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OK - I have a dinner party for 36 people next thursday night - what to cook please??

60 replies

lisalisa · 18/07/2008 11:44

By way of explanation before anyone thinks I am cuckoo - !!!!

It's for the yr 6 parents of my daughter's school. The yr 6 is very special as the school is new and it is the first yr 6 to graduate - many of the parents helped build the school - physically - and lots of fathers were still decorating the classrooms days before the children started reception!!! When they began school - 4 yrs old and in bunches and big smiles weilding paintbrushes us mums were at the door sobbing and feeling so proud simulateneously. Most of the mums were pregannt with these graduates together and remember when eachother's chldrne first walk/spoke/vomited on them. So it is hugely emotional.

The ofifical graduation is next tuesday but as some childrne are going on to different high schools dh and I thought it would be lovely to do a farewell dinner party for all at which the headmistrees is guest of honour ( as a surprise to her).

But....... i need a menu! No pork, bacon or shellfish please as we are jewish and the parents attending largely are too. Also no dishes that combine milk and meat for hte same reason ( althhough I can do a pretty good job of converting them to milk free) . Any recipes where I can do a lot of prep the night before ( or nights before and freeze in advance ) would be especially good please.

Oh and I plan on 3 courses and will probaly have lots of people offering to bring things too.

Thanks!

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lisalisa · 22/07/2008 14:32

Ok here's the fiaanal menu as a thank you to all those who helped!!

Starters - vol au vent with mushroom stir fry and on bed of rocket with crispy onions in it and drizzled with balsamic an dolive oil dressing. any improvments say quick as tesco order is going in for raw ingredients!

Main - beef bourginone - or however you spell it with duaphinnoise potatoes and small parcels of green beans and carrot batons ( tied with chives) - drizzled with beef gravy. chicken option for those who want it.

Desret - bannoffee pie and pineapple with mint and sugar glaze.

Tea/coffee and mints

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suzywong · 22/07/2008 14:47

that sounds really nice

my tip is to count out the beans, say 6 per portion
make far more dauphinoise than your recipe suggests as people always ask for more
and put some dry breadcrumbs in the bottom of the vol au vent cases as there will be juice from the mushrooms and it will make the cases go soggy

(and for those newbies who may think I 'm being bossy I am a chef for a catering firm and these are tips of the trade that make catering for big events work in as much as every guest gets the same standard of meal)

very nice menu, hope it goes well

MamaG · 22/07/2008 14:50

Bossy Suzy, you? Never

slim22 · 22/07/2008 18:26

bon appetit!

lisalisa · 23/07/2008 00:19

Thanks everyone and for your tips suzywohng - will def make more duaph pottoes!

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prettybird · 25/07/2008 18:06

How did it go?

Collision · 25/07/2008 18:13

??

lisalisa · 27/07/2008 21:03

Can I be honest? Very honest? Not great!!!

the starter, whilst taking me ages to prepare - rocket with balsamic drssing and friend onions ( sorry I mean fried - my delete button is not working for some reasons so couldnt delete the "n") and vol au vent wiht mushrom filling - just looked and tasted like a cold shop bought vol au vent with hardly any effort in it.

The beef i cooked for hours to tenderise it but it was still abit chewy and the duahp potatoes weren't great.

However - the banoffee pie whilst takine me ages to cook each different stages was a direct hit.

It was also a bit intensive in thne kitchen so that i didn't get much time to socialise at all really.

So - a nicve thing to do but would'nt rush to do it again!!!a oid

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prettybird · 28/07/2008 13:28

It was always going to be a bit intensive for those sort of numbers. it sounds like you did a fantastic job given that you are not a professional caterer.

Did the people there enjoy it? I'm sure they did, espcially with you finishing on a "high".

If no-one said it on the night: Congratulations and give yourself a pat on the back for orgnaising it

lisalisa · 29/07/2008 01:15

thanks pretty bird - they were all really grateful andeveryone enjoyed it - and thanks for the pat on tghe back - that i ddin't get.

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