3 course meal ideas, help FAST!?

I am going to cook a 3 course meal (entree, main, desert) for 12+ people.

and i am looking for some ideas/recipes for this event.

i thought i might go with a Mediterranean / middle eastern or "nouveau" them

and don't worry about giving a desert recipe because I'm only really looking the main/entree

even ideas would be appreciated!3 course meal ideas, help FAST!?
entree:

salad - http://www.taste.com.au/recipes/17996/me鈥?/a>



main:

lamb - http://www.taste.com.au/recipes/12053/ro鈥?/a>



dessert:

chocolate! - http://www.taste.com.au/recipes/7434/cho鈥?/a>3 course meal ideas, help FAST!?
http://www.sonia-portuguese.com/recipes/鈥?/a>



http://www.sonia-portuguese.com/recipes/鈥?/a>

http://www.sonia-portuguese.com/recipes/鈥?/a>



http://www.sonia-portuguese.com/recipes/鈥?/a>3 course meal ideas, help FAST!?
you know yoyo, I am not going to refer you to a stupid link, your asking for our personal advice.



I would start with raw shrimp, medium sized to king, if medium serve six per head, the kings no more than five. because you have 12 people, I would use a medium baking dish over the larger stove top burner if it is an electric rage. Pre heat extra virgin olive oil in the dish, with fresh thyme leaves, rosemary and sage, In another dish you should be marinating your peeled raw shimp with tails on, in Extra virgin olive oil, drizzle of olive oil squeeze a lemon, and add some finely chopped zest of the lemon, season with some freshly ground black pepper, and you will need a whole garlic bulb and crush the cloves into the dish.



With clean hands really mix all that together making sure all the shrimp are well coated, you could add some chili flakes to this for a kick up.



Allow to stand covered with cling wrap for an hour. Before cooking in the dish, give them another good toss or mix, and into the dish, cook until they are that shrimp pink / orange color. Serve this on a bed of rocket, tossed with a drizzle of extra virgin olive oil, balsamic vinagar, squeeze of lemon season with sea salt and freshly ground black pepper. When plating, make a little mountain of rocket, and place the shrimp around on the rocket.



For the main, I would bake a whole salmon, same ingrediants as the shrimp to cut down work, while the salmon is baking. what I do is in a large pan i use 3 table spoons of olive oil, four cloves of freshly crushed garlic coursley chop swiss chard, for 12 people you may need three bunches, as they will wilt down.add the chard to the pan add five or six canned whole peeled tomatoes, give them a good chop first, and add to the swiss chard and toss well.Season with sea salt and freshly ground black pepper.



This will keep warm till the whole salmon is baked, For plating, Again I would use the chard for the bed, and you put your salmon portion on top. For a little more flair, I would pipe mashed sweet potato rosette, and pipe mashed pumpkin, would complement the dish.



Use the pan spoon some of the pan juice of the salmon over the fish when plating. some lemon zest on top and a quater of a lemon on the side.



Chris