style ideas

cosy asian menu tips + tricks

+ Prepare the crispy prawns and cucumber dipping sauce ahead of time. Place the wrapped prawns on a baking tray lined with non-stick baking paper, cover in plastic and refrigerate until you’re ready to cook. Store the dipping sauce in an airtight container in the fridge.
+ To toast the sesame seeds for the mushroom and chilli noodle soup, spread the sesame seeds over a baking tray lined with non-stick baking paper and cook in a preheated 180°C (355°F) oven for 1–2 minutes or until golden. Store any leftover sesame seeds in a zip-lock bag.
+ To make the chicken parcels, wrap the paper across the chicken to enclose and fold over the ends. Make a hole in each end and thread with kitchen string. Pull the string so the ends come together and tie to secure.
+ Prepare the coriander pesto for the warm chilli beef salad the night before and store in an airtight container in the fridge.
+ For the trifle, cut out the rounds of Madeira cake ahead of time and store in an airtight container until ready to assemble. The spiced custard can also be made in the morning. Cover with plastic wrap and simply reheat to serve.