My friends will agree with me — I’ve always loved parties. And there’s something in my blood that inspires me to entertain. I love creating food that friends will enjoy. There’s nothing better than good company, good food and good wine.
So for me the coming festive season is the time I love the best.
I have a little secret. It’s not all about good food, it’s also how it is presented. That’s why I have a cupboard full of old sherry glasses I can serve mini salads in or cold soup as in gazpacho; small bowls to hold individual spicy meatballs; three dozen Chinese soup spoons for marinated fish or thinly sliced pink venison and tamarillo chutney; and an assortment of little plates and forks for guests to help themselves to antipasto platters.
So although the presentation is different some of the dishes are almost everyday — ever tried potato salad served in a sherry glass topped with a prawn?
Preparation needn’t take all day. Bread cases, toasted crostini, fragrant meatballs, olives baked in cheese pastry and mini Thai green curry chicken pies can be frozen in readiness.
Pâtés — either vegetarian or meat — are also good standbys. They can be made in bulk and frozen in individual ramekins. Thaw in the refrigerator and serve with a good dollop of chutney on the side.
If dill is unavailable use dill stir-in paste available from your supermarket produce department. Get the recipe
Add chopped chilli to increase the heat, if preferred. Get the recipe