sundray brunch ideas... help!!

got 30 odd people coming over for brunch in the weekend... pot luck... what are some ideas for me to make? ? ? thanks. I can only think bacon egg pie at the moment...

Mass sausage, hash brown, egg fry up, baked beans , toast, , croissants

big basketof assorted bread rolls , platter of cold meat/chicken/salmon/hamand a huge green salad

How odd are they:-)they might eat fish pie, stuffed eggs, cold meats and a good variety of salads

Bacon, Cheese and Onion Croquettes

2 cups fresh soft breadcrumbs. . 2 spring onions. . 1 cup grated cheese. . 3 rashers bacon. . 1/2 tsp salt. . pepper. . 1 cup dried breadcrumbs. . 1 egg. . 1 tbsp water... Add sliced spring onions to soft crumbs, add cheese... Mix in diced bacon and season... Leave in fridge to cool ... Shape as required... Beat egg and water, dip in croquettes then roll in dry crumbs... Place in fridge to help set and then fry in butter/oil... Can dip in Coat n Cook if wanted. .

Chicken Croquettes

80g butter or marg
small onion finely chopped
1/2tsp dried thyme1/2tsp dried oregano
2 cups finely chopped cooked chicken
2 T flour
2 T chopped parsley
1 T french mustard
1 t salt
pinch black pepper
2 tablespoons milk
1 egg lightly beaten
1/4 cup grated Parmesan cheese

Melt 30g of the butter in a large heavy frying pan. Add the onion and cook over moderate heat until soft- about 5 min. Blend in the thyme and oregano and cook 1 min more. Stir in the chicken, flour, parsley, mustard, salt, pepper and milk and cook for 3 min. Remove the pan from the heat and stir in the egg and cheese.

Pour the mixture into a buttered medium sized dish spreading it evenly. Chill in the freezer for 15 min or until stiff enough to shape

Take the dish from the freezer and shape into patties

Melt the remaining butter in the pan over moderately high heat and brown the croquettes for 3 to 4 min each side.

corn fritters

4 rashers of bacon salsa
1c self raising flour 3 ripe tomatos
1 egg ½ onion
1c milk squeeze lemon juice
400gm can whole kernel corn 1tsp sweet chilli sauce
1-2 tsp chopped chives 2tsp chopped parsley
Oil for cooking

Grill bacon and keep warm in oven on baking paper
Place flour in bowl, make well in centre and break in egg add half the milk. Whisk together til smooth adding remainder of milk. Add drained corn, chives, salt and pepper.
Heat oil in frying pan and cook big spoonfuls of mixture. When bubbles form on the top, turn and complete cooking on other side. Keep warm in oven until ready to serve.
To serve, place large corn fritter onto a warmed plate, add slice of bacon and a spoonful of salsa. Add another fritter and some more salsa and top off with dollop of sour cream.
Combine the salsa ingredients in a bowl and stand 10 mins before using

Kumara

INGREDIENTS:

1/2 a pack of Mesclun with Herbs baby salad greens (pre-washed)

100g of Gouda cheese cut into tiny cubes

1 punnet of cherry tomaotes cut into quarters

2 medium sized potatos cut into cubes

1 medium sized kumera cut into cubes

6 slices of cucumber cut into cubes

3 slices of wholemeal bread cut into cubes

a couple of sprinkles of lemon pepper

2 tsp of Weight Watchers marg

Salt & Pepper

DIRECTIONS:

1 . Chuck potato and kumera into a microwave safe bowl, add marg, lemon pepper, salt & pepper and cook for 2mins. Check it & stir then microwave for a futher 2mins. Check it again & stir then microwave for a futher 1-2mins if needed (times may vary according to your microwave)... Put in fridge to cool down.

2. Chuck Mesclun, Gouda, Tomatoes & Cucumber into a decent sized bowl and toss.

3. Toast the bread in the oven to make croutons... leave to cool when done

4. Add Potato and Kumera to the salad bowl & toss

5. Add croutons to salad & toss

Kumara Sweet Potatoe Salad Recipe

Ingredients

* 3 Medium kumara(sweet potatoe)
* 4 spring onions
* 2 bananas
* 1/4 c lemon juice
* 1/2 c low fat sour cream
* 1/4 c mayonnaise
* 1 tsp curry powder
* pinch of salt
* pinch of Black pepper
* 1 Tblspn sesame seeds

Directions

1. Cut peeled kumara into pieces and cook in boiling salted water til tender
2. Drain and cool
3. Slice spring onions into diagonal 1cm pieces.
4. Cut bananas into roughly 5mm pieces
5. Place in bowl and pour in lemon juice and mix to coat
6. Cut cold kumara into cubes
7. Mix kumara, spring onions and bananas together
8. Mix sour cream, mayo, curry, salt and pepper together
9. Carefully mix through the kumara mixture
10. Place in serving bowl and garnish with sesame seeds

Banana and kumara salad

2 kumara (about 450g)
2 just ripe bananas, peeled and sliced
1 cup chopped pineapple (fresh or tinned)
1 red pepper, cut into thin strips
4 spring onions, sliced
1/4 cup fresh chopped mint
Banana and Kumara Salad.

Scrub the kumara but do not peel. Cut into large chunks and boil or steam until cooked but still firm. Drain, cool and cut into bite-sized chunks. Place with the banana, pineapple, red pepper, spring onion and mint in a bowl. Pour the dressing over and mix well and serve. Delicious served with barbequed fish or chicken. Serves 8 as a side salad.

PENNEWITHBASIL, PLUMTOMATOES&SALTCUREDOLIVES

1 lb. penne pasta
8 plum tomatoes
1/2 c. salt cured olives (black)
1 bunch fresh basil
3 cloves fresh garlic, peeled
1 tbsp. olive oil
1 tbsp. balsamic vinegar

Wash and dry basil leaves. Place them in a food processor with garlic, olive oil and vinegar. Process until smooth, 3-4 seconds. Cook penne in boiling water; drain. Add basil mixture to penne. Stir and keep warm on stove. Slice plum tomatoes lengthwise in 1/8 inch pieces. Pit and slice olives. Heat tomatoes and olives together in separate skillet. Cook over medium heat 3 minutes. Toss tomatoes and olives in with penne mixture. Serve with freshly ground pepper

Spinach Pikelets

500g spinach – cook, squeeze dry, puree
1 c flour
½ tsp salt
pepper
nutmeg
2 eggs
1 c milk
(optional – 3 rashers bacon fried & chopped)

Chill batter. Make 4cm pikelets or large crepes and cut up. .

Serve with smoked salmon, rare beef, smoked fish, mayo as appropriate.

I serve with cream cheese and red capsicum, or cream cheese and olives.