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Recipes to Cook for the Crowds

By Edited Feb 17, 2016 0 0

When I was cooking for a mission organization, I can't say it was an easy task. Being able to provide for 70 people every day on a budget required some thought and planning. However, once you get the hang of it, it really becomes just like cooking for your family. The key is planning. I have a couple of recipes here to get you started.

catering

photo credit: photobucket.com/user/cartwrightsmarket/media/Catering/bogies_deli-sides.jpg

People                           50                   70-75           110-120

mince meat                      8 kg                 10 kg              15 kg

Kidney beans                   1 tin                 1 ½ tin           2 ¼  tin

Onions                              7                      10                     15

Tomato & Onion Mix    ¾ tin              1  tin                 1 ½ tin

Tomato puree                 1 ½ tin           ¾ tin                1 tin tin                                 

Soya sauce                      1 cup                1 ½ cups         2 ¼ cups

Cayenne Pepper            75 ml               100 ml             150 ml

Garlic puree                   75 ml               100 ml             150 ml

Salt and pepper to taste.

Method

  • Fry the onions and garlic.
  • Fry the mince.
  • Drain any excess fat.
  • Add kidney beans.
  • Add tomatoes and onion mix, tomato puree and cayenne pepper
  • Simmer for 20 minutes.

Mayo Chutney Chicken and Rice

2 hours preparation time

People                                   35-40              50-60        65-75             

Chicken leg ¼                      1 per person and 10 extra

Chutney                                4 cups            6 cups             8 cups

Mayonnaise                          4 cups            6 cups             8 cups

Milk                                         1 cup              2 cups             3 cups

Onion soup                           2 packets       3 packets       4 packets (+/- 50g packets)

 Method

  1. Place the chicken in a tray minimum 4 cm deep.
  2. Mix the chutney, mayonnaise and onion soup and pour over the chicken.
  3. Cover with foil (shiny side on the inside) and leave overnight. (leaving overnight is optional)
  4. Cook for 1 ½ hours at 200 degrees
  5. Remove the foil halfway so that the chicken can brown

Bobotie and Yellow Rice

A South African tradition

 2 ½ hours preparation time

 

People                      50                             65                   80       

 Mince meat           8 kg                          10 kg                  12 kg

Onions                  6 onions                   8 onions            10 onions

White bread       12 slices                    15 slices               18 slices

Milk                      2 ¼ litres                 3 litres                3.5 litres

Eggs                    23 eggs                      30 eggs                36 eggs

Curry powder   115 ml                       150 ml                 180 ml           

Turmeric            60 ml                         75 ml                   90 ml

Sugar                 270 ml                      350 ml                 450 ml

Salt                       80 ml                      120 ml                  125 ml

Pepper                 20 ml                        30 ml                    35 ml

Lemon juice      270 ml                     350 ml                  425 ml

Raisins               385 g                          500 g                     600 g

Chutney            450 ml                     600 ml                    725 ml

Banana              6 bananas                 8 bananas         10 bananas

Bay leaves

Method

  1. Fry the onions.
  2. Fry the meat separately. Scoop off the fat from the meat. Add all the spices and onions.
  3. Soak bread in the milk and add to the meat. Mix thoroughly.
  4. Add the raisins and bananas.
  5. Pour into oven pans and flatten. Stick bay leaves in such a way that you can remove it again after baking.
  6. Beat the eggs and add the milk. Pour over the meat.
  7. Bake at 220 degrees C for 30 minutes or until the egg is cooked.
  8. Serve on yellow rice.

Coated Chicken and Mash

2 hours preparation time

 

People                             35-40              50-60              65-75             

Chicken coating          ¾ cup           1 cup               1 ¼ cup

Flour                             1 ½ cups       2 cups            2 ½ cups

Salt                                1 ½ cups       2 tbsp            2 ½ tbsp

Pepper                          1 ½ cups       2 tbsp            2 ½ tbsp

Cayenne Pepper         ¾ cup            1 tsp               1 tsp

Eggs & bit of milk              make more if you need more

 Method

  1. Heat oven to 220 degrees
  2. Mix the spices.
  3. Dip the chicken pieces in the egg and milk mixture and cover with coating. Mix more when you need more
  4. Place the chicken in a flat tray and cover with aluminium foil – shiny side inside.
  5. Cook for 1 ½ hours.
  6. Remove the foil halfway so that the chicken can brown and turn the heat to max.

 Mash potatoes

1 hour preparation time

Use the 1 litre see-through measuring jug as a measurement.

People                           35-40              50-60           65-75             

Potatoes                                  1 per person if large size

                                                 2 per person if medium size

Butter                         350 g              500 g              750 g

Salt                             1 tbsp             2 tbsp             3 tbsp

Milk                          ½ litres           1 litre              1 ½ litres

Pepper                    ½ tbsp             1 tbsp              1 ½ tbsp

Method

  1. Bring ½ a pot of water to a boil
  2. Peel the potatoes with the electric potato peeler doing 20 potatoes at a time
  3. Cut into small pieces
  4. Boil the potatoes till soft (about 30 minutes)
  5. Drain the water and mash – you can use the cake mixer to mash the potatoes, but start on a low setting or you will have a potato shower.
  6. Add the butter, milk, salt and pepper. Taste to see if it needs more.

Vegetarians

Cook a vegetarian schnitzel for them in stead of the chicken

Diabetics

Cook a piece of chicken separately in a small pan without its skin, but coated with no salt.

Lasagne

2 ½ hours preparation time

 

People                                   35-40              65 – 75          

Minced beef                          6kg                  12 kg

Chopped onions                  4                         7         

Carrots (chopped)                6                      12

Baby marrows and peppers (chopped) optional

Tomato puree                        ½ big tin       1 big tin

Tomato & Onion mix           ½ big tin       1 big tin

Garlic                                      4 tbsp            8 tbsp

Soya sauce                             ½ cups          1 cup

Brown sugar                         ½ cups          1 cup

Lemon juice                          ½ cups          1 cup

Cayenne pepper                   ½ tbsp          1 tbsp

Salt                                         1 tbsp             2 tbsp

Oregano                                1 tbsp             2 tbsp

Lasagne sheets                  

 

White sauce

Flour                                       700g               1000g

Butter                                     700g               1000g

Milk                                         7 litres                        10 litres

Salt                                         1 tbsp             2 tbsp

Pepper                                   ½ tbsp            1 tbsp

Grated cheese                     

Method

lasagne

photo credit:photobucket.com/user/SuzieP/media/lasagne.jpg

Meat

  • Take the meat out the night before so that it can defrost.
  • Fry onions till brown.
  • Add garlic and fry a bit more.
  • Fry the mince and add all the ingredients together and cook for a while on low heat stirring occasionally.

White sauce

  • Melt butter, take of the heat and stir in the flour.
  • Slowly add milk while stirring with a whisk to avoid lumps from forming.
  • Put back on the fire.
  • Bring to a boil.
  • Stir for the full duration of the milk heating.
  • If the milk burns, change the pot and stir faster.

Put it all together

  • Preheat the oven to 180 degrees.
  • Lay lasagne sheets in a greased pans.
  • Work out beforehand how many pans you will need taking into account a decent piece per person and the number of people.
  • Scoop half the meat onto it and flatten.
  • Scoop half the white sauce over the meat.
  • Repeat.
  • Add grated cheese on top and bake for 40 minutes.
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