Old style buffet, share your tips!

monnagran

It really depends on what sort of buffet it is. If people can sit down at tables to eat then by all means things like lasagne and shepherds pie or soup and rolls. If people have to stand up or hold their plates in their hands you will need a finger buffet, which means, Im afraid, what it says, food that they can pick up in their fingers.
Then you are stuck with pastry type things, tiny sandwiches, bridge rolls, (do they still make bridge rolls?), cocktail sausages and chicken wings.

I usually make tray bakes that can be cut into tiny pieces, as well as individual cakes, meringue and brownie type things.

Good luck.

Prinzessilein

If it is a 'hot' buffet then our family favourite 'curry puffs' always goes down a storm...toasted sandwiches filled with curry.. most popular are minced beef curry and chickpea curry...make your filling and then prep the toasties just before cooking....and left over filling can be saved in the fridge...curry puffs are a favourite of ours when watching festive movies!

bouicca21

If it's old style then cheese and pineapple on skewers stuck into half a grapefruit are surely de rigueur.

An idea that was bandied about in a recipe book for a buffet in the 60s was to slice a large loaf lengthwise, slightly flatten the slices, spread with a colourful filling and roll up then slice into pinwheels!

VfM4meplse

bouicca21 wrote: »

If it's old style then cheese and pineapple on skewers stuck into half a grapefruit are surely de rigueur.

An idea that was bandied about in a recipe book for a buffet in the 60s was to slice a large loaf lengthwise, slightly flatten the slices, spread with a colourful filling and roll up then slice into pinwheels!

Unlike cooked morsels, both are wasteful if left over (my only reservation).

If you want a guaranteed leftover with an 60s/70s vibe, just cover it in aspic

Islandmaid

I love a cheese and charcuterie board for big groups, lots of ‘accessories’ walnuts, pears, celery, olives, chutney, breads and crackers

jfdi

To add to all the brilliant suggestions above, you also need to consider the time of day and if it will be the main meal for most people, or if they have already (or will, later) have a full on 3 course meal!

caronc

A ham hock terrine is easy to do, relatively cheap to make and needs to be made in advance. I make mine by cooking two ham hocks until they are falling apart in enough water to cover them with some peppercorns and bayleaf to cover them. I usually cook mine overnight in the slowcooker. Once cool remove and finely chop the meat, strain the stock and reduce it until you have about 1 litre left. Allow the stock to cool but not set. Line a 2lb loaf tin with cling film leaving plenty of over lap, thinly slice a few gherkins and layer on the bottom. Mix the ham with a few chopped gherkins, a couple of tablespoons of parsley and a good grind of black pepper. Add the ham mix to the tin to give an even layer don't press down too much. Pour over enough of the stock to cover (you will have stock left) and fold over the clingfilm. Pop a folded tea towel on the top then weigh down with a couple of tins of baked beans or similiar. Chill overnight. Unmoulded it looks impressive and goes really well with pickles etc.

Lance_De_Boils

kippers wrote: »

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

My mum used to do this. With a great big dish of hot roasties on the side.

candygirl

Prinzessilein wrote: »

If it is a 'hot' buffet then our family favourite 'curry puffs' always goes down a storm...toasted sandwiches filled with curry.. most popular are minced beef curry and chickpea curry...make your filling and then prep the toasties just before cooking....and left over filling can be saved in the fridge...curry puffs are a favourite of ours when watching festive movies!

I love the chick pea ones too:p

YORKSHIRELASS

Thanks all, some great ideas.

I am doing this at my Mums house, a combined Christmas and birthday celebration and she really wants an old style buffet. Not enough space for everyone to sit at a table so some people will be balancing plates on knees which I hadnt really thought about.

I was thinking about cooking a large joint of meat, maybe beef or gammon, then bread rolls, chutneys, cheeses and salads as the main part of the meal with extras like sausage rolls, mini quiches etc to go with it.

I need to plan and make a list rather than randomly going around the supermarket putting things in my trolley!