Kitabı oku: «Entertaining at Home»

Rachel Allen

Entertaining

at

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CONTENTS

Cover

Title Page

Introduction

BRUNCHES AND LUNCHES

BRUNCH

Baked eggs with creamy kale

Wild mushrooms on toast with chive hollandaise

Citrus honeyed fruit

Sweetcorn fritters with mango and avocado salsa

Hot buttered oysters on toast

Lazy weekend Bloody Mary

Isaac’s frittata

LUNCH

Spinach soup with rosemary oil

Skirt steak with spicy potatoes

Oven-baked courgette tortilla

Stir-fried tofu with noodles

Celeriac soup with roasted hazelnuts

Tuscan beans on toast

Creamy fish pie with mushrooms, cucumber and leeks

Tagliatelle with smoked salmon and avocado

Clams marinara

Crab bisque

Salade Niçoise

Chicken and cabbage salad

Thai noodle broth

Pork rillettes

Game terrine with celeriac remoulade

Penne with asparagus and Parma ham

Venison sausages with celeriac purée

Stocks

DESSERTS

Polenta, orange and almond cake

Almond meringue with apricot purée

Orange meringue roulade

Apple snow with shortbread biscuits

Mango and raspberry Bellinis

Apple and blackberry bread and butter pudding

CASUAL MEALS

MAIN COURSES

Chilli sin carne

Sweet potato and chickpea tagine

Roasted vegetable coconut curry

Bean burritos with refried beans, guacamole and tomato salsa

Fish tacos with pepper and spring onion salsa

Fusilli with beans, smoked salmon and olives

Chicken and olive tagine

Chicken, pork and prawn paella

Beef and red wine stew

Chinese-style ribs with coleslaw

Mild lamb curry

Slow-roast ginger and citrus shoulder of pork

DESSERTS

Spiced poached pears

Ginger and treacle pudding

Apricot crumble

Cherry custard pudding

EATING OUTDOORS

STARTERS

Middle Eastern chilled cucumber soup

Harissa roasted vegetables

Tomato and lentil couscous salad

Pan-fried mackerel with panzanella salad

MAIN COURSES

Southeast Asian grilled fish

Salmon teriyaki

Marinades

Spiced barbecued lamb with potato salad and mint raita

Honey, mustard and ginger pork skewers

Lamb and lentil salad with olives and roast red peppers

SALADS AND SIDE DISHES

Broad bean and pancetta salad

Fennel, orange and hazelnut salad

Sue’s aubergine, yoghurt and harissa salad

Beetroot slaw

Garlic and herb mushrooms

Grilled asparagus

Barbecued corn on the cob

DESSERTS

Blueberry and custard tart

Strawberries in rosé wine

Strawberries and blueberries with Grand Marnier

Peaches with mascarpone, walnuts and honey

CANAPÉS AND SMALL BITES

SAVOURY CANAPÉS

Moroccan tomato and yoghurt shots

Spicy pastry straws

Black pudding, blue cheese and beetroot toasts

Caramelised onion, blue cheese and walnut tarts

Gently spiced prawn and bacon skewers

Smoked salmon tartlets

Buckwheat blinis with smoked salmon, crème fraîche and caviar

Crab, chorizo and anchovy toasts

Potato soup with chorizo and parsley pesto

Thai chicken cakes with sweet chilli jam

Duck and Chinese five-spice spring rolls

Mini Yorkshire puddings with peppered steak and onion jam

COCKTAILS

Watermelon margaritas

Elderflower champagne

Negroski

Summer punch

Tropical fruit fizz

Apple, rum and ginger

SWEET CANAPÉS

Mendiants

Chocolate, pecan and meringue squares

Pistachio and cranberry chocolates

Crystallised ginger fudge

Mini coffee cupcakes

SMALL CELEBRATIONS (2–4 PEOPLE)

STARTERS

Scallops with Brussels sprouts, bacon and orange

Asparagus on toast with hollandaise sauce

Warm winter green salad with Caesar dressing, smoked bacon and a poached egg

Tomato, mozzarella and tapenade crostini

Gratins of butternut squash and leek

Halloumi with Greek salad and roasted pitta wedges

MAIN COURSES

Summer pea and mint ravioli

Pan-fried tuna with olive, sun-dried tomato and caper salsa

Poached monkfish with tomato, sherry vinegar and toasted hazelnut salsa

Pan-grilled chicken breasts with basil cream sauce and roast cherry tomatoes

Rack of lamb

Chicken confit

Garlic and herb pork chops

Steak au poivre

Pheasant casserole with chorizo, cream and thyme

Roast duck breasts

SIDE DISHES

Watercress mousse

White bean purée

Pea guacamole

Potato and anchovy gratin

Cucumber with mint

Buttered courgettes

Fluffy mashed potato

Creamy lentils with rosemary and tomatoes

Creamy polenta

Sauteed rosemary potatoes

DESSERTS

Chocolate crèmes brulées

Iles flottantes

Coffee zabaglione with tuiles biscuits

Orange sorbet with Campari

DINNER PARTIES (4–8 PEOPLE)

STARTERS

Ballycotton prawn soup with rouille and toasts

Chicken liver pâté with sweet apple relish

Fish mousse with shrimp beurre blanc

Smoked mackerel and goat’s cheese soufflé

Decadent mushroom tart

Beef carpaccio

Sesame and mint chickpea pancakes

MAIN COURSES

Summer vegetable stew

Jerusalem artichokes, toasted hazelnuts and goat’s cheese with pasta ribbons

Bulgar wheat pilaf

Miso salmon steaks

Fragrant coconut prawns

Fish stew

Pot-roast pheasant with bacon and brandy

Beef Wellington

Roast pork belly with a fennel and garlic rub

Roast loin of lamb with a spicy rub

Coq au vin

Roast duck legs

SIDE DISHES

Lentils with red wine

Braised chicory

Green salad dressings

Spinach and mint orzo

Creamy potato and Gruyère gratin

Ribboned carrots with honey and parsley

Butternut squash and chickpeas with cumin and coriander

Roast garlic colcannon

French beans with lemon and pine nuts

Soy and sesame pak choi

DESSERTS

Maple pecan toffee tart

Blackberry mousse

Raspberry and amaretto tart

Peach jelly pannacotta pots

Tiramisu

Spiced raisin tart

Almond and orange cake

Orange ice cream

Cinnamon ice cream

Gin and tonic lemon sorbet

Choosing a cheese board

Paper-thin crispbreads

LARGER GATHERINGS (8–12 PEOPLE)

STARTERS

Chilled avocado soup with red and yellow pepper and coriander salsa

Roast wedges of butternut squash with goat’s cheese and spinach pesto

Spinach pesto

Zingy Asian prawns

Lamb cutlets with spinach pesto

Winter leaf salad with pomegranate, apple and walnuts

Smoked fish platter with Ballymaloe cucumber relish

MAIN COURSES

Greek red peppers

Baked beetroot risotto with Parmesan crisps

Zesty pine nut-crusted fish with salsa verde

Soy-poached fish with avocado salsa

Spiced chicken with red pepper and almonds

Conchiglie pasta with chicken livers, bacon and port

Winter herb and sausage pasta

Cassoulet

Beef and wild mushroom lasagne

Roast haunch of venison

SIDE DISHES

Wilted greens with garlic and anchovy breadcrumbs

Roast Jerusalem artichokes

Rosemary and garlic bread

Parsnip, mustard and parsley mash

Crunchy roast coriander potatoes

Potato and mushroom gratin

Cucumbers with tomatoes, cream and mint

DESSERTS

Amaretti with brandy and ice cream

Iced strawberry parfait with strawberry sauce

White chocolate and ginger parfait with dark chocolate sauce

Raspberry millefeuille

Salted caramel chocolate tart

Rhubarb and ginger crumble cake

Passion fruit and orange granita

Chocolate roulade

THE BUFFET PARTY

Egg mayonnaise

Potato and fresh herb salad

Cucumber and dill salad

Tomato and basil salad

Mushroom, lemon and garlic salad

Oignons à la Monégasque

Smoked mackerel with dill mayonnaise

Oysters

Gravalax

Poached whole salmon with basil mayonnaise

Boiled shrimps or prawns with herb mayonnaise

Crab and mayonnaise salad

Dressed mussels and clams

Ballymaloe glazed loin of bacon with spicy mayonnaise

Cold roast chicken with herb stuffing

Roast lamb with redcurrant jelly

Roast pork with apple sauce

Traditional roast rib of beef with horseradish sauce

PLANNING YOUR BUFFET PARTY

Index

ACKNOWLEDGEMENTS

Copyright

About the Publisher

Introduction

Friends, family, good food, good times-this is what entertaining is all about. It can be as relaxed as flopping down on the sofa with a few friends to share nibbles and drinks, or as formal as getting out your best china and ironing your tablecloth for a three-course meal. How you choose to share your time and your cooking creations with your loved ones is entirely up to you. What each kind of gathering has in common, however, is a happy, welcoming atmosphere, and the main ingredient for that is you.

The kind of entertaining my family tends to do at home is most often spontaneous and casual. Maybe there’s a big pot of cassoulet bubbling away gently in the oven and we’ll realise there’s enough to share, so after a phone call or two we find ourselves with several hungry friends arriving at the door with bottles in hand. But there are also times when we’ll have a larger gathering or a particularly special evening when we want to push the boat out and make more of an effort with both the food and the table decorations.

In this book I hope to give you the inspiration and tools you will need to entertain for any gathering, whether relaxed and intimate or a great big bash, while actually getting to enjoy yourself as well. It doesn’t matter if you’re a seasoned cook or a complete novice in the kitchen; I’ve tried to give you achievable recipes that take the mystery and complication out of cooking for a special occasion. And you’ll find many of the recipes easy enough to cook to make any meal a special occasion.

Your guests

Whatever sort of entertaining you are doing, do let your friends know what kind of party it is, whether a casual plate-in-your-hand-type supper, a stand-around evening of cocktails and canapés, or a more chi-chi dressy affair. There’s nothing worse than turning up in jeans only to find that everyone else is in a little black number.

Be sure to always ask about food allergies or other dietary requirements. It’s often easier to make the same food for everyone, so don’t plan your food until you know what your limitations are. Of course, if your plans are to have a barbecue or a big roast, you may need to prepare something special for your vegetarian guests, but for the most part, simple allergies shouldn’t be such a problem that everyone has to have a limited menu. There are so many options-it’s not as scary as you think.

If you’re planning a very special occasion where you’re either cooking a more elaborate meal or you have a large crowd, you may wish to send out proper invitations with an RSVP so that you know exactly how many you’re cooking for before you do your shopping.

On the day of your party, think about having nibbles such as nuts or canapés ready to tide everyone over until all your guests have arrived-or to keep them fed if things are running late in the kitchen!

Your home

If you are doing more grown up, or ‘formal’ entertaining, take the time to think about atmosphere and how to create a welcoming setting so your guests feel you’ve made a little extra effort to make them feel special and relaxed. Little touches such as candles or fairy lights rather than harsh lighting from above can really help set the scene. Besides, who (or indeed what room) doesn’t look better in the soft glow of candlelight?

Flowers make any home look more dressed up, but that doesn’t necessarily mean investing in bouquets from the florist. Even just some little vases or jars of hand-picked flowers from your garden add a thoughtful touch. And you don’t need to limit them to the table-put them in the kitchen, living room, even the bathroom.

Your table

If you’re having a larger group of people and are feeling creative (and have the time), you may even wish to make table decorations and/or place settings for each of your guests. It also means you can control who sits next to who! It’s great fun to make name tags and people love taking them home. Be as creative as you wish. Below are some of my favourite table-decorating ideas:

* Everyone loves place cards! Try old-fashioned packing labels with the guest’s name written on and tied around a napkin or the base of a wine glass, or even pierced through onto a satay stick. Or if you’re feeling ambitious, make cookies or biscuits for each guest with their name written in icing or chocolate.

* If you don’t have napkin rings, just tie a pretty piece of ribbon around your napkins, perhaps in different colours for each napkin. To jazz it up further, you can tie on fresh rosemary and/or bread sticks.

* For a really special event, place mini wrapped presents on each place, tied up with twine or ribbon and with a name tag.

* For a seaside theme try candles in oyster or scallop shells or sand in the bottom of glass candle holders or pretty glass jars with tea lights; pebbles, slate or driftwood pieces with guest’s names in chalk; shells on the table.

* For a holiday splash, place Christmas baubles in little glasses or shallow tumblers around the table; spray some holly lightly with glitter, place small branches in a flower vase with baubles hanging off (place sand in the bottom to keep the branches in place). You can write guests’ names on bay, holly or ivy leaves with gold or silver pen.

* At Easter, you can try a similar trick-from small branches hang painted eggs. You can also spray the branches silver or gold. You could even do a mini version with quail’s eggs! Place mini pastel-coloured Easter eggs or little chicks around the table.

* In autumn, place pumpkins and squashes in groups on the table and/or outside the front door.

* For national holidays, place little flags at each setting or down the centre of the table.

* For your floral arrangements, try not to have one enormous bouquet in the middle of your table. Instead, make smaller arrangements in lots of small glass holders of different sizes so your guests can see over them. Or try small terracotta pots of herbs or little flowering plants, or put miniature bulbs, such as bluebells or narcissus, in a pot or glass vase for a temporary display. Avoid overly scented flowers, which may overpower your food.

SETTING THE TABLE

Not everyone has an extensive range of cutlery to set a formal place setting, so don’t panic about doing this ‘properly’. But I often do get asked, ‘Where should the water glass go?’ or ‘Where should I put a side plate?’, so if you want to set a fancy table, here is the general thinking on how your place setting should look:

What to serve?

Choosing your menu is the first important step to a good party. More often than not in planning what you serve, seasonality is the key. But menu planning is also about choosing dishes that will both complement each other and be enjoyable to eat together. So avoid a repetition of ingredients from course to course, as well as ensuring you have different colours and textures of food throughout. Ensure, too, that each of the elements when added up are not too heavy.

As before, be sure to get any dietary restrictions from your guests well in advance of your planning. Don’t feel you need to plan three big fancy dishes-one show stopper will be enough to create a memorable meal if you are time-starved but still want to impress. Your other courses (should you choose to serve them) can then be less complicated. You also don’t need to serve fancy dishes just because you’re having guests-simple food beautifully presented in your warm loving home can have just as much of an impact, if not more so.

At the end of each chapter I have grouped together my favourite recipe combinations or advice for preparation to make well-balanced menus in order to help simplify your planning.