Throughout the year there are numerous occasions when food and drink must be provided. Think of occasions such as birthdays, holidays, meetings, farewell parties, weddings and so on. If you yourself are responsible for the care of the food, you have a wide range of options. Various sandwiches, numerous luxury snacks, a cold buffet, a warm buffet and barbecues are often realized. Especially for the holidays, birthdays and weddings, a cold buffet is a popular choice among the Dutch. How do you make a good quality and delicious cold buffet yourself? A myriad of options often makes it difficult. What quantities should be used? Which products should I choose? And what else do I have to take into account if I want to make a cold buffet?
Make a situation sketch
First, you form an image of the whole for yourself by means of a situation sketch. Take the following elements into account.
- The opportunity. What opportunity presents itself? Is it a birthday, a holiday such as Christmas or perhaps an anniversary party of a volunteer organization? When you are going to put together your assortment, it is important to take into account what is happening on that day.
- Public. Who is your audience? Are they mainly men or women? What is the average age? Or is your audience very diverse and diverse? How many people are there? Are there any known vegetarians?
- The budget. How much money do you want to spend on it? Make a rough budget in advance so you know what to focus on.
- The supplies. Make a list of all the supplies beforehand. Think of dishes, dishes, crockery, cutlery, packaging materials, kitchen utensils and so on.
Assortment determination
After you have drawn up a detailed situation sketch, you are now ready to determine which products you want to use in making the cold buffet. Many buffet dishes are made with different meat and fish types in combination with a hussar or beef salad. Common types of meat at a carvery are for example:
- Traditional Italian Parma ham
- Chicken sticks, drumsticks etc.
- Game pâté / crème pâté
- Cold spare ribs
- Zeeland bacon
- Fried bacon
- Filet Americain
- Various types of cheese
- And much more
Popular types of fish to use with a cold buffet are:
- Smoked salmon
- Dutch herring
- Mackerel
- Dutch North Sea shrimp
- Eel fillet
- Spreadable salads, crab, tuna and salmon salad
For more inspiration you can of course always drop by the local butcher or fishmonger. Ask for advice and suggestions here. They often know what goes well with a particular buffet and what does not. You can also contact them for questions about quantities of fish and meat.
Make purchases
Once you have put together your assortment for the cold buffet, it is time to do some shopping. For shopping, use your list of supplies and your list with your assortment determination. It is essential that all products are fresh when the buffet is served. So only do your shopping just before you start making the buffet. Pay attention to expiration dates and make sure that everything remains properly cooled. Apart from the fish and / or meat types that you are going to buy, you also have to take into account the garnish and salads. Buy enough vegetables, fruit, lettuce and garnish products. Pay attention to smell, color and diversity!
Preparing a cold buffet
This is the most exciting part of the whole process. The products you have purchased should now be presented on the platter or saucer. Get your mise en place done. Meat and fish are cut and portioned with precision. Fruits and vegetables are washed, peeled and cut nicely. When you start preparing the dishes, you must make sure that meat and fish are served separately. It can taste like, smell like each other and even cause cross-contamination!
Use appropriate fruit pieces and salads. Orange garnish with meat and lemon garnish with fish, for example. It is preferable for a maximum of 24 hours between preparation of the buffet and consumption of the buffet. Provide sufficient variety and fresh products. Place the meat and fish on the dish piece by piece and try to combine colors. Use fruit and vegetables for a nice fresh garnish. As a side dish you can choose a hussar or beef dish, a mixed salad or a fresh fruit salad.
Theme buffet
As mentioned before, any cold buffet often consists of meat and / or fish combined with a salad. We also know the so-called ?? theme buffets ?? where a buffet is composed based on the theme of the occasion. Consider, for example, a Greek or Spanish buffet during an organized Greek or Spanish evening. Entirely devoted to Greek or Spanish food. These are just two examples from a spectrum of possibilities. These ?? themed buffets ?? are often combined with hot and cold dishes and are also provided with additional side dishes such as rice, pasta and salads.
Finally
A situation sketch is the basis of the entire project. For which occasion is the buffet intended? What is your budget? What are your requirements? Who is your audience? Buy your products smartly and make sure everything is brand new. Work hygienically and ensure that everything is optimally cooled. Fruit and vegetable garnishes are very important tools when it comes to the look of your buffet. Don’t mix fish and meat in one dish and get creative with side dishes.