One of the most beautiful things in the cold winter days, but the reality and value of home ownership. This simple pleasure to generations of people sitting out on an open fire, listening to the wind and snow outside, talking and joking. Another fun winter is a welcome party for friends, they demonstrate the ability to share the comfort and warmth of your home. Provided that make full use of your freezer, to prepare a buffetdinner for a crowd easily.
Select the menu and then prepare and freeze as much as possible, thereby avoiding a last-minute rush. A good hostess should be relaxed and happy to entertain his guests, not hot, tired and completely "fagged out". Even if the meal is delicious, your guests will be embarrassed by an apparent fatigue caused by providing a meal for them. Well organized and use the freezer to the left menu to save. Choose dishes that freeze well and areeasy to use and require little attention to the last minute. Choose dishes that are heated in a pan, so that if necessary, taken straight from oven to table.
Try the following menu for your next dinner winter. Follow the instructions carefully and serve your guests a hot meal and delicious. The menus and recipes are 12. Serve beer, cider or chilled white wine with the main course.
Tartine
Veal and chicken curry
Sweet and SourPork
Cooked rice
Pineapple Gateau
Coffee
Tartine Recipe
Makes - 24
Ingredients: -
8 slices white bread
oil for frying
cream cheese topping: -
1 x 4 oz package cream cheese
2 tablespoons cream
Salt and pepper
green peas for garnish
salmon topping: -
1 ¾ x 3 oz. Smoked salmon can
Lemon and capers for garnish
Method: -
For the Crostini: - Cut the bread into small circles with a cutter about 1 ¾ inchesin diameter. You can cut 3 circles from a slice of bread. Heat the oil, ¼ inch deep in a heavy skillet bread-based frying and fry until golden circles on both sides. Drain well. For the cream cheese garnish: - Mix the cream cheese and cream until smooth. Taste and season with salt and pepper.
Salmon topping: - Drain salmon well.
Freeze: - Package croutons in a plastic container or a plastic bag, properly sealed, label and freeze. Package cream cheese mixture in a plastic container,so ½ inch headspace, seal, label and freeze.
Package of smoked salmon flat in a plastic bag, remove air, sea, label and freeze.
To serve: - Defrost toast, cream cheese and salmon in containers at room temperature. 12 Crostini Spread with cream cheese mixture and garnish with peas. Cut the salmon into 12 circles with a clean knife, place the remaining croutons and garnish with thin slices of lemon and capers. Serve food on a plate.
Chicken andVeal Curry Recipe
In the case of - 12
Cooking time - 1 hour
Ingredients: -
2 chickens
1 pound veal steak ½
¾ cup rice flour
6 tablespoons olive oil
1 green apple, peeled and chopped
1 cup chopped onion
1 tablespoon curry powder
3 teaspoons salt
½ teaspoon ground ginger
¼ teaspoon dry mustard
additional 3 tablespoons rice flour
4 cups chicken broth (use bouillon cubes)
½ cup heavy cream
Method: -
Remove the chickenmeat from the bone and cut into 1 inch pieces. Cut veal into pieces 1 inch. Coat the chicken and veal in the flour of rice. Heat 3 tablespoons oil in a large pan and fry half the chicken and veal until golden brown. Transfer chicken and brown veal on a large heavy pan and keep warm over very low heat. Heat the remaining oil in a pan, fry the meat until browned and add the remainder of the first half of a pot.
Saute apple and onion in remaining oil in a frying pan,until soft. Stir in curry powder, salt, ginger, mustard and 3 tablespoons of rice flour plus. Add broth and bring to a boil, stirring constantly.
Pour curry sauce over chicken and veal. Stir in cream. Boil gently over low heat for 30 minutes. Cool rapidly up the pot in cold water.
Freeze: - Put a big fat plastic or plastic bag in a large frying pan (as model). Pour curry cold in the bag, and left standing in the form of soup or close properlywith 2-inch space for expansion. Place pan in freezer until frozen curry (4 hours). If frozen, block of curry can be removed from the pan and kept in a freezer.
To serve - remove lock plastic bag and curry in the original pot. Defrost and heat for 3-4 hours in a hot oven (350-375 ° F, Gas No. 4) for 1 ½ to 2 hours or until heated through. Mix garlic during heating. Serve with boiled rice.
Notes: - E 'recommended to save the curry frozen for one month because of the large amount of onions and curry powder, which can extend out taste "on a long shelf life.
Sweet and Sour Pork Recipe
In the case of - 12
Cooking time - 45 minutes
Ingredients: -
3 pounds pork tenderloin
3 tablespoons soy sauce
1 ½ tablespoons dry sherry
5 tablespoons flour
¼ of a liter of vegetable oil
Sauce: -
6 green peppers
2 red peppers
3 onions
8 ounces frozengreen beans
8 ounces frozen carrots
6 slices pineapple
¼ of a liter of vegetable oil
3 tablespoons dry sherry
3 tablespoons lemon juice
6 tablespoons of tomato sauce
3 tablespoons soy sauce
1 cup sugar
1 ½ tablespoons rice flour
1 ½ cup water
Method: -
For the pork - pork cut into cubes of 1 cm and mix with soy sauce and dry sherry. Drain excess liquid from the pork and toss in flour. Fry in hot oil until golden brown (about 15minutes). Remove pork from pan and drain well.
For the sauce: - Remove the seeds from peppers and cut into thin strips of pineapple cubes. Chop the onion, beans and carrots cut into strips e. Fry in vegetable oil heated up in a large skillet lightly brown. Mix the sherry, lemon juice, tomato sauce, soy sauce and sugar. To add the vegetables, along with pieces of pineapple and bring to a boil. Blend rice flour with water until a smooth paste, add to the mixture in a saucepan and bringto a boil, stirring constantly. Cool rapidly.
Freeze: - Spread partially cooked pork dishes on the plate to cool. If the intense cold of the trays for 2 hours (free-flow method, article packaging and labeling to see). The package in a plastic bag, remove air, properly sealed, label and freeze. Pour the sauce into a container of cold plastic, which allows one inch head space. Seal tightly, label and freeze.
To serve: - 6-8 hours to thaw sauce and pork for 2 hours at room temperature. Heat oil in ¼ pinta large pan and fry pork until golden brown and hot. Drain well and place in a warm bowl. Bring sauce to a boil, but simmer and immediately pour over the pork hot. Serve with boiled rice.
The recipe for boiled rice
In the case of - 12
Ingredients: -
1 tablespoon salt
2 cups rice
Method: -
Add ½ tablespoon of salt to 8 cups of boiling water. Gradually add 1 cup of rice soon. Boil rapidly, uncovered about 12 minutes. Pour rice into astrainer. Repeat the entire process. Two batches of rice will give you about 6 cups of cooked rice. Once the rice is unloaded, spread to cool quickly.
Freeze - rice in cold pack method, do it yourself (see article for packaging and labeling of food) or in a plastic container. Seal tightly, label and freeze quickly.
To serve: - Break up frozen rice and release a large amount of boiling water. instant rice to boil drain through a colander and serve largehot.
Pineapple Gateau Recipe
Ingredients: -
2 large cake
1 pint cream
1 pound apricot jam
1 x £ 1 13 oz can pineapple slices
candied cherries
angelica
Method: -
Make or buy, August 3-inch cake.
Whip the cream in a bowl, cover and refrigerate for 3-4 hours. Leaving aside the cream, let the water sink to the bottom of the container.
cake cut in half and fill with whipped creamcream and jam. Gently sift the remaining marmalade, heat and brush the tops of the sponge with warm apricot glaze. Decorate the top with rings of pineapple well drained. Brush again with glaze place the cherries, ice and leaves of angelica in a pattern on top of each sponge.
Freeze - Freeze cake in plastic containers without a lid for about 2 hours. Cover the containers with lids tightly fitting or use cookie jars to protect and properly sealed. The label and freeze. Pineapple Gateaucan be stored in the freezer for up to 4 weeks.
To thaw: - Simply thaw at room temperature for 3 or 4 hours. Do not break the container closed during the defrosting time. final cake with apricot puree hot again, if necessary, before serving.
Tags : Ginger Bar
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