When catering for large numbers of people, it’s important to plan carefully and well in advance have a few dishes around a theme. I didn’t do any of this which probably explains the anxiety attack I had the night before up until about midday before when it susbsided to highly stressed. I’ve got to stop this what will the market tell me but to be honest I’ve got no idea what around $600 for 60 people’s worth of food looks like so it was a case of buying a bunch of stuff, seeing how much I had left, and then buying some more.
It did work in the end and despite the meeeeeeeeeeeeeeeeeeeep moments, it is more interesting going I can get this and do this and doable if you have few core items. The were three main items. Gazpacho in a shot glass because they do this at work and it seems like a great way to welcome guests with an interesting sharp start on a warm summer’s night. Green curry, I’ve done this before at a similar sized party (with a shocking hangover so – not sure how I did that), and it’s something you can make before and fill the hungrier people with. Cardboard boxes are cute and save on washing up. Fried wontons, good of people will help you folding them up and people love fried food especially after a couple of drinks. Then you just fill in the spaces, a platter for people to graze, reuse the shot glasses as tuna delivery systems and for a passionfruit and melon sorbet. A bit of lamb on skewers, a few blinis for general classiness, and a couple of boxes of sausages rolls for the end of the night
Lavosh is unleavened therefore easy to make, kinda. The beetroot dip was taken from a salad recipe from Delicious using cooked beetroot, EVOO walnut oil, red onion, walnuts, and rosewater but lightly pureed adding the mint and coriander after for colour. If you’re making tzatziki, leave the yoghurt to strain in a fine sieve. Excess water will strain out and you’ll be left with a thicker richer yoghurt. The best value for olives is still Northbridge Continental on the corner of James and Fitzgerald street.
The shorter way is to puree the capsicum and tomato and then run it through a strainer. This fills me with guilt and I think it’s better to roast the capsicum to remove the skin as it improves the flavour. Tomatoes are skinned by popping them in boiling water with a cross cut in the bottom. Squeeze over a sieve to remove the seeds and the bread can be soaked in the juice below. It seemed to take about three hours all up to make but extremely tasty and I can’t imagine how healthy it must be. Would make for a superb bloody mary.
I used the yeast method rather than just the egg whites and, to be proper like, buckwheat. Salmon roe isn’t cheap but 50gm goes a long way, doing about 30 blini. Creme fraiche is expensive to buy but you can make your own. I did it in a slightly cheaper fashion by using two parts king island cream and one part creme fraiche and letting it sit for a few hours, covered, on the bench top. Blini can be made beforehand and frozen if you like. Reheat.
This was one of the “still got some money purchases and the idea is from earlier here. And the ponzu (soy with citrus) sorbet was still left over from new year. The ponzu makes the sashimi more like a ceviche and won a few converts. Both were served in shot glasses with the tuna chugged with a couple of bites to prevent choking.
People love these. Just trim the spears, wrap a piece of pancetta around them, and cook in a hot oven.
Gah! Blisters from stirring one and a half kg of polenta. A cup of milk to make it creamier and parmesan added. Spread out and chilled then put in a sandwich press for a grilled look. Reheated on site.
Keeping Sam Kekovich happy. Cubes of lamb marinated in EVOO, paprika, and garlic and then threaded onto sticks of rosemary. Kept my rosemary bush under control. Leave some leaves at one end to sprinkle over the meat. Cooked in an oven and then taken off the sticks and piled on lettuce.
Charmaine Solomon’s trick is to reduce some of the coconut milk over heat to about a quarter then add the paste and stir until the paste starts to release oil and then add the meat, stir until it’s cooked on the outside, and then add the rest of the coconut milk. Chopped green chilies and coriander are added at the very end. I used a few different cuts of chicken including a whole chicken cut up and the best was drumsticks. They were the cheapest cut and gave the juiciest meat which just dropped off the bone. I was a bit surprised by the popularity as I thought I’d just have it as a filler but everybody wanted some and sadly some folks missed out. I could only offer hugs as consolation.
Mmm fried. While colder food suits the more receptive palate of the early evening, nothing suits the booze soaked tongue than a bit of fried food. Vinegared rice with soy and wasabi with shiitake, black mushrooms, and tree mushrooms in one. Pork, prawn, spring onion, chives and the same mushroom mix in the other. The first is vegetarian so you can keep vegetarians happy by serving the separately, unless you mix them up, which I did, and tell somebody it’s kind of vegetarian lucky dip and then be told that they’re vegetarian which was a tad insensitive on my part really. Fair enough. For person who didn’t like rice or fish and wasn’t around for the lamb though, tough titties I am forced to say.
and cleanse. Pulp is from a jar, melon adds volume, make some sugar water to taste, vodka makes it a little bit slushy. Too easy.
Figs, grapes, crackers, one stinky, one soft, and one hard. For the browsers. Was having a bit of a chat about cheeses and one guest told me she doesn’t have cheese because her boyfriend doesn’t like it. Tsk, the feminist struggle is far far from over.
A success. A haphazard and incoherent way to do it but I don’t think I could do it any other way. Handiest thing for the evening was my cook’s uniform. Kitchen’s in parties are messy places to work. People like to linger and chat, ask questions about where the glasses or bottle openers are, kids will run around, offer to help, and this is nice it’s not until 70% of the dishes are out that my head has unwound enough to appropriately deal with this. If I were wearing jeans when I say “no”, wave a cleaver at a child, or say “that’s a really bad place to stand” I’d just be that rude wanker in the kitchen. In uniform, I am that rude professional wanker in the kitchen. All in all a horrible mad stress filled thing to do but it’s doing things like this and getting through them that make us feel alive. Michael and Claire were lovely hosts. Toni, Ash (hands pictured above), and Malinda did the dishes and served stuff making an otherwise impossible job possible. It’s chuffing to have people come up and say nice things about the food or just watch a few under 60 eat your curry, and for complete strangers to offer to help. Oh the recently completely house is for sale if you’re in the Fremantle area – nice, very nice. The kitchen is still in one piece too.
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