Entertaining at Home

Entertaining at Home
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Bestselling TV cook Rachel Allen brings her down-to-earth style and easy-to-follow recipes to entertaining in this, her ‘Entertaining At Home’ cookbook.Even the most confident of cooks can find preparing food for friends and family nerve wracking. However, in this beautiful, fully illustrated cookbook, Rachel shows you how easy entertaining can be, and with her doable, delicious recipes there's no need to worry!Whether you want to cater for a weekend dinner party, organise a fun children's party, cook for a large gathering or celebrate an anniversary with a romantic meal, Rachel will take you step-by-step through the preparation, cooking and table setting. Including both simple but stunning dishes and slightly more demanding recipes that will encourage you to stretch your culinary skills, she always keeps the novice cook in mind. Her wise words, clever hints and tips and, above all, irresistible recipes will inspire readers to cancel their dinner reservations and entertain at home – no matter what the occasion or number of people.Recipes Include* Tagliatelle with smoked salmon and avocado* Pork rillettes* Sweet rotato and chickpea tagine* Slow roast ginger and citrus shoulder of pork* Peaches with mascarpone, walnuts and honey* Crab, chorizo and anchovy toast* Raspberry and amaretto tart

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Rachel Allen

Entertaining

at

Home



CONTENTS

Cover

Title Page

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

SALADS 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



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