ideas for birthday meal, please

whitesatin

I will be doing dinner for 7 adults and one child this weekend.


Lost my confidence in catering a bit but know I can cope with these numbers.


I bought a saute soup maker last week so the starter is sorted, probably a butternut squash soup with home made bread (well, using my breadmaker anyway).


Just today I have bought a 31cm cast iron shallow casserole (like the Le Creuset one but at a third of the price from House of Fraser). I am keen to use this and intend to put it out on the table with something tasty in it. I just can't think what to cook though! Probably something with chicken or beef, something that can cook slowly through the afternoon. I can do potatoes, pasta or rice with a selection of steamed vegetables.


Any ideas would be appreciated as my mind is a blank.


At least one of the guests is a brilliant cook so I would like to impress, lol.


Pudding will be one of the Delia Smith dessert cakes which I have perfected, even if I say so myself.

Mr_Singleton

Its a bit hard to say at this time of year. My use of Le Creuset dishes starts tailing off about mid to late march as the weather starts to get better. Who wants to be eating a hearty casserole dish when its 20+ degree's outside?

Anyway, most people like a good curry.

whitesatin

Mr_Singleton wrote: »

Its a bit hard to say at this time of year. My use of Le Creuset dishes starts tailing off about mid to late march as the weather starts to get better. Who wants to be eating a hearty casserole dish when its 20+ degree's outside?

Anyway, most people like a good curry.

Sadly, it is unlikely to be anywhere near 20 plus degrees this weekend here so I think a casserole will still hit the spot, to be honest.

Much as I love curry, one or two of my guests most definitely don't.

Mr_Singleton

Well in that case..... a proper oxtail stew with mash is divine or maybe a hunters Chicken. If you have a copy or could get a hold of a one there's a fab recipe in "Gennaro: Slow Cook Italian" Page 89. If not theres are load of recipes for this online.

mum2one

my failsafe recipie - beef in red wine

(4 people - I use - need to double up)
500g pack of diced beef (i use both fresh and pre-frozen packs)
225g pack bacon (smoked, unsmoked, streaky, bacon off cuts)
1 onion
2 stock cubes (or tablespoons instant gravy)
1/2 bottle red wine
small pack mushrooms (slice mine)

...
1. Fry the onion gently, then transfer to casserole dish
2. Chop bacon, fry till almost cooked, - then put in dish
3. fry off the meat - to seal in - in dish
4, use stock cubes, (or gravy granues), 1/4 pint hot water, mix well, add wine
5, into casserole - stir well
6. Gas 3 - 3 hrs (usually stir about half way throu)
7. add chopped mushrooms - stir well, cook for about 1hr

Serve - I do mine with jacket potato, mash, baby potatoes

Serve with veg...

Your left with the taste of the red wine, but the alcohol content would vapor off.

xx

whitesatin

mum2one wrote: »

my failsafe recipie - beef in red wine

(4 people - I use - need to double up)
500g pack of diced beef (i use both fresh and pre-frozen packs)
225g pack bacon (smoked, unsmoked, streaky, bacon off cuts)
1 onion
2 stock cubes (or tablespoons instant gravy)
1/2 bottle red wine
small pack mushrooms (slice mine)

...
1. Fry the onion gently, then transfer to casserole dish
2. Chop bacon, fry till almost cooked, - then put in dish
3. fry off the meat - to seal in - in dish
4, use stock cubes, (or gravy granues), 1/4 pint hot water, mix well, add wine
5, into casserole - stir well
6. Gas 3 - 3 hrs (usually stir about half way throu)
7. add chopped mushrooms - stir well, cook for about 1hr

Serve - I do mine with jacket potato, mash, baby potatoes

Serve with veg...

Your left with the taste of the red wine, but the alcohol content would vapor off.

xx

That sounds delicious, thanks, mum2one. I will definitely do that either for this weekend or at another occasion.

mum2one

my failsafe starter...

Chicken and pear in creamy sauce.

(4 people)

2 chicken breasts - chopped (use the stir fry chicken strips)
1 pear - (skin on or off)
glass of white wine
small pot of single cream
butter for frying

Serve with sliced french bread.

Method..
1.I usually use frying pan (can use saucepan), melt the butter
2. Add chicken, cook to done
3. Add diced pear to pan, fry till softer texture
4. Add wine and cream
5. Mix well, - bring to just below boil
6. simmer for to 3 mins (warms the wine/burns off alcohol/warms cream

Serve with sliced french bread.

(fail safe pud - prepare earlier in day)

4 people

Box of brandy snaps
4 tablespoons sherry (can leave out)/ orange juice / syrup if using tinned fruit
lemon juice
selection fruit (1 kiwi, pear, apple, banana tin mandarins) can mix fresh and tinned (i usually use tin of fruit cocktail (waitrose do own brand exotic mix) then have kiwi as fresh element)
pot of double cream

To make...

If your using fresh fruit that would go brown, pop a dish water and lemon juice

1.Crush the brandy snaps and place in bottom of individual dishes / glasses
2. If using sherry add to the brandy snaps (this melts the brandy snap and gives a liquid toffee consistency), id using Orange juice (still melts - fruity liquid) or huice from tin fruit
3. layer the fruit across the brandy snap base
4. Whip your cream to stiff peaks, (you could add grated orange rind / lemon rind / even spoonful of sherry)
if you have a piping bag - use this (not important)
5. Pop the cream on top - pipe, fork it,
6. Pop in fridge - can made upto 6 hrs earlier than needed.

.. Because there individual portions, you can mix and match as needed. xx

whitesatin

mum2one wrote: »

my failsafe starter...

Chicken and pear in creamy sauce.

(4 people)

2 chicken breasts - chopped (use the stir fry chicken strips)
1 pear - (skin on or off)
glass of white wine
small pot of single cream
butter for frying

Serve with sliced french bread.

Method..
1.I usually use frying pan (can use saucepan), melt the butter
2. Add chicken, cook to done
3. Add diced pear to pan, fry till softer texture
4. Add wine and cream
5. Mix well, - bring to just below boil
6. simmer for to 3 mins (warms the wine/burns off alcohol/warms cream

Serve with sliced french bread.

(fail safe pud - prepare earlier in day)

4 people

Box of brandy snaps
4 tablespoons sherry (can leave out)/ orange juice / syrup if using tinned fruit
lemon juice
selection fruit (1 kiwi, pear, apple, banana tin mandarins) can mix fresh and tinned (i usually use tin of fruit cocktail (waitrose do own brand exotic mix) then have kiwi as fresh element)
pot of double cream

To make...

If your using fresh fruit that would go brown, pop a dish water and lemon juice

1.Crush the brandy snaps and place in bottom of individual dishes / glasses
2. If using sherry add to the brandy snaps (this melts the brandy snap and gives a liquid toffee consistency), id using Orange juice (still melts - fruity liquid) or huice from tin fruit
3. layer the fruit across the brandy snap base
4. Whip your cream to stiff peaks, (you could add grated orange rind / lemon rind / even spoonful of sherry)
if you have a piping bag - use this (not important)
5. Pop the cream on top - pipe, fork it,
6. Pop in fridge - can made upto 6 hrs earlier than needed.

.. Because there individual portions, you can mix and match as needed. xx

Again, they sound great, thanks. Will definitely copy them out to use.

mum2one

had to be nosey and see how the meal went xx