Dishes for a four dish bufet?!


Question: I've made it through to the final stage of my schools version of Master Chef and for the final I have to make four dishes suitable for a buffet in an hour and a half.

One has to be meat/fish (I'd prefer meat), one has to be vegetarian, one has to be a complimentary salad and the other a carbohydrate based dish.

Does anyone have any suggestions on what I could make?
Bearing in mind that it's recommended we stick to a certain theme (i.e: Italian, Chinese etc.), that the dishes are fairly simple and easy to make and that I only have an hour and a half in which to make ALL four dishes.

Any suggestions are greatly appreciated and links to recipes would be fantastic!


Answers: I've made it through to the final stage of my schools version of Master Chef and for the final I have to make four dishes suitable for a buffet in an hour and a half.

One has to be meat/fish (I'd prefer meat), one has to be vegetarian, one has to be a complimentary salad and the other a carbohydrate based dish.

Does anyone have any suggestions on what I could make?
Bearing in mind that it's recommended we stick to a certain theme (i.e: Italian, Chinese etc.), that the dishes are fairly simple and easy to make and that I only have an hour and a half in which to make ALL four dishes.

Any suggestions are greatly appreciated and links to recipes would be fantastic!

How about a Greek theme? You could do chicken or pork souvlaki with a Greek orzo salad. I think both of these would be good for a buffet. Check out www.allrecipes.com and in the search box, type in Souvlaki (I think the recipe I use is on the very first page) and then type in Greek Orzo Salad (there are only 2 and the one with 5 stars is really good!)

There's a Greek vegetable dish called Briami - heard it's good, but not sure how to make it. For the carb dish...how about homemade flat bread? I bet no one else will come up with that idea. Good luck!

http://www.recipezaar.com/46737

http://www.recipezaar.com/33796

http://www.recipezaar.com/81284

http://www.recipezaar.com/45809

My brother treated us to a really snazzy hotel and restaurant some time ago and they served pheasant under glass, I believe the carb dish was like an orzo (not sure of the kind of noodle other than it looked like some kind of fat rice so assume orzo that had a creamy sauce, some of the pheasant and apple in it. Very good and complimented the main meat very nicely. I'm pretty sure it wasn't a pilaf because of how moist it was - very creamy. The apple made it a little sweet.

The salad could be wild greens with garbanzo beans, radicchio and a simple vinaigrette.

The vegetarian could be with either eggplant or portobello mushrooms.

If your carb-based dish needs to be a dessert, how about getting creative with an eclair-type small thing. Either something that is a one-bite or 2-bite item. Could even be a Chinese egg tart (if that's the country you get). The eclaire-type thing for French.

British: Roast Beef, Mashed Potatoes, Squash, Green Salad.
American: Roast Chicken, Potato Salad, Cole Slaw, Yams.
Squash or Yams can be enhanced with nuts for protein.

tenderloin medallions da burgo
balsamic macerated and roasted butternut squash
spring greens with aged feta and warm vanilla vinaigrette
orzo primavera
cut your medallions, cube and coat your squash and put in the oven ASAP!,spin you vinaigrette and go from there...get the heavy labor done first.

i actually used these my second year of culinary school for a similar project.....i still use them in my restaurant today!
best of luck

Italian Sausage with Peppers and Onions

Pasta with Marinara or Arabiatta sauce

Tomatoes with fresh mozzerella and basil or tomatoes and cucumbers with Italian dressing and bleu cheese crumbles.

sauteed zucchini and yellow squash with basil/oregano/olive oil or Eggplant Parmesan

Szechuan Noodles

6 garlic cloves, chopped
1/4 cup fresh ginger, peeled and chopped
1/2 cup vegetable oil
1/2 cup tahini (sesame paste)
1/2 cup smooth peanut butter
1/2 cup good soy sauce
1/4 cup dry sherry
1/4 cup sherry vinegar
1/4 cup honey
1/2 teaspoon hot chili oil
2 tablespoons dark sesame oil
1/2 teaspoon freshly ground black pepper
1/8 teaspoon ground cayenne pepper
1 pound spaghetti
1 red bell pepper, julienned
1 yellow bell pepper, julienned
4 scallions, sliced diagonally (white and green parts)

Place the garlic and ginger in a food processor fitted with a steel blade. Add the vegetable oil, tahini, peanut butter, soy sauce, sherry, sherry vinegar, honey, chili oil, sesame oil, and ground peppers. Puree the sauce.

Add a splash of oil to a large pot of boiling salted water and cook the spaghetti al dente. Drain the pasta in a colander, place it in a large bowl, and while still warm, toss with 3/4 of the sauce. Add the red and yellow bell peppers and scallions; toss well. Serve warm or at room temperature. The remaining sauce may be added, as needed, to moisten the pasta.

--Ina Garten
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STUFFED SQUASH WITH BULGUR AND FETA

This vegetarian dish can be prepared up to a day ahead; fill the squash halves with the cooked bulgur mixture, then refrigerate, covered, until ready to bake.

4 large summer squash (about 8 ounces each)
2 tablespoons olive oil
1 small onion, finely chopped
1/2 cup sliced almonds
Coarse salt and ground pepper
3/4 cup bulgur wheat
8 ounces feta cheese, crumbled
lemon wedges, for serving

1. Preheat oven to 400°F. Halve each squash lengthwise; slice off a sliver of skin from each half so they sit flat. Scoop out flesh with a small spoon or melon-baller, leaving a 1/4-inch border; chop finely, and reserve. Place squash halves on a rimmed baking sheet, skin sides down; set aside.

2. Heat the oil in a large skillet over medium-high heat. Add reserved chopped squash, onion, almonds, 1 teaspoon salt, and 1/4 teaspoon pepper. Cook, stirring frequently, until mixture is dry, 5 to 7 minutes.

3. Add bulgur and 2 cups water; simmer over medium heat until liquid is absorbed, 10 to 12 minutes (bulgur should still be slightly crunchy). Remove from heat; stir in feta.

4. Mound bulgur mixture in reserved squash halves. Bake until squash is tender, 25 to 30 minutes. Serve with lemon wedges.

Note: Once the flesh has been removed from the squash halves, it is chopped and added to the filling so nothing is wasted.

--EverydayFOOD
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Mushroom Walnut Sauce for Pasta

2 Tbsp. extra virgin olive oil
8 oz. Mushrooms - sliced
1/4 C. Walnuts - chopped
3/4 C. Heavy whipping cream
1/4 tsp. Black pepper
1/2 C. Fresh Parmesan - grated

Heat olive oil in large skillet over medium heat. Saute mushrooms and walnuts until mushrooms are golden. Add cream and cook stirring frequently for 5 minutes until slightly thickened. Turn heat to warm and when cream stops simmering, add pepper and Parmesan and stir until sauce is smooth. Do not boil. Serve over pasta. Especially good w/ stuffed pastas.
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Orzo with Lemon and Parsley

This simple side dish is made with orzo, a slender pasta that resembles large grains of rice. In Italian, the word orzo means "barley."

1/4 cup extra-virgin olive oil
1 garlic clove, thinly sliced
1/2 lb. orzo, cooked
Finely grated zest of 1 lemon
Juice of 1 lemon
3 Tbs. finely chopped fresh flat-leaf parsley
Salt and freshly ground pepper, to taste

In a small Dutch oven over medium-low heat, warm the olive oil. Add the garlic and sauté until fragrant but not browned, about 2 minutes. Gently fold in the cooked orzo, lemon zest, lemon juice, parsley, salt and pepper until well mixed.

Transfer the orzo to a serving bowl and serve warm. Serves 4.

--Williams-Sonoma
--------------------------------------...

Apple-Citrus Salad with Avocado and Bacon

A wonderful beginning to an autumn meal, this salty-sweet salad is sure to enliven the palate.

2 Tbs. Dijon mustard
1/4 cup cider vinegar
2/3 cup extra-virgin olive oil
3 heads Bibb lettuce, rinsed well and torn into
2-inch pieces
2 Granny Smith apples, cored and ?” dice
2 ruby red grapefruits, peeled and sectioned
2 oranges, peeled and sectioned
1 bunch green onions, green portion only, chopped
Salt and freshly ground pepper, to taste
3 ripe avocados
6 thick-cut bacon slices, fried crispy and chopped

In a small bowl, whisk together the mustard and vinegar. Add the olive oil in a slow, steady stream and whisk until smooth and blended.

In a large bowl, combine the lettuce, apples, grapefruits, oranges, green onions, salt, pepper and half of the vinaigrette and toss to mix.

To slice the avocados, using a chef's knife, cut into an avocado lengthwise until you hit the pit in the center. Carefully cut around the fruit through the skin and the pulp, without cutting through the pit. Holding the avocado in both hands, twist the halves in opposite directions to separate them. Using a large tablespoon, scoop out the pit and then scoop the pulp out of the skin. Slice the avocado as desired. Repeat with the remaining avocados.

Divide the salad among chilled salad plates. Garnish with the avocado slices and bacon. Drizzle a little of the remaining vinaigrette over each salad and serve immediately. Serves 12.

--Williams-Sonoma
--------------------------------------...

Blue Salad

8 cups mixed greens
1 carton fresh blueberries
1 pkg. blue cheese
1 cup walnut pieces
1/4 cup purple onion

Vinaigrette:
3/4 cup extra virgin olive oil
1/4 cup balsamic vinegar
1/4 tsp. salt
1/4 tsp. fresh ground pepper
1 clove garlic minced

Whisk together dressing ingredients and then toss with salad. Makes 6-8 servings.
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ROASTED BEET, SHALLOT AND PECAN SALAD w/ Gorgonzola
6 servings

6? Tbsp EVOO, divided
6 small unpeeled beets, scrubbed, tops trimmed
10 shallots, peeled
2/3 cup pecan halves

2 Tbsp red wine vinegar
1 large clove garlic minced

2 small heads Boston lettuce, torn
2/3 cup crumbled gorgonzola (about 3 oz)

Preheat oven to 375oF. Brush large baking sheet with ? Tbsp EVOO. Place beets on baking sheet, roast 30 min. Add shallots to same sheet; sprinkle with S & P and roast another 30 min. Push beets and shallots away from a corner of sheet and scatter pecans in corner. Roast again - another 6 min.- until veggies are tender and pecans golden brown Cool all to room temp (about 15 min).

Whisk remaining EVOO, vinegar and garlic in small bowl to blend and season with S & P to taste.

Transfer pecans and shallots to large bowl and add lettuce. Peel and slice beets and add to salad. Toss with dressing to coat. Sprinkle each serving with gorgonzola.

--Bon Appetit, Nov. 1999
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Sensation Salad
From Vic's Chophouse

1/2 to 3/4 lb. of finely ground Peccorino Romano cheese
1 pt. olive oil
Juice of 3 lemons
4 tsp. balsamic vinegar
6 cloves of garlic pressed with pulp and all juice
Very cold iceberg lettuce, romaine and mixed baby greens

Blend all ingredients together by hand. Toss greens together to mix well. Add dressing and toss gently to coat each leaf of greens. Salt and pepper (fresh ground) to taste. Serve on cold plates. This dressing will keep in refrigerator for an extremely long time.

If you go with an Italian theme

For the Vegetarian dish:
Eggplant Casserole

2 medium eggplant
1 can (15 ounces) tomatoes
1/2 teaspoon sugar
2 cloves garlic -- finely chopped
Parmesan cheese

Cook tomatoes, sugar and garlic, covered, while preparing eggplant. Peel and slice eggplant; fry in cooking oil until slightly browned and tender. Drain well on paper towels. Place layer of eggplant in casserole dish; spoon part of tomato mixture over it; sprinkle with Parmesan cheese. Continue until all ingredients are used. Top with Parmesan cheese. Bake at 350° for 20 to 30 minutes, until casserole is bubbly.

or

Baked Penne Pasta with Wild Mushroom Ragout - serves 6

1/2 ounce dried porcini mushrooms
2 cups hot water
6 tbsp (3/4 stick) butter
1 3/4 cups finely chopped onions
8 ounces fresh button mushrooms, chopped
6 ounces fresh shiitake mushrooms, stemmed, sliced
2 1/2 tbsp all purpose flour
2 1/2 cups whole milk
3/4 cup freshly grated Parmesan cheese
1/2 cup finely chopped fresh chives
12 ounces penne pasta
1/2 cup fresh breadcrumbs made from French bread

Place porcini in small bowl. Add 2 cups hot water and let soften 20 minutes. Using slotted spoon, remove porcini. Reserve liquid. Coarsely chop porcini.
Melt 3 tbsp butter in heavy large skillet over medium-high heat. Add onions and sauté until soft, about 5 minutes. Add button and shiitake mushrooms and sauté 5 minutes. Mix in porcini and reserved soaking liquid, leaving any sediment behind in bowl. Simmer over medium-high heat 10 minutes.
Melt remaining 3 tablespoons butter in heavy medium saucepan over medium heat. Add flour and stir constantly until golden, about 2 minutes. Gradually whisk in milk. Stir until sauce thickens and boils, about 3 minutes. Stir into mushroom mixture. Simmer 2 minutes, stirring occasionally. Stir in 1/2 cup Parmesan cheese and chives. Season sauce to taste with salt and pepper. Set aside. (Sauce can be prepared 1 day ahead. Cover and refrigerate. Rewarm over medium-low heat before continuing.)
Preheat oven to 425°F. Butter 13 x 9 x 2-inch glass baking dish. Cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain well. Return to pot. Add mushroom sauce and toss well to coat. Transfer to prepared baking dish. Sprinkle breadcrumbs and remaining 1/4 cup Parmesan over. Bake casserole until heated through and light golden, about 25 minutes.

Serves 4.
This eggplant recipe can be doubled.

Caesar Salad
Sausage and Tricolor Peppers
Veal or Chicken Marsala

Just keep in mind, it should look impressive and taste great, but need not be overly elaborate.

Good Luck!





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