Hog roast or suckling pig!
cracked peppercorn beef tenderloin. Very simple to do too...
Duck would be good, chinese style with pancakes all round. then they can serve themselves. 18 is a huge number to cater for.
I think you should go for buffet style,, batter some chicken beasts and fill with your favourite filling... have a suggestive theme going on... go for boudoir fingers and cherry dip... with a creamy style soup and crusty bread.. have pink bubbly and fresh fruit all presented .. in a very sexy manner.. go on get them all going ... xx
Everybody likes turkey breast. You cant lose, and you can serve many sides with it.
Beef Wellington will knock their socks off! Not only is it a fabulous entree, it looks and smells fabulous!
Here are several recipes in case you don't have access to one on your own...
http://www.recipezaar.com/recipes.php?q=...Bert
Sounds like you aught to put a pig's head with an
apple in its mouth in the middle of the table.
One of the best meals I ever had was somewhere
South of Boulougne (hope I spelt that right) we had
duck but the experience was in the surpise.
(everything sparkled after the journey)
Roast deer
GRILLED PORK TENDERLOIN WITH FRESH PEACH AND GINGER SAUCE
The sauce doubles as a marinade for an easy and elegant
entrée. Begin preparing well before serving so that the pork has time to marinate.
1 tablespoon vegetable oil
1 cup chopped onion
5 tablespoons sugar
1 1/2 cups dry red wine
3/4 cup reduced-sodium soy sauce
1/4 cup balsamic vinegar
2 1/2 tablespoons finely chopped peeled fresh ginger
1 1/2 teaspoons ground cinnamon
1/2 teaspoon coarsely ground black pepper
3 14- to 16-ounce pork tenderloins
3 medium peaches, blanched in boiling water 1 minute, peeled, pitted, chopped
2 tablespoons chopped fresh chives
Heat oil in heavy medium saucepan over medium-high heat. Add onion and sugar.
Sauté until onion is golden, about 6 minutes. Mix in wine and next 5 ingredients.
Cook 1 minute longer. Remove from heat. Cool sauce completely.
Place pork in large resealable plastic bag. Pour 1 cup sauce over pork.
Seal and refrigerate at least 6 hours or overnight, turning meat occasionally.
Cover remaining sauce separately and refrigerate. Prepare barbecue (medium heat).
Remove pork from marinade; discard marinade.
Grill pork until meat thermometer inserted into center registers 155°F, turning often, about 35 minutes.
Meanwhile, boil remaining sauce in heavy medium saucepan until reduced by half, about 5 minutes. Add peaches. Stir until heated through, about 1 minute. Slice pork and arrange
on platter. Spoon some sauce over. Top with chives. Pass remaining sauce separately.
Serves 8.
Here is sommething I made for a party i did and my girlfriend must haved called me 10 different times to get this recipe. It really is wonderfull along with very healthy. You might want to double or triple this.
Thai Beef Salad
1 lb. boneless sirloin steak
Dressing:
1 clove garlic crushed
2 teaspoons of palm sugar or brown sugar
1 tablespoon of thai fish sauce
1 tblsp white vinegar
2 tsp. grated lemon rind
2 tblsp lemon juice
Combine the dressing ingredients in a jar and shake well
Salad:
2 gr. onions, sliced
1 red bell sweet pepper, diced
2 cucumbers seedless thickly sliced
1/2 cup finely chopped cilantro leaves and stems
1/2 cup shredded mint ( Fresh)
1 stem of lemongrass( Hard to find but can find it)
thinnly sliced or 2 teaspoons of grated lemon rind
1 fresh red chili finely shredded
4 fresh kaffir lime leaves cut into threads( Optional)
combine all salad ingredients into a bowl cover with plastic wrap
I grilled the meat on th bbq but you can cook how you like allow to sit a few minutes before you slice
combine meat slices with salad and dressing mix well and serve, It really is worth the time to prepare. enjoy, no need to season meat but best cooked med rare
A good chili always goes over well in my home. Most sites even rate the recipes. Choose a pretty basic one. Basic is good when it comes to 18 people. Hey...shouldn't they be cooking for you??
Try allrecipes.com
This recipe came from Entertainment Tonight, way back when. They had a segment on "Getting Ready for Oscar Night." They were showing some big fancy hotel where they were getting ready for the Oscar Night dinner that would be attended by all these famous Hollywood stars. And they were having salmon. The chef shared the recipe. It is by far the simplest, most elegant dish I have ever prepared, and it gets RAVES from everyone I've ever made it for. You can grill it, or prepare it in the oven under a broiler. It's very quick to make. Have passed this recipe along many times, and have actually been over to friend's homes for dinner, and they are serving....you guessed it...my recipe for...
OSCAR NIGHT SALMON (Serves 4...you will have to multiply it times 5!! Just broil it on a couple of cookie sheets!!)
Coursley chop one cup of fresh mixed herbs, like basil, oregano, and tarragon....though you can really use any herbs you like.
Finely chop one to two garlic cloves (depending on your preference.)
Seed and dice 4 fresh medium Romano tomatoes
In a small glass bowl, add herbs, garlic, tomatoes, and 4 tbsp quality olive oil, enough to lightly coat the mixture. Gently stir together until evenly distributed.
Skin-side down, distribute the mixture onto the salmon fillet and evenly spread the mixture, covering the fillet with a thin layer of the mix. (The entire fish should be covered with about a 1/2 inch layer)
Lightly salt and pepper top of prepared fish.
Grill or broil, skin side down without flipping, until cooked through
You can play with this recipe to suit you, but it really is easy with some fabulous taste!! Looks very pretty,too!! I serve it with a brown and white rice mix, along with a pear and endive salad with a balsamic dressing. TOO GOOD!!
Good luck!!
Stuffed breast of veal. Delicious and very impressive.
Chicken breasts in lemon and garlic.
there is this 7 birds dish i've seen but haven't got around to cooking yet - i think it's an old medieval dish or something
(they used to use swan but that's now illegal - unless you are the queen).
and i think you need to bone all the birds first (take all the bones out -stop laughing).
it's a goose stuffed with a duck stuffed with a chicken stuffed with a pheasant stuffed with a capon stuffed with a quail - basically you end pu with this rich dish of six or seven type of fowl in one dish.
looks great - impresses everyone
OR if you don't want to take an chances and ruin your dinner go traditional roasted meat and concentrate on your desert and wines
keep the food simple and edible and focus on impressing with wines, starters and deserts
MORE INFO on SEVEN BIRD ROAST
Re: Seven Bird Roast
21 Nov 2005 16:15
The birds are turkey, duck, chicken, guinea fowl, pheasant, 2 partridges and 2 pigeons. You use the breast meat on the pigeons and bone out the other birds. With the turkey leave the legs and wings intact. This gives a better appearance when it is cooked. Leave the skins on all the birds and put bacon on the outside of the game birds. Only put sausage meat stuffing in the centre if there is room. Cook for 2 hours at 220c covered in foil then lower the oven to 130c and cook for 7 - 8 hours. Then remove the foil and cook for another 30 minutes at 220c. The initial high heat gets the heat through the whole birds. Serves 50!!
and one other idea - bangers and mash and buy some hand-made sausages
OR
go vegetarian
The stew idea sounds anything but boring, especially now it's "stew" weather. (Lots of roastiz to go with)!
People don't have that much time for making stews today so, when a good one is offered it never seems to be turned down and from what you have said it sounds like you would make a cracker - of course, they always taste better when they are made a day or so before which would be perfect for you to pamper yourself to the hilt - - -NO pressure.
What ever you decide enjoy your "show stopping" bash and have a really lovely Birthday - Best wishes.......xxx
I'd do rack of lamb. Looks stunning as a centre piece main course.
Boeuf a la orange - its fabulous to make in large quantities and can be prepared ahead, heated up and kept hot for ages - I use a slow cooker, but can easily be done in the oven.
Serve with rice, garlic bread and various salady bits - that way people can choose what they want with it.
Happy Birthday whatever you decide to make!
Nothing boring about this one!
Either a turkey or 4 0r 5 baked chickens. If you've got oven space enough to do several chickens you can spice each one differently.
Here is one idea. Simply increase the quantities and the size of the tarts.
Beef and Ale Puff Pastry Tart
This is a very simple recipe which anyone can prepare. The lengthy cooking time is unfortunate but necessary to ensure the beef is very tender, with that "melts in the mouth" texture. I have used shin of beef here, not because it is one of the cheapest cuts of meat around but because I genuinely believe it works best in this dish. Stewing steak, for example, could of course be used instead.
Per tart you will require:
6oz (180g) of shin of beef
1/2 pint (280ml) of brown ale
1/2 pint (280ml) of beef stock
2 large, closed cup mushrooms
4oz (125g) of puff pastry
Pinch of dried thyme
Beaten egg for glazing
Salt/freshly ground black pepper
Olive oil
Unsalted butter for greasing baking tray
Chop the beef in to 1 inch (2 1/2cm) cubes. Heat a little olive oil in a large saucepan and add the beef to brown it. This should take 2 or 3 minutes. Quarter each mushroom downwards through the stem and add to the pot along with the ale, stock, thyme and seasoning. It will appear that you have a lot of liquid in proportion to the solid ingredients but as a simmering time of approximately 2 to 2 1/2 hours is required, this is necessary. Bring to a very gentle simmer and cover, stirring occasionally.
After about two hours, put the oven on to heat to 200 degrees centigrade or equivalent. Half the pastry dough and roll out each piece to about a 7 inch (18cm) square. I use a small tea-plate and a soup bowl for the next part but anything of the correct size can be utilised. Taking the largest "template" implement, cut a circle from each square. From one square only, cut an internal circle with the smaller implement to create a ring of pastry. Place the complete circle on a greased baking sheet and egg wash it, then place the ring carefully on top and wash that also. Pop in to the oven. It should take about 20 to 25 minutes.
Remove the pastry from the oven and put it on to a large plate. Carefully spoon in your beef and mushrooms and serve immediately.
Link below gives other ideas.
beef bisket fresh off the grill
Shrimp Boil. YUMMMMM! My Fiancee Tony Daniels makes it the BEST.
Ingredients
20 lbs Shrimp
2-3 lbs Sliced Pork Sausage
5-10 lbs Cubed New Potatoes
2-3 Sliced Onions
8 ears Corn on the Cob, Halved
1 Pkg Zatarran Shrimp Boil
Boil Potatoes, Onions, & Corn in the Shrimp Boil for about 20-25 Minutes covered. Rapidly boil water & add shrimp, potatoes & sausage for 2-3 minutes. You have variety, it's great tasting, & makes a great 'conversation meal'.
Roast Sirloin of beef roast potaoes and mixed veg
I would probably do a beef wellington as allready suggested, maybe beef in a rich rioja sauce with shallots and button mushrooms, bit like a bourginone, how about a whole poached salmon with crab and prawn topping, or several different pies, kind of hot buffet... chicken and mush, steak and kidney, corned beef hash pie, or go abit posher and do game pie, pigeon pie etc. I'd be interested to find out what you decided to do in the end!
do a couple of smaller dishes instead of one main meal and then everyone can try a bit of everything or as its your birthday go out to dinner or get caterers in and take it easy
Tenderloin of pork stuffed with apple and sage stuffing. Once it's cooked and sliced it looks really professional and tastes great.
Game Pie it goes down a treat.
