Badjak
Sous Chef
- Joined
- Dec 24, 2010
- Messages
- 858
I've been asked to do catering for 3 times dinner for about 20 people. All adults.
I got most of it sorted in my head, but still struggling a bit with day 1.
There are some limitations though.
- it needs to be made on the spot as there won't be any fridge or freezer space left
- no oven, no electrics
- there is not much in the form of convenience products available
Day 2 is full Indonesian and is the main event. Lot of dishes, fairly meat centric & obviously rice based
Day 3 is snack/finger food, think hummous, tzatziki, spring rolls, salads, paté, whatever, got a whole list ready
So day 1 needs to be fairly easy, not too much meat, no braai like I first thought of.
I don't want to do spaghetti bolognese or something like that as thats considered very low class here.
It gotta be different from day 2 and 3
I was thinking of chicken tikka masala, dal & a big salad, but open to more ideas
I got most of it sorted in my head, but still struggling a bit with day 1.
There are some limitations though.
- it needs to be made on the spot as there won't be any fridge or freezer space left
- no oven, no electrics
- there is not much in the form of convenience products available
Day 2 is full Indonesian and is the main event. Lot of dishes, fairly meat centric & obviously rice based
Day 3 is snack/finger food, think hummous, tzatziki, spring rolls, salads, paté, whatever, got a whole list ready
So day 1 needs to be fairly easy, not too much meat, no braai like I first thought of.
I don't want to do spaghetti bolognese or something like that as thats considered very low class here.
It gotta be different from day 2 and 3
I was thinking of chicken tikka masala, dal & a big salad, but open to more ideas