Suggestions for party food for 40 people please!?

Question

Suggestions for party food for 40 people please!?

Answer 1

sausage rolls , cocktail sausages , sandwhichs , other things like that

Answer 2

The trick for catering to large groups is make things that can be prepared in advance and that can be heated in the microwave

Fetta and spinach filo cases

INGREDIENTS

8 sheets filo pastry

250g packet frozen spinach, thawed, drained

½ cup (120g) light sour cream

100g fetta, crumbled

2 green onions (shallots), thinly sliced

1 garlic clove, crushed

1 tablespoon lemon juice

3 drops Tabasco sauce

dill sprigs, to serve

METHOD

1. Preheat oven to 200°C or 180°C fan. Spray four 12-hole mini muffin pans lightly with oil.

2. Spray 1 sheet of filo pastry lightly with cooking oil spray. Top with another sheet and fold in half across. Spray with oil and cut into 6.5cm rounds. Ease pastry rounds into a muffin pan. Repeat with remaining pastry to form 48 pastry cases. Bake for 5 minutes, until browned and crisp.

3. Combine remaining ingredients, except dill sprigs, in a bowl. Season to taste and chill for 1 hour.

4. Spoon spinach mixture into filo cases. Top with dill to serve.

Sausage rolls and pizza spirals

Serving size: Serves 10 or more

INGREDIENTS

Sausage rolls

400g sausage mince

2 tablespoons store-bought breadcrumbs

1 tablespoon (20ml) Worcestershire sauce

1 tablespoon (20ml) tomato sauce

1 egg

2 sheets puff pastry, thawed

Pizza spirals

2 sheets puff pastry, defrosted

¼ cup (60ml) pizza sauce (or tomato paste)

¼ cup ham or mild salami, finely chopped

¼ cup mushrooms, finely chopped

¼ cup red or green capsicum (bell pepper), finely chopped

½ - ¾ cup cheddar or mozzarella, grated

METHOD

Sausage rolls

Preheat oven to 180°C.

Place the mince, breadcrumbs and sauces in a large bowl. Break the egg into a cup and beat with a fork then pour half of it in with the mince (you’ll use the remaining egg to brush over the pastry). Stir well to combine.

Divide the mixture into 4 portions then form into logs, the same length as the pastry sheets.

Cut each sheet of pastry into 2 rectangles. Place 1 log of sausage filling along the edge of one of the pieces of pastry then roll to form a long pastry-covered sausage. Repeat with remaining pastry and filling.

Use a sharp knife to cut each log into 6 sausage rolls then place them on a tray lined with baking paper with pastry seam facing down. Brush the top of each sausage roll with beaten egg.

Bake in the oven for 20-30 minutes until golden brown.

flash freeze the sausage rolls on a tray lined with baking paper then transfer to a freezer bag or plastic container

defrost in the fridge, or you could cook these from frozen

for defrosted bake in 180°C for 30 minutes

for frozen bake in 180°C for 45-50 minutes

Makes 24

Pizza spirals

Preheat oven to 180°C

Use a knife to mark a 1½cm border down one edge of each sheet of pastry, making sure not to cut through the pastry.

Spread the pizza sauce over the pastry, making sure not to spread it over the 1½cm border. If using tomato paste, you may like to add some chopped fresh herbs (basil, oregano, etc) or a small amount of dried herbs to add some ‘pizza flavour’.

Combine the ham/salami, mushroom and capsicum in a small bowl and scatter the mix over the pizza sauce, then top with grated cheese.

Roll the pastry into a log, starting at the side that is opposite the 1½ cm border. Using a sharp knife, cut ½cm off each end and discard. Slice the log into rounds, about 1-1½ cm thick.

Bake in the oven for 20 minutes.

no need to defrost these, cook these from frozen

place the spirals in trays lined with baking paper, allowing a little room for the pastry to puff up, and back in 180°C for 20 minutes

Makes 30

Hummus with tahini

By Lucy Nunes and Suzanne Gibbs

Serving size: Serves 8

Cuisine type: Middle Eastern

Cooking time: Less than 15 minutes

Special options: Egg free, Heart friendly, Kid friendly, Low Carb, Low cholesterol, Low fat, Low GI, Nut free

Course: Entree, Finger food, Snacks

Hummus with tahini

INGREDIENTS

400g can chickpeas, drained, rinsed

juice of 2 lemons

2 large garlic cloves, crushed

½ cup (140g) tahini paste (see tip)

1 tablespoon extra-virgin olive oil

¼ teaspoon paprika

pita bread, torn, to serve

METHOD

Hummus is traditionally eaten as a dip with pita bread, and it is also a great unsaturated fat alternative to mayonnaise, butter or margarine when you're making sandwiches.

1. Place chickpeas, lemon juice and 2 tablespoons water in a food processor. Process until a smooth paste forms, adding more water if necessary. Add garlic, tahini and salt to taste. Pulse until just combined.

2. Spoon hummus into a bowl and make a slight hollow in centre. Pour in olive oil and sprinkle with paprika. Serve with pita bread.

Cheese, corn and bacon muffins

The Australian Women's Weekly, Feb 2007

Cuisine type: Modern Australian

Cooking time: Less than 60 minutes

Special options: Heart friendly, Kid friendly, Low Carb, Low cholesterol, Low fat, Low GI, Nut free

Course: Finger food, Snacks

Favourite flavours: Cheese, Easy recipes

INGREDIENTS

Instant polenta is not suitable for this recipe. Muffins can be kept refrigerated in an airtight container for two days.

½ cup (85g) polenta

½ cup (125ml) milk

3 bacon rashers, trimmed, chopped finely

4 green onions (green shallots), chopped finely

2 eggs, beaten lightly

60g butter, melted

125g can creamed corn

310g can corn kernels, drained

1½ cups (225g) self-raising flour

50g cheddar cheese, cut into 12 cubes

¼ cup (30g) finely grated cheddar cheese

METHOD

Combine the polenta and milk in a large bowl. Stand for 10 minutes.

Preheat the oven to moderately hot (200°C/180°C fan-forced). Grease a 12-hole (1/3 cup/80ml) muffin pan.

Cook bacon in a small heated non-stick frying pan until browned and crisp. Add onion; cook, stirring, 1 minute.

Add the eggs, butter, creamed corn and corn kernels to the polenta mixture; whisk to combine. Add the bacon mixture and sifted flour to the bowl; stir until just combined.

Spoon 1 tablespoon muffin mixture into each pan hole, top with a cube of cheddar. Divide remaining muffin mixture among pan holes. Sprinkle with grated cheese. Bake in a moderately hot oven for about 20 minutes. Stand muffins for

5 minutes before turning onto a wire rack.

Serve warm or cooled. Makes 12. Use tiny bite size mini muffin trays

Chicken Croquettes

1/2 cup butter

2 tablespoon flour

1 1/4 cup mixed milk and chicken stock

2 cup ground cooked chicken

Salt, Freshly ground pepper

1 beaten egg

2 tablespoon dry bread crumbs

Oil for frying

How to prepare:

Melt the butter in a saucepan and stir in the flour.

Gradually stir in the liquid and cook, stirring, until the sauce is thick and smooth. Stir in the minced chicken and season well. Continue cooking for about 1 minute, on a low heat, until the mixture is firm enough to hold together in a mass. Remove from the heat and allow to cool slightly, then, with floured hands, form the mixture into little sausage shapes. Brush these with beaten egg and coat with bread crumbs. Shallow fry in hot oil until golden brown. Serve hot or cold.

http://www.passionateaboutfood.net/finge...

Salmon & Cucumber Bites

Ingredients for 40:

250 gr. soft cheese,

1 x 250 g can red salmon (drained),

chopped dill,

1 tbs. sour cream,

1 teaspoon lemon juice,

1 tbs. finely chopped chives,

1 tbs. plain joghurt,

4 medium cucumbers

How to cook:

Beat cream cheese in a small bowl with electric mixer until creamy, add remaining ingredients (except cucumber) and mix well. Slice the cucumbers in rounds, spoon heaped teaspoons of the cheese mixture onto the rounds and arrange on a big serving plate. Optional decoration: dill leaves or very thin strips of red peppers.

Answer 3

In order of courses:

Mint Ice Tea

Chicken wings

Mini Cheese Croissants

Nut & Herb Spaghetti with prawn

A Vegetable gravy with french loaf

Chicken pot pie

Cold cheese & bread rolls

Chocolate mousse

Fresh lime fizzy soda

Have a buffet, but have the dessert come out last.

Answer 4

I agree with the above.

Go for good finger foods!

I would include quiches.

Sandwiches are always popular, especially salmon and cucumber.

Chicken Satay

and a special dish that my mother makes that is so good and is always popular:

Artichoke hearts( tinned with all the juice squeezed out) mashed up mixed with finely grated fresh parmesan cheese, mayonnaise and lemon juice with plenty of seasoning.

Answer 5

It depends on what kind of party it is?

Answer 6

You have a ton of answers, but I just wanted to mention that I was surprised to find this out - but we had a party with 30 ppl - and I bought two six foot subs for only $50 from Wal-Mart! They were great, we got Italian, and soo soo cheap! I couldn't believe it, just wanted to share.

Answer 7

Buffet

Core:

Meatloaf (10 lbs ground beef turned into meatloaf will do it)

Green Beans-low carb for diabetics and dieters (commercial can)

Lima Bean (Protein for vegans)

Potatoes creamed or just cooked fresh plain- butter on side

I do both-10 pounds total

Rolls/Biscuits

Side vegs, 2 to 3 one pound cans:

Sweet Peas

Corn

Yams

Carrots

Simple lettuce salad-with pecans/cranraisns/balsamic dressing (1 large bag mixed salad)

Veg crudites-dips

Wheat allergy and vegan safe dessert:

Commercial can Fruit cocktail salad with pineapple/cherries/angel flake coconut/pecans and cinnamon added.

Plain-Pound cake w/wo ice cream

Peach Cobbler-Last minute sometimes yes/sometimes no

                   usually baking as party begins

Pie-pumpkin (Mrs. Smith)

Pumpkin cheesecake (Bought)

Slaw -1 qt

Pasta Salad- 1 qt

Potato salad- 1 qt

Deviled eggs- 1 dozen less what I use in potato salad

Pretty much my Thanksgiving party for family and close friends. Mostly diy.

Cooking for 50

Can farm out some of dishes, but I've got it down to a science.

Answer 8

It really depends on what kind of a party you are having.  My favorites are the following:

grape jelly meatballs (http://southernfood.about.com/od/crockpo...

lunch meat and chese tray with a variety of different breads

Mediterranean layered dip is wonderful.  I buy the ready made items from the deli, and then bring them home and assemble the dip.   Layer the following items in a casserole dish and serve with fried pita bread:

*hummus

*tabouleh

*crumbled feta cheese

*drizzle with olive oil and a little lemon juice

*sprinkle salt and pepper to taste