Majou
Meets
So ladies, I have taken the liberty of calculating a 250-300 grams per person average, considering some might eat more and some less. I have also thought that before grilling large pieces of meat, we can start with a little variety of sausages with sauces/mustards plus a bit of Argentine Picanha bite size nibbles. If you want something more elaborated please let me know.
​
For the main course of Buffet moment, we could have 3 options: Cuberoll steaks, Striploin steaks or chicken breasts, combined with some grilled veggies (capsicums, onions, zuchinis, leeks, eggplant, asparagus and mushrooms or just 3-4 of these (TBD).
In addition we would still have the salads/rice to go along with.
​
I'm calculating 100-150 grams Pica-Pica then 250 gram steaks (meat or chicken) per person: 4Kgs of Beef and 2Kg of Chicken. For sure we might not use it all.
​
​
​
Pica-Pica
19:30 - 21:00
Sausage 1 - Saussice de Toulouse (0.5Kg)
Sauces - A mix of mustard dips
Main Course
21:00 - 23:00
Meat 1 - Honey, Sesame & Ginger Chicken Breasts (2Kg)
Prepare maceration 24 hours in advance
-
Salt and milled pepper
-
½ cup (125ml) honey
-
¼ cup (60ml) soy sauce
-
2 Tbsp (30ml) sesame oil
-
1 Tbsp (15ml) PnP chilli, ginger and garlic paste
-
Juice (40ml) of ½ orange (optional) + slices for threading (optional)
-
Sesame seeds, for serving
Side 1 - Grilled Vegetables (1-2Kg)
Side 2 - Flavored butter rolls (0.5-1Kg)
Use Butter with Guerande Salt Crystals
Side 3 - Green Salad
