Entertaining made easy.
BLT BEST vol au vents - Fill shop-bought vol au vents with egg mayonnaise. Decorate with cherry tomato, pan-fried bacon pieces and spinach leaves.
Grilled scallops - Add a tiny amount of butter and a mixture of soy, grated ginger and mirin (Japanese cooking wine) to scallops. Grill in oven at 190 degrees for a few minutes.
Fresh sea urchin on mini toasts - Uhm, as mentioned. Serve with a tiny amount of cream cheese and dill.
Roast duck witlof sang choy bao - Stir fry diced (shop-bought) roast duck meat with diced shitake mushroom, cabbage and carrot. Add oyster sauce and pepper to taste. Serve with witlof leaves.