Chicken Liver Parfait
Very Lazy Coq Au Vin
Tangy Seville Orange Syllabub

Guaranteed To Put You In The Mood For Lurve!

The great news is you can’t get stressed or break the budget with this menu. Each dish is a cinch to make and everything can be done in advance.I’ve even made out your shopping list! What this means is MORE TIME to fluff, buff and quaff!

Order of Tasks – Prep & Cook In Under 2 HOURS!
1) Prep and cook the coq au vin – 105 minutes
2) Prep and cook the chicken liver parfaits – 65 minutes
3) Whilst they’re cooking make the:

On The Night
1) Put the champagne on ice
2) Slip into something sexy
3) Gently reheat the coq au vin for 25 minutes
4) Assemble the starter and serve
5) Reheat the creamy mash. Cook the sugar snaps
6) Serve
7) Bring dessert to room temperature and serve
8) Wait to be showered in compliments !

STARTER COMPONENTS

CROUTON ROUNDS
Half a small uncut white loaf (day old bread works best)
40g butter

Equipment:
Chopping board and sharp knife
Frying pan
Baking tray
Airtight container

Here’s What You Do:
Remove the crust and cut out two thick round slices approx 2cm thick and slightly larger than the parfait ramekins.
Gently melt 40g butter and coat the bread on both sides, then place on a baking tray and slide onto the top oven shelf for approx 15 -20 minutes until golden.
Cool and store in an airtight container until needed.

CUMBERLAND JUS
1½ tbsp redcurrant jelly
1 tbsp port
1 tbsp freshly squeezed orange juice
½ tsp Dijon mustard
Pinch ground ginger

Equipment:
Reamer or lemon squeezer
Small saucepan
Tea strainer
Small dish
Tablespoon
Cling film

Here’s What You Do:
Place all the ingredients in a small saucepan melt gently over a low heat for a couple of minutes. Strain into a small dish and leave to cool, cover with cling film and refrigerate until needed.

ROCKET DRESSING (make up just before serving)
Handful of rocket leaves
1 tsp white wine vinegar
1 tbsp sunflower oil
A few grinds of salt

Equipment:
Small whisk or fork
Small dish

Here’s What you Do:
Just before serving, mix the vinegar, oil and salt in a small dish until emulsified, then toss in a handful of rocket leaves coating them well and arrange on top of each crouton.

SHOPPING LIST