Well, well, well! I just got back from doing the shopping and I’m a bit tired. I’m catering a 70th Birthday Party and doing cocktail nibblies for between 30-35 people. It’s on this Sunday so I’m just about to roll up my sleeves and get the bulk of the prep and cooking out of the way.
In truth, there’s not a huge amount I can do today. Most of the things I’ve planned are make-ahead type stuff but I prefer to do them as little in advance as possible – things just stay fresher.
Here’s the menu!
Warm Dishes:
- Chicken Skewers (Satay and Teriyaki flavours)
- Caramelised Onion Quiche
- Spinach & Feta Pastries
- Pumpkin Soup
Cold Dishes
- Smoked Salmon on Pumpernickel with Wasabi Creme Fraiche
- Vegetable Maki (sushi rolls) with dipping sauce
- Cheese Platter with crackers and Quince Paste
- Fruit Platter with Warm Chocolate Bourbon dipping sauce
I’ve tried to arrange it so that any given food preference (gluten free, vegan, vegetarian, kosher) has at least one warm and one cold dish. It’s been a challenge coming up with something for everyone that will still work as finger food, especially the warm stuff as I only have access to a tiny kitchen.
So, I’m off to trim the chicken and get it into it’s marinade, defrost the spinach and drain off all the extra liquid, portion the smoked salmon, make up the creme fraiche, sort out garnishes and assemble my platters.
Just a side note: I’ve been able to get real wasabi from Harris Farm Markets at Broadway. It’s prepped like a regular horseradish paste and you’ll find it in the cool-case right at the back of the store in a TEENY little jar. It’s pretty expensive, but one taste and you’ll understand why. That stuff packs an interesting punch!
