A moveable feast
Don't spend your next dinner party stuck in the kitchen. Ask your guests to help by bringing food from our home-delivery menu.
Ian Wallace
Menu for 6
To start
Entree
Main
- Pork cutlets with fennel & orange butter
- Braised red cabbage with apple & walnuts
- Gratin of zucchini & tomatoes with golden crust
Dessert
Time plan
Up to 2 days ahead
- Make the fennel & orange butter (steps 1-2) for the pork cutlets.
- Prepare the gratin to the end of step 2.
- Make the plum crumble cake and the cinnamon creme fraiche.
Up to 1 day ahead
- Prepare the passionfruit rum punch to the end of step 1.
- Prepare the spiced parmesan palmiers to the end of step 3.
- Prepare the brie, mushroom & onion tart to the end of step 2.
- Prepare the braised red cabbage with apple & walnuts to the end of step 3.
Up to 3 hours ahead
- Continue making palmiers from step 4.
- Carry out step 3 for the pork cutlets.
- Continue making gratin to the end of step 4.
Up to 1 hour ahead
- Carry out step 3 for the brie, mushroom & onion tart.
30 minutes before serving the main
- Reheat the cabbage.
- Carry out step 5 for the gratin.
Just before serving the starter
- Carry out step 2 for the passionfruit rum punch.
Just before serving the entree
- Continue making the brie, mushroom & onion tart from step 4.
Just before serving the main
- Continue the pork cutlets from step 4.
- Carry out step 4 for the braised red cabbage with apple & walnuts.
Just before serving dessert
- Carry out step 6 for the plum crumble cake.
Source
Taste.com.au — November 2011 , Page 116
Author
Louise Pickford