PUtting on a "spread" on a budget

Jojo_the_Tightfisted

As half Scottish, my lot would know better than to complain about the catering facilities..........

Jennie_2

gibson123 wrote: »

it must be catching, when I went out for drinks for friends, I found myself offering to cater for 18 people on New years Day, traditional scots steak pie, but who can be pestered making beef stew and pastry on New Years Day

Doh! What are you like? :rotfl: I think in January we should enrol together on an "engage brain before opening mouth" course, don't you?

krlyr

If your caramel won't set enough for a bannoffee pie but still tastes good, go for a slight twist with a bannoffee sundae - biscuit, cream, banana and icecream with your runny caramel as a sauce. Or bannoffee cupcakes? The Carnation website lists lots of bannoffee-esque recipes
http://www.carnation.co.uk/Recipes/Search/Products/3/Caramel-Banoffee-Filling

Jennie_2

krlyr wrote: »

If your caramel won't set enough for a bannoffee pie but still tastes good, go for a slight twist with a bannoffee sundae - biscuit, cream, banana and icecream with your runny caramel as a sauce. Or bannoffee cupcakes? The Carnation website lists lots of bannoffee-esque recipes
http://www.carnation.co.uk/Recipes/Search/Products/3/Caramel-Banoffee-Filling

Loving the sound of that! thank you!

FatVonD

Mini yorkshire puddings filled with thinly-sliced roast beef and a dollop of horseradish sauce?

If it's any consolation my son's catering tutor had trouble getting the condensed milk I'd sent in to caramelise too :rotfl: I'd bought the 'light' version.

carefullycautious

Found this online

http://www.tasteofhome.com/Recipes/Mandarin-Peanut-Rice-Salad

http://allrecipes.com/recipe/vegetable-feta-rice/

Hope this helps

gibson123

:T:T:T:T:T:T:T:T:T:T:T:T:T:T:T:T:T:T:T:T:T:T

Lot of applause for those who feed the inebriated, the lazy and the argumentative in this the season of goodwill, grab your apron, your pastry brush and the extra large glass of wine.... onward and upward, once more into the breach dear hearts, we will arise victorious and unscathed at the end of January, slighty more floury, slightly more liverish but with our reputation intact and our families fed and happy... Your country needs you :money:

heavenleigh

gibson123 wrote: »

:T:T:T:T:T:T:T:T:T:T:T:T:T:T:T:T:T:T:T:T:T:T

Lot of applause for those who feed the inebriated, the lazy and the argumentative in this the season of goodwill, grab your apron, your pastry brush and the extra large glass of wine.... onward and upward, once more into the breach dear hearts, we will arise victorious and unscathed at the end of January, slighty more floury, slightly more liverish but with our reputation intact and our families fed and happy... Your country needs you :money:

oh god after a $hitty night that just made me laugh out loud thank you. (and please excuse the lack of punctuation as the lights are off, i cant be assed to get up and turn them on so the keybourd is guesswork!)

BigMummaF

I saw these on a tv programme about this time last year; can't recall the chef--sorry --but the recipes live on :j

Both involve ready made pastry so if you're having 'ishoes' making some, no real probs

1. Take a pastry of your choice (we've had both short & puff with equally good results for this one) & roll into an oblong, about 1cm thick, then cut into 2 pieces of the same shape & size. Lay on those individual pepperoni sticks you can buy in rows across one piece, leaving a gap above & below each row (I always think this stage looks like a sheet of A4 lined paper )
Lay other bit of pastry on top & press down firmly between the rows of meat stick, brush with beaten egg & slice into bitesize pieces before cooking till golden brown. They look like mini sausage rolls but have that smokey filling nomnomnom...& that is from someone who never had a desire to try thst particular product until last winter!

2. Pastry of your choosing, but we definitely prefer puff for this :drool: Rolled out again, about 1cm thick. Spread with mustard--not too much as a little goes a long way, especially if you make it up from powder yourself :eek:, cover with grated cheese & add toppings like a piece of (raw) bacon, slice of tomato, mushroom, etc..in whatever combination you like. Cut into squares a little larger than you want the finished product to be, then fold over opposite corners to make a shape rather like a little row boat. Cook till golden & try not to eat them before the guests arrive :laugh:

And I hope you get to enjoy some of the afternoon too.

Jennie_2

Nom nom nom, BigMummaF!!! I had better test drive those recipes before Sunday!