Recipe Library: 
One often needs to invite friends or business associates for a drink and something light to eat without going the whole Dinner Party route.This classy but casual menu only requires a napkin, medium size plate and fork for each guest. The food is set out on a server or side table so guests can help themselves.
The paté and melba toast can be made well in advance. The eggs can be boiled earlier on and the Yoghurt Cheesecake Dipping Sauce gets better if it stands in the fridge, covered, for a day.
come for drinks and a bite to eat
Chicken Liver Paté De Luxe
Ciabatta Melba Toast
Smoked Oysters
Eggs with Brandied Mustard Sauce
Smoked Mozzarella and Tomato Salad with Balsamic Vinaigrette
Cheese Platter
Whole Strawberries with Yoghurt Cheesecake Dipping Sauce
The silky smooth texture of this paté makes it a real treat. It will keep in the fridge for a week.
3-4 oval paté pots (12 cm x 9 cm wide)
8 spring onions, finely sliced with green tops
TO SERVE
or 8 medium size ramekin dishes (9 cm across the top)
or 12 tiny ramekin dishes (6 cm across the top)
3 T (45 ml) butter
250 g fresh chicken livers (here I would choose free range if possible)
1 cup (250 ml) fresh cream
3 extra large eggs
3 t (15 ml) Ina Paarman's Seasoned Sea Salt
½ cup (125 ml) port or sherry or chicken stock
Sprigs of thyme
½ cup (125 ml) melted butter
melba toast made with ciabatta bread
2 x 85 g tins smoked oysters (optional)
Preheat the oven to 160°C. Butter ramekin dishes or oval paté pots. Sauté the spring onions in the butter. Leave to cool. Rinse the chicken livers under clean cold water and remove any traces of green. Place in a blender together with the cream and the eggs. Blend very well until completely broken down. Add the spring onions, Seasoned Sea Salt and port. Blend again until no texture remains. Strain through a sieve into a large measuring jug. Discard solids. Pour into ramekins. Place ramekins in a pan half-filled with boiling water. Bake open for 20 minutes until the tops are just firm to the touch and the patés are slightly puffy. Leave in the pan of water, until cooled down. (The bigger paté pots must be baked for 30 minutes). Place sprigs of thyme on top of each paté and pour melted butter over to seal in the flavour and preserve the paté. Delicious spread on bruchetta or melba toast and served with or without smoked oysters.
CHEF'S TIP:
The total volume of the paté is 820 ml - to test if your dish/dishes are adequate to hold the volume, measure 820 mls of water and fill the dish/s up to nearly full to "fit for size" beforehand.
Serves 6
1 ciabatta loaf - preferably a day or two old
Preheat the oven to 180°C. Cut the bread into paper-thin slices, best choice is an electric meat slicer or otherwise use an electric carving knife or very sharp serrated knife.
Pack the slices of bread out on a metal cooling tray that fits into your oven. Bake for ± 10-15 minutes until the toast is golden brown, dry and slightly curled. Leave until completely cold and then store in an airtight container between layers of greaseproof paper. Will keep for weeks if kept well sealed.
Serves 6
Let me teach you the painless and foolproof way to boil eggs so you don't end up with rubbery balls! Serve them, cut into quarters and coated with the most delicious mustard sauce enriched with a touch of brandy and cream.
6-8 large eggs
Ina Paarman's Seasoned Sea Salt
1 x 200 ml Ina Paarman's Ready to Serve Mustard Sauce
1-2 T (15-30 ml) brandy
2 T (30 ml) cream
Gently place the eggs in a pot half-filled with cold tap water. Bring to the boil. Cover with a lid, switch off the heat and leave the eggs to stand for 8 minutes without actually boiling them. For extra large and jumbo eggs allow an extra 2 minutes.
Drain off the hot water, immediately cover the eggs with cold water and tap them against the side of the pot to crack the shells (this prevents a blue ring from forming around the yolk).
When cool enough to handle peel the eggs using the water to wash away every bit of shell. Keep at room temperature. Refrigeration will make the eggs tough.
TO SERVE
Cut the eggs into quarters and arrange yolk-side up in a serving dish. Season lightly with Seasoned Sea Salt.
Decant the Mustard Sauce into a jug, add brandy and cream and beat with a fork to blend.. Microwave for 35 seconds on high just to warm the sauce. Pour over the eggs.
Serves 4 - 6
An excellent way to make a tomato salad with a smokey difference.
400 g cherry or baby roma tomatoes
1 t (5 ml) Ina Paarman's Green Onion Seasoning
1 t (5 ml) sugar
¼ cup (60 ml) Ina Paarman's Balsamic Vinaigrette
100 g smoked mozzarella cheese, cut into short strips
2 cups (500 ml) fresh rocket or basil leaves or watercress
Cut the tomatoes in half, through the waist and place them in a mixing bowl. Add the Green Onion Seasoning and sugar. Toss to mix. Leave to stand at room temperature for 30-45 minutes. The salt and sugar will help to intensify the flavours.
Toss the tomatoes with the cheese. Dish up onto a bed of rocket or basil. Dress with Balsamic Vinaigrette and serve.
CHEF'S TIP:
Watch out for a stunning new Tuscan Tomato Vinaigrette Dressing to be launched before Christmas. It will be excellent on this salad!
Serves 12
When preparing a cheese platter aim to have four cheeses. A gouda or cheddar, blue cheese, a soft cheese like cottage cheese and a soft rind cheese like camembert or brie.
I don't really see the need for butter but some people prefer to spread their biscuits or bread first.
Always leave the cheese out of the fridge to come to room temperature and never put it on top of, or near fruit, as the cheese will absorb flavours. The French like to serve cheeses on vine leaves when in season.
Water biscuits, provita or a good quality whole-wheat loaf with or without seeds is always popular.
Serves 8
This dipping sauce is a real standby during the summer months. It will keep for a week and is also delicious as thick 'custard' with fresh fruit or mixed into milkshakes and smoothies or even served at a Sunday brunch with fresh fruit.
1½ cups (375 ml) water
1½ cups (375 ml) plain fat free yoghurt
2 T (30 ml) fresh lemon juice
1 x 250 g Ina Paarman's Cheesecake Mix
½ cup (125 ml) fresh cream
Measure the water, yoghurt and lemon juice into a medium size mixing bowl. Sprinkle the Cheesecake Mix over and beat until well blended.
In a smaller mixing bowl, whip the cream until stiff. Using the same beaters, re-whip the Cheesecake mixture for 1 minute until smooth. Gently fold the whipped cream into the cheesecake mixture using a spatula or metal spoon and stir until evenly blended.
Cover and refrigerate. Dish into individual bowls for serving.
TO SERVE
1 kg strawberries, rinsed but keep them whole with the green stems on. Serve each guest with some strawberries and a bowl of dipping sauce. Grind black pepper over the strawberries at the table to intensify their flavour.
Suggestions by Christine Jenner-Clarke