ser ving checklist
Starter Serve the salad piled onto plates with the poached eggs on top . Top with lots of fresh parsley .
Main Course
Drizzle a little of the sauce around the edge of a warmed dinner plate . Fill a ramekin with rice , invert it onto the plate and top with the wilted spinach . Place the filo parcel beside the rice and serve the remainder of the sauce in a jug . Serve extra rice in a warmed bowl for guests to help themselves to .
Fill a ramekin with rice , invert it onto the plate and top with the wilted spinach . Slice the parcel in half diagonally and serve next to the rice with a little puddle of the pesto sauce from the salmon recipe . Top with a sprig of parsley .
Dessert
Serve a slice of the cheesecake in the middle of a side plate , drizzled with the sauce and dusted with icing sugar . Serve any extra sauce in a jug .
Chalet Plus - pre-dinner canapés a Devils on horseback * a Mini croque monsieurs *
* remember these are only suggestions but any substitutions must follow the guidelines
Chalet plus pre-dinner drink Speciality Kir
SERVES 4 500ml white wine 5 tablespoons crème de mure
Put some crème de mure into the bottom of each glass and top up with chilled white wine
Crème de mure is a blackberry liqueur , do not confuse with sirop de cassis which is squash ! Alternative : Crème de cassis ( blackcurrants ), Crème de framboise ( raspberries ), Crème d ' abricots ( apricots )
notes on timings
Why not treat your guests to a little pre-dinner extra from what you have in your fridge ?
Leftover pesto – mash with some tinned chickpeas and use as a filling for puff pastry canapes or make a bigger pastie for yourself for lunch .
Time planner
In the morning : cook cheesecake , make toffee sauce , make pesto , cook croutons for salad , cook celeriac for veggie main course
6pm : cook pilaff
6.30pm : pre cook bacon for salad , wash salad leaves , make dressing
6.45pm : make up salmon and veggie pastry ready to bake
7pm : lay table , prepare all garnishes , warm plates
7.30pm : pre poach eggs for salad and store in cold water ready to reheat , cook salmon pastry , make sauce with pesto
7.45pm : build salad and warm water to re-heat eggs
7.55pm : re-heat poached eggs , re-heat pilaff in oven
8pm : serve starter , warm sauce , wilt spinach as you clear starter plates
8.15pm : serve main course and plate up dessert monday