9. The Roast Dinner
Supplies regularly bought for previous star parties are as follows, to feed up to 200 people. Registrations allow for 180 dinners and the margin is for guest speakers and families, neighbours, and any other non-registered guests.
People with special dietary requirements should make their own decision about the food served and self-cater if in any doubt about its appropriateness.
The Scouts also provide alternative meals on the night of the roast dinner.
|Food Items||Qty (or qty x pack size)||Usual Supplier|
|Beef - whole rump||50 kg approximately||Glenmore Meats|
|Sliced potatoes||20 kg||Vegemaster|
|Sliced onions||10 kg||Vegemaster|
|Peas||10 kg||Padstow Frozen Foods|
|Maggi Rich Meat Sauce||1 x 2kg||Padstow Frozen Foods|
|Bega Tasty Shredded Cheese||2 x 2kg||Padstow Frozen Foods|
|Table salt||1 x 1kg||Padstow Frozen Foods|
|IXL Plum Jam||1 x 2.5kg||Padstow Frozen Foods|
|Nescafe||500g tins as needed||Padstow Frozen Foods|
|Tea bags||Bulk box||Padstow Frozen Foods|
|Sugar||Bulk box 500 portions||Padstow Frozen Foods|
|Horseradish||2 x 175g jars||Woolworths|
|Thickened cream||6 x 600ml||Woolworths|
|Massel Stock Powder||2 x 168g packs||Woolworths|
|Butter||5 x 250g packs||Woolworths|
|Oil||2 x 1L bottles||Woolworths|
|Garlic||1 bunch||Local grocer|
|Rosemary||1 bunch||Don’s garden|
|Parsley||6 bunches||Local grocer|
This is the list of all the foil trays, lids, etc. Note that there are usually some left-over supplies already at Wiruna, so it is seldom necessary to purchase a full complement of supplies for 180 dinners.
Please check the pre-SPSP stocktake before purchasing supplies.
Note that we do not supply dessert, so spoons are not required (other than for the tea & coffee station).
Cooking and serving cutlery, pots and pans are kept in one of the cupboards in the Meeting Hall.
|Item||Qty (or qty x pack size)||Usual Supplier|
|Plastic knives||200 (4 x 50)||Padstow Frozen Foods|
|Plastic forks||200 (4 x 50)||Padstow Frozen Foods|
|Serviettes||200 (2 x 100)||Padstow Frozen Foods|
|Large aluminium trays 6237||10 rectangular||Padstow Frozen Foods|
|485 Aluminium trays||20 rectangular||Padstow Frozen Foods|
|485 Aluminium lids||20 to suit trays||Padstow Frozen Foods|
|Box foam eskies||4 x 530 x 340||Padstow Frozen Foods|
|Tongs||4 pair||Padstow Frozen Foods|
|Clear plastic cups||2 x 50||Padstow Frozen Foods|
|Disposable plates||4 x 50||Padstow Frozen Foods|
|Stainless steel scourers||6||Cleaners Warehouse|
|Bottles washing up liquid||4||Woolworths|
|Foam coffee cups|
|Food handling gloves||Medium and Large sizes|
Clean the breezeway first. Required cooking time is about 4 hours for the meat and about 1.5 hours for the potatoes. The gas burners for the ovens should have been checked the previous month at the working bee. If any burners don't work, check for mud from mud wasps. Check what trays have been supplied for the meat and verify that these trays will fit into the meat oven before putting the meat into them.
Make the Potato Bake
- Do the preparation in the kitchen, starting at least by 11am.
- Begin by setting out the foil trays for the potato bake. Prepare 20 trays for 200 meals, providing 10 servings per tray.
- The butter comes in blocks and needs to be diced into pats. Try to keep the butter cool or it gets sticky as the work proceeds.
- Drop about 10 dollops of butter into the bottom of each foil tray.
- Build layers of potatoes (they come sliced) and grated cheese, successively adding sprinkles of pepper, salt, parsley or extra butter to each layer. Make sure that the first layer of potatoes covers the bottom of the tray. The quickest technique is to toss in a handful of potatoes and smoosh them to spread them out before adding the next ingredient.
- For the final layer, add more handfuls of potatoes and press down firmly all over the tray.
- Finish the top with parsley and cheese.
- Prepare the soup in a large pot on the stove, mix 4 litres of water, 2 large packs of chicken stock, 2.5 litres of cream and some chopped parsley.
- Bring the soup to the boil and stir so that it is smooth.
- Pour about 1 to 1.5 cups of soup into each of the trays of potatoes. This may wash down the last layer of cheese, so sprinkle more cheese on top.
- Cover the trays with the lids, squash down firmly and close the edges.
- If using metal trays as extras, cover with foil.
Organise things in the Breezeway
Load the potato trays onto chopping boards, no more than three high, to carry them over to the breezeway. They get loaded into the potato ovens, but those ovens don't get turned on till after 3pm. Turn on the meat oven at around 11.45am.
Prepare the Meat
- Lay out the trays and pour some oil in the bottom of each. Again, use 10 trays for 200 people.
- Cut the whole rumps in half. Large trays will hold three half-rumps, bearing in mind what will fit properly into the meat oven.
- Cut slits into the top of the meat pieces and insert slivers of garlic. Be quite generous and throw the rest of the garlic into the trays.
- Take a large dollop of plum jam for each piece of meat and massage well on all surfaces.
- Sprinkle sprigs of rosemary over the top (but not sticking up because it breaks the foil).
- Sprinkle salt and pepper on top.
- Cover with double layers of foil and seal up as well as possible.
Load Out, Clean Up and Cook
Use racks or chopping boards for carrying the meat trays - THEY ARE HEAVY. By 11.45am, it should be time to clean up the kitchen and the meat oven should be fired up. At midday, load the meat into the oven, using heavy gloves as the door handles may be hot. The temperature should be high at first but can be turned down during cooking. Check the ovens every half-hour.
Make the Gravy
Start at around 12.45pm.
Equipment: You will need one large pot and one large frying pan, a whisk and a gas lighter.
- 1 x 2kg Maggi Rich Meat Sauce Mix
- Any plum jam left over from the meat
- Chopped onions and garlic
- 1 bottle of Old Star Party Port (or suitable red wine to enrich the gravy without spoiling the flavour)
- Dash of cream
- Half-fill one large pot with water and bring to the boil (may take an hour).
- Saute the onions and garlic in the frying pan.
- Deglaze with the port or red wine.
- Flame off any alcohol by bringing the mixture to the boil and using a gas lighter to burn off the vapour. Caution: STAND BACK when you do this. Repeat two or three times until no more flame is produced.
- Mix half of the gravy mix into the pot with the boiling water (go by directions on pack to verify quantity).
- Whisk until smooth.
- Add the base of onion, garlic and port reduction to the gravy mixture.
- Bring to the boil.
- Turn down to simmer and keep it ticking over for 15 minutes.
- Test for consistency (not too thick or too runny).
- Remove from heat.
- Stir in a dash of cream.
- At 4pm, test the heat of the gravy. If it needs to be reheated before serving, put onto a low heat and stir occasionally.
Heat The Vegetables
Half-fill two large pots with water and bring to the boil. It takes about an hour to boil the water, so start by 3.30pm. Also turn on the potato ovens. Tip the peas into one pot and the carrots into the other. Add a bit of salt to the carrots. Bring back to the boil and turn down to simmer if ready before serving begins.
- Check with the registration desk to see how many meals are being served.
- Cover the big table in the breezeway with a clean drop-sheet. This is where the plates, serviettes and cutlery are organised.
- Put on latex gloves for all preparation and serving tasks.
- Separate the plates with serviettes and leave them in stacks so that they are easy to distribute. It takes about 30 minutes to do about 200 with two people. If there are enough volunteers and time permits, wrap knives and forks in serviettes for easier distribution/carrying.
- Lay out two plates on each table, in both the Meeting Hall and the Pavilion, with salt sachets on one plate and pepper sachets on the other. Save the bags that the sachets are supplied in so that they can be put away afterwards.
- Reserve a table in the Meeting Hall for the serving volunteers.
- Arrive at serving area 10 minutes prior to serving time.
- One volunteer checks along the line as people get close to the Meeting Hall to make sure that the people in the queue all have “Roast” written on their ID badges.
- Put on latex food-serving gloves for handling plates, cutlery and food.
- Two or more volunteers hand out plates and cutlery as people come through.
- Check with chefs for the serving size at your allocated food station - meat, carrots, peas, gravy (four volunteers).
- Stand at the station for the duration of the dinner serving period, offering each diner the food at your station.
- Smile and be friendly for the duration (no matter how often your carrots are rejected!).
- Assist chefs with any clean-up immediately after serving.
- Finally, serve your own meals and dine at your reserved table.
Wash up all the pots, pans and utensils from the dinner. Dry all the dishes and return them to their places in the cupboards.