The Foodies Forum

Manta Ray a l'Anglaise

Okay so the place where I go dancing every Tuesday evening have taken to holding Freestyles twice a year. A while ago one of the couples who run it got married and we were all invited to the evening do which naturally was mostly dancing. They had a Pig Roast, and since then twice a year they have held a Freestyle and included a Pig Roast. Now call me a miserable old bu**er if you will

but I think a Pig Roast is one hell of a waste of pig................ to the point where I have now stopped eating it. The men who do it, serve it as a sit down hot meal and it includes roast potatoes, peas (tinned) carrots (tinned) gravy (yeuk), stuffing (packet) apple sauce (tinned). Followed by :- frozen gateau (still frozen) or latterly fruit crumble (a mush) and cream (ran out). The last pudding when I didn't eat was a chocolate fountain (2 but only 1 appeared) twice now the meal has finally appeared at gone 10pm, Once they had near enough ran out when I went up, the meat is always so overcooked it's just like lengths of string - tastless too. well now I've set the scene...........I have naturally enough complained bitterly about it, actually that's not quite true I've pointed out a few home truths about the whole thing and said as an ex caterer I would be ashamed to be producing food like that, which is true, and I also said dancers do not want a big meal (also true) but light snacks would be welcome.................so......................today David rang me and said they'd decided at the next freestyle in May (no roast) that they would follow my suggestion and do some light snacks and would I be interested in helping to organise it..........of course I said Yes. In fact I was going to make a load of mini eclairs and turn up with them anyway. Right so what I need is a few ideas............light finger snacks, I'm a bit out of touch these days............I won't be buying muggle stuff like pringles & crisps to bulk it out, I only cook.................by and large it's got to be makeable in advance to freeze. I can do some on the day but not all.
80 people

Itsyray
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Nannyp · Posted: Wed Apr 29, 2009 7:56 pm Post subject:

Oh dear....I will give it some thought.

Off the top of my head (and I wouldn't like these) mini pizza's? I don't like pizza much, but mini one's could have loads of different toppings and be frozen I would have thought.

Sometimes, for a change, instead of a normal sandwich, I stuff kebab breads in halves, could you do those with different fillings.

Torte (large potato omelette (with onions, lardons and cheese) cut into small slices.

Paschtida de courgettes

Pour 6 personnes :
# 4 grosses courgettes (environ 1 kg)
# 3 œufs
# 175 g de dés de feta
# 3 cuillères à soupe de farine ( 3 soup spoons of flour)
# 70 g de comté (oops cannot find out what this is?)
# 30 g de parmesan
# 1 cuillère à soupe de crème fraîche (légère ou non)
# sel et poivre
# une bonne pincée de noix de muscade râpée

Préparation
1 Cut zucchinis in slices 1 cm in thickness, cook them in the water 5 in 8 minutes. They must be just soft but not too much cooked.
Drain 2 Them in pressing them slightly to evacuate the maximum of water
3 In a salad bowl, beat eggs in omelet then add the rest of ingredients, salt and pepper at your convenience, add zucchinis and mix slowly.
4 Pay(Pour) in one springform pan or in buttered cake, or in silicone.
5 Cook in 180°C (thermostat 6) during 45 minutes.
6 Turn out of the tin and sample warmly or once cooled, according to your preferences.

Oeufs tarentules

Préparation : 15 mn
Cuisson : 7 mn
Repos : 0 mn
Temps total : 22 mn

Pour 6 personnes :
# 6 oeufs
# de la mayonnaise (maison ou achetée)
# une petite boîte de thon (tuna)
# des olives noires dénoyautées
# sel, poivre

* 1 Cook eggs to obtain hard-boiled eggs.
* 2 During this time, mix the tuna (drained well) in the mayonnaise. Salt and pepper.
* 3 Cut the black olives in 2 in the sense (direction)((management)) of the length to obtain the bodysuit of tarantulas. Then cut liqueur brandy small strips of olives to make legacy.
*4 When eggs are cooked, peel them and cut them in 2 in them along the length.
*5 On every half of the egg, put down a small clod of the mixture mayonnaise-tuna.
* 6 Arrange olives (bodies and legs) so as to form tarantulas.

Lots more pages here
http://www.linternaute.com/femmes...tegorie/257/1/entree_froide.shtml
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Manta Ray a l'Anglaise · Posted: Wed Apr 29, 2009 9:22 pm Post subject:

Thanks................I'll look at the links later.

I'd decided on mini pizzas - but made out of baked potatoes! I thought it up when I was driving. Baked potatoes, smallish ones, cool a bit split in half remove cooked potato, make up one of my usual tomato sauces with garlic, herbs & reduced tomato, maybe chopped olives too, mix with potato & return to shell, grated cheese on top and back in oven to melt cheese, whatd'ya think?

Itsyray
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Nannyp · Posted: Wed Apr 29, 2009 9:47 pm Post subject:

I'm drooling

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Manta Ray a l'Anglaise · Posted: Thu Apr 30, 2009 1:19 pm Post subject:

Nannyp · Posted: Thu Apr 30, 2009 5:40 pm Post subject:

I wasn't kidding....I liked the jacket pot pizza idea, as it's mostly the pizza base I dislike. I'm not a pastry lover, and can see no point in eating it and getting full on it...would rather fill up on nicer stuff.

Yes the spider eggs would definitely be faffing, but they looked good.
I guess you could do the en croute stuff individually, looks and tastes good...would be a little like a spring roll I guess.
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Manta Ray a l'Anglaise · Posted: Thu Jun 04, 2009 8:29 pm Post subject:

Well the do is tomorrow, so I've got the tomato sauce for the potatoes bubbling away on the stove, I've baked 70 odd potatoes and the last lot are about to go in. I've boiled 70 eggs. My friend made 80 cup cakes, which I've decorated and I made 120 mini eclairs, another friend is making 96 mini quiches. some of the potatoes are going to be cream cheese and pesto as opposed to smoked salmon. I think that'll do.......
i also had a bargain at the car-boot the other week, somebody had a load of silver (stainless) flats for sale, metal, plastic and foil - £1 for the lot. I've just got to iron my tablecloths now

Itsyray
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Nannyp · Posted: Fri Jun 05, 2009 11:18 am Post subject:

OMG...good luck, so pleased it's you not me doing it.

Photos of the completed food would be good?

Hope it goes well and looking forward to hearing what other mad things you have let yourself in for!

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Manta Ray a l'Anglaise · Posted: Sun Jun 07, 2009 7:31 am Post subject:

Nannyp · Posted: Sun Jun 07, 2009 1:08 pm Post subject:

You're mad

Yes, hard boiled eggs are so labour intensive.

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