Cooking For A Crowd: The Easter Buffet

If you find yourself cooking for a crowd this weekend, then consider an Easter buffet. Without a doubt, it’s the easiest way to entertain a crowd with minimal stress, and with our mix and match menu, you will find yourself super organised without even wiping your brow!

CHOOSE ONE MAIN CENTREPIECE

Consider either a roast joint or a meat-based salad to centre your buffet. In the case of a roast, cook and allow to cool before slicing into thin slices and arranging on a platter with some fancy salad leaves interspersed between the slices. Serve with condiments galore.
Honey Roast Ham
Roast Rib Of Beef
Butter Basted Turkey
Coronation Chicken

PREPARE THREE SALADS

You don’t need more than three salads; choose one creamy, one zingy and one leaf-based. It is good to include a starch like couscous, pasta or potato, but its up to you.
Carrot & Sesame Salad
Butternut Squash & Feta Salad
Moroccan Couscous Salad
Parmesan, Pear & Rocket Salad

ADD SOME PASTRY  TO THE MIX

The only concession to a cold buffet should be some hot crispy pastry for people to eat with their fingers.
Caramelised Onion & Goat’s Cheese Tart
Sausage Rolls
Camembert & Cranberry Parcels
Chorizo & Gubeen Swirls

CHOOSE DESSERTS THAT ARE EASY TO MAKE

The worst thing you can do is choose desserts that are high intensity to make. Think traybakes, cupcakes and slices, and arrange on a beautiful platter for people to nibble on at their leisure.
Perfect Passionfruit Pavlova
Millionaire’s Shortbread
Raspberry Coconut Slice
Chocolate Biscuit Cake Treats