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Big roast on a budget
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hampshirebabe
Posts: 649 Forumite


I'm planning a big roast dinner for 16, 10 adults, 6 kids, and am wondering what sort of amounts I should buy, meat wise especially. I'd like to do beef and lamb, and possibly chicken, but we've only got a standard oven although I could borrow a little rotiserie oven for the chicken.Its not for 6 weeks, but I want to get it planned.
Any and all advice very much appreciated.
Not sure if this is the right board, sorry if its not.
Any and all advice very much appreciated.
Not sure if this is the right board, sorry if its not.
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Comments
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these might help?
http://www.almanac.com/content/party-planner-cooking-crowd
http://www.greatpartyrecipes.com/cooking_for_large_groups.html
you could also try the Old-Style board, you'll get suggestions & tips from therehttp://forums.moneysavingexpert.com/forumdisplay.php?f=33
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You can do the chicken in a microwave, it actually comes out much more succulent than roasted ... the only gross factor is the skin which doesn't crisp, so you would have to carve it before it goes to the table.
You put it breast down in a large bowl and cover loosely with cling film. I think a medium chicken takes about 30 mins if I remember rightly.
If you have a slowcooker or could borrow one, you can pot roast either the beef or the lamb. http://www.food.com/recipe-collection/crock-pot-roast-beef
Good luck0 -
Hi, Martin’s asked me to post this in these circumstances: I’ve asked Board Guides to move threads if they’ll receive a better response elsewhere (please see this rule) so this post/thread has been moved to another board, where it should get more replies. If you have any questions about this policy please email [EMAIL="forumteam@moneysavingexpert.com"]forumteam@moneysavingexpert.com[/EMAIL].0
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You could prepare your roast potatoes (Par boil and roast until just going golden, then open freeze on trays, when you need to use them pop the trays in a very hot oven 200/220c) Yorkshire puddings can be made in advance as well and reheat in the oven or pop in the microwave, which will help on the day.
Desserts or puddings can be made the night before and kept in the fridge.Blessed are the cracked for they are the ones that let in the light
C.R.A.P R.O.L.L.Z. Member #35 Butterfly Brain + OH - Foraging Fixers
Not Buying it 2015!0 -
If you have a slow cooker you could do one of the joints in thatReal men never follow instructions; after all they are just the manufacturer's opinion on how to put something together.0
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Try making a yorkshire pud recipe x2 to fill everyone up as well as the main event. And you yould spatchcock the chicken and do 2 at once in the oven (or in pieces) as well as a joint. Pork shoulder is great in the slow cooker with bbq or apple sauce as well0
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Beef and lamb are expensive meats to roast if you are on a budget. Pork and chicken are much cheaper (even if you buy FR chicken) so it is worth doing more of the cheaper roasts and less of the lamb/beef. Also, slice the expensive meat thinner so everyone gets some. If you are worried that the meat you have won't be enough, prepare a tray of chicken pieces to put in the oven as you take the main meat out. They will cook quickly and hopefully be ready in time for seconds / thirds / snacks later on. You can use any you have left in lunchboxes during the week, or eat it for supper the next day when you may still be tired after the cooking/cleaning/entertaining.
If you have a very large roast (over 1.5kg) in one lump, it will take a long time to cook. Cut it in half and roast the bits with some space between them and you will halve the roasting time. Don't go overboard and cut the pieces too small though - it is easy to accidentally overcook them if they are too small!
In terms of quantity, I would estimate a portion of about 200-250g per adult of meat, more if there are bones in it. Add a a little extra because people sometimes pig out on a special occasion. Children are difficult to guess for, as even a young child going through a growth spurt can eat as much as an adult - and teens can sometimes eat more. Perhaps cater an adult portion for children over about 6 and half to three quarters for younger ones. Better to have too much than too little! Roast meat keeps well for a few days in the fridge, or ages in the freezer, and makes good leftovers meals...
Fill 'em up on cheaper, carb rich snacks / starters before hand, high carb side dishes like yorkies, potatoes and roasted root veggies (chuck them in to cook under the meat), and if you are concerned about anyone still wanting more after that then provide a filling sponge pudding with custard as a second dessert option. You may need to roll them home after that though!Trust me - I'm NOT a doctor!0 -
I know it's not what you asked OP but I'm curious why does it need to be a roast? and why so many meats?
My DH has a huge family and we host them for a meal at Christmas. I always do hot food rather than party bits but I'd never bother with roasting and carving for a big number. I tend to go for either a beef casserole with loads of veg in (carrots, onions, mushrooms) and serve with potatoes and something green. For a cheaper, lighter option I do large (foil) trays of lasagne with bowls of salad. That with 'help yourself' starters and puddings and cheeseboard and nobody's complaining!0 -
Thanks, we're all putting some money in to pay for it, so I thought we could have a couple of really nice pieces of meat, but you're right, its so expensive! We usually have roast lamb or beef if we see a nice bit thats reduced, but just buying it at normal price is amazing.
Thanks for all the tips, I'll have to come up with a delicious starter to fill up the kids especially, but the others too. Pudding is already sorted, sticky toffee pud and apple betty, so that'll fill any gaps.
I'd never thought of doing either a chicken in the microwave, (I'll have to try that soon) or using a slow cooker, that will help a lot, and spatchcock chicken and chicken pieces will help too, as will part cooked roast spuds.
Your such a clever helpful lot, this will help no end. thanks again!0 -
I know it's not what you asked OP but I'm curious why does it need to be a roast? and why so many meats?
The only reason for different meats is because lamb and beef are so expensive, even more than i thought, so wanted cheaper chicken, to bulk it out and hubby does fantastic crackling, so wanted to include some pork, but as we're all chipping in, we thought we could get some really nice lamb or beef for a special treat. As has been mentioned, 2 smaller bits cook quicker than 1 big one, so why not have lamb and beef, for my overly fussy family instead of just one type.
We very rarely manage to get all of us together, so we really dont mind a lot of work for this one time.0
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