I wonder if anyone isare able to give me some tips for a post wedding late afternoon / early dinnermenu. We are having the wedding in March and will be havingaround 40 -50 people for a casual late afternoon get together the next day on the Sunday.
I want to keep it very simple so I am not spending all my time on the Sunday preparing food. We will not have much time on the Friday either . . . so has to be easy to pre prepare with minimum fuss on the day. Any ideas would be much appreciated.
Thanks
davidt4,
Jan 3, 12:12am
My fallback for large gatherings is sides of salmon, skin on and pin-boned, baked in dill and mustard mayonnaise until barely cooked and served room temperature with really high quality flatbreads, a few mayonnaise based sauces and big bowls of simple salads made with fresh vegetables and herbs. You would need 4 - 5 sides of salmon for 40 - 50 people.
Let me know if you want details.
sarah1955,
Jan 3, 12:16am
Hi davidt4 . . . yes that would be great ! ! ! Thanks:)
davidt4,
Jan 3, 12:26am
This is the dill sauce I use often to bake salmon. This quantity is enough for two whole sides.
Mustard and Dill Mayonnaise
2 tab Dijon mustard 1 tab white sugar 1 - 2 egg yolks 200 ml light olive or peanut oil 2 tab white wine vinegar 2 tsp dried dill tips salt white pepper
Beat mustard, sugar and egg yolk together, trickle in oil as for mayonnaise, beat in vinegar, dill and seasonings.
To bake salmon:
Line baking trays with kitchen paper or foil, oil lightly and place salmon sides on top, skin sides down. Do a final check for stray pinbones. Spread the sauce liberally over the flesh. Bake at 160C for about 20 minutes, maybe a little longer, until the salmon is not quite cooked through - still pink in the middle. Remove from oven and allow to cool completely before placing on huge serving platters. The best way to move the salmon is to lift up the paper or foil and move the whole thing onto the plate, then very carefully pull the paper/foil away from underneath the salmon. Then clean up the edges of the platters!
Because the salmon is completely boneless you can safely leave your guests to serve themselves.
Do you want salad suggestions?
sarah1955,
Jan 3, 12:28am
Yes please and thanks:)
davidt4,
Jan 3, 1:24am
Beetroot Salad (raw)
Serves 6 (or 8 - 10 at a buffet)
Vinaigrette 3 cloves garlic finely chopped 1 tab Dijon mustard 1 tab red wine vinegar salt 3 tab. extra virgin olive oil
Peel beetroots and grate finely. Mix with dressing and other ingredients. Stand to mellow 30 min or more.
davidt4,
Jan 3, 1:26am
Moroccan Cabbage and Raisin Salad
serves 10 (12 at a buffet)
50g butter 1 tab olive oil 1 kg white cabbage, shredded 1 tsp ground ginger 150g raisins salt
Heat butter and oil in large pan, add cabbage. Stir over high heat 2 min, reduce heat, cover and cook 10 minutes until tender. Add ginger and raisins, simmer uncovered over low heat 15 minutes or until it has caramelised slightly. Add salt to taste. Serve tepid or cool.
davidt4,
Jan 3, 1:28am
Eggplant & Tomato Salad (Morocco)
serves8 - 10
3 large eggplants salt 3 - 4 ripe tomatoes 4 - 6 garlic cloves, peeled and crushed bunch of coriander leaves 2 tsp ground cumin 1 tsp white pepper 2 tsp sweet paprika squeeze of lemon juice olive oil
Half peel eggplants, cut in chunks, salt and leave to drain 30 min. Rinse and pat dry.
Steam eggplant 15 min, return to colander and break up with back of a spoon, draining off liquid.
Halve tomatoes and grate in a pan, discard skin. Add garlic, half of the coriander and all of the spices, simmer 20 minutes to form a thick sauce.
Stir eggplant into sauce, sprinkle with rest of coriander. Just before serving squeeze lemon juice over and trickle with olive oil. Serve cool.
davidt4,
Jan 3, 1:30am
Orange, Cos and Feta Salad (Tunisia)
serves 8 - 10
1 tab red wine vinegar 3 tab ev olive oil salt black pepper 1 large cos lettuce (or 3 Little Gems) 100g feta, cubed 1 large orange, trimmed and chopped juice of 1 orange
Make dressing from vinegar, oil & seasoning.
Slice lettuce into strips, put in bowl with feta and orange and juice and mix. Add dressing and toss to combine well.
davidt4,
Jan 3, 1:34am
Turkish Carrot Purée
(easily enough for 1 side of salmon)
4 large carrots, peeled, sliced, steamed 1 tsp caraway seeds 1 tab olive oil 2 tab lemon juice salt & pepper
Purée carrots with other ingredients (smooth or coarse). Spoon into serving dish and make well in centre, pour in sauce and swirl slightly to partly mix.
Serve as a sauce for the salmon
davidt4,
Jan 3, 1:35am
Tiger Eggplant Salad
serves 6
1 large black eggplant ¼ - ½ c olive oil
dressing 4 cloves garlic finely chopped 1 c mint leaves chopped ¼ c red wine vinegar ¼ c good quality olive oil ½ tsp salt black pepper
Heat a ridged grill pan (or frying pan) over med. heat.
Mix dressing ingredients.
Peel the eggplant in vertical stripes (vege peeler). Cut into 1 cm slices, brush on one side with oil and cook in grill pan, turning only once, until completely soft. As each slice is cooked lay it in a shallow serving dish and spread with some dressing. Leave to macerate for a couple of hours, or it will keep in the fridge for several days. Serve room temperature
theanimal1,
Jan 3, 1:37am
bacon cob loaf. 250g cream cheese 1 cup cream 1 250gr pack bacon cooked and diced. finely chopped onion and a cob loaf. Mix ingredients together, Hollow cob loaf add ingredients to loaf cook in mod oven for 45 mins. ( the bread you take out to make the hollow can be cut into dipping size pieces and arranged around the tray with the cob loaf lightly brown these in the oven near the end of the cob loaf cooking)
davidt4,
Jan 3, 1:37am
And here's a last one for the vegetarians amongst your guests:
Chick Pea & Capsicum Salad
serves 6 as a main dish, 10 as a side dish
1 c chick peas, soaked 24 hours, cooked about an hour until soft, drained. 1 large red capsicum deseeded & sliced thinly 1 large onion sliced thinly 6 cloves garlic sliced thinly 1 tsp cumin seeds ¼ c olive oil 2 tsp mild paprika (not smoked) 1 tin chopped tomatoes (plain) or 6 ripe tomatoes, peeled and chopped ½ c golden sultanas or raisins 1 tsp salt 1 tab red wine vinegar black pepper
In large saucepan cook capsicum, onion, garlic, cumin and olive oil until soft – about 30 min. Add paprika and stir 2 min. Add tomatoes, sultanas, salt and chick peas and cook about 20 min. until most of the liquid has evaporated. Add vinegar & pepper. Check salt level – may need more. Add a little more olive oil if it needs it.
Serve tepid or cool.
theanimal1,
Jan 3, 1:38am
CHEESE AND BACON FLAN
1 Cup Flour 1/2 teaspoon salt 50g Butter 3 tbsp water
1. Put flour into medium bowl. Add salt. Rub in butter. Add water to make a stiff dough. Line a greased flan tin.
FILLING
1x bacon 1/2 Cup Cheese 2 eggs 1/2 teaspoon Milk 1/4 teaspoon Salt
1. Cut up bacon, put on pastry. 2. Add grated cheese. 3. Beat eggs, salt & milk. Pour over bacon and cheese. 4. Bake until set.
theanimal1,
Jan 3, 1:39am
Chicken Satay with Crunchy Peanut Sauce
Ingredients
For the satays: 20 bamboo satay skewers 4 boneless, skinless chicken breasts 1/4 cup soy sauce 1/4 cup oil 2 — 3 cloves of garlic, crushed (1 teaspoon crushed)
For the sauce: 1 cup crunchy peanut butter 2 tablespoons sweet chilli sauce 1 cup low fat sour cream or thick natural yoghurt 2 tablespoons chopped parsley
Method
For the satays: Soak the bamboo satay sticks in water for at least an hour to prevent them from burning on the BBQ or under the grill.
Cut the chicken into long strips like fingers. You should aim to get 5 strips from each chicken breast.
In a shallow dish or plastic container, whisk the soy sauce, oil and garlic together. Add the chicken strips and stir to coat well. Cover the dish and place in the fridge for at least 3 hours or overnight.
Thread the chicken strips in and out like sewing, onto the soaked bamboo skewers. Cook these on a hot BBQ plate or under the grill, turning until they are cooked evenly and dark golden brown. Serve with Chunky Peanut Sauce.
For the sauce: Mix all ingredients together in a small bowl. If you want the sauce thinner, add a little milk. Taste the sauce and add salt and freshly ground black pepper or extra sweet chilli sauce to season.
Tip: You can add other items to the skewers to turn them into kebabs. Red and green peppers, baby mushrooms, cherry tomatoes, pineapple etc.
2 x 298g tins mandarin segments or other fruit For the base: Butter for greasing 175g digestive biscuits 75g unsalted butter For the filling: 400g cream cheese 2 vanilla pods 100g icing sugar 1 orange, zest only 300ml double cream
Method:
Lightly grease a 20cm/8" spring-form cake tin with butter. Drain the mandarin segments and place them on a plate lined with kitchen paper and set aside. To make the base, place the biscuits into a food processor and blend to form fine crumbs. Melt the butter in a medium saucepan, add the biscuit crumbs and stir to combine. Transfer the mixture into the cake tin and press over the tin base, to spread evenly. Place in the freezer for 5 minutes to set. Beat the cream cheese in a large bowl. Split the vanilla pods open, scrape out the seeds and mix them into the cream cheese. Sift in the icing sugar and grate in the orange zest. In a separate bowl, whisk the cream until you reach soft peaks, then fold it into the cream cheese mixture to combine. Spread the mixture on top of the biscuit base and use a palette knife, or the back of a spoon, to level it out. Decorate by arranging the mandarin segments or other fruit on top, and chill in the freezer. After a minimum of 5 minutes carefully remove the cheesecake from the tin and transfer to a serving plate before cutting into portions to serve.
Raspberry coulis 4tbs caster sugar 100mls water 1 punnet raspberries 1 cup pouring cream ¼ cup icing sugar
Fruit ½ punnet strawberries, hulled, quartered Blueberries 1 pomegranate, seeded (optional) 1 banana, thinly sliced
Method
1. Preheat the oven to 140°C
2. For the meringues, place the egg whites into a clean, dry bowl, using a hand beater whisk the egg whites until peaks form. Gradually add the sugar continuing to whisk constantly until stiff peaks form. Line a baking tray with baking paper. Spoon the meringue mixture onto the tray and place try in the oven, reduce temperature to 90°C to bake for 10-15 minutes or until cooked. Set aside to cool.
3. For the coulis, combine the sugar and water in a small saucepan over a medium heat, stir until the sugar has dissolved then allow to boil and reduce to a syrup. Place the berries in another small saucepan over a low heat, crush lightly then pour over the sugar syrup, cook for a few minutes then strain through a sieve and pour into a small jug.
4. Combine the cream and the icing sugar and whisk until soft peaks form.
5. Stack the meringues between layers of cream and berries, top with banana and pour over some berry coulis to serve.
theanimal1,
Jan 3, 1:45am
Rice Stuffed Silverbeet Leaves Ingredients: Big bunch of silverbeet (preferably about 12 leaves) 1 onion, finely chopped 2 heaped Tbls of peanut butter ¼ tsp cumin seeds 1 cup rice 1 can chopped tomatoes 1 Tbls dried oregano ½ cup grated cheese (optional) 2 Tbls oil Salt and pepper Method: Lightly fry the onion and cumin seeds in oil, add the rice, fry briefly then add 2 ½ cups water and ½ a tsp salt. Bring to the boil, turn down to a low simmer, cover and cook for 12 mins, then turn off and leave the pan tightly covered for a further 12 mins. Add the peanut butter to the rice, stir to combine. Add the cheese to the rice and peanut butter mixture, stir to combine. Trim the silverbeet leaves from the bunch and run the edge of a wooden spoon along the spines of the silverbeet, pressing firmly to crush the spines. This makes the leaves much easier to roll up. Divide the rice mixture between the 12 leaves and roll them up. Place the rolled up leaves into a shallow baking dish. Blend the can of tomatoes with the oregano, ¼ tsp salt and a cup of water and tip over the leaves. Cover tightly with foil and bake at 170°C for an hour.
theanimal1,
Jan 3, 1:47am
white chocolate cheesecake
White Chocolate Cheesecake BASE 100g Melted Butter 1 packet Wine biscuits, Crushed FILLING 500g cream cheese 1 tsp vanilla essence 1/2 c castor sugar 150g white choclate 1/2 c Thickened cream Chopped or grate chocolate for decoration Mix together melted butter and biscuits. Press into spring form tin In a food processor, beat together the cream cheese, vanilla essence and castor sugar until light and fluffy Melt chocolate in microwace slowly (30 second bursts with stirring in between) Fold thickened cream and chocolate mixture into cream cheese mix Pour over base and refridgerate at least 2 hours
theanimal1,
Jan 3, 1:48am
Chocolate Cake with Chocolate Dipped Raspberries and Cream
Ingredients Chocolate cake 400g dark chocolate 4 eggs, separated 150g caster sugar 2 ½ tbs orange liquor Icing sugar, to serve
Chocolate raspberries 200g dark chocolate ½ punnet raspberries
2. Bring a saucepan of water to the boil then reduce to a simmer. Place the chocolate in a bowl and place the bowl over the simmering water. Slowly melt the chocolate, stir occasionally so chocolate doesn’t burn.
3. Combine the egg yolks and sugar in a bowl, place the egg whites in a separate bowl. Using a hand beater whisk the egg yolks and sugar until pale and thick, pour in the melted chocolate and mix to combine.
4. Using a hand beater whisk the egg whites until stiff peaks form, carefully fold into the chocolate mixture.
5. Pour the mixture into a greased and lined cake pan, place the cake pan in a bain marie and bake in the oven for 45 minutes or until cooked. Remove from cake pan and dust with icing sugar.
6. For the chocolate raspberries, bring another saucepan of water to the boil reduce to a simmer, place the chocolate in a bowl and place the bowl over the simmering water to melt the chocolate, stirring occasionally. Dip the raspberries in the chocolate and coat entirely. Place onto a tray lined with paper and place in the fridge until set.
7. For the raspberry sauce, combine the raspberries and sugar in a small saucepan, place over a medium-low heat and stir until sugar has melted, strain through a sieve.
8. Combine the cream and icing sugar in a bowl and whisk until soft peaks form.
9. To serve, place a slice of cake on a plate, spoon some raspberry sauce to the side and top with chocolate coated raspberries with a spoonful of whipped cream to the side.
theanimal1,
Jan 3, 1:48am
Creamy Chocolate Chippie Loop
A delicious creamy dessert that is sure to be a favourite for the whole family
Ingredients:
1 x twin pack of Griffins Cookie Bear Chocolate Chippie biscuits
1 x bottle of 1. 5 ltr lemonade
1 x 600 ml cream (whipped with 1 teaspoon of Icing Sugar)
1 x block of Cadbury Dark Chocolate crushed
Instructions:
Pour lemonade into a bowl and dip in Chocolate Chippie biscuits. Place each biscuit beside each other in a circle with whipped cream between the biscuits to hold them together.
Once a circle is complete cover the dessert with whipped cream and sprinkle with crushed chocolate.
Chill for 30 mins and then serve.
You can make the circle as large or small as desired.
theanimal1,
Jan 3, 1:50am
punch drinks. . . . . .
Lime Mint Iced Tea
simple iced tea, with a twang of lime and hint of mint. It's both sweet and tart at the same time. The lime juice will be much better flavoured if freshly squeezed. INGREDIENTS: • 1 quart water, boiling • 4 tea bags • 1 3/4 cups fresh mint leaves • 1/4 cup sugar • 1/4 cup lime juice PREPARATION: Mix tea bags, mint and sugar in hot water, and let steep for 15 minutes. Strain out the tea bags and mint leaves. Chill and add lime juice before serving. Serves 4
Homemade Iced Tea INGREDIENTS Serves 6 to 8 6 English Breakfast teabags 2 pints/1. 2 litres boiling water 10fl oz/275ml freshly squeezed orange juice, chilled squeezed juice of 1/2 lime
elderflower cordial mixed with soda water or sparkling mineral water. Float blueberries and mint leaves in it. 1/2 orange, sliced 1/2 lemon, sliced 2 level tablespoons caster sugar about 12 sprigs of fresh mint plenty of ice METHOD • Firstly make up some very strong tea (use a ceramic teapot wherever possible) using the teabags and boiling water. Add the caster sugar and about a third of the mint and then give it a good stir. Leave to infuse for 15 to 20 minutes. • Remove the tea bags and leave the tea until completely cold. Remove the mint sprigs. • Part fill a large jug with ice and pour the cold tea into it. Now top up with the freshly squeezed orange juice, the lime juice and another third of the mint sprigs. Finally add the orange and lemon slices and then give it a really good stir. • Serve the iced tea in tall glasses with lots of ice, decorated with a slice of lemon and small sprig of mint.
Rachel’s Punch 1 litre strong tea 1 cup sugar 1 or 2 cups cordial (lemon, lime or orange) - I use Roses Lime Cordial from the supermarket - put it in undiluted. 3 litres fruit juice (orange, grapefruit, pineapple) Allow to cool.
3 litres lemonade 3 litres gingerale TOTAL = 10 litres or 50 glasses
Make the tea, and after about 20 mins pour onto 1 cup sugar, and stir till sugar is dissolved. Add the cordial and fruit juices. Chill this mixture in two containers of equal amounts. When ready pour one container of mixture into punch bowl (or large mixing bowl) adding 1. 5L of chilled lemonade and gingerale. Make up the second 'batch' when ready. You could make up the whole amount if you have a large enough bowl/bucket!
Banana Punch Peel a banana and add to a blender with crushed ice. Add pineapple juice, coconut cream and pour into punch bowl and add very cold lemonade.
chicco2,
Jan 3, 3:22am
Make sure your wedding cake has an extra tier, maybe of Miss mud and then you can serve it at your day after function.
duckmoon,
Jan 3, 4:25am
The simpliest thing I have found to feed a crowd, is a ham on the bone. It works at any time of year. We purchase on from an independant butcher shop - cost at the time of year $110 - will feed that number for a light meal. . . Serve with bread rolls and some nice mustard and some salad. Preparation - buy the ham, throw in oven 3 hours before serving (check a recipe for exact timing) and serve.
duckmoon,
Jan 3, 4:26am
the recipe which animal posts for "rachel's punch" comes from me, and I recommend it. . . every easy. . . I have purchased two buckets which i use only for punch and making ginger beer etc.
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