Easy Dinner Menu

I like to serve mini appetizers (canapés) before my guests sit down at the table. These little croustades are a great way to make a little caviar go a very long way!

Click on the individual links below to see the recipes, and then just follow the planning notes to bring it all together.....with ease!

Dinner Menu

APPETIZER Mini Croustades filled with Smoked Salmon and Caviar Serve with non-Vintage Brut Champagne such as Bollinger, Krug, or Veuve Cliquot ∞ Creamy Broccoli and Stilton Soup ∞ Slow Roasted Shoulder of Pork with Crispy Crackling and Baked Stuffed Peaches Roast Potatoes with Saffron Creamed Cabbage with Peas, Smoked Bacon and Baby Onions ∞ Chocolate-Orange Bread and Butter Pudding ∞ Cheese Selection with Grapes & Celery Sticks To round this menu off perfectly, try one of these gourmet coffee recipes. I can recommend the Café Diablo or the Café Au Vin as a great night cap.

Easy Dinner Menu - Planning Notes

• Make the broccoli and stilton Soup. Chill, seal in a container and refrigerate.

• Make the parmesan crisps and store them in an airtight container.

• Prepare the fresh herb stuffing, place in a covered container and refrigerate.

• Prepare but don't cook the Chocolate-Orange Bread and Butter Pudding. Cover it with clear wrap and once cool, refrigerate.

• Decant the Vintage Port (if necessary).

1 DAY AHEAD:

• Bake the mini croustades. Once completely cool, store them in an airtight container with baking parchment between the layers.

• Cut and fill the peaches with the savoury stuffing brushing the cut surfaces with lemon juice. Cover with clear wrap and refrigerate.

• Refrigerate the Champagne.

THAT MORNING:

• Start roasting the shoulder of pork.

• Blanch the cabbage and peas in boiling water till tender, drain, cover and allow to cool.

• Sauté the onions and bacon pieces for the cabbage, cover them and allow to cool.

• Crush the saffron to a powder using a pestle and mortar. Place the potatoes in a saucepan and cover with water. Season with salt and half of the saffron powder. Par-boil them for about six minutes and strain off the water. Put the lid back on the pan and shake vigorously to “fluff” up the outside. Leave to cool.

• Trim and wash the celery sticks. Shake dry, pop into a sealable polythene bag and refrigerate (this will make them extra crisp).

THAT AFTERNOON and EVENING:

To complete the final stages of this easy dinner menu, please see the individual recipes (click on the links above) for the last minute preparations.

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