Children's Party Buffet
Nutritional values
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Protein | 173.15 g | (177 %) | ||
| Fat | 69.56 g | (60 %) | ||
| Carbohydrates | 2,231.92 g | (1,488 %) | ||
| Added sugar | 0 g | (0 %) | ||
| Roughage | 244.45 g | (815 %) | ||
| Vitamin A | 2,654.03 mg | (331,754 %) | ||
| Vitamin D | 1.2 μg | (6 %) | ||
| Vitamin E | 6.87 mg | (57 %) | ||
| Vitamin B₁ | 14.76 mg | (1,476 %) | ||
| Vitamin B₂ | 6.07 mg | (552 %) | ||
| Niacin | 139.38 mg | (1,162 %) | ||
| Vitamin B₆ | 17.96 mg | (1,283 %) | ||
| Folate | 3,336.27 μg | (1,112 %) | ||
| Pantothenic acid | 43.04 mg | (717 %) | ||
| Biotin | 45.3 μg | (101 %) | ||
| Vitamin B₁₂ | 1.25 μg | (42 %) | ||
| Vitamin C | 6,834.63 mg | (7,194 %) | ||
| Potassium | 20,934.3 mg | (523 %) | ||
| Calcium | 2,175.24 mg | (218 %) | ||
| Magnesium | 2,378.72 mg | (793 %) | ||
| Iron | 55.74 mg | (372 %) | ||
| Iodine | 13.2 μg | (7 %) | ||
| Zinc | 26.03 mg | (325 %) | ||
| Saturated fatty acids | 16.11 g | |||
| Cholesterol | 155.66 mg |
Ingredients
- For the chicken
- Chicken cutlet
- 7 Tbsps coarsely chopped Shelled peanut
- 7 Tbsps Corn flakes
- 8 Chicken breasts (each approximately 2 ounces)
- salt
- peppers (freshly ground)
- 2 eggs
- 4 Tbsps Pastry flour
- clarified butter (to fry)
- To decorate the Chicken and For the Fruit Salad
- 4 Bocconcini
- 1 pc Cucumber
- green peppercorns
- Mayonnaise
- Lettuce
- 24 ozs carrots
- 1 large Apple
- 8 ozs Pineapple
- 4 ozs Corn
- 1 lemon (Juice only)
- 1 Orange (Juice only)
- 4 Tbsps sunflower oil
- salt
- peppers
- sugar
- 2 Tbsps scallions
- to serve
- 8 Oranges
- Potato wedge (frozen)
- 3 ½ lbs seasoned Potato wedge (frozen)
- For the Dips
- 1 yellow and red Bell pepper
- 1 Pickled cucumber
- 6 ozs green Ketchup
- 7 ozs cream cheese
- 3 Tbsps Ajvar (Red Bell Pepper Sauce)
- salt
- peppers (to taste)
- White roll (large rolls)
- 1 small Cucumber
- Iceberg lettuce
- 2 Tbsps Mustard (Medium hot), 2 tablespoons yogurt Mayonnaise
- 6 ozs Yogurt
- salt
- peppers (freshly ground)
- 4 Hamburger bun
- 8 Mini sausages
- 16 Cherry tomatoes
- Chives (and some cucumber)
Preparation steps
For the chicken: Place the corn flakes in a plastic bag and crush with a rolling pin, mix with peanuts and place the mixture on a flat plate. Also, place the flour on another shallow dish. Beat the eggs in a deep dish. Cut the chicken into strips. Season the chicken with salt and pepper. Dredge the chicken in the flour and gently shake off any excess flour. Then dredge in the egg, letting any excess egg drip off. Finally, dredge in the cereal mixture until well-coated on all sides. Fry in hot clarified butter on each side for 4 to 5 minutes. (Fry in two large pans or in two seperate batches as to not overcrowd the pan.) Drain the chicken on paper towels.
To serve the chicken: Place a mozzarella half on each piece of the chicken. To make an eye, trim a small round piece of cucumber, put a piece on each mozzarella half. Top the cucumber with a green peppercorn. Fill a small piping bag with mayonaise, pipe a mouth on each piece.
For the Fruit Salad: Peel the carrot and cut or slice into matchsticks.
Peel the apple, cut into quarters, remove the core and coarsely grate. Drain the pineapple chunks; reserving some of the juice. In a mixing bowl, mix the drained pineapple chunks and corn kernels with the carrots and apples. In another bowl, whisk the lemon juice, orange juice and 3 tablespoons of the pineapple juice with the oil and season with salt, pepper and sugar. Mix the salad dressing with the salad and sprinkle with chives. Place the mixture into baskets made from hollowed out orange skins. (See picture.)
For the Dips: Rinse the peppers, remove the seeds and finely chop. Finely dice the cucumber. Stir the cucumber and half of yellow pepper into the ketchup. Stir half of red peppers with cream cheese and ajvar. Season with salt and pepper.
Place the red pepper and green ketchup dips in glasses and garnish with the remaining diced peppers
For the Potato Wedges: Bake the potato wedges in the oven according to the package specifications. Serve the dips with the potato wedges.
For the sandwiches: Rinse the cucumber and cut it into strips (approximately 2 3/4 inches) long, (and approximately 3/4 inch wide). Cut the cucumber strips into 8 pieces. In the strip, cut out spikes to make "teeth"(see picture). Core the rest of the cucumber and finely chop. Rinse the lettuce, pat dry and cut into strips. Mix the mustard with the mayonnaise and yogurt. Season with salt and pepper. Stir the diced cucumber into the dressing. Cut the rolls crosswise. Fill each roll with the lettuce and cucumber salad filling, put cucumbers teeth and mini sausages in the opening and decorate with the cherry tomatoes, cucumber, and chives (see picture).
