The planning stage was the most important stage as this meant I could cook extra things in the weeks running up to the party and freeze them, and that meant that the day of the party everything was pretty relaxed and there was no rushing around....
The Menu was purely canapé sized so that there was little need for knives and forks eliminating all the washing up afterwards....
Beef Ragu in filo pastry baskets
Mini Quiche Lorraine in filo pastry baskets
Chicken Curry on popadoms
Chicken Caesar on endive leaves
Salami, dried German Ham and fresh bread
Mini Mille Feuille
Selection of French and Swiss Cheeses
nuts, mini pretzels and kettle chips.
This was a small party, only around 20 people, so there wasn't too much food to make.
I wanted the evening to be stress free so I could enjoy time with everyone but I didn't want to serve up frozen shop bought things.
Almost everything was made in advance. The Beef Ragu is something I make regularly and we have for dinner with fresh pasta. I made this a couple of weeks earlier but just made double the portion and froze a large Tupperware container. I did the same with the chicken curry.
The day before the party I brought the ragu, curry and macarons out of the freezer.
I made the Salmon Terrine which was easy. It is roasted salmon, creme cheese, butter and chives blended and then wrapped in smoked salmon. Here is a great Mary Berry recipe. I just didn't use the asparagus.
The Chicken Caesar was made the day before and a few hours before people arrived I simply spooned it onto endive leaves, grated parmesan over the top covered in them in cling film and left in them in the fridge.
Macarons had been made over the course of the last few weeks. I simply made double the mixture everytime and froze the shells and filling separately. When they came out of the freezer they just needed to be assembled.
The Mille Feuille were also made the day before as I only used Creme Patisserie and not fresh cream. They were the most time consuming of everything to make but they were a real hit and as I was going to be home preparing everything anyway, it didn't matter too much.
On the morning of the party all I had to do was to make some filo pastry baskets and deep fry the popadoms. The baskets were simply 3 small squares of filo layered with butter and shaped into mini muffin times with pie weights to weigh them down. Once cooked they could cool down and be put aside until needed.
I made the quiche filling and filled half of the baskets and left them until 15 mins before people were due to arrive. The house smelt delicious and the quiches were still warm when I served them.
I served the beef argue and chicken curry an hour apart at around 9pm and 10pm.
I heated the beef and chicken up spooned the ragu out into the baskets and chicken onto the popadoms and walked around the room a few times. They were eaten up very quickly, certainly way before they had time to cool down. It was nice to be able to serve some more food later on that was warm. Also, as people were drinking and started to get a little hungry I had something nice to tempt them with. The smell of the ragu and the curry heating up made everyone more hungry.
There was very little waste, and little food that was left over, mostly cheese and salami, we had for breakfast the next day. People stayed until 3am (unusual by Swiss standards) so I'm certain everyone enjoyed themselves. I'm already looking forward to the next time.....
Want to subscribe to my site and receive notifications of new posts... fill in your email address just below..