COOKING FOR CHRISTMAS, 1967 Advantage In Preparing Buffet Meals Ahead

Press, Volume CVII, Issue 31549, 11 December 1967, Page 3

COOKING FOR CHRISTMAS, 1967 Advantage In Preparing Buffet Meals Ahead

'By

CELIA TIMMS

The buffet type of party has become almist general practice, particularly during the festive season. The advantage of this type of entertaining is that preparations can be done ahead.

With a buffet meal ready to serve, the hostess can greet her guests feeling relaxed and ready to enjoy their company. But a buffet meal must be carefully planned and the foods presented in their most attractive form, if the party is to be a success. Here are suggestions for suitable buffet dishes. Quantities will need to be adjusted to suit the number of guests. CHICKEN ROLL This recipe will serve about 10. You Will Need: 2 tablespoons butter 1 cup finely chopped or grated onion } cup chopped green pepper, if available 2 tablespoons flour 1 teaspoon salt Cayenne 1 cup chicken stock 3 cups cooked chicken cubes 2 cups cooked rice 1 cup grated carrot 2 tablespoons grated cheese 1 cup cornflake crumbs 3 tablespoons melted butter

Method: Melt butter in pan, saute onion and green pepper until soft. Blend in flour, salt and pepper: slowly add chicken stock. Cook, stirring constantly, until thickened. Cool. Combine the chicken, rice, carrot, cheese and cooled sauce. Chill several hours or preferably overnight. Combine cornflake crumbs with melted butter and spread evenly on waxed paper, forming an oblong about 12 inches by 15 inches. Shape the chilled chicken mixture into a firm roll about 10 inches long Place in centre of crumbed paper and roll gently back and forth until well coated with crumbs. Bake in a moderate oven 40 minutes. This can be served hot or cold. KORMA This is a type of Indian curry. Quantities given here should serve eight. You Will Need: 2 lb beef or mutton 1 pint yoghurt 4 garlic cloves, finely ■ chopped i teaspoon ground ginger i teaspoon pepper 1 teaspoon poppy seed 1 teaspoon ground cumin seed 5 teaspoon ground chi) lies ? teaspoon mustard 2 tablespoons butter 2 onions, grated Stock Salt Lemon juice

Method: Cut meat into small pieces and marinate in the yoghurt mixed with the spices for an hour. Heat butter and fry onion and garlic lightly. Add the marinade mixture and cook gently until the meat is tender. If possible do not add any further stock or liquid. The yoghurt will form a thick gravy, but if it becomes too .dry, add a little beef stock. Just before serving add salt and lemon juice to taste and serve with yellow rice.

YELLOW RICE 1 lb rice 3 teaspoons salt 8 cloves 2 sticks cinnamon 4 bay leaves 6 whole black peppercorns 1 teaspoon powdered saffron 2 tablespoons milk Melted butter

Method: Put all ingredients except saffron, milk and melted butter into about three pints of rapidly boiling water. When rice is just tender, drain through a sieve but do ■ not remove spices. Mix saffron with milk, which should • be heated. Put rice in dish, sprinkle with a little melted butter, then saffron and milk mixture. • Toss well.