Originally Posted by Editor

Hmmm-actually fondue (both sorts) isn't a bad idea. Food you can play with see. Might be a bit expensive though & hot oil & lots of booze doth not make for good skin.

Nigella's Union Square nuts are a brilliant nibble at anytime.

If it's a proper piss up then hot soup, lumps of warm bread & a load of previously cooked sossies with some farkin hot mustard for soaking up the booze post midnight. By this time you could probably serve doggy d*ck 2p sossies & no-one woulod notice. IMO cooking up lots of little dishes is a disproportionate effort, although I love the idea of mini-haggis for the sense of occasion! You could perhaps get as many chicken breats as there are guests & a catering tray & do something with those. But it's all hassle about serving & plates etc. Easier to get them to do it themselves!!

Actually how many people are you receiving?

I did the coca-cola ham one year-you can taste it, but wether it was worth the effort I'm undecided about.

Have half a dozen confirmed Ed. Will be putting on my homemade soup, as its already been requested. *head swell*

Still quite fancy the idea of them helping themselves buffet style. So probably a mixture of hot food, then cold snacks that they can pick on throughout the night. Really keen on the idea of mini haggis though.

Could go with the chicken breast with applewood, or bottle of beer chicken that I've done before but that might be too much.

Failing that, my Mum has given me a game recipe book which I will peruse soon.

Decisions, decisions.

Originally Posted by Editor

Game-as interesting as that is, bugger doing that 1st time round for any kind of company. Again, the amount of meat you get on a bird is tiny-disproportionate amount of effort.

Poached Salmon fillets can be initially served up warm (so easy-just make it look pretty) & then eaten as they cool.

You could just roast a chicken & a beef joint & stick em on carving trays & everyone hacks off what they want, but serve with loads of different accompanients (like ALL the weird chutneys at the back of the cupboards). However, IME it's the horseradish dip made with real horseradish, the garlic mayonaise, the rouille & the curry ones that seem to always go down the fastest.

There was an ace rice dish we did for my nephew's Christening, I'll see if I can remember it. Subtley indian it were.

I don't like salmon, so the fillets are probably out. Would love to do the medieval banquet a la Fearnley-Whittingstall, the bird within the bird dish, a bit overkill though. You're right though, my first attempt at game should probably not be unleashed on my unsuspecting guests.

Great ideas and I'll await your rice dish. Thanks.

Have decided to do a haggis, neeps and tatties tower in a whiskey sauce for the main. I'm trying to find a cake ring/tube to stack the layers with. Any idesa what the name of this piece of apparatus is called so I can go into the shop and ask as opposed to appearing my normal uninformed self?

That's the very one. Yup, there's a Lakeland in town. Thank you.

Originally Posted by Editor

'kin 'ell. That all sounds highly impressive!!

Tell me about that sauce please mal.

Not really, I think (hope) it will be quite simple. Haggis layer on bottom, then neeps then tatties on top.

Still looking through a few options for the sauce, either honey-whisky or mustard-whisky. Will keep looking actually as neither of those particularly appeal at the moment.

I'll also make a visit to a local restaurant and chat up the chef there, as I had this dish a few months back and it was delish!

Originally Posted by malphesius

Not really, I think (hope) it will be quite simple. Haggis layer on bottom, then neeps then tatties on top.

Still looking through a few options for the sauce, either honey-whisky or mustard-whisky. Will keep looking actually as neither of those particularly appeal at the moment.

I'll also make a visit to a local restaurant and chat up the chef there, as I had this dish a few months back and it was delish!

just a thought, will haggis at the bottom of the tower sit in a pool of oil?

i'd stick some spuds at the bottom to soak up any random juices.

Originally Posted by ryan

just a thought, will haggis at the bottom of the tower sit in a pool of oil?

i'd stick some spuds at the bottom to soak up any random juices.

Never cooked haggis before so will be having a trial run to see what works best, once I can be arsed to go into town and get the presentation rings. You're right though, there's nothing worse than gloopy haggis.

Originally Posted by Editor

Good call-do report back on that.

Will do.

What would I do? Hmmm. Onions & finely chopped mushrooms taken a long way, roux, beef stock & a dash of whisky. Cream & some fresh herbs to finish. Maybe. Any parsnips going in for a spot of sweetness?

Thinking along the same lines, a pot of parsnip and apple soup will be on the go, so may pop some in. Will have to experiment beforehand, but I definately need to find the best whisky for the job.

Hmm, see what you mean.

http://www.scotlandontv.tv/scotland_...es/haggis.html

Haggis, Neeps and Tatties | RealEpicurean.com

Edith Bowman's Haggis Recipe | Food | Channel4.com

You could always pour some over neat & set the whole tower on fire, just for the hell of it!

Exactly, not very exciting info on t'web. There will be some fireworks in the garden so a little more towering inferno won't go amiss.

Although I do hate to see alcohol go to waste.

Had an idea regarding the presentation rings.

Why go into town to be cajoled and harried by all the crazed shoppers in Lakelands, when I can go to my local greengrocer's for a few large tins. Open the top and the bottom, peel the label, give them a wash and voila, presentation rings Malphie stylee.


Don't know if it'll work, but can't see why not?