Pre-Christmas party meal.

Chicken paprika is a favourite of mine for bulk cooking.
I do it with onions, tinned tomatoes, paprika and then freeze.
When I defrost it I add the soured cream and heat through not allowing to boil.
The recipe says to sieve the liquid , tomatoes, onions etc but I dont as I like some texture.

The recipe says to

Beef casserole made with Guinness. To go with the tenuous Irish link, Colcannon: superb.

Have you considered a venison casserole?
I usually do one on the run up to Christmas, it always goes down well, the recipe in the link is one I’ve made, it freezes beautifully.
I also do one with red wine, juniper berries and redcurrant jelly.
Celeriac and potato mash goes very well with beef and venison casseroles.

I do a chicken casserole with white wine, courgettes and red peppers. That always goes down well.

What about a beef with horseradish casserole?

Sorry forgot the link. www.google.co.uk/url?sa=t&rct=j&q=&esrc=s&source=web&cd=&ved=2ahUKEwiA8cj6h9iBAxXPWUEAHbuiDFgQFnoECBsQAQ&url=https%3A%2F%2Fwww.bbcgoodfood.com%2Frecipes%2Fsucculent-braised-venison&usg=AOvVaw0ZM0fTkSYA-z1BJ1DymmqK&opi=89978449

Thank you so much for your replies and suggestions. Some yummy ideas there that I will look into further. I’m thinking colcannon would be a lovely change with any of the casseroles, do you think I would be able to freeze and reheat it or at the very least make it the day before and reheat? Thank you again.

Just remembered I’ve got half a celeriac lingering in the fridge, never tried celeriac and potato mash so will have a go tomorrow. Excellent!

Pigma

Just remembered I’ve got half a celeriac lingering in the fridge, never tried celeriac and potato mash so will have a go tomorrow. Excellent!

I'd keep colcannon in the fridge rather than freeze.

Chicken pieces with butternut squash done in the slow cooker, with a little kick of chilli and then crème fraiche added at the end is good.

You could leave out the chilli if preferred.

www.bbc.co.uk/food/recipes/slow_cooker_chicken_and_36746

It would probably be best to prepare it all, even freezing if you like, thaw the chicken thoroughly, then cook fresh on the day.
I haven't actually made this but have eaten it made by someone else.
Serve with rice or mashed potatoes.

Oooh, thank you, I’ve got everything in the house for the chicken stew so will have a go as it sounds like a really useful slow cooker recipe, always on the lookout for those. I usually do Moroccan Chicken in the slow cooker - chicken with chickpeas, sweet potato and spices so this will make a nice change. Really appreciate everyone’s help, not feeling quite so panicky now!

What about a beef with horseradish casserole?
Potatoes mashed with a little horseradish sauce are delicious with beef - for those who like horseradish!

We confit duck legs and do a kind of cassoulet. My GD when small who loves cooked duck being born in the Orient misheard and called it Dog leg stew and so Dog leg stew it is.
Or a duck stew with orzo.

I have done this beef. red wine and carrot recipe several times
www.bbcgoodfood.com/recipes/beef-red-wine-carrots

It is also the base of Italian Cottage Pie - which is just the casserole topped with parmesan and bacon potatoes
www.bbcgoodfood.com/recipes/italian-cottage-pie

How about red cabbage cooked slowly with an apple etc. It looks and tastes great with most meats and adds colour to any plate.

I often make a Moroccan style lamb tagine with diced lamb shoulder. It can be made in a casserole or tagine in the oven and cooked on a low heat for approx 3 hours or done in a slow cooker for 6 or so hours. It is possible to make it beforehand and freeze.
I serve it with couscous flavoured with chopped apricots and chopped dried dates.

silverlining48

How about red cabbage cooked slowly with an apple etc. It looks and tastes great with most meats and adds colour to any plate.

Ooh, yes please!

Oh, what fantastic ideas, what an adventurous lot you are!! Thank you so, so much for all your suggestions. Practice sessions coming up!

Pigma

Oh, what fantastic ideas, what an adventurous lot you are!! Thank you so, so much for all your suggestions. Practice sessions coming up!

We'll all taste test for you

Am about to cook some red cabbage now. It freezes brilliantly so I divide it up into portions and pop it away for another time.

We always had it as children but friends only knew it as uncooked pickled in jars st Christmas. Everyone I have cooked it for liked it and if I see it in a restaurant menu will always choose it. Just to encourage the chef,

I love it and don't know why we don't eat it more often!

You should Callistemon , it’s quick and easy and re heated from frozen is even better.

Likewise, Callistemon, we love it, it’s seasonal, it freezes, it’s colourful …it’s now on the menu! I’m thinking some sort of potatoes, spiced red cabbage, roasted glazed carrots and a mix of peas, broad beans and leeks for the accompaniments. Does that sound ok?

Reading this thread with great interest. Have to host a supper party soon and have rather lost confidence in my catering abilities. Some great ideas here.

Teabagwoman - I’ve done it too many times but Boeuf Bourguignonne is a fail safe recipe and freezes well. I also make Mary Berry’s dauphinoise potatoes which freeze too. Nice and easy and very popular, both just need thawing and reheating. Hope that helps but agree there are some great suggestions here too. Spoilt for choice aren’t we?!