Starter to suit several tastes

[Ratatouille]

It is that time of year again. The group of friends who get together after the local winery open doors weekend to start off our festive "fun". We draw lots to decide who will get which course and who will bring the wine etc.

This year it is on December 2nd and I have drawn the starter. We will be 10, possibly 12. amongst I doesn't eat any fish and 2 don't eat shell fish. 2 don't eat cheese, one won't eat fruit or mushrooms and one has ethical problems with foie gras.

I suppose soup would be the way out but I fancy being a bit more creative and I really don't want to make 2 different dishes, but feel I might have to.

Solutions please Wildies.

[suffolk]

What about some little savoury tartlets? It wouldn't be too complicated to do several different fillings and then you could please all of the people all of the time

Some of the diners could even have a little salad with theirs.

[Ratatouille]

That's a good idea as long as the person i/c dessert doesn't do a tart - she usually does. I'll check. Salad is always served with the cheese course.

[Seatallan]

A pate possibly? Chicken liver?

[earthmaiden]

I was thinking pate or terrine too.
If asparagus was in season you could have it wrapped in Parma ham. I'm sure there are other things people wrap in it but I can't think what. Chicory would be too big for a starter.

Crispy duck pancakes?

[TeresaFoodie]

These meaty little crostini look quite nice.

https://www.bbcgoodfood.com/recipes/820 ... nd-pistach

Your list of requirements (or non-requirements) were actually more challenging than they first seemed!

[WWordsworth]

I had a blast from the past recently.
Decades ago we used to make Delia's veg fritters with red pepper sauce, we loved them.
How about a mini version?

[WWordsworth]

Mini Scotch eggs?

[scullion]

eggs mayonaise or small frittata?

[Zosherooney]

Arancini ?

Batons of veg and dips in individual bowls ?

[Ratatouille]

I had thought about pate but the starter provider last year took pate, although she had bought it from the butcher I sometimes make a timbale of chicken liver parfait made in little ramekins lined with cured ham. They look rather attractive when turned out.

I'm afraid I can't be making anything which means last minutes frying or cooking. Unless it's just soup to reheat.

I also wondered about stuffed eggs. If I did egg mayo I would have to use bought mayo as two of the guests have compromised immune systems.

[suffolk]

[earthmaiden]

Chicken liver parfait

[Ratatouille]

I was considering Zosh's suggestion of crudities and dips. I'm afraid that would not be considered an entree in these parts. Apperos in the summer perhaps

At Mannu's yesterday we had an amuse bouche which might work as an extend to an entree, It was a chestnut veloute topped with crispy bacon shards. Before that he served divie Parmesan sables with piment d'Espelette. I already have both recipes from him and I am wondering if combining the two might make a quite different and seasonal starter.

Any oppinions folks?

[WWordsworth]

Parmesan and bacon is fine but parmesan and chestnut is something I have never tried.
I would test it on Mr R

[Ratatouille]

We tested it yesterday at Mannu's

I rang him to have a chat this afternoon. as usual he was so helpful. He suggested my line of thinking was sound but adding some fresh truffle shavings, I wondered if i could get trufffles so early in the season but he said he could get some for me. He even offered to lend me some plates/dishes, I can cope with that

I am thinking I might have cracked it.

Anyone want to sign up?

[earthmaiden]

It sounds perfect! It does sound an unusual combination but very nice.

[Amber]

How about two roulades? Arranged very artistically. I usually use cream cheese, but...

A green one - with chopped spinach in the egg mix, and spread with fried green pepper, yoghurt, and watercress.

A red one - with tom purée in the egg mix, and spread with fried red pepper, toms, yoghurt and hot chilli sauce.

With fresh Parmesan on the side for those that ‘do’.

[Ratatouille]

I've got to serve whatever it is plated. Hot chilli sauce would not go down well with the French contingent. They seem genetically unable to deal with anything spicier than mild curry powder.

[Seatallan]

[miss mouse]

[suffolk]

[Catherine]

How about piedmond peppers. Just leave out the anchovy for the fish haters

https://www.deliaonline.com/recipes/col ... ed-peppers