Читать книгу The First-Time Cook - Sophie Grigson, Sophie Grigson - Страница 48

This time, you’ve decided, you’re going for the full works. Entertaining proper, with starter, main course and pudding. Any time-challenged cook (and that’s most of us these days) needs a bevy of almost effortless starters up their sleeves for occasions like these. Starters that will look good, taste fabulous, and take the edge off hunger during the wait for the main course. This is where the deli counter, be it at the supermarket or a proper delicatessen shop, comes into its own, able to provide the makings of a superb first course that demands little more effort on your part than a spot of arranging on pretty plates.

It’s worth pointing out, too, that any of these ideas below would also make a nifty light lunch. All you need do to flesh them out is add a couple of salads: maybe a green salad or a tomato salad, and a potato salad (see pages 188–89 and 191).

The one important thing to remember with these simple starters is that they all need to be served at room temperature (except for the grilled goat’s cheese, which obviously needs to be served hot), not straight from the fridge, as cold kills the taste of so many foods. So, lay them out at least half an hour before eating and cover with clingfilm until your guests congregate near the table.