After any event I always like to debrief, and critique the food we prepared and the way it was cooked and presented I spend quite a bit of time talking about what went well what didn’t, what could be improved and so on.
The trouble is that we almost never repeat a menu or even a dish but I think we have learnt a few things over the years and still think it is worthwhile to reflect on the success (or otherwise) .
This post details the starters we served for Liz’s team BBQ. We began the evening with fantastic oysters. They are a great starter, they need no preparation, are easy to clean up and light on the tummy.It is a shame that they seem to polarise people into groups of either ‘love them’ or ‘ughh how can you’.
I find it interesting that only a few years ago I had not even heard of sushi and now it is a quick snack, the kids have it in their lunchbox and I make it for a simple healthy starter. I made 3 sorts, one contained just vegetables (catering for the vegetarian guests) another had raw salmon, avocado, and cucumber, and the last sort was a kid friendly teriyaki chicken style.