omg is this thread a year old! or am i seeing things!
brianmac,
Mar 12, 8:10pm
Tomato Lamb Curry For A Crowd Can be prepared up to two days before serving or it can be frozen. 3 boned-out legs of lamb (about 2kg each) 2 tbsp oil;4 cloves garlic,crushed;10 med onions,quartered;1 tbsp curry powder;3x400g cans tomatoes;3 tsp cornflour;2 tbsp water;90g blanched almonds;30g butter;3 tbsp chopped parsley. Trim away excess fat from lamb,cut into 2.5cm cubes.Heat oil in a large pan,gradually add enough lamb to cover the base of the pan in a single layer,cook over high heat stirring till goldenbrown all over,remove from pan,repeat with remaining lamb until all is well browned cont.
brianmac,
Mar 12, 8:14pm
Itis important to fry the meat well. Add garlic,onions and curry powder to pan,stir constantly until onion is lightly browned.Add undrained crushed tomatoes.Stir until mixture boils. Combine all these ingredients in a lge pan,cover,simmer one hour or until meat is tender.Stir several times while cooking. Stir in blended cornflour and water,stir till mixture boils and thickens. cont.
brianmac,
Mar 12, 8:16pm
cont. Place almonds and butter in another pan,stir over heat until almonds are lightly browned. Drain on kitchen paper. Serve lamb sprinkled with almonds and parsley.
nismo_femme,
Mar 13, 2:16am
This thread is awesome i so want to make those lemon chicken balls with yoghurt dip!
brianmac,
Mar 13, 11:14pm
Pasta Salad just increase the amounts of ingredients you need to make a larger salad. Fry two large chopped onions in a little olive oil,add about 1 cup red pepper from a jar,1 cup sliced button mushrooms -add some of the liquid from the jar of peppers to keep moist. In a lge pan of salted water, add two packets of spiral tri-colour pasta and cook till al dente'-drain in colander and rinse well. When drained,place in lge bowl. cont.
brianmac,
Mar 13, 11:24pm
Thank's connie,keep going this would be an awesome thread and easy for anyone to find who requires items for gatherings. I take it that KO is for KNOCKOUT!!
nevi,
Mar 14, 12:10am
What a great idea Brianmac getting all the recipes for occasions consolidated in one thread.I have my son's 21st birthday to prepare for at the end of June and can use some of your ideas.I look forward to many more.Thanks :)
brianmac,
Mar 14, 1:15am
Thanks, it saves alot of time for people needing this type of food. Post #10 should read turkey breast -not turkey bread!-you COULD use smoked chicken too.
brianmac,
Mar 14, 1:19am
Greek Mini Pizza's 335g (30cm) ready-made pizza base;2 tbsp tomato paste;80g halved,pitted Kalamata olives;150g drained,bottled char-grilled capsicum;70g feta cheese,crumbled;24 small basil leaves. Preheat oven to moderately hot. Using a 4.5cm round cutter,cut rounds from pizza base. Place rounds on oven trays.Divide paste evenly over bases,top with olives capsicum & cheese. Bake,uncovered in mod hot oven 5 mins or until pizzas are heated through. Top with basil. Makes 24
brianmac,
Mar 14, 1:22am
Mascarpone & Ham Mini Pizza's 335g(30cm) ready-made pizza base;2 tbsp tomato paste;100g shaved ham;2 tbsp mascarpone cheese;2 tsp finely chopped fresh chives. Preheat oven to mod hot. Cut the rounds the same as in Greek pizza's above and pop onto oven trays. Top evenly with paste;top with ham cheese and chives. Bake about 5 mins until heated through. Makes 24
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, 11:27pm
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!
brianmac,
Mar 17, 5:41pm
bump.- . .
valentino,
Mar 18, 6:53am
Keeping it up for nismo_femme. the anniversary dinner time is getting near, all the best.
brianmac,
Mar 19, 7:43pm
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 20, 2:47am
Shall bump this AGAIN! for the at LEAST four people that keep asking for this kind of stuff on seperate threads!
Since the public registrations are closed, you must have an invite from a current member to be able to register and post in this thread.
Have an account? Login here.