Here we have given you a rough plan for the cooking. You can see how much time roughly you will need to prepare (you are doing something – chopping, frying, etc.), oven time (the food is in the oven – nothing for you to do) and wait (you are waiting for something – the hot ingredients to cook, the dough to relax in the fridge, and so on – nothing for you to do).
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This will help you to plan who does what and when. You can see the approximate total time required to complete the dish and the time at least one person will be occupied.
You can have one person cooking each dish or perhaps work together on everything.
We have aimed to be generous with the preparing times to be safe – you may find you can get everything done within these suggested times.
We aim to get the longer jobs completed in the morning. This takes the pressure off the afternoon. Also we need to consider what needs to be in the oven when and at what temperature.
In the morning you need the oven to make the bread and roast the beetroot.
In the afternoon you will use the oven to cook the potatoes and pork.
The order gives you an approximate schedule to ensure that the oven is used effectively. For example, we start by roasting the beetroot, preparing the break whilst the beetroot is roasting and then baking the bread.
Morning Schedule Approximate times for: | Preparing | Oven time | Waiting | Total Minutes |
Roast Beetroot | 10 | 45 | 55 | |
Black bread | 60 | 40 | 60 | 160 |
Lettuce Soup | 60 | 20 | 80 | |
Rhubarb Sorbet | 30 | 120 | 150 | |
Sable Biscuits | 60 | 15 | 30 | 105 |
Vegetarian Golabki (quite a bit of preparation and oven time here so it's worth doing in the morning) | 120 | 120 | 240 | |
Prepare blueberries (the rest of the sweet will be completed after the main course is served) | 20 | 20 | 60 | 100 |
Crush the Digestive Biscuits | 5 | 5 | ||
Candy Pecans | 10 | 5 | 15 | |
Prepare Dressing | 10 | 10 |
Afternoon Schedule Approximate times for: | Preparing | Oven time | Waiting | Total Minutes |
Dauphinoise Potatoes (aim to have the potatoes cooked just before the guests arrive then keep them warm in a low oven) | 60 | 120 | 180 | |
Ratatouille Vegetables (as for the potatoes – aim to finish cooking before the guests arrive and keep warm in the oven) | 60 | 60 | 120 | |
Prepare the Salad Leaves | 10 | 10 |
After the guests have arrived:
- Cut and grill the goat’s cheese
- Plate the salad leaves
- Whisk the dressing
- Plate the grilled goat’s cheese, candied pecans, beetroot
- Warm the soup
- Slice the black break
- Cut the pork
- Plate the pork
- Plate the vegetarian golbaki
- Put the potatoes and ratatouille into serving bowls
- Remove the Rhubarb Sorbet from the freezer
- Allow to thaw slightly
- Serve
- Assemble the Deconstructed Blueberry Cheesecake