oven space

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jeyjey2

oven space

I am cooking for 22 people and have already made and frozen a couple of recipes. I wonder if anybody has any tips for when you have not got a lot of oven space. I dont want to serve just casserole type dishes that i defrost and put on the hob, but things like roasted small potatoes baked vegatables but how do you do this with a limited space for the oven (I do have a double oven). All these type of foods plus recipes need to be done at the end just before serving. Any tips or recipes would be much appreciated. Thank you

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sam from worthing

cook ahead food


with your roast potatoes.

you can par boil, shake to fluff, allow to cool - open freeze on atray and pop in a bag - the roast from frozen with what ever cooking oil/fat you choose for 30 mins.

likewise with your intention of roasting frozen vegetables... just peel and chop you vegetables (into similar sizes), open freeze - then once frozen pop into a bag. when your ready to cook, line on a roasting trya/tin salt pepper and herb them with a drizzle of olive oil, cover with tin foil and bake for 20 mins in preheated oven 180c.

but i do see, that cooking and roasting enough potatoes and vegetables for 22 people will shrink your oven immensely.

do you have to roast/bake your tatties - could you do mashed? which will free up oven space? to reheat either on the hob or in the zapper?

or do you have access to a bbq? pre cook as the usual and freeze, the roast your potaotes in a good robust foil container on your bbq, similarly kebab your vegetables, and cook on the bbq?

or alternatively have a couple of steamers of the go for your veggies.

just don;t put an oven tray on the very bottom of your oven - especially if its under 15 years old, unless you put your tray on a trivet to lift it from the floor of the oven.

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sam from worthing

ps...

at the moment new potatoes are in their element, seasoned with butter salt and pepper and a good handful of parsely/mint/rosemary scattered over the top and steamed will be really lovely.

 
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