Share the load for a long lunch
It’s the season for long lunches with friends – hopefully outdoors, under some shade from a sunny summer’s day – and if that’s on your menu these holidays, it’s OK to cheat a little, says private caterer and food writer Leisha Jones.
The goal is to make sure it’s fun for everyone by getting guests to pitch in and help themselves.
Jones has a few tips and tricks to share – including pulling out the slow-cooker you might have stowed away for the summer – so stress is avoided as much as possible. And don’t feel ashamed of buying some things pre-made.
She recommends platters and sharing because they can be prepared ahead of time.
‘‘Roast chickens can be shredded and tossed in to salads or sandwiches, sides of smoked salmon served with crackers and herby yoghurt, and store-bought hummus and dips can be jazzed up with a drizzle of olive oil, chopped nuts and herbs.
‘‘Go for simple, seasonal, quality ingredients that require minimal cooking and can be thrown together easily. Italian dishes lend themselves well to this style of cooking.’’
For Jones, that means dishes of ripe tomatoes with olive oil and fresh basil, shaved zucchini with lemon juice and parmesan, or a pea and parmesan pasta, with good bread.
‘‘While you may think of your slow cooker as a winter appliance, you can also slow braise meats that can be used for fun party foods, such as pulled pork sandwiches, chilli nachos and chipotle chicken tacos.’’
Setting up a station while the meat sits in its warmer, with accompaniments alongside it, makes for a build-your-own meal for everyone.
‘‘The beauty of slow cooking is that all the hard work is done before, so you don’t have to be in the kitchen all day.’’
She says it’s best to let guests help themselves, and not just to the food. ‘‘You’ll be able to relax and enjoy your party more when people aren’t asking you where they can find a glass every five minutes.
‘‘Set up a station with glasses, lemon wedges, side plates, napkins and cutlery so people can help themselves.’’
It also pays to leave out a big tub of ice for people to dip their drinks into, freeing up valuable space in the fridge.
And keep it simple when it comes to preparing something to drink for the masses, apart from what they might have brought themselves.
Jones uses watermelon when it’s in season, blended and poured through a sieve before mixing with lime and vodka and served icecold.
‘‘Or make a big bowl of
Campari punch by mixing equal parts Campari, vodka, orange juice and soda with orange slices and ice cubes that have been frozen with pieces of melon inside.’’
While it might seem a daunting task in the lead-up to a long lunch, preparation is everything, she says. ‘‘A week before, make a list of all the dishes you’ll serve and all the elements that need to be prepared,’’ Jones says. ‘‘Chipping away at it slowly means you can relax on the day.’’
She also says it’s important to keep a clean ship while preparing your lunch. ‘‘Before you start cooking, make sure your dishwasher is empty. Just before guests arrive reset and clear all your work surfaces.’’
She says this makes clean up easier, and means your guests can help stack the dishwasher at the end of the meal.