The biggest mistake you’re going to make if you are planning a Summer Party is trying to make it too complicated rather than simple and fresh.
For starters, forget about reading too many food magazines. They will confuse you. Quite often food magazines give you too many options or complicated recipes that involve too many ingredients and a major shopping expedition. In my book that always adds up to waste – food you paid for that didn’t get used or eaten.
Keep away from themes because you normally end up having to buy products that aren’t in season that add to the cost or worse – they are not even fresh. Instead, keep it simple. Keep it fresh. Keep it local.
Less can be more especially if you feature a range of seasonal produce.
For example if you use peaches – now in season – let them stand out as the centerpiece of the table … but be sure to enhance them.
Strawberries are in now (June). Yesterday I made an Eton Mess – strawberries, mascaponi Italian creme cheese, fresh raspberry puree and free range meringue showered with toasted flake almonds. Yum. This was a simple, fresh centrepiece that surprised and delighted the guests.
If you’d like the recipe email me at info @polochef.com