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Ecuadorian, Irish, or German for 30?

My kid's school is having an ethnic feast where everyone brings in a dish for 30 based on a part of their heritage. I am drawing a total blank on what to make. We've got Ecuadorian, Irish, German and Mexican to draw from. We're in a pre-dominately Mexican area, though, so I want to sort of reach out of that comfort zone. I can't believe I can't figure out something to make, but there we have it. The only restriction is no nuts, as there are a few kids with allergies. Please help me to not just make a giant thing of mashed potatoes and call it Irish. >.

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( 14 comments — Leave a comment )
harro_der
May. 13th, 2014 06:04 am (UTC)
Schnitzel! Super easy and the thing I crave whenever I go home for my Mom to make. It's just not quite the same when I do it! I prefer chicken to pork or veal.

Take chicken breast, pound flatish. Dredge in salted/peppered flour, then in beaten eggs then breadcrumb of your choice. Fry in oil. My most recent obsession has been jager style with a creamy, mushroom wine sauce on top but you could go simple and just serve with lemon or capers.

Other ideas: Spatzle, hot german potato salad, shepherd's pie (Irish).

Man I really want to make schnitzel for dinner tomorrow now :)
mamaduckers
May. 13th, 2014 03:10 pm (UTC)
I'll have to try schnitzel with chicken. I make it the same way, but with pork cutlets. Traditionally it's made with veal (or at least, that's how they made it where I grew up, in Bavaria). Chicken schnitzel sounds yummy!
icelore
May. 13th, 2014 06:19 am (UTC)
Traditional Irish soda bread. That's what my mom made for my "around the world" type food expos at school. Also battered sausages would work.

Mini potato pancakes for German maybe? Or perhaps meatballs (I like Königsberger Klopse), marzipan, stollen, or a strudel?

Those are off the top of my head, only considering things that will travel well and work in small portions/appetizers. :)
myrrhmade
May. 13th, 2014 08:39 am (UTC)
Awesome ideas Ice! <3
lotus555
May. 14th, 2014 02:22 am (UTC)
yep, soda bread was the first thing I thought of as well. Cheap to make, too!
beesandbrews
May. 13th, 2014 10:32 am (UTC)
Add some greens to those mashed potatoes for colcannon. Or make boxty out of them and serve with a choice of kid friendly fillings.

Boiled cake is good. No nuts, just dried fruit. For these sorts of things (the hubs has them at work) we generally do potted salmon and soda bread. Easy and can be scaled to the crowd without too much fuss.
grendel1097
May. 13th, 2014 12:15 pm (UTC)
I have a question for you. What do you usually make when you're feeling "ethnic"?

I'm a bit of a mix like you are with indigenous Panamanian, Finnish, Slovene, Indian, Spanish, and quite likely more if I summon the time and energy to look further back.

mary919
May. 13th, 2014 02:09 pm (UTC)
I want to second the potato pancakes. Or German Potato Salad. I'd probably do this cucumber salad that my German grandmother passed on to all of us. This recipe is very close . We use seasoning salt instead of paprika. The thing about potato salad or cucumber salad is that you can make a big vat of it without much trouble. I LOVE potato pancakes but making them for 30-- would take some time!
anais_pf
May. 13th, 2014 04:19 pm (UTC)
I'd make Lebkuchenherzen (Gingerbread Hearts), because they can be made a few days in advance. Decorate them with royal icing, wrap them in plastic wrap and the kids can take them home to eat later if they want. The recipe I use (for my Oktoberfest parties) is this one: http://www.post-gazette.com/recipes/2007/09/27/Lebkuchenherzen-Gingerbread-Hearts/stories/200709270454#ixzz29azp6bIi
a_boleyn
May. 13th, 2014 08:15 pm (UTC)
Can you bring dessert ... this Irish brick cake (rolled oats, apples and honey dates) is pretty tasty. You could make 2 9x13 trays and cut them into bars.

Irish Brick Cake - serves 10-12
This is a heavy cake that can be filled with any sort of fruit you enjoy.

1 cup and 1 tbsp (250 gm) unsalted butter
1 cup and 1 tbsp (250 gm) white sugar
2 tbsp of golden syrup
2 cups (250 gm) plain flour
2 3/4 cup (250 gm) oats
Pinch of salt
1 tsp of bicarbonate of soda
2 apples, peeled and sliced
1/4 cup of dates, chopped roughly.

Preheat your oven to 360 deg F. Line a 8 inch (20cm) round cake tin with grease proof paper.

In a small saucepan melt the butter, sugar and golden syrup over a low temperature. You want the sugar to dissolve on the stove.

Meanwhile in a large mixing bowl place the flour, oats, salt and bicarb soda.
Peel and chop the apples and chop the dates.

Once the butter and sugar mixture is melted add it to the dry ingredients and stir to combine. Layer half the mixture into the cake tin and press down to the bottom and sides. Layer the apple slices on the cake mixture lightly pressing down once complete sprinkle the dates over the top.

Add the remaining mixture and cover the apple and date layer.

Bake in the oven for 35 min or until lightly golden. Allow to cool for five minutes before serving.

NOTE: You can replace the sugar and golden syrup with 3/4 cup (250 gm) of honey though you will need to add an extra 6 1/2 tbsp (50 gm) of plain flour to the recipe.
roselover58
May. 13th, 2014 11:12 pm (UTC)
I always make scotch eggs (hard boil eggs, cool and peel; wrap your favorite sausage around the egg, roll in bread crumbs and cook in hot oil to get golden brown and then put into the oven until the sausage is completely cooked. Best hot, but makes good cold picnic food too.
little_e_
May. 14th, 2014 05:28 am (UTC)
What do you serve at home? Spaghetti? Pizza? Burgers? Tacos? Chicken tikka masala? Just pick a favorite that's easily scaled up and portable. Me, I'm Southern, so I'd do Texas BBQ, fried okra, cornbread, Tex-Mex, or something yummy like that :) Good luck!
gwyddno
May. 16th, 2014 02:47 am (UTC)
Some thoughts in case it's not too late:

Irish
Irish stew is fairly simple and is nut-free
Colcannon has already been suggested but is useful
Casserole made using Guinness - the cooking time reduces the alcohol content to negligible and its alcoholic potency to zero. Include plenty of root veg (carrots, parsnips, swedes, etc) to eke it out and cook it a day or two ahead so it has plenty of time for the flavours to meld. Serve with mashed potato if you can get boiling potatoes at this time of year.

On a related note, some Welsh recipes
Cawl (pronounced 'cowl') is similar to Irish stew or the casserole: plenty of potatoes and root veg with some lamb (neck is traditional but any cheap cuts on the bone will do. Buy as much or as little as you can afford; the actual muscle meat isn't the point. You can even get away with just getting lamb bones with odd scraps of meat still clinging to them, which is a whole lot cheaper). Put everything in the biggest stock pot you own, cover with water and bring it to the boil. Skim off the scum that will inevitably appear then reduce the heat to a simmer and leave for several hours. Set aside overnight and allow to cool. Cook it a little more the next day then serve hot with great hunks of crusty bread and salted butter and strong cheddar cheese.

Glamorgan sausages are time-consuming to make but really repay the effort. An added bonus is that they're completely meat-free (but not vegan) and can be eaten hot or cold, with or without an accompanying sauce. I use Mary Berry's recipe (http://tinyurl.com/ma8zc33 - points to Google Books) but she's far too mean with the sage: you really need at least twice as much as she says. Omit the walnuts and the lemon rind: they're not authentic and they just get in the way, and don't hold back on the leeks: I reckon you can probably add 50% to her recipe for an authentic sausage. She says you should include goat's cheese but frankly, I think they taste fine without. Do try to use Caerffili cheese though, it has a completely different flavour from cheddar (creamy, crumbly and slightly sharp), and don't be afraid to use more mustard - a generous heaped teaspoonful of ready-made is perfectly fine but I can't emphasise too strongly that it must be English mustard. You need the heat and the robustness to cut through the cheese. Deep-fry them if you can: they cook faster and you can tell they're cooked when they rise to the top all lovely and brown. They are absolutely amazing hot but delicious cold with a sweet sauce - redcurrant works well or a slightly sweet, slightly tart gooseberry sauce has got me drooling like Pavlov's dogs just at the idea of it.
jennythe_reader
May. 16th, 2014 06:10 pm (UTC)
I'd also recommend Colcannon. This recipe looks decent, but if you have the Fanny Farmer cookbook I can vouch for their version.

It's almost as easy as regular mashed potatoes, and reheats well, which makes it great for potlucks of this sort.
( 14 comments — Leave a comment )

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