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Meat dish recipe for a banquet. How to cook banquet dishes at home: simple and accessible recipes

Meat dish recipe for a banquet. How to cook banquet dishes at home: simple and accessible recipes

A great idea for a home party or informal communication in the office is to organize a buffet.

Translated from French, buffet means fork. This cutlery is used as the main one at a buffet table.

A buffet is when:

  • those gathered eat standing;
  • choose their own food;
  • most often, they serve themselves;
  • The primary purpose of the event is to socialize, and the secondary purpose is to have a snack;
  • maximum free space for movement and discussion of issues for which everyone has gathered;
  • minimum space occupied by tables;
  • plenty of plates with great bite-sized appetizers and drinks.

At this event, each guest, moving easily, will find an interesting and pleasant interlocutor.

It doesn’t cost a creative manager anything to organize a buffet. The main idea! If you are trying to host this buffet at home or at work for the first time, then we will share some interesting recipes for preparing appetizers for the buffet table.

What snacks satisfy the term “buffet”?

Used for a buffet table are mini-sized portioned appetizers. Prepared quickly and, nevertheless, not inferior in taste to long-cooked dishes. It is supposed to be eaten with your hands or using a fork or skewer.

Light snacks for a buffet table are usually simply prepared, but served in a creative way. Any products will be used.

If you understand the basic principle of cooking, you can invent your own signature recipes quickly and easily. Main, take care in advance about purchasing tartlets, canapés, crackers different tastes, breads.

Let's look at the most popular options for quick snacks.

An excellent option - a buffet appetizer on a skewer

It's good because it's easy to use. Meat, vegetables, seafood or fruits - you can put everything on a skewer.

  • Products that require heat treatment before attachment can be easily fried in basic batter (a mixture of water, 1 yolk and flour).
  • The simplest recipe is to put different varieties of cheese on a skewer, alternating with pineapple cubes, cherries, multi-colored grapes and black olives.

Cute buffet appetizers and small canapés will wonderfully decorate a festive table.

To begin with, we offer a list of quick ideas for the buffet menu.

Small round buns are perfect. You need to cut them and put whatever your heart desires inside: cutlets, meat, ham, cheese, a variety of vegetables and herbs. Any sauce.
Or divide the buns into halves. And put any filling or salad on each half.

Sandwiches are perfect for a buffet table. Anything will do in any cut. Be original!

Snacks for an office buffet can be ordered from specialized catering companies with delivery on the day of the holiday. In this case, menu options will be offered to you by specialists from the supplier company.

For those who decide to have a hand in preparing the buffet table, or to diversify it, we offer:

Step-by-step recipes for cold appetizers for a buffet table with photos

Cold fish appetizers

When preparing, use skewers or fill tartlets.

Salmon rolls

Perfectly diversify the buffet table. Tasty and bright. Easy to prepare.

Product composition:

  • salmon, cut into thin slices;
  • eggs;
  • hard cheese;
  • mayonnaise;
  • olives or black olives.

The quantity of products depends on the number of guests.

  1. Cook the rice as usual. We do not add salt.
  2. Boil the egg. Grate. Combine with boiled rice into one mass.
  3. Grate the cheese and add to the rice-egg mixture.
  4. Add mayonnaise, mix. You should get a sticky thick mass.
  5. Place 1 tbsp on a piece of fish. spoon of prepared mass. Roll into a roll.
  6. Secure using a toothpick or skewer. Garnish with olives.

Tartines with herring

The snack has an original look. It will appeal to everyone who loves fish. The taste is spicy.

Required Products:

  • slightly salted herring;
  • puff pastry or ready-made tartlets;
  • cottage cheese;
  • eggs;
  • sour cream;
  • greenery.

Cooking procedure.

  1. Cut out any shapes from the dough.
  2. Beat the egg and brush the shapes. Bake at 220° for 15-20 minutes.
  3. Boil a couple of eggs and remove the yolk. Peel the herring, remove the seeds. Chop a good portion into rectangles.
  4. We turn all the remaining ugly herring, cottage cheese, yolks and sour cream into minced meat with a blender.
  5. This is what the mixture should look like.
  6. Assembling the tartines - place the mixture on the tartine and garnish with the greenery paws.

Vegetable recipes

Eggplant sandwich

These sandwiches are prepared in an original way - without bread. Very few calories. Eggplant lovers will love this recipe!

You will need:

These unusual snacks on skewers are prepared as follows:

  1. Sprinkle the sliced ​​eggplants with salt and leave for 15 minutes.
  2. Rinse the circles and dry.
  3. Fry on both sides.
  4. Pepper and salt the prepared eggplants.
  5. Chop the garlic coarsely, fry and discard. We need the resulting oil with the smell of garlic.
  6. We also cut the tomatoes into slices.
  7. Fry the tomatoes in garlic oil.
  8. Making cheese slices.
  9. Prepare the tower: eggplant - cheese - eggplant.
  10. Top with a circle of tomato.
  11. Pierce the resulting sandwiches with a skewer and place in the oven for a couple of minutes. The cheese needs to melt.

Place on dishes, decorate and serve.

Vegetable sandwiches

Vegetable mini sandwiches look appropriate on the table next to other holiday snacks.

For preparation you need:

  • tomatoes;
  • long thin loaf;
  • Mozzarella or Feta cheese;
  • garlic, a couple of cloves;
  • various greens;
  • vegetable oil or butter for frying.

  1. Cut the tomatoes into slices.
  2. In a bowl, mash the cheese with a fork.
  3. Chop the greens. Pass the garlic through a press.
  4. Mix cheese, herbs and garlic.
  5. Fry the bread pieces in oil.
  6. Cover the loaf pieces with the prepared mixture.
  7. Decorate with a slice of tomato and herbs.

Cold meat appetizers for a buffet table

Salad with bacon

A tasty and bright snack. Simple and quick to prepare.

Prepare:

  • bacon - 100 gr. ;
  • cherry tomatoes - 6 pcs. ;
  • lettuce leaves;
  • loaf - 3 pieces;
  • lemon juice - 15 ml;
  • olive oil - 30 ml.
  1. Chop the bacon and fry until crispy.
  2. Cut the loaf into cubes and dry in a frying pan.
  3. Cut the tomatoes in half and tear the lettuce leaves. Add croutons and bacon.
  4. Mix and season the salad with oil and lemon juice.

Meat in oranges

Juicy, low-fat, with a pleasant citrus flavor and aroma.

What do you need for cooking?

  • beef meat 1 kg;
  • oranges 2 pcs. ;
  • spices, onion and salt to taste.
  1. Take a piece of meat in the form of a bar. Don't cut all the way through.
  2. Cut onions and oranges into rings.
  3. Rub the beef with spices and salt.
  4. Fill the slits with onion and orange rings.
  5. Transfer the meat to the mold. Add some water.
  6. Cover tightly with foil. Puncture the foil with a needle in several places. Bake in the oven at 200-220 for 1.5 hours.

The dish is ready! Remove the foil carefully; hot steam may burn you.. Let the meat sit for 20 minutes, then cut into portions.

By the way, try the oranges! Delicious!

Cold cuts

There’s no need to be too tricky with cutting. The main thing is to serve and decorate it on dishes.

The photos below will help you.

  • powdered sugar;
  • a pineapple;
  • bananas;
  • apples;
  • oranges;
  • kiwi;
  • yogurt;
    1. Cut the pineapple in half.
    2. We take out the pulp and cut into cubes, like the rest of the fruit.
    3. Sprinkle with powdered sugar.
    4. Top with yogurt.
    5. Place the finished salad in half a pineapple.

    fruit plate

    It is enough to cut a variety of fruits into cubes and place them on plates in different proportions. Then Each dish will have its own color scheme.

    The photo shows original ways of decorating fruit slices and fruit canapés.





    And what Russian doesn’t like delicious food! A festive feast is a favorite pastime in our country. And although the crisis does not invite special financial recklessness, the holiday is sacred. And for the holiday, how can you not prepare something special from meat to please your man and other meat-eaters!

    So, let's begin to surprise and amaze. But let's start with something traditional.

    • Pork (neck or shoulder, preferably slightly fatty) – 1 kg;
    • garlic - about half a large head;
    • salt, black pepper, cinnamon - to taste;
    • water – 1 (or a little more) glass;
    • egg - 1 piece;
    • flour - as much as needed.

    Wash the meat, clean it from excess and simply ugly, giving it a pleasant, finished shape.

    Carefully wipe off moisture and rub with spices. You can first stuff it with garlic, or season it with finely chopped garlic along with spices.

    Wrap the meat in cling film and leave it in the refrigerator overnight.

    The next day, from eggs, water and flour, prepare the dough as for fried pies: not hard and not liquid. There should be enough to wrap around a piece of pork. If it’s not enough, do more.

    The best side dish for boiled pork is cucumbers or pickled fruits. Don't forget to serve horseradish. The wine is, of course, red.

    Roll out the dough quite thin, wrap the pork in it, and pinch the edges. Now we wrap everything together in foil (the foil should not be close to the meat) and place it in the oven at 200 degrees. You know your oven better, think about whether you need to pour a little water into the pan or the meat won’t burn anyway?

    Bake for 40 minutes, then reduce the temperature by 10 degrees and bake for another hour, adding water if necessary.

    It is better to cool the meat in foil, then remove the foil and baked dough (it does not need to be served, but some people like to eat it) and leave it to rest for several hours in the refrigerator. Can be prepared for boiled pork.

    Buzhenina is a traditional dish for. But boiled pork will be appropriate on any holiday table and is eaten with appetite and gratitude by everyone, young and old, who gets it. Please your parents with boiled pork.

    Meat in French

    Let's try to slightly reduce the calorie content of this amazing dish, killer for almost any figure.

    • Meat (take pork without fat) – 1 kg;
    • onion - a couple of medium-sized onions, maybe smaller;
    • oyster mushrooms – 400 grams, you can take a standard package;
    • hard cheese (take low-fat cheese) - to taste, who likes it - 300 grams, who doesn’t - and 100 is enough;
    • mayonnaise – homemade or regular, don’t use light mayonnaise – it contains only GMOs;
    • salt, pepper - to taste.

    Wash the oyster mushrooms, cut them not too finely, and chop the onion finely.

    In a frying pan with a small amount of oil, fry the oyster mushrooms and onions a little for 7-10 minutes, no need to fry.

    Cut the meat across the grain into pieces about a centimeter thick, cover with cling film and lightly beat.

    Place the pieces on a baking sheet lightly greased with fat or vegetable oil. If you like salty and peppery, it's time to make your meat that way. But don’t get carried away - the cheese and mayonnaise will be salty.

    The dish is fatty, so it is better to serve it with fresh tomatoes or herbs. We wash it down with dry red wine, of course. And whoever doesn’t like it, let him drink water: washing it down with semi-sweet stuff is not for the faint of heart.

    Lubricate each piece generously with mayonnaise, place the onion-mushroom mixture on it, and sprinkle (more or less generously) with grated cheese on top.

    Bake for 40 minutes in the oven at 180-190 degrees. If the cheese is not browned, increase the temperature to 250 degrees for 2-4 minutes, but do not overcook the meat!

    Perhaps another variation on the theme of meat traditions is pork ribs. Let's cook them with vegetables.

    • Pork ribs – 1 kg;
    • potatoes – 4-5 pieces;
    • carrots – 1 medium;
    • frozen broccoli, or cauliflower, or Brussels sprouts, or a mixture - two handfuls;
    • green beans - a couple of handfuls;
    • frozen peas - a handful;
    • young corn - 1-2 cobs;
    • mustard, ketchup, vegetable oil - 2 tablespoons each;
    • salt, mixture of peppers, oregano, paprika - to taste; You can add cumin or rosemary, but this is not for everyone.

    Wash the ribs thoroughly and cut into portions.

    Mix ketchup, mustard, oil, spices and rub the ribs with this marinade. Cover with film and place in the refrigerator for a couple of hours.

    We will peel the potatoes and cut them into slices, the carrots into slices, the Brussels sprouts into halves, and we will separate other types of cabbage into small inflorescences. If your beans are not frozen, but fresh, cut them into pieces 3-4 centimeters long. Cut the corn cobs crosswise into slices up to a centimeter thick.

    Serve hot, no additional side dish needed. You can serve sour cream or yogurt with chopped herbs as a sauce.

    Place all the vegetables in a saucepan with a little oil, add water and simmer for about 7 minutes. If you can’t live without onions, add a little, but it’s fine without them.

    Place the vegetables in the pan, place the ribs on them and pour in the remaining marinade.

    We will bake at a temperature of 200 degrees for 40 minutes under the lid, and then another 10 minutes without the lid. Ribs vary widely, so be sure to check for doneness.

    This dish is good if you don’t know exactly how many guests there will be and how hungry they will be.

    And here are a couple more similar dishes from the series “Darling, I’ll be there in half an hour, and there are about ten other people with me.” Joke. In general, when “there is no time, but you need meat.”

    If you really don’t have time, then “pork with eggplant”, but “chicken with eggplant” is not the same at all. Although, everything is individual.

    • So, meat – 1 kg;
    • eggplants – 3-4 pieces;
    • onion - a pair of heads;
    • garlic – 1 medium head;
    • vegetable oil for stewing - quite a lot;
    • salt - to taste.

    Wash the meat well, dry it, cut it across the grain into small pieces. You can cover with cling film and beat it a little.

    Then salt it and rub it with garlic, passed through a garlic press, cover it with cling film and let it stand.

    In a good saucepan, heat the chopped onion until it becomes transparent.

    For a side dish you need something neutral - boiled potatoes or even rice.

    Wash the eggplant and, without peeling it, cut it into cubes (or, if you prefer, into half rings).

    Place the meat and eggplants in a saucepan with the onions, add oil and water and simmer over low heat until the meat is cooked.

    The dish will turn out to be very spicy and spicy, children will not eat it (and nutritionists would not recommend it to them), but adults will do just fine.

    The second festive meat dish from the same opera is pork with mushrooms.

    • Pork (shoulder, ham) – 1 kg;
    • mushrooms (champignons, oyster mushrooms, forest mushrooms - just not a mixture; different mushrooms have different cooking times) - let's say the same amount, but maybe less.
    • onion – 2-3 heads;
    • sour cream is quite fatty (at least 20%) - 400 grams or more;
    • butter – 50 g;
    • vegetable oil – 2 tablespoons;
    • salt - to taste;
    • if desired - grated cheese, 150 grams.

    Wash the mushrooms; if they are wild mushrooms, boil them and cut them into large pieces. Chop the onion.

    Place the butter in a frying pan, melt and hold the onion in it until it becomes transparent. It is advisable not to fry!

    Wash the pork, dry it, cut it into small pieces.

    This dish goes well with mashed potatoes or vegetables, but you can also use rice. Then preferably rice stewed with vegetables: peas, corn and sweet peppers.

    Mix the meat, mushrooms and onions into the pan. Mix sour cream with salt and water (the sauce should cover the meat and mushrooms) and pour into the mold. Place in the oven at 180-190 degrees.

    If possible, it's best to cook covered for the first 40 minutes, but the sauce tends to run off, so see what works for you.

    Then you need to remove the lid, add cheese, if you like, and cook for another 20 minutes until the meat is ready. Offer to cook this dish.

    Knuckle with cabbage and other goodies

    • Boiled-smoked shank (can be boneless) – a couple; however, look at the size of the knuckle and the number and “quality” of guests: some guests will eat a whole knuckle;
    • semi-smoked sausages – 400 grams;
    • sauerkraut - about half a kilo;
    • fresh cabbage - half a head of small;
    • bay leaf, peppercorns, tomato paste;
    • vegetable oil – 5 spoons;

    Wash the knuckle thoroughly, scrape it if necessary, and let it cook in a small amount of salted water (just to cover it). There are also peppercorns and bay leaves.

    While it cooks (at least an hour), chop fresh cabbage. If the sauerkraut is coarsely chopped, you need to chop it. Kitchen scissors are suitable for this purpose.

    Sometimes the cabbage burns. Make sure that this does not happen by stirring it from time to time.

    Cut the sausages into small circles, quickly fry them in a saucepan in vegetable oil, add both cabbages there, mix them - and let it all simmer for about 40 minutes.

    Now it’s time to take the mold, lay out the cabbage with sausages, and the shank on top of it. And all this - in the oven at a temperature of about 170 degrees.

    The only thing missing for this dish is beer. Read what sandwiches to complement your holiday beer table in.

    Pork roll

    • Pork tenderloin – 1 kg;
    • smoked or raw bacon strips;
    • champignons – 800-900 g;
    • onion or garlic - to taste;
    • parsley or other greens - 1 bunch;
    • butter – 50 g;
    • cheese – 300 gr.

    Clean the champignons, cut them into slices and fry in oil with the addition of chopped onion or garlic. Remove from heat and let cool slightly.

    Wash the parsley, chop it and add it to the mushrooms. Grate the cheese on a fine grater.

    Wash the pork, dry it, cut it across the grain. Now cover with cling film and beat it off.

    It is better to serve this dish with potato salad or any salad.

    Place the chopped pork on the film in one layer to form a layer of meat.

    Place the filling and grated cheese on it.

    Using film, wrap the roll, wrap it in bacon, and put it in the mold.

    Cover with foil and place in the oven at 180 degrees.

    Bake for about an hour, check readiness by piercing the roll with a narrow knife.

    If the juice is clear, you can remove the foil and bake the roll at 220 degrees until crusty.

    And now the dishes that children will appreciate. They are perfect for a children's party.

    • Pork – 800 gr;
    • potatoes - according to the volume of pork;
    • mayonnaise - pack;
    • garlic - half a head;
    • cheese – 300 gr.

    Prepare the pork: cut it across the grain, cover it with film and beat it lightly.

    Put the pork in a saucepan, add a little water, squeeze out a couple of cloves of garlic, add salt and cook over low heat for about 30 minutes.

    The side dish is already included, but it would be nice to add some fresh vegetables.

    Peel the potatoes and cut them into thin slices (you can even use a potato peeler), place them on top of the meat, squeeze out another clove of garlic, lightly salt them and pour mayonnaise mixed with water so that the potatoes are covered.

    Let's cook for another 20 minutes under the lid.

    Now squeeze out the rest of the garlic and cover everything with cheese. If the saucepan is suitable for this, put it in the oven for 10 minutes at 220 degrees. If not, keep it covered for 10 minutes over low heat.

    Pate

    • Minced meat – 1 kg;
    • chicken liver 300 gr;
    • bread soaked in milk;
    • eggs – 3 pcs;
    • sweet pepper – 2 pcs, preferably red;
    • greens – 1 bunch;
    • cauliflower - half a head of large;
    • butter – 50 g;
    • salt, pepper, onion, garlic - to taste.

    We wash the liver, clean it, and put it through a meat grinder.

    Mix the minced meat with eggs, liver, bread and eggs in a blender. Cut the pepper into cubes and simmer for about 7 minutes. Add onion and garlic.

    Now add chopped herbs, pepper and cauliflower divided into inflorescences, salt and pepper to the minced meat.

    Grease the pan with oil, lay out the minced meat, cover with foil and bake in the oven at 180 degrees for 30 minutes. Check for readiness.

    Now, if the juice is already clear, remove the foil, grease the surface with butter and return to the oven for 10 minutes.

    A light pate can be prepared.

    A meat dish, and more than one, will become a favorite at any holiday!

    COLD SEAFOOD APPETIZERS
    ASSORTED FISH SALMON LOW SALT OIL FISH - 12 pcs.
    HERRING WITH RED ONION AND BELL PEPPER MARINADE - 20 pcs.





    ASSORTED FRESH VEGETABLES TOMATOES CUCUMBERS BELL PEPPER GREENS - 10 pcs.
    EGGPLANT ROLLS STUFFED WITH CHEESE, WALNUTS AND GARLIC - 25 pcs.
    MOZZARELLA WITH TOMATOES AND PESTO SAUCE - 10 pcs.
    FOREST SALT MUSHROOMS - 20 pcs.

    TRADITIONAL BAKED PIES

    MINI PIES WITH MEAT - 50 pcs.

    SALADS
    "CAESAR" SALAD WITH CHICKEN FILLET - 20 pcs.
    SALMON SALAD WITH CHEESE AND QUAIL EGG - 20 pcs.
    GREEK SALAD - 20 pcs.

    HOT DISHES
    SALMON STEAK WITH CREAM-CAVIAR SAUCE - 25 pcs.
    TURKEY MEDALLIONS IN BACON - 25 pcs.

    SIDE DISHES

    GRILLED VEGETABLES - 25 pcs.

    DESSERT
    ASSORTED MINI CAKES (strawberry, kiwi, mango, velvet potatoes, fruit tartlet, berry tartlet) - 50 pcs.

    SOFT DRINKS



    COST OF BANQUET No. 1 FOR 50 PEOPLE: 3000 rub./person.

    Example of banquet No. 2 (4000 rub./person)

    Call us and we will select an individual menu for you


    FRESH TUNA CARPACCIO WITH GREEN SALAD - 10 pcs.
    FISH ASSORTED SALMON LOW SALT, OIL SMOKED TROUT FISH - 10 pcs.
    BARREL HERRING WITH POTATOES, RED ONIONS, HERBS AND BORODINSKY BREAD CROUTONS - 15 pcs.

    COLD APPETIZERS FROM MEAT AND POULTRY
    SPICY ROAST BEEF MARINATED IN WINE SAUCE - 20 pcs.
    ASSORTED MEATS SPICY ROAST BEEF, BUZHENINA, SMOKED TURKEY FILLET - 10 pcs.
    VITELLO TONATO VEAL WITH TUNA CREAM SAUCE - 10 pcs.
    HAM ROLLS WITH SOFT CHEESE - 50 pcs.

    VEGETABLE SNACKS, CHEESE AND MARINADES
    ASSORTED FRESH VEGETABLES TOMATOES CUCUMBERS BELL PEPPER GREENS - 6 pcs.
    ASSORTED CHEESE BRI DOR-BLUE KING ARTHUR WITH FLOWER HONEY, CANDIFIED CUTS AND GRISSINI - 4 pcs.
    EGGPLANT ROLLS STUFFED WITH CHEESE, WALNUTS AND GARLIC - 40 pcs.
    MOZZARELLA WITH TOMATOES AND PESTO SAUCE - 12 pcs.
    MINI MARINATED PATSSONS, GERKISHES, MARINATED CHERRY. - 20 pcs.

    TRADITIONAL BAKED PIES
    MINI PIES WITH CABBAGE - 50 pcs.
    MINI PIES WITH MEAT - 50 pcs.

    SALADS
    "TUSCANY" SALAD WITH CHICKEN BREAST AND CHAMPIGNONS - 20 pcs.
    CHICKEN SALAD WITH GORGONZOLA, BAKED PEAR AND WALNUT - 20 pcs.
    CORN SALAD WITH SEA SCALLOP AND MANGO SAUCE - 20 pcs.

    HOT APPETIZERS
    SEAFOOD JULIEN IN CREAM SAUCE IN KOKOTNISH - 25 pcs.
    JULIEN WITH CHICKEN IN CREAM SAUCE IN KOKOTTNISH - 25 pcs.

    HOT DISHES
    BAKED SORADHA WITH WASABI SAUCE - 25 pcs.
    PORK TENDER MEDALLIONS - 25 pcs.

    SIDE DISHES
    STEAMED VEGETABLES - 25 pcs.
    COUNTRY STYLE POTATOES - 25 pcs.

    DESSERT
    PANNA COTTA WITH FRESH BERRIES - 50 pcs.
    FRUIT VASE apples, pears, grapes, kiwi, pineapple, tangerines - 5 pcs.

    SOFT DRINKS
    MINERAL WATER "JEVEA" - 50 pcs.
    JUICE IN THE "J7" ASSORTMENT - 10 pcs.
    COFFEE "ESPRESSO" (sugar cream lemon) - 25 pcs.
    TEA "GREENFIELD" bagged (sugar cream lemon) - 25 pcs.

    COST OF BANQUET No. 2 FOR 50 PEOPLE: 4000 rub./person.

    *Orders for fewer people are possible. The cost is calculated individually.

    Discount 5000 rub. upon pickup.

    Example of banquet No. 3 (5600 rub./person)

    Call us and we will select an individual menu for you

    COLD SEAFOOD APPETIZERS
    FRESH TUNA CARPACCIO WITH GREEN SALAD - 15 pcs.
    GRAINED SALMON CAVAR - 15 pcs.
    FISH ASSORTED SALMON LOW SALT, OIL SMOKED TROUT FISH - 15 pcs.

    COLD APPETIZERS FROM MEAT AND POULTRY
    DUCK BREAST WITH ORANGE JAM - 15 pcs.
    PARMA HAM WITH FLAVORED MELONS - 10 pcs.
    ASSORTED ITALIAN SAUSAGES CHORIZO, MORTADELLA, PEPERONI - 15 pcs.
    VITELLO TONATO VEAL WITH TUNA CREAM SAUCE - 10 pcs.

    VEGETABLE SNACKS, CHEESE AND MARINADES
    BAKU VEGETABLES TOMATOES CUCUMBERS PEPPER GREENS - 10 pcs.
    EASTERN MARKET SPICY KOREAN CARROTS, KOREAN CABBAGE, EGGPLANT, ASPARAGUS - 10 pcs.
    ASSORTED CHEESE BRI DOR-BLUE KING ARTHUR WITH FLOWER HONEY, CANDIFIED CUTS AND GRISSINI - 5 pcs.
    MOZZARELLA WITH TOMATOES AND PESTO SAUCE - 15 pcs.
    GIANT OLIVES AND OLIVES - 20 pcs.

    SALADS
    SMOKED DUCK BREAST SALAD WITH FENNEL - 20 pcs.
    "SAINT-JACQUES" CHICKEN SALAD WITH SEA SCALLOP AND RASPBERRY DRESSING - 20 pcs.
    SALAD OF PARMA HAM AND GOAT CHEESE WITH RUCCOLA SALAD LEAVES - 20 pcs.

    HOT APPETIZERS
    TIGER PRAWN SHASHLIK - 50 pcs.

    HOT DISHES
    SORADAS STUFFED WITH VEGETABLES - 25 pcs.
    VEAL MEDALLIONS WITH SPICY HERBS - 25 pcs.

    SIDE DISHES
    POTATO WELDINGS WITH PAPRICA - 25 pcs.
    GRILLED VEGETABLES - 25 pcs.

    DESSERT
    TIRAMISSU - 50 pcs.
    TARTALETS WITH CREAM Mousse AND FRUIT - 50 pcs.
    FRUIT PLATEAU pear, grapes, kiwi, pineapple, tangerines, strawberries - 5 pcs.

    SOFT DRINKS
    FRENCH MINERAL WATER "PERIER" - 25 pcs.
    FRENCH MINERAL WATER "VITTEL" - 25 pcs.
    JUICE "RICH" IN GLASS - 50 pcs.
    Brewed tea in teapots - 25 pcs.
    COFFEE "ESPRESSO" (sugar cream lemon) - 25 pcs.

    COST OF BANQUET No. 3 FOR 50 PEOPLE: 5600 rub./person.

    *Orders for fewer people are possible. The cost is calculated individually.

    Discount 5000 rub. upon pickup.


    Our company "FURSHET.RU" will be happy to offer you professional organization of banquets for any festive events: company anniversary, private party, birthday, children's party, etc.

    We have been organizing banquets for more than 10 years, and during this time our clients have become: Mosfilm studio, pop stars, the Ministry of Culture, the Ministry of Transport, the International Aerospace Show, the Ministry of Railways and Communications, the Academy of State and Law, and others.

    We solve all the difficulties associated with organizing banquets; this is not a problem for us.

    At your banquet, you will see a variety of cold and hot appetizers, delicious hot dishes, delicate desserts, and exotic cocktails.

    When organizing banquets, we have our own individual approach to each client. All your whims will be fulfilled exactly!

    Organizing banquets, receptions, coffee breaks, presentations, anniversaries, corporate parties - all this is our job, which we do with joy and conscientiously!

    What celebration - wedding, anniversary, corporate event - is complete without a banquet? Perhaps small parties or presentations, where a buffet is often organized.

    A real banquet menu always includes a main hot dish (baked duck with apples or goose, shish kebab or kebab), several salads (fish, meat, vegetables), a variety of cold and hot appetizers, dessert, drinks.

    All the dishes of the special event are distinguished by a special approach to preparation, and the table is distinguished by an exquisite setting.

    Description

    Banquets are available with full service (receptions) and partial. As a rule, the number of waiters is invited at the rate of one per 10-15 guests.

    Also, for these types of celebrations, their own table setting is expected: in the first case it is more thorough, in the second it is simplified. However, so are the dishes served.

    But still there are some nuances:

    • if the celebration occurs during breakfast or dinner, it is necessary that the banquet table have hot and cold appetizers, salads, pickles or fresh vegetables, hot dishes, side dishes, desserts, drinks;
    • if the event takes place at lunchtime, the first dish (soup) is added to the above categories of dishes.

    What kind of appetizers and main dishes can be prepared for a banquet - at home or in a restaurant?

    Sample banquet menu

    For example, below is an indicative menu with banquet dishes (photo):

    1. Cold appetizers (cold fish, cheeses, canapés, meatloaf, vegetables, pickles).
    2. Hot snacks (baked pies - filled with cabbage, meat, potatoes, mushrooms).
    3. Salads (“Caesar”, “Greek”, meat, fish, vegetables).
    4. Hot banquet dishes (salmon steaks with cream sauce; duck with apples; whole goose baked in the oven; shish kebab).
    5. Side dishes (potato wedges, grilled vegetables).
    6. Desserts (fruit, pastries, cake).
    7. Drinks (water, soft, hot, alcoholic).

    We will consider recipes for appetizers and hot dishes that can be prepared for a banquet (at home) in the article below.

    About snacks

    Beautiful, laconic and quite satisfying miniature snacks - canapés - will decorate the festive table and give it a special charm and sophistication.

    They can be prepared from lightly salted fish, cheese, olives, fresh tomatoes, cucumbers, ham, bread and other products, which, when combined, form a complex, laconic dish. All ingredients are secured with a skewer or toothpick.

    Several canapé recipes:

    1. A slice of dried bread with mustard, a piece of smoked chicken breast, an olive.
    2. Soft cheese with herbs and salt is wrapped in a thin layer of fresh cucumber - the upper part, and a piece of bread at the bottom.
    3. A piece of lemon and a grape are placed in the inside of the boiled shrimp, everything is strung on a skewer.
    4. A piece of fried chicken with corn.
    5. Hard cheese, ham, olive.

    You can complement these small cold snacks with more substantial ones - sandwich and chicken roll.

    Sandwich cake

    A fairly quick-to-prepare dish, classified as a cold appetizer, will not leave anyone indifferent at the banquet table.

    Ingredients:

    • wheat flour bread (round) - 1 piece;
    • butter - 20 grams;
    • ham - 150 grams;
    • poultry pate - 250 grams;
    • boiled eggs - 3 pieces;
    • sour cream with horseradish - 50 milliliters;
    • hard cheese - 150 grams;
    • fresh tomatoes - 100 grams;
    • fresh cucumbers - 100 grams;
    • pickled mushrooms - 100 grams;
    • onion - 100 grams;
    • fresh greens - 20 grams.

    Preparation:

    1. Cut the bread lengthwise into two parts - top and bottom.
    2. All the ingredients will be laid out on the lower part - in circles (make “markings” using mayonnaise).
    3. Spread the entire surface with oil.
    4. The first circle (central) is filled with finely chopped eggs with sour cream and horseradish.
    5. In the second circle - finely chopped onions and greens.
    6. The next one contains shredded ham.
    7. In the fourth - grated cheese.
    8. Along the edge are vegetables and pickled mushrooms.

    Before serving, cut the dish into portions.

    Chicken roll

    The dish is prepared from several components - meat, omelet, vegetables and herbs, but the result is excellent.

    Ingredients:

    • Whole chicken - 1.5 kilograms.
    • Egg - 1 piece.
    • Meat ham (smoked and boiled) - 50 grams.
    • Fresh cucumbers and tomatoes - 100 grams.
    • Margarine - 20 grams.
    • Milk - 20 milliliters.
    • Fresh greens - 20 grams.
    • Ground black pepper - 3 grams.
    • Salt - 10 grams.

    Preparation:

    1. Select bones from the raw carcass.
    2. Place the meat and beat with a kitchen hammer.
    3. Sprinkle salt and pepper on all sides.
    4. Prepare an omelette with margarine from eggs, milk, and ham.
    5. Place the omelette inside the bird carcass, roll it up and secure with thread.
    6. Boil the dish in water for 1 hour.
    7. Cut the chilled roll into portions and serve with vegetables and herbs.

    Salads

    Among the banquet dishes, salads are a separate item. They can be varied - seafood, fresh vegetables and cheese, meat and so on.

    We offer an original recipe for roast beef salad with miso, the recipe of which was created by the chef of one of the European restaurants.

    Ingredients:

    • Veal tenderloin - 400 grams.
    • Fresh tomatoes - 200 grams.
    • Celery roots - 2 pieces.
    • Fresh cucumber - 200 grams.
    • Red onion - 100 grams.
    • Shallots - 80 grams.
    • Greens - 20 grams.
    • Lime - 300 grams.
    • Ground red pepper - 1 gram.
    • Olive oil - 15 milliliters.
    • White miso paste - 20 grams.
    • Garlic - 20 grams.
    • Ginger root - 30 grams.
    • Cane sugar - 10 grams.
    • Chili paste - 1 spoon.
    • Vegetable oil - 100 milliliters.

    Preparation:

    1. Rub a whole piece of meat with ground pepper, brush with olive oil and fry until fully cooked.
    2. Peel and chop celery roots, tomatoes and cucumber into long strips.
    3. Prepare miso dressing from paste, chili, lime, sugar, garlic, shallots and vegetable oil.
    4. Mix vegetables, add finely chopped red onion and miso dressing.
    5. Cut the meat into slices and place with vegetables, garnish with herbs.

    Such an exotic banquet dish according to the chef's recipe will be a real decoration of the table.

    Duck with apples

    A popular and beloved delicacy by many, especially on a special day, will delight guests. Housewives often cook baked duck or goose for the New Year.

    This hot dish is one of the main ones, and therefore is served a little later than the appetizers.

    The duck carcass must first be defrosted, cleaned, and dried.

    Ingredients for a banquet dish according to a recipe with a photo:

    • Duck - 2 kilograms.
    • Sour apples - 500 grams.
    • Lemon - 200 grams.
    • Spices - 5 grams.
    • Salt - 15 grams.

    Preparation.


    Instead of threads, you can use toothpicks, which then also need to be removed from the finished dish.

    Roasted goose

    The meat of this poultry is very healthy in its composition (contains iron, copper and other trace elements), tender, and also dietary. It can be consumed by anyone who prefers lean meat dishes.

    Goose is delicious either baked whole or in portions. You can cook it in a sleeve or foil.

    To give the dish a zest, the bird can be pre-marinated, then the meat will have an even richer taste. You can choose any marinade, starting with simple spices and salt, which are used to rub the carcass.

    Ingredients:

    • Goose - 3 kilograms.
    • Boiled buckwheat - 300 grams.
    • Fresh mushrooms - 200 grams.
    • Onion - 100 grams.
    • Garlic - 10 grams.
    • Salt - 20 grams.
    • Ground black pepper - 5 grams.
    • Apple cider vinegar - 200 milliliters.
    • Water - 1 liter.

    Preparing a banquet meat dish:

    1. Prepare spices, chopped garlic and apple cider vinegar for marinating.
    2. Rub a clean and dried bird carcass with salt, spices and garlic.
    3. Marinate in a container with vinegar for a day.
    4. Before baking the meat, prepare the filling: saute the mushrooms with onions, mix with buckwheat.
    5. Stuff the goose and sew it up with thread or toothpicks.
    6. Pour water over the carcass - 200 milliliters.
    7. Bake the meat for 2.5 hours at 200 °C, periodically adding water to keep the meat soft and tender.

    Serve the dish as a whole, placing portioned pieces of goose and a side dish of buckwheat and mushrooms on plates.

    Specially marinated pork shashlik

    This dish can be prepared from the meat that you have at home, but it is more tasty from the tender pork pulp.

    An unusual vinegar is used as a marinade - raspberry vinegar. You can prepare it from fresh raspberries, table vinegar and sugar.

    Ingredients for barbecue:


    Preparation:

    • chop the meat into cubes, rub with salt and spices, place in a deep container;
    • chop most of the onion into rings and add to the meat;
    • mix 250 milliliters of vinegar with 250 milliliters of water, add to the pork;
    • marinate for 3 hours under pressure;
    • Chop the remaining onion into medium pieces and marinate in a mixture of 100 milliliters of water and the same amount of vinegar;
    • string the finished kebab onto skewers, alternating with onions (in which the meat was marinated), and cook over the fire;
    • Serve the dish with separately pickled onions and sauces.

    Summary

    For a gala table, you always want to prepare some special banquet dishes and snacks according to recipes from leading chefs or signature dishes from the menu of the restaurant where the celebration is planned.

    Celebrations happen infrequently in life, but every housewife can make them memorable, bright and tasty.

    1. A piece of toasted white bread, a splash of Dijon mustard, a thin slice of ham or smoked brisket, olives.
    2. Boiled shrimp, bent into a semicircle, and inside - a thin slice of lemon and a black grape.
    3. A cube of bran bread, and on it - curd cheese with salt and herbs, wrapped in a strip of fresh cucumber.
    4. Fried piece of chicken fillet in barbecue sauce and small pickled corn.

    These miniature dishes not only taste great, but also look great on the table. However, they should be supplemented with other snacks. For example, a vegetable puff, to which you can add lightly salted red fish if desired. So, for 4 servings take:

    • 1 small zucchini
    • 1 eggplant,
    • 2 medium tomatoes
    • 2 bell peppers of different colors,
    • soft cheese with herbs,
    • salt, pepper, oil for frying.

    The eggplant is cut into circles, salted and placed on a plate under a press for 20-30 minutes - this will remove the bitterness from it. The zucchini is cut in the same way and fried on both sides along with the eggplant. The tomato is cut into circles, and the pepper is cut into strips 3-5 cm wide, baked in the oven until softened and the skin removed. Place a mold on a plate, place eggplant, pepper, zucchini, and tomato in layers, covering it with cheese and herbs. Fish is added to one of the top layers.

    You can try preparing banquet dishes from chefs - salad recipes will help with this. A restaurant-quality dish called “Quail's Nest” will decorate the holiday table if everyone serves it on a large plate lined with a leaf of Romaine lettuce.

    1. Cut 100 g of boiled chicken fillet into cubes.
    2. 1 bell pepper and half a head of red onion - into strips.
    3. Prepare French fries using 4 potatoes.
    4. Mix 1 tbsp. mayonnaise, 1 tsp. soy sauce, a few crushed tarragon leaves, a pinch of paprika and salt.
    5. First place chicken fillet on a lettuce leaf, then vegetables and French fries, and in the center - 1 boiled quail egg.
    6. Pour the sauce over the salad and, if desired, garnish it with a slice of lemon or olives.

    There are other simple banquet dishes, the recipes of which can easily compete with restaurant dishes. For example, “Red Sea” salad, for which you will need (for 1 serving):

    • shrimp - 4 pcs.;
    • tomatoes - 1 medium;
    • a sprig of parsley;
    • 1 tsp lime juice, ¼ clove garlic and 1 tbsp. olive oil - for the sauce.

    The shrimp must be boiled and peeled. Cut the tomatoes into slices, chop the onion and parsley. Make a sauce from butter, lime juice and garlic and pour it over the mixed ingredients. This dish is served on a leaf of lettuce, and gourmets can add a few more thin slices of sharp cheese.

    Hot

    Hot dishes at a banquet are usually offered to choose from. So why not cook both meat and poultry? To avoid this taking a lot of time, you should choose simple dishes. For example, “Taiga cutlet” and chicken breast with herbs and cheese.

    To prepare the “Taiga cutlet”, you will need (for 6 servings):

    • minced beef - 600 g,
    • 250 g champignons,
    • 1 head of onion,
    • 6 slices cheese that melts easily
    • 3 tbsp. cranberries or lingonberries,
    • salt, pepper, oil for greasing the baking sheet.

    Cut the onion in half - twist one half with minced meat, finely chop the other half and fry with chopped mushrooms. Salt and pepper the minced meat, divide into 6 equal parts, place on a baking sheet and flatten to form flat cakes. Mushrooms with onions, cheese and berries are placed on them. Bake the “cutlets” in the oven for about 20 minutes at 180 degrees.

    Not only banquet meat dishes will be useful for the holiday, recipes using poultry will also be relevant. For example, a breast stuffed with cheese and herbs is even easier to prepare than a cutlet. For 2 servings take:

    • 1 chicken fillet,
    • 3-4 sprigs of dill or any other herbs,
    • cheese - 50-70 g,
    • salt, any spices.

    The fillet is cut into 2 thin plates and lightly beaten under polyethylene. Then it is sprinkled with any spices to taste, salted, a slice of cheese and finely chopped herbs are added. Everything is rolled up and placed in a baking dish. In the oven, the fillet will cook in half an hour at a temperature of 180 degrees. If the top starts to burn, cover the rolls with foil.

    Dessert

    Whatever the menu, dessert should always end the dinner party. Large cakes and pies are not suitable for a banquet; it is better to stick to portioned fruit salads, mousses and jellies in bowls, etc.

    1. To prepare a quick chocolate mousse, you need to take 2.5 bars of dark chocolate, break it, and put it in a saucepan.
    2. Add 4 tbsp chocolate. brown sugar, add 1 large glass of water and something for taste: a couple of spoons of brandy, rum, liqueur or just syrup.
    3. Place the saucepan over medium heat and, stirring vigorously, completely melt the chocolate.
    4. Pour a couple of glasses of ice into a large bowl, place another bowl on top and pour the chocolate into it. Beat it with a mixer until thick, and then spread it into bowls and sprinkle with grated chocolate.

    The indicated amount of ingredients is enough for 2-3 servings, depending on the size of the bowls. It should be remembered that milk and white chocolate will not make such a dessert.

    You can get a very beautiful dessert by making Napoleon cakes. For them you need to stock up on ready-made cakes, whipped cream, melted chocolate, fruits and berries.

    1. Cut the cakes into 6x6 cm squares.
    2. Cover each layer with whipped cream and add cut strawberries, banana rings, apricot slices, etc.
    3. Top the cake with whipped cream and berries and pour over chocolate.

    In order to be able to reproduce these banquet dishes later, recipes with photos should remain with every housewife. This way you can look at the results of your labors and have another dinner party.

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