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Rachel Allen. Entertaining at Home
CONTENTS
Introduction
Your guests
Your home
Your table
SETTING THE TABLE
What to serve?
PREPARING AHEAD
BUDGET
Drinks
Keeping calm …
BRUNCHES AND LUNCHES
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
Spinach soup with rosemary oil
Skirt steak with spicy potatoes
RACHEL’S TIP
Oven-baked courgette tortilla
Stir-fried tofu with noodles
RACHEL’S TIP
Celeriac soup with roasted hazelnuts
RACHEL’S TIP
Tuscan beans on toast
RACHEL’S TIP
Creamy fish pie with mushrooms, cucumber and leeks
Tagliatelle with smoked salmon and avocado
Clams marinara
Crab bisque
COOKING A CRAB
Crab or prawn/shrimp stock
RACHEL’S TIP
Salade Niçoise
RACHEL’S TIPS
Chicken and cabbage salad
Thai noodle broth
VARIATION
Pork rillettes
RACHEL’S TIP
Game terrine with celeriac remoulade
RACHEL’S TIP
Penne with asparagus and Parma ham
Venison sausages with celeriac purée
RACHEL’S TIP
Stocks
Vegetable stock
Beef stock
Chicken stock
Polenta, orange and almond cake
RACHEL’S TIP
Almond meringue with apricot purée
Orange meringue roulade
Apple snow with shortbread biscuits
Shortbread biscuits
Mango and raspberry Bellinis
VARIATIONS
Apple and blackberry bread and butter pudding
RACHEL’S TIP
MENU IDEAS FOR BRUNCHES AND LUNCHES
CASUAL MEALS
Chilli sin carne
RACHEL’S TIP
Sweet potato and chickpea tagine
Roasted vegetable coconut curry
Bean burritos with refried beans, guacamole and tomato salsa
Refried beans
Guacamole
Tomato salsa
Fish tacos with pepper and spring onion salsa
Pepper and spring onion salsa
Fusilli with beans, smoked salmon and olives
Chicken and olive tagine
Chicken, pork and prawn paella
RACHEL’S TIP
Beef and red wine stew
RACHEL’S TIP
Chinese-style ribs with coleslaw
Mild lamb curry
Slow-roast ginger and citrus shoulder of pork
Spiced poached pears
Ginger and treacle pudding
Apricot crumble
Cherry custard pudding
MENU IDEAS FOR CASUAL MEALS
EATING OUTDOORS
Middle Eastern chilled cucumber soup
Harissa roasted vegetables
Tomato and lentil couscous salad
Pan-fried mackerel with panzanella salad
Southeast Asian grilled fish
RACHEL’S TIP
Salmon teriyaki
Marinades
Provençal marinade
Char sui marinade
Port and orange marinade
Smoked paprika and rosemary marinade
Saffron yoghurt marinade
Greek marinade
Cider marinade
Mint yoghurt marinade
Lemongrass marinade
Spiced barbecued lamb with potato salad and mint raita
Indian potato salad with turmeric, chilli and ginger
Cucumber, tomato and mint raita
Honey, mustard and ginger pork skewers
Lamb and lentil salad with olives and roast red peppers
Broad bean and pancetta salad
Fennel, orange and hazelnut salad
Sue’s aubergine, yoghurt and harissa salad
Beetroot slaw
Garlic and herb mushrooms
Garlic and herb butter
Grilled asparagus
Barbecued corn on the cob
Blueberry and custard tart
Strawberries in rosé wine
Strawberries and blueberries with Grand Marnier
Peaches with mascarpone, walnuts and honey
MENU IDEAS FOR EATING OUTDOORS
CANAPÉS AND SMALL BITES
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
Parsley pesto
Thai chicken cakes with sweet chilli jam
Sweet chilli jam
Duck and Chinese five-spice spring rolls
Mini Yorkshire puddings with peppered steak and onion jam
Onion jam
COCKTAILS
Watermelon margaritas
Elderflower champagne
Negroski
Summer punch
Tropical fruit fizz
Apple, rum and ginger
Mendiants
Chocolate, pecan and meringue squares
Pistachio and cranberry chocolates
Crystallised ginger fudge
Mini coffee cupcakes
MENU IDEAS FOR CANAPÉS AND SMALL BITES
SMALL CELEBRATIONS (2 – 4 PEOPLE)
Scallops with Brussels sprouts, bacon and orange
Asparagus on toast with hollandaise sauce
Hollandaise sauce
Warm winter green salad with Caesar dressing, smoked bacon and a poached egg
Tomato, mozzarella and tapenade crostini
Tapenade
Gratins of butternut squash and leek
Halloumi with Greek salad and roasted pitta wedges
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
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
Sautéed rosemary potatoes
Chocolate crèmes brûlées
Îles flottantes
Coffee zabaglione with tuiles biscuits
Tuiles biscuits
Orange sorbet with Campari
MENU IDEAS FOR SMALL CELEBRATIONS
DINNER PARTIES (4 – 8 PEOPLE)
Ballycotton prawn soup with rouille and toasts
Chicken liver pâté with sweet apple relish
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
Summer vegetable stew
Jerusalem artichokes, toasted hazelnuts and goat’s cheese with pasta ribbons
Bulgur 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
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
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
MENU IDEAS FOR DINNER PARTIES
LARGER GATHERINGS (8 – 12 PEOPLE)
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
Ballymaloe cucumber relish
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
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
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
MENU IDEAS FOR LARGER GATHERINGS
THE BUFFET PARTY
Egg mayonnaise
Mayonnaise
Potato and fresh herb salad
Classic French dressing
Cucumber and dill salad
Tomato and basil salad
Mushroom, lemon and garlic salad
Oignons à la monégasque
Smoked mackerel with dill mayonnaise
Oysters
Gravalax
Sweet mustard and dill mayonnaise
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
Redcurrant jelly
Roast pork with apple sauce
Traditional roast rib of beef with horseradish sauce
Horseradish sauce
PLANNING YOUR BUFFET PARTY
Index
A
B
C
D
E
F
G
H
I
JK
L
M
N
O
P
R
S
T
V
W
YZ
ACKNOWLEDGEMENTS
Copyright
About the Publisher
