Chicken bald back

[Ygerna]

Try to keep this short.

We moved here 6 years ago, we have no family here at all, and only 'know' people to have a quick chat with. A few of them are really lovely and we are thinking of asking some of them over, either in twos or as a smallish group. But, I am not entirely sure how to organise it, or perhaps more importantly what to serve. Should I do a sit down, traditional 3 course meal for a couple of people, and if so what type of recipes? or, should I do a more casual, casserole on your knees, larger group of people. We are hoping to build lasting friendships.

 

So, any ideas on what to cook for either type of evening will be very much appreciated please.

[emchook]

Had the weather been nicer I would have suggested a bbq ...

 

Why not suggest that everyone bring a dish ?? Thats always a talking point ! And you can be the host/hostess with the mostest

[Space Chick]

If you are looking to make friendships, I would suggest a hot buffet, and people can have it as and when they want, along with a few drinks.

 

Maybe something like Chilli and Rice, Lasagne, some quiches (show off your eggs ), potato wedges etc.

[craftyhunnypie]

I was just going to suggest the same. Hot buffet, down to earth comfort food. Stew, chilli, curry, rice, pasta bake / lasagne. Hot pudding like sticky toffee & custard or a homemade rice pudding will go down well. Oh & mulled wine, hot toddys & coffees with tia maria / baileys in.

 

Emma.x

[kerryegg]

Nothing to add except I recommend the lemon tart for pudding. hope it goes well.

[majorbloodnock]

Personally, I'd work backwards from your end goal. I tend to feel something informal for a small group is a less pressured and more relaxed introduction as inviting just one couple over will tend to put them on their best behaviour.

 

If the small group is small enough to sit around your dining room table, then by all means do a sit-down do, but any more than that will be far easier to cater for with a buffet. Not only will it mean they can eat what they want when they want by serving themselves, it also means your timing doesn't have to be perfect - staggering the dishes can even appear more organised.

 

I'd also just do one main dish that requires any real effort, one other that can sit and cook away without any attention and a few side dishes chosen for high effect to effort ratio. Plan for minimum effort on your part, since the goal is for your visitors to get to know you, not your cooking, and they'll be unable to do that if you're in the kitchen all the time.

 

As for an example, here's one of the buffets I've done for our (fairly) regular Christmas Eve shindig.

 

Start off with some chicken liver pate (made a few days beforehand) with fresh granary bread (thank you, bread maker) or a pot of mushrooms cooked in a garlic, olive oil and white wine (quick as anything to actually get ready, then difficult to overcook).

 

Main course dishes being a Tourtiere (spiced veal and pork pie with shortcrust pastry below and puff pastry on top. Filling can be cooked the day before, so far less effort than it seems) and a rich beef and pickled walnut casserole (which can simmer away until needed). Served with steamed waxy potatoes (steaming means you don't have to waste time draining and you've got the hot water all ready for whatever you might need to cook next) with butter and chives, a green salad and whatever assortment of vegetables you've got in your larder.

 

Finish with something like a meringue or cheesecake, since both can be cooked ahead of time. Cheese and bread for those who're not really pudding people.

 

Hope that helps

[C&T]

I'd also just do one main dish that requires any real effort, one other that can sit and cook away without any attention and a few side dishes chosen for high effect to effort ratio. Plan for minimum effort on your part, since the goal is for your visitors to get to know you, not your cooking, and they'll be unable to do that if you're in the kitchen all the time.

 

 

I would echo that.

 

Whatever you decide, make sure you are not going to end up in the kitchen all evening, and therefore never actually get to talk to your guests!

 

A full 3 course sounds great - but something simpler and quirkier might be more fun (especially for you) and less formal. Maybe even a themed evening - I don't mean fancy dress or anything - but maybe go for a Indian Curry night or something? Planned correctly, all you will have to do is reheat and cook rice!

[emchook]

majorbloodnock !! Can I come to your house for dinner ??? That sounds DELISH !!

[Ygerna]

thank you all. I think it will be the hot buffet thing then, I actually have a hostess trolley which has been used about three times since we were gifted it

 

Someone mentioned a beef and pickled walnut casserole, I dont suppose I could bother you for the recipe could I? I have some pickled walnuts from ketchup making that didnt happen so a recipe to use them would be great

[majorbloodnock]

Venison or beef with port, guinness and pickled walnuts. Plaudits to Delia where appropriate.

 

Weights and measures for serving 12.

 

6lb of venison or beef, cut into 1 inch squares

2 pints Guinness

10 fl oz port

2 bayleaves

4 sprigs thyme

8 oz chopped onions

2 cloves garlic, crushed

2 x 14oz jars pickled walnuts

3 tablespoons butter

3 tablespoons olive oil

2 level tablespoons flour

snp (black pepper for preference)

 

Night before, chuck meat in a large bowl with bayleaves and thyme. Pour Guinness and port over it, then weight it down with a plate to keep the meat in the marinade. Leave in a cool place. Next day, stir well.

 

When you're ready to cook the meat, preheat the oven to 140 degC. Chuck half the butter and oil into a flameproof casserole and heat gently. Drain meat, reserving liquid and herbs, then dry a few pieces at a time (kitchen towel will do fine), then turn heat up high and brown meat in small batches. As each is browned, remove and move onto the next batch.

 

Next, add the rest of the butter and oil, then chuck in the onions and garlic to brown a bit for about 10 minutes. Meanwhile, drain the walnuts and cut into quarters. Return the meat to the casserole, stir in the flour to soak up the juices and then pour in the marinade with herbs. Add the walnut quarters and season. Once it starts simmering, transfer to the oven and cook for about 3 hours. The meat will then be really nice and tender.

[Ygerna]

Thank you very much Major Sounds perfect for our social do

[Sheilaz]

Just wanted to thank you for the recipe Major, I liked the look of it when you posted.

I have venison from the farmers market in the freezer, & have just ordered the ingredients to go with it, so I can cook it this week.

Thanks to Egluntine for making the recipe easy to find. I'll report back next week, it sounds such a good winter meal.

 

Yrgena, how did you get along, hope the evening went OK?

[majorbloodnock]

Just wanted to thank you for the recipe Major, I liked the look of it when you posted.

 

My pleasure, Teabag. However, it's a straight crib from Delia, so my posting it was the easy bit .

 

Hope you enjoy it.

[fraser]

Majourbloodnock

 

Main course dishes being a Tourtiere (spiced veal and pork pie with shortcrust pastry below and puff pastry on top.

 

Love the sound of this! Good Rose Veal can be quite hard to get regularly, I get mine from a little farm on the West Coast of Scotland. Really tasty and I can be double sure it has been reared ethically.

http://www.scottish-roseveal.com

 

I was lucky enough to meet the farmer, he was one of the speakers at the BBC Good Food show, very nice guy the farm is run by him and his wife on a little island called Bute.

[majorbloodnock]

Majourbloodnock

 

Main course dishes being a Tourtiere (spiced veal and pork pie with shortcrust pastry below and puff pastry on top.

 

Love the sound of this! Good Rose Veal can be quite hard to get regularly, I get mine from a little farm on the West Coast of Scotland. Really tasty and I can be double sure it has been reared ethically.

http://www.scottish-roseveal.com

 

I was lucky enough to meet the farmer, he was one of the speakers at the BBC Good Food show, very nice guy the farm is run by him and his wife on a little island called Bute.

 

Couldn't agree more. My last tourtiere used veal from the friend we have about a mile up the road from us. Basically, the calf was organically raised (almost exclusively on pasture) and would have become beef in the fullness of time, but developed an eye infection which was prohibitively expensive to treat. Mistreated it certainly was not.

 

Like you, I won't eat veal if it's ethical credentials are in doubt. Apart from moral considerations, I also happen to feel the taste suffers when an animal is mistreated. It does mean, though, that much as I like veal, I only end up eating it if I've made it myself, since that's the only way I can have confidence in the sources. I end up in much the same situation with goose liver pate too, since I refuse to have anything to do with real pate de foie gras.

[rosie]

Does anyone know where I can buy jars of pickled walnuts from? I need to prepare an evening dinner for 11 people and thought that this recipe looked ideal.

[Sheilaz]

Does anyone know where I can buy jars of pickled walnuts from? I need to prepare an evening dinner for 11 people and thought that this recipe looked ideal.

Mine came with an Ocado order, I haven't looked elsewhere.

[Olly]

Waitrose sell them - or a traditional 'deli' would, I should think.