party thernes

Make the most of every party opportunity by focusing

on a particular approach. Whether the occasion

demands etiquette and sophistication or

relaxation of the rules, there are plenty of

options to consider. Once the style is set,

follow it through with enthusiasm.

40 Party Themes

ha ken and

Stirred: the Drinks Party

Today's drinks party is a celebration

of

and business clients, neighbours or

relaxed sophistication. From easy

other associates who are outside your

evenings with {rrends to an opportunity

immediate circle of personal friends.

for semi-formal pre- or post-wedding

Whatever the occasion, the numLrer

n bbles is sociable. Plan carefully to

of guests and whether you intend

inviting one or more groups of people

make sure the occasion flows smoothly.

are important. There is no reason why

congratulations, sharing drinks and

a drinks party should be connected to

Setting the scene

Try the following checklist

any particular event

to help with

strargl^rforward drinks party planning.

Make lists of a I your ideas while you

this is precisely

the sort of opportunity to catch up

with old friends or meet and greet
acquaintances. The party may be short

write shopping lists and notes on

aspects to organize.

ended evening. 5o there is plenty of

.
.
.

Define the occasion precisely.

scope for setting subtle differences rn

Focus on the ambience.

ambience once you have clear aims.

Select the style of finger food.

lunchtime or pre-dinner

- or an

open-

Decide on the type of drinks.

Drinks
Decide on the type of drinks: cocktails,

Above Arrange nibbles on platters so

Occasion

champagne. wine or an open bar.

that guests can easily help themselves.

Drinks party invitations range from

Cocktails are classic pre-dinner drinks.

"stylishly casual" to "lounge suit and

Champagne is always acceptable and

perfect when there is a special toast

Serving snacks

to raise.

around side tables and surfaces

(protect surfaces to avoid damage

tie"

a balance of relaxed formality

rn varyrng proportions. Within this

context, define your occasion before

making precise plans. For example,

Red and white wines are a

popular choice. Providing an open bar

(that is, offering a selection of spirits

Distribute plates or bowls of snacks

from spills). Offer nibbles as you

wedding may provide the opportunity

and mixers, wine or beer)

for a gathering of friends who are not

difficult and expensive, but this can be

invited to the ceremony and main

successful for a limited number of

in. Take platters of hot canap6s around

meal, or a ceLebration with colleagues

guests, especially if you know them

or eniist the help of a friend or co-host.

is

mingle, or move them near groups of

the most

guests and encourage everyone to dip

well. Always provide mineral water

Below Colourful drinks add to the thrill

of the cocktail hour

and a good seleclion o[ sofl dnnks

(sodas) as alternatives

Below Hlre a range of different

to alcohol.

cocktail glasses for an authentic touch.

Food style
The food should fit the occasion,
ambience and drinks. A plentrful supply

of chunky and satisfying finger food

is

ideal for the sort of relaxed drinks party

that dri{ts into late evening. Dainty

canap6s and cocktail nibbles are

sufficient for a short pre-dinner party.

Generous quantities of extra-special,
stylish finger food go down well on
special occasions. Among the myriad

of food options, remember bread and

cheese; hot fondues and dips; or

international savouries, such

as

lapanese sushi or Spanish tapas.

Party Themes 41

Above Avocado-filled eggs make

exce I I e nt

I i ttl e ca n a

pds.

Right A se/ection of canap6s and light

bites suitable for a drinks party.

Planning finger food

Making canap6s

For styLish refreshments, present a

The trick to making impressive canap6s

Portions

modest range of excellent items. Select

without an army of experts

The amount guests will eat depends

a number of complementary types of

adopting a conveyor-belt method.

food, inc uding variety in colour, texture

and flavour The following examples

is bY

Buy large square sandwich loaves

of white, wholemeal (whole-wheat) or

largely on the time of day and

length of the party. The followtng

is a rough guide to the number of

rye bread and leave them unwraPPed

a day. Trim

bitesize canap6s or snacks to

textures and different ingredients and

al room temperature lor

prepare for comparatrvely formal

dishes. Broaden the variety by including

occasions. lt is as well to be aware

a range of sandwich, tart or pastry

off the crusts, and then cut each loaf

lengthways into large, fairly thin slices.

fillings or toppings. ln addition to the

Spread with the chosen topping, such

gathering, the more PeoPle are

main snacks, distribute bowls of good

as a savoury butter, flavoured soft

likely to eat.

quality bought or even home-made

cheese, pat6 or spread. For speed, use

. Allow 5 items

nrbbles, such as roasted nuts, pretzels,

a topping that can be piped, rather

an appetizer with drinks before

hreadsticks and Chinese rice crackers.

than spread, such as so{t cheese or

a meal.

Mini open sandwiches, crisp short

creamy mixtures.The bases can be

pd5lry lanlet5. lruil and cheese savouries

prepared to this stage a day ahead;

on sticks, and crudltes with dips.

cover with clear film (plastic wrap)

for an early evening drinks PartY

(assuming that guests will be going

and pack in a plastic bag. Cut into

on to dinner elsewhere).

show how to match crisp and smooth

Filo-wrapped savouries, bread-based

canapes, filled salad vegetables, and

snoked sa,rron and/or ham rolls.

squares or fingers.

Arrange the canap6s on serving

that the more relaxed and lively the

. Allow 'l 0-12

. Allow l2-14

per person as

items per person

items per person

for evening refreshments

Bitesize pizza pieces, Spanish tortilla

platters and then add the garnishes.

following a late lunch party,

squares, miniature fish cakes, cheese or

For efficiency, prepare a tray that can

meat croquettes, and crudit6s.

be added to the topped canap6s

wedding breakfast or reception.

(Remember to increase this when

quickly and easily.

Miniature kebabs. fish goujons, dried

fruit wrapped in prosciutto, walnuts

sandwiched with cream cheese.

Fuss-free options include: lumpfish

inviting additional guests in the

evening lhat have not shared tl'e

roe, peeled cooked tiger prawns

(jumbo shrimp), stuffed olives, pecan

main meal.)

marinated mini-mozzarella cheese

nut halves, halved cherry tomatoes,

person for light lunchtime or

skewered with cherry tomatoes.

halved canned artichoke hearts or

supper refreshments.

peeled and halved cucumber slices.

Smoked salmon sandwiches,

Excellent chocolate truffles.

. Allow 14-16

small items per

42 Party Themes

at a time, keeping the rest of the pastry

covered with clear film (plastic wrap) to

prevent it from drying and cracking.

Brush

with a little melted butter or olive

oil, or a mixture of both. Cut the sheet

widthways into 7.5cm/3in wide strips.
For fingers, place a little full-

flavoured filling across one end of

pastry strip. Fold the end and sides of

the strip over, and then roll it up.

To

make trlangles, place a little mound of

f

illing in the middle of the strip about

4cml11hin from the end. Fold the

corner of the pastry and filling over

into a triangle across one end, then

continue folding the triangle of filling
over along the length of ihe strip.

Kebabs and cocktail-

Perfect pastries

Above

These can be prepared in advance;

are always popular party foods.

lltle pastriet

such as piroshki,

they are easy to eat. satjsfying and

stick snacks
For party finger food, make kebabs
and snacks on sticks that are super

versatile. Try the following tips for

each

streamlined preparation:

amounts for squares (leave an equal

Puff pastries: prepare three different

number blank for topping), in one

items on mini-kebabs.

square

centre slightly generous

tasty and neat:

Thread no more than three miniature

corner for triangles; and to one side for

. Cool lrays oI marinated inq.ed

fillings. For speedy preparation make

oblongs. Top the squares and fold the

such as chicken or beef, in advance,

squares, triangles and oblong shapes.

others in half.

ull-f lavoured, well-seasoned cooked

Brush the rolled-out pastry ightly

Press the edges together

and place on bakrng sheets. Brush with

with beaten egg before cuttrng it into

beaten egg and bake aI220aC/425"F/

6cm/21hin squares. These can be paired

Gas 7 for

to make square pastries or folded

puffed and golden. Cool on wire racks.

rn

7-10 minutes, until well

rhen coor and thread them on ro m,n

wooden skewers. Reheat on ovenproof

serving platters. Try cubes of chicken or
gammon (cured ham), mini-meatballs,
mini-sausages, slices of spicy sausage,

half into triangles or oblongs. Use one

filling for each shape and place a small

triangles or fingers are extremely easy

mound in the appropriate place on

and quick to make. Work on one sheet

Below Flaky filo fingers are easy to

Below leek, saffron and mussel

Below llttle cheese

make for large numbers.

tartlets are tasty finger food.

and pine nuts make great nibbles.

Flaky

filo savouries: filo

pastry

enls,

squares of (bell) pepper, small pearl

onions, halved baby aubergines

(eggplant) or cherry tomatoes.
pies

wtth raisins

Party Themes 43

Filling ideas for

pastries
. Mash a 5agl2ozcan of sardines
n olive o

can,

lwith the oil from the

crushed garlic clove, 2 fine

chopped spring onions (scallions),

the grated rind of 'l lemon, a
squeeze of lemon juice, salt
and a pinch of chilli powder.

Mrx fine y chopped or minced

(ground) cooked ham with a little

grated Pecorino cheese, a spoon{ul
of wholegrain mustard and plenty
of chopped fresh chives.
. Nlix plenty of flnely chopped
sun-dried tomatoes, pine nuts,
a {ew chopped raisins and a

geferous pinch of dried

oregano lnto cream cheese.
. Mash feta cheese to fine bread-

Al:ove Many supermarkets naw sell

good

-q

apricots or dates) and radlshes are tasty

a small square of smoked sa mon,

and enough ricotta cheese to

wrapped n cooked or cured

smoked haLibut, thin omelette or th nly

Mlx chopped, we I drained

cooked spinach with chopped

m-"at.

s|ced smoked or marinated tofu in the

Sirnply stylish sushi

Not only

bottom of each ice cube compartment.

sushi de icious but it is also

Then press in the r ce and top each one

sprlng on on, 1 chopped garlic

pract caL as t can be prepared ahead,

c ove (optional), a lrttle freshly

grated Parmesan cheese and

arranged on p atters, covered and

chi Led. deal y, you should make the

with another square of the same or a

piece of nor!. Unmould on to a board
and top with a suitable garn sh, such

enough ricotta to make a flrm

sushi a few hours in advance; however,

as lumpfrsh or other roe, quartered

paste. Season with saLt, pepper

it can be prepared the day before f

more convenient. Keep it well wrapped

cucumber slices and/or Pieces of

prckled ginger Serve the sushi with

and a little nutmeg.

to prevent the

small bowls of wasab or llght soy

r ce from hardening.

Remove from the refr gerator about

Make sure cocktarl-stlck (toothplck)

to pop into the mouth in one go.

toasted and seasoned nori seaweed

tlng savour es off sticks can mean

that the piece le{t on the stick falls off.)

Top

(B

Str ps of tender foods

that roll well

Rol ed sushr: buy min -sheets of

Lo

nate cor i"rl-sized 'o led s.l)hi

r ce.

with dressed cooked sushi r ce and

add two or three strips of ingredlents

are good spread with soft cheese or

such as cucumber, spring onlon

used as wrappers for flrm ingredients.

(scaLlion), cooked carrot or cooked

Rol smoked halibut or salmon, cured

drled shi take mushrooms marinated in

or cooked ham, salami, peeled roasted

soy sauce and a little sherry. Ro L up

(bell) peppers or canned pimientos.

Olives, melon balls, halved cooked

baby new potatoes, small cubes of

cucumber, pleces of dried fruit (prunes,

dipping sauce.

30 mlnutes before serving.

bites are bitesize rather than too large

PLace

spring onion, a little oregano

bind the mixture into a paste.

Mlni-moulded sushi: shape m ni sushi

cooked rice into ice cube trays.

crumbs and mix wlth chopped

squares by pressing the dressed,

u a I ity prepa red su sh i.

fi'n y "rd rpatlv. Wrap ed(h ro

cLear

;1

film (p astrc wrap), tw stlng the

erds f'.nly.

r'

before serving.

irto ,rral

pieees

Below Butteffly prawn (shrtmP)

spiedini with chilli and raspberry dtp.

44 Party Themes

Fabulous Fork Food

Formal or casua , this type of food ts
fun to prepare, simp e to serve and
wonderfully effortless to eat. Make
i

ght of the planning by adopting

When offerrng a first course, serye

it from a separate side tab e before

placing main dishes on the buffet to

avold any confusion over what should

comp etely practical approach to this

be eaten first. When serving a fairly

style of buffet instead of stretching it

small number

beyond ts limits.

be easier to present the first course

10 20 guests t may

served on small plates, with suitable

Menu options

accompanying cutlery. These can be

The fork buffet menu may be for a

two- or three-course meal, aid out

arranged on a side table or handed

in

stages, or a series of complementary

ref

reshments presented together

around from trays.

For a sty|sh main course, focus on

one or two main dishes and add easy-

D splay a menu to et guests know

what to expect and to encourage self-

to-eat ma n accompaniments, such as

creamy mashed potatoes, rice, pasta or

service. Although the dishes must be

couscous. To avoid overflowing plates,

Above lomato and courgette timbale

complementary and marry weil to form

limit the number of vegetable or salad

is a light dish and ideal fork food.

a meal if that is the intention, a party

accompaniments to one or two that

buffet

really make the most of the main dish.

rs

an occas onal treat, so wel -

balanced nutritional value is not

When serving a range of savoury

necessari y a priority.

Below Cut /arge tarts into

slices so

they are easy to eat with just a fork.

that

clash ng f avours as guests often

sample a litt e of each drsh instead o{

refreshrnents rather than a traditionally

we l-balanced main course, select

eating just one or two.

dishes that are contrasting rather than

confused with the ma n course, so they

comp ernentary. However, avoid

Desserts are most un ikely to be

can be arranged towards the back of

the buffet table to be moved forward

when the main dishes have been
c eared away.

Cheese can be seen as an alternatve

to main dishes, so if you want it strictly

as a separate course, set the cheese

board and accompaniments on a s de

table away from the main buffet.

Practical fork food

There s nothing worse than doing
battle w th food that ls difficult to eat
while balancing a glass and try ng to
make conversation.

. Serve rngredients in small pieces or

that can be broken easily with the side
of a fork.

Se

ect foods and dtshes that cling

together well and are easi y scooped

up on a fork.

. While moist dishes are successf

ul,

excess thin sauce can be dlfficult to eat

and wi I drip eas

ly.

Match dishes or ingredients with

complementary sauces or dressings

Party Themes 45

Stylish options
Add one or two stylish variations to

o'l supper. Try one o' tre 'o.lowing:

. Savoury moulds and creamy mousses,
sL( h ds snp'lti5l' or vegetab e [e"i']es.

frsh mousses or eggs n asplc.

Dressed salmon, coqui le St. lacques

or other seafood gratlns.

. lnternational spec alities such as a

saffron r sotto with shredded prosclutto
and basil, seafood paella or a sPicy
Moroccan-sty e tagine.

Desserts
These are often over ooked for informal

fork buffets: th s

s unfortunate

because there are plenty of options.

lndividual pots or dishes are easy to eat

but they do take up space. Large ltems
that can be cut easily and b g bowls
that can be spooned out are practical.

.
.

Fru

t salads, mousses and fools.

th soft cheese, nut,

Frlo pastries w

fruit or chocolate fillings.

Superlative trifle, l ght-as-a r

meringues, lusclous chocolate desserts.

Above Stuffed vine leaves can be

salad w th a fine yet light, slight y

home-made or bought fram the deli.

creamy dressing.

as cheesecake, individual cakes,

Creamy potato sa ad, ftne-cut

Minlature portions of desserts, such

rather than serving a main dish and

coleslaw, tomato and mozzarel a salad

bltes ze shortcake or tiny fruit tarts.

accompaniments in dlfferent sauces

made with halved cherry tomatoes.

Chocolate truffles or mini-meringues.

that clash or are too runny.

Favourite foods
The following dishes are always

popu ar and are easy to serve:

Baked pasta, such as lasagne and

cannelloni. Try fillings with seafood,

poultry, vegetable or ricotta cheese

to rneat.
full of bitesize chunks in I ghtly

as alternatives

Dishes

thickened sauces lamb or chicken

curries, boeuf

a bourguignonne,

beef casseroles, coq au v n made w th

boneless chunks of chicken, ratatouille.

Comforting minced (ground) meat

shes

chil i con carne, moussaka and

bitesize meatbal s in tomato sauce.

Moreish r ce dishes, such as creamy

risotto, sl ghtly splcy kedgeree and r ce

Below Savaury rice dishes are easily

Below Fresh feta cheese, good quality

eaten with just a fork.

olives and bread are excellent party fare.

46 Pa'ty Themes

Dinner from the Buffet

Balance dinner-party formality wtth
self-service simplicity by bffering a
trad;tronal menu buHet style. T1i) i5 ar
excellent way of sharing a special meal

with a larger number of guests than

you would normally want to invite to
dinner. The ambience can be stylish,

with attractively garnished food,

elegant table settings and all the
trimmings that make memorable
celebrations, but without the need for

attention from host or hostess

during the meal. A buffet is a good
cJose

way to entertain whether in a htred

room or in a marquee erected at home.

Table tips

.::

Lay out a buffet table

to one side of

the dining room or in a separate area

this may be another adjacent room,

hallway or dining area within the

kitchen. Prepare a separate side tab e

for dessert. if necessary. and have
the cheese course set out ready for

Simple dishes

Above Choose

self-service or to be taken to the table

guarantee success

that are suitable for self-service.

when appropriate. Allow room for

The food does not have to be fork

guests to walk past the buffet without

friendly

disrupting olhers seated at the table.

to

Plan

the " llow" of

gue>rs,

arrargirg

food to encourage logical movement in

one direction. Prepare a discreet table,

eat

everyone will be sittjng down

but it should be approachable

pastries, fish steaks or rolled fillets,

or chicken breast portions are typical.

A main course made up of individual

portions looks neat and attractive, and
Below Make sure there are plenty

napkins on or near the buffet table.

Set the dining table or severa

a conservatory,

having to cut or carve. Individua

remembering to include a suitable

drfferent dining tables

guests will not be intimidated by

for self-service.

trolley or area on which to depos t used

plates from the first and main courses,
container to take cutlery.

a selection of dishes

Casseroles made up of evenly cut

ingredients are a good choice.

af

Select dishes that can be kept hot

without spoiling. Sauced

portions or wrapped ingredients that

successf ully

will not dry out easily are the best

choices. Pan-fried or freshly grilled

hallway or patio can be used instead

items that have to be served freshly

of. or as well as, the usual dining area.

When preparing several tables, take

cooked are best avoided.

to arrange them so that they are

linked without any one being lsolated.

accompaniments. select a gratin,

care

Seiect a cold first course that can be

lnstead of plain cooked vegetable

pur6e, casserole or baked dish that will

stay hot wrthout spoiling.

plated and placed on the tables before

guests sit down. Have table heaters,

s,de sa ad ran be placed on the d,ning

if necessary, for hot main-course

table after the first course.

Bowls of refreshing complementary

drshes. so that they can be arranged

on the buffet before guests sit down

to the appetizer.

{or main dishes can be placed on the

Cold salsas, sauces or condiments

dining table.

Party Themes 47

Platters of individual desserts look

elegant and are easy to

serve try

of

making lndividual versions

arge

'ecrpes, such as I llle fruil larls, 'nt1i

cream cakes, meringue pa rs, litt e
choux pastries and individual mousses

or moulded sweets.

Menu reminders
Remember the usual rules for creating

Above Whole meat roasts can be

Above Home-made truffles make

good menus: go for complementary

carved and served at the buffet.

wonderful finishing touch to any party.

appealing colours. ln addition, when

r nd and herbs after cooking; vegetable

juice, chi led pears poached in c der

serving the food buffet-sty e consider

gratins; or casseroles of Medrterranean

with melon and chopped preserved

the fo lowing ideas:

vegetables, such as ratatouille.

stem ginger; or pineapple marinated

with cardamom and sprinkled wrth

lavours, contrasting textures and

Easy appetizersr arrange stylish

So to dessert: for an elegant

portions of salads that will not wilt

statement, make a simple salad of two

coconut. Classrc individual dishes, such

on ndrvrdLa plates

or three f'rits with an rnrr gurng hir-

as crdme caramel or crdme br0l6e and

at the

table

Iry

- try mango

meringue nests, are al good for a buffet

marinated roasted vegetables and mini

of add tronal f avour

or cubed cheese; cured meats w th

raspberry dressed with orange juice

ol ves, Parmesan {lakes and crusty

and a I ttle honey; strawberry and

Below Contrastingl colours and

bread; little cheese or vegetable

papava with a hint of lime rind and

textures pravide an appetizing display.

mousses

with crisp savoury

b scults

(crackers); home-made fish or meat

pat6 with tiny dinner rolls; smoked
salmon marinated with chopped fresh
dill and mustard in ol ve oil; or p ck ed
herring w th shredded cooked beetrool
(beet) and horseradish.

Simple-to-serve main dishes: cubed

bonele>> ch cl en

o' turl

ey b'ea>t;

venison, beef, lamb or pork a L make

de c ous casserole: enriched w th wr.e

and spirits, or cook fillets of chicken,
turkey, pheasant or duck in wine

to a very thin glaze for

coatinq. Cook boneless portions
sauces reduced

of fish, poultry or meat in filo or puff

pastry, adding herb butter before

wrapping. Game, poultry or vegetarian

p es are suitable for formal and

informa buffet meals, and whole

cooked salmon is always popular.

No-fuss accompaniments: simple

eafy sa ads wlth dressings served on

the side, creamy mashed potatoes

flavoured with herbs, garlic, spring
on ons (scalIons) and olives; roasted
mixed vegetables dressed with citrus

and

48 Party Themes

Dinner Party Planner

Many dinner parties may be sheer fun,

others sedate and some invo ve a sense

of duty but all shouid be sociable and
stylish. Achieving this last ultimate goal
does

near plrring rr

a sone se.'ous

ng but do
not be daunted, entertaining rs the

forethought and plann

most rewarding part o{ greeting and

meeting. Ult mately, dinner parties

should be enjoyable.

Style guide
H

tting the hlgh point means making a

few wel -calculated plans:

Scour the guest iist for flaws to be

sure of surrounding the table with

peop e who

wil

Above Home-made rolls add a special

Above Cappuccino soup of Puy lentils,

touch ta a dinner party.

lobster and tanagon.

amuse each other

(even if they don't entirely agree).

Plan the menu, table d6cor, room

Be sure to ailow time for spring

. Adopt

a definite approach to

trimmings and I ghting, background

eaning

ambience: relaxed businesslike, soc ety

music, pre- and post-drnner nibbles

so for you

smart, well-acquainted casual, lively

and peiits fours to

and up-beat, socially sexy, fr endly

required ambtence.

calm, or intimate.

Check

out

fit

with the

inen, crockery, cutlery

and serving dishes in advance.

Below Herb-crusted racl ot lamb

great dinner party dish.

is a

Make sure cloakroom and other areas

open to gJesTs [il in w th tl e a.nbierce.

or organize cleaners to do

a few days beforehand

and last-minute tidying up.

Menu irnpressions
Effortless cater ng is always the most
impressive. As a guest, there is noth ng
worse than acting as spectator to the

hosts or hostess's nsecurities and

k tchen rnadequacies. Keep rt simple

and do not attempt anything out of

your league.

Check guests' diets beforehand if you

do not know them

well

just call and

ask if there is anyth ng they do not eat.

Plan a pract cal menu, wrth the

major ty of dishes ready in advance and

requ ring litt e last-minute attention.

Buy the best rnqredients you can

afford and use simple methods.

Use fami iar recipes or try

out new

ones beforehand.

Planning and timing

From the menu, make a shopping I st
and then a I st of "th nqs to

do"

in the

order in whlch they have to be done.

Make sure you double check that you
have included everyth ng:

Pre-dinner drinks and nibbles.

. Appetizer and bread.

Party Themes 49

. Fish or soup course.

. Sorbet (sherbet) to cleanse
. Main course.
.

the palate.

Vegetables and side salads.

. Dessert and biscuits (cookies).

. Cheese board and crackers.
.

Coffee and chocolates or petits fours.

. Wine for

each course, water and

after-dinner drinks.
You may not want to include

everything from this definitive list, but

make a note of what has to be done
and by when. If there

is

too much to

do on the day or at the last minute,

change some of the dishes to cookahead items or reduce the number of
cor,.ses. Pre-plan shopp;ng, (ooIing,
serving and ciearing up as you go
along. Remember to allow time for
relaxation and getting yourself in the

tend to go down (except for individual

mood well before guests arrive.

Quantity guide

items). You may well be preparing a

Above Medallions of venison with

herbed horserad ish d u m p I i ngs.

multi-course menu with small portions

for each course or you may know that

Accompaniments, per portion:

guests have modest appetites.

The following is a rough guide when

serving 4-8 people. The quantities vary

When rnviting people you do not

know well, the solution is to opt for

peas, broccoli and carrots, or salao.

according to the number of courses

pre-portioned foods that you can

count out per person and to prepare

. 3-5
. 2-3

and type of dishes, but the amounts

give some idea of the portions that

759l3oz vegetables such as beans,

1 baked potato.

boiled new potatoes.

roast potatoes.

generous amounts of veqetables and

salads rather than nsk running out.

about ten, the amounts per person

. l5-1159/3-4oz uncooked pasta.

. 2 3 thick slices of crusty white or

Appetizers, per portion:

wholemeal (whole-wheat) bread.

Below Prosciutto with potato r6moulade

.
.

uses fresh seasona I ingredients.

prepared fish.

"look" generous without being

daunting. As numbers increase over

250m1/8fl

o/1

cup soup.

759l3oz shellfish or 1159/4oz

.259/lozsalad

leaves (such as

Main course:
1759/6oz prepared fish,

or

flsh steak

small whole fish per portion.

. 175-225916-gaz portion of poultry

or meat or 1 modest pou try or game
fillet per portron.

Below Frozen Grand Marnier souffl6s

are wonderfully easy for a special dinner.

watercress or lettuce).

509/2oz uncooked rice.

2259/8oz poultry, game or meat for

casseroles per portion.

. 1 roast duck serves two to three.

. 1 roast pheasant serves two.
. 1 small game btrd per portion.

50 Party Themes

Fondue Flair
Although the fondue drifts in and out

of fashion. it is always enjoyable and

definltely a hassle-free option for lighthearted social gatherings. Serving

fondue involves the minimum of

time-consuming cooking, provides
entertaining dining and allows guests

to pariicipate in the cooking process

and select and sample as much or as

little as they wish.

Fondue style
The following styles of fondue are open

to interpretation and variation to create

a variety of different menus:

C a5siL Swiss-5tyle creese [ondue is

fabulously creamy with crusty bread

Buy good qua ity crusty baguette early

and crisp vegetables or fruit.

Above

from the cubes of bread that are

on the day or a day ahead, so that it

cubes of lean tender steak cooked in

traditionally dipped into a Swiss

slightly stale, and cut it into bitesize

a pot of hot oil, and then eaten with

cheese fondue.

chunks for dipping. Chunks of ceLery,

fennel and apple also go well with

cheese fondue. Firm. ripe cherry

Fondue Bourguignonne consists of

Garlrc cro0tes make a chanqe

accompanying sauces. Poultry and

other meats are also cooked this way.

ondue Chinois is an interprelation

is

of the Mongolian firepot method of

tomatoes and large juicy seed

cooking a mixture of raw ingredients in

grapes are easy to dip and delicious

Fondue etiquette

simmering broth. Seafood. marinated

with a robust fondue.

Long-handled forks with different

chicken, little Chinese style dumplings

coloured ends (for identification)

(dim sum) and vegetables are lowered

Below ( routons make bite>i/e dppers.

are used to dip ingredients into the

into the broth, and then scooped out in

but

fondue pot. Forgetting the colour

miniature baskets. The wonderful broth

the final treat of the meal, usually

of your fork is greatly f rowned

is

upon, as is leaving lngredienis to

with added vegetables, noodles or

cook in the pot for too long. When

other ingredients simmered briefly

someone drops a piece of food off

before it is serued.

the fork nto the pot, they are

traditionally expecied to kiss the

serued

other diners of the opposite sex.

biscuits trookies) or rak e for dipping.

Dessert fondues are sweet dips

with

pieces of

fruit, finger

Chocolate fondues can be dark (bittersweet) or Iuscious with white chocolate

and cream. Warm, thick fruit fondues
laced with liqueur are perfect with
mini-sponge cakes or cubes of brioche.

Dip and dine

Cheese fondue is simple

to make and

effortless to eat. Depending on the

ingredients and accompaniments, it
fits well into the simplest or most
sophisticated dinner pa.lv sell ing.

ess

slices of fresh bread are good too.

Party Themes 51

..+,.

are 5009/11/alb cheese to 250m1/

8fl

o/1

constantly. Finally, add 45mli3 tbsp

cup wine. The f nished fondue

should have a creamy cons stency.

For a fabu ous fondue, gently heat

haived qarlrc c ove, 1 thin slice of

<i'>ch

ard brirg ro rhe boil, sl

rring,

until the fondue is smooth and slight y

thickened. Add salt and ground black

onion, 'l b ade o{ mace and 1 large

pepper, if required, plus a little freshly

grated nutmeq. Transfer the pan to a

bay eaf in

spirit burner at the table and requlate

150m1/1/+

pinVA cup dry or

medium-dry white wine until

the flame to keep the fondue hot but

JUSt

simmering. Cover and set aside for

not boiling.

several hours or overnight. Fineiy

Alternative cheeses

grale 2259/8oz each of Gruydre and

Above Always use long-handled forks
ta caak your foad.

Emmenthal cheese and

259/lozfresi

Parmesan. Place the cheeses in a large

bowl ano lnoroLgl y brt hgrrly

Any other accompaniments should

nix

r-

Dolcelatte makes a creamy blue cheese

fondue when used half and half with
Gruyere. For blue cheese fondue that

30mli2 tbsp pla n (a l-purpose) flour

with a little freshly ground black

d'Auvergne or Roquefort. Pep up

salad of leaves and herb sprigs clears

pepper unti the cheese is even y

blue cheese fondues with brandy

the palate per{ectly. Little new potatoes

coated. (Take care not to compact the

instead of Kirsch.

drizzled with a hint of good olrve or

grated cheese into c umps or it will not

melt so easr y.)

be simple

a crisp, refreshing side

wa nut o I and sprinkled with chrves

balance the rich cheese, as does a

Stra n the wine into a heavy fondue

bites back, use Gorgonzola, Bleu

Other suitable cheeses include

BeaLfort, .nozzarerla, Edam, Fortila
and Cheddar; try them for their subt e

simple salad of tomato strewn with

pan and heat until boiling. Reduce the

finely chopped red onion.

heat to low, so that the wine is kept

hot but off the boil, and immediately

differences of taste and texture.

For an

ecolom cal chorce, opr'or

Fondue sets

begin to st r in handfuls of f oured

mature (sharp) Cheddar and frurt cider.

Add a gene'ous spoon o{ wnoleg.ain

Sets are available that incorporate a

cheese. After adding a couple of

mustard and omit the Kirsch.

pot, stand, forks and a burner. Cheaper

sets w th just a rack and burner can

handfu s, let the cheese melt before

also be bought, as can indivrdual pots

adding more. Cont nue adding the

cheese, meiting t gently and stirring

Below

and pans, forks and skewers.

Cutlery
D nrer lorts ca1 oe used for dippirg
food into a fondue. However, when
cook ng food in the fondue, forks with

wooden handles are needed, as the

metal of a fork or skewer will get hot

nhen le't ir

The 'ondue. Smailw re

baskets can be used to fish out food

that has been deep-fried or cooked

in

stock. Chopsticks or wooden tongs are

the authentic equipment for cooking
sukiyaki and tempura. For dipping, food
can also be speared onto skewers.

Simple cheese fondue

For the simplest cheese fondue, the
basrc proportions to serve four as a

main course (with accompaniments)

+--

1!$;-r,1+i;=*rr;r:
.....ir:it

+:tj.i,;i

C/asslc Swrss cheese fondue

with baby vegetables.

! i=::irf,i:::=i.i==:

52 Party Themes

Fondue Bourguignonne

offered. Slight y sp cy {resh tomato

This dish demands the finest beef and

salsa or herb-flavoured green salsa

perfect cond ments. Complementary

contribute a lighter feel.

side salads and warm crusty bread are

Alow 115*2259/6-80z good qualrty

the traditiona accornpaniments. Br ng

fillet or rump (round) steak per portion.

the beef

to

ife w th an imaginative

Trim off

ai the {at and cut t into 2cml

m xed green sa ad, such as light y

% n cubes. Arrange the steak on

dressed fine green beans on a bed of

ind v dual p ates. lndiv dual bowls of

peppery rocket (arugula) and spr nkled

condirnents and sauces are a good idea

with shredded

or

basi , or try f neLy

smaLl

arqe bowls can be passed around

shredded fenne , celery and (bel )

peppers on a generous base of rocket,

the table. whatever the cho ce, the

accompaniments can be prepared and

Abov e Cru n chy vegeta b

watercress or salad leaves. Baked

chi led in advance.

complement a savoury fondue.

potatoes topped w th sour cream, or

les

perf ectly

Heat oil in the fondue pan on the

c'isp rew potaroes'oasted n the r

stove, and then p ace it on the sprrit

lemon rind. Place in a arge pan, cover

sklns also taste terrific with the beef.

burner at the table to keep it hot for

with co d water and bring to the bo

cooking the meat. Remind guests that

Skrm the stock, then reduce the heat

sauces can set the style for fondue

their forks are hot and the cooked

and cover the pan. Leave the stock to

Bourguignonne: they can be

meat shou d be scraped off for eating.

simmer very gent y for

The cho ce of condiments and

to prepare, such

mp e

and season light

as a sophisticated

% hours. Strain

y.

b6arna se sauce or mayonna se

Fondue chinois

f avoured with garlic, chopped herbs,

This is qu te different and light. The

ingredients have been cooked, taste

mustard or tomato. Chutneys, re shes,

quality of stock

the broth, which w ll be concentrated

dil

To serve the broth: when all the

vital, so make it wrth

4509/1lb lean pork, 1 chicken eg and

by th s stage. Di ute the broth to taste

f nely chopped onion are often served,

rhrgh quaner. 1 quanered arge onro1,

with boi ing water or adjust the

ard barbec:e sauce

4 spr ng onions (scall ons), 2 slices of

season ng and add some shredded

fresh root ginger, 2 gar ic cloves, a few

spr ng onions and greens. Simmer the

Below Spicy Moroccan meatballs with

spr gs of fresh coriander (c lantro) and

soup for a few minutes before lad ing

harissa dip.

1 ernon

it

gherkins, pickled

cucumbers and

someL'"les

grass stalk or a strip

of pared

nto bowls.

Safety notes

f oil

is

overheated it could burst

into flames. lf it catches light,

carefully pace a I d
p ate over the

ora

arge

top of the pan to

cut off the air supply. Never pour

water on to burning o L
Make sure that the food for
d pp ng is dry, as wet {ood wil
cause the oil to spit.

Protect your l-drds whe^ 'novrrg

a hot pan.

. Cher(

thaL Lhe

'ondre pot

is

secure on its stand on the table

and

that t cannot

over accidenta

be knocked

ly.

Never leave a I ghted burner or

candle unattended.

Party Themes 53

Above Biscotti; small fruits and cakes

are wonderful with sweet fondues.

Right Crab cakes cooked in oil with

t'

tt*'n

chunky, spicy cucumber relish.

lngredients to cook
Prepare a se ection of ingredients to

vegetab es such as mustard greens or

Chinese eaves (Chinese cabbage).

each diner. A mixture of soy sauce and

cook in o I or stock

- remember that
dumplings for simmering can be
bought from specialist stores. Try peeled

The ingredients can be marlnated with

dry sherry, with a drop of sesame oil, a

)auce, Chilese 've-sp ce powoel grnger,

raw tiger prawns (jumbo shrimp),

spring onions (scallrons) or garlic.

delicrous. Plain soy sauce, hoisin sauce

individual dishes of dippinq sauce for

aromatics or seasonings, such as soy

little finely shredded spring onion and

inely chopped garlic is powerf ul and

scallops, cubes o{ chicken fillet or pork,

or plum sauce also make good dips.

Dipping sauces and

pork meatballs f lavoured with sesame,

ginger and garlic, dim sum, tofu and

accompaniments

Below Crdme 4ng

Whether pla n or marinated, the

cooked ingredients are dipped in a Jitt e

laise with raspberry

merinque and summer fruits.

Shredded vegetables, such as

cucumbel so.rng olro''ts and Cnrrese

sauce before they are eaten. Provide

']

leaves, are ref reshrng accompaniments,

and plain boiled or steamed rice will

complete the meal.

Srrveet

fondues

Some fruits, such as grapes and

apples, are suitable for dipp ng into

savoury as well as sweet fondues. Take
advantage of fruits tn season for sweet

{ondues: strawberries, cherries, plums,

peaches, apricots and nectarines are all
suitable, as well as exotic fruits, such as

figs, pineapple, papaya, mangoes, star

fruit and lychees. Fruits avallable

all

year, such as bananas and the citrus

fruits, also dip well. Underipe f rutt can

be lightly poached in sugar syrup, fruit
juice or a fruity wine.

Cakes, biscuits and cookres: slices of

dense-textured cake and sweet b scults

or cookies make excellent dippers for

sweet fondues. Try Madeira cake,
meringues, biscotti or Danish pastrres.

54 Party Themes

Brunches and Lunches

Part es between mid-morning and

guests congregate to he p cook and

mid-afternoon range from laid-back

serve and then eat in an lnformal

indu gence time to really lively and

atmosphere. Pancakes or waffles are

invigorating gatherings, and {rom

rdeal for eating over a long, relaxed

sophisticated low-key relaxation

shared cooking session. Egg dishes,

to f un with friends.

such as fluffy omelettes or scrambled

eggs, are a so good opt ons for sociable

Dining and sharing

Brunch or Lunch ls often closely linked

cook together brunches.

Self-assembly open sandw ches are

unches just

lay out

to shared activitles, such as family

ideai for kitchen

exLLr> ons, sport o' shopping; they

ai the

may be part of a weekend house

for guests to help themselves. For

party; or a follow-on with overnight

relaxed success, have a I breads,

dinner or party guests. Food should be

rrgreoienL> d1d dc( omPdniments

nconspicuously successful rather than

prepared and la d out in platters,

Above

dominating on these occasions, which

bowls and baskets.

winter lunches and brunches.

calls for we l-planned and completely

prepared ingredients and breads

Frsh

chowders are excellent for

Creative dell shopping makes a

practical menus. Prepare ahead or

superbly s mple meal. For menu sense

Below American panra(e( wiLh (ttsp

serve the easiest cook-and-share

bacon make a tasty brunch dish.

dishes, creative deLi shopping is the

and sty ish presentatlon, focus on one

or la'ge'qa.her rg>,
rype ol looo

clever choice.

keep different types of lngred ents

Cook-ahead options include large

o'

r'ovdual qurcnes. such

as rlassic

qu che Lorraine; set omelettes, such

as ltallan-style

frittata or Spanish tortilla

ot

separate. Display a selection of

different salaml and cured raw meats,

such as prosciutto and bresaola, on
a large platter. Arrange cooked or

that can be served hot or cold; and

smoked poultry and rneat on another

chunky soups. Sweet breads, mutfins

tray, and shel frsh and smoked fish

and fruit compotes or salads are all

together. Present cheeses on a board.

good cook-ahead items. Refresh baked

Garnish each platter ightly with herbs

goods brlefly in the oven before

and wedges of c trus fruit. Prov de olive

serving. Cook-and-share dishes are

oil for drizzl ng.

idea for kitchen gatherings, when

lnclude dried and fresh fruit, pickles

and breads to complement the savoury

Below Keep family and informal

platters. Croissants, bagels and m xed

entertaining relaxed by using simple

breads can be served with savoury as

Below

napery, crockery and cutlery.

well as sweet foods; brioches, sweet

brioches are the ultimate brunch treat

breads and fru

buns go with fruit

conserves, marmalade, honey or maple

syrup. Sour cream or cream cheese go

well with savoury or sweet lngredlents,

inc ud ng smoked sa mon or croissants

with fnrt

conserve.

Sumrrlertime chill-out
Light foods are ideal for relaxed
brunches or lunches n the sun. Offer

wa'r

cru5Ly o eao, .igh' tYe bread,

mini-rolls, crolssants or th

y sl ced

bread and butter as accompan ments.

Chive scrambled eggs in

Party Themes 55

Opt for an indulgent cooked

Then cleanse the palate with a melon

breakfast, with gloriously aromatic

grilled bacon, sausages, l,idneys,

tomatoes and crisp fried bread. Fried
potatoes or potato pancakes and
poached or fried eggs are essential.

roast and boiled potatoes, roast

Poached kippers or smoked haddock

Rib

of beef with Yorkshire pudding,

are delicious with poached eggs, and

parsnips, buttered carrots, crisp, Ightly

buttered, lightly cooked spinach.

cooked cabbage, rich port-reduced

cooking jus, horseradish sauce and

to

dress plain cooked

eggs

baked,

poached or boiled. Creamy scrambled

egqs are special when serued with
smoked salmon.

. Renember to round off wrnter

brea(lasts wilh warm lresh American

lnclude one, two or more courses, or

just set out an array of foods in a cool

course, Vou could try rhe 'o'lowinq

traditional combinations:

. Serve pats of butter creamed with

chopped parsley and grated lemon rind

Above lced melon soup with mint

sarbet is a refreshing summer dish.

or citrus fruit cocktail or a small portlon

of sorbet (sherbet). For the main

wholegrain mustard.

. Leg of lamb wlth new potatoes,

baby carrot> in Tar,agor outter, r;re
green beans, red-wine cooking jus,
mint sauce and redcurrant jelly.

Shoulder of pork with crisp crackling,

roast potatoes, sage and onion

muffins or toasted English muffins with

stuffing, stir-fried red cabbage with

butter and marmalade.

raisins, creamy mashed swede

(rutabaga), apple sauce and gravy.

Chllled fruit soups, lively citrus

sorbets (sherbets) or fresh fruit salads

House-guest breakf asts

and brunches
A take-it-or leave-it kitchen buffet of

. Chicken wjth parsley and thyme

stuffing, salad or new potatoes roasted
in their skins, roasted carrot wedges,

are sty|sh and refreshing. Alternatively,

fresh fruits. yogurt, cereals and warm

crunchy broccoli, lightly cooked

serve prepared exotic fruit, melons and

breakfast breads provides an informal

spinach and bread sauce.

berries on a bed of ice.

kitchen for everyone to wander and

sample as they please, such as:

and successful start to the day. This can

Muesli (granola) ingredients are

be extended to include sophisticated

fruit

such as fruit p es or crumbles and

cold platters or cooked dishes.

. Wake-up trays of tea or coffee and
biscuits or cookies in the bedroom

a poached fruit compote. or lighter

satisfying with

oat. barley and

rye flakes, nuts, seeds and dried fruit

can be mixed or served in separate

bowls. Offer honey, maple syrup,

yogurt and milk as accompaniments.

. Oile g'il ed

provide welcome ref resh ment.

broiledT seatood

oysters

dressed with butter and

served with lemon.

Summer dishes, such as dressed

. Set the breakfast table or prepare

everything Iast thing the night before,
after guests have retired, if possible, so
that you can relax in the morning.

are good cook-ahead main dishes.

Asparagus or globe artichokes are a

Lingering over
roast lunch

treat with melted butter and lemon.

The great British tradition of Sunday

Winter indulgence

stjll comforting in cool weather. Start

Colo weatl.er s t1e I me 1or lirger ng

by seruing a tray of little canapes or

'oasI lun.h w;th all the lrimming,

over several courses.

Serve warm compotes of dried fru

nibbles with preJunch drinks

jt

oorr.dge slowly, rher serue

with brown sugar and extra cream.

r5

offer

small quantjties of tiny smoked salmon

lightly spiced with cinnamon and cloves.

. S mne.

alternatives, including crdme caramel,

fruit salad or a light mousse, chilled

Prepare cook-ahead dishes to avoid

sa mon, chicken saiads or baked ham,

custard, or baked rice pudding with

souffl6 or creamy cheesecake.

early morning work before guesls rrse.

lobster, large prawns (shrimp), scallops

or

Desserts can be traditional favourites,

ir

sandwiches, salted nuts and pretzels.

Serve a small portion of smooth,

light soup as a first course.

Below Succulent roast rib of beef

coaked to perfection, served with
horseradish, is a Sunday lunch treat.

56 Party Themes

Children's Parties

Setting the scene for children s parties

Fun thefiies

is enormous fun. Selecting a favour te

The fo lowing are a few ideas

character and uslng bought stationery

and decorations rs comparatively quick

the basis for designrng - or buylng

lnvitatrons, goodie bags, decorations

and games. They can be used as a

or {ierce, hire a musician for musical

but it can be expensive.

cking an

Above
to

use as

children's party is an ideal

opportunity to create a bright table.

Dragons and monsters

- fr endly

lndivrdual theme is more f lexible and

theme for fancy dress or making

participation and entertainment on

it can be based on anything from a

masks, as wel! as on stationery and

the theme or set up a monster

popuiar f gure to a favourite sublect.

oecorations. D'aw simp'e naqes r'

bold black pen (or use a computer)

karaoke session.

Below Young guests will feel spectal

and copy or print to make cut-out

with individual place name cards.

decorations to hang on the wall or

Below suE/ar mlce in bright colours will

go down a treat with youngsters.

strck on the corners of the table. Paint

splashes of colour on the coples and
add giitter. The birthday cake and
novelty foods, such as cut-out cook es
and sandwiches, should also match.

Clowns

you could also hlre a

juggler to teach the young clowns.

. Pirates - a good theme for a treasure
hunt; make sure everyone has a oot
bag to take home.

. Witches and wlzards

enlist a

conjuror to add a litt e magic.

Party Themes 57

Above Decorate home-made letter

cookies with pretty ribbon.

. Wild animals - a great theme for

hiring a face-paintinq entertainers.

Table rnagic

Above Bright plastic cups and plates

Use disposable or wipe-clean table

are pracli(al for children's parties.

. Balloons - use the balloon theme

for decoratjon and fancy dress, and

covers and disposable or shatterproof

plates and tumblers with colourful

Add spoonfuls of prepared fruit and

hire a balloon modeller to keep the

youngsters entertained.

drinking st.aw). Ma(e d ce.ttrepiece

of sweets (candies) or floating balloons.

flavour sauce just before serving. Top

Puppet party have a hand puppetmaking party and hire a puppet show.

drizzle with chocolate or strawberry

Decorate plain paper tablecloths with

with

colourful cut-outs on the party ttreme.

sticking them frrmly in place. Keep

little iced cookie orlellied sweet.

teenagers, put together fun make-up

decorations towards the middle of the

use a melon scoop

kits and demonstrate a few beauty tips

or persuade a gifted friend to help.

table so that they do not get in the way

and cause more spills than necessary.

cream, placing them on a tray to go

Girls' makeover

- for little

girls or

For a simpler party, these themes

Secure the table cover in place

would work equally well combined

with traditional party games, such as

sticky tape or ties so that it cannot be

pulled to one side.

musical statues, musical bumps, pass

the parcel, pin the tail on the donkey,

sardines and hunt the thimble.

with

a whirl of whipped cream and a

For ice cream chocolates on sticks,

to make balls of

ice

back in the freezer Stick a cocktail stick

(toothpick) in each one and freeze until
firm. Melt some chocolate, leave it to
cool, then dip in the ice cream balls.

It is better to have lots of smail

Roll thm in sugar strands or chopped

plates of food withrn easy reach than

nuts and return to the freezer Stick the

a few large platters. Follow with little

chocolates in a halved orange to serve.

dishes of rce cream. Try a neat pyramid

Below Make simple place cards [rom

of fun littie cakes instead of a big cake.

colou red card cut-outs.

Below lndividual cup cakes can replace

a large bifthday or celebration cake.

Smal! srrueets
Children love desserts, so opt for small
portions of simple sweet dishes. Buy
colourful dessert containers.
. Fruit set in jelly is still a winner,
especially with ice cream. Canned fruit
is easy and halved {resh strawberrres or

whole raspberries work well.

.Starl

ice cream sundaes in advance.

Pile scoops of chocolate. strawberry

and vanilla ice cream in dishes and

keep them in the freezer

58 Party

Themes

Barbecue Entertaining

Above serve small snacks that guests

can nbble '.^/hile Lhe food ts cooktng.
Below C h a rg ri I led pi n ea P P le with
pineapple and chilli granita.
Ach eving a relaxed atmosphere is the
most important key to success for

Above Long, hot days herald the start

of the barbecue season.

outdoor entertainrng. The ultimate

compl ment quests can pay is being

so at ease that they spontaneous y

selected ngred ents with planned

become involved in cooking and

accompaniments or a w der cho ce of

The marn course can be grilled

servlng at a barbecue. This a/ fresco

"main" items and a ranqe of side

impression of super-easy, impromptu

dishes. The atter can turn the whole

entertaining is, in fact, usually the

barbecue into a relaxed and lengthy

result of carefu plannrng.

mult -course tastlng session.

. lt s a good ldea to inc ude fruit that

Barbecue food basics

The who e barbecue ambience

can be gri led on the remains of the

barbecue for dessert

bananas are

geared towards savouring the cooking

terrific gril ed rn their skins and served

process as we I as the eating, so the

with maple syrup and lce cream or

menu should provide a relaxed first

cream; ha ved and stoned (p tted)

course that allows everyone to n bbLe

whiLe the ma n-course

to perfection.

food

tems s zzle

For some occasions the

idea of a ma n course of

grl ed food

peaches spr nkled wlth brown sugar

and wrapped in

foi

can be cooked on

the rack above dying embers; sl ced

fresh pineapp e can be qrilled on the

p us side dishes can be abandoned to a

barbecue or cooked in foil wrth rum

glorified sampl ng

and brown sugar; or marshmallows

tl^e najor

Ly

sess

on. Flowever, for

oloccas ors |1e lol owing

can be toasted on long forks.

is a safe approach.

An appetizer of d ps, lta ian-styLe

antipasti or Greek-sty e meze works

wel . Th s may be finger food to n bb e
whi e standing around w th drinks or
.rays of sa,ad>

o ra'naled

sovoLr es

to eat with bread at the table.

Moreish rnorsels
Serve I ttle dishes of the follow ng
to keep everyone happy whi e the

oartlecr.e nedts and cooks the

course. Offer crusty bread and
breadsticks w th the savour es.

rair

Below Sweet rom ana peppers stuffed

with mozlarella rS"g5p 6pl olives.

Party Themes 59

Cover and cook, stining often, until the

mushrooms have given up their liquid
and are greatly reduced in size.
Uncover and continue cooking until

the liquor has evaporated, stirring

occasionally. The mushrooms should be
virtually dry and just beginning to sizzle
in the remains of the olive oil. Transfer

to

a serving dish and drizzle

wjth more

olive oil. Leave to cool, then sprinkle

with chopped parsley, a little chopped

garlic and grated lemon rind. Serve

with lemon wedges.

Above Grilled bananas and ice cream
are a classic barbecue dessert

Bastes and glazes

should be brushed with oil. butter or

Marinating is not essential but food

Mix thinly sliced garlic and chopped

black olives with chopped fresh

another basting mixture to prevent it

oregano and olive oil as a marinade for

from drying out during grilling. The

cubes of feta or mozzarella cheese.

following can be brushed on foods

Above

during and after cooking.

to accompany the cooked food.

Halve baby plum tomatoes and toss

Serye a selection of side dishes

ltt e sugar, chopped red onion

and plenty of chopped fresh mint.

citrus rind or chillies.

with a crushed garlic clove and finely

Drizzle with walnut oil.

chopped spring onion (scallion).

to

witl^ a

Buy plain canneo rice-stulted vine

(grape) leaves and cut each one in half.

Olive oil flavoured with herbs, garlic,

Dijon or wholegrain mustard diluted
a thin paste

with sunflower or olive

oil and sweetened with a little sugar.

of sugar and a crushed garlic clove

stirred into olive oil.

Tomato pur6e (paste). a good pinch

Heat a crushed garlic clove with some

dry white wine, plenty of olive oil,

and wholegrain mustard mixed and

2-4

thinned with a little sunflower oil.

mixed with natural yogurt with a pinch

bay leaves, a handful of pine nuts

Equal quantities of tomato ketchup

and a few {resh sage leaves. Bring to

the boil, then remove from the heat

and leave to cool before pouring over

sweetened with clear honey and lemon

Sunflower oil flavoured and

. A little tahini

and chill for several hours or overnight.

stirred into natural (plain) yogurt

and grated emon

rnd

be+ore serving.

Roast a mixture of pickling (pearl)

onions, baby carrots, turnips, radishes

and chunks of red (bell) pepper in olive
oil in the oven until tender. Transfer to a
serving dish, sprinkle with a dressing
made from lemon juice, sugar,
seasoning, a little mustard, capers and
olive oil. Leave to cool and serve
sprinkled with shredded fresh basil.

Heat a few bay leaves and a handful

of fenne seeds in olive oil in a large

pan. Add button (white) or closed-cap
mushrooms and season lightly.

of

1 lime

of dried red chillies, chopped fresh root

ginger and chopped spring onion.

or orange juice for a sharp contrast.

the halved stuffed vine leaves. Cover

Sprinkle wiih chopped fresh parsley

The grated rind and juice

(sesame seed paste)

Below longs are invaluable for turning

and movinq food over the hot coals.

60 Party I hemes

Marinating food
The point of marinating is to add

flavour and moisten the food before

grill ng. Marinating also helPs to
tenderize meat. As a guide, a good
marinade includes ingredients to keep
the food moist during cooking

typically oil mixed with other liquid

arornatics and seasoning. Salt

encourages moisture to seep from the

food during mar!nating, so it is best to

salt the food after marinating and lust
before grilling or part way throuqh the
cooking time.

Always cool a hot marinade before

pouring it over the food.

Keep food covered and coo during

in the refr gerator if it

Grilling times

marinating

Cooking times are influenced bY

many factors, including the tYPe

left for any more than an hour.

. Drain the food we rbe{ore cool'rng
and heat the marinade to boillng point

of barbecue, heat of the

coals,

is

for basting {ood

closeness of the cooking rack to

in a sma I pan. Use this

the coals and thickness o{ {ood. All

poultry, pork, sausages and burgers
should be thoroughlY cooked

during cooking, then bring any eftover

marinade to the boil and use it to glaze
the food before serving. (Do not serve

through. The following is a guide:

any remaining marinade

Total cooking time (turn items

meat or poultry without first boi ing it

as it wlll contaln bacteria from the

halfway through):

uncooked ngredients.)

Fish

steaks:6

rom f sh,

10 minutes

Above

Fish

brochettes with lime,

lemon, garlic and oltve oil martnade.

leaves and 60ml/4 tbsp olive oil and

cook gently for 5 minutes, stirring

occasionally. Add the grated rind and
juice

of 1 orange, 5ml/1 tsp suqar,

freshly ground black PePPer and

3OOmllh pinVl 7a cups robust red wine
Bring to the boil and cook for about a
minute, then remove from the heat

and leave to cool before pouring over

the ingredients to be marinated.
Mustard and rosemarY marinade:

Small whole fish (sardines or

Sirnple marinades

a versatile marinade {or oilY fish,

small mackerel): 5-7 minutes

Large prawns (shrimP) in shells:

Lemon, thyme and caPer marinade:

for fish, shellfish, PoultrY, gammon

especrally mackerel, and for poultry,

6 8 minutes

(cured ham) or game. Gently heat

Below Brush fish or meat frequently

Chicken quarters: 30-35 minutes

several spriqs of thyme in a little olive

with a marinade during cooking ta

Chicken drumsticks: 25-30 minutes

oil until they are just beglnnlng to

sizzle, then remove from the heat and
add the grated rind and juice of

keep

Boneless chicken or turkey breast

portion: 10 15 minutes
Beef steaks (about 2.5cm/1 in

1 lemon. Wh sk in freshly ground black

thick): 5-'12 minutes (dePending

pepper and some more oil, so that

on required extent of cooking)

there is about twice the quantity o{ oil

to lemon luice. Add 15ml/1 tbsp

Burgers: 6-8 minutes

Lamb chops: l0-15 n'nule)
Pork chops:

'1

5-18 minutes

Sausages:8 10 minutes
Halved and seeded (bell)
peppers: 5-8 minutes

chopped capers and whisk well.

Orange, garlic and red wine

marinade: thls

is good for all meats,

game and red or green (bell) peppers.

Peel a whole head of garlic and place

the cloves in a small Pan. Add 2 bay

it moist.

Party Themes 61

Vegetarian barbecues
organize a separate cooking area for

Food safety
. Keep food chilled until

vegetarian foods.

before cooking.

When cooking a mixed barbecue,

. When

Vegetables for marinating and grilling

inc ude halved and seeded peppers;

Above Home-made beef or lamb

burgers are popular dishes.

just

seruing food outslde or

keeping it ready for cooking, shade

slices or wedges of aubergine

the table from the sun and cover

(eggplant); whole mushrooms, ha ved

food to keep insects off.

smal beetroot (beet); par-boiled

carrots; slices of butternut squash;

removing cooked fish, meat or

halved courgettes (zucchini); blanched

asparagus; and blanched fennel.

poultry from the grill so as not to

ronlaminate then wirh jurces t om

raw or part-cooked items.

For easy vegetab e burgers, mix

Keep separate utensils for

meat, peppers, onions or mushrooms.

potatoes, frnely shredded wh te

Crill por,lt'y and rreal. and tl-ei

producls, hrgh above the coa s.

Whisk 30ml/2 tbsp wholegrain mustard

cabbage, chopped spring onions

or over medium heat, so that they

w th 60ml/4 tbsp o ive oil, 5ml/1 tsp

(scallions), finely chopped celery and

cook through before becomtng

sugar and black pepper to taste. Gently

chopped red pepper. Season, flavour

too brown outside.

heat 250m /8{l ozl1 cup dry white

wine or dry (hard) cider with 3 4 fresh

with crush-"d gar

cooked and mashed carrots and

ic and shredded basil,

rosemary sprigs until boiling. Whisk

then add enough fresh wholemea

(whole-wheat) breadcrumbs to b nd

into the mustard mlxture and leave to

the mixture f irmly. Shape into burgers

herbs in oil, then wrap in vine leaves

cool before us ng.

and brush with oil before gril ing.

and brush with oil for grilling.

Gril

ha ved peppers, cut sldes down,

Marinate firm tofu with garl c and

Marinate slices of {irm halloumi

Shortcuts for success

remove them and fi I with chopped

cheese in olive oil with garlic and herbs,

fresh tomato, gar|c and f nely

then grill until crisp and go den on both

chopped fresh oregano, then grill, sktn

sides. Serve immediately.

Ch cken pieces, such as quarters and

drumsticks, require lengthy cooking.

I

or sa'ety drd speed when enterraining

sides down, until well browned and

a crowd, pre-cook the portions in a

tender. Serve .ooped wiLr t^ir sldvilgs

covered roasting pan in the oven until

of Parmesan

cheese.

Below Lobslc/\ are extellent barbecue

food. Serve with qood mayonnaise.

just cooked but not well browned. Pour

over a marinade or add seasoning.

Coo and chrll. Brown and thoroughly

reheat the chicken on the barbecue.

Potatoes take up lots of space, so

pre-bake them in the oven until tender,

then brush with oil and finish on the

barbecue for crisp, well-flavoured skins.

Boil small new potatoes in their skins

unti just tender, then toss with olive

oil, a p nch of sugar, seasoning and

Ittle mustard. Thread on metal skewers

and grill until crisp and well browned.

Grated potato pancakes are terrific

on the barbecue. Make them in

advance, cooking them until they are
set but only very lightly browned. Cool,
cover and chill. Grlll on the barbecue

until crisp and well browned.

t:'
:?>a

62 ?arty Themes

Packing up a Picnic
lndividuaL adult hampers can be
iust as exciting and inventive as
childrenb versions, especially when
styiishly packed ln extra-large linen
napkins and tied into neat bundles.
Try out a sample bundle, checking the

amount and type of food it will hold

and the number that can be stored in
an insulated bag. Bundle contents car
include portions of tasty cheese and
charcuterie; small seeded rol s or
baguettes, a small bowl of salad or

marinated baby vegetables, and a little

pot of condiment, sa sa or dip.
lndiv dual botr e, oI cnampagne or wine
can be rncluded for a special touch.

Plan a I the practical aspects

of

packing, transporting and consuming

Above A day beside the sea is an ideal

oppoftunity for

summer picnic.

a picnic on separate lists compiled from

menu requirements alonqside the

choice of food.
Picn c baskets are attractive and.

Hi-tech storage boxes (designed for

camping expeditions) can be plugged

into the electrical supply of a car to act

while they are not the most practical

as a mini-refrigerator or as a modest

choice for transporting food and

oven {or reheating food.

equipment on large or informal family

picnics, they are stylish for carrying

Relaxing in comfort

ch na, cutlery and glassware for grand

Folding chairs and tables may be de

picnic meals. Lightweight crates that frt

ngueur for flamboyant evening picni(),

neatly into the storage area of a car are

but they are also comforrable for

deal for holding equipment. Wrap

relaxed and informal meais. Proper

dishtowels and table linen around and

chairs are far better than tlny,

between fragile items. Rigid plasli( or

uncomfortable stools.

disposable dishes, plastic cutlery and

Rugs and cushions are a good

drinking containers can be stacked

choice. Damp-proof groundsheets or

without fear of damage. Open baskets

are light to carry and useful for bread.

rugs with plastic backing are ideal.

lnsulated bags keep food cool and

in good condrtion. Soft bags are easy

Above Filled baguettes, fruit anC

ol a tasty picnic

snacks form the baslcs

Pack umbrellas, sunshades and spare

Below lndividual picnic packs are

sun hats. Remember insect-repellent

especially popular with children.

and storm candles.

to carry and insulated backpacks are

particularly practical when packing

Individual harnpers

modest picnics. Although more

Children and adults alike love personal

awkward to carry rigid chiller boxes

food packs and they are

protect delicate foods and bottles from

prepare, distribute and eat. Colourful

damage as well as keeping food cool.

boxes that stack in a chiller bag can

Sort out or buy storage containers that

be filled with a selection of f un food

easy

to

stack neatly in chiller boxes to avoid

packs. Drink packs can be packed

tedious searching anC shuffling when

separately and snack bags can

assembling the prepared picnic.

contain fruit for a sweet course.

Party Themes 63

Buy a full-flavoured extra virgin o|ve

ir

oil. walnut, macaoanra or prmpl

ain cooked beetroot (beet),

vacuum packed without vinegar,

is

oi

>eed orl to go wrth b.eads or rolls.

excellent drizzled with walnut

Pour a little oil on to saucers and serve

sprinkled with ground black pepper,

and

chunks of bread to mop it up.

it

cheese or mascarpone and a trickle of

Salads and vegetables: select washed,

ready-to-eat produce that does not

have

to be cut up but can simply

be

emptied into bowls and eaten by the

is

also rresistible with soft goat's

raspberry vinegar. Canned art choke

hearts are good drained.

From the del : smoked salmon or

with sour cream, garlic and herb soft

mackere , pickled herring (packed in oil

if possib e) and peeled, cooked prawns

cheese, soft goats cheese or gar ic

(shrimp) are versatile with sour cream

mayonnaise. Among the leaves try

and lemon wedges. Cured and cooked

sprig without cutlery or as crudit6s

watercress, rocket (arugula) and ambs

rreats, 'rsh or neal pates a1d Lerines

basket is practical

lettucej and select from cherry tomatoes

are all rdeal for p cnrcs. Choose good-

when transparting bottles of wine.

or baby plum tomatoes, trimmed sugar

snap peas or mangetouts (snow peas),

quality olives and marjnated (be

Above

4 wicker

Safe carrying

caulrflower and broccoli florets, baby

Wirter

bas(ets are good lor ca'ryrng

l)

peppers instead of the mixed salads.

carrots, baby corn or radishes. Washed

Below A si1,i6h hamper for carryng

cutlery, crockery, loaves of bread,

parsley, coriander (cllantro) leaves,

china, cutlery and glassware for grand

crackers, blscuits (cookies) and cakes.

De'ishabie [ood> thar derer orare in

fennel and basil are also brilliant.

picnic meals.

quality should be canied on chiller

packs n insulated bags. Lightweight
insulated bags and insuiated boxes are
practical for out-and-about snacks.
Stacking rings that are used to separate
plates of food {or microwave heat ng
are

u:efrl'o'>racking plated

chrLle box. Stu'dy foods

ir

items rn

containers are eas er to transport and

more successfu than delicate items

with the potent

al

for

p astic

disaster.

us
I.:Lr+*

Supermarket dash
Simple or special,

is easy

to buy

complete picnic menu from a good

supermarket or de i without havrng to
compromise on quality. There is more

to discover than the usua baguettes,

cheese and fruit, so try adding some
of the fo lowing to the shopping list:

Breads: select interesting breads,

wraps or flour tortil as for scooping

up or holding sa ads, cooked meats or
cheese. Try bagels, ltalian-style crusty
breads or c abatta, rye breads, naan,

mini pitta breads, chappatis, pancakes

or c16pes.

'Si,

64 Party Themes

Simply different

baguetie, press firmly iogether and

These are lust a few ideas for dishes

that are easy to carry and simple to eat.

wrap tightly in clear film. Leave

into wide chunks to serve.

Cut a large loaf into horizontal slices

overnight in the refrigerator. Cut

and sandwich them back together with

complementary frllings. Wrap tightly in

together into a neat stack with a filling

c ear film (plastic wrap). Cut the loaf

o{ ricotta cheese, salami, cooked

into vertrcal slices to make attractive-

chicken and spring onions. Shred the

Sandwich soft wheat tortillas

looking ribbon sandwiches.

salami and cooked chicken and chop

the spring onions. Spread each tortilla

Slit a large baguette lengthways,

scoop out the crumb and fill with layers

with ncotta and sprinkle with salami,

of mozzarella cheese and roasted

chicken and spring onions before

spring on ons (scallions) and (bell)

adding the next.

peppers. Drizzle the layers lightly

together and wrap in clear film. Make

Press

the stack firmly

with good olive orl and sprinkle with

a spicy tomato salsa to serve with

shredded basil. Replace the top of the

wedges of the tortilla stack.

Below Seiect

carrot, cucumber and cooked ham.

Above Filled baguettes in colourful

Thin smooth peanut butter with a little

napkins are practical and fun.

.
aico

holic and non-

alcoholic drinks to suit your guests.

Cut short Iine strips o{ spring onion,

tahini (sesame paste) and olive oil, then

add a crushed gar,ic clove and a few
drops of sesame oil. Add a dash of chilli
sauce, if you lil,e. Spread tl'is paste

thinly over Chinese pancakes and place

a little of the shredded vegetables and
ham on each. Roll up each pancake

tightly and wrap in clear f lm.

Stepping out
The grand picnic party, so popular with

gentility of previous generat ons, is still

a fabulous way of celebrating at a

special event. Summer season events,

such as a day at the races, sailing
regattas or country-house operas,
typify picnic grandeur. The picn c may
be served with ceremony and silver at a

table (with chauffeur-cum-butler) or for

stylish lounging on rugs and large
cushions but always with linen napkins,

proper cutlery chlna and glassware.

First courses: arrange smoked salmon

sandwiches on a serving platter or

plates and offer a separate bow of
lemon wedges.
Prepare individual pots of pate,
spread or mousse. sealed wlth clarified
b,rTte' and gdr nished wi I h he'b spr qs.

Party Themes 65

Serve curly Melba toast, rye

clsp

strawberries with papaya and lrme,

breads or small shaped d nner rolls

pineapple with mango and toasted

as an accompaniment.

shreds of fresh coconut, or physalls

Pack chiired so.tp, such as classic

wrth cherrres. Whole tropical fruits,

vichyssotse, gazpacho or a fruit soup,

such as passion fruits, rambutans and

in a vacuum flask and take separate

mangoes, are delicious on their own.

containers of cream or a selection of

Fruit tarts and flans f illed with

chilled garnishing ingredients to add

to individual portions.

confectioner's custard, vanilla custard

or a sweetened cream and topped with
summer berries are practical when the

The main dish: poached salmon

steaks can be dressed at the last

pastry case is baked in a serving dish.

minute with a slightly thinned herb

or lemon mayonnaise.

are easy to carry ready for turning out

An impressive pie or pastry dish,

on to serving plates at the last minute.

Set custards baked in individual pots

such as game pie or pork pie in large or

mini versions, travels well.

cheeses wirh

Cold roast whole or stuffed boned

chicken, turkey, duck or pheasant can

And finally, serve two or three perfect

'inge. oatcakes,

Above 4 quick trip to the local deli can

provide you wih all the picnic basics.

classic

Bath Olivers or plain crackers.

be served with a mayonnaise-based

Pack home-made chocolate truffles

or hrgh-qLal,ty after-dinner mints in a

sauce or iighter salsa; alternatively,

cool box to serve with coffee. (Take

individual boned breast portions can be

coated with mayonnaise and aspic.

vacuum flask full of boiling water and

Baked glazed ham can be

accompanied by pickled peaches

Dessens: +or exciting

frlil

salads

combine a limited number of

complementary fruits, such as

instant coffee granules separately

rather than keeping the coffee hot

goes down well in the fresh air:

for several hours.)

Simple picnic feasts

turkey burgers on the barbecue; wrap

potatoes in foil to cook them on the

Try these food combinations

for

escaping into simple indulgence or

Finish wrth your favourite muffins,

served warm with lots of whipped

cream and chocolate sauce.

Creamy ripe goat's cheese with sweet

fresh figs, and take a small pepper mill

full of black peppercorns for freshly

ground pepper.

winter walks, especially when seafood

- tiger prawns (jumbo shrimp) in their

The seaside can be exhilaratinq for

shells, prepared squid and skewered

sweet seedless grapes and lime or

swordfish or tuna - is served straight

from a portable barbecue and

lemon wedges.

accompanied by pats of garlic and

Ruffles of finely sliced smoked

parsley butter with lots of crusty bread.

venison with halved strawberries and

A vacuum flask of light, clear vegetable

cucumber slices.

or seafood broth with chopped herbs

Smoked loin of pork and succulent

ready-to-eat dried apricots drizzled

with walnut oil, and lemon wedges.

Mozzarella cheese slices layered with

finely shredded fresh basil and chopped

potato salad are all picnic favourites.

barbecue or pre-bake them in the oven

and then finish them on the barbecue.

impressive menu:

Coles/ar,rl gherkins and creamy

On Halloween or bonfire nights cook

to excite the palate as part of an

. Fine slices of prosciutto, Smithfield

or Serrano ham with little bunches of

Above

Summer excursions and picnics may be

the main {ocus for outdoor feasts, but

there are other occasions when food

poached in spiced syrup made with

cider vinegar instead of water.

Outdoor escapes

and finely diced vegetables goes well

with grilled seafood.

. When the winter snow provides the

opportunity for outdoor fun and sport,
assemble an impromptu afternoon

fresh coriander (cilantro) leaves,

party with toasted chestnuts, crumpets

drizzled with good olive oil and served

and Eng ish muffins on a barbecue.

with lemon wedges.

Mulled wine is a warming drinks option.