… and
more hints and tips.
Make
it easy on yourself. The purpose of sharing my dinner party has been
to show what you can do ahead of the game.
The
more thinking and planning you can do, before you even begin to cook,
the better. You need to decide on a menu that is balanced. As an
example, a small bowl of deliciousness packed with flavour and
texture as an appetiser gets the show on the road. It should not be
too large, you don't want to overload your guests.
I
mentioned choosing serving dishes earlier and using your small oven
as a warming drawer – now both come into their own. Serving
vegetables in bowls at the table gives your guests a choice and they
are far more likely to take a small portion of something they like
the look of but ordinarily wouldn't eat. It also takes the pressure
off when you know that your vegetables are all served at the same
time, hot and in warmed dishes. I loaded a tray with my five bowls –
quick and easy to transport to the table.
The
Chestnut and Apple roast is also served straight from the oven in its
attractive dish oh – don't forget a jug of caramelised onion gravy
to serve with the veggie roast!
Plate
the main for each meat eating guest adding a jug of extra sauce on
the table.
After
an appropriate rest and table clearing the pudding can be plated –
either at the table or in your kitchen, whichever you prefer.
Hopefully you should get a wow reaction from your guests if you're
brave enough to serve it at the table. Note to self, remember to
take the ice cream from the freezer before you sit down for your
main, if you don't it'll take ages to soften and delay your pudding.
Finally,
making sure your guests are replete and relaxed with their drinks
topped up, pour yourself a large one – you deserve it!
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