Tag Archive: dinner party

  1. Sea Bass with Piquillo Sauce and Celeriac

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    For a light, zingy, and relatively quick summer dinner, this dish is perfect. With the flaky seabass and flavoursome piquillo sauce, add some honey to cut through the earthiness of the celeriac for a real depth of flavour!

    Equipment

    Copper Tri-Ply 20cm Saucepan

    Copper Tri-Ply 24cm Sauté Pan

    Copper Tri-Ply 24cm Non-Stick Frying Pan

    Prep time: 30 minutes

    Cook time: 40 minutes

    Ingredients

    Serves 4 as a main

    • 300g celeriac, chopped into 4cm cubes
    • Maldon Sea Salt and Freshly Ground Black Pepper (any coarse sea salt will do)
    • 125ml olive oil
    • 2 large shallots, peeled and diced
    • 1.5 garlic cloves, peeled and chopped
    • 2 fresh bay leaves
    • 1 x 390g tin or jar of piquillo peppers, drained
    • 1 tbsp caster sugar
    • 50ml manzanilla sherry
    • 12 fresh sage leaves
    • 4 fillets of wild sea bass (approx. 180-200g each)

    Method

    1. Peel and cube the celeriac and cook in plenty of salted boiling water until tender (approx. 30 minutes). Drain, allow to cool.
    2. Heat 25ml of the oil in a Copper Tri-Ply 24cm Non-Stick Frying Pan. Add the shallots, garlic, and bay leaves and gently fry for 5 minutes, until just translucent.
    3. Finely slice the piquillo peppers and add to the pan with the caster sugar. Stir well.
    4. Add the manzanilla sherry and 125ml of water, bring to the boil and then reduce to a simmer and cook for a further 5 minutes.
    5. Remove from the heat and allow to cool a little.
    6. Put into a blender or food processor and blitz until smooth. Season with salt and pepper and set aside.
    7. Heat 75ml of oil in a heavy-bottomed frying pan (we used our Copper Tri-Ply 24cm Sauté Pan). Brown the celeriac, add the sage leaves and season.
    8. While the celeriac is browning, score the skin of the sea bass every 0.5cm or so, making sure you don’t score all the way to the edge of the fish.
    9. Heat the remaining 25ml of oil in a large, heavy bottomed non-stick frying pan until smoking and fry the sea bass (skin side down) for about 6 minutes. Season well and then carefully turn the fish and fry on the other side for another 2 minutes, seasoning again.
    10. Serve the fish as soon as it’s ready. We served it on a bed of the piquillo sauce and celeriac.

    Top Tip: We added a glaze of honey to our celeriac to cut through the earthiness. You could also use maple syrup.

    Recipe courtesy of Barrafina.

  2. Gazpacho Andaluz

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    We’d say there isn’t much better than a refreshing bowl of gazpacho on a hot summer’s day. We’re taking you to Spain with this gorgeous recipe.

    Originally made as a way of using up old bread by combining it with garlic, olive oil, vinegar and salt, gazpacho only became associated with tomatoes when they arrived in the 16th century!

    Our Top Tip is to let the ingredients infuse for a few hours before blending.

    Equipment

    A bowl for mixing

    Hand/Stick Blender

    Walnut Chopping Board

    Ingredients

    • 1 kg ripe tomatoes cut into large chunks
    • 200g cucumber, peeled and cut into large chunks
    • 1 medium onion cut into large chunks
    • 2 cloves of garlic, halved
    • 2 piquillo peppers
    • 100g bread (we used fresh Sourdough)
    • 2 tablespoons sherry vinegar
    • 200ml extra virgin olive oil
    • pinch of ground cumin
    • sea salt, to taste
    • 200g ice cubes

    To Serve:

    • Pieces of Sourdough, fried in olive oil
    • finely chopped cucumber
    • finely chopped red pepper

    Method

    1. Put the tomatoes, cucumber, onion, garlic and peppers into a bowl or container. Add the chopped bread, vinegar and half the extra virgin olive oil. Put in the fridge to infuse for 2 hours.
    2. Add the remaining ingredients, apart from the remaining olive oil, and begin to blend with a hand blender (use a slow setting). Add the rest of the oil a little at a time until you have a creamy, soup consistency. Pass through a sieve.
    3. Serve with the fried bread, cucumber and red pepper scattered on top.

     

    Recipe courtesy of Brindisa.

  3. Vanilla rice pudding, pistachio honeycomb & glazed summer fruits by Josh Angus

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    Looking for a summery pud for your next date night dinner, sunday lunch, or dinner party? Look no further! Michelin Starred Hide Restaurant‘s Head Chef Josh Angus has created a super light and completely delicious dessert for you.

    Equipment

    Copper Tri-Ply 18cm Saucepan (with lid)

    Copper Tri-Ply 12cm Mini Frying Pan (to serve)

    Ingredients (Serves 5)

    (For the Rice Pudding)

    • 1 vanilla pod
    • 35g sugar (to taste)
    • 150g pudding rice
    • 900g milk
    • 165 double cream
    • 4 figs halved
    • 2 peaches quartered
    • Red wine
    • 75g sugar
    • 75g water

    (For the Honeycomb)

    • butter, for the tin
    • 200g caster sugar
    • 5 tbsp golden syrup
    • 2 tsp bicarbonate of soda
    • 50g chopped pistachios
    • 20g chopped pistachios for serving

    Method

    Make the Honeycomb first so it can rest…

    1. Butter a 20cm square tin. Stir the caster sugar and golden syrup together in a deep saucepan over a gentle heat until the sugar has melted. Try not to let the mixture bubble until the sugar grains have disappeared.
    2. Once completely melted, turn up the heat a little and simmer until you have an amber coloured caramel (this won’t take long) add your pistachios at this point, then as quickly as you can, turn off the heat, tip in the bicarbonate of soda and beat in with a wooden spoon until it has all disappeared and the mixture is foaming. Scrape into the tin immediately – be careful, the mixture will be very hot.
    3. The mixture will continue bubbling in the tin, simply leave it and in about 1 hr-1 hr 30 mins the honeycomb will be hard and ready to crumble or snap into chunks.

    For the Rice Pudding…

    1. Place the milk in a medium saucepan and add the rice and sugar. Split the vanilla pod lengthways with a sharp knife, scrape out the seeds and add both the pod and the seeds to the pan. Bring to the boil, then reduce to a simmer and cook gently with a lid on, stirring frequently, for 25-30 minutes or until the rice has absorbed most of the milk & cooked through. Remove the vanilla pod but save for presentation and stir in the cream. The rice  should be glossy now & fall off a spoon; leave to cool.
    2. Cut the figs in half & ripe peaches in to quarters, bring to boil the sugar & water in a frying pan to make stock syrup, once the sugar has dissolved add the peaches on a medium heat & cook for 1 minute either side just to soften the peach & glaze them up with stock syrup remove from pan.
    3. Add the figs & do the same but this time add two splashes of red wine & reduce to a syrup consistency. The figs & peaches should be slightly soft but hold their shape & not messy!
    4. To serve have the cooled  rice pudding on the bottom with the glazed fruit on top, sprinkle with chunks of honeycomb & chopped pistachios. Then drizzle with the red wine syrup.

     

    What a treat! We can’t thank Josh enough for this summer sensation. Check out his other recipes for us here.

  4. Grilled Octopus, rosemary new potatoes & chickpea feta salad recipe by Josh Angus

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    One of our favourite pieces, our Stainless Steel Tri-Ply 35cm Roasting Pan was put to the test by Hide‘s Head Chef Josh Angus recently and look what a culinary masterpiece he concocted! If you thought cooking octopus at home might be inaccessible, then think again with Josh’s recipe…

    Equipment

    Large Walnut Chopping Board

    Stainless Steel Tri-Ply 35cm Roasting Pan

    Copper Tri-Ply 10cm Mini Casserole Pans

    Ingredients

    Serves 4

    • 1 x Spanish frozen octopus 3-4kg (defrosted)
    • 1 carrot (roughly chopped)
    • 1 leek (roughly chopped)
    • 1 bulb garlic (roughly chopped)
    • 1 tin chickpeas
    • 200g feta
    • 150g cherry tomatoes quartered
    • 150g edamme beans or broad beans popped & blanched if needed
    • 1 cucumber sliced at angle
    • Green or black olives (optional)
    • 4 tbsp Red wine vinegar
    • ½ Lemon juice
    • 5 tbsp good olive oil
    • Salt to taste
    • 500g new potatoes
    • 5 cloves garlic finely chopped
    • 15g Rosemary chopped
    • Salt to taste

    Method

    1. Turn the oven on 170c full fan, once the octopus is fully defrosted. Give the octopus a rinse under the sink. Then cut the octopus in half having 4 tentacles either side, place in the cast iron dish with the roughly chopped vegetables & a splash of white wine. (optional)
    2. Cover with greaseproof & foil, then put in the oven & cook for 2 to 3 hours until the octopus is completely cooked through & not chewy! A knife should easily go through the octopus.
    3. The meantime chop the new potatoes in half or quarters if large, mix in a bowl with olive oil, salt, chopped rosemary & chopped garlic.
    4. Roast potatoes in the oven for 35mins same temperature as octopus until really crispy & cooked through. Mix time to time in the oven so they become really crispy.
    5. For the salad wash the chickpeas under cold running water & mix with chopped feta, tomatoes, broad beans & cucumber. Dress the salad with olive oil, vinegar, lemon juice & salt to taste.
    6. Once the octopus is cooked & rested for 20 minutes, take each tentacle & detach them from the head individually, then grill them in hot pan with splash of olive oil to get crispy on the outside, 2 minutes on each side will be enough.
    7. Serve immediately with the hot crispy potatoes & cold Greek salad. Also could serve with aioli or romesco sauce as a dip.

    We can’t get enough of this recipe, perfect for a summer dinner party with friends who love seafood. Thanks Josh!

  5. Chocolate Fondue

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    Looking for a fun and easy chocolate dessert recipe? Look no further than this Chocolate Fondue! Perfect for an evening soiree or fun family gathering!  Dip marshmallows, biscuits or fresh fruit into the hot, melted creamy chocolate goodness. The best part – it only takes 10 minutes to make!

    Recipe by Chef Leslie Buddington from Brocco on the Park, Sheffield

     

    Makes:  Approx 1 litre
    Prep time: 1 minute
    Cooking time: 10 minutes


    Equipment


    Ingredients

    • 400g dark chocolate
    • 290ml double cream
    • 300ml whole milk
    • 80g unsalted butter

    Cooking Method

    1. Break the chocolate into smaller pieces and put it along with all the other ingredients in a pan. 
    2. Melt on a medium heat stirring constantly until all melted and glossy.
    3. Enjoy with marshmallow or seasonal fruits.
  6. Dinner’s Served! Hints and Tips for a Great Soiree

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    Is it your turn to host your friends and family this month? While dinner parties certainly require some preparation, the run up to your soiree doesn’t have to be stressful. To help you, we’ve compiled some top tips – direct from our kitchen to yours – that will ensure your event runs as smoothly as possible:

    Be Realistic

    The first thing to consider when throwing a dinner party is this: do you have enough free time in your diary to adequately prepare for it? It’s all well and good agreeing to host 12 guests but be realistic about when they can come – and how much you can get done before they do. At the very least, give yourself a couple of weekends prior to your party. By doing so, you’ll have more than enough time to check if any guests have any dietary requirements, plan the menu, consider entertainment and discover the perfect wine pairing. If you’re interested in more about wine pairing, we’ve compiled some simple Wine Pairing Rules to get you started.

    ProWare Wine Pairing

    Pro tip: think carefully, not just about the dishes you’re serving, but about how well they complement one another. For instance, your guests might not want to eat a pastry starter, followed by a heavier, pastry main. You may also decide to opt for a theme for the evening – Italian or Indian, for example –which will help you pull together your menu, the canapés and the wine.

    It’s the Little Things

    Found yourself with a little extra time just prior to your evening do? Consider the little things which may make all the difference, like making your own bread for the soup, or even whipping up a few homemade canapés. If the idea of adding a tiny bit of work to your schedule (for maximum pay-off) doesn’t scare you, dive right in. If you are in need of a little canapé inspiration take a look at Luke French’s recipe for Wild Sea Trout and Linseed Cracker, which will be sure to delight your guests.

    ProWare Christmas Recipes Joro Red Cabbage

    Ask for Help and Prep in Advance

    When it comes to the preparation, it isn’t a failing on your part if you have to rope in a few people to help. Whether it’s your partner, your kids, even your neighbour, many hands make light work. If you can, choose dishes that you can do a majority of the cooking before your guests arrive. The last thing you want to do is be stuck in the kitchen all evening leaving your guests to entertain themselves.

    Here are a few of our favourite cook in advance side dishes:

    Macaroni and Cheese 

    ProWare's Macaroni Cheese

    Potato Dauphinois

    ProWare's Potato Dauphinois

     

    Think ‘Presentation’

    You’d be surprised at how a small addition to your meal – homemade, rustic-looking croutons or cheese straws to accompany the soup, perhaps? – can make a huge difference to how it looks on the table. So, why not choose simple dishes which can be improved easily with a few, clever little touches? Also, in terms of presentation, what you serve your food on can really make a big impact. A roast potatoes brought to the table in a beautiful roasting tray or individual side dishes served in mini pans to each guest are really eye catching and impressive.

    ProWares Cast Iron Mini Casseroles 2

    ProWare's Irish Shepard's Pie Recipe

    Be ambitious – Show stopping Recipes

    If you’re keen to impress, choose a recipe that will really ‘wow’ your guests. These Hasselback Roasted Potatoes are a nice twist on the usual roast potato and they can be prepared the night before, just leave them to soak in the fridge overnight. Or try this recipe for Sea Truffle Salt Baked Chicken by Michelin Star Chef Brad Carter is not only a delicious recipe, but Brad also includes instructions on how to serve it so beautifully too.

    Proware Recipe Sea Truffle Baked Chicken by Carter's

    Say ‘Yes’ to Seasonal

    If you’ve yet to decide on a theme, go seasonal! Autumn and winter are the perfect time for game, for instance – and here on the blog we’ll soon be sharing some recipes you can try out easily at home. Impress your guests with your cooking prowess and try something different in the process.

    And another thing…

    Don’t forget to decant your wine; it’s about the little things, after all. The Wine Spectator has some top tips for storing your favourite tipple or two, with decanting offering two key benefits. One is the fact that it separates wine from any sediment which may have formed. The second? It aerates a wine to release its flavours and aromas – yum!

    What are your top dinner party tips? Let us know by commenting below.