Jan Bilton gives us tips on serving food and drink during the silly season. Photo/Thinkstock.
Jan Bilton gives us tips on serving food and drink during the silly season. Photo/Thinkstock.
The silly season has begun so it's time to party. And whatever the occasion, be it intimate drinks for four, a cocktail party for 14, or an office "do", it is obligatory to serve food.
Last year I introduced little plates and bowls of food similar to tapas - justsingle servings. It meant that guests had to put down their glass while they ate but I figured that was okay for most. It meant they really did eat some nibbles to counterbalance their drinks.
You can pick up little serving bowls and small tapas plates for very little cost and there are also some great buys in op shops. Make use of those old sherry glasses tucked away in the back of the cupboard - it doesn't matter if they don't match. Serve each portion with a tiny fork, teaspoon, chopsticks or a cocktail stick. Carry the items to your guests on a large tray.
Aim to serve at least four different snacks an hour. The more people you are entertaining the more varied the selection should be.
The advantage of little servings is that most can be prepared well in advance and served at room temperature or reheated and served hot. Other single-serve ideas for bowls, glasses or little plates include: marinated fish, gazpacho (chilled tomato soup), fritters (corn and cheese, whitebait, mussels and chilli), Thai fishcakes and potato galettes with smoked salmon.
The little servings can be balanced with an antipasto platter and a finger-food such as grilled tandoori chicken skewers and maybe a couple of dips. However, add your own personal touch. Put hummus in a bowl and combine with a little crushed garlic and lots of chopped parsley, sprinkle with black pepper and drizzle with olive oil. Diced olives and capers make good addition to dips such as spinach and ricotta.
My non-alcoholic drinks of choice are: cranberry drink topped with sparkling mineral water and Barkers limes with elderflower on ice and with lime slices. Cheers.
