Entertaining at Home by Allen, Rachel -- Read -- Imperial Library of Trantor

Index

Cover Title Page Contents 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

SALAD 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

← Prev
Back
Next →

← Prev
Back
Next →