8 Easy hints and tips for dinner party success – the food!

Following up from my last blog of tips and tricks for dinner party success comes the most important part. The food!

More often than not this is the part that brings the most stress to the host’s planning. What to cook. How will it look. Will there be enough. Will everyone like it. Or will I have blue soup a la Bridget Jones?

Fear not though, I have compiled a simple list of eight tricks and tips that will have you trotting out the good china and stemware in no time!

1. Cook what you know

Now this may seem like it defeats the purpose of a dinner party when you bring out a new recipe and claim ‘ oh this? it’s just something I whipped up’. Yes we may all long for those moments but if you are a newbie to the dinner party scene, it’s best to start simple and build your way up. A chef doesn’t suddenly know how to make a twice cooked cheese souffle. They learn how to make a roux, a bechamel, how eggs work and then, then they learn the souffle.

In the world of “here’s one I prepared earlier’ it is easy to become disillusioned with cooking at home and making food you love. The best tip I learnt from my first head chef was to ‘cook what you know’. I used to do a lot of cooking competitions as an apprentice and they were about as stressful as a dinner party can get.

My head chef was adamant though that I chose menu items I knew from the restaurant or family favourites and he would help me take them to the competition level with either a bit more sophisticated plating (more time in a competition vs restaurant service) or more sophisticated ingredients if it was a family recipe. This meant going into the competition I knew what I was doing, how long it would take and having practiced, what may go wrong and how to fix it. Now you are not going for medal with a dinner party but you still don’t want to spend time making food for it to be a bit average because it took a wrong turn.

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2. Keep it simple but take it up a notch

Simple doesn’t have to be boring. Sometimes the most complicated looking foods are actually a series of quite simple steps put together elegantly. Many a time I  have looked at a recipe book and thought, ‘how on earth do you make that?’ to be pleasantly surprised when I have read the methods and thought “I can do that, and that and that’, it’s just a case of doing many small steps for an elegant meal.

My advice? Hunt down recipes that are foods you make yourself but done a little differently. Sometimes there will be a garnish or method that changes one aspect to go from eh, to wow!

Consider using egg rings to plate risottos and create a neat circle on the plate, experiment with cutting ingredients a little differently to look a little special, instead of mince for a Shepard’s pie consider diced lamb for a little something something. It doesn’t have to be a big effort to make an impression.

Even something as simple as making your own ice cream to go with an apple pie will elevate it up a notch. Also consider making individual portions of an item for more elegant plating. There are so many lovely ramekins, pots and cups just waiting to hold casseroles, puddings and pies for a dinner party twist.

IMOK_panna cotta finished

3. Plan ahead

Planning ahead is a chef must do. Every day there is a list with a rewrite and scribbles and plans. A function on Saturday? On Monday we will chat about what needs to be ordered, what needs to be done a few days before, the day before and on the day. Think we do it all in the hours beforehand? Think again! There are many items that can be prepared in advance without compromising flavours. Curries, casseroles and stews are sometimes better the day before, vegetables can be topped and tailed, meat can be cut, potatoes peeled, pastry made ready to roll, ice-cream churned all in the days before the guests even arrive.

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4. Check portion sizes

Serves Four. Serves Two. Serves Six. All a good guide but who are these serving sizes for? Children, people on a diet, hungry guests? There is nothing worse that thinking you have enough food for everyone and realising that plates are a little sparse. Weighing your protein and sides and allocating a decent amount per person can go a long way to esnuring each guest have a decent amount of food on their plate. I have gone into detail with this Undercover Chef Tip Post about Weighing the Sides

IMOK_weigh the sides

5. Keep it easy on the day

I am aware the reason most people don’t like to host is the feeling you will be in the kitchen more than out with the guests. So how to tackle this problem? Choose dishes that can either be

– plated in advance i.e antipasto platters, salads without dressings

– kept warm in the oven i.e roasts, pies, lasagnas, some puddings

– don’t take long to assemble i.e bruschetta mix can be made ready to spoon onto crusty bread when guests arrive, fish can be pan fried whilst it’s vegetable casserole accompaniment is warming in the oven, a steak bbq whilst the plates of salad are ready in the fridge

The idea is to have as much ready as possible before your guests arrive to ensure you get to enjoy the night as much as they do

If you are wanting to use something like a pork or eye fillet consider pre sealing it so all it needs is a flash in the oven to be plate ready in no time.

Have water already boiling but sitting at a simmer so if you need to cook pasta it is ready to go. –

The more you can have planned ahead the more confident you will feel on the day

IMOK_me and finished lamb

6. How do it look when plated?

I am horribly guilty of this one. I have made a meal, had the idea in my head then gone…hmm…that looks really sad. Nothing is worse than this feeling especially when you have hungry guests waiting.

Again, chefs don’t always go with the first version in their head. Sometimes a colour is off, it needs a different shape, a different burst of flavour or something to make it pop.

How to fix this? Do a test run of sorts. Take your raw ingredients as best you can and try assembling them on the plate to see how it will work. Are the colours exciting or will you need a green herb garnish or some well placed salad leaves? Does the dessert need a puddle of sauce or would a spoon of whipped cream be better? Do the berries need to be cut smaller or are larger pieces ok?

Again, it all comes down to planning and what works for you. Sometimes you will find the dishes you thought would work to serve with don’t really. So you can either borrow new ones, buy some or change up how you present the meal. If you can tackle these questions in advance it can save a lot of heart ache later.

pinacolada icecream

7. Decide if each course will be plated or shared

Share style meals have become more and more popular as hosts have realised that it can take a lot of the stress out of a first time dinner party by creating share style meals that can be put down along a beautifully set table and the guests help themselves.

Of course, plated dining can be an experience in itself but if you are not confident just yet plating up individual meals for 4 or more people start simple and work your way towards this if you choose.

There are so many lovely serving platters and bowls on the market that can be served at the table without detracting from the dinner party vibe. Don’t be afraid to mix and match serving platters for a quirky feel. Match everything if you love it but don’t do a dinner party style for the sake of it, go with what works for you when you have the time to do it and it will feel joyous and fun for everyone.

antipasto

8. Have fun

Having a dinner party is about sharing meals and sharing a space around a table with friends and family. Host a dinner party and have fun and enjoy yourself. It’s not a reality tv competition, everyone is there to enjoy your food and company and enjoy themselves so join in the vibe.

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Love these tips and want to put them into action with a little more help? Send me your ideas and feedback to [email protected] and we can create a fun and easy packages to have you hosting dinner parties in no time.

 

 

 

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