Spray all work surfaces down with frontier before and during your preparation. You will need to change the yield/serving as this recipe is for 4 people
2.00 pm - Prepare afternoon tea for 3pm cover with cling wrap
- Cut potatoes into quarters or halves if small
- Cut pumpkin into portions counting 1 piece per person. Place on large flat baking tray covered with baking paper. Spray with oil spray and sprinkle with chicken salt. Remember if you have any special diets such as gluten free or additive free etc you will need to keep theirs separate in another small baking pan.
- 3.30-4.00pm - Pumpkin and potato can go into the oven. When cooked remove from tray and out into gastronome (stainless steel baking tray) with a sheet of baking paper on the bottom. Keep hot in oven. Now is a good time to check to see if you have any special diets to make a meal for.
- 4.00pm - Make gravy
- Put bread onto plastic trays. Cover. These can go around onto the lower part of the server with a pair of tongs.
- Make sure the water jugs are all filled on trolley, salt and pepper is on tables, napkins are topped up, fruit bowl is topped up.
- 4.30pm - Turn BBQ plate on do not alter temperature controls.
- Bowls of margarine and butter are topped up and on the trolley
Steaks - Four hours before serving
5-10 hours before - Put steaks on HIGH BBQ plate (300 degrees Celsius) just for 20 seconds max each side - literally count to 20 seconds after you put the first steak down, Once you reach 20 seconds flip over quickly, and then quickly flip all into tray. Meat should be mostly pink and uncooked.
- Once cooked place in a gastronome tray with a lid
- Pour gravy onto steaks
- Place in oven to slow cook for 4 hours at 60 degree on steam function
35 minutes before serving put steam oven at 120 degrees steam function until internal temp 70 degrees
When hits 70 degrees, make gravy from liquids in trays. (turn oven up hotter if not going to reach 70 degrees in time)
Put trays back in oven to keep warm - oven can stay at 70 degrees steam function
Serve up.
Veggies
- 30 minutes before put pots onto boil for veggies.
- 15 mnutes before put veggies in pots and bring to the boil.
- Once boiled sit in water until ready to serve
- Drain just before service
Setup
- Make sure bread and butter, margarine and gravy and cutlery are all out on the main table
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (678g) | ||
Recipe Makes: 10 Servings | ||
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Calories: 644 | ||
Calories from Fat: 141 (22%) | ||
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Amt Per Serving | % DV | |
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Total Fat 15.7g | 21 % | |
Saturated Fat 5.6g | 28 % | |
Monounsaturated Fat 6g | ||
Polyunsanturated Fat 1.2g | ||
Cholesterol 148.4mg | 46 % | |
Sodium 339.5mg | 12 % | |
Potassium 2034.9mg | 54 % | |
Total Carbohydrate 53.9g | 16 % | |
Dietary Fiber 8.4g | 34 % | |
Sugars, other 45.5g | ||
Protein 72.9g | 104 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 644
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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