Food for 16...

TheDean

TheDean

TheDean

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So we're going away this weekend and I am after ideas for food for 16 people all arriving at different times on the Friday night.....

My initial thought was pulled pork done in two slow cookers.

I also though 'cook your own steak' would be a good idea.

I have Thursday night and Friday Morning to prep sides or whatever.

Looking for inspiration really.....
 
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Chilli con carne - not very imaginative but you can keep it ticking over in the slow cookers. (Edited to add - you could have a bunch of jacket potatoes ticking over in the oven or even do some mini jackets that people can help themselves to).

Curry can work if you can keep them warm - people can help themselves easily enough.

I think pulled pork is a good idea personally - I may be tempted to pull it before people arrive and then they can help themselves.

Home made coleslaw is a must with it though :)

Keeping it simple is the key I'd say. I tend to get stressed out when cooking for a lot of people as I don't often cook for more than 4-6 people and never give myself enough time. It also doesn't help that I always like to cook something new or done in a different way so have learnt to do a trial run beforehand.

Also I do tend to find with self service type meals you often need much more than you think - especially with rice.
 
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Well that's one vote for Pulled Pork. You're right, in that it can be slow cooked on the Thursday while I'm at work, 'pulled' when I get back at night, then transported on the Friday morning, and reheated at night.

I guess the biggest issue is keeping it moist, so I'd have to transport all the juices that come off the pork to add when reheating it I think.

I already have a mate insisting I make my coleslaw wether or not I make the pork ;)
 
I would go for a few pots of chilli, curry and maybe a Scouse too.

Jacket tatties in the oven on low to keep warm along with a big pot of rice and you are sorted.
 
TheDean said:
Well that's one vote for Pulled Pork. You're right, in that it can be slow cooked on the Thursday while I'm at work, 'pulled' when I get back at night, then transported on the Friday morning, and reheated at night.

I guess the biggest issue is keeping it moist, so I'd have to transport all the juices that come off the pork to add when reheating it I think.

I already have a mate insisting I make my coleslaw wether or not I make the pork ;)
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I'd time it so that you pull it not long before the first serving if that's possible - less hassle with transporting juices and nothing beats freshly pulled pork! When we have it the next day it is still great but never as good as when it's just been done!

I agree with the rice shelster mentioned but some people can be funny about rice that has been ticking over on the heat for a while so (as much as I hate the stuff) the uncle bens microwave stuff may be good to have as a backup.
 
I tend to agree - the pulled pork is going to be much nicer if it's freshly cooked rather than reheated.

I think the chilli (or stew or curry/etc) idea is a good one personally. You can keep it on a low heat and generally speaking the longer it is cooked for the nicer it ends up. In regards to rice I would simply keep it stored in the pan so it steams itself for a while/stays warm. If it's a bit cool on arrival it's not a huge deal as it wont' have dried out and the very hot sauce from the chilli/etc will warm it up. I wouldn't use uncle bens anything personally *gag*.
 
I would definitely go with a big pot type job so a good Chilli or a stew of some description it's much easier with people arriving at different times just leave the big pot blipping and some jackets in the oven.

Other temptations would be a pie as you could prepare the filling in advance and then just cook the pies themselves as people arrive.
 
We had a party Boxing Day and had 12 round I filled a large slow cooker with chilli and served in bowls with French stick. Like somebody said above chilli seems to taste awesome out of a slow cooker and doesn't destroy the taste IMO it tastes better.

Whenever I do this when we have people round I use old El Paso chilli mix which is always quite well hidden in supermarkets. Also use pasata instead of chopped tomatoes. :wink:
Another suggestion maybe a vegetable broth?
 
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Cook you own steak is the easiest. You can also make vast amounts of dauphinoise the night before, it can easily be reheated on the night in either the oven or the microwave.

Side salad. Job done.
 
I'd do chili.

In fact I did it for a group of 11 last week, for the same reason of making sure I could get it done and be reheated and still be frigging awesome.

It was in fact, AWESOME.
 
Whenever I've had to do large numbers fairly quickly I've found fajitas pretty simple. Lots of chopping but then it all basically goes into one pan. Either make it all and reheat for those who arrive later or leave raw chopped ingredients to cook a batch in <10 minutes. All the additions keep well if covered: sour cream, guacamole, salsa, salad etc. You can make large quantities of cheap spice mix by mixing equal parts ground cumin, chilli powder and paprika, with salt and pepper.
 
Robbie G said:
Either way it's gonna be a great swingers' party!
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Haha! Only if they're all wearing fairtrade cotton ;)

So bought the pork last night. I think I bought a little bit too much.....



The bigger bit will barely fit in the slow cooker, so I may have to chop some off

Tried and tested Pulled Pork recipes would be very much appreciated
 
There are a few pulled pork recipes in this forum already but a few basic pointers:

If in a slow cooker, remove the skin.

Put the rub on 24 hours before cooking and leave it in the fridge.

Don't add liquid to the slow cooker but do cut up a few onions and place the pork on a bed of those onions within the cooker.

Rub recipes are everywhere (must be at least 10 just in la cuisine) but I quite like a mix of: paprika, cumin, smoked paprika, brown sugar, salt, pepper, chillies, garlic powder, onion powder. About equal portions aside from the regular paprika (double the amount of that) and garlic powder/cumin (halve the amount of those).
 
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