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Perfect Thermomix® risotto is turned into a brilliant pass-around bite. I love the way the crunchy shell gives way to al dente rice and the funky punch of blue cheese. My preferred way to prepare ahead is to have the rice mixture, cheese and crumb ready to go, then to roll and cook them at the last minute.
Busy lives make it all too easy to decide we don’t have time to entertain. We do! This menu makes it especially easy to chip away at cooking tasks ahead of time so that the occasion itself is all about being together and enjoying.
Hot Tips
Dishes that keep well are the key to this menu. Prepare most items ahead and all you have to do on the day is cook the Chicken, fry the Arancini and toss the Salad. I’d choose one of the two desserts for most occasions: the Parfait can be completely prepared ahead, the Brûlée just needs a theatrical torching before serving.
Strip this menu back by just doing the Parmigiana, the Salad and the Parfait with fresh berries.
Want more vegetarian dishes? The Spinach salad and the super-cute Potted baby vegetables work well here too.
TO SERVE:
Have the Oysters ready to go when people arrive, then cook the Arancini (or pre-cook and have them in a low oven). While the Chicken is steaming, toss the Salad. The Almond biscuits can be served with a dip at the start of the meal, or after dessert, with cheese and perhaps some fruit. Ease is the message with this menu, so keep table settings simple and unfussy.
Make Ahead
1 WEEK
Shichimi togarashi, Peanut butter parfait
4 DAYS
Breadcrumb for Arancini, Almond thins
3 DAYS
Risotto for Arancini, Chocolate bark for the Parfait
2 DAYS
Grains for Salad (toss with olive oil but add pomegranate molasses at last minute), Raspberry sauce for Parfait
DAY BEFORE
Potatoes, Passata and Chicken rolls for Parmigiana (steps 1–10), Crème brûlée (steps 1–5)
SAME DAY
Roast vegetables and assemble Grain salad, cook Chicken, fry Arancini
Hot Tips
Dishes that keep well are the key to this menu. Prepare most items ahead and all you have to do on the day is cook the Chicken, fry the Arancini and toss the Salad. I’d choose one of the two desserts for most occasions: the Parfait can be completely prepared ahead, the Brûlée just needs a theatrical torching before serving.
Strip this menu back by just doing the Parmigiana, the Salad and the Parfait with fresh berries.
Want more vegetarian dishes? The Spinach salad and the super-cute Potted baby vegetables work well here too.
TO SERVE:
Have the Oysters ready to go when people arrive, then cook the Arancini (or pre-cook and have them in a low oven). While the Chicken is steaming, toss the Salad. The Almond biscuits can be served with a dip at the start of the meal, or after dessert, with cheese and perhaps some fruit. Ease is the message with this menu, so keep table settings simple and unfussy.
Make Ahead
1 WEEK
Shichimi togarashi, Peanut butter parfait
4 DAYS
Breadcrumb for Arancini, Almond thins
3 DAYS
Risotto for Arancini, Chocolate bark for the Parfait
2 DAYS
Grains for Salad (toss with olive oil but add pomegranate molasses at last minute), Raspberry sauce for Parfait
DAY BEFORE
Potatoes, Passata and Chicken rolls for Parmigiana (steps 1–10), Crème brûlée (steps 1–5)
SAME DAY
Roast vegetables and assemble Grain salad, cook Chicken, fry Arancini
SET THE MOOD FOR YOUR PROGRESSIVE DINNER EVENT WITH DANI’S SPOTIFY PLAYLISTS
Plan Ahead doesn’t exactly suggest a thematic direction for music but I was feeling funk and soul vibes as I was putting this playlist together. There’s a bit of Aretha Franklin, some Stevie Wonder and some Kool and the Gang for good measure. Hope you dig it!
