Post by kickingfrog on Feb 17, 2011 14:58:27 GMT
Jan's Buffet
I cooked bacon&pork ribs,A piece of ham,beef&lamb and sliced them,couple of pasta dishes and rice dishes,Sea food platter,raw veg platter,plenty off dips,fruit platter,sausage rolls,pork piece,I did a few things of the support board,
MEAT BALLS
THIS AMOUNT SERVES 4
2 slices of GF bread 4oz minced beef 1 can sardines 1Tsp salt half Tsp celery 1Tsp paprika
pinch cayenne pepper pinch curry powder 4Tbsp chopped parsley 6 Tbsp oil 2 eggs beaten,
soften bread in water squeeze dry mix with minced beef and drained sardines the seasonings parsley and eggs form the mixture into balls and fry in hot oil till brown serve with dips of choice.
SARDINES ON TOAST
CUT INTO TRIANGLES OR FINGERS
2 cans sardines 2 Tbsp GF mayonnaise 2sprigs parsley 2 sprigs tarragon 2 sprigs dill 2oz butter 4 slices GF bread
Mash sardines and Tsp oil and mayo together mix till smooth finely chop herbs and mix into sardine mixture toast the bread spread the sardine mixture on top, IF you want this hot sprinkle with cheese and put under grill
SAVORY SCRAMBLED EGG FINGERS
SERVES 4
2 slices GF bread 3 Tbsp butter plus extra for spreading any GF relish 2 eggs beaten 2 egg yolks 4-6 Tbsp milk salt and pepper anchovy fillets cut into strips and paprika for garnish
Toast the bread spread with butter and the relish remove the crustand cut into fingers melt the rest of the butter in none stick pan stir in the eggs and egg yolks a little milk and salt and pepper heat gently stirring constantly until mixture begins to thicken remove from heat continue to stir till mixture becomes creamy let it cool then spread on to fingers and garnish withstrips of anchovy fillets and a sprinkling of paprika
BABY POTATOES WITH MINT& GARLIC
Boil potatoes in there skins till soft take from water melt butter in none stick pan add mint garlic and potatoes toss till potatoes completely covered remove from heat and let them cool put potatoes into serving dish let butter garlic and mint cool then add salt pepper 3 quarters Tsp mustard 3 quarters cup mayonnaise stir the mixture then stir into potatoes chill till ready to serve.
I also did stuffed peppers off support board, And some stuffed with rice and ham,I have some other things but will post them at another time or this will go on forever,The only time i gave them none GF bread was with the pea soup (Or pea wack as we call it) they had crispy bread with that in the evening to soak up the beer
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I cooked bacon&pork ribs,A piece of ham,beef&lamb and sliced them,couple of pasta dishes and rice dishes,Sea food platter,raw veg platter,plenty off dips,fruit platter,sausage rolls,pork piece,I did a few things of the support board,
MEAT BALLS
THIS AMOUNT SERVES 4
2 slices of GF bread 4oz minced beef 1 can sardines 1Tsp salt half Tsp celery 1Tsp paprika
pinch cayenne pepper pinch curry powder 4Tbsp chopped parsley 6 Tbsp oil 2 eggs beaten,
soften bread in water squeeze dry mix with minced beef and drained sardines the seasonings parsley and eggs form the mixture into balls and fry in hot oil till brown serve with dips of choice.
SARDINES ON TOAST
CUT INTO TRIANGLES OR FINGERS
2 cans sardines 2 Tbsp GF mayonnaise 2sprigs parsley 2 sprigs tarragon 2 sprigs dill 2oz butter 4 slices GF bread
Mash sardines and Tsp oil and mayo together mix till smooth finely chop herbs and mix into sardine mixture toast the bread spread the sardine mixture on top, IF you want this hot sprinkle with cheese and put under grill
SAVORY SCRAMBLED EGG FINGERS
SERVES 4
2 slices GF bread 3 Tbsp butter plus extra for spreading any GF relish 2 eggs beaten 2 egg yolks 4-6 Tbsp milk salt and pepper anchovy fillets cut into strips and paprika for garnish
Toast the bread spread with butter and the relish remove the crustand cut into fingers melt the rest of the butter in none stick pan stir in the eggs and egg yolks a little milk and salt and pepper heat gently stirring constantly until mixture begins to thicken remove from heat continue to stir till mixture becomes creamy let it cool then spread on to fingers and garnish withstrips of anchovy fillets and a sprinkling of paprika
BABY POTATOES WITH MINT& GARLIC
Boil potatoes in there skins till soft take from water melt butter in none stick pan add mint garlic and potatoes toss till potatoes completely covered remove from heat and let them cool put potatoes into serving dish let butter garlic and mint cool then add salt pepper 3 quarters Tsp mustard 3 quarters cup mayonnaise stir the mixture then stir into potatoes chill till ready to serve.
I also did stuffed peppers off support board, And some stuffed with rice and ham,I have some other things but will post them at another time or this will go on forever,The only time i gave them none GF bread was with the pea soup (Or pea wack as we call it) they had crispy bread with that in the evening to soak up the beer
***********