Providing two meats, a couple of salads or roast vegies and two or three desserts is all that is needed to satisfy the hungry souls at your table. The more you have to choose from, the more confusing it is for the eaters. How to fit it all on the plate ? There is only so much you can eat at one meal and many people travel from table to table ( famliy home to family home ) in one day.
Also, the more you provide, the more likely you are to be left with leftovers for a week. To avoid gastro most foods should be consumed within two days of cooking. You are also less likely to forget what is left in the fridge if it is consumed within a small timeframe.
I've cooked traditional and casual Christmas lunches in the past. Here's what I've provided for my guests
Roast lamb served in gravy
Roast potatoes, pumpkin and carrots
Cauliflower and broccoli with white sauce and cheese on top
Sticky date puddings in muffin size with caramel sauce, cream and icecream
CASUAL ( BBQ )
Bbq steaks ( cut in half )
Mushrooms and onions
Green tossed salad
Plum pudding ( no name ) with homemade custard, cream and icecream
Mini pavlovas ( homemade ) with cream and berries
Corned silverside ( cooked in the slow cooker ) or
Crumbed chicken drumsticks
Roast veggies and / or
Apple rose pastries with custard or cream.
Both the traditional and casual meals have been hugely sucessful and everyone is full and satisfied. The casual meal had a lot more leftovers. We just ate salads and sausages for the next two days. The best thing about these meals is that I have most of those ingredients on hand already so there are no grocery blowouts. The only extra expense is the meat and a few vegies / salad things. The leg of lamb is bought in Spring when it's just over $7 a kilo and usually costs me under $20. Snacks are bought on sale in November and bon bons are bought at half price on Boxing Day the year before.
|Dressing the roast lamb for extra flavou|
|Apple rose pastries|
|Megan's custard tarts|
|Setting the table with all the finery|