[suki c]

I'm having a big - 30-40 people - birthday party for my husband a week on Sunday and need some ideas for food that I can prepare in advance so I don't have a last minute panic and can enjoy the party too

We're not having it at home but in a holiday let that we manage in the nearby village. It has a huge, empty fridge freezer so I'm looking for food that I can make ahead and freeze.

We're also planning to have the barbeque going on the day.

I've thought of pizzas and quiches for the vegetarians but I could do with ideas for 'nibbles' that can be frozen as they are generally fiddly and time-consuming to assemble.

Also, how far in advance can I make perishables such as rice and pasta salad, coleslaw, hummus etc. bearing in mind that it's in the mid 30s here already and I don't want to give anyone food poisoning?

Also - any advice on quantities would be great as I've never catered for this amount of people before

[Specktater]

Party whirls
----------------
Make a white bread dough and roll out flat.
Cover with filling (tomato salsa, creamy mushroom and chicken, tikka... you can be creative!)
Roll into swiss roll and slice (add cheese topping if you fancy)
Freeze discs
When the defrost the fill proof and can be baked.

Mini Thai fish bites
------------------------
Follow your fav recipe for thai fish cakes then pipe into bitesize pieces on baking sheet lined with greeseproof.
Can be cooked from frozen.

Mini chicken / beef pies - freeze them pastry uncooked filling cooked, can cooked from frozen.

Quiches can be frozen once cooked and reheated once defrosted.

I suspect you could freeze mixed up cream cheese and smoked salmon, pipe into cracker size discs before freezing then drop onto crackers to defrost, but I've never tried it so a trial run would be in order (I'd be wary of soggy crackers!).

[suki c]

Thanks for your suggestions Specktater - good idea re the cream cheese & salmon mix, I may give that a try I did try freezing hummus once and that turned out pretty OK so I may do that again.

I remember in the UK buying Primula cheese spread in different flavours that came in giant 'toothpaste tubes' and could be piped straight on to crackers - there's nothing like that here.

[mirabelle]

VEGGIE IDEAS - samosas can be frozen/ spring rolls and are picky bits. Or cheese and pineapple hehehe

[Teddybleads]

For dessert, profiteroles can be done in advance and then frozen. Looks good on a spread and always a crowd pleaser.

[suki c]

Quote:

Originally Posted by mirabelle

VEGGIE IDEAS - samosas can be frozen/ spring rolls and are picky bits. Or cheese and pineapple hehehe

Quote:

Originally Posted by Teddybleads

For dessert, profiteroles can be done in advance and then frozen. Looks good on a spread and always a crowd pleaser.

Thank you both - I was thinking possibly samosas & spring rolls but surely you can't freeze pineapple? I'd give it a go if you think it's possible - anything to save time!

I'm not that good at puddings but profiteroles would be a good idea - could they be frozen with the chocolate topping on?

(people in the UK don't know how lucky they are having Iceland for times like this!)

[c4rv]

For the stuff you are making on the day, if its really hot and its not refrigerated then you don't really want it standing around for more then 2 hours.

Quantities wise, if you split starter to main to desert 25%/50%/25% that would be good split. As for quantity, it really depends on what you make. My mrs runs a catering business and I would go by weight and roughly 500g or 1lb per adult person and 1/2 that for kids that would be a quantity. If you have a menu then I am sure we could give a rough idea of how much per item.

[Teddybleads]

I'm not that good at puddings but profiteroles would be a good idea - could they be frozen with the chocolate topping on?

I wouldn't recommend it but it will keep in the firdge for a week or so.

[mirabelle]

Quote:

Originally Posted by suki c

Thank you both - I was thinking possibly samosas & spring rolls but surely you can't freeze pineapple? I'd give it a go if you think it's possible - anything to save time!

I'm not that good at puddings but profiteroles would be a good idea - could they be frozen with the chocolate topping on?

(people in the UK don't know how lucky they are having Iceland for times like this!)

Not sure I would freeze pineapple, but I really don't know.

Lemon tart you can freeze and warmt hrough before serving. Pavlova you can make days in advance put in a tin it will keep its crunchif airtight. jUST DON'T add the cream until the day

[jojo01]

Quote:

Originally Posted by suki c

Thank you both - I was thinking possibly samosas & spring rolls but surely you can't freeze pineapple? I'd give it a go if you think it's possible - anything to save time!

I'm not that good at puddings but profiteroles would be a good idea - could they be frozen with the chocolate topping on?

(people in the UK don't know how lucky they are having Iceland for times like this!)

There's an Iceland where you are too!
http://overseas.es/

[diary_room]

I'm a big fan of goujons - fish or chicken. Whack em in the oven, onto a plate, done.

[suki c]

Quote:

Originally Posted by jojo01

There's an Iceland where you are too!
http://overseas.es/

Thanks - but our nearest store is a five hour round trip & I reckon most things will be well defrosted by then

[HollyC]

You could make a herb cheese pate.
225g strong cheddar, finely grated
1 small onion finely chopped
150ml single cream
4 tbsp sherry
1 tsp dried mixed herbs
25g butter
salt & pepper

Put all the ingredients in a bowl over a pan of simmering water (make sure the bowl doesn't touch the water).

Once it has all melted, mix it properly and then put it into small pots or ramekins.

Once it has cooled, put it in the fridge for 12 hours before serving. Or cover the pots with cling film and put them in the freezer (let them defrost in the fridge overnight before you want to use them)

People can then help themselves and spread it on crackers or bread. It's really yummy, and you could make it a week before you need it and no preparation on the day!

[suki c]

Quote:

Originally Posted by HollyC

You could make a herb cheese pate.
225g strong cheddar, finely grated
1 small onion finely chopped
150ml single cream
4 tbsp sherry
1 tsp dried mixed herbs
25g butter
salt & pepper

Put all the ingredients in a bowl over a pan of simmering water (make sure the bowl doesn't touch the water).

Once it has all melted, mix it properly and then put it into small pots or ramekins.

Once it has cooled, put it in the fridge for 12 hours before serving. Or cover the pots with cling film and put them in the freezer (let them defrost in the fridge overnight before you want to use them)

People can then help themselves and spread it on crackers or bread. It's really yummy, and you could make it a week before you need it and no preparation on the day!

Mmmmm - just seen this! I'm off to do a big shop today - getting as much in as I can. This looks great - worth trying

[MissMJackson]

Veggie kebabs!

Pepper
Mushrooms
Onion

Whack 'em on a stick and heat at the last minnute x

[seriousman]

make some tapas - loads of choices and good finger food. Shout if you want some ideas.

[suki c]

Quote:

Originally Posted by seriousman

make some tapas - loads of choices and good finger food. Shout if you want some ideas.

Well, living in Spain I like lots of tapas - trouble is, most of them need to be prepared fresh and I'm trying to avoid stress on the day by looking at things I can prepare well in advance and possibly freeze

I'd love some of your tapas ideas though

[seriousman]

do I feel a dope or what! Should have noticed the address and that you live in Spain. Apologies. Doh!
Ideas - I'll put something together for you OK

[suki c]

Quote:

Originally Posted by seriousman

do I feel a dope or what! Should have noticed the address and that you live in Spain. Apologies. Doh!
Ideas - I'll put something together for you OK

Ha-ha - no problem Would like some fresh tapas ideas if you have them. Today I had a tapa of roasted red peppers with onion and flaked mackerel - very nice it was too

[seriousman]

and are you a Spanish lady, Suki? Hola...

[suki c]

Quote:

Originally Posted by seriousman

and are you a Spanish lady, Suki? Hola...

No - born in London, lived in Nottingham - moved here 10 years ago

[seriousman]

OK, I lived in gib for 2 years some years ago and moved to France 8 years ago.
I guess the party is over and hope it was very successful; ideas for the future. As always, majority of prep beforehand and minimal on the occasion. Trying to bear in mind easily accessible and seasonal food for you down there
cook potatoes in the jackets, slice in half, scoop insides out and mash with sour cream and a little buter, return to shells and add some cheese and a sprinkle of cayenne pepper. Grill for 5 mins.
mushrooms marinated in red wine - pre-cook with good bacon and small onions, add wine, reduce. Keep in fridge until eating time.
twist in stuffed tomatoes, instead of rice 'n stuff, fill with cous cous chick peas and yellow raisins that have been cooked in chicken stock and a little ras el hanout(moroccan spice mix - recipe available)
finger pizza
3 fish terrine in aspic, use salmon in the middle for colour
gambas pil pil
pre-cook mussels, beat garlic butter and finely chopped parsley together, bit on each mussel, pop into hot oven for 5 minutes before eating.
I could go on (and on and on!)

[suki c]

Quote:

Originally Posted by seriousman

OK, I lived in gib for 2 years some years ago and moved to France 8 years ago.
I guess the party is over and hope it was very successful; ideas for the future. As always, majority of prep beforehand and minimal on the occasion. Trying to bear in mind easily accessible and seasonal food for you down there
cook potatoes in the jackets, slice in half, scoop insides out and mash with sour cream and a little buter, return to shells and add some cheese and a sprinkle of cayenne pepper. Grill for 5 mins.
mushrooms marinated in red wine - pre-cook with good bacon and small onions, add wine, reduce. Keep in fridge until eating time.
twist in stuffed tomatoes, instead of rice 'n stuff, fill with cous cous chick peas and yellow raisins that have been cooked in chicken stock and a little ras el hanout(moroccan spice mix - recipe available)
finger pizza
3 fish terrine in aspic, use salmon in the middle for colour
gambas pil pil
pre-cook mussels, beat garlic butter and finely chopped parsley together, bit on each mussel, pop into hot oven for 5 minutes before eating.
I could go on (and on and on!)

No,the party's not until this Sunday coming - so plenty of panic time left!

You have some nice ideas which I'll take on board for another occasion but I have my menu pretty much sorted now

Mains

Homemade beefburgers
Lincolnshire sausages
Spanish sausages
Sticky chicken wings
Spicy pork & apple koftas
Falafels
Pizzas - for emergency back-up!

Salads & dips

Rice salad
Potato salad
Tuna pasta salad
Tomato, onion & basil salad
Hummus
Tzatziki
Onion dip

Crisps, nuts, breadsticks, popcorn, olives crusty baguettes

Desserts

Well, I'm not big on those but a friend is making a birthday cake and other friends are bringing a trifle and coconut macaroons - I'm hoping the booze will have kicked in by then so no-one will notice

On the subject of booze - how many bottles of Cava do I need for 40 for a toast to the birthday boy?

[fickrick]

I am sure there are lots of tapas you can prepare in advance (partly at least)
You could have plates of serrano ham and chorizo, olives, bread, marinated anchovies, salads, tortilla, manchego cheese. You can then concentrate on a few hot ones chorizo, chicken wings

[suki c]

Well - the party was a great success and everyone enjoyed the food. 36 people came in the end, lots brought dishes of food and a friend made my OH a lovely birthday cake decorated with little F1 racing cars

The dish I was most complimented on was my 'hot 'n kicking, finger licking chicken' made to my own secret recipe

(but basically marinated and cooked in a mixture of coca-cola, ketchup, soy sauce, crushed chillies, garlic powder, 5 spice powder and then cooked very slowly till the sauce turns sticky, with a little brown sugar sprinkled over near the end - yummmmm!)