Large group meal ideas

bigmaz

Hi guys

I am going to be having my family over at the weekend, and wondering what kind of things I can make. I have a slow cooker, was thinking maybe a curry, and a big bowl of rice. Any other ideas? I have recently moved into my own flat, so getting to grips with cooking, so something not too complicated, haha!!

Thanks

Pooky

Curry and rice is great or maybe a chilli in the slow cooker with some stuffed jacket spuds and salad. I always find the spuds go down well, cook as normal and scoop the cooked potato out, mash with butter, cheese, onion, bacon bits....what ever you fancy and refill the skins....you can do this ahead of time and just reheat on the day with a bit of freshly grated cheese on top to brown off.

bigmaz

Pooky wrote: »

Curry and rice is great or maybe a chilli in the slow cooker with some stuffed jacket spuds and salad. I always find the spuds go down well, cook as normal and scoop the cooked potato out, mash with butter, cheese, onion, bacon bits....what ever you fancy and refill the skins....you can do this ahead of time and just reheat on the day with a bit of freshly grated cheese on top to brown off.

Man, that sounds like a great idea!! I am hungry just thinking about it, haha!! Thank you

MallyGirl

When I have a big meal coming up I keep my eyes open for a cheap leg of lamb and then make a slow cook Thai massaman curry. I always get asked for the recipe afterwards - I don't think I do anything that radical, it is just the long slow cook that makes it so good. serve with a crunchy Asian salad, rice, thai prawn crackers.

bigmaz

MallyGirl wrote: »

When I have a big meal coming up I keep my eyes open for a cheap leg of lamb and then make a slow cook Thai massaman curry. I always get asked for the recipe afterwards - I don't think I do anything that radical, it is just the long slow cook that makes it so good. serve with a crunchy Asian salad, rice, thai prawn crackers.

What do you put in the slow cooker with the lamb to make that?

MallyGirl

you can buy massaman paste pretty widely now - Tesco etc, or an Asian supermarket. Add onion, baby new spuds, handful of peanuts, can of coconut milk. If you have it add lime juice, thai fish sauce.

I cube the lamb as my SC is fairly small.

Making it in the slow cooker is a healthy choice as no moisture is lost during cooking so you only need 1 can of coconut milk for a whole leg of lamb.

finish with chopped peanuts and fresh coriander

bigmaz

MallyGirl wrote: »

you can buy massaman paste pretty widely now - Tesco etc, or an Asian supermarket. Add onion, baby new spuds, handful of peanuts, can of coconut milk. If you have it add lime juice, thai fish sauce.

I cube the lamb as my SC is fairly small.

Making it in the slow cooker is a healthy choice as no moisture is lost during cooking so you only need 1 can of coconut milk for a whole leg of lamb.

finish with chopped peanuts and fresh coriander

Sounds awesome, thank you!! How many does that feed?

MallyGirl

about 10? Depends on size of the leg of lamb and whether you pad out with added pepper, mushrooms, aubergine, whatever (not traditionally in a Massaman but I am not strict about that sort of thing).

I cheat with a starter of the frozen spring rolls/prawn toasts etc

bigmaz

MallyGirl wrote: »

about 10? Depends on size of the leg of lamb and whether you pad out with added pepper, mushrooms, aubergine, whatever (not traditionally in a Massaman but I am not strict about that sort of thing).

I cheat with a starter of the frozen spring rolls/prawn toasts etc

Sorry, one more question, how long do you cook it? Do you cook it on low?

PasturesNew

I'd say don't scoop out the potato and add stuff to it as you reduce peoples choices if they turn out to not like one of those things, or be allergic to them.... you can provide those things in bowls enabling them to mix them into their spud if they wish.

Remember: Every time you fiddle with something you run the risk that you're creating more work for yourself to reduce people's options.

Additionally, you could buy a big/long loaf and plonk that with a knife/butter on the table for people to help themselves.... optionally start the loaf off by cutting the first 6 slices so nobody's "scared" to be the first person to cut it.

MallyGirl

bigmaz wrote: »

Sorry, one more question, how long do you cook it? Do you cook it on low?

all day on low - 10 hours or so. The longer the better. I usually brown the meat first in a pan, or start the SC on high for an hour to get it going if not.
I often make the day before then reheat. If you do that then you can remove the hardened fat that rises to the surface for an even healthier option