Meats
Cooking time is obviously a major consideration for your meat selection. Keep in mind that individual servings will cook much faster than whole roasts, chickens or the like. Also, buying boneless will cut down on cooking time. With less than one hour, cooking your meats or meat substitutes will be limited to broiling, frying or mixing them into a stir-fry. Fish and seafood generally require the least amount of time.
Vegetables
Fresh steamed vegetables of a variety of colours are always a winner. A medley of steamed broccoli, cauliflower, red peppers and carrots will complement any meal.
Starches
Whether you choose rice, potatoes or yams as a side dish, steaming is definitely the way to go. If you don't have one already, an inexpensive electric household steamer is every cook's best friend.
Salad
Adding an extra salad course is a great way to boost the score of your meal with company. Purchasing ready-made salads and adding your own touches such as grated cheese, diced apple, pear, walnuts or pine nuts will make a big impression.
Bread or rolls
Take the couple of extra minutes necessary and pop your bread or rolls into the oven to warm them. An extra touch can be added by lightly brushing them with butter and sprinkling them with garlic and onion powder.
Soup
Take a shortcut and add your own twist. Gourmet prepared soups are available at most food markets. By adding one or two of your own ingredients, such as fresh mushrooms or onions, you will deliver the flavour and keep your guests guessing.
Appetizers
Again, with last-minute appetizers, fresh is best, especially in light of the amount of preparation time you have. What always works is to prepare a platter of fresh cut vegetables, fruits, cheeses, dips, olives, pickles, crackers and chips. Arranged on a large platter and mixed with a couple of trays of sushi rolls, this will be a welcome any guest can enjoy.
The final step is flavour. So often the difference between a mediocre meal and one that creates water-cooler talk the next morning is flavour. The truth is that flavour comes more from your courage with spices than prowess at a cutting board. Don't be afraid to put in double what you normally do.
To acquaint yourself, first take a few minutes either with a cookbook or online to find out which seasonings go best with which dishes. Finally, with starches, vegetables and meats, a generous sprinkle of salt and a teaspoon or two of butter will go a long way toward adding that palate-pleasing extra kick. Bon appetit. Oh, and one last thing. Enjoy yourself. Cooking should be great fun!
Page 2 of 3 -- Find a menu-planning guide to help you plan your dinner party on page 3
