Menu planning for 60th birthday weekend - help needed

[hannahsaunt]

Essentially it's only the Sunday night for which I need some inspiration. All of dh's extended family will be here having been out for dinner the night before and having had a picnic in a country park for lunch (think Nigella). Dinner on the Sunday evening needs:

Not too much prep on the Sunday morning as I have to get them all up and out to church (4 extra adults and 2 extra children)

Preferably one pot style

Enough to feed at least 8 adults.

Did all my big stuff when they were all here all Christmas and New Year so slightly stumped at the moment. Only PILs have had my Jamie's slow roast shoulder of lamb but MIL described it as brown stew so feeling slightly damned by faint praise ...

Any ideas???

Roast chicken? Bit dull I know but if you did with all the trimmings?

A fish pie, made before and frozen so gout out to defrost on the sunday morning?

I was going to suggest lamb shanks or similar too but yes, faint praise indeed...

Not sure chicken would be big enough to feed that many but really want something much simpler than starting to do full on roast after a whole day out (and having done picnic which is quite faffy).

Pondering jambalaya? Could have everything pre-chopped in containers and toss in Delia style whilst feeding the children and putting them to bed.

Want something nice as I am very fond of MIL but it does need to be easy. Posh fish pie could be the way to go.

Nigella's Coq au Riesling served with dauphinoise potatoes? Both can be cooked in advance and reheated.

Or...hang on... there was some suggestions on another thread ...

beef in red wine

I have a fabulosa recipe from my mum, best made on Friday and left to mature. Takes about 20 mins prep then ages in oven so not too much work either.

or this Donnie Brasco slow roast pork is amazing - cook it all day, feeds loads but you could scale down or have pork rolls all week for lunch.....

Beef in red wine recipe would be fab; love the idea that it could be done on the Friday.

beef in red wine

2lbs braising steak
4oz butter
6oz onion
6oz streaky bacon
4 level tbspn plain flour
1 pt hot water
2 beef stock cubes
1 or 2 glasses red wine
salt and pepper
4oz mushrooms
bouquet garni

Cut beef into chunks and bacon into small strips. Peel and slice onion,, cut mushrooms. Dissolve stock cubes in the hot water. Melt butter in casserole dish on hob and brown onion and bacon. Remove then brown beef in batches not overcrowding pan. Return all beef to pan, sprinkle in flour and stir. Add beef stock, fried onions and bacon. Add wine, mushrooms and season. Bring to simmer. Layer of foil over the top then casserole lid on and cook in oven on Gas 1 and a half for 3 hours.

Once cool, store in fridge. Best matured for 24-48 hours.Bring to room temp then reheat in a medium oven for 1 - 2 hours.

Excuse the old stylie measurements!