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Food help for Sat night

Discussion in 'La Cuisine' started by Moobert, 11 Nov 2016.

  1. Moobert

    Wise Guy

    Joined: 8 Nov 2005

    Posts: 1,421

    Location: N.I

    Hi Guys,

    I am going to be making some food for around 8-10 people for this Saturday night, nothing too fancy just food that could be munched and nibbled at all night.

    I was thinking along the lines of the below as I will only have a slow cooker and airfryer to use on the day

    Pulled pork – I will use my own bbq sauce I have made to mix through and extra to serve, served with brioche buns and homemade coleslaw
    Sweet potato fries
    Chicken bites/dippers – not sure how these will turn out in the airfryer, hopefully be ok as I have normally shallow fried when I have made before
    Tortilla chips with homemade salsa for either dipping or adding pork, cheese and jalapenos for nachos

    I would appreciate any advice with recipes to make these extra tasty, I have never made either salsa or coleslaw before so would be great to hear how easy some of you guys make it

    Cheers
     
  2. pepp77

    Mobster

    Joined: 13 Oct 2008

    Posts: 4,203

    Location: SE London Born and Bred

    Chicken dipper/goujons etc do really well in an air fryer.
     
  3. Moobert

    Wise Guy

    Joined: 8 Nov 2005

    Posts: 1,421

    Location: N.I

    I will be making my own with chicken breast and coating, so hopefully they will turn out fine
     
  4. httk

    Hitman

    Joined: 18 Apr 2011

    Posts: 576

    All I would say, is don't stretch it too far or stress yourself out, sure you want the food to be nice and your friends to be impressed, but also, you wanna be able to socialise with them rather than spend all your time doing things. Sounds like you will be doing most of the work beforehand, so that's very sensible, but just don't overdo it. Buying one more thing rather than making it yourself, for example, like salsa, just means that you have one less thing to worry about (particularly if you just buy some spares of things and put them in the cupboard as backup plan).
     
  5. Illgresi

    Wise Guy

    Joined: 18 Feb 2013

    Posts: 1,124

    Location: Perth

    Have you got the pork shoulder already? If so, make up a dry rub and apply it now, wrap in film, stick on a tray, and let sit in fridge overnight:

    Dry Rub

    3 parts Paprika
    1 part Cumin
    1 part Dark Muscovado Sugar
    1 part Salt

    Whack it out first thing in the morning, and cook in the oven on around 120 °C (depending on what time the guests will be there).

    Salsa

    8 Plum tomatoes diced
    1 red onion finely diced
    1 large clove garlic minced
    4 tbsp pan roasted sweetcorn (cooled)
    zest and juice of a lime
    2 tbsp red wine vinegar
    2 tbsp finely chopped coriander leaves

    Nacho cheese sauce

    First make white sauce, then mix with equal parts grated red cheese (like red leicester).

    White Sauce

    62.5 g butter
    62.5 g flour
    few slices of white onion
    500 mL Whole milk
    500 g Sour cream

    Sautee onion in butter then make roux. Add milk and sour cream whisking to ensure no lumps. Strain, season, and grate in cheese whilst still hot. Finish with a tbsp of paprika.
     
  6. FrenchTart

    Man of Honour

    Joined: 16 May 2005

    Posts: 31,304

    Location: Manchester

  7. Moobert

    Wise Guy

    Joined: 8 Nov 2005

    Posts: 1,421

    Location: N.I

    Cheers guys, that dip sounds great although those poblano peppers would be nowhere to be found around here
     
  8. FrenchTart

    Man of Honour

    Joined: 16 May 2005

    Posts: 31,304

    Location: Manchester

    You can just swap out for any kind of mildish chillies - I use jalepeno normally.