THE ULTIMATE POST LOCK DOWN MENU THAT KEEPS YOU OUT OF THE KITCHEN!
When lock down is over and celebrations begin, the last thing you want it to be stuck in the kitchen when your friends and family arrive. You want to be involved, be present, and enjoy their company. Planning your menu is key to keeping you firmly out of the kitchen!
A little preparation is needed in advance and on the morning of your event, but it’s so worth it in the long run. You’ll have time to titivate your hosting space and maybe even have a little aperitif before hand.
My post lock down menu will look a little something like this.
……ON SARAH’S TABLE
APERITIVO
CLASSIC MARGARITA COCKTAIL
MINI FETA AND OLIVE STICKS
STARTER
KINGSCOTE BLANC DE BLANCS
BUFFALO MOZARELLA, BASIL AND HERITAGE TOMATOES
SOUR DOUGH LOAF WITH SALTED BUTTER
MAIN
DENBIES ZIG ZAG RED WINE OR CHAPEL DOWN BACCHUS
COLD ROAST BEEF WITH CHIMMI CHURRI
WHOLE ROASTED BALSAMIC NEW POTATOES
DUO OF CABBAGE COLESLAW AND WATERCRESS SALAD
DESSERT
LEMON POSSET
AFTERS
FRESHLY BREWED COFFEE AND FRANGELICO
MINI MERINGUE BITES WITH PISTACHIO
Whether you are a whizz in the kitchen, or a beginner, this menu is achievable for all with the right prep and shopping list. All courses can be prepared and cooked/assembled in advance, excluding the balsamic potatoes which are best served hot, but they look after themselves in the oven and need little to no attention at all!
All courses can be served individually on plates, or family style on large platters, whichever you prefer. Your margarita mix can be made in advance and kept in the fridge, ready to be shaken with ice (why not let your guests shake their own for a bit of fun!).
Have a fresh loaf, sourdough or focaccia, or bread rolls on the table when your guests sit down. This can feed hungry mouths before the starters arrive and also pairs well with your salad starter for those who have a big appetite. There’s nothing worse than a fridge cold tomato dish so prepping these in advance and simply keeping them in a shady area of your kitchen will pay dividends.
Medium rare cold roast beef is an absolute pleasure and offers a delicious but easy way to serve a main course with little to no time in the kitchen. The chimmi churri can be pre administered or, served on the table for guests to help themselves, depending on their love of spice. Potatoes are best hot and crispy so throw them in the oven at a medium/low temp just before everyone arrives and they’ll be ready whenever you need them!
Who doesn’t love a lemon posset, these can be made a day or so in advance and set in individual dishes ready to serve straight from the fridge. (Make a couple extra as you wont be able to resist eating one the night before once they are set!)
While away a little longer at the table with a coffee and a plate of something sweet to finish on. Homemade or shop bought, it really doesn’t matter, just enjoy being all together around your table. If the weather is on your side, move coffees to the garden, just pop everything on a tray and head outside, (again I prepare the cups and saucers in advance all on the tray ready to rumble.)
Most of all, even if it doesn’t all go quite to plan, enjoy yourself. x
