Pre-Xmas Party Food & Beer Quantities?
Discussion
Planning a party for 40 friends and to cook chilli con carne/baguette/rice and supply beer.
Would appreciate estimates of quantities of chilli to cook per person and how much beer per person. Haven't ever cooked for so many so its going to be interesting.
Thanks for any recommendations or web addresses to look at.
Would appreciate estimates of quantities of chilli to cook per person and how much beer per person. Haven't ever cooked for so many so its going to be interesting.
Thanks for any recommendations or web addresses to look at.
Chilli is a pretty cheap meal, so you should be able to estimate for generous portions without huge expense. Then freeze any leftovers for dinners in 2013.
As for beers. I notice that Majestic Wines will do sale-or-return on unopened cases of beer, so if you wanted to serve a premium beer that might be cheaper than over-stocking from a supermarket. Otherwise just look for a Supermarket loss-leader on generic lager and again use up leftovers in 2013.
As for beers. I notice that Majestic Wines will do sale-or-return on unopened cases of beer, so if you wanted to serve a premium beer that might be cheaper than over-stocking from a supermarket. Otherwise just look for a Supermarket loss-leader on generic lager and again use up leftovers in 2013.
Follow the recipe from the back of one of those sachets for info, from memory 500g of mince, 1 chopped tomato tin and kidney beans is the going rate for 4 people so allow that + 10% or so. Obviously you can so spices and herbs to your own taste, maybe some batches spicy, some not. Rice is about 75grams per person, again add 10%. probably a baguette for 3.
Beer, well, I'd just ensure I had plenty, it'll always get drunk! What about getting a keg? Or a local brewery's ale?
ETA: If it were me, I'd do 4 different chilis, some with mince, some with beef chunks, and a spicy and mild version of each. So people can have some variant. I'd also provide slices fresh chilis for people to add if they wanted etc.
ETA2: Sorry, I do love chili! It will be hard to do all of the steps for 40 people, but its the best I've had: http://www.waitrose.com/content/waitrose/en/home/r...
Get some red wine, marmite, paprika, ketchup, Worcestershire sauce and star anise invloved to make a deep flavoured chili.
Beer, well, I'd just ensure I had plenty, it'll always get drunk! What about getting a keg? Or a local brewery's ale?
ETA: If it were me, I'd do 4 different chilis, some with mince, some with beef chunks, and a spicy and mild version of each. So people can have some variant. I'd also provide slices fresh chilis for people to add if they wanted etc.
ETA2: Sorry, I do love chili! It will be hard to do all of the steps for 40 people, but its the best I've had: http://www.waitrose.com/content/waitrose/en/home/r...
Get some red wine, marmite, paprika, ketchup, Worcestershire sauce and star anise invloved to make a deep flavoured chili.
Edited by illmonkey on Tuesday 4th December 09:11
Any veggies?
If not, I'd upscale my usual numbers e.g. for 2 people with leftovers/seconds it's 500g mince, 1 tin chopped toms, 1 tin beans, 1/2 onion, 2 carrots, 2 cloves garlic, paprika, chilli powder, cayenne, bit of ground cumin & coriander, Worcester sauce and ketchup. For 40, I'd allow 5kg of mince, 10 tins chopped toms, 5 tins kidney beans, 5 tins butter beans, prob a tube of tom purée, 5 onions, 10-15 carrots, 6 or so cloves of garlic and whatever combination of spices you prefer.
It also means you can always take 500g mince (3 people per 500g) away for any veggies and do a separate batch with Quorn.
Whatever recipe you follow, cook it the day/2 days before and then reheat what you need on the day. Less stress and more flavour.
If not, I'd upscale my usual numbers e.g. for 2 people with leftovers/seconds it's 500g mince, 1 tin chopped toms, 1 tin beans, 1/2 onion, 2 carrots, 2 cloves garlic, paprika, chilli powder, cayenne, bit of ground cumin & coriander, Worcester sauce and ketchup. For 40, I'd allow 5kg of mince, 10 tins chopped toms, 5 tins kidney beans, 5 tins butter beans, prob a tube of tom purée, 5 onions, 10-15 carrots, 6 or so cloves of garlic and whatever combination of spices you prefer.
It also means you can always take 500g mince (3 people per 500g) away for any veggies and do a separate batch with Quorn.
Whatever recipe you follow, cook it the day/2 days before and then reheat what you need on the day. Less stress and more flavour.
jep said:
Any veggies?
If not, I'd upscale my usual numbers e.g. for 2 people with leftovers/seconds it's 500g mince, 1 tin chopped toms, 1 tin beans, 1/2 onion, 2 carrots, 2 cloves garlic, paprika, chilli powder, cayenne, bit of ground cumin & coriander, Worcester sauce and ketchup. For 40, I'd allow 5kg of mince, 10 tins chopped toms, 5 tins kidney beans, 5 tins butter beans, prob a tube of tom purée, 5 onions, 10-15 carrots, 6 or so cloves of garlic and whatever combination of spices you prefer.
It also means you can always take 500g mince (3 people per 500g) away for any veggies and do a separate batch with Quorn.
Whatever recipe you follow, cook it the day/2 days before and then reheat what you need on the day. Less stress and more flavour.
We use 250grams of mince for the other half and I, obviously some tinned tomatoes and beans, and we usually have enough left over for my lunch the next day.If not, I'd upscale my usual numbers e.g. for 2 people with leftovers/seconds it's 500g mince, 1 tin chopped toms, 1 tin beans, 1/2 onion, 2 carrots, 2 cloves garlic, paprika, chilli powder, cayenne, bit of ground cumin & coriander, Worcester sauce and ketchup. For 40, I'd allow 5kg of mince, 10 tins chopped toms, 5 tins kidney beans, 5 tins butter beans, prob a tube of tom purée, 5 onions, 10-15 carrots, 6 or so cloves of garlic and whatever combination of spices you prefer.
It also means you can always take 500g mince (3 people per 500g) away for any veggies and do a separate batch with Quorn.
Whatever recipe you follow, cook it the day/2 days before and then reheat what you need on the day. Less stress and more flavour.
+1 on the pre-cook. I'd slow cook it too.
lepetitoeuf said:
If everyone's on a good day then they'll drink 10-15 pints each. So 400-600 pints, or 227-340 litres.
I'd recommend 6 full size kegs which might leave you a couple of pints to nurse the hangover with.
However, if it's not a Rugby club then just hit the supermarket offers and get a few multipacks
Yes because it'll be 40 rugby players on on a massive bender. I'd budget 5 pints per person and if people are that desperate to get sI'd recommend 6 full size kegs which might leave you a couple of pints to nurse the hangover with.
However, if it's not a Rugby club then just hit the supermarket offers and get a few multipacks
t faced they can bring their own.Gassing Station | Food, Drink & Restaurants | Top of Page | What's New | My Stuff