Portable dinner party starter

[Type R Tom]

My friends and I get together at the person with the largest house for dinner, to spread the workload we all do a bit each, I do the starter, the host the main, someone else does the pudding and another the wine.

In the past, I have done a lobster bisque and a corn and bacon soup (recommend it - https://www.youtube.com/watch?v=F50ocvOpB-U&t=... both of which are done in advance at home, transported around in the day and then require a bit of preparation (garnishes) and plating come dinner time.

I am looking for ideas for starters that are easy to transport with most of the work done in advance, I would prefer not to do soup again but am open to any outstanding recipes. I’m relatively competent in the kitchen, so would welcome any ideas that would impress

[Jockinthebox]

Terrine, pate or parfait

[Red9zero]

My current favourite starter is pork rillettes.

[emperorburger]

Bol de nouilles avec poulet et champignons served with a soy jus.

[tog]

Easy to transport I'd also suggest a parfait.

If you ever do want a soup again there is a fantastic cauliflower soup recipe in Margaret Costa's Four Seasons cookbook.

[sherman]

Hot or cold?

Whats the main course?

Smoked Salmon
Prawn cocktail
Haggis bonbons with whisky sauce

[Type R Tom]

Yeah, I did think pate etc. would be a good shout.

At the moment I don't know what the main is, waiting to hear back from my mate.

Can be hot or cold, just limiting the amount of final work in a friend's kitchen to basic stuff.

[emperorburger]

Realise you don't want to repeat another soup, but have you tried making Borscht? It's a dish that is only going to improve in flavour between the time you make it and you serve it with some sour cream and dill.

[TIGA84]

I'll echo the Terrine/Pate brigade, but to also add Potted Shrimp or (as you mentioned you're handy enough in the kitchen) a twice baked cheese souffle of some kind, the second cooking takes minutes, you could have them pre-made in Ramekins and its a 10 min job with a simple enough garnish.

The Souffle Suissesse at Gavroche doesn't even have one and that's been on the menu about 40 years. Its actually very very easy to make and has very few ingredients, anyone with a half decent touch could make it.

https://www.youtube.com/watch?app=desktop&v=mf...

Obviously depends on the main course/pudding though as its about a billion calories and rich as hell - I wouldn't want to follow it with a massive beef stew and a steamed pudding or you might not make it through the night.

[48k]

I had a similar situation a few years ago and did a twice baked cheese soufflé. Bbc recipe from memory. It's all make ahead then 5 mins in the oven to reheat before serving.

[thebraketester]

Jockinthebox said:

Terrine, pate or parfait

Or rilletts? Unless the OP made a typo and meant potable… in that case margarita.

[Lotobear]

I did this as a starter recently and it was very well received - burrata, bresaola, parma and the rest is pretty obvious.

It looks theatrical and made a great centre piece and easily made a few hours before and kept chilled.

[ATG]

Fennel, olives, brie or similar, rocket or other bitter leaves ... stumbled across this combo when making an "everything left in the fridge" salad. Haven't played around with it any further since, but there's a brilliant salad thing lurking in in there.

[JuanCarlosFandango]

Another soup but French onion is always a hit. Can be made and transported easily, only preparation needed in your friend's kitchen is to put sliced bread and cheese on top and grill in the bowl for a couple of minutes. Can be quite heavy for a starter but great on a cold day.

[Type R Tom]

I thought I'd update the post if anyone were interested (or can even remember). I cooked this recipe in the end:

https://www.greatbritishchefs.com/recipes/scallop-...

The curry sauce was made in advance, and scallops were cooked as served. Very tasty



Would recommend!

(BTW, everyone got 3, this person doesn't really like them so got 1 to taste)

[sherman]

What size were your scallops?
They look small .
Also no roe(orange bit)?

[Type R Tom]

sherman said:

What size were your scallops?
They look small .
Also no roe(orange bit)?

I had trouble sourcing whole ones without paying silly money, so they were a bit small. The roe came off and was blended in the sauce. In hindsight, I would look for bigger scallops without the roe and use something else to add to the sauce.