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Buffet Food Ideas - Winter Party


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#1 OneProudMum

Posted 12 April 2012 - 03:10 PM

I've got a party for 50 people to throw coming up in August and I am looking for buffet food ideas.

Somethings that can be cooked in the oven, a slow cooker or electric wok that can be kept heated electrically on the day.

So far we have homemade fried rice and pasta bake.

Thanks in advance!

Edited by OneProudMum, 12 April 2012 - 03:19 PM.


#2 PrincessPeach

Posted 12 April 2012 - 03:16 PM

Beef & red wine.

Curried prawns

stir-fry

#3 HRH Countrymel

Posted 12 April 2012 - 03:16 PM

Do a ring around and gather together all the fondue sets that are lurking in the back of the cupboards of your friends/friends parents.

Fondue is GREAT!

Not only is it entertainment but food too!

If you can get enough sets you can have a whole array of different fondues both savoury and sweet.

#4 paddyboo

Posted 12 April 2012 - 03:17 PM

mini pies/sauasage rolls/pizzas/chicken wings always go down a treat in winter.

maybe you could also cook up a batch of yummy soup and have little bowls out

#5 Oolia

Posted 12 April 2012 - 03:19 PM

How about:

Curries
Stews
Casseroles
Zucchini slice
Cauliflower & Broccoli with cheese sauce
Potato Bake
Roasted vegies - sweet potato, zucchini, mushrooms etc.

Good luck original.gif

#6 OneProudMum

Posted 12 April 2012 - 03:20 PM

Forgot to add there will be 50 people approx. Thanks for the suggestions so far.

#7 Escapin

Posted 12 April 2012 - 03:22 PM

I'd do large amounts of say 2 mains and 3 sides rather than a bunch of different things. You can then concentrate on making a few things extra yummy rather than stressing about a bunch of different dishes.

#8 fooiesmum

Posted 12 April 2012 - 03:26 PM

Tacos or Nachos with shredded beef and beans (hot) - plus the usual accompaniments (salsa, corn, guacamole, sour cream)

Easy to do for a crowd original.gif


#9 Mama Midwife

Posted 12 April 2012 - 03:33 PM

At my brother's wedding, they had a massive pot of pumpkin soup, ham rolls and hot chicken rolls for a supper, due to it being afternoon lunch reception and the reception going until 11pm that night.

#10 *mylittleprince*

Posted 12 April 2012 - 03:38 PM

Is it just you cooking? If not I would make one starter, two mains and one dessert and then get a bunch of people to cook so it's nice and easy.

You could do something like:

Starter
Butternut pumpkin soup and mini rolls

Mains
Something meaty - beef lasagne/chicken curry and rice, etc
Something vegetarian - vegetable lasagne or vegetable stacks/ mushroom risotto
I would always have one big salad, most people like a bit of salad no matter what the weather and small rolls to make it go further.

Dessert
Something easy to make in large amounts like: trifle, brownies and ice cream, etc

Good luck with your party original.gif

#11 Pearson

Posted 12 April 2012 - 04:03 PM

Beef Stroganoff
Portugese Chicken Casserole
Slow Cooker Roast Lamb (cook it, then slice it up back into the slow cooker)
Chicken wingettes/drumettes
Soup

You could cook these in advance as well and freeze them, microwave on the night and keep them warm in slow cookers (beg and borrow a couple from friends, family and neighbours).  Dont forget the old fashioned deep Fryers also are good to keep things warm if you have them.

Have the pasta bake vegetarian or creamy, and use this and the fried rice as sides, or you could do Potato Bake too.  Bread rolls or slice baguettes as well.

We had portable bain marie's at a june night party and they did not keep the food hot enough.

If you are looking for pre-dinner things, you could buy these and cook them in the afternoon or in a pie warmer (you could hire for the night for around $50).
Or, as PP's have said - the mexican dishes (depends, some older people dont like this)

#12 ~mimo~

Posted 12 April 2012 - 04:40 PM

lamb & rosemary pies - or no pastry and just have it as a casserole and maybe some fresh, crusty bread or just the rice you have already. yummo!

let me know if you want recipe original.gif

#13 ACO

Posted 12 April 2012 - 05:18 PM

Last year at my DS's first birthday the best thing we did was make Lasagne. I just made up 2 big lasagne's a couple of days before and just popped it in the oven on the day. It's great because it can stay hot out of the oven for 2 hours if you keep it wrapped in foil, leaving space to do other dishes in the oven.

#14 OneProudMum

Posted 12 April 2012 - 06:18 PM

QUOTE (~mimo~ @ 12/04/2012, 04:40 PM) <{POST_SNAPBACK}>
lamb & rosemary pies - or no pastry and just have it as a casserole and maybe some fresh, crusty bread or just the rice you have already. yummo!

let me know if you want recipe original.gif



YES please! That sounds delish!!

QUOTE (credence @ 12/04/2012, 05:18 PM) <{POST_SNAPBACK}>
Last year at my DS's first birthday the best thing we did was make Lasagne. I just made up 2 big lasagne's a couple of days before and just popped it in the oven on the day. It's great because it can stay hot out of the oven for 2 hours if you keep it wrapped in foil, leaving space to do other dishes in the oven.


Brilliant original.gif

#15 knittingkitten

Posted 12 April 2012 - 07:44 PM

Curry. Make it the day before. One vege, one chicken, one beef or lamb.

I'd suggest vegie/lentil curry this for the vege one.

Serve in large bowls, borrow or beg a large rice cooker and a bucket of papadums (btw pappadums are yummy not cooked in oil but zapped in the microwave for 60 seconds.)
And small bowls of bought chutneys, yoghurt raita and and sliced chillies. And one huge bowl of green salad.

#16 BenevolentDictator

Posted 12 April 2012 - 07:57 PM

hi OPM

want kind of group are you catering for?  i.e. mix of adults and children / some elderly / some fussy eaters?  What kind of occasion?

For me it would depend on who I'm feeding and what kind of event, and how formal I wanted to be.
I like a themed buffet - so all Italian or all Mexican for example.

I would definitely go for larger quantities and fewer choices - so 4 casseroles to choose from rather than 8 (for example).  huge platters overflowing with something delectable rather than lots of little bitty plates all with different things.

It depends a bit on what kind of seating arrangements you'll have (are we talking plates on knees or standing up, eat with a fork type stuff) and what kinds of plates you'll serve on and how you'll be washing up, too!

#17 ~elle~

Posted 12 April 2012 - 08:28 PM

Our engagement party was late May out side in Mum and Dad's backyard. Approx 75 people.

We had about 5 crockpots going all with different dishes / curries/ chicken/ meats etc

A big basket of rolls, a large steamed (microwave) rice.

did have about 4 salads but they were barely touched.

Dessert table held a huge selection of cakes/ slices/ cheesecakes.Mum did the engagement cake.

We had another table for drinks in esky's / tray full of wine glasses / ordinary glasses etc.

Another table near the desserts with a borrowed Urn and tray of mugs, tea/ coffee/ hot chocolate/ jug of milk/ sugar/ teaspoons.

We had enough tables but we hired 80 chairs for the night.

It was great, dad built this thing that enclosed the big patio they had - so it was only open on one side and people could sit in the ajoining family room/ lounge/games room if they wanted.

Great night!!! Hardly any hot food leftover.

#18 noi'mnot

Posted 12 April 2012 - 08:36 PM

This is making me SO hungry!

Personally, I'd gather together about 6 slowcookers and do three different dishes (one for every 2 slowcookers) - probably a beef and red wine, a chicken cacciatore and a vegie casserole. I'd have a gazillion bread rolls to go with. I'd also have a couple of massive foil trays of potato bake, and maybe a big dish of couscous.

I guess I don't have to decide what we'll be eating next week now, as I'm going to have to cook all of the above after thinking about them!

Enjoy OP, and let us know how you go!

#19 ~mimo~

Posted 12 April 2012 - 08:56 PM

Lamb, rosemary and garlic pies

Ingredients (serves 8)

• 1/4 cup olive oil
• 1kg diced lamb
• 1 red onion, thinly sliced
• 4 garlic cloves, thinly sliced
• 2 carrots, peeled, cubed
• 1/2 cup tomato paste
• 1/3 cup gravy powder
• 3 cups beef stock
• 2 tablespoons worcestershire sauce
• 2 tablespoons chopped fresh rosemary
• 2 tablespoons cornflour
• 4 sheets frozen ready-rolled puff pastry, partially thawed
• 1 egg, lightly beaten

Method
1. Heat 1 tablespoon oil in a large saucepan over medium-high heat. Add half the lamb. Cook, stirring occasionally, for 5 minutes or until browned. Transfer to a plate. Repeat with 1 tablespoon oil and remaining lamb.
2. Heat remaining oil in pan over medium-high heat. Add onion and garlic. Cook, stirring, for 3 minutes or until soft. Add carrots. Cook, stirring, for 5 minutes or until browned. Add tomato paste and gravy powder. Cook, stirring, for 1 minute.
3. Return lamb to pan. Add stock and worcestershire sauce. Increase heat to high. Bring to the boil. Reduce heat to low. Simmer, covered, stirring occasionally, for 2 hours or until lamb is tender. Stir in rosemary. Season with salt and pepper.
4. Combine cornflour and 2 tablespoons warm water. Add to lamb mixture. Simmer for 1 minute. Remove from heat. Cool.
5. Preheat oven to 200°C/180°C fan-forced. Lightly grease two 3cm-deep, 20cm (base) round glass or ceramic pie dishes. Line base and sides of each dish with 1 sheet of pastry, trimming excess. Place each dish on a baking tray. Line pastry cases with baking paper. Fill with uncooked rice or ceramic pie weights. Bake for 10 minutes. Remove baking paper and rice or weights. 6. Divide lamb mixture between pastry cases. Place remaining pastry sheets over filling. Trim. Press edges together with a fork to seal. Prick top of pastry with a fork. Brush with egg.
7. Bake for 25 to 30 minutes or until pastry is golden. Remove from oven. Allow to stand for 5 minutes before serving.

Notes
• Stand all pies for 5 to 10 minutes before serving, as filling will be very hot. To freeze the lamb and rosemary pies, wrap in cling wrap then foil. Freeze for up to 3 months. Defrost overnight before reheating. Nutrition data is per pie.

• I don't bother with pastry for the base, I just put pastry on top.


#20 OneProudMum

Posted 13 April 2012 - 08:49 PM

QUOTE (dogged @ 12/04/2012, 07:57 PM) <{POST_SNAPBACK}>
hi OPM

want kind of group are you catering for?  i.e. mix of adults and children / some elderly / some fussy eaters?  What kind of occasion?

For me it would depend on who I'm feeding and what kind of event, and how formal I wanted to be.
I like a themed buffet - so all Italian or all Mexican for example.

I would definitely go for larger quantities and fewer choices - so 4 casseroles to choose from rather than 8 (for example).  huge platters overflowing with something delectable rather than lots of little bitty plates all with different things.

It depends a bit on what kind of seating arrangements you'll have (are we talking plates on knees or standing up, eat with a fork type stuff) and what kinds of plates you'll serve on and how you'll be washing up, too!


Adults and children for a baptism. We've hired a hall so tables and chairs are provided.

QUOTE (~mimo~ @ 12/04/2012, 08:56 PM) <{POST_SNAPBACK}>
Lamb, rosemary and garlic pies

Ingredients (serves 8)

• 1/4 cup olive oil
• 1kg diced lamb
• 1 red onion, thinly sliced
• 4 garlic cloves, thinly sliced
• 2 carrots, peeled, cubed
• 1/2 cup tomato paste
• 1/3 cup gravy powder
• 3 cups beef stock
• 2 tablespoons worcestershire sauce
• 2 tablespoons chopped fresh rosemary
• 2 tablespoons cornflour
• 4 sheets frozen ready-rolled puff pastry, partially thawed
• 1 egg, lightly beaten

Method
1. Heat 1 tablespoon oil in a large saucepan over medium-high heat. Add half the lamb. Cook, stirring occasionally, for 5 minutes or until browned. Transfer to a plate. Repeat with 1 tablespoon oil and remaining lamb.
2. Heat remaining oil in pan over medium-high heat. Add onion and garlic. Cook, stirring, for 3 minutes or until soft. Add carrots. Cook, stirring, for 5 minutes or until browned. Add tomato paste and gravy powder. Cook, stirring, for 1 minute.
3. Return lamb to pan. Add stock and worcestershire sauce. Increase heat to high. Bring to the boil. Reduce heat to low. Simmer, covered, stirring occasionally, for 2 hours or until lamb is tender. Stir in rosemary. Season with salt and pepper.
4. Combine cornflour and 2 tablespoons warm water. Add to lamb mixture. Simmer for 1 minute. Remove from heat. Cool.
5. Preheat oven to 200°C/180°C fan-forced. Lightly grease two 3cm-deep, 20cm (base) round glass or ceramic pie dishes. Line base and sides of each dish with 1 sheet of pastry, trimming excess. Place each dish on a baking tray. Line pastry cases with baking paper. Fill with uncooked rice or ceramic pie weights. Bake for 10 minutes. Remove baking paper and rice or weights. 6. Divide lamb mixture between pastry cases. Place remaining pastry sheets over filling. Trim. Press edges together with a fork to seal. Prick top of pastry with a fork. Brush with egg.
7. Bake for 25 to 30 minutes or until pastry is golden. Remove from oven. Allow to stand for 5 minutes before serving.

Notes
• Stand all pies for 5 to 10 minutes before serving, as filling will be very hot. To freeze the lamb and rosemary pies, wrap in cling wrap then foil. Freeze for up to 3 months. Defrost overnight before reheating. Nutrition data is per pie.

• I don't bother with pastry for the base, I just put pastry on top.


Yum! Thanks so much for taking the time to type it out. Much appreciated.

#21 ~mimo~

Posted 14 April 2012 - 03:39 PM

QUOTE (OneProudMum @ 13/04/2012, 08:49 PM) <{POST_SNAPBACK}>
Adults and children for a baptism. We've hired a hall so tables and chairs are provided.



Yum! Thanks so much for taking the time to type it out. Much appreciated.

No worries, but it was just a C&P job. wink.gif

Enjoy the baptism. original.gif

#22 BenevolentDictator

Posted 14 April 2012 - 07:38 PM

Hi OPM

I'm guessing then that it's a lunch rather than evening meal?

The old classics plus a few basics like your pasta bake and the lamb pie would work well in that case.
Perhaps also home made sausage rolls - they'd go well with the children.  And some mini quiches - lorraine, and spinach/fetta.  The earlier suggestion of a pie warmer was a good one.  

I hope it all goes well for you!




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