Our friends Renee and Todd were coming over for dinner on Good Friday. I therefore wanted to create a delicious, and different, meal that they would enjoy. After much thought, I decided on the following menu.
- Caramelised Onion and Haloumi Tarts
- Twice Baked Feta and Chive Souffles
- Spiced Crumbed Flathead with Cauliflower Puree, Salsa Verde and Sauteed Spinach
I also made a New York Cheesecake, but we were all full, and not really dessert people anyway, so we skipped dessert. I served it the next night - the blog will be updated with that menu shortly.
This menu allowed me to prepare a very large portion of the food in advance so that I could sit and chat to our friends rather than be stuck in the kitchen. So, during the day I prepared the following.
1. Made the salsa verde and stored it in the fridge.
2. Prepared the souffles and baked them once. They were then stored in the fridge until I was ready to cook them again.
3. Crumbed the fish. Crumbing the fish early and storing it in the fridge also ensured that the crumbs stayed on.
4. Caramelised the onion for the tarts.
5. Cut the haloumi.
6. Washed and dried the baby spinach.
7. Trimmed and washed the beans I served as a side dish.
8. Made the pureed cauliflower and kept it warm in a bowl placed in a large saucepan of simmering water.