Joyce - Meals in Heels

Call me selfish, but I like to enjoy my own dinner party. I find trying to cook while friends are in the kitchen stressful, chaotic and absolutely no fun at all. Having as much of the cooking and preparation done ahead of time means I can relax, spruce up the house (and myself) and ensures I dont miss out on a good conversation. Meals in Heels was born out of this inability to multi-task along with my passion for good food and quality time with friends. All the dishes in this book can be made ahead, but more importantly, they have a delicious wow-factor.

As a writer and stylist for food magazines, my job is all about creating great flavours, staging and making food look beautiful. My aim is to help you do the same and make your dinner parties a joy. I have rigorously tested each recipe and so has the Murdoch Books Test Kitchen, giving you the confidence to push past your normal boundaries. Detailed instructions guide you through cooking, menu design and presentation so that any level of cook can succeed and make glamorous food look effortless. Impress and indulge your friends with this entertaining bible and make your own dinner parties fun and memorable. THE PERFECT MENU Choosing what to make is, more often than not, the most frustrating and time-consuming part of planning a dinner.

You pour over magazines, flip through cookbooks or, worse, cant make up your mind and attempt too many dishes. Here are a few suggestions to make throwing a party easier: Balance and harmony When planning a menu, pick the main course first, then choose the other dishes to wrap around it. Stick with a common theme, such as a country or flavours, to bring the dishes together in harmonious balance. A theme makes it much easier to choose dishes. Match the occasion Anything goes these days. You dont have to serve three formal courses.

Your event could simply be starters enjoyed around the coffee table, perhaps, or a few canaps before moving straight to the main course. Casual platters of family-style food, where everyone grabs a plate and tucks in, are lots of fun, too. Cheat a little Choose a balanced work load. If youre stretched for time, cook only one involved recipe, say, and serve other dishes which are easy to prepare. You can always buy snacks to start or ice cream for dessert. Time saver Try to choose at least one dish which can be made one to two days ahead.

It saves time on the day and you wont feel overworked. Great value Having a dinner party doesnt have to cost a bomb. Affordable cuts of meats, such as pork shoulder or belly are great value, will feed a big group and taste wonderful slow-cooked. Consider the seasonality of vegetables and fruit when choosing dishes. Out-of-season produce tends to be more expensive and not as tasty. Good looks Think about the colours of your dishes.

If the main dish is brown, then it would be wise to have a green, orange or red vegetable to brighten up the plate. Side-show stars Choose one starchy side dish to accompany the main, such as potatoes or rice, as well as a vegetable or bowl of salad to pass around the table. Sides are an affordable way to fill up hungry guests. THE RIGHT AMOUNT How much and how many courses? If theres too much food, people get sleepy and go home early. On the other hand, too little isnt good either; everyone ends up drinking too much. First consider the gluttony of your friends.

Some guests dont eat much while others will always go for seconds. Ideally you want guests to save a bit of their appetite for the next course, so keep the portions balanced. Heres a guideline: If serving a starter, main and dessert, plan to make a maximum of three pieces of a canap per person or simply buy pre-made snacks to have with pre-dinner drinks. If serving only a main and dessert, plan to make five to six canaps per person to have as a pre-dinner snack. One or two types are sufficient, any more may be too much work. If serving only canaps to replace a meal, plan to make 1416 pieces per person.

If serving only starters, make at least four and share as small plates.Round them out with a salad, charcuterie, antipasti or cheese. For family-style food or a buffet, make one to two mains, perhaps one being vegetarian, and three side dishes. When buying meat or fish for a barbecue, allow up to 180 g (6 oz) meat or 150 g (5 oz) fish per person. If serving a stew or braise, the quantity will be less, so follow the serving sizes in the recipes. Allow 50 g (1 oz) of a side dish per person. When serving a main dish, cook one bright vegetable and one starch.

If you want to add a salad, put it in a separate bowl to be passed around the table so dinner plates are not overcrowded. PACE YOURSELF Having a dinner party is much more enjoyable if some of the dirty work is done ahead. Stretch out your work so youre not exhausted trying to shop, cook and clean all on the same day. Youll end up having more time to spend on the details which make an event memorable, such as setting the table, choosing the right music, lighting candles or arranging flowers. Here are some tips to ensure you have time to take a bubble bath, linger over your closet or put your feet up and have a cocktail before guests arrive: Design your menu at least two days ahead. Shop for ingredients one to two days ahead.

Prepare a dessert one to two days ahead. Make a main dish one to two days ahead. Clean your house the day before. Think about the presentation and pull out the appropriate platters, plates, cutlery, napkins and serving spoons the day before. Try to be out of the kitchen at least one hour before guests arrive so you can relax.