Handy Hints

Cooking for a party

The whole idea of cooking for more than 8 people may be daunting. This is easily overcome by careful serious organisation. Think ahead, plan ahead and cook in stages is the best way to handle the situation.

1) It is always much easier to use recipes that are tried and tested.

2) Check the menu against the pots, pans, oven space, hob burners, freezer and refrigeration space that you will need to produce it.

3) Make a time-table bearing in mind that larger quantities take longer and may require additional cooking time.

4) Scaling recipes up and down is not always only a matter of doubling or halving the ingredients.

5) Large stews may need proportionately less liquid than small ones.

6) Doubling up on powerful spices like chili, paprika and saffron is often too much for the dish so use sparingly.

7) Liquid recipes cooked at or about the boiling point of water will take a little longer for the water to come to the boil, but after that, the larger volume should make no difference to the cooking time.

8) Large roasts or cakes will take longer to cook but at a lower temperature if the heat is to penetrate without burning the outside to a crisp.

9) Heating food from the refrigerator will take longer than from room temperature and a moderate heat of 180ºC/350ºF/ gas mark 4 should be used.

10) To keep food warm use a low temperature 150ºC/300ºF/ gas mark 2 or a double-boiler.

11) Hot plates for hot dishes are very useful for large gatherings especially for buffet service.

12) Rich or strong ingredients like onions, blue cheese, wine, double cream, mustard, vinegars do not ALWAYS need doubling up. Err on the cautious side – you can always add but it is much harder to take away!

13) Plan your shopping as well as your cooking. Non-perishables can be bought will in advance. Perishables should be bought nearer the event – watch the ‘sell by’ dates. Fruit and vegetables are obviously best if brought as fresh as possible. Use local delivery services where possible. Extended supermarket opening times and on-line shopping by computer are a distinct advantage for the busy cook.

14) When catering for more than 8-10 people it is much easier to make and serve two or three batches of the same dish that it is to make an enormous one. For example lasagne for 20 in one dish is very difficult to cook and serve with style.