Menu suggestions?

[snowleopard]

I'm organising a 'safari supper' for our club, i.e. each course on a different boat. We are doing the starters. I'm trying to think of something suitable for up to 20 people that can be prepared ashore and can be eaten with plate on lap.

I know there's a wealth of culinary talent round here so any suggestions?

 

[Poignard]

Tortillas. Ingredients = eggs, potates, peppers, chorizo [or bacon bits].Delicious and filling. Can be eaten hot or cold. Easy to make and transport. Recipe in Delia Smith's book.

 

[JKay]

Try this served with french bread stick

Moules Mariner

Simple to make and can be prepared before the supper

cheers Joe

 

[Rowana]

Try this -

http://www.suppertonight.co.uk/cullenskink.htm

Make it in a big pot, take it on board and heat up. Serve with chunks of French loaf.

 

[doug748]

Stuffed Eggs: Boil eggs. Cut in Half, remove yolks and mash with salad cream / mayonnaise, finely chopped stuff (ie peppers, gerkins,olives, tomato or whatever you have). Stuff each egg half with plenty of filling and finish with salad cream or dressing and a sprinkle of pepper 'n garnish.

 

[ParaHandy]

Mix horse radish in creme fraiche (go easy on HR), spoon mix onto lettuce leaf (not iceberg but floppy lettuce) and roll up, wrap one piece of smoked salmon around. probably one per person if skinflintish otherwise 2

 

[JKay]

First catch a Dorado /forums/images/graemlins/cool.gif!!!

And then.............................

cheers Joe

 

[raven]

Go for the Show!

Get yerself on shore, get a dirty great driftwood fire going and as it subsides into super hot embers get yerself a dirty great dustbin lid sized pan and start cooking up onions, garlic, chopped peppers, chicken until it's cooked through and then add some chunks of monkfish, some squid then stick in some white wine / chicken stock so as it's all fluidy and then throw in some rice and chorizo and let the rice cook and absorb the moisture - when it's nearly done chuck in some big fat raw king prawns and some nice asparagus tips, let it all cook until the prawns turn pink - then just before you serve it up into big bowls to carry back to your boats, throw in loads of fresh chopped flat parsley.

 

[sailingcatlady]

Caw! can I come, too?

 

[raven]

only if you bring the wine......lots of it! /forums/images/graemlins/smile.gif

 

[Luanda]

Scrubbing moules for 20 people would be real fun?