Planning a Party

Planning a Party....

Birthday’s, Christenings, Communions, Confirmations, Parties, Weddings etc..........

Holding parties at home is a wonderful relaxed way to catch up with family and friends. Over the past 10 years I’ve organised my fair share of parties from cozy little get togethers, small and large parties to communions, confirmations, weddings bbq’s etc.

Another mistake that I very nearly made early on was not to have enough food - you never know how hungry people are or if a few extra turn up along the way or people simply would like to have a taste of everything on offer so I always prepare about 20% extra .

Lots of different kinds of Parties....

Different parties require different budgets for example if you are having a party to catch up with friends over the summer you can have a very simple party with a few nibbles – enlist some help from your good friends and tell everyone to take a drink with them thus cutting down on the costs significantly.

You could host a picnic party in a public park and get everyone to bring a dish and a drink this way no one individual bears the cost you just organise it...

Breakfast/Brunches are a great way to catch up with friends in an informal party kind of way.... anything goes for breakfast/brunch from eggs cooked every possibly way, smoked salmon bagels, warm croissants, big jugs of juices, warm pastries, fresh berries with French toast its all very easy and the great thing about Breakfast/brunch is it doesn’t have to last all day ....

Drinks/ Cocktail parties are a great way to entertain a large number of people and even groups that do not know each other. Don’t worry you do not have to provide cocktails drinks – simply a selection of whatever drinks you prefer to serve but generally people serve wine, beer and water lots of water for the drivers is always important. Be mindful when you invite people over for drinks that you specify the times it starts and ends or you will have a full on party on your hands, which is ok of course if thats what you intended. However if your intention is to have people over in the early evening after work or over the weekend just for a few hours specify this for example

‘Drop into our house on Sat 18^th May from 4 to 6 for drinks and nibbles’ –

or another example:

‘Drinks & Bites to celebrate John’s 30^th Birthday from 9 till late... ‘

‘Coffee & Cake to celebrate the Arrival of Baby Jack from 3 to 5 @ our house....

Are you celebrating something special, such as a christening, communions, confirmations, wedding, anniversary or birthday ?....

Its your party/celebration so do what suits you and your lifestyle...

However here are a few tried and tested tips that work...

• Use 1 notebook for all lists, menus etc.
• Write up the guest list in your party notebook and keep it safe as you will use it to record who is attending.
• Be realistic about how many people you can fit comfortably in your house and take into account how many small kids/teenagers & adults will you be inviting, small kids need room to play and put their stuff and teenagers ideally need a room where they can chill together for a while, also bear in mind where bathrooms and cloak room facilities are located.
• Send the invites... via text, email, post whatever suits you... but always put a RSVP on for at least 10 days previous. Text and email are great as they allow you to follow up the stragglers very quickly and with little hassle.
• We are all on budgets so plan the party as far in advance as possible this gives you plenty of time to spot the bargains

• Write up your budget and do not begin to compromise when you start looking at menus etc.

• The simplest menus are the cheapest to prepare, the more choice you have the more food and ingredients you need to purchase.

• A cold buffet is the easiest to prepare as it can be totally prepared in advance and place on platters & bowls ready to serve without any heating at the last minute.

• Think about the kind of people you are inviting to you r party, do they are hearty appetites, are they fussy eaters, have they any specific dietary, medical or religious requirements. (I always allow for at least 10% vegetarian) unless you know your all your guests.

• Choose your menu...keep it simple, pick what I call crowd pleaser dishes, that suit everyone

(not just what you like!)

• When you have chosen the menu - write up the shopping list with ingredients.

• Calculate the quantities you will need to purchase be exact multiply from the recipe how much you will need for the number of people you will be catering for and remember to over cater a little.

• Bulk up main courses with side dishes like green salad, and baskets of bread – always goes down really well.

• Most of all enjoy the process, keep it simple and the way you want it then you can be sure you will not get stress out!

Recipes for your party:

There’s nothing like a lazy Saturday or Sunday Bruch whether its for 1 person with the papers or little party here’s some great recipes for you to enjoy....

Fresh Orange,Cranberry & Lime Juice

For that special occasion add some sparkling wine….

4 large oranges

2 cups of cranberry juice

1 lime

Juice the oranges & lime. Pop into a jug over crushed ice and simply pour in the cranberry juice and stir to combine.

Classic French toast with fresh berries

Serves 2

2 eggs

1/2 cup of milk

4 thick slices of thick white bread, brioche, or panettone

1 tbls of butter

2 handfuls of fresh berries

1. Whisk the eggs together with the milk.
2. Place the bread in a shallow dish
3. Pour the mixture over the top and allow it to soak right thru, turn it over to ensure.
4. Heat a large non stick pan and melt the butter, add the bread and cook for about 1 min until golden then turn over and cook for about another min.
5. Transfer to plates and top with any kind of fresh berries you have, strawberries, raspberries, blueberries etc….

Or, make a berry sauce:

2 cups of mixed berries

¼ cup icing sugar

1 tablespoon of lemon juice

Blend the berries with the icing sugar & lemon juice … to whatever consistency you prefer…

Smoked Salmon w Potato Cakes & A Mustard dill dressing

Serves 4

3 large potatoes

2 tbls butter melted

2 teasp of chopped dill

Salt n black pepper

Olive oil for cooking

To Serve

8 slices of smoked salmon

Mustard dressing

Few sprigs of dill to garnish

1. Preheat oven to 130c. Grate the peeled potatoes and wring out any excess liquid in a clean tea towel
2. Transfer to a bowl with the melted butter, salt pepper and chopped dill
3. To cook heat a tablespoon of olive oil in a non stick pan – spoon 1 ½ tbls of potato mixture onto the pan and fry until golden brown about 3 mins each side, drain on kitchen paper and transfer to the oven to keep warm.

Dill mustard dressing

2 teasp Dijon mustard

2 teasp of sugar

½ teasp salt

1 teasp chopped dill

1 tbls white wine vinegar

¼ cup of light olive oil

Whisk or blend the mustard, salt, sugar, dill & white wine vinegar until sugar has dissolved then whisk in the oil in a thin stream.

Pop 2 potato cakes onto each plate, drape the salmon over the top of each cake and drizzle with your dressing…. Garnish with a sprig of fresh dill..

Great for Brunch, Lunch with lightly tossed salad leaves

Croistini with Warm Balsamic Mushrooms & Fresh Parmesan

Serves 4

8 handfuls of mushrooms use a variety

2 cloves of garlic bashed

1 teasp of balsamic vinegar

1 tbls chopped flat leaf parsley

2 tbls butter

1tbls of olive oil

Salt and freshly ground black pepper

4 thick slices of bread

4 tbls of shaved Parmesan

1. Heat the butter in a non stick pan and add the garlic cook for 30 secs then add the mushrooms, salt and pepper & 1 tbls of water.
2. Cover and cook for about 8/10 mins, remove the lid and add the balsamic & parsley and cook for a further 5 mins or until all the liquid has been absorbed.

3. Brush the bread on both sides with olive oil, grill or bake until golden. Place a piece of bread on each plate and top with mushrooms, shaved Parmesan and a little flat leaf parsley.

This dish is also great for Brunch, a summer Lunch maybe with some salad leaves or as a starter for dinner…

Options: Pop some chopped cooked bacon, ham or even Italian sausage.

Main Course Crowd pleasers....

Coq Au Vin – A Classic French Country Dish

This is a classic French dish that is wonderful to serve up at a buffet for a group of people as it is a crowd pleaser it is ideal to make the day before and reheats perfectly...

Serves 8

8 Generous pieces of chicken (skin on)

8 slices of bacon chopped into bite sized pieces

5 good handfuls of mushrooms sliced

16 small onions or shallots (peeled)

¼ cup of brandy - warmed

½ bottle of red wine

2 cups of chicken stock

Bouquet Garni

= about 3 / 4 parsley sprigs, 2 Thyme, & 2 Bay leaves tied together

1 tbls tomato puree

2 tbls butter

Few grinds of fresh black pepper

1 tsp salt

Garnish

2 tbls of parsley

Method….

Preheat oven to 180 c /gas 4 / 350F…

On the Cooker Top _ in a flameproof casserole dish melt 1 tbls of butter and fry off the bacon – remove with a slotted spoon & reserve..

Pop the Chicken pieces in and brown off in the butter – takes about 5 /6 mins – CAREFULLY pour over the brandy and cook for a further 2 mins.

Return the bacon back to the casserole and pour over the stock, wine & bouquet garni. Stir well, Cover the casserole and pop in the oven for about 40 mins.

Meanwhile cook off the onions and mushrooms by melting 1 tbls of butter in a pan and add the onions & cook for about 5 mins until golden brown. Now add the chopped mushrooms and continue to cook for a few more minutes.

Remove the casserole from the oven, add the onion & mushroom mixture, salt, pepper & tomato puree, continue to cook on the cooker top with the lid off for about 10 mins this will help reduce the sauce. (remove the bouquet garni prior to serving)

To Serve: Scatter some chopped parsley over the top & Transfer the entire casserole dish to the table ….

Serve with Baked garlic & vine tom, potatoes

Serves 8

6 potatoes sliced thinly

2 ripe vine tomatoes sliced

2 handful of grated parmesan cheese

2 cloves of fresh garlic chopped vvv finely

6 tbls of cream

3 tbls of milk

salt & freshly ground black pepper

You need a medium largish ovenproof dish

Pop a layer of potato onto the base of the ovenproof dish and build layers of the potato, tomato, & cheese sprinkling each layer with salt & pepper as you go..

Gently heat the milk, cream & garlic, pour over the potato mixture. Pop in the oven @ 180, until nice and tender. Takes about 40 mins… so its perfect to cook with the coq au vin…

This is another great recipe for a large group of people.....

Creamy Sunblushed tomato & basil chicken

This is another great recipe for a large group of people.....

Serves 20

18 Chicken Breasts cubed

8 cloves of garlic finely chopped

2 chillis chopped vvv finely (if you do not like chilli omit)

3 red onion finely chopped

½ bottle of white wine

2 tbls Paprika,

6 cups of chicken stock

4 cans of Whizzed Plum tomatoes

2 cups of cream

3 roast peppers,

3 roast aubergines

3 courgettes

3 handfuls of sunblushed tomatoes

3 handfuls of torn fresh basil leaves

(chopped basil bruises and looses flavour)

Salt, Pepper

Olive oil

A little flour

Preheat the oven to 180 degrees...

Fry off, onions for 5 mins then pop in the garlic, chilli & paprika & cook over low heat for another 5 mins… this is necessary to get the infusion of flavours.

Add the whizzed tomatoes, wine, stock & half the basil. Cook for 20 mins.. It should boil then simmer with the lid off, stir occasionally..

(This ensures you get a really rounded flavoured sauce)

Meanwhile – chop the aubergine, courgette and peppers into bite sized pieces, place on an oiled baking tray- drizzle with olive oil and bake for 15 mins in the oven ...

Pop the cubed chicken into the tomato mixture which has been cooking for 20 mins... if necessary add some more stock

Cook for at 20 mins, and then pop in all the veggies, (including the sunblushed tomatoes) the cream & remainder of the basil.

Continue to cook for about 5 mins… Pop into a large warmed serving dish and serve with baby roast potatoes or pasta….

This is a fantastic dish as its rich in flavour and is a serious crowd pleaser. Make up to 48 hours in advance, cool in batches - decant from saucepan to smaller containers and transfer to the fridge when completely cooled.

Baby Roast Potatoes w rosemary & garlic

4 handfuls of baby potatoes

1 handful of whole garlic cloves

1 handful of fresh rosemary

Sea Salt

Olive oil

Half the baby pots and place in a bowl with the garlic cloves. Drizzle with olive oil and sea salt. Combine with your hands and place on a baking tray. Scatter with the fresh rosemary and cook for 20 mins @ 180.