE WITH CHEESE TOPPING 3/4 cup brown rice 20g butter 1 tbsp oil 1 onion, sliced 1 red pepper, sliced 1 clove garlic, sliced 3 small (about 200g) zucchini, sliced 2 cups (300g) chopped, cooked chicken 3/4 cup tasty cheese CHEESE SAUCE 40g butter 2 tbsp plain flour 1 1/2 cups milk 3/4 cup tasty cheese
Lightly grease ovenproof dish ( 8 cup capacity) Add rice to a large pan of boiling water, boil, uncovered, for about 30 mins or until tender;drain. Heat butter and oil in pan, add onion, pepper and garlic, cook, stirring, until soft. Add zucchini, cook, stirring one minute. Combine vege mixture, rice, chicken and cheese sauce in a bowl. Spoon into prepared dish, sprinkle with cheese and bake in mod oven about 30 mins or until well browned. CHEESE SAUCE Heat butter in a pan, add flour, cook, stirring, 1 minute. Remove from heat. Gradually stir in milk, stir over heat until sauce boils and thickens. Remove from heat, add cheese, stir until melted. You can prepare this a day ahead - just cover and store in the fridge.
socram,
Apr 28, 9:49am
Whole pumpkin. Cut off the top, scoop out the seeds. Replace top, microwave covered with gladwrap until cooked - 30 - 45 mins depends on size and microwave. Meanwhile, make up a chili con carne mix. (I am sure you can manage that without a recipe from me! )
Spoon into the cooked pumpkin, top with sour cream. Serve.
Any left overs makes a superb pumpkin soup with oomph!
xtownie,
Apr 28, 10:03am
Beef and/or chicken satays on skewers with mushroom, red pepper andzuchinni threaded on between cubes of meat, with a peanut sauce. Good combo of meat and vege and doesnt use a huge ammount of meat.
cookessentials,
Apr 29, 3:54am
THAI GREEN CHICKEN CURRY PIE
2 tablespoons vegetable oil 2 tablespoons green curry paste 1 brown onion, sliced thinly 240ml can coconut milk 4 (500g) chicken thigh, diced 1/2 cup green peas 200g green beans, sliceD 2cm long 1 lime juice 1 tablespoon palm sugar 1 tablespoon fish sauce 2 whole red chillies, sliced thinly 3 cups jasmine rice, over-cooked 1/2 cup desiccated coconut 2 egg whites 3 kaffir lime leaves
Heat oil in wok, when hot, add curry paste fry for 2 minutes or until paste is fragrant. Stir regularly to prevent it from burning. Add onion, coconut milk and chicken; simmer for 5 minutes. Add peas, beans, lime juice, sugar, fish sauce and chillies. Remove from heat.
Pre-heat oven to 200 degrees celcius. In a food processor, place cooked rice, coconut, egg whites and kaffir lime leaves; blend until smooth consistency.
Place chicken curry in 1 litre capacity pie dish spread rice mix on top. Bake in pre-heated oven for 30 minutes until golden brown.
cookessentials,
Apr 29, 8:25am
LAMB MASSAMAN CURRY
1kg lamb shoulder, cut into 3cm cubes 100g diced onion 50g fresh pineapple pieces 1 tablespoon vegetable oil 120g massaman curry paste 2 x tins quality coconut cream 2 tablespoon fish sauce 1 tablespoon salt 4-tablespoon palm sugar (or caster sugar) 50g fried peanuts 200g potato cubes (2cm) ½ to 1 cup of water 1 smashed lemongrass stalk
Massaman curry paste 1 tablespoon coriander seeds ½ tablespoon cumin seeds 1 tablespoon white peppercorns 2 stalks lemongrass (the tender, inner white part only), finely sliced 3 cloves garlic, peeled 1 Spanish onion, peeled and sliced 1 medium sized knob ginger, peeled and sliced 1 tablespoon shrimp paste 7 large dried chillies, soaked in warm water 1 tablespoon cardamom seeds 2 tablespoon vegetable oil
METHOD
In a deep pan (5 litre with heavy base ideal) heat oil and cook onions until they change colour to a light caramel colour. Add curry paste and stir for several minutes on medium heat. Add half-cup coconut cream and stir.
Bring to the boil and add fish sauce. Bring back to the boil again; add pineapple, peanuts, salt and sugar.
Pour in remaining coconut cream and bring to nearly boiling then add lamb. Stir occasionally. Simmer on very low heat without lid for 90 minutes or until meat tender.
Just before serving, steam the potato and add to dish.
Garnish with coriander, fried shallots and a teaspoon of coconut cream. Serve with jasmine rice.
Massaman curry paste In a dry heavy based pan, roast the coriander, cumin and peppercorns. Cool and pulse in a coffee grinder or grind in mortar and pestle.
Heat oil, brown garlic and onions. Add all of the remaining ingredients and mix well over low heat.
Place cooked mixture and roasted spices into food processor and blend to a paste.
Add additional vegetable oil little by little if paste too dry.
chonnni,
Apr 30, 1:05am
oh yummy, i am so writing these recipes down, the pot luck dinner been postponed for another couple weeks so have plenty of time to try these recipes out
cookessentials,
May 1, 12:45am
This is a very tasty dish, I am quite partial to a good tasty meatloaf - comfort food at it's best and great for a pot luck dinner. GLAZED PORK AND VEAL APPLE MEATLOAF
2 teaspoons olive oil 1 small (100g) brown onion, chopped 2 cloves garlic, sliced thinly 1 stick (80g) celery, chopped 1 medium (150g) green apple, peeled, grated 10 thin bacon rashers 500g pork and veal mince 1 cup (70g) stale breadcrumbs 1 tablespoon chopped fresh sage 1 egg, beaten lightly 1 teaspoon salt freshly ground black pepper 1 small (100g) green apple, cored, sliced thinly, extra 2 tablespoons apple jelly (or redcurrant or quince jelly)
NOTE: This recipe can be made a day ahead.
Heat the oil in a large frying pan; add the onion, garlic and celery; cook, stirring, until the onion is soft. Add the apple and cook, stirring, until all the liquid has evaporated; cool.
Preheat the oven to moderate (180°C). Cut the eye sections from the bacon and reserve them for another use — only the streaky ends are required for this recipe.
In a large bowl, combine the onion mixture with the mince, breadcrumbs, sage, egg, salt and pepper; mix well.
Transfer the mince mixture to a large sheet of plastic wrap; roll mixture into an 8cm x 24cm log. Wrap bacon around the log, alternating extra apple slices with the bacon.
Place the meatloaf onto an oiled oven tray, brush all over with half the warmed jelly. Bake in a moderate oven for about 45 minutes, brushing halfway through cooking with the remaining jelly, or until the meatloaf is cooked through and the bacon is browned and crisp. Serve with mustard, if desired.
The meatloaf could also be made with coarse chicken mince. It can be served cold or sliced thinly on sandwiches.
cookessentials,
May 2, 7:26am
That should give you a few ideas #1
cookessentials,
Apr 16, 3:02am
Tadka Dal
400g yellow split peas, rinsed well
1 litre water
½ tsp ground turmeric
½ tsp ground coriander
½ tsp garam masala
4 curry leaves
2 tbsp vegetable oil
1 tsp cumin seeds
2 garlic cloves, peeled and finely chopped
1 small onion, peeled and finely chopped
1½ tsp red chilli powder
4 medium tomatoes, skinned and finely chopped
Sea salt and freshly ground black pepper
Tip the split peas into a saucepan and cover with the water. Add the turmeric, coriander, garam masala and curry leaves. Stir well and bring to the boil. Skim off any scum that rises to the surface and reduce the heat. Simmer for 30-40 minutes or until the lentils are tender. If the mixture becomes too dry, add a little more water.
Heat the oil in a pan over a medium heat. Add the cumin seeds and fry for a minute or until fragrant. Add the garlic and onion and fry for 4-6 minutes, until lightly golden brown. Stir in the chilli powder and, after a minute, tip the chopped tomatoes into the pan. Season the mixture with salt and black pepper and simmer over a medium heat for 6-8 minutes.
Pour the contents of the pan over the cooked lentils and stir well. Bring to a simmer and cook for a further 10-15 minutes, until the lentils are soft and thick. If you prefer, add a little hot water to thin down the consistency. Taste and adjust the seasoning and serve hot. Serve with rice and flat breads such as roti or naan
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