We are taking part in a safari dinner on saturday - i.e.. starter at one house, main course at another, dessert at a third. There are 50 odd people at start and finish but we split into groups of 8 for the main course.We've done this lots of times before, ut this time we have landed with doing a main - which we have not done before.$o we need something that fits the following brief:-
We need to able to leave it for an hour or while we go for our starters It needs to be tasty, and preferably a bit impressive It needs to look good! NOt too ££££ cos we are a bit skint.
Sorry, may be too late but here are two posh, summery and utterly delicious stews that your guests are unlikely to have had before. Both can be done on the hob very slowly or in a slow cooker, and both are quite forgiving on timings provided you have cooked them for long enough.
Beef shin, chorizo, green olive and sherry (add a tin of pulped tomatoes, some bay and thyme if you have them, salt, pepper and smoked paprika - that is the essential ingredient and immediately tarts it up). I added some butter beans at the end from a tin to warm through. Took 9 hours in a slow cooker.
OR: Rick Stein's shoulder of lamb (more expensive) braised in rose with flageolets. This can also go in the oven. Takes about 4 hours on the hob.
Because of the beans you can get away with crusty bread on the side instead of veg which might be useful. Some plain steamed carrots would be nice with either though.