Cooking several curries for 22 people
Discussion
It's the old Dear's 60th bash next week and I'm hosting 22 close family and friends.
With the weather being utterly unreliable and with my love of cooking, I've decided to take it upon myself to cook the following instead of the usual barbecue or buffet:
CURRY NIGHT
Spiced, buttery, garlicy red lentils
Aubergine and roasted tomato masala
Gosht e-lazeez (lamb shoulder (diced) in a rich tomato-based gravy with coriander
King Prawn Makanwala (creamy and rich, rather than hot)
Rice
Selection of naans and flat breads from the local Turkish/Asian corner shop.
I plan to make the lamb curry on thursday night and let it 'mature' in the pot. Friday night I'll make the base for the king prawn dish and maybe the lentils. Saturday I'll do the rest.
I'm grinding my own spices and will use around 3kg of caramelised onions, celery and carrot for the bases.
The thing is, I want to enjoy the party and not be slaving over the hob and oven panicking about getting it all out.
Can those of you used to catering for large numbers give me some tips to ease the strain? I'm absolutely not ordering anything from a takeaway.
Rice will be cooked in two large rice cookers. I have two full sized ovens and a large hob. Just so you know.
Cheers.
With the weather being utterly unreliable and with my love of cooking, I've decided to take it upon myself to cook the following instead of the usual barbecue or buffet:
CURRY NIGHT
Spiced, buttery, garlicy red lentils
Aubergine and roasted tomato masala
Gosht e-lazeez (lamb shoulder (diced) in a rich tomato-based gravy with coriander
King Prawn Makanwala (creamy and rich, rather than hot)
Rice
Selection of naans and flat breads from the local Turkish/Asian corner shop.
I plan to make the lamb curry on thursday night and let it 'mature' in the pot. Friday night I'll make the base for the king prawn dish and maybe the lentils. Saturday I'll do the rest.
I'm grinding my own spices and will use around 3kg of caramelised onions, celery and carrot for the bases.
The thing is, I want to enjoy the party and not be slaving over the hob and oven panicking about getting it all out.
Can those of you used to catering for large numbers give me some tips to ease the strain? I'm absolutely not ordering anything from a takeaway.
Rice will be cooked in two large rice cookers. I have two full sized ovens and a large hob. Just so you know.
Cheers.
Can't most of it pretty much be made in advance and reheated? As you say, gives it chance to mature so added benefit.
The only issue is the prawn dish but then again, you can just get the sauce simmering and lob them in for ten mins before dishing up?
The breads can be brushed with ghee and heated in the oven.
Serve it all up in large casserole dishes or whatever and let people help themselves?
I'd imagine the prep would be the b
h but the actual execution of serving up should be fairly straight forward.
The only issue is the prawn dish but then again, you can just get the sauce simmering and lob them in for ten mins before dishing up?
The breads can be brushed with ghee and heated in the oven.
Serve it all up in large casserole dishes or whatever and let people help themselves?
I'd imagine the prep would be the b
h but the actual execution of serving up should be fairly straight forward.escargot said:
Can't most of it pretty much be made in advance and reheated? As you say, gives it chance to mature so added benefit.
The only issue is the prawn dish but then again, you can just get the sauce simmering and lob them in for ten mins before dishing up?
The breads can be brushed with ghee and heated in the oven.
Serve it all up in large casserole dishes or whatever and let people help themselves?
I'd imagine the prep would be the bh but the actual execution of serving up should be fairly straight forward.
I agree with all of the above, the other thing I would suggest is getting some form of warming plates for the curries and sides, perhaps some of those cheap slow cookers set to warm? - the rice can be self served from the rice cookers.The only issue is the prawn dish but then again, you can just get the sauce simmering and lob them in for ten mins before dishing up?
The breads can be brushed with ghee and heated in the oven.
Serve it all up in large casserole dishes or whatever and let people help themselves?
I'd imagine the prep would be the b
h but the actual execution of serving up should be fairly straight forward.My biggest worry would be setting up and protecting the serving station. 22 people will make an absolute mess sober or trashed.
Other than that, solid prep work, cook off the lamb as you plan. Make the massala for the prawn dish and stir fry the prawns shortly before service.
Sounds like a great menu BTW.
Thanks all. Good pointers and things to be aware of.
Whichever table cloth we use will no doubt be written off with curry stainage! Oh well, it'll be worth it.
Pics to follow next Saturday.
Oh, and I've added an egg bhuna in place of the aubergine dish.
Wouldn't want to sleep next to me after that lot!
Whichever table cloth we use will no doubt be written off with curry stainage! Oh well, it'll be worth it.
Pics to follow next Saturday.
Oh, and I've added an egg bhuna in place of the aubergine dish.
Wouldn't want to sleep next to me after that lot!
Well everyone- I'm fully prepped.
Base 'gravy' was made on Thursday.
Two lamb shoulders have produced wonderfully tender chunks which almost disintegrate in the mouth.
The sauce is ready to poach the 3kg of raw tiger prawns.
25 hard-boiled eggs are sitting in their bhuna bath.
The dhal has lots of garlic running through and is possibly the star of the show so far.
There has been an addition of a 'Naga Dhal' for the men - a seriously hot and almost volcanic concoction for those that gravitate towards vindaloo.
Three rice cookers primed and ready to steam and a selection of the best naans and Lebanese flat breads available.
Photos tomorrow.
Base 'gravy' was made on Thursday.
Two lamb shoulders have produced wonderfully tender chunks which almost disintegrate in the mouth.
The sauce is ready to poach the 3kg of raw tiger prawns.
25 hard-boiled eggs are sitting in their bhuna bath.
The dhal has lots of garlic running through and is possibly the star of the show so far.
There has been an addition of a 'Naga Dhal' for the men - a seriously hot and almost volcanic concoction for those that gravitate towards vindaloo.
Three rice cookers primed and ready to steam and a selection of the best naans and Lebanese flat breads available.
Photos tomorrow.
Pferdestarke said:
There has been an addition of a 'Naga Dhal' for the men - a seriously hot and almost volcanic concoction for those that gravitate towards vindaloo.
you should have added a couple of drips (or more, depends on how much there are into there curry) of this into the naga, as its a millions scovile.http://www.scorchio.co.uk/grim-reaper-doomsday-ext...
I have got some, but have not tried it, as i value my bowels lol. after adding plenty of flavour, i recon it would add quite a bit of heat. as we all know by now what the scoville rating means. (1 million drops of water to 1 drop of 'chilli extract' to equal out to no chilli for those who dont know)
Pferdestarke said:
Well everyone- I'm fully prepped.
Base 'gravy' was made on Thursday.
Two lamb shoulders have produced wonderfully tender chunks which almost disintegrate in the mouth.
The sauce is ready to poach the 3kg of raw tiger prawns.
25 hard-boiled eggs are sitting in their bhuna bath.
The dhal has lots of garlic running through and is possibly the star of the show so far.
There has been an addition of a 'Naga Dhal' for the men - a seriously hot and almost volcanic concoction for those that gravitate towards vindaloo.
Three rice cookers primed and ready to steam and a selection of the best naans and Lebanese flat breads available.
Photos tomorrow.
What time do you want me round?Base 'gravy' was made on Thursday.
Two lamb shoulders have produced wonderfully tender chunks which almost disintegrate in the mouth.
The sauce is ready to poach the 3kg of raw tiger prawns.
25 hard-boiled eggs are sitting in their bhuna bath.
The dhal has lots of garlic running through and is possibly the star of the show so far.
There has been an addition of a 'Naga Dhal' for the men - a seriously hot and almost volcanic concoction for those that gravitate towards vindaloo.
Three rice cookers primed and ready to steam and a selection of the best naans and Lebanese flat breads available.
Photos tomorrow.
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