Mediterranean buffet lunch
Bring in the sunshine - our make-ahead buffet is bursting with the bright colours and fresh flavours of Mediterranean cuisine.
Rob Palmer
Menu for 8
- Chicken with honey, tomatoes & almonds
- Spiced lamb, pasta & parmesan bake
- Yellow split pea skordalia
- Roast carrot, chickpea & mint salad
- Green salad with walnut & raisin dressing
- Pistachio & semolina syrup cake
- Chocolate & cinnamon pudding
Time plan for lunch at 1pm
Saturday
- Start the skordalia (steps 1 to 3). Store in the fridge.
- Toast the almonds for the chicken (step 1). Store in an airtight container.
- Prepare the bake (steps 1 to 7) and store in the fridge.
- Start the cake (steps 1 to 6). Store in an airtight container.
- Start the pudding (steps 1 to 6).
Sunday 10am
- Cook the chicken (steps 2 to 6).
- Remove the bake from the fridge.
- Remove the skordalia from the fridge.
- Roast the carrots for the salad (steps 1 and 2) and cover.
11am
- Prepare the green salad and the walnut & raisin dressing (steps 1 to 4).
12pm
- Cook the bake (step 8).
Just before serving
- Reheat the chicken, then finish (step 7).
- Finish the skordalia (step 4).
- Assemble the carrot salad (step 3).
- Assemble the green salad (step 5).
Just before serving dessert
- Finish the cake (step 7).
- Finish the pudding (step 7).
If you prefer, you can download this time plan and tick off each step as you go.
Invitations to download
** For more great menu plans, see our Menu plans collection.
Source
Taste.com.au — November 2011 , Page 178