Dinner parties

by TP Big Brother
I've been back from overseas for about a month now, and have since hosted 4 dinner parties. I find them quite labour intensive, but I love the moment when everything is done, and I can breathe a sigh of relief, savour a glass of wine and bask in great company over the fruits of my labour. It's what I really enjoy the most - having people around a table, sharing good food, stories and a few good laughs.

I must admit, being a perfectionist, I do get a little anxious trying to plan a great menu. At chef school, we had a workshop on it, and there are a few basic ground rules.


Basic dinner party menu planning ground rules:
- Avoid using the same ingredients over courses (e.g smoked salmon canapes, followed by a salmon steak main)
- Avoid crossing continents between courses (e.g malay satay starter with new york ribs and tiramisu dessert)
- tailor the courses to your audience (e.g more food for a football team, consider gender mix, wary of allergies)
- vary the components on the plate (e.g colours, textures, flavours). Heston Blumenthal even varies the senses, as seen in his "Sound of the sea" fish pie dish. Heston explains the theory behind it very simply - "We ate an oyster while listening to the sea and it tasted stronger and saltier". Great photos also here.

That being said, I haven't followed all the rules. I'm not yet a Michelin starred chef, so I'm not really interested in complying within a bounds. I'm more concerned I'm giving my guests a good meal and good environment to catchup and socialise. So, without further ado, I present a documented play by play of my last 4 dinner parties in the last month. Enjoy

-----------------------------Menu 1-----------------------------
Starter: Parmesan, crispy bacon and black pepper pastry bread

Main: Vinegar chicken risotto

Dessert: Frozen dark chocolate tart

-----------------------------Menu 2-----------------------------
Starter: Parmesan, crispy bacon and black pepper pastry bread

Main: Organic stuffed English roast chicken, with potatoes en papillote, fondant carrots and asparagus

Dessert: Dark chocolate roulade with hazelnut praline and vanilla bean icecream



-----------------------------Menu 3-----------------------------
Starter: Rocket, parmesan and pomegranate salad with balsamic and crostini

Main: Pork Penang cury (kaeng penang moo) with coconut rice

Dessert: Berry, apple and pear crumble with creme anglaise and homemade vanilla icecream




-----------------------------Menu 4-----------------------------

Starter: Balsamic parmesan cheese twists

Main: Slow roasted lamb shank in cranberry and red wine sauce, with fondant potatoes, carrots and asaparagus

Dessert: Swiss chocolate pecan brownie with home made caramel icecream