Wednesday, 20 August 2014
An easy summer lunch for 10
Sometimes the thought of cooking for 10 people can seem quite daunting. At a recent family gathering, I decided to make it an easier affair by including lots of salads in the meal, so the actual amount of cooking was minimal. Also a meal like this is perfect for summer lunches.
Lunch comprised of a large nectarine and feta cheese salad.
A sliced tomato salad with basil and parmesan, drizzled with olive oil and seasoned well.
A homemade coleslaw, sliced white and red cabbage and a red onion chopped. Mayonnaise, lemon juice, seasoning and some cider or white wine vinegar.
A gorgeous date salad, which I had at a friends house for lunch and pinched the recipe. See the following link for the recipe, Date and spinach salad
All of the salads could be prepared in advance (without the dressing on the leafy salads) and stored in the fridge until needed.
I cooked two free range chickens side by side in a large roasting dish and a pile of roast potatoes. I spooned off some of the chicken juices to coat the potatoes to give them that extra wonderful flavour. Once the chicken is ready and left to rest the potatoes can be turned up to finish off and get that crunch. All that is left to do is carve the chicken and dress the salads.