Cooking Guide to Seafood and Salads

Two days before your meal

  • Prawns: Make the dipping sauces and refrigerate in airtight container
  • Fishcakes: Make Romesco sauce and store in airtight container in the fridge

One day before your meal

  • All seafood dishes: Purchase all seafood today, store in bottom of fridge
  • Fishcakes: Make until up to cooking stage, store uncooked cakes in airtight container in fridge
  • Kebabs: Soak skewers in cold water overnight
  • Couscous salad: Cook couscous, store in airtight container in fridge
  • Quinoa salad: Cook quinoa and lentils, store in airtight containers in fridge
  • Spinach and Sweet Potato Salad: Roast potatoes, store in airtight container in fridge
  • Peperonata: Make recipe to completion, then store in airtight container in fridge
  • Trifle: make all components separately and store in fridge

Four hours before your meal

  • Kebabs: make lime and chilli butter, store in airtight container in fridge
  • Couscous Salad: Prepare salad, store, covered, in fridge. Make dressing, store in screw-top jar
  • Quinoa salad: Prepare salad, store, covered, in fridge. Make dressing, store in screw-top jar
  • Spinach and Sweet Potato salad: make dressing
  • Trifle:layer jelly, fruit and custard in serving bowl and place in fridge until ready to serve
  • Buche de Noël: Make meringue and bake as directed. Make chocolate ganache and chill in fridge

Two hours before your meal

  • Buche de Noël: make chocolate pudding mix and chill for one hour
  • Peperonata: Remove from fridge and bring to room temperature
  • Spinach And Sweet Potato Salad: Rinse salad leaves and crisp up in fridge
  • Seafood Kebabs: Rinse salad leaves and crisp up in fridge

One hour before your meal

  • Buche de Noël:Assemble log and place on serving platter. Chill until ready to serve

30 minutes before your meal

  • Fish cakes: cook fish cakes, keep warm

15 minutes before your meal

  • Kebabs: Cook on preheated barbecue, serve at once. Reheat chilli and lime butter, serve with kebabs
  • Salads: Add dressings to each salad, toss and serve
  • Place all seafood and salads in bowls and on platters, serve

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