The Wedding

Pax: 160

Menu
Crispy chicken wings
Grilled sausages
Lamb Spit * 2
1 Lamb Broken down into:
2 butterflied legs to bbq
chops to bbq
braised shoulders

Equipment
2 Barbies full gas bottle
1 Standing deepfryer 20L (2 basket)

Lamb on Spit
1 Spit
2 carving knives
1 carvers fork
1 metal tray to transfer meat with
2 30 by 50cm serving trays
accompaniments: Chopped parsley, lemon wedges

Caramelised Onions
1 20L Pot or 2 10L pots (for onions)
1 wooden spoon 40cm

Chicken wings
2 30 by 50 cm serving trays
4 10L rubbish bags for mixing chicken wings and seasoning
1 4L bowl for placing the chicken in after frying lined with paper towels

Grilled Sausages
2 Pairs of tongs
1 scraper for cleaning away oil

Serving equipment
3 2m tressle tables
3 table clothes
12 Serving tongs
12 Salad spoons/Forks

Cleaning equipment for BBQ’s
2 30 by 50cm serving trays
1 metal tray for transferring sausages to trays
accompaniments: 2kg caramelised onions, 5L tomato sauce, 2L mustard, 5oog saurkraut, 2L Chilli sauce and 1L mayonaise

16 bowls for accompaniments
16 spoons

Braised Shoulder
1 roasting tray


Ingredients
30kg Chicken Wings
3 kg chicken spice mix
20L sunflower/canola oil
3L olive oil
15kg Sausages
10kg Brown Onions
200g brown sugar
150ml Balsamic vinegar
2kg Sea Salt
500g Pepper

3 whole lambs
6 head garlic
2 bunches rosemary

Wedding Running Sheet
Saturday
Sunday
Monday
Tuesday
Wednesday
Thursday
Friday
Saturday

Recipes

Caramelised onions
10 kg brown onions
200g brown sugar
150ml balsamic vinegar
150g+ Salt
100g pepper
200ml olive oil
1. peel and slice onions thinly
2. heat oil in a very large pot or in batches
3. add onions and sauté till the onions release there moisture roughly 20 minutes.
4. Add sugar, vinegar, salt and pepper

5. Cook till reduced and sweetly caramelised can take up to 3 hours on a low heat.
Tips: use a medium heat at the beginning and then slow it as the onions start sticking to the pot. Onions will keep in the fridge for 7 days.

Spit Lamb
Smash garlic and rosemary in a bowl with 500ml olive oil and 200g salt
Baste the lambs for 6 hours depending on heat plus add more salt to the lamb seasoning every inch