Red, white and green party

Italian crisp bread

Rocket and cherry tomato salad

Pappardelle with chicken and butternut ragu

Courgette, pea and artichoke risotto

Layered lemon mousse

Frangelico crème brûlée

Italian crisp bread

• 1 × 10 g packet instant dry yeast
• 5 ml white sugar
• 25 ml lukewarm water
• 350 g white bread flour
• 5 ml salt
• 25 ml olive oil
• 200 ml lukewarm water
• 75 ml olive oil, for brushing
• 30 ml coarse salt
• 50 ml chopped fresh rosemary

1. Preheat the oven to 230 °C. Coat a 39 × 26 cm baking sheet with olive oil and set aside.
2. Combine the yeast, sugar and 25 ml water in a bowl and mix to form a thin cream. Sift the flour and salt into a bowl. Make a well in the centre and pour in the yeast mixture, 25 ml oil and 200 ml water. Mix thoroughly. Turn the dough out onto a lightly floured surface and knead for 10 minutes. Place the dough in a bowl and refrigerate for 20 minutes. Remove from the fridge, divide the dough into 12 pieces and roll out thinly onto the lightly floured surface. Brush with the 75 ml oil and sprinkle with the salt and rosemary. Place onto the prepared sheet and bake for 6 minutes. Remove from the oven and turn out onto a wire rack to cool.
3. CHEF’S NOTE: The crisp bread is best eaten warm from the oven but may be reheated (wrapped in foil) at 180 °C.

Serves 6

Rocket and cherry tomato salad

MAKE AHEAD: Make the dressing for this starter 1 day ahead and refrigerate.

• 240 g rocket leaves
• 400 g cherry tomatoes
• 1 bunch spring onions, thinly sliced
• 2 avocados, peeled, pip removed and cubed
• DRESSING
• 100 ml olive oil
• 40 ml white wine vinegar
• 30 ml honey
• 30 ml wholegrain mustard
• 2 ml salt
• 1 ml white pepper

1. Combine all the salad ingredients in a bowl and refrigerate.
2. TO MAKE THE DRESSING: Blend all the ingredients in the bowl of a food processor (fitted with the metal blade) and refrigerate until ready to use.
3. TO SERVE: Spoon the dressing over the salad and serve.

Serves 6

Pappardelle with chicken and butternut ragu

• 400 g pappardelle
• 5 ml salt
• 45 ml olive oil
• 6 skinless chicken breast fillets, cut into pieces
• 2 onions, sliced
• 10 ml crushed garlic
• 6 celery stalks, sliced
• 500 g butternut, peeled and cubed
• 2 fresh bay leaves
• 2 ml freshly ground black pepper
• 125 ml white wine
• 250 ml chicken stock (10 ml stock powder mixed with 250 ml boiling water)
• 15 ml cornflour mixed to a paste with 15 ml cold water
• 100 g Parmesan cheese, grated, for serving
• 20 g fresh basil, for serving

1. Boil the pasta in a large, heavy-based saucepan of boiling water until al dente. Drain and sprinkle with the salt and set aside until ready to use. Heat the olive oil in a large, heavy-based frying pan and sauté the chicken until golden in colour. Remove from the pan and set aside until ready to use.
2. Using the same pan, sauté the onions, garlic, celery and butternut. Add the remaining ingredients, except the cheese and basil. Cover and simmer for 30 minutes, or until cooked and all the liquid has been absorbed. Remove from the heat and combine with the chicken.
3. TO SERVE: Spoon the pasta and the chicken mixture onto a serving platter, top with the cheese and basil and serve.
4. CHEF’S NOTE: If serving the Courgette, Pea and Artichoke Risotto as a main course in addition to the Pappardelle with Chicken and Butternut Ragu, the combined meal would serve 12.

Serves 6

Courgette, pea and artichoke risotto

• 30 g butter
• 30 ml olive oil
• 2 red onions, chopped
• 10 ml crushed garlic
• 250 g Arborio rice
• 5 ml salt
• 50 ml white wine
• 1 litre vegetable stock (30 ml stock powder mixed with 1 litre boiling water)
• 400 g courgettes (baby marrows), sliced
• 250 g frozen peas
• 1 × 400 g can artichoke hearts, drained and quartered
• 100 g Parmesan cheese, grated
• 50 g Parmesan cheese shavings, for serving
• 50 g fresh peas, for serving

1. Heat the butter and olive oil in a large, heavy-based saucepan and sauté the onions and garlic. Add the rice and salt and sauté for 2 minutes. Add the wine and heated stock. Cover and simmer for 30 minutes, or until nearly cooked. Add the courgettes, frozen peas and artichokes and simmer for a further 10 minutes, stirring frequently. Remove the saucepan from the heat and stir in the grated cheese.
2. TO SERVE: Spoon into bowls and top with the Parmesan shavings and peas.

Serves 6 (see chef’s note on page 193)

Layered lemon mousse

MAKE AHEAD: This dessert can be made and refrigerated up to 2 days ahead.

• 1 grapefruit, peeled and sliced, for serving
• 1 orange, peeled and sliced, for serving
• Amaretti biscuits, for serving
• LEMON CURD
• 175 g castor sugar
• 3 jumbo eggs, beaten
• 125 g butter
• 200 ml fresh lemon juice
• LEMON MOUSSE
• 4 gelatine sheets
• 200 ml fresh lemon juice
• 150 g castor sugar
• 250 ml fresh cream, whipped

1. TO MAKE THE CURD: Combine all the ingredients in a heatproof bowl over a saucepan of simmering water and whisk until thick and glossy. Remove the bowl from the heat, set aside to cool and refrigerate until ready to use.
2. TO MAKE THE MOUSSE: Soak the gelatine sheets in a plate of cold water until soft and set aside until ready to use. Bring the lemon juice and castor sugar to the boil in a heavy-based saucepan, stirring until the sugar dissolves. Remove from the heat. Drain the excess water off the gelatine, stir the gelatine into the lemon mixture and refrigerate until almost set. Remove from the fridge and stir in the cream.
3. TO ASSEMBLE: Spoon the curd into a bowl and top with the mousse. Refrigerate until set.
4. TO SERVE: Decorate with the fruit and serve with the biscuits on the side.

Serves 6

Frangelico^® crème brûlée

MAKE AHEAD: Crème brûlée must be made at least 1 day ahead, but not longer than 2 days ahead.

• 850 ml fresh cream
• 8 jumbo egg yolks
• 100 g castor sugar
• 70 ml Frangelico^® liqueur
• 60 ml castor sugar, for serving

1. Preheat the oven to 180 °C. Coat 6 small ovenproof ramekins with cooking spray, place in a roasting pan lined with 3 sheets of newspaper and set aside.
2. Heat the cream in a heavy-based saucepan until scalding point. Remove from the heat. Beat the egg yolks and castor sugar in a mixing bowl until pale and creamy in colour. Pour the cream into the egg mixture, whisking thoroughly. Stir in the liqueur. Pour the mixture into the prepared ramekins. Pour hot water into the roasting pan to reach halfway up the sides of the ramekins. Bake for 35 minutes, or until set. The custard should come away from the side of the ramekin but the centre should still be a bit wobbly. Remove from the oven and set aside to cool. Refrigerate overnight.
3. TO SERVE: Sprinkle 10 ml castor sugar evenly over the top of each custard and caramelise with a blowtorch or place the ramekins under the grill of a very hot oven. Serve immediately.
4. CHEF’S NOTE: Lining the baking tin with 3 sheets of newspaper acts as an insulator and prevents the custard from curdling.

Serves 6

Bold-coloured glassware, rustic crockery, vegetables and grapes set the scene for a traditional, Italian-style function.

Create a sense of abundance with baskets overflowing with peppers and grapes.

A folded napkin with an elegantly placed flower adds to the charm of an informal setting.

A strategically placed, rustic container filled with bright red flowers catches the eye.