Catering my mums wedding after late caterer cancellation. Not sure where else to ask. Can someone please help with my slow cooker scaling? Thanks
I've copy and pasted all my recipes below and yes I have used AI to help me scale them as I just didn't know the correct quantities for such large amounts. I'm experienced with cooking in the slow cooker, but not when scaling up to this sort of level and the 4th one large scale on the hob. Have I scaled them up well? This should all hopefully yield roughly 30 lunch sized portions per recipe if I've scaled up correctly. Any help would be greatly appreciated, thank you.
1. Mild Beef Curry with Rice (3 Trays 32x26x6.5cm)
Cooking Times
Slow Cooker: 8 hours on LOW (Slow Cookers 1 & 2)
Ingredients
2.0 kg diced stewing beef / chuck
4 whole onions (diced), 2 bulbs garlic (minced), 6 peppers (diced)
4 jars Patak's Mild Tikka Masala curry paste (283 g each)
4 tins chopped tomatoes (400 g each)
3 tins coconut milk (400 ml each)
4 beef stock cubes (crumbled)
600 ml water
1.5 kg frozen mixed vegetables
1.5 kg cooked basmati rice
Instructions
Put beef, onions, garlic, peppers, curry paste, tomatoes, coconut milk, stock cubes, and water directly into Slow Cookers 1 & 2.
Cook on LOW for 8 hours.
Stir in the frozen veg then divide across 3 catering trays.
2. Cottage Pie (3 trays 32x26x6.5cm)
Cooking Times
Slow Cooker: 6.5 hours on LOW (Slow Cookers 3 & 4)
Boil Potatoes: 20 mins
Ingredients
3.5 kg minced beef (12–15% fat)
4 whole medium onions (diced) & 2 bulbs garlic (minced)
300 ml Merlot red wine
6 tins chopped tomatoes (400 g each)
6 beef stock cubes (crumbled)
450 ml water
3 tbsp mixed herbs, 2 tbsp Worcestershire sauce, 1 tbsp smoked paprika
1.5 kg frozen mixed vegetables
4 kg Maris Piper potatoes (mashed with butter & milk)
Instructions
Put minced beef, onions, garlic, red wine, tomatoes, stock cubes, water, herbs, Worcestershire sauce, and paprika directly into Slow Cookers 3 & 4.
Cook on LOW for 6.5 hours.
Boil potatoes in a large pot for 20 mins, drain, and mash with butter and milk.
Stir frozen veg into the meat mix, divide into 3 catering trays, and top with mash.
3. Creamy Chicken Pasta Bake (3 Trays 32x26x6.5cm)
Cooking Times
Slow Cooker: 6 hours on LOW (Slow Cookers 5 & 6)
Boil Pasta: 9–10 mins
Ingredients
3.0 kg fresh chicken thighs (diced)
4 whole onions (diced), 2 bulbs garlic (minced), 6 peppers (diced)
8 tins chopped tomatoes (400 g each)
4 chicken stock cubes (crumbled)
3 tbsp mixed herbs, 2 tbsp smoked paprika, 2 tbsp Worcestershire sauce
600 ml double cream
1.8 kg dry pasta
600 g grated mature cheddar cheese
Instructions
Put chicken, onions, garlic, peppers, tomatoes, stock cubes, herbs, paprika, and Worcestershire sauce directly into Slow Cookers 5 & 6 (no cream yet).
Cook on LOW for 6 hours.
Boil pasta for 9–10 mins and drain.
Stir double cream and cooked pasta into the chicken mix, divide into 3 catering trays, and top with cheddar cheese.
4. Mexican Sausage & Rice Bake (3 Trays 32x26x6.5cm)
Cooking Times
Simmer Base: 15 mins on hob
Boil Rice: 9 mins
Ingredients
3.0 kg pork sausages (sliced into rounds)
4 whole onions (diced), 2 bulbs garlic (minced), 6 peppers (diced)
6 tins chopped tomatoes (400 g each)
6 tins kidney or black beans (drained & rinsed)
1.5 kg frozen mixed vegetables
4 tbsp mild chilli powder & 4 beef stock cubes (crumbled)
1.2 litres water
1.9 kg cooked basmati rice
600 g grated Red Leicester cheese
Instructions
Put sausages, onions, garlic, peppers, tomatoes, beans, chilli powder, stock cubes, and water into a large pot. Simmer on the hob for 15 mins.
Stir in frozen veg for 4 mins, then remove from heat.
Boil basmati rice rapidly for 9 mins and drain.
Fold cooked rice into the sausage mix, divide into 3 catering trays, and top with Red Leicester cheese.
All 4 are being refrigerated, then reheated the next day for the wedding, which will act as the Bake/reheat for everything. I've tried to make these as simple as possible that all I need to do on the day is reheat them in the oven and make the rice for the curry. Thanks for any help.