Home & Garden1 min ago
cold main course
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I am going to a ceilidh this weekend where each table brings its own food. Any suggestions for a cold main course? (excluding mushrooms and prawns due to allergies). The only other main course being brought is a chicken salad but more chicken dishes would not be a problem.
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For more on marking an answer as the "Best Answer", please visit our FAQ.some nice ideas from Delia
http://www.deliaonline.com/recipes/selections/ salads-with-a-twist-all-occasion-ideas,192,RS. html
http://www.deliaonline.com/recipes/selections/ salads-with-a-twist-all-occasion-ideas,192,RS. html
How about a Cheese & Onion/Vegetable quiche.... or a Scone Roll (a savoury scone mix with finely chopped stir fried veg and some cheese, all rolled up and baked) or even a Pizza - home made ones are great served up cold with stuff like rice salad, potato salad, tabouleh etc etc. Stuffed tortillas (say cooked kidney beans, crunchy salad and mayo) are another option and very easy to prepare. If you want any recipes for these, just shout !
Mushroom Scone Roll (adapted from a Gail Duff recipe)
4 oz wholemeal flour
4 oz plain white flour
� tsp salt
� tsp bicarbonate of soda
� tsp cream of tartar
1 tbsp dried thyme
1� oz butter
� pint milk (approx)
4 oz mushrooms
1 small onion
1 tbsp fresh parsley, finely chopped
2 oz mature cheddar, grated
Preheat the oven to 200 deg c, Gas Mark 6. Finely chop the mushrooms and onions and lightly fry in � oz of the butter until they are soft. Remove from the heat and allow to cool. Mix together the flours, salt, bicarb, cream of tartar and thyme in a large bowl, then rub in the remaining 1 oz of butter. Stir in enough milk (about � pint) to form a soft dough. Turn out onto a floured board, knead lightly, then roll the dough out to a rectangle � inch thick, spread the cooled vegetables over the dough, leaving a small gap all the way round at the edges. Scatter over the parsley and grated cheese then roll the dough up. Place it on a floured baking sheet and bake straight away* for 25 � 30 minutes until golden brown. Can be eaten hot or cold. If you like them, you could add other veg � say finely chopped red peppers or bean sprouts for a lovely crunch. If you like spicy food, add a little chopped fresh chilli to the veg . (*Don�t leave the scone roll uncooked for too long � a chemical reaction takes place between the liquid (milk) and the bicarb & cream of tartar which causes the dough to rise)
4 oz wholemeal flour
4 oz plain white flour
� tsp salt
� tsp bicarbonate of soda
� tsp cream of tartar
1 tbsp dried thyme
1� oz butter
� pint milk (approx)
4 oz mushrooms
1 small onion
1 tbsp fresh parsley, finely chopped
2 oz mature cheddar, grated
Preheat the oven to 200 deg c, Gas Mark 6. Finely chop the mushrooms and onions and lightly fry in � oz of the butter until they are soft. Remove from the heat and allow to cool. Mix together the flours, salt, bicarb, cream of tartar and thyme in a large bowl, then rub in the remaining 1 oz of butter. Stir in enough milk (about � pint) to form a soft dough. Turn out onto a floured board, knead lightly, then roll the dough out to a rectangle � inch thick, spread the cooled vegetables over the dough, leaving a small gap all the way round at the edges. Scatter over the parsley and grated cheese then roll the dough up. Place it on a floured baking sheet and bake straight away* for 25 � 30 minutes until golden brown. Can be eaten hot or cold. If you like them, you could add other veg � say finely chopped red peppers or bean sprouts for a lovely crunch. If you like spicy food, add a little chopped fresh chilli to the veg . (*Don�t leave the scone roll uncooked for too long � a chemical reaction takes place between the liquid (milk) and the bicarb & cream of tartar which causes the dough to rise)
When I go to such events I always bring a cold pasta salad.
Its great and you dont have to worry about heating it:
http://www.sutree.com/Learn.aspx?q=pasta+salad
Enjoy
Its great and you dont have to worry about heating it:
http://www.sutree.com/Learn.aspx?q=pasta+salad
Enjoy