SUGGESTED SAFARI MEAL RECIPES
These are often popular and are easily prepared with limited time & facilities. Please feel free to add your own flare. Quantities are given for 45 people.
Savoury Patties
4 doz eggs
45 rashers bacon (3kg)
25 med grated potatoes
8-10 cups grated cheese
24 finely chopped onions
1/2 cup Worcestershire Sauce
10 tsp garlic salt
1.5 cups flour,
Pepper to taste,
Oil for frying
METHOD: Beat egg lightly, mix ingredients and barbecue on hot plate. Serve with vegetables.
Fish Patties
15 med-lg grated potatoes
(or 15 cups dehy potatoes)
10 cups flour
3 desrt baking powder
12 large cans fish
10 onions finely chopped
salt and pepper
METHOD: Mix all ingredients and barbecue.
Macaroni Cheese
2kg macaroni
7 chopped onions
500gm grated cheese
400gm butter
3.5lt milk
2 cups flour
7tsp mustard
salt & pepper
Options:
2 cups bread crumbs
1 cup bacon bits
pineapple
tomatoes
green pepper
herbs
METHOD: (for sauce) Melt butter, add flour and mix well. Then add milk and mix well. Add cheese and onion. KEEP STIRRING, DO NOT BOIL. Sprinkle crumbs and bacon bits. Place macaroni in boiling water. When soft drain and serve.
White Sauce
For fish, Vegetables etc
Butter 100 gm
Flour 1.5 Cups
Milk 2 Lt
Salt & Pepper to taste
METHOD
Melt Butter, Stir in flour and seasonings then milk, bring to boil and simmer. Change consistency and flavourings as desired. Don’t over cook.
VARIATIONS: Add cheese, herbs, onions, parsley, mustard garlic,
Vegetable & Sausage Casserole
60-80 Sausages (cooked and chopped)
5/6 cups onion soup
1 kg bacon (or 4/5 cups bacon bits)
40/50 cups chopped seasonal veges
10 onions (chopped)
10 apples (chopped)
1/2 Litre Tomato Sauce
Parsley & seasoning to taste
METHOD: Chop sausages into bite sized pieces. Sauté onions and bacon slowly, with butter (stirring constantly), add soup, Tomato sauce, then remainder of ingredients. Simmer until vegetables tender. Add sausages towards end of cooking time.
Oriental Beef Casserole
To already cooked meat, add the following:
10 onions (sliced)
20 carrots (chopped)
10 parsnips ( “ - optional)
2/3 cup vinegar
2/3 cup Soya Sauce
5 oz (10 Tbsp) Brown sugar
5 oz (10 Tbsp) Instant Beef Stock
5 tsp Gr. Cinnamon
5 tsp Gr. Ginger
2 small cups flour (to thicken)
Seasoning to taste (Black pepper, salt, Black Sauce)
METHOD: Simmer gently for 30-40 minutes, stirring constantly. Serve with pasta, rice or potatoes
Fried Rice
BBQ cold, cooked and separated (i.e. not gloggy) rice with oil. Add:-
Eggs
Chicken pieces
Beef pieces
Chilli Sauce
Black Pepper
Spices
Black Sauce
Nuts
Raw Green Veg (for colour)
Raw Red Veg ( “ “ )
METHOD:-Stir and steam (do not burn). Do not add “wet” food (e.g. baked beans)
Lamb Marinade:
1 Bottle Chilli Sauce
2 Bottles Fruit Chutney
Chilli Powder
2 cloves Garlic
Chopped Ginger
Worcestershire Sauce
Onions
Salt
Black pepper
METHOD: mix with meat in plastic bag for 12 - 24 hrs, then BBQ with fried onions.
White Sauce
For fish, Vegetables etc
Butter 100 gm
Flour 1.5 Cups
Milk 2 Lt
Salt & Pepper to taste
METHOD
Melt Butter, Stir in flour and seasonings then milk, bring to boil and simmer. Change consistency and flavourings as desired. Don’t over cook. VARIATIONS: Add cheese, herbs, onions, parsley, mustard garlic.
Chinese Soup
1/2 fill large pot with water, thinly slice root ginger and boil for 5 mins.
Remove ginger and add 1 heaped serving spoon onion soup base, plus: sliced celery, onion, shallots, mushrooms, corn kernels, noodles.
Chinese Soup (for Asians)
Below are options and suggestions only. Generally, clear soup is required once each day for Asians and can be used with meals. Asians will use 2-4 litres
BASE:- Any powdered soup (use 3-4 spices to taste).
Lettuce
Vegetables (cut small)
Beans (green)
Fish
Peas
Pasta
Mushrooms
Corn
Chicken pieces
Fried Noodles
(Use Frying Noodles)
Use Vegetable oil on BBQ plate.
Use barely cooked cold noodles, turn gently and add a selection of:-
Stir-fry Veg
Black Sauce
Eggs
Cooked Chicken pieces
Fish
Chilli Sauce
Five Spice
Java Cream
4 cups Sago
4 Litres milk
20 egg yolks
3 cups sugar
10 cups coconut
METHOD: Boil sago and milk till clear. Add egg yolks and sugar beaten together. Cook till thick then add coconut and stiffly beaten egg whites. Serve hot or cold
Spices
Coriander - Mild, slightly orange; flavour curries, fish, poultry, pork dishes, apple deserts.
Oregano - Use in Italian/Greek dishes, pizza & pasta sauces, in salads, with eggplant, zucchini and fish.
Gr. Paprika - Medium flavour. Use in goulash, chicken, egg and cheese dishes. Garnish on rice, baked potato.
Gr. Ginger - Strong. Use in Oriental dishes, marinades, curies, soups, sauces, desserts.
Garlic Pepper -Sprinkle on all meats, before or after cooking. Ideal with seafood & vegetables.
Sweet Basil -Sweet. Use in salads, soups, casseroles and sauces. Traditional with tomato and pasta.
Gr. Mixed Spice - Sweet. Use in desserts, Middle Eastern dishes, esp. lamb.
Mixed Herbs -Use in stuffing, pasta, casseroles, salad dressings.
Curry -Medium to strong. To use: 1dsp mixed to paste with little water and 1 dsp vinegar.
Marinated Beef Kebabs
8 Kg 3cm Diced Rump or Scotch steak
10 tsp minced garlic
10 tsp minced ginger
10 tsp minced ginger
400ml sweet soy sauce
400ml oyster sauce
METHOD: Mix all evenly in plastic bag refrigerate for 1 - 24 hours
Peanut Sauce
(For Kebabs)
2kg peanut butter
300ml sweet soy sauce
300ml +- Hot water
METHOD: Mix & Serve
Yoghurt Chilli Sauce
1lt non fat plain yoghurt
1lt Asian chilli sauce
1 cup chopped fresh mint
Boiled Rice
24 cups water (or depth of rice again)
3 5 kg rice
METHOD: Bring to the boil and simmer gently until all water has been absorbed. (Use vegetable or chicken water to add flavour). Undercooked rice is too chewy. Overcooked rice is too soggy. Watch carefully and don’t allow sticking to pot drain excess water when cooked.
Lunch Fillings
Mashed eggs with:-
curry
mayonnaise
bacon bits
cheese
corn
Coleslaw with:
carrots
onions
bacon bits
pasta
mayonnaise
Plates of :
cheese
pasta & mayonnaise
beetroot
lettuce
tomato
potato & mayonnaise
carrot & mayonnaise
fish & mayonnaise
baked beans & luncheon*
sultanas
dates
celery
corn
cooked sausages
luncheon
cheese
chicken luncheon
ham
beef roll
silverside
Java Cream
4 cups Sago
4 Litres milk
20 egg yolks
3 cups sugar
10 cups coconut
METHOD: Boil sago and milk till clear. Add egg yolks and sugar beaten together. Cook till thick then add coconut and stiffly beaten egg whites. Serve hot or cold.
Custard:
3 ltrs milk
1 cup custard powder
1 cup sugar
METHOD: Form paste with cold milk. (or use shaker) Add to warm milk, stir & bring to boil. Simmer - 3 minutes. Keep stirring gently.
Apple Pie
8 (pkts) flaky pastry
4 cups sugar
1/2 cup flour
100 gms melted butter
48 apples
2 tsp ground cloves
METHOD: Roll out pastry, divide approx. in two and line dish. Put sugar and flour in bowl, slice or shred apples and toss in sugar and flour. Pour melted butter over apples, add cloves and toss. Tip into pastry case, dampen surface of remaining pastry and place on top of dish pressing edges together. Make several steam holes, brush with lightly beaten egg (if glazed surface required) and bake 220 deg. C till golden brown and apples tender. Lower heat to 180 deg. if pastry browns before apples cooked.
Pikelets
6 eggs
12 tsp Baking Powder
2.5 cups milk
6 dstspn melted butter
3 cups sugar
1 tsp salt
6 cups flour
METHOD: Beat eggs, add milk and beat again. Add sugar, mix well. Add dry ingredients, and butter and mix well. Drop spoonfuls onto hot plate.
Caramel Custard
6 Lt milk
10 eggs
3/4 cup sugar
10 Tbsp Golden Syrup
1/2 cup flour
1/4 cup cornflour
METHOD: Bring milk to boil, beat other ingredients together, then add boiled milk. Stir and return to heat to bubble. Stir constantly.