FoodAndCookingCoordination
From DorkbotLondon
Last year's: FoodAndCookingCoordination07
We may as well do the delivery from Ocado (waitrose) again, it worked out well last year. We should plan for cooking for around 30 for friday dinner, and 50-60 for the other meals.
For the breakfasts we'll do it simply and get in bread, butter, cereal, milk (both cow and soya) etc.
No meat is provided in the shared menu. Please bring your own for the BBQ.
We'll have a fair bit of freezer and fridge space.
Yoshi will make miso soup.
Contents |
Menus
If you have a culinary bent, pick a meal, volunteer as Head Chef and set a delicious menu! Add the individual ingredients needed below your menu, with quantities... The ingredients will then get ordered via ocado.
Friday Dinner
This will likely be a smaller dinner than Saturday, as not everyone will be there. Quantities on the cautious side!
Head chef + volunteers required
Sally M volunteer
Curry again? [steve a]
Got a great recipe for vegetable biriyani, Karo, Antosh and I would volunteer for cooking, a bit anxious about amounts though. [sim]
Good recipe for Angelica Cornbread (polenta & whole grains - very filling) plus Miso-Tahini Spread. Can definitely be breakfast/lunch for next day (or two) and is easy to cook.
Sim/Karo and antosh cooking up a biryani
dhal
- 1.5kg red lentils
- 500g onions
- curry paste
Biryani
for 25 people (not the whole contingent)
- 1.5 kg Basmati rice
- 1 kg onions
- 2.0 kg around 6 Sweet Potato (cubed)
- 2.0 kg Cauliflower (brokrn into florets)
- 6 peppers
- 625 g green beans
- 5 tins tomatoes
- 100g coriander (1 bunch)
Method
This is adapted since we won't be using a microwave
Chop & fry onions till soft 3 -4 mins
Add Chopped peppers and fry till softish (another 3-4 mins)
Add spices /curry paste etc
Add washed rice & fry for 1 minute
Add tinned tomatoes and water (approx 2xquatity/3l )
Add rest of veg
Bring to boil and simmer till cooked. Reckon on approximately 20 minutes when boiling. But be aware, in these quantities it will take much longer to reach boiling, but will cook some in the mean time.
Add chopped coriander just before serving.
I [steve a ] will have a go at making some chapati and naan
Saturday Lunch
Head chef + volunteers required
Julie F and Sarah P volunteer for head chefs (under Tall Paul's quantity ordering guidance please :)
Sally M volunteer
Buffet style lunch as last time:
- Bread for sandwiches - a mix of rye bread, brown bread, Vogels... - whatever Ocado have.
- Crackers - Jacobs Cream Crackers, Rye Crisp Breads...
- Crisps
- Potatoes (for a potato salad for non-bread eaters)
- Spring Onions
- Avocados (ripe and ready)
- Tomatoes
- Cucumber
- Lettuce
- Beetroot
- Spinach (young leaves)
- Radishes (pink)
- Cheeses - 3 kinds, e.g. Cheddar, Camembert, Wensleydale
- Butter
- Soya Spread
- Eggs (to boil)
- Hummus
- Mayonnaise
- Salad Cream
- Pickle
- Dressing (Balsamic and Oil but you've got this covered in the list below)
Left overs from this can be used Sunday too.
Saturday Dinner
I will co-ordinate this again --Tallpaul 08:52, 16 May 2008 (EDT) I'll help -Evan
Noodles + Vegetables (+ Tofu)
- 3.5kg of Noodles (egg/rice for vegans)
- 1kg appros of (smooth unsweetened) peanut butter
- [not sure if ocado will do this but miridian do eactly this, holland &barrat]
- should we steer clear of putting it in due to alergies, use as a side
- 1 bottle soy sauce
- Seasame Oil
- 6 Tbsp chilli
- 2 Tbsp Fennel Powder
- 2 cups fresh basil
- 12 cloves garlic
- 1.5 kg cucumber
- 0.5 kg spring onions
- (1.5 kg Tofu+ five spice + (ground) star anise + soy sauce)
- I was thinking to cook Miso-soup, but is it match to other dish ? (Yoshi)
Asian Cabbage Slaw
- 3.5kg Red/white cabbage
- 1.5 -2kg carrots
- 0.75kg red pepper
- veg oil
- rice vinegar
- soy sauce
- brown sugar
- 3 tbsp Ginger
- 12tbsp seasame seeds
Honolulu Beans
- 1kg (red) onions
- Veg oil
- 12 x 410g cans of kidney beans
- I can bring my pressure cooker, save a few cans[and unnecesary recyling] and used dried? Can also be used for the burgers[steve a]
- Hoisin sauce
- Djion Mustard
- Tomato Paste
- Soy Sauce
- Sesame Oil
- Cumin
- 1 litre pineapple juice
- 1 large tin pineapple
Sunday Lunch
Head chef + volunteers required - I suggest something like salads and sandwiches for this. Fresh fruit, veg and bread ? We can do some basic preparation for salads and then let people prepare their own.
Sunday Dinner
Head chef + volunteers required
(shall we do another bbq?) YES, do we need somethung to use as a grill?
Happy to burn my fingers again[steve a]
yep i guess two grills, one for veg and one meat [alex m]
Sally M volunteers - again!
I'll cook Miso-soup (and I'll bring all the materials, cups ) [Yoshi]
Vegie burger
- 500g red lentils
- 1kg of oats
- red kidney beans
- 6 eggs
- thyme [ will get from health food store]
- onion
- 400 g sunflower seeds
- garlic
prbably a few other bits and bobs
salad
- lettuce
- tomatoe
- cucumber
- 1 celery
- 4 packs of bioled beetroot
- 2 peppers
coleslaw
- 1 white cabbage
- 10 onions or so
- 1kg carrots
- mayo
- 500g natural yoghurt
bread rolls, may as well do a big bake
- 3kg strong white bread flour
- dried yeast
potatoes to bake
Resources
- This is a useful guide to quantities: http://www.lcv.org.uk/howto/catering.html
- Quick guide to Food Hygiene
- Moosewood Restaurant: Cooks for Crowds. This is a cook book I brought recently, with Dork Camp in Mind. It has vegetarian recipes for 24 portions. (Tallpaul)
Extras
things we need, useful stuff, etc
- Cows' Milk 10L (long life ok?) is this enough for 60 peoples breakfasts x 3?
- Soya Milk 4L (more?)
- 4x Anti-bacterial handwash
- Toilet paper
- Tea Bags
- ground coffee
- Bread (how much?) the lcv quantities guide says this: Bread. 1/2 - 2/3 large loaf (Assuming 20 slices/loaf). That's for 2x Breakfast and 2x Lunch
- Washing Up Liquid
- Large bottle Ketchup
- Mayonnaise
- Salt
- Marshmallows
- Balsamic Vinegar
- Olive oil
- Wooden Skewers
- Sugar
- Mustard
- Chutney
- Corn flakes
- Muesli
- Fruit juice
- Butter
- porridge oats
- apples
- bananas
- marmite
