To
save myself as much time as possible I always set the table ahead of
the party – preferably in the morning. It is also serves as a
useful prompt – you can see what you've forgotten! Are your wine
glasses pristine and polished? Plan ahead … choose your
dinnerware, including serving dishes and spoons.
Unless
you have a kitchen big enough you're not likely to have a warming
drawer. I have a solution. You may not have the warming drawer but
you might have two ovens – a small one without a fan which usually
houses the grill too. Empty the small oven – it's perfect for your
appetiser bowls, dinner plates, serving dishes and jugs for sauces.
There's no need to turn the oven on, the residual heat from the lower
oven rises and gently warms. There's nothing worse than hot food
served on a cold plate or vegetables from cold dishes.
I
decided to have some fun and chose colourful bowls for the appetiser
– have a look at these :
They
measure 12cms x 6cms deep – 4½ x 2½” in old money.
If
you like the look of these, here's what you need to know :
I've
deliberately chosen a menu that allows me to cook ahead and freeze
and to pre and part cook ahead too, leaving me with a 30 minute
finish time. The only dish I'll need to cook from scratch on the
night is the appetiser.
Hmm
… what to serve with.
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