I will be teaching this to a scout troop. I haven't cooked much for years, but I'm really looking forward to this. I designed menus, mostly for full formal presentation to at least 2 people. I haven't decided on some of the details. Some of the courses are designed to be presented as central dishes, some of them are designed to be served individually to each diner. The starters are all individual.
I welcome suggestions.
Devilled eggs, presentation to be decided.
Duchess potato nests containing roast vegetables.
Broccoli florets or asparagus.
Cottage cheese salad (individual)
Cheese cake (not sure about this)
(This is the menu I'm least happy with overall)
Clear tomato soup
Stuffed cabbage leaves
(dishes served centrally)
Pineapple upside down cakes
Avocadeo with lemon and watercress
Mange tout or Asparagus
Oce cream and raspberry tart
Goat's cheese tart
Salad Nicoise (unmixed, decorative)
(all decoratively presented)
(hmmm, I wonder about this one. I suspect the Nicoise might stand alone as a centerpiece, and it will need either multiple supporting dishes, or none)
Lemon meringue pie (can I teach them to make this in 1hr30?)
Each menu has to be prepared by 4 or 5 non-chef type people with instruction (from me? unless I can convince anyone else!) in under 1hr 30 minutes. It is my intention that this should present them with a considerable challenge, both technically and artistically. It's also one of the bigger timing and management challenges I've set myself. I suspect I will do a lot of preparation and timetabling before I even start.