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