ser ving checklist Starter
Place a slice of the paté on a side plate with a good dollop of chutney to one side and a few mache leaves.
Main Course
Put two slices of roasted aubergine to one side of a warmed dinner plate, curling them so they have height. Place the duck in the centre of the plate, pipe a zig zag of the pea purée on the other side of the plate and spoon over the vin chaud sauce. Garnish with a large sprig of parsley. Serve the gratin dauphinoise in its dish for guests to help themselves to.
Vegetarian- Put two slices of roasted aubergine to one side of a warmed dinner plate and place the pepper on top. Pipe a zig zag of the peas on the other side of the plate and spoon some of the vin chaud sauce over the pepper.
Dessert
Place a slice of the terrine in the centre of a side plate and top with a chocolate squiggle and a sprig of mint. Drizzle over the sauce.
Chalet plus- pre-dinner canapés a Mini vegetable samosas * a Smoked salmon pate on toasts *
* remember these are only suggestions but any substitutions must follow the guidelines
Chalet plus pre-dinner drink Alpine Sparkler
SERVES 6 1 chilled bottle of sparkling wine, granulated sugar, brandy, champagne flutes or wine glasses Put a ½ teaspoon of sugar and 1 dessertspoon of brandy in each glass. Top up with the sparkling wine when ready to serve.
Why not treat your guests to a little predinner extra from what you have in your fridge?
Left over garlic aubergine? Blend with a little mayo and crème fraiche and turn into a fabulous dip for pre dinner.
Time planner
in the morning: Make paté and veg timbale if you need, cook gratin Dauphinoise up to point where cheese is added. Make vin chaud jus so it is finished, tasted and perfect, make terrine
6pm: make cappuccino sauce, make veggie main, roast aubergine
6.45pm: Lay table, warm plates, prepare all garnishes
7.15pm: cook duck, cook peas and purée them and put to one side in a bowl to microwave later
7.30pm: re-heat potatoes with cheese on
7.45pm: plate up starter friday
8pm: serve starter, remove potatoes and place somewhere warm, duck in the oven crisping up with foil removed, aubergines back in oven, re-heat sauce, microwave peas
8.15pm: serve main course, remove terrine from fridge
AMUSES BOUCHES- all recipes serve 8 These are little tasters served in Europe to stimulate the appetite before a meal. They should be served at the table and not in the sitting room. It is an extra course, not canapés! This will allow the guests to realise they are getting something ' extra ' and the snails and cheeses will be a talking point. Chalet plus and superior chalets serve canapés still beforehand. French paté on pumpernickel 2 slices of rye bread / pumpernickel, 1 packet of paté de campagne, 16 sprigs of fresh parsley. Cut each piece of pumpernickel into 8 and place a good piece of paté on each, then a sprig of fresh parsley. Wrap the remainder of the pumpernickel in cling film and refrigerate. This will keep a long time so do not think you are wasting this if your size chalet does not use it all in one evening! Escargots( snails) Buy a dish of 12 ready prepared snails, they come in a foil dish with dents in the bottom ready to put into the oven as they are. Cook for 5-10 minutes in the oven and remove and place 6 of each in 2 ramekins. Put cocktail sticks out so the guests can try them. These will not be everyones cup of tea every week, but they will be a talking point. Brie Cut 125g brie into chunks and put a cocktail stick in each, make sure it has been out of the fridge for at least 1 hour before serving. Work out how much of this you need for your chalet, buy the amount of cheese YOU need. You can have as small amount as you want from the cheese counter, don ' t just buy the pre wrapped because it is easier, work out the prices! Another cheese As above but look for a cheese on offer( make sure it is French) see cheese section for suggestions. To serve: Using dinner plates, leave space for the snail ramekins in the centre, place the two cheeses, and the paté around the edge. At the last minute add the ramekin and put into the centre of the table or several on the table( each should serve 4- 6 people).