Having A Buffet Style Dinner Party? Simple Food Ideas To Save You Time

March 29, 2016 1:15 am | Make a Comment

Buffet Style Dinner Party Ideas

Planning a Dinner Party With Lots of Guests? Easy Food Ideas For Feeding The Masses

It can be tricky to provide something quick and easy, yet tasty and satisfying for your dinner party guests if you are feeding en masse.

If you struggle to find something that doesn’t cost the earth and can easily be served at a buffet style dinner party, look no further.

Curry is a great dish to feed a large group of people – particularly a buffet style dinner party. It can be made in bulk and simply served with rice and some lovely naan bread. It’s easy to dish up and everyone can just help themselves. After all, who doesn’t like a good curry.

If you are planning a family gathering that requires catering for a large group of people try these tasty curry recipes. Then serve our lovely ice pops for dessert. We promise they won’t disappoint.


Peshawar-Style Lamb Curry

This is a deliciously creamy lamb curry that is bursting with flavour.

We recommend using lamb fillet for this recipe to ensure the meat doesn’t come out too chewy. You’re not slow-cooking this curry, so you need the meat to be tender.

  • 700g lamb fillet, cut into cubes
  • 4 tbsp olive oil
  • 1 large onion, chopped
  • 2 tsp garlic puree
  • 2 tsp ginger puree
  • 1 tbsp tomato paste
  • 5 green cardamom pods
  • 2 bay leaves
  • 1 tsp ground turmeric
  • 1 tsp ground cumin
  • 1 tsp chilli powder (or to taste)
  • 1 tsp ground coriander
  • 2.5 cm / 1 inch piece of cinnamon stick
  • 5 cloves
  • 125g natural yoghurt
  • 2 tsp corn flour
  • 5 fl oz warm water
  • 2 tbsp chopped coriander
  • 1 tbsp chopped mint

To make:

Heat the olive oil over a low heat. Add the cinnamon, cloves and bay leaves and sizzle for 30 seconds until you start to get a yummy smell. Then add the meat.

Increase the heat to medium-high and cook until the meat is brown and the natural juices have evaporated.

Add the onion, ginger and garlic puree. Cook for 5-6 minutes. Then add the tomato paste, turmeric, ground coriander and cumin. Cook for 3-4 minutes.

Meanwhile, whisk together the yoghurt, corn flour and chilli. Then add to the meat.

Reduce the heat to low. Add water, cover and simmer for 45-50 minutes.

Stir in the fresh mint and coriander. Serve with fluffy basmati rice and naan bread for dipping in those lovely juices.


Chicken in Green Chilli, Mint & Coriander

This dish is perfect for those who prefer a milder curry. The spinach, mint and coriander give it a really fresh taste making it very moreish. Your guests will love it.

  • 700g / 1 lb 9 oz skinless chicken, cut into cubes
  • 4 tbsp olive oil
  • 1 large onion, finely chopped
  • 25g / 1 oz coriander leaves and stalks roughly chopped
  • 25g / 1 oz fresh spinach, roughly chopped
  • 15g / ½ oz fresh mint leaves, roughly chopped
  • 1 small tomato, deseeded and cut into julienne strips
  • 3 garlic cloves, roughly chopped
  • 1 tsp ground turmeric
  • 2.5 cm / 1 inch fresh ginger, roughly chopped
  • 2-3 fresh green chillies, deseeded and roughly chopped
  • ½ tsp salt
  • ½ tsp sugar
  • 1 ½ tbsp lemon juice
  • 85g / 3 oz thick set natural yoghurt

To make:

Place the coriander, spinach, ginger, garlic, chillies, mint, lemon juice and salt in a food processor. Process to a smooth puree. Add water if necessary to facilitate blade movement.

Whisk the yoghurt until smooth (this will avoid it separating when cooking).

Heat the oil in a large saucepan and cook the onion for 5-6 minutes until soft.

Add the chicken and stir fry for 2-3 minutes until opaque.

Add the turmeric, sugar and salt (to taste) then stir fry for 2 minutes.

Reduce the heat and add half the yoghurt. Cook for 1 minute then add the rest of the yoghurt.

Turn the heat up to medium and cook until the yoghurt resembles a thick batter and the oil is visible.

Add the pureed ingredients and cook for 4-5 minutes, or until the chicken is cooked through.

Remove from the heat, garnish with the tomato strips and serve with basmati rice.


Madras Beef Curry

If you like something with a bit of heat in it, then this curry is for you. It’s rich and full of flavour.

Choose good quality beef fillet to ensure it comes out nice and tender.

  • 1 kg beef fillet, cut into cubes
  • 2 tbsp olive oil
  • 2 tbsp tomato paste
  • 1 cup beef stock
  • 2 tbsp ground coriander
  • 1 tsp turmeric
  • 1 tsp chilli powder (or to taste)
  • 1 tbsp ground cumin
  • ½ tsp ground black pepper
  • 2 tsp fresh grated ginger
  • 2 garlic cloves, crushed
  • Juice from 1 lemon

To make:

Combine the coriander, turmeric, chilli, cumin, pepper, ginger, garlic and lemon juice to make a paste.

Heat the oil in a large saucepan over a high heat. Add the beef and brown, then transfer to a bowl.

Reduce the heat to medium and add the spice paste. Don’t worry if there are some juices from the meat left in the pan as this will add to the flavour.

Cook the paste for 1 minute, until you can smell those yummy spices.

Return the beef to the pan, stir and coat for 1 minute.

Add the tomato paste and stock. Bring to the boil and reduce the heat to low. Cover and cook for 1 hour 15 minutes or until the beef is tender.

Remove the lid, cook for 15 minutes, or until the sauce has thickened.

Serve with basmati rice and naan bread.


Handy Hints

These recipes serve four people, but the beauty of curry is you can double the recipe if you need more. Prepare them ahead of time and reheat when you are ready to eat.

The best rice to use is the Tilda basmati rice.

If you are not sure how much rice to cook, a good guide is ½ a cup per person. Or you can buy the microwavable pouches if you don’t want to make it yourself.

Naan bread can be bought in most supermarkets. We like True Foods Traditional Naan Bread, or Garlic Naan Bread. Wrap the naan in foil with a knob of butter when heating through in the oven.


Stuck for An Easy Dessert Idea? Buy Our Delicious Ice Pops

From fruity refreshers to decadent desserts we have the ice pop to compliment any main meal. Just visit our online store to order yours today.

To serve, just pop them in an esky with some ice and your guests can help themselves.

Make a Comment

Your email address will not be published.