Old style buffet, share your tips!

YORKSHIRELASS

Hi all

I have to organise a traditional buffet for a Christmas event and wondered if anyone else would share their tips and ideas, particularly about how you work out how much food to supply, I always do too much.

I want this to look like I have spent lots of money and time on the food (both of which are in short supply).

Where to start?

Mr_Singleton

For how many people?

VfM4meplse

Over-cater by all means (I'd hate to be known for hosting a party where guests go hungry) but prioritise food that you enjoy and that will keep for a little while to create a few picky-bit meals. That means less salad-y / fridge-y stuff / fresh bread-y stuff that will need to be ditched if in excess.

If you make some large trays of baked food - lasagne, potatoes etc - they look after themselves in the oven and anything left uneaten can always be portioned up and frozen (McCain has proven it can be done ). If you don't mind taking a bit of a risk with people drinking, do a big vat of soup as well.

For dessert, go for cakes / biscuits / stuff that will store in airtight containers.

YORKSHIRELASS

Thanks, approx 20 guests. Would love to do something like lasagne or a big vat of chilli but it needs to be traditional buffet (although soup might be do-able).

JIL

I would do a pastry plate, home made cocktail sausage rolls, pork pie, quiche, mini scotch eggs, a tray of meat, a cheese board, decorated with grapes and chutney. A few bowls of salads, potato salad, pasta salad, coleslaw, feta, tomato, cucumber, red onions and olives. A few dips, with some chopped veg sticks, a big tray of breads with butter. Nuts and crisps.
When I work out how much to do I work out each person having two portions of each offering.

Most of these can be just opened, chopped and arranged. Morrison's even do their salad bar stuff in big takeaway bowls.


Hope this helps.

Linda32

I would do pretty much the same as JIL, I could live on that every day of the year

Portion wise, I would just think how much I would have then add a little bit more, then x that by 20.

happyandcontented

I always bulk out all of the above with homemade multi-portion steak pies, meat and potato pies and/or a bourguignon,or a chilli with rice and I do jacket potatoes in foil, and usually a large salmon. I also do several desserts which can be stored if they go uneaten.

Bettie

my mums buffet was always cheese and pineapple on sticks. pickled onions. sandwiches. ritz with cream cheese. sausage rolls, chicken legs crisps salad stuff and something for the veggies.
One buffet we went to had hot potato wedges, hot was unheard of in our family at buffets but we were all so impressed we now have them every time. plus those multi dips have crept in.

Mrs_Salad_Dodger

Vol au vents

beedeedee

But please, please, not too much bread or pastry.......folk don't eat like they used to.....!

kippers

I buy a large chicken and slice it up and serve it cold on a big plate with sliced ham and this always goes down well on a cold buffet