prepared. The secrets of hosting a good dinner party.
50 make-ahead recipes for friends and family
Text, photographs and design by Rosie Maynard. No part of this work may be reproduced, without permission. Produced at Bath Spa University.
Visit the prepared website: http:// rosiemaynard12.wix.com/prepared
Chef’s Notes Metric measures are given for all recipes. All spoon measures are level. 1 teaspoon = 5ml; 1 dessertspoon = 10ml; 1 tablespoon = 15ml Medium sized ingredients should be used, unless otherwise specified. This book contains dishes made with nuts. All fresh produce should be washed, before preparation.
contents introduction 1 nibbles 10 starters 14 mains 18 22 side dishes desserts 26
introduction. the food. They Dinner parties are not just about conversation and are social occasions, filled with around the table. laughter, as you pass the potatoes ing goodbye to From peeling the vegetables to say should be a laid your guests, the whole experience back and pleasurable one. scary, when it Hosting a dinner party can seem hosting a good doesn’t need to be. The secret of unpretentious. dinner party is being prepared and recipes that can This book contains a collection of to your dinner be made in the time running up frozen. party or even cooked in advance and t’s ready to go In our chaotic lives, having food tha l. From Quick is more convenient and less stressfu late Teacups, Chilli Cheese Straws (p.12) to Choco ke-ahead dishes prepared is full of impressive, ma that couldn’t be easier. to sweat in the Because, why should you have mselves? kitchen while your friends enjoy the
5
hints & ti Keep it Simple
Ditch Formalities
Forget time-consuming
Invite your guests by text,
beef wellingtons and
wear whatever you want and
attention seeking soufflés.
consider cooking a one-pot
With the desire to impress
dish that guests can serve
guests, we often forget
themselves at the table. Gone
that simple meals – cooked
are the days of stuffy, formal
well – are nearly always
dining – who doesn’t prefer a
more enjoyable than over-
more casual, intimate dining
complicated dishes.
style?
6
ips. Clever Shopping
Diets
Quality ingredients
Check dietary requirements in
transform dishes, so focus
advance and plan one menu
on using seasonal produce
that caters for everyone. For
and good cuts of meat.
instance, if your friend is a
If you’re short on time,
vegetarian, why not serve up
cut down on some of the
an entirely vegetarian menu?
cooking by buying nuts and
This will make your life easier
olives for guests to snack
and your guest will feel like
on, instead of creating your
they haven’t had to trouble
own nibbles.
you.
7
Freezing
Reheating
Ensure food is
Meals should only be
covered and at
reheated once. On the
room temperature
hob, dishes should be
before freezing or
brought to the boil and
refrigerating. You
heated through for five
can speed up the
minutes. In the oven, food
cooling process
should be reheated at
by placing the
180째C/Gas Mark 4 for at
covered dish in
least 20 minutes. If using
a sink of cold
the microwave, cover
water.
the dish with pierced clingfilm, to prevent splattering while allowing moisture to escape. Always ensure reheated dishes are piping hot, before serving.
9
nibbles.
t equal being There are not many things tha h a drink and welcomed into someone’s home wit ple more drinks some nibbles. Then, perhaps, a cou the finger foods and a few more nibbles. Place guests to pass around your house, or encourage ich always helps them around to one another – wh you want to give to get the conversation flowing. If , refer to them
these little snacks a more luxury feel as canapés.
11
Preparation: 30 mins Finishing : 5 mins Freeze for: 1 month
Quick Chilli Cheese Straws. 375g ready rolled puff pastry a handful of flour 125g parmesan, finely grated 1 red chilli, finely chopped (optional) salt and pepper
1 Preheat the oven to 200째C/Gas Mark 6 and grease 2 large baking trays.
2 Roll out the pastry to 35cm by 25cm on a
floured surface. Scatter the cheese and chilli evenly over half of the sheet of pastry. Fold the other half of the pastry over the covered half and roll the pastry out to a 4mm thickness. This will ensure that the cheese and chilli is embedded into the pastry.
3 Cut into 1cm strips. Turn the ends of the
pastry to create a twisted effect and place on the baking tray, leaving at least 1cm between each cheese straw.
4 Bake for 15-20 minutes. The cheese straws should look golden and crispy. Once cool, place in an airtight box and keep in the fridge for up to 3 days. If freezing, these straws can be reheated in the oven for 5 minutes at 200째C/Gas Mark 6.
12
Makes 24
The
chilli in these cheesy twists means they are
great to be eaten as they are, although they are also
good for dipping.
13
starters.
a meal fancier. Adding a starter immediately makes to cook and will Luckily, these starters are easy Designed with require minimum effort to finish off. not too heavy, as your stomach in mind, these are etites before the you won’t want to ruin guests’ app main course.
y are so versatile, Soups are always a good choice, the h Gazpacho is a and these ones freeze well. Spanis , which means firm favourite, as it is served chilled the fridge to the you can deliver it straight from rter, remember table. If you’re opting for a salad sta ore adding the to leave it until the last minute bef lettuce leaves if dressing, which may corrode the left too long.
15
Preparation: 1 hour Finishing : 7 mins Freeze for: 1 month
Sherried Tomato Soup. 4 large plum tomatoes, halved 3 tablespoons olive oil 1 large onion, finely diced 3 cloves, garlic, finely chopped 4 sundried tomatoes 1 tablespoon tomato puree 450ml vegetable stock 1 teaspoon caster sugar a handful of fresh basil 4 tablespoons sherry (optional) salt and pepper 4 tablespoons double cream, to serve
1 Place the plum tomatoes on a baking tray, sliced side up. Drizzle with a tablespoon of olive oil and bake at 150°C/Gas Mark 2 for 20-30 minutes until softened.
2 Meanwhile, with the remaining oil, fry the
onion and garlic in a large saucepan over a low–medium heat, until lightly browned. Add the baked plum tomatoes, sun-dried tomatoes, tomato puree, stock, caster sugar and basil, reserving a few of the smaller basil leaves to garnish. Leave to simmer, over a low heat, for 30 minutes. Blend, using a food processor, for at least 2 minutes; you may need to do this in a few batches.
3 Allow the dish to cool and refrigerate or
freeze until needed. To reheat, ensure the soup has thawed, place in a saucepan and bring to a simmer. When the soup is heated, take it off the heat and, if using, add the sherry. Serve by swirling double cream on top and garnish, using the remaining basil.
16
Serves 4
The
sherry, basil and cream make this familiar dish a little more
17
special.
mains.
important than With the main course, it’s more rty. Of course, ever to keep things simple and hea y, the following following the prepared philosoph dishes are just that.
, it can be hard to When you’re entertaining a crowd ce your main dish please everyone. The solution? Pla your guests to and some sides on the table and tell this is that your help themselves. The beauty in , you’ve saved guests can avoid foods they don’t like their food at the time plating up, and everyone gets ’ve made a little same time. Just ensure that you se mains will extra than you need, because the s. have your guests reaching for second
19
Preparation: 15 mins Finishing : 35–45 mins Freeze for: N/A
Prosciutto & Boursin Chicken 6 chicken breasts 75g Boursin cheese 12 prosciutto slices 180cm cooking string 6 rosemary sprigs salt and pepper
1 Make a 2cm slit in the top of each chicken
breast, taking care not to cut the whole way through. Using your fingers, widen the area inside these cuts. Divide the Boursin into 6 portions and stuff it into the pockets in the chicken, with your finger tips. Don’t worry if the chicken looks messy, as the prosciutto will cover any excess cheese.
2 Tightly wrap the chicken with the prosciutto,
using two slices for each breast. Secure, using 30cm of cooking string, tying a bow above where the slit is. Place the wrapped breasts in a large, lightly greased oven-proof dish, with the knot of the string facing upwards. Place a sprig of rosemary under each string.
3 Cover the dish with foil and keep in the fridge for up to 24 hours. When ready to cook, preheat the oven to 200°C/Gas Mark 6 and bake, with the foil still in place, for 35-45 minutes. The chicken should be cooked but still moist.
20
Serves 6
The
string and rosemary make this chicken look sophisticated, with practically
21
no extra fuss.
side dishes. too fussy. Sides Side dishes run the risk of being ightforward, so as should be kept flavourful but stra not to detract from the main. king your mains Think carefully, when matchma of dishes to and sides; there’s a wide variety t Vegetables to decide between, from Smashed Roo ’ve gone for a Dauphinoise Potatoes (p.24). If you omplicated side more complex main, stick to an unc dish.
ble with each Try to serve up at least one vegeta pter, for a list of meal. Check out the end of the cha vegetables and cooking times.
23
Preparation: 1 hour & 15 mins Finishing : 40–50 mins Freeze for: 1 month
Dauphinoise Potatoes 1kg potatoes, peeled and thinly sliced 4 cloves garlic, grated 500ml milk 250ml double cream 25g Cheddar cheese, grated salt and pepper
1 Preheat oven to 150°C/Gas Mark 2. Put
potatoes and garlic in a large saucepan and cover with the milk. If the milk doesn’t cover the potatoes, add some water. Bring the pan to the boil and simmer for five minutes, until the potatoes are slightly softened. Strain the potatoes, reserving the milk in case you need it later.
2 Layer the potatoes in a greased 24cm square ovenproof dish. Pour over the cream and add the reserved milk, if needed, until the potatoes are covered. Cover with foil and bake for one hour or until the potatoes are softened and the cream has thickened.
3 Allow the dish to cool and place in the
freezer for up to one month. When ready to finish cooking, preheat the oven to 180°C/Gas Mark 4. Cook from frozen, with the foil still on, for 30-40 minutes or until the potato is piping hot. Sprinkle with the cheese and bake uncovered for 10 minutes so that the cheese is melted and the top turns golden.
24
Serves 8
Dauphinoise potatoes are arguably the most of side dishes.
decadent
Floury potatoes, such as Desiree,
King Edward or Maris Piper,
25
work best.
desserts.
that they can be The best thing about desserts is fridge. This not served chilled, straight from the easier, but also only makes cooking in advance minutes to digest means that if you need a few more r final course. your main, no harm will come to you then you could If you’re throwing a larger party, ts in advance, create a variety of different desser eesecake (p.28), or try out the Peanut Butter Ch usly! which can serve 12 people genero
27
Preparation: 1 hour & 15 mins Freeze for: 1 month
Peanut Butter Cheesecake. 160g digestive biscuits 60g salted peanuts 40g unsalted butter 450g cream cheese 200g caster sugar 125ml soured cream 250g smooth peanut butter 4 eggs, gently beaten 3 egg yolks, gently beaten 250ml double cream 200g chocolate, melted
1 Preheat the oven to 180째C/Gas Mark 4. Place a roasting tray with some water in, on the top shelf, to keep the cake moist. Using a blender, blitz the digestive biscuits, butter and 50g of peanuts together to form a biscuit base. Press this mixture into the bottom of a greased 23cm/9inch springform tin and place in the fridge.
2 Slowly blend together cream cheese, caster
sugar, soured cream and peanut butter. Using a spoon, stir in the eggs and egg yolks, being careful not to overbeat, as this may cause cracks while baking. Smooth the filling onto the base and bake for 45 minutes. When the cheesecake is cooked it will be firm at the edges while maintaining a wobble in the centre.
3 While the cake is cooling, bring cream to the
boil in a saucepan. Take off the heat and whisk in the chocolate. Leave to cool and then spread over the cheesecake. Decorate with the remaining peanuts.
4 Keep in the fridge for up to four days, or freeze for a month. Allow to thaw overnight in the refrigerator and eat within 2 days.
28
Serves 12
This recipe may look complex, but follow it be rewarded with a
carefully and you’ll
rich and slightly quirky cheesecake.
29
The secret of hosting a good dinner party is being prepared Don’t tie yourself to the kitchen, when you should be enjoying time with friends and family. Through clever shopping, cooking ahead, and freezing, you can be confident that you’ll impress, without having to stretch yourself on the night. Be prepared, with 50 easy-to-execute dishes that you can make-ahead and quickly finish later.