By Impi

Re: Need ideas
07 Oct 2008 12:27

Hello all, I know I am well in advance asking this but.... next March we are having a big party at our local restaurant/wedding venue/hotel to celebrate both our 60th birthdays and our 30th wedding anniversary, I have talked with the venue about food and I would like a hot buffet. At the moment I am thinking Boeuf Bourguignon, Lamb Tagine and a Veggie dish all served with fresh veg and then some really nice desserts. Problem is the veggie option, the Chef has suggested a vegetable curry or casserole but I was hoping for something a bit more 'classy' anyone got any ideas???

Replies

By Grimbal

Re: Need ideas
07 Oct 2008 12:34

Hi Impi,
You could always do a veggie tagine to sit alongside the lamb version perhaps, that way the cous cous / veggies you would be serving with one would be appropriate for the other.
Failing that, it's a bit cliche, but quiche or maybe a tart type thing would be easy to make to cater for larger numbers

Liz

By Jameseybaby!!!

Re: Need ideas
07 Oct 2008 13:06

I shal ponder this Impi, but wanted to say, i don't think you are thinking too far ahead at all! You want it to be perfect, thats all.

XXXXX

By The Dinner Service

Re: Need ideas
07 Oct 2008 13:33

How about something like
Wild Mushrooms in Cream & Madeira Sauce
Serves 3
3 shallots sliced
Squeeze of lemon
250ml boiling water
25g dried porcini slices
225g mixed mushrooms - field mushrooms, Oyster, enoki etc.
225g chestnut mushrooms
1tbsp walnut oil
25g butter
1 clove garlic, peeled and chopped
2 sprigs fresh oregano, chopped
2 drops Tabasco
2 tbsp Madeira/Cognac
1 tsp flour and 1tsp softened butter
70ml double cream
1 tspn Dijon mustard
seasoning

Pour the boiling water over the porcini mushrooms and leave to infuse for at least 30 minutes. Lift the slices of porcini out of the bowl and squeeze out the liquor so as not to waste any the juices. Put the liquor on one side. Roughly chop the porcini in bite-size pieces, chop the flat field mushrooms into long strips and the chestnut mushrooms into chunks. Heat the oil and butter, add the shallots, cook gently for 2-3 mins then add the porcini and cook gently for 3 minutes. Add the other mushrooms and cook over a medium heat for 5 minutes. Add the garlic, oregano, Tabasco and the reserved mushroom juice. Cook for another minute before adding the Madeira, then reduce to about half. Season, add mustard, lemon + taste. Mix the softened butter and flour together and stir into the mushroom mixture. Stir in the cream and gently warm through. Cook for a minute, or until the sauce has thickened slightly.

By lentilsoup

Re: Need ideas
07 Oct 2008 13:40

Hi Impi
Delia's vegetarian Moussaka with puy and green lentils is delicious. It always goes down well when I have made it.
Love
Lentil
x

By Impi

Re: Need ideas
07 Oct 2008 13:48

Some great ideas I am making a folder with recipes in and will take them down with me when I go and see them again.
Keep them coming please.

By susie

Re: Need ideas
07 Oct 2008 14:28

Hi Impi.
As a veggie myself I implore you not to opt for quiche or lasagne. I like lentilsoup's idea of Delias Mousakka. Mushroom strogonoff is also nice and tasty, and a great favourite in our house is spanakopita pie (cheese and spinach in filo pastry) would also be enjoyed by meat. eaters.
Love SueXX

By Impi

Re: Need ideas
07 Oct 2008 14:53

Thanks susie, as the meat dishes will be quite substantial I am looking for something similar for the veggie option, So the mushroom one from TDS and the idea of the veggie moussaka are more in keeping with my idea. All I could think of was a creamy leek and veg pie which my daughter loves (she is the veggie in our house) : )

By Cravanny

Re: Need ideas
07 Oct 2008 15:44

I have a recipe for baked/filled aubergines with lentils and a curry flavour. I will put it on my recipe for you today, so should be there tomorrow if not sooner, easy and delicious we often have it with barbecued meat or on it own.

By Russ

Re: Need ideas
07 Oct 2008 17:29

Hi Impi - I've been looking out for you online since I made your Somerset Apple Cake. In the ingredients you have 125 gm or 8 oz butter. I used 225 - the equivalent of 8 oz and it was delicious. Should I have used the smaller amount? .... and made it less fattening!!

By Russ

Re: Need ideas
07 Oct 2008 17:30

good luck with the celebrations!

By Impi

Re: Need ideas
07 Oct 2008 17:47

Hi Russ, oops that must be a typo as it is 225gm, hope you liked the cake it is a real favourite in my family especially now I have so many apples I don't know what to do with them. : )

By Saffy.

Re: Need ideas
07 Oct 2008 19:34

How about a mushroom and roasted pepper stroganoff or individual spinach and ricotta canneloni?
I often order a veggie option when I go out for a meal.

XX

By Impi

Re: Need ideas
08 Oct 2008 09:14

Thank you all for your ideas, have logged them away, I am off to talk to the venue today so will have some good ideas to chat to the chef about.
Knew i could rely on you all : )

By gerry

Re: Need ideas
08 Oct 2008 12:36

Impi, I have a "Pretty veg in glass" in my profile. It looks and tastes nice. Maybe you could use classy veg in it.