A starter for 15....

shockmeshockme

Hi there,

I'm hoping for some inspiration from you all!
I'd completly forgotten that we have a Safari dinner on this Saturday night and I'm down to do the starters for 15 people! I have no idea what to cook. I know that there is 3 slow cooked mains being done (chilli, chicken and a beef stew) so I'm thinking not too much meat is needed in a starter? Im also thinking that as the mains are gonna be warming and filling that maybe soup isn't the best idea. The last thing is that we are going to someone else's for drinks and nibbles before everyone coming to ours so it needs to be either completly prepared beforehand or very quick to cook/warm through when they get to ours.
All ideas welcome

Pink.

I'd go with a veggie soup...Easy to leave on very low heat on the hob.

Have a look here for more ideas:

Starters

I'll add your thread to that one once you have more replies.

Pink

Alison_Funnell

I would also go for a light soup served in mugs/cups. It's really hard when people have already had nibbles.

spendingmad

How about

brushetta - have tomato and basil ready mixed and bread ready cut and toasted and just quickly assemble.

Antipasti with cured meats, breads, olives cheese and everyone serves themselves.

Goats cheese and red onion tart (use ready rolled puff pastry) either serve cold or cook just before you leave for friends and then turn oven off but keep in warm oven until ready to serve.

Prawn cocktail - keep in fridge but could be expensive for 15!

Cant think off any more off the top of my head!

Uniscots97

What about pate on toast (or those melba toast things which I make by toasting a normal slice of bread and halving it making it even thinner then toast the side that hasn't been toasted yet)?

short_bird

I think you've got the short end of the stick since people are going for drinks and nibbles beforehand. I would check on the contents of the "nibbles" menu if possible.

Since the second course is already both meaty and saucy, might it be an idea to go for something of a different texture? Something in pastry, perhaps that's served warm rather than piping hot? Garnish already plated, just cook and portion.

HeadAboveWater

I mentioned on a different thread what we have for our 'appetiser' on Christmas day: Grapefruit and oranges. Melon has since been included too. Very tasty and refreshing, but not too filling as there's still homemade veg soup, crimbo dinner, dessert and coffee with crimbo cake to get through!!
Have bowls of 3 maybe 4 various chopped fruits and let people choose their own.

floss2

We had a Safari Christmas lunch a few years ago - I made a smoked salmon terrine served with baby leaves, nice & easy, made the evening before and left in the fridge for slicing when we got to my kitchen.

got-it-spend-it

I would do circles of puff pastry with a spoon of caramelised onions and a slice of goats cheese. Cook the pastry in advance then just construct and warm through on the night. I would serve on rocket dressed with balsamic- light but tasty.

vanoonoo

how about a cleansing sorbet course?