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Cheap shoot day lunch


pg123
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On the small DIY shoot I am a member on we are taking turns at providing a light lunch for the 8 guns. Looking for ideas beyond the usual sausage rolls and cheese butties. Nothing expensive or difficult to prepare.

 

Interested to see what others have come across or laid on.

 

Thanks.

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Home made soup (in flasks) and French bread as standard followed by coffee (hot water in flasks) and cake supplied by the guns.

 

The best alfresco shoot lunches I have ever eaten was on a shoestring shoot were we all used to bring our own lunch then pool the lot and shear every thing. The great thing about it was we all used to bring enough to feed everybody and the competition between everyone to be the best cook was great.

 

HB

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Pasties and sausages!

 

I did this on Friday and it worked out great. I bought 8 pasties from a good pasty shop reheated the morning of the shoot and wrapped individually in tin foil. I also did a load of sausages wrapped in tin foil. To transport, I put them all in a small cool (warm) bag. By lunch time the pasties and sausages were still warm. Pot of mustard to go with it, perfect.

 

Cheers

 

Ben.

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  On 21/10/2013 at 19:03, BenA said:

Pasties and sausages!

 

I did this on Friday and it worked out great. I bought 8 pasties from a good pasty shop reheated the morning of the shoot and wrapped individually in tin foil. I also did a load of sausages wrapped in tin foil. To transport, I put them all in a small cool (warm) bag. By lunch time the pasties and sausages were still warm. Pot of mustard to go with it, perfect.

 

Cheers

 

Ben.

 

Sounds tempting......

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I once beat at a small syndicate shoot where the guns and beaters all sat and ate a 3 course roast dinner with all the trimmings in a hut in the woods. Old gas cooker running of a large cylinder provided soup, roasted meat and veggies, followed by cake and custard all washed down with wine! Couldnt move much for the afternoon drives!!!

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Simple but V effective and can be cooked at home and heated in a pan when on site - simple hot pot.

 

For 4/6 for a full meal (some left over but not for long), I use 1 and a half pounds of skirt beet (or stewing steak), 2 onions, five pounds of potatoes and 2 beef oxo - 1 and a quarter (ish) pints of water.

Dice meat into chunks of about 1/2 or 3/4 of an inch (roughly). Peel potatoes and onions. Chop onions into roughly 1/4 inch pieces. Choose ideally an earthenware pot which will take approximately a gallon of water without overflowing.

With pot empty cut potatoes holding in left hand and slice from the top this will give potato pieces which are about 1/4 thick but overall maybe an inch in size with edges thinning from the centre to the outside. Cut potatoes to a depth of 2-3 inches in a layer.

This is essential as the potato will cook and the thinner edges fall into and thicken the hotpot. On top of the potatoes a good handful of onions (about 1/3 of what you have cut) and on top of that meat (again a third). Continue to fill the pot ending with a layer of potatoes.

Put 2 oxos (beef) into a pint measuring jug. Fill with boiling water to dissolve oxos fully - pour over potatoes. Pour approx 1/4 of a pint to wash out bits of oxo and tilt pot to check water level in pot.

1/2 depth will make it a bit like pumping consistency of concrete. One third water level it will be standard concrete consistency. I prefer a bit sloppier.

Put in oven at 100 -150 degrees for maybe 2/3 hours (smells wonderful whilst cooking). When cooked (on friday), leave (until shoot day) with lid on put into large pan (or 2 ) and add 1/4 pint of water and heat through. Serve on a plate with red cabbage, crunchy fresh bread and a few pickled onions.

Once you have done this it literally takes about 1/2 an hour to prepare and stuff in the oven and you will not be disappointed. Has the added advantage that you can prepare the day before, its v warming on a cold day - a meal in itself.

Cheers

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  On 27/10/2013 at 07:19, Kes said:

Simple but V effective and can be cooked at home and heated in a pan when on site - simple hot pot.

 

For 4/6 for a full meal (some left over but not for long), I use 1 and a half pounds of skirt beet (or stewing steak), 2 onions, five pounds of potatoes and 2 beef oxo - 1 and a quarter (ish) pints of water.

Dice meat into chunks of about 1/2 or 3/4 of an inch (roughly). Peel potatoes and onions. Chop onions into roughly 1/4 inch pieces. Choose ideally an earthenware pot which will take approximately a gallon of water without overflowing.

With pot empty cut potatoes holding in left hand and slice from the top this will give potato pieces which are about 1/4 thick but overall maybe an inch in size with edges thinning from the centre to the outside. Cut potatoes to a depth of 2-3 inches in a layer.

This is essential as the potato will cook and the thinner edges fall into and thicken the hotpot. On top of the potatoes a good handful of onions (about 1/3 of what you have cut) and on top of that meat (again a third). Continue to fill the pot ending with a layer of potatoes.

Put 2 oxos (beef) into a pint measuring jug. Fill with boiling water to dissolve oxos fully - pour over potatoes. Pour approx 1/4 of a pint to wash out bits of oxo and tilt pot to check water level in pot.

1/2 depth will make it a bit like pumping consistency of concrete. One third water level it will be standard concrete consistency. I prefer a bit sloppier.

Put in oven at 100 -150 degrees for maybe 2/3 hours (smells wonderful whilst cooking). When cooked (on friday), leave (until shoot day) with lid on put into large pan (or 2 ) and add 1/4 pint of water and heat through. Serve on a plate with red cabbage, crunchy fresh bread and a few pickled onions.

Once you have done this it literally takes about 1/2 an hour to prepare and stuff in the oven and you will not be disappointed. Has the added advantage that you can prepare the day before, its v warming on a cold day - a meal in itself.

Cheers

Wow. You look after your fellow guns. I was thinking more along the lines of nipping into Sainsburys for a couple of packs of pork pies.

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  On 03/11/2013 at 17:48, pg123 said:

Decided on pork pies served with a traditional Lancashire favourite, black peas (parched, maple, pigeon by other names) and a dollop of English mustard.

 

Buy the pork pies from a local butcher, they will be much better that the usual supermarket stuff

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