Strawberry Champagne Punch 3x250g punnets strawberries;2/3 cup icing sugar;1/3 cup Grand Marnier or Cointreau;2 tbsp lemon juice;2x750ml bottles champagne. Chop half a punnet of strawberries;reserve for decorating. Blend or process remaining strawberries with icing sugar,liqueur and lemon juice till smooth,place into serving bowl. Add champagne and reserved chopped strawberries just before serving. Makes about 2.5 litres.
jenna68,
Mar 15, 3:28am
zz... zz
davidt4,
Mar 15, 7:22am
Indian Banquet My 50 head Indian buffet was a great success last night and the food was a real hit.Once I've recovered from total exhaustion I'll post the recipes if anyone's interested.
nanasee1,
Mar 15, 8:18am
Davidt4 Please do. I'd be interested. Hope a good nights sleep will see you up & at the world again.
davidt4,
Mar 15, 11:14pm
Chickpeas with pumpkin & lemongrass serves 50 ?1600g chickpeas soaked & cooked 16 medium-sized onions, chopped?, 1 1/2c groundnut oil, ?32 cloves of garlic, thinly sliced?, 200g fresh ginger,?24 large stalks of lemongrass?,6 tab ground coriander, ?6 tab ground turmeric?,the ground seeds of 48 cardamoms?,16 hot, red chillies?, 4 kg peeled and seeded pumpkin (about 8kg unprepared weight),?2 litres water, ?2.2 litres coconut milk?,8 tbsp yellow mustard seed?,3 bunches coriander.? (cont)
davidt4,
Mar 15, 11:16pm
Chick peas etc (cont) Pour the oil into a deep casserole and add the onions,cook over a moderate heat until soft . Meanwhile, peel the garlic and the ginger, remove any tough leaves from the lemongrass, then make all three into a rough?paste in a food processor. Stir into the onion and continue to?cook. Add the ground coriander and turmeric, then peel and lightly crush?the cardamoms.??Add them, together with the fresh chillies, finely chopped.?Keep the heat fairly low and on no account allow ingredients to brown.??Chop the pumpkin into 2cm chunks, then add to the pan, along with cooked chickpeas and the stock. Bring to the boil, then turn down to a simmer and continue to cook at a gentle bubble till the pumpkin is tender. Stop as soon as the flesh is yielding to the point of a knife. ??Stir in the coconut milk and simmer. Put a splash of oil into ?a pan and tip in the yellow mustard seeds. As soon as they start?to pop add them to the pumpkin, together with the leaves of coriander.?
davidt4,
Mar 15, 11:18pm
Rogan Josh (cont) In large lidded pan heat oil over moderate heat.Addcardamom, cloves, bay leaves, curry leaves & cinnamon, fry 1 min.Increase heat and add meat and onion.Fry 5 min, stirring often.Reduce heat to low, cover & cook 15 min.
Uncover & cook 5 - 10 min until meat is dry.Add 100 ml water & cook until dry and oil starting to separate out.Fry 5 min, add 250 ml water, cover, cook gently 1 - 3 hours until almost tender.Check liquid occasionally.Should end up with very little liquid.Add salt.
Meanwhile heat milk and add saffron; leave to infuse at least 30 min.
Add yoghurt to meat & stir over heat until very hot.Add milk & saffron, stir in gently.Add garam masala, mix carefully.Take off heat and stand 10 - 30 min.
davidt4,
Mar 15, 11:19pm
Sweet Potato & Eggplant Curry for 50 16 tab oil 6 tab mustard seeds 3 tab coriander seeds 3 tab cumin seeds 36 cardamom pods, crushed 4 c desiccated. Coconut 16 cloves garlic, crushed 3 tab chilli flakes 2 1/2tab salt 16 large sweet potatoes peeled & sliced 1cm 16med. Eggplants in 2cm chunks 240 curry leaves 1600 ml veg stock 5 tab tamarind paste 800 ml cream 2 c yoghurt juice & zest 8 limes 2 c flaked almonds, toasted 2 c spring onions, finely sliced
davidt4,
Mar 15, 11:20pm
Sweet Potatoe & Eggplant (cont) In sauté pan heat oil, fry seeds until aromatic.Add coconut, garlic, chilli & salt, fry until coconut is golden.Add sweet potatoes, eggplants & curry leaves and fry 20 sec.Add stock & tamarind, simmer about 15 min until veges just cooked.Add cream & yoghurt, bring to a simmer, add lime.Sprinkle with almonds & spring onions, serve with rice.
davidt4,
Mar 15, 11:21pm
Fish & Tomato Curryfor 50 5 kg firm fish - trevally, hapuka, terakihi 1 ¼ c lemon juice 1 ¼ c cider vinegar 1 c oil 12 cloves garlic, crushed 5 med onion, chopped 2 tab powdered cumin 2 tab powdered turmeric 2 tsp chilli flakes 2 tab black mustard seeds 200g fresh ginger, grated 2 tab brown sugar 200g tomato paste 4 tsp salt 3 tab flour + 1 1/4 c water mixed 2000 ml crushed tomatoes
(25 Curry leaves if available)
Cut fish into 2 - 3 cm pieces, combine with lemon juice and vinegar & refrigerate 40 - 60 min.
Heat oil, saute onion and garlic 2 min until soft.Add spices, curry leaves, ginger and sugar, stir over med heat until seeds pop.Add tomato paste and salt and stir, then flour paste.Add tomatoes, simmer uncovered about 10 minutes until slightly thickened.
Add fish and marinade, stir over medium heat until fish just cooked - 5 min.
davidt4,
Mar 15, 11:23pm
Okra and Snake Beans with Panch Phoran serves 50
4 kg okra, trimmed 70 snake beans trimmed,in 3cm lengths 18 tab oil or ghee 3 tab panch phoran 10 med onion, finely chopped 4 tsp powdered tumeric (or 200g fresh) 4 tsp chilli flakes 4 tsp salt 4 tsp garam masala
Heat oil and fry panch phoraa minute.Add onion (and fresh tumeric if using) and stir until golden.Add spices, salt and okra, cook 20 min until tender.Add beans and cook a few minutes until bright green and tender.
davidt4,
Mar 15, 11:27pm
The accompaniments I cooked 3.75 kg of Basmati rice in three large domestic rice cookers, there was some left over - maybe enough for 8 servings.I bought chutney and pickle - two jars each of Sharwood's Sweet Mango Chutney and Patek's Lime Pickle (med/hot).There was a little of the mango chutney left, but the lime pickle was greatly admired, and I think the crowd would have eaten up several more jars' worth...
kizilbaby,
Mar 16, 4:17am
cheese sticks... my mum uses pastery rolled out cut in half...tomato sause on one side then grated cheese and put the other half over the top...squish down and cut into about 2cm by about 10cm twist them a bit and bake them in oven for about 20 mins or till they puff and brown...mmmmmmmmmmmmmmmmmm they are soooooooooo gud!!!
brianmac,
Mar 17, 3:44am
Bumping for someone asking for this very thing!!!!!!
Grand Marnier Pat'e Serve with bread,toast,melba toast or crackers. Best made 2 days ahead. 500g chicken livers;1/3 cup Grand Marnier;90g butter;1 small onion,chopped;1 clove garlic,crushed;1/3 cup cream;1/4 tsp ground nutmeg;1/2 tsp ground thyme. Trim and halve livers,place in bowl with liqueur and leave 2 hours. Strain livers,reserve liquid. Melt half the butter in a frying pan,add onion,garlic & livers,cook a few minutes or until livers have changed colour. Add reserved liquid.Cook 1 min.Blend or process mixture till smooth.Stir in remaining melted butter,cream,nutmeg 7 thyme.Pour into serving dish. Cover & refrigerate.
brianmac,
Mar 19, 7:59pm
Thai Cicken Balls Makes about 50 walnut sized balls.1 kg chicken mince;80g fresh breadcrumbs;4 spring onions,sliced;1 tbsp ground coriander;50g chopped,fresh coriander;60ml sweet chilli sauce;1-2 tbsp lemon juice;oil for shallow frying. Mix the mince,and breadcrumbs in a large bowl. Add the spring onions,ground & fresh coriander;chilli sauce & lemon juice,to taste, mix well. With wet hands,form into evenly shaped walnut-sized balls. Preheat oven to 200c. cont.....
brianmac,
Mar 19, 8:01pm
Heat about 3cm oil in deep frying pan to 180c,or until a cube of bread browns in 15 seconds.Shallow fry the balls in batched over high heat until golden. Bake on baking tray for 5 mins or until cooked through.
brianmac,
Mar 19, 8:04pm
Brandy Alexander Punch Serves 16. Pour three cups (750ml) brandy,375ml creme de cacao and six 300ml cartons of cream into a large bowl. Whisk, just to combine. Add ice cubes to a 3.5 litre punch bowl and pour in the brandy mixture. Sprinkle with grated nutmeg,then serve in cocktail glasses.
brianmac,
Mar 20, 2:47am
Shall bump this AGAIN!!!!!! for the at LEAST four people that keep asking for this kind of stuff on seperate threads!!
brianmac,
Mar 20, 3:13am
Tandoori ChickenOn Naan (cold) 500g chicken breast fillets;80g Tandoori paste;200g yoghurt(plain unsw)2 tbsp coarsley chopped mint;1 tbsp lemon juice;4 pieces naan(500g)32 small fresh mint leaves. Combine chicken,past & 1/4 cup yoghurt in med bowl;toss to coat chicken all over. Cover,refrigerate 3 hrs or overnight. Cook chicken on heated,oiled grill plate or bbq grill until browned and cooked thoroughly through;stand 10 mins.Slice chicken & cut into small pieces. cont..
brianmac,
Mar 20, 3:15am
Combine remaining yoghurt mint & juice in a small bowl. Cut 32x4cm rounds from naan.Spread about 1/2 tsp of yoghurt mixture on each round. Top with chicken,another 1/2 tsp of the yoghurt and a mint leaf. Makes 32
brianmac,
Mar 23, 2:10am
some more recipes please.
brianmac,
Mar 24, 4:52am
bump.. we need some more peoples unless you want to lose the thread??
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