MENU 40
December 20, 2018

YOUR ULTIMATE MENU 40   |   24th DECEMBER 2018

Welcome to the last menu of the year! This week's menu is all about summer entertaining. Rather than the standard three main meals, there's a beverage, appetiser, main course and dessert. This menu is designed to feed 8 people and many of the components can be made well in advance, making it ideal for when you have guests over.
The watermelon and strawberry cooler is a fantastic way to kick the evening off. It's fruity, refreshing and great as a mocktail too. Serve it with the ultimate chips and dip, featuring homemade tortilla chips, edamame guacamole and a creamy baked prawn dip. Moving onto main course, you'll find lamb and haloumi skewers, rosemary and honey chicken nibbles, kumara and rocket salad, and broccolini with parmesan crumbs. Guests are sure to find something they'll like there! Finish the evening off with an easy yet delicious Black Doris plum Bakewell cake served with plum sauce and softly whipped cream - YUM!
MENU TIPS
RECOMMENDED ORDER OF MEALS (fairly self-explanatory for this menu!):
Watermelon and Strawberry Cooler • The Ultimate Chips and Dip • Main Course - Lamb and Haloumi Skewers • Black Doris Plum Bakewell Cake.

BEST OVERALL WINE MATCH:
A Rosé or a Reisling.

OTHER NOTES:
This menu may seem like a lot of ingredients and work - keep in mind that much of the prep can be done in advance, and the number of servings per meal is at least eight. The meals within this menu are really easy to make gluten-free too.

Leave a Reply

Your email address will not be published. Required fields are marked *