Always remove beef and steaks – in this case the sliced fillet
tail from the fridge ahead of cooking to allow it to reach room
temperature.
**You don't have to use tail fillet of beef. Try smoked chicken
fillet instead.
A quick reminder of a really quick way to achieve a “smoked”
flavour, poach chicken fillets in chicken stock (I'd use a Knorr
jelly stock pot) for 10 minutes or so (depending on the size of the
fillets) then allow the fillets to cool in the stock, covered of
course. (Homage again the The Ivy The Restaurant and its Recipes
by AA Gill)
Take a minute or two to decide on your serving dishes and cutlery.
Here's what I mean, the photos below of the mediterranean style
bowls, some with lids, make life really easy since you can decant
ahead - olives as an example - into serving dishes – cling film and
you're ready to serve. You can lay your table with all your dishes
with the exception of the hot stuff right at the last minute.
These forks are perfect for spearing olives not to mention the
potatoes – try out a potato as a new dipping partner for Camembert.
They are actually dessert forks - £3.25 for six from IKEA –
called MARTROP – they measure approximately 14cms long.
Boring I know but life is so much easier with a little forward
planning and this way you can enjoy a well deserved glass of
something nice, cold and fizzy with your friends!
I can hear you … how much food was leftover? There were
leftovers – some of The Stir Fry, antipasto and the salad bits and
pieces – was it wasted – a big fat no. Lunch the following day
for us and a takeaway for friends too.
Result!
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