WE almost always cook too much when we entertain. And I’m quite certain that I’m not alone. It must be an Asian thing – the thought of running out of food when you have guests under your roof is something too horrible to contemplate and we probably cook twice as much as we need.
So after we wave goodbye to our last guests and persuaded them to please “take something” home with them, we hurry to the kitchen to deal with the remains of the day … last week it was a mountain of spaghetti, a tureen of chicken and mushroom sauce, enough homemade bread to eat over the next two weeks, a dozen jacket potatoes, various bits of barbecued meat, an enormous bowl of salad, a platter of fried noodles, half an apple tart and half a chocolate cake ….
Truth be told though, we actually enjoy disposing of these leftovers – it means not having to cook for the next couple of days and forays into the fridge are always rewarded with some tasty bounty. Mutiny only starts to rear its ugly head when I try to fob off the same dish one time too many.
Fortunately, I’m a expert of disguise and by the time I’m done, no one even knows they’re eating last’s week’s party food …. I pass on here, some of my tried and tested tricks.