ser ving checklist Starter Spoon the lentil salad into the centre of the plate, top with the baked cheese.
Main Course
Place the trio of greens onto the plate and slicing the chicken in two diagonally, place it on top, drizzle with sauce and a few sprigs of parsley. Offer extra sauce in a jug. Serve the potatoe and leeks in warmed dishes for the guests to help themselves to.
Vegetarian- place the trio of greens in the centre of a warmed diner plate and top with the bean bake. Drizzle with the red pepper sauce.
Dessert
Turn the parfait out into the middle of a side plate, top with the sauce and place a couple of bisuits alongside. Serve any remaining sauce in a jug for guests to help themselves to.
Chalet plus- pre-dinner canapés
a Mushrooms with garlic sausage and parmesan * a Sundried tomato palmiers *
* remember these are only suggestions but any substitutions must follow the guidelines
Chalet plus pre-dinner drink sparkling wine SERVES 4
1 bottle of sparkling wine- very well chilled.
Half fill the glasses with the sparkling wine and allow the bubbles to subside. Top up.
Why not treat your guests to a little pre dinner extra from what you have in your fridge?
Leftover cabbage? Boil up with 1 large potato peeled, 1 vegetable stock cube, some sage and 2 mugs of water. Blend to make a lovely soup and serve in shot glasses for a pre dinner mini soup( or enjoy for lunch yourself?). time planner
In the morning: make lemon parfait( if you didnt make it yesterday, make lemon sauce, make biscuits for dessert, cook cous cous for crumb
6pm: make crumbs and prepare cheese for baking, make lentil salad, cook leeks
6.30pm: prepare potatoes but do not bake yet, make red pepper sauce, coat chicken ready for baking
7pm: lay table and prepare garnishes, warm plates
7.15pm: cook potatoes, prepare and blanch trio of greens
7.45pm: bake cheese, plate up lentil salad, bake chicken thursday
8pm: serve starter, warm sauce, warm trio of greens, warm leeks
8.15pm: serve main course, remove parfait from freezer
“ We had the most brilliant week, thanks mainly to the incredibly high standard of chalet hosting by Richard and Lisa. The quality of food ALL the time was exceptional, their attentiveness to the guests was way beyond the call of duty and their whole demeanour was friendly, helpful and we all loved them!! We looked forward to Richard’ s description of what was on the Menu each evening!!”