Throwing an event such as birthdays or weddings can be a huge responsibility, even if you have a team behind you who are helping you make it possible. As the event’s host, you still must decide on various things, such as the food.
Food is the most important piece of an event whether it’s a birthday party or a wedding. It’s the party’s highlight, you should think carefully about what dishes you will be serving your guests to ensure that they will have a good time and make your event unforgettable.
Important Things To Consider
There are many things you need to iron out. First, you need to think about the theme of your event. It should be something that you and your guests would appreciate. The theme should also be associated with the occasion.
Another thing that you need to do is to look for an event place that will accommodate your guests. The location should be convenient and accessible for everyone on your guest list. For example, if you’re located in Georgetown, TX, you must check out the event’s place within Georgetown only.
The same goes if you’re in Brisbane and most of your guests live in Nerby. You might want to check out Venue Hire Brisbane to ensure your guests will be happy. Aside from choosing a convenient and accessible location, you should also consider the parking at the event. This way, your guests won’t have a hard time looking for a spot to park their vehicles.
The last significant factor that you need to focus on is the food. Choosing what food to serve your guests can sound easy. However, by not putting a lot of effort and consideration into your food choices, you will ruin your guest’s experience. Even you will be dissapointed with yourself.
Remember, food sets the tone for your event. The food on your catering menu must be unique, appealing, and delicious. If you still have no idea what to serve, you’re in for a treat as we have compiled five of the best international foods that are worthy.
Lasagna From Italy
Lasagna is one of the most popular dishes in Italy. It is a pasta dish with tomato sauce-infused meat, bechamel sauce, and cheese. Below is the recipe for the Italian Lasagna.
Ingredients:
- 1 lbs. Lasagna Sheets
- 2 TBSP unsalted butter
- 5 TBSP unsalted butter
- 5 cup all-purpose flour
- 4 cups of whole milk
- Pinch of Nutmeg, freshly grated
- Salt and pepper
- ¼ cup of olive oil
- 1 lbs. Ground beef
- Three large eggs
- 20 oz. Frozen chopped spinach, thawed and squeezed
- 5 lbs ricotta cheese
- 3 cups mozzarella
- ¼ cup parmesan
- 5 cup tomato sauce
Instruction:
- Fill the pot with water, then add salt. Slowly add the lasagna sheets when the water starts to boil. Cook until al dente, then set aside.
- Preheat oven to 375 degrees Fahrenheit.
- Prepare the bechamel sauce by melting 5 tbsps of unsalted butter into a pot over medium heat. Add the flour once the butter is fully melted, then whisk until smooth. Slowly add the milk to the mixture and whisk continuously to avoid lumping. Simmer and whisk until the sauce is thick and creamy. Remove the pot from the heat, and add the nutmeg and tomato sauce. Mix well and set aside to cool completely.
- Add the ¼ cup olive oil to a saute pan, then add ground beef when oil is hot. Add salt and pepper to taste, then break up large lumps on the ground beef. Let it cook until brown. Remove from heat and get rid of excess fat, then let cool.
- Combine the ricotta cheese and eggs in a medium-sized bowl. Add salt and pepper, then whisk until properly combined. Set aside.
- Using a 13 by 9-inch baking pan, spread the bechamel sauce on the bottom of the pan, then arrange the lasagna sheets side by side until they cover the bottom of the baking sheet. Spread a layer of ricotta mixture evenly, then add spinach. Arrange another layer of lasagna sheets and spread all the ground beef on top. Sprinkle half of the mozzarella cheese on top of the meat mixture, add another layer of Lasagna, and add the remaining bechamel sauce. Add the remaining mozzarella cheese, and then add the parmesan.
- Cut the 2 tbsp unsalted butter into cubes and sprinkle on the Lasagna.
- Cover the baking pan and bake for 30 minutes. The top should be bubbling. Remove the cover and continue baking for another 15 minutes.
- Serve
Peri-Peri Chicken From Mozambique
According to CNN Travel, peri-peri chicken from Mozambique is among the top 50 best foods in the world. That’s why you should include this dish in your event menu.
Ingredients:
- 2-3 lbs chicken, cut-ups, or leg part
- One lime or lemon
- Salt
- ½ tsp of ground white pepper
- ½ onion, chopped
- Six cloves of garlic, minced
- Six basil leaves
- 2 tbsp oregano
- One or more tbsps of peri-peri sauce
- ¼ cup olive oil
- ½ red bell pepper
Instruction:
- Remove excess chicken fat and pat dry. Rub with lemon/lime and season with salt and pepper.
- Combine the peri-peri sauce, onion, bell pepper, basil, garlic, oregano, and olive oil in a blender or food processor. Blend for 30 mins.
- Marinate the chicken in the peri-peri sauce in a ziplock. Refrigerate for 2 hours or overnight.
- After marinating, remove the chicken from the marinade, removing the excess sauce. Reserve the marinade for later.
- Preheat the grill to medium heat.
- Grill the chicken for about 10-15 mins per side. Make sure to turn the chicken occasionally until it is cooked.
- Simmer the remaining peri-peri sauce in a saucepan for 7 mins. Serve the chicken top with the peri-peri sauce.
Braised Pork Belly (Thit Kho) From Vietnam
This next dish is popular in Thailand. Adding this to your menu will add a touch of Asian cuisine to your event.
Ingredients:
- 1 cup hot water
- 1 tbsp dried shrimp
- 1 lb pork belly, cut into cubes or short strips
- ½ cup onion, minced
- ¼ cup garlic, minced
- 2 tbsps palm sugar or granulated sugar
- 2 tbsps fish sauce
- 1 to 3 Thai chillies
- ½ tsp ground black pepper
- 6 cups water
- 2 tbsps ginger, minced
- 1 tsp salt
- 1 ½ lbs green cabbage
Instruction:
- Make the Kho by soaking the dried shrimp in the ¼ cup hot water for 10 mins. Drain and mince, then set aside.
- Heat a large pot over high heat for 3 mins. Once the pot is hot, place the pork in layers and cover the lower the heat. Cook the pork until it becomes golden brown and crisp. Remove the cover and stir the pork. Transfer the pork to a mixing bowl, leaving the fat in the pot.
- Saute the onion and garlic on the pork’s fat in the pot on low heat.
- Add sugar, minced shrimp, fish sauce, ¼ cup water and black pepper. Turn the heat to medium and cook until it turns caramel color.
- Add the pork back to the pot, followed by ½ cup water. Bring the pork to a boil, then place the pot’s lid, lower the heat, and braise the pork until the sauce thickens.
- Prepare the blanched cabbage by putting 6 cups of water in a pot. Add ginger and salt, then let it boil. Cut the cabbage in wedges, removing most of the core. Once the water starts to boil, add half of the cabbage and let it cook for 5 minutes. After 5 minutes, remove the cabbage from the boiling water, place it in a bowl, then repeat the process with the remaining cabbage.
- Serve the Kho on top of warm rice with the cabbage on the side.
Clam Chowder From the USA
Now, for the United States entry, you can serve a clam chowder to your guests. A chowder would be a nice addition to the menu to balance the food.
Ingredients:
- One ¼ lb potato, peeled and diced
- Three cloves garlic, minced
- One medium white onion
- Two ribs of celery, diced
- Three cans clam, chopped. Reserve the juice. (6.5 ounces each)
- 2 tbsps butter
- ⅓ cup flour
- Six bacon strips
- 1 tsp hot sauce
- 1 tsp Worcestershire sauce
- 3 cups half-and-half milk
- 1 cup chicken broth
- 1 chicken bouillon cube
- One bay leaf
- 8 ounces of clam juice
- Freshly cracked black pepper
- Fresh parsley
- ½ tsp dried oregano
- ½ tsp dried parsley
- ¼ tsp salt
- ¼ tsp dried thyme
- ⅛ tsp smoked paprika
- ⅛ tsp pepper
Instruction:
- Cook bacon over low heat using a 4.5-quart pot. Once cooked, set aside and reserve 2 tbsps of bacon drippings. Chop the bacon once cooled.
- Saute onion and celery on the bacon dripping and butter in a pot on medium heat. Add garlic, hot sauce, Worcestershire sauce, and seasoning. Cook for 1 minute.
- Add flour and let it cook for 2 mins. Stir continuously until the flour is cooked.
- Gradually add the chicken broth, continuously stirring the mixture.
- Add the half and half slowly.
- Sit in the bay leaf and chicken bouillon, clam juice, and stir.
- Bring to a boil and reduce to simmer for 20 mins. Stir occasionally and partially cover the pot.
- Add the potato and bring the soup back to a gentle boil. Allow the potato to cook for 25 minutes. Reduce to low heat once the potato is tender.
- Stir in the clam meat and cook for 5 mins.
- Remove the bay leaf.
- Serve the soup in a bowl and garnish with fresh parsley, cracked black pepper, and chopped bacon. You can serve this with bread.
Fattoush From Lebanon
Last but not least is a fresh vegetable salad from Lebanon. This recipe will complement the other hearty dishes mentioned above and infuse a great veggie blend into your menu.
Ingredients:
- 2 lbs tomatoes, chopped into chunks
- 1 lb Persian cucumber, chopped into ¼-inch thick disks
- One green onion, chopped into ⅓ inch disks
- One bunch of mint green
- One bunch parsley
- ½ bunch radish chopped into thin disks
- 20 leaves of lettuce
- One bell pepper, chopped into small pieces
- One bunch purslane
- Three cloves of crushed garlic
- 2 tbsps Sumac spice
- ⅓ cup pomegranate molasses
- ½ cup freshly squeezed lemon juice
- ⅓ cup olive oil
- ½ teaspoon salt
- Five loaves of pita bread
Instructions:
- Slice pita bread and open it up on two sides. Cut into 1×1 squares, sprinkle it with sumac, drizzle with olive oil, then toast until golden brown and crunchy.
- Chop parsley and mint, and make sure to remove the stem.
- Mix all the fresh vegetable ingredients in a mixing bowl and season with salt and pepper to taste.
- Add the square pita bread and give it a mix.
- Serve.
Bottomline
You can first try cooking these dishes at home to have a first-hand experience of what these cuisines taste like. If you liked it and think your guests will do too, don’t hesitate to include these recipes on your event’s menu.
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