April 14, 2017 No comments

A banquet is a festive dinner held in honor of an important event. The table for the special occasion is filled with a variety of dishes, and guests will be able to make a choice according to their taste.
Accordingly, banquet dishes from chefs can be varied: from cold appetizers, salads, to hot dishes and desserts. The chefs make sure to prepare several complex side dishes to choose from, and also serve at least four types of bread.

Organizing a banquet on your own and without turning to specialists is a difficult task. Of course, it’s not easy to prepare them at home, but if you learn how to prepare banquet dishes, you can pleasantly surprise your guests.
Recipes for banquet dishes by chefs combine punctuality of preparation and sophistication of decoration. This article with banquet dishes with photos will help not only with cooking step by step, but also with the correct serving and decoration of banquet dishes. With the proper perseverance and dexterity, you will soon be able to prepare banquet dishes yourself, no worse than any famous chef.

If there will be a lot of people at the festive banquet, he advises you to opt for cold appetizers and salads; in addition, the option of canapés is a good choice. Various types of canapés are laid out on several dishes and placed on the table. You can also prepare banquet dishes in the form of salads. Hot dishes at a banquet are often presented to choose from, for example, meat, fish or poultry. However, no matter what the main menu is, it is best to end the festive banquet with desserts. It is not recommended to use large cakes or pies for a banquet; it is much preferable to opt for fruit salads, mousses, jellies, etc.

lightly salted salmon 800 g
dill – 2 medium bunches
cream cheese (or ricotta) - 300 g
cream (fat 22%) - 2 tbsp. l.
ground white pepper

Take a very sharp knife with a wide blade and cut the salmon fillet into small thin slices along the grain so that the salmon does not fall apart.

Chop the dill, chop the stems especially finely. Beat cheese with cream.

Place a large sheet of film on a Japanese roll mat or simply on a wide board. Place the sliced ​​salmon slices on it so that each one overlaps the next piece by about 1-1.5 cm. Sprinkle the fish with an even layer of dill. Top with whipped cream cheese mixture. Gently spread the mixture over the entire surface of the salmon and level it with a heated, damp table knife, then sprinkle with white pepper.

Roll everything into a roll. Wrap the film tightly at the sides and place in the refrigerator for a couple of hours. Then remove the film from the roll. Cut the roll into portions, for which it is recommended to take a fillet knife, and each time before cutting the roll, dip it in a bowl of hot water. Serve immediately, adding lemon slices.

Chef's tip:

If you think that you won’t be able to cut the fish well, then you can buy ready-made slices, but this will make the roll lose a little taste. By the way, the roll can be made from other types of lightly salted fish, even white. In this case, you will need to add finely chopped radish peel to the cheese, this is required to give the appetizer a red color.

To prepare you will need:

200 g chicken thigh fillet
100 g chanterelles
200 ml cream 10% fat
20 g butter
50 g cheese
julienne mixture
bunch of greenery

Cut the chicken fillet and mushrooms, lightly fry. Add fried onions from a small bag.
Mix the cream with the contents of the 2nd bag (which contains the sauce mixture).
Pour the resulting mixture over the chicken and chanterelles.
Simmer over low heat for a couple of minutes.
Place the resulting mass into small cocotte bowls. Sprinkle with grated cheese.
Place in a preheated oven (temperature -180 degrees) for 6-7 minutes.

A great idea for a holiday appetizer is to make a version of a banquet dish based on the theme of everyone's favorite Caesar salad.

To prepare you will need:
toasted white bread without crust – 6 pieces
butter – 100 g
large chicken eggs - 10 pcs.

To submit:
romaine lettuce leaves
grated hard cheese (such as Parmesan)

For refueling:
anchovy – 2 fillets
garlic - 1 clove
mayonnaise - 5 tbsp. l.
Dijon mustard - 1 tsp.

Grind white toast bread in a blender into coarse crumbs. Melt the butter in a deep frying pan, add a little salt and mix with the crumbs, the butter should cover them evenly. Fry until crisp and cool.

Boil water in a saucepan, add plenty of salt. Then place the eggs straight from the refrigerator into boiling water. Bring to a boil, cook for 1 minute, remove from heat and keep in water for about 10 minutes. Then cool under ice water, carefully peel, and cut lengthwise into two parts.

While the eggs are boiling, make the dressing. Grind the anchovy fillet with a clove of garlic in a mortar, mix with mayonnaise and Dijon mustard.

Mash the egg yolks and mix them with the dressing, salt and pepper if required. Divide the yolk mixture into the egg white halves. Place the eggs on a plate lined with large romaine lettuce leaves, top with crispy crumbs and grated cheese, and serve immediately.

To prepare you will need:
flatbreads – 3 pcs.
50g beef
50g red bell pepper
50g yellow bell pepper
3g cilantro
1-2 drops Tabasco
5g sugar
20 ml vegetable oil
50g red onion
½ lime
40 ml guacomole
40g sour cream
40 ml tomato salsa
paprika
salt
Trim and julienne the beef tenderloin.
Cut the red onion and red bell pepper into strips.
In a preheated frying pan, fry the cooked beef, vegetables, add paprika, a teaspoon of sugar, a pinch of salt, Tabasco sauce, black pepper, and tomato sauce.
Form the flatbreads into a “boat” shape and fry them in a salamander. Place the prepared mixture into tortillas, garnish with cilantro, a small slice of lime and also serve additional sour cream, guacomole and tomato salsa.

To prepare you will need:

Duck breasts – 4 pcs.
foie gras pate – 200 g
pears (preferably Duchess variety) – 4 pcs.
butter – 2 tbsp.
thyme – 4 sprigs
rosemary – 4 sprigs
balsamic vinegar
olive oil
powdered sugar – 1 tbsp.
salt, pepper to taste

Remove skin and excess fat from duck breasts (they will not be needed in this dish). Cut the duck breasts in half lengthwise so that they “open up” like a book. Cover the breasts with a double layer of cling film and pound to a thickness of about 0.5 cm. Season with salt, black pepper, finely chopped rosemary and thyme leaves.

Place foie gras inside each breast and roll very tightly. Wrap in film, then in foil and refrigerate for 2 hours until completely set.

Peel and core the pears, cut into small cubes, place on paper towels and dry.

Melt the butter in a frying pan, add the pears, sprinkle with a teaspoon of balsamic vinegar, sprinkle with powdered sugar and fry over moderate heat for one minute. Remove from heat, remove pears using a slotted spoon and cool.

Make a dressing from the liquid that remains in the pan: add half a teaspoon of balsamic vinegar, oil, a pinch of salt and ground pepper to taste.

Cut the roll with a very sharp wide knife into slices about 3 mm thick. Drizzle a little olive oil onto plates and place the carpaccio on them, drizzle the dressing on top. Serve with prepared pear garnish.

Chef's tip:
For this banquet dish, it is better to use unfrozen duck fillet because before cutting the carpaccio, and it must be cut very thin, it is necessary to cool the duck breasts in the freezer. And freezing fillets twice is not very good.

To prepare you will need:
carrots – 3 pcs.
long cucumbers – 2 pcs.
celery – 3 stalks
cheese sauce

Cut the carrots lengthwise into 2 parts, and cut each half lengthwise into three parts (if the carrots are large, into 4 parts). It is better to cut out the core of the carrot if it is too tough. Place carrots in very cold water.

Peel three celery stalks from coarse fibers and cut into small cubes equal in length to carrots. In the same way, cut the cucumber and remove the seeds.

Fill glasses with cheese sauce. Dry the carrots and place the vegetables in our cups with the sauce.

To prepare you will need:

Baguette – 8 pieces
pork fillet – 350 g
brie cheese – 200 g
green sweet peppers – 2 pcs.
olive oil
ground black pepper
salt

Peel the green pepper, remove the core and seeds and roughly cut into slices (you should get about 10 pieces). Heat olive oil in a frying pan and fry the peppers for 5 minutes. Add salt.

Rub the pork fillet with a little salt and pepper and fry in olive oil until browned on both sides. Transfer to a baking sheet and place in the oven, preheating it to 200 degrees, for 8 minutes. Leave the fillets for 5 minutes, then cut into ten portions.

Place the fillet on a piece of baguette, cover with a slice of pepper, and place a medium-thick slice of cheese on top. Place the canapés on a wide baking sheet and place in the oven for one minute until the cheese becomes soft. Serve immediately hot.

To prepare you will need:

Beets – 1 pc.
medium potatoes - 2 pcs.
carrots – 2 pcs.
herring (fillet) – 300 g
Borodino bread – 5 pieces
chives - bunch

Open and cool the vegetables, then peel them.

Cut beets, carrots and potatoes into small slices. Cut the herring fillet into medium pieces.

Take 5 pieces of Borodino bread and cut each into four parts. Chop the chives quite finely.

Place beets on each quarter of black bread, then a piece of potato, then carrots and herring. Secure everything with a skewer. Before serving, garnish with chives.

To prepare you will need:

Salt
hot red pepper – 1 pc.
lemon juice - 1 tbsp. l.
bunch of parsley
3 cloves garlic
80 ml olive oil
champignons – 400 g

Wash the champignons, dry and cut into small pieces. Peel the garlic and crush it. Wash the pepper, remove the membrane and seeds, cut into thin circles. Wash a bunch of parsley, dry and chop.
Heat olive oil in a frying pan. Sauté the garlic and pepper for 1 minute. Add mushrooms and cook, stirring, 5 minutes. Remove from heat.
Add lemon juice, a little parsley and salt. Stir.
Transfer to a salad bowl and serve immediately.

To prepare you will need:

300 g hard cheese, fat. more than 50% – 300 g
vegetable oil
800 g veal pulp for baking
salt
ground black pepper
4 large potatoes.
4 onions

Preheat the oven to 180-200°C. Grease a large baking dish with vegetable oil.

Wash the potatoes thoroughly with a brush or sponge. Dry, grease the potatoes with vegetable oil, wrap tightly in foil (maybe in two layers).

Cut the meat into wide pieces about 1.5 cm thick. Place the pieces of meat on a board, cover with cling film and beat with a hammer to even out the thickness. Place the pieces of meat into the pan in one layer, leaving a small space between them. Season the meat well with ground black pepper, but do not salt it, because otherwise the meat will release excess juice.

Peel the onion and cut into very thin half rings. Spread the onion evenly over the meat and season with salt. Grate the cheese on a fine or medium grater and sprinkle on top of the onion.

Place the baking dish in the preheated oven, preferably closer to the bottom of the oven. Place potatoes wrapped in foil along the edges of the pan. Bake for about half an hour.

Before serving, place a portion of baked meat on a plate. Serve the potatoes with the meat, open the foil and make a deep cut in the potato with a knife, add salt and carefully sprinkle with green onions or other dill - to your taste.

To prepare you will need:

230 g frozen berries
700 g natural yogurt
3 tbsp. gelatin powder
3 tbsp. l. Sahara

Boil the berries, without defrosting them, in half a glass of water for 5 minutes.
Dissolve 2 tablespoons of gelatin in 70 ml of warm water. Place over low heat and heat, stirring, but do not bring to a boil. Let cool. Mix melted gelatin with natural yogurt, add sugar, mix.
Divide into six glasses and refrigerate for half an hour. Soak the remaining gelatin powder in 50 ml of water. After it swells, mix it with the prepared berries. Place on top of all glasses and return to refrigerator until set.

To prepare you will need:

2 tbsp. l powdered sugar
20 g butter
1 ripe pineapple
50 g light rum, brandy or cognac
ice cream or ice cream

Peel the pineapple and cut into slices. Cut out the hard core.
Sprinkle the circles with powdered sugar and fry on both sides with butter. Sprinkle with alcohol.
Place a scoop of ice cream or ice cream on top of the pineapple. Serve immediately.

A great idea for a home party or informal communication in the office is to organize a buffet.

Translated from French, buffet means fork. This cutlery is used as the main one at a buffet table.

A buffet is when:

• those gathered eat standing;
• choose their own food;
• most often, they serve themselves;
• The primary purpose of the event is to socialize, and the secondary purpose is to have a snack;
• maximum free space for movement and discussion of issues for which everyone has gathered;
• minimum space occupied by tables;
• plenty of plates with great bite-sized appetizers and drinks.

At this event, each guest, moving easily, will find an interesting and pleasant interlocutor.

It doesn’t cost a creative manager anything to organize a buffet. The main idea! If you are trying to host this buffet at home or at work for the first time, then we will share some interesting recipes for preparing appetizers for the buffet table.

What snacks satisfy the term “buffet”?

Used for a buffet table are mini-sized portioned appetizers. Prepared quickly and, nevertheless, not inferior in taste to long-cooked dishes. It is supposed to be eaten with your hands or using a fork or skewer.

Light snacks for a buffet table are usually simply prepared, but served in a creative way. Any products will be used.

If you understand the basic principle of cooking, you can invent your own signature recipes quickly and easily. Main, take care in advance about purchasing tartlets, canapés, crackers different tastes, breads.

Let's look at the most popular options for quick snacks.

An excellent option - a buffet appetizer on a skewer

It's good because it's easy to use. Meat, vegetables, seafood or fruits - you can put everything on a skewer.

• Products that require heat treatment before attachment can be easily fried in basic batter (a mixture of water, 1 yolk and flour).
• The simplest recipe is to put different varieties of cheese on a skewer, alternating with pineapple cubes, cherries, multi-colored grapes and black olives.

Cute buffet appetizers and small canapés will wonderfully decorate a festive table.

To begin with, we offer a list of quick ideas for the buffet menu.

Small round buns are perfect. You need to cut them and put whatever your heart desires inside: cutlets, meat, ham, cheese, a variety of vegetables and herbs. Any sauce.
Or divide the buns into halves. And put any filling or salad on each half.

Sandwiches are perfect for a buffet table. Anything will do in any cut. Be original!

Snacks for an office buffet can be ordered from specialized catering companies with delivery on the day of the holiday. In this case, menu options will be offered to you by specialists from the supplier company.

For those who decide to have a hand in preparing the buffet table, or to diversify it, we offer:

Step-by-step recipes for cold appetizers for a buffet table with photos

Cold fish appetizers

When preparing, use skewers or fill tartlets.

Salmon rolls

Perfectly diversify the buffet table. Tasty and bright. Easy to prepare.

Product composition:

• salmon, cut into thin slices;
• eggs;
• hard cheese;
• mayonnaise;
• olives or black olives.

The quantity of products depends on the number of guests.

1. Cook the rice as usual. We do not add salt.
2. Boil the egg. Grate. Combine with boiled rice into one mass.
3. Grate the cheese and add to the rice-egg mixture.
4. Add mayonnaise, mix. You should get a sticky thick mass.
5. Place 1 tbsp on a piece of fish. spoon of prepared mass. Roll into a roll.
6. Secure using a toothpick or skewer. Garnish with olives.

Tartines with herring

The snack has an original look. It will appeal to everyone who loves fish. The taste is spicy.

Required Products:

• slightly salted herring;
• puff pastry or ready-made tartlets;
• cottage cheese;
• eggs;
• sour cream;
• greenery.

Cooking procedure.

1. Cut out any shapes from the dough.
2. Beat the egg and brush the shapes. Bake at 220° for 15-20 minutes.
3. Boil a couple of eggs and remove the yolk. Peel the herring, remove the seeds. Chop a good portion into rectangles.
4. We turn all the remaining ugly herring, cottage cheese, yolks and sour cream into minced meat with a blender.
5. This is what the mixture should look like.
6. Assembling the tartines - place the mixture on the tartine and garnish with the greenery paws.

Vegetable recipes

Eggplant sandwich

These sandwiches are prepared in an original way - without bread. Very few calories. Eggplant lovers will love this recipe!

You will need:

These unusual snacks on skewers are prepared as follows:

1. Sprinkle the sliced ​​eggplants with salt and leave for 15 minutes.
2. Rinse the circles and dry.
3. Fry on both sides.
4. Pepper and salt the prepared eggplants.
5. Chop the garlic coarsely, fry and discard. We need the resulting oil with the smell of garlic.
6. We also cut the tomatoes into slices.
7. Fry the tomatoes in garlic oil.
8. Making cheese slices.
9. Prepare the tower: eggplant - cheese - eggplant.
10. Top with a circle of tomato.
11. Pierce the resulting sandwiches with a skewer and place in the oven for a couple of minutes. The cheese needs to melt.

Place on dishes, decorate and serve.

Vegetable sandwiches

Vegetable mini sandwiches look appropriate on the table next to other holiday snacks.

For preparation you need:

• tomatoes;
• long thin loaf;
• Mozzarella or Feta cheese;
• garlic, a couple of cloves;
• various greens;
• vegetable oil or butter for frying.

1. Cut the tomatoes into slices.
2. In a bowl, mash the cheese with a fork.
3. Chop the greens. Pass the garlic through a press.
4. Mix cheese, herbs and garlic.
5. Fry the bread pieces in oil.
6. Cover the loaf pieces with the prepared mixture.
7. Decorate with a slice of tomato and herbs.

Cold meat appetizers for a buffet table

Salad with bacon

A tasty and bright snack. Simple and quick to prepare.

Prepare:

• bacon - 100 gr. ;
• cherry tomatoes - 6 pcs. ;
• lettuce leaves;
• loaf - 3 pieces;
• lemon juice - 15 ml;
• olive oil - 30 ml.

1. Chop the bacon and fry until crispy.
2. Cut the loaf into cubes and dry in a frying pan.
3. Cut the tomatoes in half and tear the lettuce leaves. Add croutons and bacon.
4. Mix and season the salad with oil and lemon juice.

Meat in oranges

Juicy, low-fat, with a pleasant citrus flavor and aroma.

What do you need for cooking?

• beef meat 1 kg;
• oranges 2 pcs. ;
• spices, onion and salt to taste.

1. Take a piece of meat in the form of a bar. Don't cut all the way through.
2. Cut onions and oranges into rings.
3. Rub the beef with spices and salt.
4. Fill the slits with onion and orange rings.
5. Transfer the meat to the mold. Add some water.
6. Cover tightly with foil. Puncture the foil with a needle in several places. Bake in the oven at 200-220 for 1.5 hours.

The dish is ready! Remove the foil carefully; hot steam may burn you.. Let the meat sit for 20 minutes, then cut into portions.

By the way, try the oranges! Delicious!

Cold cuts

There’s no need to be too tricky with cutting. The main thing is to serve and decorate it on dishes.

The photos below will help you.

powdered sugar;

a pineapple;

bananas;

apples;

oranges;

kiwi;

yogurt;

1. Cut the pineapple in half.
2. We take out the pulp and cut into cubes, like the rest of the fruit.
3. Sprinkle with powdered sugar.
4. Top with yogurt.
5. Place the finished salad in half a pineapple.

fruit plate

It is enough to cut a variety of fruits into cubes and place them on plates in different proportions. Then Each dish will have its own color scheme.

The photo shows original ways of decorating fruit slices and fruit canapés.

COLD SEAFOOD APPETIZERS
ASSORTED FISH SALMON LOW SALT OIL FISH - 12 pcs.
HERRING WITH RED ONION AND BELL PEPPER MARINADE - 20 pcs.

ASSORTED FRESH VEGETABLES TOMATOES CUCUMBERS BELL PEPPER GREENS - 10 pcs.
EGGPLANT ROLLS STUFFED WITH CHEESE, WALNUTS AND GARLIC - 25 pcs.
MOZZARELLA WITH TOMATOES AND PESTO SAUCE - 10 pcs.
FOREST SALT MUSHROOMS - 20 pcs.

TRADITIONAL BAKED PIES

MINI PIES WITH MEAT - 50 pcs.

SALADS
"CAESAR" SALAD WITH CHICKEN FILLET - 20 pcs.
SALMON SALAD WITH CHEESE AND QUAIL EGG - 20 pcs.
GREEK SALAD - 20 pcs.

HOT DISHES
SALMON STEAK WITH CREAM-CAVIAR SAUCE - 25 pcs.
TURKEY MEDALLIONS IN BACON - 25 pcs.

SIDE DISHES

GRILLED VEGETABLES - 25 pcs.

DESSERT
ASSORTED MINI CAKES (strawberry, kiwi, mango, velvet potatoes, fruit tartlet, berry tartlet) - 50 pcs.

SOFT DRINKS

COST OF BANQUET No. 1 FOR 50 PEOPLE: 3000 rub./person.

Example of banquet No. 2 (4000 rub./person)

Call us and we will select an individual menu for you

FRESH TUNA CARPACCIO WITH GREEN SALAD - 10 pcs.
FISH ASSORTED SALMON LOW SALT, OIL SMOKED TROUT FISH - 10 pcs.
BARREL HERRING WITH POTATOES, RED ONIONS, HERBS AND BORODINSKY BREAD CROUTONS - 15 pcs.

COLD APPETIZERS FROM MEAT AND POULTRY
SPICY ROAST BEEF MARINATED IN WINE SAUCE - 20 pcs.
ASSORTED MEATS SPICY ROAST BEEF, BUZHENINA, SMOKED TURKEY FILLET - 10 pcs.
VITELLO TONATO VEAL WITH TUNA CREAM SAUCE - 10 pcs.
HAM ROLLS WITH SOFT CHEESE - 50 pcs.

VEGETABLE SNACKS, CHEESE AND MARINADES
ASSORTED FRESH VEGETABLES TOMATOES CUCUMBERS BELL PEPPER GREENS - 6 pcs.
ASSORTED CHEESE BRI DOR-BLUE KING ARTHUR WITH FLOWER HONEY, CANDIFIED CUTS AND GRISSINI - 4 pcs.
EGGPLANT ROLLS STUFFED WITH CHEESE, WALNUTS AND GARLIC - 40 pcs.
MOZZARELLA WITH TOMATOES AND PESTO SAUCE - 12 pcs.
MINI MARINATED PATSSONS, GERKISHES, MARINATED CHERRY. - 20 pcs.

TRADITIONAL BAKED PIES
MINI PIES WITH CABBAGE - 50 pcs.
MINI PIES WITH MEAT - 50 pcs.

SALADS
"TUSCANY" SALAD WITH CHICKEN BREAST AND CHAMPIGNONS - 20 pcs.
CHICKEN SALAD WITH GORGONZOLA, BAKED PEAR AND WALNUT - 20 pcs.
CORN SALAD WITH SEA SCALLOP AND MANGO SAUCE - 20 pcs.

HOT APPETIZERS
SEAFOOD JULIEN IN CREAM SAUCE IN KOKOTNISH - 25 pcs.
JULIEN WITH CHICKEN IN CREAM SAUCE IN KOKOTTNISH - 25 pcs.

HOT DISHES
BAKED SORADHA WITH WASABI SAUCE - 25 pcs.
PORK TENDER MEDALLIONS - 25 pcs.

SIDE DISHES
STEAMED VEGETABLES - 25 pcs.
COUNTRY STYLE POTATOES - 25 pcs.

DESSERT
PANNA COTTA WITH FRESH BERRIES - 50 pcs.
FRUIT VASE apples, pears, grapes, kiwi, pineapple, tangerines - 5 pcs.

SOFT DRINKS
MINERAL WATER "JEVEA" - 50 pcs.
JUICE IN THE "J7" ASSORTMENT - 10 pcs.
COFFEE "ESPRESSO" (sugar cream lemon) - 25 pcs.
TEA "GREENFIELD" bagged (sugar cream lemon) - 25 pcs.

COST OF BANQUET No. 2 FOR 50 PEOPLE: 4000 rub./person.

*Orders for fewer people are possible. The cost is calculated individually.

Discount 5000 rub. upon pickup.

Example of banquet No. 3 (5600 rub./person)

Call us and we will select an individual menu for you

COLD SEAFOOD APPETIZERS
FRESH TUNA CARPACCIO WITH GREEN SALAD - 15 pcs.
GRAINED SALMON CAVAR - 15 pcs.
FISH ASSORTED SALMON LOW SALT, OIL SMOKED TROUT FISH - 15 pcs.

COLD APPETIZERS FROM MEAT AND POULTRY
DUCK BREAST WITH ORANGE JAM - 15 pcs.
PARMA HAM WITH FLAVORED MELONS - 10 pcs.
ASSORTED ITALIAN SAUSAGES CHORIZO, MORTADELLA, PEPERONI - 15 pcs.
VITELLO TONATO VEAL WITH TUNA CREAM SAUCE - 10 pcs.

VEGETABLE SNACKS, CHEESE AND MARINADES
BAKU VEGETABLES TOMATOES CUCUMBERS PEPPER GREENS - 10 pcs.
EASTERN MARKET SPICY KOREAN CARROTS, KOREAN CABBAGE, EGGPLANT, ASPARAGUS - 10 pcs.
ASSORTED CHEESE BRI DOR-BLUE KING ARTHUR WITH FLOWER HONEY, CANDIFIED CUTS AND GRISSINI - 5 pcs.
MOZZARELLA WITH TOMATOES AND PESTO SAUCE - 15 pcs.
GIANT OLIVES AND OLIVES - 20 pcs.

SALADS
SMOKED DUCK BREAST SALAD WITH FENNEL - 20 pcs.
"SAINT-JACQUES" CHICKEN SALAD WITH SEA SCALLOP AND RASPBERRY DRESSING - 20 pcs.
SALAD OF PARMA HAM AND GOAT CHEESE WITH RUCCOLA SALAD LEAVES - 20 pcs.

HOT APPETIZERS
TIGER PRAWN SHASHLIK - 50 pcs.

HOT DISHES
SORADAS STUFFED WITH VEGETABLES - 25 pcs.
VEAL MEDALLIONS WITH SPICY HERBS - 25 pcs.

SIDE DISHES
POTATO WELDINGS WITH PAPRICA - 25 pcs.
GRILLED VEGETABLES - 25 pcs.

DESSERT
TIRAMISSU - 50 pcs.
TARTALETS WITH CREAM Mousse AND FRUIT - 50 pcs.
FRUIT PLATEAU pear, grapes, kiwi, pineapple, tangerines, strawberries - 5 pcs.

SOFT DRINKS
FRENCH MINERAL WATER "PERIER" - 25 pcs.
FRENCH MINERAL WATER "VITTEL" - 25 pcs.
JUICE "RICH" IN GLASS - 50 pcs.
Brewed tea in teapots - 25 pcs.
COFFEE "ESPRESSO" (sugar cream lemon) - 25 pcs.

COST OF BANQUET No. 3 FOR 50 PEOPLE: 5600 rub./person.

*Orders for fewer people are possible. The cost is calculated individually.

Discount 5000 rub. upon pickup.

Our company "FURSHET.RU" will be happy to offer you professional organization of banquets for any festive events: company anniversary, private party, birthday, children's party, etc.

We have been organizing banquets for more than 10 years, and during this time our clients have become: Mosfilm studio, pop stars, the Ministry of Culture, the Ministry of Transport, the International Aerospace Show, the Ministry of Railways and Communications, the Academy of State and Law, and others.

We solve all the difficulties associated with organizing banquets; this is not a problem for us.

At your banquet, you will see a variety of cold and hot appetizers, delicious hot dishes, delicate desserts, and exotic cocktails.

When organizing banquets, we have our own individual approach to each client. All your whims will be fulfilled exactly!

Organizing banquets, receptions, coffee breaks, presentations, anniversaries, corporate parties - all this is our job, which we do with joy and conscientiously!

1. A piece of toasted white bread, a splash of Dijon mustard, a thin slice of ham or smoked brisket, olives.
2. Boiled shrimp, bent into a semicircle, and inside - a thin slice of lemon and a black grape.
3. A cube of bran bread, and on it - curd cheese with salt and herbs, wrapped in a strip of fresh cucumber.
4. Fried piece of chicken fillet in barbecue sauce and small pickled corn.

These miniature dishes not only taste great, but also look great on the table. However, they should be supplemented with other snacks. For example, a vegetable puff, to which you can add lightly salted red fish if desired. So, for 4 servings take:

• 1 small zucchini
• 1 eggplant,
• 2 medium tomatoes
• 2 bell peppers of different colors,
• soft cheese with herbs,
• salt, pepper, oil for frying.

The eggplant is cut into circles, salted and placed on a plate under a press for 20-30 minutes - this will remove the bitterness from it. The zucchini is cut in the same way and fried on both sides along with the eggplant. The tomato is cut into circles, and the pepper is cut into strips 3-5 cm wide, baked in the oven until softened and the skin removed. Place a mold on a plate, place eggplant, pepper, zucchini, and tomato in layers, covering it with cheese and herbs. Fish is added to one of the top layers.

You can try preparing banquet dishes from chefs - salad recipes will help with this. A restaurant-quality dish called “Quail's Nest” will decorate the holiday table if everyone serves it on a large plate lined with a leaf of Romaine lettuce.

1. Cut 100 g of boiled chicken fillet into cubes.
2. 1 bell pepper and half a head of red onion - into strips.
3. Prepare French fries using 4 potatoes.
4. Mix 1 tbsp. mayonnaise, 1 tsp. soy sauce, a few crushed tarragon leaves, a pinch of paprika and salt.
5. First place chicken fillet on a lettuce leaf, then vegetables and French fries, and in the center - 1 boiled quail egg.
6. Pour the sauce over the salad and, if desired, garnish it with a slice of lemon or olives.

There are other simple banquet dishes, the recipes of which can easily compete with restaurant dishes. For example, “Red Sea” salad, for which you will need (for 1 serving):

• shrimp - 4 pcs.;
• tomatoes - 1 medium;
• a sprig of parsley;
• 1 tsp lime juice, ¼ clove garlic and 1 tbsp. olive oil - for the sauce.

The shrimp must be boiled and peeled. Cut the tomatoes into slices, chop the onion and parsley. Make a sauce from butter, lime juice and garlic and pour it over the mixed ingredients. This dish is served on a leaf of lettuce, and gourmets can add a few more thin slices of sharp cheese.

Hot

Hot dishes at a banquet are usually offered to choose from. So why not cook both meat and poultry? To avoid this taking a lot of time, you should choose simple dishes. For example, “Taiga cutlet” and chicken breast with herbs and cheese.

To prepare the “Taiga cutlet”, you will need (for 6 servings):

• minced beef - 600 g,
• 250 g champignons,
• 1 head of onion,
• 6 slices cheese that melts easily
• 3 tbsp. cranberries or lingonberries,
• salt, pepper, oil for greasing the baking sheet.

Cut the onion in half - twist one half with minced meat, finely chop the other half and fry with chopped mushrooms. Salt and pepper the minced meat, divide into 6 equal parts, place on a baking sheet and flatten to form flat cakes. Mushrooms with onions, cheese and berries are placed on them. Bake the “cutlets” in the oven for about 20 minutes at 180 degrees.

Not only banquet meat dishes will be useful for the holiday, recipes using poultry will also be relevant. For example, a breast stuffed with cheese and herbs is even easier to prepare than a cutlet. For 2 servings take:

• 1 chicken fillet,
• 3-4 sprigs of dill or any other herbs,
• cheese - 50-70 g,
• salt, any spices.

The fillet is cut into 2 thin plates and lightly beaten under polyethylene. Then it is sprinkled with any spices to taste, salted, a slice of cheese and finely chopped herbs are added. Everything is rolled up and placed in a baking dish. In the oven, the fillet will cook in half an hour at a temperature of 180 degrees. If the top starts to burn, cover the rolls with foil.

Dessert

Whatever the menu, dessert should always end the dinner party. Large cakes and pies are not suitable for a banquet; it is better to stick to portioned fruit salads, mousses and jellies in bowls, etc.

1. To prepare a quick chocolate mousse, you need to take 2.5 bars of dark chocolate, break it, and put it in a saucepan.
2. Add 4 tbsp chocolate. brown sugar, add 1 large glass of water and something for taste: a couple of spoons of brandy, rum, liqueur or just syrup.
3. Place the saucepan over medium heat and, stirring vigorously, completely melt the chocolate.
4. Pour a couple of glasses of ice into a large bowl, place another bowl on top and pour the chocolate into it. Beat it with a mixer until thick, and then spread it into bowls and sprinkle with grated chocolate.

The indicated amount of ingredients is enough for 2-3 servings, depending on the size of the bowls. It should be remembered that milk and white chocolate will not make such a dessert.

You can get a very beautiful dessert by making Napoleon cakes. For them you need to stock up on ready-made cakes, whipped cream, melted chocolate, fruits and berries.

1. Cut the cakes into 6x6 cm squares.
2. Cover each layer with whipped cream and add cut strawberries, banana rings, apricot slices, etc.
3. Top the cake with whipped cream and berries and pour over chocolate.

In order to be able to reproduce these banquet dishes later, recipes with photos should remain with every housewife. This way you can look at the results of your labors and have another dinner party.

No. SALADS		Price, UAH.
1. “Tongue” (beef tongue, egg, fried mushrooms, cheese, peas, greens)
2. “Dneprovsky” (beef tongue, eggplant, fresh cucumber, tomato, mayonnaise, nuts)
3. “Capital” (chicken fillet, fresh cucumbers, potatoes, carrots, peas, mayonnaise)
4. “Royal Hunt” (egg, smoked breast, pickles, cheese, garlic, mayonnaise, herbs)
5. “Caesar” (Peking cabbage, smoked chicken, fresh tomato, croutons, mayonnaise)
6. “Figaro” (smoked chicken, tomato, marinated mushrooms, cheese, mayonnaise)
7. “Greek” (cucumbers, tomatoes, bell peppers, olives, Feta cheese)
8. “Thai” (meatballs, leeks, bell peppers, carrots, lettuce)
9. “Coral” (crab meat, Korean carrots, cheese, fresh cucumber, walnuts, vegetable oil)
10. Vegetable soup with squid (squid, bell pepper, tomato, cucumber, black olives, pickled onions, lemon, olive oil)
11. “Poseidon” (squid, olives, tomato, mayonnaise, greens)
12. “Neptune” (red fish, carrots, bell peppers, red beans, peas, leeks, vegetable oil, herbs)
13. “Mimosa” (canned fish, boiled carrots, egg, cheese, mayonnaise)
14. Herring under a fur coat
15. “Swiss” (sausage, cheese, pickled cucumber, fresh tomato, mayonnaise)
16. “Lada” (Peking cabbage, crab sticks, fresh cucumbers, corn, mayonnaise)
17. “Black Rose” (boiled beets, raisins, prunes, vegetable oil)
18. Assorted vegetables (fresh tomatoes, fresh cucumbers, bell peppers, herbs)
SALADS in tartlets
1. “Fiesta” (fried meat, fresh cucumbers, egg, mayonnaise)
2. “Stolichny” (chicken fillet, fresh cucumbers, potatoes, carrots, peas, mayonnaise)
3. “Royal Hunt” (egg, smoked breast, pickles, cheese, garlic, mayonnaise, herbs)
4. “Yaroslavna” beef tongue, egg, fried mushrooms, peas, greens)
5. “New” (fried meat, fried mushrooms, cheese, egg, prunes, garlic, mayonnaise)
6. “Veronica” (salmon, marble cheese, egg, green onion, mayonnaise)
7. “Original” (cod liver, cheese, egg, mayonnaise)
8. “Tenderness” (chicken fillet, cheese, egg, mayonnaise)
1. Assorted meats with herbs
2. Assorted fish with lemon, herbs and olives
3. Olives and olives on a lettuce leaf
4. Marinated mushrooms
5. Homemade pickles (crispy cucumber, tomato, sauerkraut, pickled carrots)
6. Stuffed tomatoes (spicy cheese mousse with herbs)
7. Appetizer on a skewer (cheese, ham, olives)
8. Appetizer on a skewer (olive, salmon, lemon)
9. Ham rolls (cheese, pickled champignons, mayonnaise)
10. Eggplant rolls (minced walnuts, cheese, spicy carrots)
11. Canapés with s/k sausage on wheat bread
12. cheese on a skewer with grapes
13. ham, mustard, herbs
14. boiled pork, tomato, greens
15. with red caviar (caviar, lemon, butter, herbs)
16. with salmon, butter, olive
17. Canapes on Borodino bread with herring
18. Assorted cheese (three types of cheese, grapes, walnuts)
19. Mini pancakes with caviar
20. Pancakes with salmon
21. Eggs stuffed with mushrooms (2 halves)
22. Eggs stuffed with liver (2 halves)
23. Eggs stuffed with caviar (2 halves)
24. Cheese balls "Pectoral" (1 piece 30g)
25. Liver cake
26. Pancake pie (with meat)
27. Pancake pie (with meat and mushrooms)
28. Aspic tongue
Meat and poultry dishes
1. French-style meat (pickled onions, cheese, mayonnaise)
2. Pork ball
3. Italian roll (pork, bell pepper, cheese)
4. Prune roll
5. Mushroom roll
6. Pork shish kebab
7. Hussar-style meat (pork roll with mushrooms, cheese)
8. Cueball “Fragrant” (with pepper, tomato, onion)
10. Chicken Kiev
11. Roll "Capital" (chicken, omelette)
12. Cutlet "Gordon" (chicken fillet, ham, cheese)
13. Chicken baked with cheese
14. Chicken leg stuffed with mushrooms
15. Chicken kebab
16. Breast baked with vegetable julienne
17. Cutlet "Marichka" (pork ball, prunes)
18. Tartlet with chicken julienne
19. Tartlet with mushroom julienne
Fish and seafood dishes
1. Salmon steak
2. Trout with cream sauce
3.Fish in Parisian style
4. Baked fish with tomato
5. Fish in batter
6. Stuffed pike
7. Julienne with seafood
8. Squid rings in breadcrumbs on lettuce leaves
Hot dishes
1. Country-style potatoes
2. Ukrainian cabbage rolls
3. Stewed potatoes with meat
4. Stewed potatoes with meat and mushrooms
5. Deruny with sour cream
6. Draniki with fried mushrooms
7. Pancake bags with meat
8. Pancake bags with mushrooms

When choosing recipes for a banquet menu, try to give preference to more varied ones. Dilute hearty snacks and salads with light vegetables. And if the holiday is scheduled during Lent, take care of dishes that do not contain animal products. For the women's campaign, order light snacks, for the men's, more filling ones. By taking care of this in advance, you will be sure that your guests will be satisfied.

What should a banquet menu include?

As you know, any big meal begins with cold appetizers and salads. They serve not only cold cuts of meat, cheese and fish, black olives, but also more complex snacks. After some time, the table is replenished with hot dishes.

Preparing all this on your own is a troublesome task. This is where Mom's Kitchen can help you. Her banquet menu includes a variety of dishes including:

• salads;
• snacks;
• salads in tartlets;
• fish and meat dishes;
• hot dishes.