Cheat Sheet
CanapesGingered chicken cakes with chilli and coriander sauce
Parmesan shortbread with roast garlic cream cheese and oven dried tomatoDinner
Salad of griddled potatoes, chorizo and mixed leaves topped with a poached egg
Salmon 'Wellington' with pancetta and mushroomRoast potatoes and Herby carrots
Chocolate meringue stack with caramelised orange and pistachio topping
served with an orange and mint salsa
What you need to do:
Canapes
You can eat the chicken cakes cold if you want but I would recommend heating them up in the oven for 5 mins at 180°C or in the microwave for 40 seconds at full.
Place the coriander sauce in a bowl and place sprig of coriander in the middle.
Arrange the chicken cakes on the plate around the bowl of coriander sauce.
Place a blob of garlic cream cheese on each square of shortbread (be generous).
Place a tomato half on top of the cream cheese and then sprinkle with the chopped chives.
HINTS: These can be assembled before your guests arrive although I still recommend heating the chicken just before you serve it.If anyone asks: The Parmesan shortbread recipe is an old family secret never to be divulged!! The secret ingredients in the ginger chicken cakes are Kafir lime leaves and basil.
Starter
Bring a large pan of water to the boil then reduce to a simmer. Place the eggs in the water for one minute. Remove with a slotted spoon and drain on a piece of kitchen paper.
Warm the griddled potato and chorizo in the micowave for 40 seconds to full. Toss them around then give them another 20 seconds if they still feel a bit cold. You want them to be warm but not piping hot as they will wilt the leaves. If you don't have a microwave then place them in the oven for a few minutes.
Toss the potatoes and chorizo with the leaves and salad dressing and place in a large presentation dish. Arrange the eggs on top of the salad and swirl the reduced balsamic vinegar over the eggs.
Place the dish of salad it the middle of the table along with a pile of sliced bread and encourage your guests to tuck in.
Main course
50 mins before you want to eat the main course place the roast potatoes in the oven pre heated to 200°C
30 mins before place the pastry parcels on a baking sheet.
Place in the oven for 30 mins or until dark golden brown.
All ovens cook at slightly different rates so use your judgment and don't take it out
after 20 mins if the pastry is still pale and soggy looking, give at another 5 then look again.
By this point the potatoes should look crisp and golden brown.
5 minutes before serving place the carrots in the microwave on full for 4 minutes.
Arrange one pastry parcel, two carrots and a few roast potatoes on each plate.
HINTS:: Warm the plates in the oven a bit before you put the food on and for dramatic effect
sprinkle the edge of the plates with chopped chives rather than the food.
If any one asks: You made up the recipe for the salmon and the secret of your roast potatoes
is par boiling them first then tossing them in extra virgin olive oil.
Pudding
Just before you serve carefully spead the chocolate cr¸me patisserie on the bottom two layers
of meringue, stacking them on your service plate.
Lay the third layer on top and sprinkle it with the chopped pistachios and orange. Place the orange salsa in a bowl. Put it all down it in the centre of the table and serve according to the appetite of your guests.
If anyone asks: You got the recipe from Nigella Lawson's How to be a Domestic Goddess.
ATTENTION: Please make sure all perishable foodstuff is kept in the fridge
below 6°C until it is time to serve / cook.
Until the point of delivery every effort has been made to keep your meal within recommended safe temperatures.
Please ensure that all raw and cooked foodstuff be kept well apart in the fridgeand never store raw above cooked to eliminate the risk of cross contamination.
Further details of Faking its' Health and Hygiene policy is available on request and I am happy to give further advice on storage and hygiene issues. The continued good health of yourself and your guests is of primary concern to Faking it.
Don't forget the wine!