Fabbynosh - The Dinner Party

8/9/2019 Fabbynosh - The Dinner Party

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The

DinnerBy

Gar Allen

A Com rehensive Guide

Complete With Many

Delicious Recipes


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Planning

The first thing you need to do is determine who will be attending, this is a must

because it will determine what and how (formal or informal) you will be serving. A

good tip for your first dinner party is to invite friends and family, any slip-ups will be

laughed off and the feedback will be honest. You need know what your guests food

,

good comfortable number but remember not to squeeze the table setting if you

have a small dining area, only invite enough to have an entertaining evening that

feels personal and not too cramped

mind, this is the center piece and will dictate your starter, desert and wines etc and

will allow you to select and prepare the right tableware. We will cover the menu in

more detail later.

ow cons er your seat ng p an, try to a ternate ma e an ema e avo ng s tt ng

partners next to each other, this will help in generating good conversation. The

host and hostess should sit at opposite ends of the table, who ever is cooking

should sit nearest to the kitchen access so you are not pushing past your guests

when popping out to check on the next course.

Now its time to think about preparing the crockery and

silverware you will need to set the table and ensuring it

has all been checked for finger marks etc. Place all the

dust settling. Doing this in advance will allow you to go off

and search for that elusive knife or fork which is missing

from a set and probably hiding in the day to day cutlery

drawer, I speak from experience.

Let our advance worrying become advance thinking and planning.

Sir Winston Churchill


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The Menu

Main Course

As discussed earlier you need to settle on what main course you will be serving as

this is the central building block of the meal. Having checked for the allergies and

vegetarians you now need to decide on something simple but at the same time

impressive. Try to select a dish that can be prepared in advance and kept warm

without spoiling this is the best approach, failing that you will need to work on the

timing of the oven so your delivery is not to long after clearing the starter.

Its not my intention to write your menu, however a couple of suggestions which

may help you are: Beef Stroganoff with rice, pasta or vegetables, which can be

prepared well in advance and only gets better the longer you leave to simmer, also

there is the mushroom option for vegetarians. Another good option is goulash

(stew) with seasonal vegetables, you can use any good meat option as the main

ingredient and it can be sitting in the oven waiting, all you need to worry about is

the vegetables and plating up. Both of these recipes are available in my

Fabbynosh recipe book range available online.

I never serve a dish at a dinner party unless I have

made it before even on a smaller scale. Not only

does this give you a chance to practice and iron

out any mistakes you can also develop the dish

with your own style adding a little secret

ingredient to keep your guests guessing.

For the purposes of this guide we are assuming that everyone likes beef and we are

going with the stroganoff option for main course.


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The Menu

Starter or Appetizer

As we have quite a heavy main course lets think about something light for our

starter which will get the taste buds going but not fill up our guests to much. The

golden rule here is never serve the same basic ingredient for starter as you intend

to serve for main course in this case beef. Consider a contrast of tastes and ma be

look at a cold starter as the main will be hot, this is also another good time saver in

terms of preparation.

Something fish based assuming you are not really pushing the boat out and having

.

sauce is maybe what we are looking for here. I would tend to stay away from the

soups when serving a heavy main unless its a light consomm.

Im going to go with a salmon and caper salad with

an o ve o an a sam c ress ng, g y seasone .

Three good flavours that go together well, not to

heavy but enough to kick start the already

expectant taste buds of the diners.

Easy to prepare and can be ready and waiting plated up in the fridge, the dressing

will just need a little whisk before pouring over the dish prior to serving simple.


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The Menu

Dessert

No doubt you have already started thinking about the dessert and what you want

to serve, a lot of chefs see this as the Pice de rsistance and take the opportunity

to crown their menu with a master piece. Nothing wrong with that at all just

remember we have to learn to walk before we can run and for some of us we are

still at crawling pace. Avoid melting chocolate, souffls, stretching caramelised

sugar and never buy it in and claim the credit, youll get caught every time.

A good old favourite is crme brle, if you

adding some fruit/nuts to the mix or some

liqueur, not to much otherwise it will not set.

Rather than serving in the boring ramekins try

a tall heavy glass, just be careful not to burn

Dressing options are endless, try some fresh mint and cream quenelles (shaped

with spoons) or a simple piece of fruit, eh voil your done.

All ou have to do is cook the food la the table serve u entertain and kee it all

or crack them if using a blow torch to brown.

on time according to your plan. Only joking enjoy the cooking, you have three good

dishes that arent going to spoil, the option of a cheese board and port to think

about, not forgetting the seating plan you put off earlier

If it doesn't taste good it doesn't go on the menu Chef Heston Blumenthal OBE


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Cutler and Side Plates

The Table

The size and shape of your table will dictate the number of guests you can invite,

squeezing too many on and borrowing chairs from next door is not an option. The

manufacturer made the table specifically to accommodate the amount of chairs

sold with it, why try to fit more? You must have the table set well before your

guests arrive as first impressions are lasting ones of course a great table will raise

their expectation, dont worry we have planned for that.

Lets look at how to best set the table, if you are using table mats place these on

the table first and make sure they are the same distance apart side to side and

equal distance from the edge of the table (3 to 4cms is about right) and lined up

with the opposite side. Next place a plate in the center of the table mat this will

give you a good perspective of where the cutlery needs to be placed. Lets look at

our menu and the cutlery we need.

Main: Beef Large knife and fork

Dessert: Crme brle Small spoon depending on size of

serving dish/glass

When laying the table start with the last course first and work outwards. Try to

keep the cutlery level along the bottom as shown, I have added a side plate and

butter knife this is optional depending on whether your starter needs a bread/toast

accompaniment, side plates should always be placed to the left of the diner. Just

remember, forks on left side and spoons and knives with cutting edge facing

.


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Cutlery or Flatware

Soup spoon The biggest spoon on the table, this is usually fairly easy

to identify. Soup spoons are deep and circular to hold a good amount

of soup, instead of the almond-shaped coffee or dessert spoons.

For uture parties ere are some ot er types o atware

-

cutting edge with a wide blade to assist in dissecting and

eating the fish.

Dessert Spoon The difference between the dessert and soup

s oons is sim l the sha e size of the bowl the dessert s oon is

the oval shape as apposed to the round soup spoon.

Steak Knife Specifically designed to cut through meat, will

sometimes have a serrated edge to assist in cutting. Normally

more pointed than the rounded table knives.

Fish Fork Normally smaller and thinner than the normal dinner fork,

invariably the leading prong will be a little thicker and the prong gaps

thinner to make a larger bowl section to pickup the fish pieces.

Coffee and Tea S oons Essentiall smaller versions of the dessert

spoon, the tea spoon being the larger of the two. Can also be

used for smaller desserts etc.

Butter Knife A very distinct shape designed for use with butter only,

normally only one found in your cutlery set. Should be placed with

the butter dish for dispensing to the side plate.

Cheese Knife The classic hook, two

pronged design used for slicing and serving

cheese. The more modern approach is to

purchase a set of cheese tools to avoid

cross contamination.


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The Table

Glasses Setting

It is a popular belief that the glass you use to serve the wine in is almost as important as

the wine itself. The shape, colour and fabric of wine glasses are also thought to

influence the way you appreciate the flavour and aroma. Whether this is the case or not

is a matter of o inion but there are some convincin ar uments that a wine reall does

taste better if drunk from the right glass. A serious wine buff will also use different

glasses for red and white wines, a rounder, wider bowl for reds to allow more space for

the wine to breathe, and a slightly smaller, bowl for whites to help retain their cool

temperature, I have included a guide for the aficionado later.

The basic setting for a formal table is starting at the top right just above the knife is:

water, white wine and red wine, this essentially follows the courses but not necessarily.

Remember polished glasses are a must, if you serve champagne its normally on arrival

so glasses should ready in the reception area, port and liquors can be served individually

post meal and with coffee.

A good tip is to hold the glass over a boiling kettle

and let the steam go in and around it, then polish

with a soft clean cloth to give you stemware that

extra sparkle. Never use glass cleaner or similar it

will ruin the taste of the wine. You can use this

method for the silverware as well. Never breath on

an item to be polished, this is very unhygienic.


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Other Glasses or Stemware

For the Aficionado

Bordeaux Grand Cru Bordeaux Bur und Grand Cru Vinta e Port

Chardonnay German Reisling Dessert Wine Champagne

Beer Sherry Port Cognac

"Wine is the most civilized thing in the world. - Ernest Hemingway.


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Other Considerations

The Table

,

after all you want to be able to see the person on the other side of the table and

not spend the whole evening peering around an oversized bunch of flowers. Table

dressings should be minimal and elegant, consider if you are going to plate up your

courses individually in the kitchen or have serving dishes on the table for guests to

help themselves. I much prefer plating up individually, this also gives you an

opportunity to show off your presentation skills, lets be honest if you have

everyone digging in you should of just had a buffet meal.

For me the last real piece is the napkin, there are many schools of thought in terms

of where this should be placed. Being a traditionalist I like to use the side plate or

as a centerpiece on the dinner plate. (Never in a glass). Use a neutral colour, white

or cream, I always press mine and add a little starch to gives a rich feeling and a

crispness. There are many designs which are easy to fold, the internet is a great

.

arrangement, preferably a nice candelabra made for the purpose, this will set off

the table nicely and provide a good ambiance.

A man would do nothing if he waited until he could do it so well that no one could find fault.

John Henry Newman, 1801 1890) English Roman Catholic priest, cardinal and poet.


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The Table

,

Many starters need to have a bread accompaniment, dont fall into the trap and feel

that because your favourite restaurant always serves bread and little dips that you

have to. If your guests fill up on stodgy bread its likely they will have lost their

appetite long before the starter hits the table. I suggest that if you really need bread

then consider some light melba toast to accompany the dish rather than a huge

basket in the middle of the table. Dont forget the butter, you cant have one

without the other, individual butter dishes are a great touch, if you dont have these

then use a butter dish or side plate (with its own knife).

Another option is make butter curls and place them in a matching bowl, remember

to place slabs of butter out thirty minutes before to allow softening for easy

spreading, with curls approximately ten minutes before as they melt and lose shape

quickly. A light of parsley or mint sprinkle will finish off the effect.

Lastly we need to consider the condiments, salt and pepper are the easy choices,

consider also mustard, horseradish, tartar etc depending upon the dishes being

served. Whilst the flavour of your food shouldnt really need all the attention someguests will enjoy a little mustard with their beef and others just like to have the

option. Con iments s ou a matc an never serve mustar s etc in t eir ars,

decant into a suitable condiment dish with a separate spoon for each. If you dont

have the relevant condiment dishes and utensils my recommendation is to go with a

matching salt and pepper and forego the rest unless requested.


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Wine

Food and wine Pairings

Matching food and wine has endless possibilities but to be honest there are no

right or wrong answers. Obviously there are some groupings which will be better

'an o ers, u you earn ese roug exper men a on w your avour e

foods and wines. Explore the freedom to improvise and have fun but remember it's

not just what dishes you are serving that matters its also the way you are

preparing it. Wine should complement the food rather than overshadow it so the

simple rule is light food - light wine, heavier food - heavier wine. Soups, salads and

light dishes will taste better when accompanied by light typically white wines with

more robust foods with fuller flavours being complimented by stronger wines.

A nice touch is when cooking a dish from a particular

country is to select a wine from the same country, for

example you could serve a nice Cabernet Sauvignon

from Bordeaux with chateaubriand. Some general

rules for the main food groups are as follows:

Fish: Many wines can overpower the delicate range of flavors of fish group always

go for something light and fresh that will let the flavour come through.

Beef: The heavier more robust flavours need more hearty wines usually a medium

to full body red.

Lamb: A light to medium red however I love a good Rioja with my lamb or for that

matter at anytime.

Pork and Veal: Red and white wine can work equally well with pork, aim for lighter

reds like Pinot Noir or Chianti, Chardonnay is a good white wine choice for pork.

Pasta: With creamy and fishy sauces, lean towards whites like Pinot Grigio and

crisp Chardonnays with red sauces, meat sauces and lasagna go with a hearty red.

Good wine is a good familiar creature if it be well used.

William Shakespeare (1564-1616)


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Food and wine Pairings

Wine

Vegetarian: This really depends on the preparation and spices in the case of earthy,

nutty dishes, Pinot Noir is great. If it's lighter, with more green vegetables, then you

might be better off with a Chardonnay.

Dessert: For many people, dessert wine takes the place of dessert, but if you

Fruit: Fruits compliment sweet wines wonderfully the acid in the fruit is a nice

mirror to the sweetness of the wine, try Sauternes or late Harvest Riesling.

Chocolate: Tough to match with wine, many like Merlot with chocolate and Tawny

Port's hazelnut character marries wonderfully.

Heavy Desserts: If the dessert is already sweet and heavy, try a light, refreshing

glass of Asti or Champagne as an accompaniment.

As you can see there is no exact science to this

wine selection, keep experimenting and go with

what works for you. If one of your guests bring a

nice bottle of wine always ask if they would like

you to open it and served as an aperitif.

Remember to have a few spare wine glasses

rea y us n case.

Open your red wine at least one hour before serving to allow it to breath, with

whites they must always be served cold, so a good ice bucket is a must. Never put

ice in white wine as this dilutes the taste and frankly is poor manners, of course

, .

of thumb you need at least two bottles for every three guests if your planning on

not running out. A good healthy stock is a must in every entertainers home, always

store on its side to moisten the cork and out of direct sunlight which is more

damaging than extreme temperatures.


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Cheese Boards

Cheese

In the USA they serve cheese as a starter, the French before dessert and the English

as a grand finale, so it seems the cheese board is a welcome indulgence any time.

A cheese board for a formal home dinner party can be as simple or as extravagant

as you wish, however preparing one can be somewhat of an art. When preparing

guests. In your selections aim for variety, you want to tempt the taste buds with

cheeses of distinctly different styles, tastes, and textures. For a simple, but

interesting cheese board, start with three selections: one soft cheese (Brie or

Camembert), one firm cheese (A good Cheddar) and one Blue vein (Stilton or

Roquefort).

To expand your cheese board a further option

is to add a spreadable cheese (Chevre) or a

flavoured cheese spices or herbs, the options

are endless. I like to make sure there is always

a good contrast of colours on the board as

well but dont sacrifice the taste factor. Use

clean cut blocks of cheese always not

somethin trimmed u from the frid e.

Some cheeses are very much like red wine in that you need to put them out an

hour before serving to allow it to breath. There are many internet sites which can

advise you on the types and methods of serving as the options are two numerous

to capture in this book. Traditionally grapes are a standard accompaniment

however dont be afraid to put something different out like strawberries, the secretis not to overcrowd the board. If you have a set of cheese knives use one for each

cheese there is nothing worse than cutting cheddar with a knife full of stilton

especially if your not partial to blue cheese. Biscuits, bread or both is your choice,

ust remember to have a butter refill at the ready and clean side plates and knives

as the original settings usually get dirty throughout the meal.

Cheese may disappoint. It may be dull, it may be naive, it may be over sophisticated. Yet it remains, cheese, milk's leap toward

immortality.

Clifton Fadiman - American writer and editor


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Port Wine

, , ,

Portuguese fortified wine from the Douro Valley in the Northern provinces of Portugal.

It is typically a sweet red wine, but also comes in dry, semi-dry and white varieties,

often served as a dessert wine. Wines in the style of port are produced around the

world in several countriesmost notably Australia, South Africa, Canada, Argentina

and the United States. Under European Union guidelines, only the product from

Portugal may be labeled as Port. In the United States, the situation is more

complicated: wines labelled Port may come from anywhere in the world while the

names Dao, Oporto, Porto, and Vinho do Porto have been recognized as foreign, non-

Port, like other wine, should be stored in a cool but

not cold, dark, with a steady temperature, lying the

bottle on its side if the bottle has a cork, or standing

up stoppere . e except on e ng w te port,

which can be served chilled, port should be served

at between 15 to 20 degrees C, Tawny port may also

be served slightly cooler.

nce opene , por mus e consume w n a s or per o o me, owever ose

with stoppers can be kept for a couple of months in a dark place, typically, the older the

vintage, the quicker it must be consumed. A good vintage port will need decanting due

to high amounts of sediments that form, strain through a muslin cloth and avoid shaking

the bottle. Port should be offered at the time of the cheeseboard serving and as an

accompaniment to coffee. Once you have served the port the decanter should be left

on the table for top ups as required.

There is a unique body of English ritual and etiquette surrounding the consumption of

port, stemming from British naval custom. Traditionally, the wine is passed "port to

port the host will pour a glass for the person seated at their right and then pass the

decanter to the left (the port side) this practice is then repeated around the table.


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Liqueurs

queur s an a co o c everage t at as een avore w t ru t, er s, nuts, sp ces,

flowers, or cream and bottled with added sugar. Liqueurs are typically quite sweet and

are usually not aged for long. Liqueurs date back centuries and are historical

descendants of herbal medicines, often those prepared by monks such as Chartreuse

or Benedictine. Liqueurs were made in Italy as early as the 13th century and their

consumption was later required at all treaty signings during the Middle Ages.

Nowadays, liqueurs are made worldwide and are served in many ways: by themselves,

poured over ice, with coffee, mixed with cream or other mixers to create cocktails, etc.

They are often served with or after a dessert.

Now is also the time to offer whisky and brandy, many guests prefer the pureness of a

good single malt or cognac over the sweeter liqueurs. Remember the only thing you add

to good whisky is water either the liquid or frozen variety. Cognac must be served alone

and warmed in the palms of the hands in a suitable cognac glass.

My personal favourite is the Glenmorangie 10 Years Old Single ready only after a decade

in mountain oak casks, which is where the very unique flavour developed. With a light

aroma, delicate and floral with a subtle smokiness it has a well balanced, fresh and

aromatic flavour. I like just a single cube of ice added and left to stand for a few minutes,

what a great way to finish a great meal.

Cognac is a matter of choice, you can pay as much as you

want for a good XO, conversely a good Napoleon will be

less expensive and taste ust as good to a non connoisseur.

Its all a matter of personal taste and preference.


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Coffee

Ending a scrumptious meal with delicious coffee is traditional as alluded to earlier

usually accompanied by liqueurs, this is a time for your guests to sit back and let their

food digest whilst enjoying the company and conversation of others. Just follow a few

guidelines and you can satisfy your java-drinking guests without any worries. Firstly

ecause you are enterta n ng n t e even ng e prepare to o er regu ar or

decaffeinated, remember you are not a restaurant so there's no need to offer specialty

choices like the ones you get at coffee houses. If you have a percolator or coffee

machine these are good options, alternatively you can use the cafetiere press method

which will give you just as good results. A safe ratio is about one to one and a half

tablespoons for every cup of water, prepare your brew as close to serving time as

possible. Avoid using instant coffees since they dont seem to deliver the same robust

taste.

Invest in a insulated serving coffee pot and you can keep coffee warm at the table

instead of jumping up and down to offer seconds. This way you can pour your first

batch into the pot and this will free up your coffee maker for the next if needed. I use

little informal for a special dinner party. If you have some lovely china cups and

saucers you want to use dust them off and use, remember commitment to quality

attention to detail. Serve with cream and/or milk and brown sugar, sugar sticks are a

nice touch, pre-packed tear off sachets are tacky and should be avoided. Finish off with

some fine individually packed chocolates, if you guests have brought some as a gift try

to use them in acknowledgement. Dont forget the tea drinkers like me

Coffee, the finest organic suspension ever devised.

Star Trek: Voyager


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Basic Dining Etiquette

Seating & Napkins

Always allow the ladies to sit first, assist with their chairs as they sit, try to ensure the

lady of the house is seated first. The first thing to do after being seated at a table is to

place your napkin in your lap, as a guest dont offer to assist a lady seated next to you

w t er nap n, t s s cons ere nappropr ate an s ou on y ever e one y t e

lady herself or a waiter if in a restaurant. If there is a napkin ring place it above your

side plate on the left, if the rings are particularly ornate or unique never hesitate to

compliment the host. Never use your napkin as a handkerchief, ladies should blot their

lipstick with a tissue before eating so that they don't soil the cloth napkin and

glassware. If you have to leave the table during the meal, say a soft "excuse me" to

the people on either side of you, leave your napkin on your chair (not the table) and

push the chair under the table as you leave. If one of the ladies is leaving the table its

customary for the gentleman next to her to assist with the chair, other gentlemen at

t e ta e may stan a so. e process s repeate w en t e a y returns.

In Christian households normally grace will be said

by the man of the house, if you as a guest are

asked it will be well in advance so you are

prepared. Grace may simply be a few words while

guest bow their heads, some families join hands.

Whatever the case join in irrespective of you

beliefs.

Normally you will be offered a drink of water or wine once seated, ifyou don't want any simply hold your hand over the glass and say, "No

thank you." If you have brought a drink with you to the table from the

pre-drinks which you were unable to finish, ensure you place the

glass near to the glasses already on the table.

Manners Maketh Man

William of Wykeham (1320 1404) Bishop of Winchester and Lord Chancellor of England


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Basic Dining Etiquette

Main Course & Dessert

When your main course is served once again wait for the host to start, pace yourself at

the speed of the other guests so that you don't make them feel uncomfortable by

finishing quickly. Cut your food up into manageable bite sizes and dont season your

oo unt t as een taste . you are go ng to a mustar or s m ar use t e

separate spoon provided and place a small amount on the side of your plate, dont

smear over the meat. Avoid scratching the plate when cutting or drawing your knife or

fork across the plate and making a noise.

Be careful not to gesture or point with your silverware, once finished place your knife

and fork together at the 12 to 6 position, if you are just resting then place on either

side of your plate. Be careful not to allow any food to drop onto the table cloth. If you

must remove something from your mouth as you eat, take it out the way it went in. In

ot er wor s, t entere your mout on a or , remove t w t your or . t was

finger food, use your fingers to remove it. Hold your napkin in front of your mouth to

mask the removal, then place the item on the side of your plate.

Dessert is essentially the opposite of soup all

you have to remember is, the dessert spoon is

the oval one and located next in line on the

right or sometimes found at the top of the

setting. Draw the spoon towards you as

apposed to away from you for soup, when

finishing tilt the serving bowl towards you

also. When you're finished, place the spoon

on the plate beneath the bowl or in the bowl

if there is no plate in the 12 to 6 position.

One of the nicest things about life is the way we must regularly stop whatever we are doing and devote our attention to eating.

Luciano Pavarotti, Operatic Tenor


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Dinner Table Etiquette - the 10 Dos

Once seated, unfold your napkin and use it for occasionally wiping your lips or fingers,

at the end of dinner, leave the napkin tidily on the place setting.

It is good etiquette to serve the lady sitting to the right of the host first, then the other

ladies in a clockwise direction, and lastly the gentlemen.

Hold the knife and fork with the handles in the palm of the hand, forefinger on top,

and thumb underneath.

You may if you wish rest the knife and fork on either side of the plate between

. , .

If the food is not to your liking, it is polite to at least make some attempt to eat a small

amount of it. Or at the very least, cut it up a little, and move it around the plate.

It is quite acceptable to leave some food if you feel you have eaten enough. On the

other hand, don't leave your plate so clean that it looks like you haven't eaten in days.

Allow the lady next to you to sit first and assist with her chair.

Should a lady wish to be excused, it is polite for the gentlemen to stand up as she

leaves the table, sit down again, and then stand once more when she returns.

Always thank the host and hostess for their hospitality before leaving.

It is good dinner etiquette to send a personal thank you note to the host and hostess

shortly afterwards.


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Dinner Table Etiquette - the 10 Don'ts

NEVER start eating before the host or a signal from the host to do so.

Do not season your food until you have tasted it, doing so indicates a lack ofappreciation of the culinary work which went into the preparation and is bad manners.

'

dipping into soups or mopping up sauces.

Loud eating noises such as slurping and burping are very impolite, the number one sin

of dinner table etiquette.

Talking with one's mouth full is not only unpleasant to watch, but could also lead to

choking. Definitely not a good idea.

Don't stretch across the table crossing other guests to reach food, wine or condiments

instead ask a guest sitting close to pass the item to you.

Good etiquette involves a degree of diplomacy when it comes to the host's choice of

food and wine. Don't ever criticise, If you are unable to compliment stay silent.

Picking teeth or licking fingers are very unattractive, the only exception is when eating

meat or poultry on the bone. In which case, a finger bowl should be provided.

Drinking too much wine can be very embarrassing! Where a different wine is served

with each course, it is quite acceptable to not finish each glass.

Don't forget to make polite conversation with those guests around you, dinner parties

are not ust about the food the are intended to be a sociable occasion.


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Service

Attention to Detail

When presenting the food at the table having already plated it up in the kitchen many

hosts get confused by which side to serve and to take away from when the course is

finished.

There are many schools of thought depending on which country you live in, the

general etiquette rule for serving seated guests serve the food from the left and to

remove the empty plate from the right. However, beverages are both served and

removed from the right.

Always you ensure that the plates are warmed prior to dishing up this will keep the

food warm. When serving carry only two plates at a time, make the extra trip, if you

drop one everyone will have to wait until its replaced assuming you have enough food.

,

your guests if the plates are hot, if you are using a cloth to protect your hands when

serving ensure its clean.

When plating up always remove any little spills from the edge of the plate ensuring

there are no smears or fingerprints, presentation is half the battle. Don't overload the

plate, if possible use larger plates and leave a large gap to the edge.

Quality in service is not what you put into it, its what the customer gets out of it.

Peter Drucker, management consultant, and self-described social ecologist


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Service

Presenting the Food

Good looking food presentation is essentially the marketing of your food. Even those

who lack creative skills can produce a great looking plate of food, using a few simple

guidelines. When decorating with garnishes they should be go well together with the

underlying food to ensure compatibility, where possible use an ingredient from the

main dish in a different form. For example a chicken dish that is seasoned with

rosemary, garnish with a sprig of rosemary.

If you are using a garnish not found in the dish, mentally taste the combination of the

is an garnis , try to use a natura comp ements t at toget er we i e emon s iceson fish or orange slices with pork. A simple rule of thumb is that complex dishes

require simple garnishes and simple dishes can handle more complex garnishes. Just

dont over do it, remember the food is the centerpiece not the garnish.

Present the food in a geometrically pleasing shape on the plate, dont just pile up slices

of meat, try to fan then out. Use alternate heights like leaning a lamb chops or slices of

steak against a mound of potatoes. Plan a variety of shapes and forms as well as ofcolours. For example, you probably dont want to serve sprouts with meatballs and

new potatoes as t ey are a s m ar s apes. ce carrots an mas e potatoes m g t

be better choices for accompaniments. Cutting vegetables into different shapes gives

you great flexibility.

Drizzled sauce can add a nice contrast, however be careful not to over do it, remember

the old adage the less is more. Take some time to experiment with colours, contrast

and taste, there are no end to the possibilities for garnish and accompaniments.


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Things We Forget or Fail to Prepare For

Dressing for a dinner party is all part of the experience, bear in mind your gentlemen

guest will arrive normally in trousers and shirt unless advised otherwise. On the other

hand ladies will no doubt have taken the opportunity to dress up more and be showing

off their latest addition to the wardrobe. As the host and hostess you should plan in

time to do the same before your guests arrive, after all they have made the effort why

shouldnt you? I recall going to a dinner party once and both the host and the hostess

were behind on the cooking plan, as we arrived they we arguing and neither had

showered or changed, it wasnt the greatest start to the evening.

Most uests will know if our home is a smokin environment I would su est unless

all the guests are smokers (including you) then as guests arrive who smoke, just let

them know where they can smoke, if at all. If you intend to have cigars at the end of

the meal then its difficult to ask normal smokers to go outside. Just have a plan up

front so that you dont appear unprepared or rude should someone ask.

A Small gift, normally for the lady of the house should be presented on arrival, any

wines you have brought is normally given to the host. A gift can be anything from

chocolates to flowers, although not mandatory it is customary in some countries.

onversat ons to avo , s mp y po t cs an re g on, av ng sa t at t s a nner o

MPs or from the local church that may not be possible. If there are guests invited that

you dont know well it maybe worth finding out about their interests from others. This

will allow you to open the conversation and give them the opportunity, its good

manners to allow your guests to speak rather than listen to you.

Leave a good space between courses this will allow for the previous course to settle

whilst the host or the hostess is preparing the next course, a good rule is for only one

of you to be away from the table at any time. If you are feeling really adventurous you

can serve a ver small sorbet between courses to clear the alette. This is a French

custom and works well when the two courses are very strong and different in flavour.

Whatever the case never rush the food, its meant to be enjoyed.


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Things We Forget or Fail to Prepare For

A good conversation piece if complimented on the food is the history or origins of the

dish, our main course of Beef Stroganoff has a great story. It was first cooked up in

Saint Petersburg, Russia by Charles Brire a chef employed by the wealthy and

powerful Stroganoff family. Brire entered the recipe for his beef dish named after his

employer in a competition, 'L'Art Culinaire' in 1891 and won first prize. Legend has it

that his boss Count Pavel Alexandrovich Stroganoff had lost all his teeth and his chef

had designed this recipe to help the Count enjoy his beef even without his pearly

whites. A nice story how ever true.

Name Car s are a great touc , especia y w en guests on t now eac ot er, it a sosaves the conversation around who is sitting where. When guests are seated I get

them to turn the cards to face outwards so everyone can see each others names, once

again helpful with a new crowd when getting to know each other.

A Menu card can be a nice touch, always include the wines and there is also an

opportunity to put some of the history of the dish here as well. Normally for very large

dinner parties or restaurant nights.

ways et your guests now t ere s any a co o n oo n t e oo espec a y or

those driving, of course most of the alcohol will disappear during the cooking process

however always worth mentioning.

Creating the right ambience is key, areas to give particular attention too are the

lighting levels, make sure you have your candles lit if you are using them before

dimming the lights. Pick some suitable background music which isnt playing to loud,

have a couple of CDs available for change, I usually pick an album with plenty of tracks

and put it on repeat for the dinner, this will save you getting up to often.

Blessed are those who give without remembering and take without forgetting.

Elizabeth Bibesco, 1897 1945 English writer


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One cannot think well, love well, sleep well, if one has not dined well.

Virginia Woolf, English novelist, diarist, epistler, publisher, feminist, and writer of short stories


29/69

Gin er Carrot Sou will fill our kitchen with the most wonderful aromas and thats

Carrot & Ginger Soup (Serves six)

Ingredients:

Half a cup of butter

Two finely chopped medium sized onions

before you have even tasted what for me is one of my favourite soups.

One and a half pounds of thinly sliced carrots

Six cups of chicken stock (You can add more if too thick)

Half a cup of orange juice

Salt to taste

a a a espoon o ac pepper or more o as e

Method:

1. Melt the butter slowly over medium/high heat

2. Saut the onions until they become translucent, should take about 5 minutes

.

4. Add carrots, chicken stock and orange juice, once it boils, reduce the heat

covering and simmering until the carrots are tender usually around 15 minutes

5. Using a hand held or stand alone blender, blend the mixture until smooth

6. Return your soup to the pan and add the salt and pepper

7. Serve hot

8. Dribble a spiral of single cream over the surface, using a kebab stick or similar

lightly drag from the center to create a indent pattern. Add a pile of chives or

similar.


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As ara us Souffl is easier than ou think, this sim le reci e takes about thirt

Asparagus Souffl (Serves six)

Ingredients:

375 g asparagus

90 g butter

minutes to prepare and tastes fabby.

1.5 teaspoons salt

525 ml milk

9 medium eggs, separated

teaspoon white pepper

g e ar c eese, gra e

Method:

1. Stir together the egg yolks, In another bowl whisk the egg whites until stiff

2. Cook and drain asparagus, chop into small pieces

3. Combine butter, flour and milk in a small pan and heat over low heat. Stir until

sauce thickens and season with salt

4. Add the asparagus to the sauce and remove from heat, beat a little of the hot

sauce into the egg yolks and stir

5. Slowly add the rest of the sauce to the egg yolks and stir more

6. Season with pepper and add grated cheese

7. Fold the mixture in the beaten egg whites

8. Spoon into 6 greased individual ramekins and bake at 170C for about 30 minutes

or until golden and well risen


31/69

Fried Garlic Prawns with Sherry and Paprika

Fried garlic prawns with sherry and paprika, a perfect tapas type starter. This recipe

combines real Spanish flavours, prawns from the Mediterranean, Fino sherry from

Jerez and smoked paprika from La Vera. A combination that can be enjoyed at any

time.

Ingredients for Garlic Prawns with Paprika

1 kg prawns

4 Garlic cloves, peeled and chopped

Olive oil

Black pepper

1 Teaspoon hot smoked paprika

Splash of Fino Sherry (or similar)

Method:

1. Peel the prawns leaving the tails on.

2. Heat a generous slug of olive oil in a large terracotta cazuela (You can

use a standard frying pan or wok if necessary).

3. Add garlic, paprika and sherry and fry for 2 minutes to infuse the olive oil.

. ,

minutes or until cooked through.

5. Serve on a bed of salad & olive oil


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Cider Mussels (Serves six)

Ingredients:

8 pints fresh mussels, cleaned

er usse s on a var a on o e we nown ou es ar n ere on y n our rec pe

we are using cider rather than wine. This gives us all the wonderful flavours we are

used to with the sharp edge of the apples in the cider.

2 cloves garlic, crushed

1 pint cider

1 pint of fresh double cream

3 large knobs of butter

,

1 large sprig of fresh parsley, finely chopped

Salt to taste

Method:

1. Place mussels, cider, garlic and butter in a large saucepan, bring to the boil and cook

until mussels have just opened (Discard any that don't open).

2. Drain mussels and return cooking liquid to saucepan.

3. Bring to the boil until reduced by half.

4. Add cream, black pepper and parsley to the pan and mix.

5. Return mussels to the an mix entl and add a little salt to taste.

6. Serve immediately with fresh crusty bread to mop up.


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Corn Fritters (Serves six)

Ingredients

3 cups sifted flour

r g na y a a rec pe w c was ace w o c es, my a e g ves you e

option of sweet or sour through a light dressing. Can be used as a starter or as Hors

d'uvres.

3 tablespoons of baking powder

1 tablespoon of salt

16 oz tin of cream style corn

2 eggs, slightly beaten

1 tablespoon of caster sugar

Method

1. Mix together dry Ingredients.

2. Mix together corn and eggs.

3. Add dry Ingredients and stir slowly.

4. Heat oil in large frying pan over medium heat.

5. Shape and drop batter by tablespoonfuls into hot oil.

6. Fry about 2 minutes on each side until golden brown.

. .

8. Serve with drizzled syrup/chutney (sweet or sour) or a dip on the side, keep the

garnish simple if at all.


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Squeaky Cheese (Serves four)

Ingredients:

veryone oves a oum c eese, s mp y gr e an serve w a green sa a

making a fresh light starter. For those who havent ever bitten into this very

distinctive cheese your about to find out why we call it squeaky cheese.

a lemon, juiced

20ml olive oil

Black pepper to taste

Tossed green salad

Method:

1. Slice the halloumi into cm thick slices.

2. Char-grill or pan-fry the cheese in the olive oil.

3. Serve on a bed of green salad, drizzle over the lemon juice.

4. Season and serve.


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Stuffed Squash (Servings as required)

Ingredients

Squash, one for each guest

very s mp e an as y vege a e s a a es very e me o prepare, e o

add a little nutmeg to the stuffing to add a little mystery to the already great

flavours

Grated cheese

Single cream or milk

Salt and pepper

Bread crumb

ButterMethod

1. Part boil whole squash in salted water until tender.

2. Remove and cut the top off, keeping the lid for later.

3. Scoop out center of squash and place in a bowl with an equal amount of finely grated

cheese (A good cheddar is best).

4. Add a little cream, salt and pepper lightly and return to squash shell.

5. Sprinkle with bread crumbs, and a small knob of butter, bake until cheese is melted.6. Bake the tops that you saved and use as garnish, you may want to add some light salad

on e p a e as a con ras .


36/69

'

Feta and Artichoke Galettes (Servings as required)

Ingredients:

se as a s ar er or as ors uvres, a n ce s mp e rec pe or eg nners an exper ence

cooks alike. Feel free to experiment with the ingredients to develop your own

variations.

1 Beaten egg

1 jar artichokes hearts

1 pack of feta cheese

Few sprigs of thyme

Method:

1. Preheat oven to 220C (200C for fan assisted ovens) 450F/Gas Mark 7

2. Roll out pastry to a rectangle approx 24 x 20cm.

3. Using a sharp knife cut into 30 squares and place on a baking sheet.

. .

5. Crumble the feta into the medium sized pieces.

6. Brush each pastry square with beaten egg, then place a piece of artichoke and some feta

in the centre of each and sprinkle with thyme leaves.

7. Bake for 10 minutes until pastry is risen and golden, the cheese is just beginning to brown.

8. Serve warm.


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Sticky Figs and Stilton Crostini (Serves 8)

Ingredients:

4 tablespoons balsamic vinegar

wee , s c y a sam c avoure gs sca ere over creamy s on an cr me ra c e

make this a delicious treat for many occasions - wonderful for parties, buffets, as a

starter.

4 tablespoons water

1 tablespoon sugar

8 large dried figs

150g Stilton Cheese

8 slices of ciabatta bread

Few sprigs of watercress

Method:

1. Place the vinegar and water in a small pan with the sugar.

2. Add the figs and simmer gently for 15 minutes until syrupy, leave to cool and slice figs.

3. Crumble the cheese in a bowl and mix in the crme fraiche.

4. Place the ciabatta on a baking tray and brush each side lightly with oil, bake on both sides

until light brown (Oven to 200C).

5. S read each slice of toast with the Stilton mixture and then to with the sliced fi s.

6. Place in the oven and bake for 5 minutes until the Stilton melts.

7. Slice in half diagonally if wished and top with a little watercress to serve.


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Fried Brie & Cranberry Chutney (Serves 4)

Ingredients

800ml vegetable oil hot

400g Brie, cut into wedges

200g plain flour

, .

200g breadcrumbs

4 eggs, beaten

For the cranberry chutney

200g caster sugar

400g cran erries 4 tablespoons red wine vinegar

2 sprigs fresh parsley, to garnish

Method

1. Heat the oil in a deep pan.

2. Cover Brie wedges in the flour, dip in the beaten egg, then dip into the breadcrumbs.

3. Repeat the process to ensure full coating.

4. Deep fry the Brie wedges in the hot oil for 2-3 minutes, or until golden.5. Carefully remove with a slotted spoon and drain on kitchen paper.

. or e cran erry c u ney, ea e sugar, cran err es an v negar n a sma saucepan.

7. Bring to a simmer and cook for five minutes, or until thickened.

8. To serve, place the Brie wedges onto a plate.

9. Top each wedge with the cranberry sauce and garnish with the parsley.


39/69

I feel a recipe is only a theme, which an intelligent cook can play each time with a variation.

Madam Benoit Canadian Cook and Author


40/69

Beef Stroganoff(Serves six)

Beef Stroganoff was first cooked up in Saint Petersburg, Russia by Charles Brire a chef

employed by the wealthy and powerful Stroganoff family. A classic dish copied many

times throughout the world and of course our being served as our main for the perfect

dinner party.

Olive oil cooking spray

1kg beef fillet, trimmed and cut into thin strips

2 brown onions chopped

2 cloves of crushed garlic

400g of sliced button mushrooms

1 tablespoon of HP sauce (A1 Steak Sauce)

3 teaspoons corn flour or more if required to thicken

1 cup of stock

1 cup of single cream

3 tablespoons of tomato paste

1 table spoon of Dijon mustard

Half a cup of red wine

Ground salt and pepper to season

Method:

1. In a large frying pan, spray with olive oil, pan fry the steak until bubbling in

their own juices

2. Drain meat juice off and discard, add stock and simmer for 20 minutes, do not

allow the meat the boil dry, top up as required

3. In a separate pan cook the onions until soft (not brown) add the mushrooms

and continue to cook until warmed through

4. Add the onion and mushroom mix to the steak and simmer on a low heat


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5. Add the Worcestershire sauce , garlic, HP sauce, mustard and tomato paste, stir in

ensuring the mix doesnt catch/burn on the bottom of the pan

6. Let the mix cook on a low heat, stirring every few minutes, gradually add the wine at

each stir

7. The longer you leave it to cook the more tender the meat will become (can be made in

advance and reheated provided you havent added the cream)

8. 10 minutes before serving gradually add the cream and season to taste

9. If your stroganoff is too watery mix the corn flour with a little cold water so it looks like

milk. I find a small glass and your fingers are the easiest way and you get rid of all the

lumps.

10. Gradually add the corn flour to the stroganoff stirring in slowly, you will see and feel

the mixture thicken, stop when you are happy

Accompaniments & Garnish

Spiral a little single cream and sprinkle flaked parsley

Serve with a few seasonal vegetables or on a bed of rice or pasta

A nice glass of medium bodied red wine will make it perfect


42/69

The Chateaubriand steak sometimes known as a Filet mi non is a cut from the fillet or

Chateaubriand (Serves 4)

Ingredients:

1kg center-cut of fillet with any excess fat trimmed off

4 large Portobello mushrooms

tenderloin, in my opinion one of the great beef recipes from France.

2 cloves garlic (optional extra) for me enough to taste is all

8 tablespoons olive oil

2 Knobs of butter (Not margarine)

2 tablespoon brandy

1cup red wine

Ground sea salt

Ground black pepper

Method:

1. Preheat the oven to 230C (If using a different pan for the oven cooking place it

in the oven to get hot).

2. Season the meat with black pepper and salt.

3. Place your skillet or frying pan on a medium to high heat and add 2 tablespoons

of oil.

4. When the oil is hot place the meat in the pan and sear on all sides.

5. When you have a crusty seal put the pan into the oven or transfer to the

preheated oven pan.

6. Roast in the middle of the oven for 15 to 20 minutes depending on how rare or

well done you want it.

.

tin foil and allow it to rest for 15 minutes.

8. Using you frying pan or oven pan warm the juices from the roasting on the

stove top, when hot add the butter and garlic and stir together.

9. Add thickly sliced mushrooms and seasoning, saut for about 3 minutes turning

them regularly, add more oil if the pan becomes too dry.


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10. Take the pan off the stove, add the brandy and return to the heat.

11. If you cooking with gas tilt the pan towards the open flame to let it flamb, the same

can be done with a kitchen lighter.

12. Once the brandy has evaporated lower the heat and add the wine, allowing to simmer

for two minutes.

13. Carve the meat into slices (usually quite thick), plate individually, drizzle the sauce over

the top of the meat and serve.


The sauce is more than enough.

Serve with seasonal vegetables but dont overfill the plate, a little mustard on the side.


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3. Put the wine into the saut pan to deglaze, then add the stock and then whisk in

tomato paste and rosemary, allow to simmer for a few minutes before pouring into the

casserole.

4. Season with salt and pepper and gently stir ingredients so the meat is evenly

distributed throughout the dish.

5. Ensure the liquid covers the contents, add more stock if required.

6. Place in a low oven (160 to 170) with the lid on and leave to cook for at least two

hours, lower the heat if longer (longer the better).

Dumplings

1. Place the flour and suet in a mixing bowl.

2. Turn the ingredients until well blended.

3. Add water, a tablespoon at a time and mix, gradually add more water as required.

4. When you have formed a dough break off small pieces and role into balls of the

desired size.

5. 20 minutes before serving place the dumplings in the top of the casserole.

6. Leave the lid on, the base of the dumplings will absorb the gravy and the tops will

brown.

7. If required add a little more stock or wine.

8. Note the dumplings will double in size so give them room to grow.


A nice glass red wine, nothing else.


46/69

Bettys Meatloaf(Serves six)There are may many recipes for meatloaf which essentially use anything and

Ingredients:

everything found in the cupboards as long as there is mince and a binding agent. This

recipe was given to me by dear old friend Betty who I shared many a good time with at

catering college. Sadly she passed away a few years ago, however her famous meatloaf

with the secret dry soup ingredient lives on. If youre up there watching Betty this onesfor you.

1 Kg of lean mince

1 cup of finely diced onion

Half a cup of finely diced red peppers

1 Small carrot finely diced

1 and half cups of bread crumbs

2 eggs

Half a cup of water (add more if required)

Third of a cup of ketchup, brown sauce & mild mustard mix

1 sachet of dry soup mix (I find mushroom Cup-a-soup to be the best)

Method:

1. Preheat oven to 350 Degrees.

2. Combine all ingredients (add the water gradually, dont make it to wet).

3. Save some of the ketchup mix for dressing.

4. Shape in a suitable ovenproof pan (greased with butter).

5. Bake for 1 hour or until done.

6. Serve sliced and hot, smear remaining ketchup mix for garnish.


47/69

Pan Roasted Duck Breast & Blackberry

Pan roasted my way you can enjoy the best cut of the meat done the way you like it

and the sauce is to die for if I say so myself. Dont be frightened off by the horrorstories about cooking duck, this is easy and worth the effort every time.

Meat:

Eight 10-ounce Muscovy duck breasts (Muscovy tends to be less greasy)

Ground salt & black pepper

One and a half teaspoons green peppercorns in brine

For Sauce

Two shallots or a largish onion finely chopped

Half a cup red wine vinegar

Half a cup of cup sugar

wo cups res ac err es

Four cups chicken stock

Sauce Method:

1. Place the shallot, vinegar, sugar, blackberries and chicken stock in a pan.

2. Bring to a boil, reduce heat and cook over for 10 minutes.

3. Let cool slightly, pure in blender.

4. Strain through fine-mesh strainer & set aside until duck is ready.

Duck Method:

1. Score fat in a cross-hatch pattern without cutting into the flesh & season.

2. Place breasts flat side down in a lar e skillet over medium heat.

3. Cook for 8 minutes, turn & cook for 4 minutes on other side until medium-rare.4. Leave in the pan longer for desired level of doneness if required.

5. Remove from pan and keep warm while sauce is finished.

6. Away from the flame drain fat, then add peppercorns & brandy.


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7. Return to heat and bring to a boil, brandy will ignite in pan.

8. Cook until flames die out the add blackberry sauce and cook for 3-4 minutes, or

unt a sauce e cons stency s reac e .

9. Cut the breast into four or five slices.

Garnish

Pour sauce onto the plate.

Stack the slices overlapping on the sauce.


49/69

Coke Au Vin Baked Ham: This is one of m earl colla e ex eriments that went uite

Coke Au Vin Baked Ham (Serves six)

well, as I remember, however you know what they say The older you get the better

you were. This one is basted in coke and wine, and glazed with sugar & mustard, the

aroma will send a message to everyone in the house, no need to call them to eat,

they will be waiting.

Ingredients:

One 4 kg bone-in ham or a shank

Three cups of Coca-Cola

One cup of fortified wine (Marsala or Port are good options)

A quarter of a cup of Dijon mustard

Half a cup of brown sugar

Method:

1. Preheat oven to 325 and use the lowest rack in the oven.

2. Score ham about a quarter of an inch deep in about six lines.

3. Place in deep roasting pan and pour coke and wine over ham.

4. Baste every 15 minutes.

5. Turn ham to a different position every 30 minutes.

6. If meat starts to get too brown on top too soon cover loosely with foil.

7. After about two and half hours remove the ham from the oven.

8. Mix su ar and mustard in small bowl and brush enerousl all over the ham.

9. Return to oven on a higher level uncovered, and bake at 450 for 10-20 minutes.


50/69

Seared Fillets of Bream in Garlic ButterServes four

Bream is a fish that goes well with stronger flavours, for this recipe I used bream

fillets which, when coupled with garlic butter work very. Suggest you serve with new

potatoes, some green vegetable s and a lemon slice for colour and to compliment

the fish.

Ingredients:

4 Gilthead bream fillets

6 Garlic cloves

Large knob of butter

Splash olive oil

Cup of flour

Salt and Pepper and parsley

Ingredients:

1. In a lar e fr in an melt the butter and olive oil add the arlic cloves and fr

on a low heat until garlic is browned.

2. Season flour with salt and pepper, then dust the bream fillets.

3. Fry fillets in the butter oil for 3 minutes each side, add more butter if required.

4. Remove fillets and arrange on a plate.

5. Pour the garlic butter over the fish fillets and sprinkle with parsley.

6. Serve with vegetables and boiled potatoes.


51/69

Roast lamb is unbeatable when cooked well in this reci e I have added arlic rather

Braised Leg of Lamb with Garlic (Serves 6 to 8)

than the more traditional mint sauce. Give it a try you will be surprised at the

results.

Ingredients:

Large leg of lamb

6 Large garlic cloves cut in half & 4 Garlic bulbs

4 Sprigs fresh thyme

70cl bottle white Rioja or medium wine

Knob of butter

Sa t an ac pepperMethod:

1. Place the lamb in a roasting tin and rub all over with the halved garlic cloves.

2. Puncture the meat and stuff with the remainder of the cloves and thyme sprigs,

season with salt and pepper.

3. Cut the garlic bulbs horizontally in to two halve and place around the lamb.

4. Roast lamb in a pre heated oven for 30 minutes, separately boil the white Rioja.

5. Pour the wine around the lamb, roast on a medium heat for a further 2 hours.6. When the lamb is done remove from the roasting tin and place to one side ready to

carve. u e roas ng n on e o an r ng e u ces o e o , squeeze e

roasted garlic from its skin and discard the rosemary.

7. Add butter, mix well and boil until slightly thickened, pour over your carved lamb.


52/69

Roast lamb is unbeatable when cooked well in this reci e I have added arlic rather

Chicken Breasts In Cherry Sauce (Serves 4)

than the more traditional mint sauce. Give it a try you will be surprised at the

results.

Ingredients :

4 Chicken breasts (boneless & skinless)

1 Tablespoon of lemon juice

Half a cup of cherry preserves

Ground mixed spices

Method:

. .

2. Gently wash chicken breasts and dry.

3. Place chicken in the frying pan.

4. Fry chicken breasts for 5 minutes continually turning and brushing with lemon juice.

8. Cook for an additional 5 to 10 minutes making sure juices run clear before removing.

9. Place cherry preserves and mixed spice in a small saucepan over low heat stirring

constantly until preserves are smooth and heated through.

12. Pour cherry mixture over chicken breasts.

13. Serve immediately.


53/69

A reat wa to serve what is the best cut of ork a sweet tastin sauce erfectl

Apricot Pork Tenderloin (Serves 6)

compliments the meat and goes well with a spread of seasonal vegetables.

Ingredients: 1 kg pork tenderloin

50 grams softened butter

Salt and pepper to taste

Large pinch of ground thyme

1 teaspoon garlic

500 grams apricot preserves

Small glass of dry sherry

Method:

1. Preheat an oven to 350 degrees F (175 degrees C).

2. Spread butter all over the pork tenderloin.

3. Season with salt, pepper, and thyme.

4. Combine garlic, apricot preserves, honey, and sherry in a separate bowl.

5. Roast the pork in the preheated oven for 30 to 40 minutes.

6. Remove the pork from the oven and brush with the apricot sauce.

. , ,

remaining sauce, until the pork is cooked through, about 15 minutes.


54/69

The only time to eat diet food is while youre waiting for the steak to cook.

Julia Child, American chef and author


55/69

These da s ou can bu crme caramel in the rocer store. But wh when it is so

Crme Renverse au Caramel(Serves 6)

easy to prepare at home? You probably already have all makings already, give it a try.

Ingredients:

cup sugar for caramel

cup sugar for Crme

3 cups milk

1 teaspoon vanilla

4 large eggs

Method Caramel:

1. To make the caramel, place cup of sugar in a small saucepan and wet with just

enough water to dissolve it (about 1 tablespoon).

2. Bring to the boil as soon as it starts to turn brown remove it from the heat and pour

equally into into 6 ramekins.

Method Crme:

1. Heat the milk with the other cup sugar until it reaches a boil and stir in vanilla.

2. In a bowl, beat the eggs until light, then whisk in the hot milk, slowly at first to avoid

coagulating the eggs, then whisk to completely mix.

3. Pour Crme mixture into the ramekins on top of the caramel and place all 6 in a

large oven proof dish filled with water to about the height of the ramekins.

. .

not boil during baking, the crme is done when it has set, test by inserting a knife.

5. Allow to cool completely, then cover with cling film and refrigerate until serving.

6. To serve, run a knife along the outside, then turn over onto a dessert plate.


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Ginger Date Pudding Cakes with Rum

From the very first taste you will overwhelmed by the hot, velvety, zesty cloud

unfurling in your mouth, the fragrance of ginger and toffee, and a lingering craving

for more. If you arent sold yet, then make some and you too will know what I know,

Just Fabbynosh.

Ingredients Cake:

6 dried and pitted dates

1 Large piece ginger sliced into small pieces

1 Large pinch of salt

of a vanilla bean with the seeds removed (Can use essence if you want)

1 teaspoon baking powder

1 cup plus 2 tablespoons of soft unsalted butter

1 cup sugar

1 tablespoon orange zest

1 cups of flour

1 teaspoon baking powder

1 large egg

Sauce:

1 cu s walnut halves

cup plus 2 tablespoons of soft unsalted butter

1 cup heavy (Double) cream

1 cups dark brown sugar

1 Large piece ginger sliced into small pieces

1 Large pinch of salt

of a vanilla bean with the seeds removed (Can use essence if you want)

2 tablespoons dark rum

Method:

1. Preheat the oven to 350 170 C .

2. Grease your eight moulds or ramekins in preparation.

3. In medium saucepan add 1 cup of water, dates, ginger, salt, vanilla (Including seeds)

and bring to the boil.


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4. Once boiling cook for about 8 to 10 minutes, reduce heat to low and add the baking

powder, continue to cook for a further 3 to 4 minutes.

5. Remove rom eat, remove ginger an vani a an set asi e.

6. In mixer or by hand cream together butter, sugar & orange zest until light and fluffy.

7. Add in the dates and the cooking liquid, mix until the dates are broken down to

small pieces and the mixture is well combined.

8. Slowly mix in the flour and baking powder and then the egg.

9. Equally divide the mix in to the prepared ramekins/molds, place in the oven and

bake for about 30 to 35 minutes.

10. Dont open the oven too often this will make the cakes go flat.

11. Remove from the oven and cool for 5 minutes before removing tem from the molds,

eave t em to coo urt er w i st preparing t e sauce.12. To make the sauce combine butter, cream, brown sugar, ginger, salt, vanilla seeds

and pod, and 3 tablespoons water, boil over medium-high heat, stirring occasionally.

13. Reduce heat and simmer until it becomes a thick sauce, about 10 minutes.

14. Remove ginger slices and vanilla pod. Stir in the walnut halves and return to a boil.

15. Let simmer until it becomes thick and sticky, about 5 minutes.

16. Stir in the rum and cool slightly before using.

17. To serve, pour sauce around cakes. Serve immediately.18. Garnish with nuts.


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Poached Pears (Serves 4)

s s mp e am uca poac e pear rec pe s a per ec esser op on or co w n er

nights or as an elegant brunch dish. Maximizing the pear's natural sweetness and

combining it with a sweet distinctive liqueur, this is a truly decadent dessert for alloccasions.

Ingredients:

4 ripe firm pears

4 oz. Sambuca liqueur

2 Tablespoons of honey

2 Tablespoons of sugar

1 Tablespoon of butter

Icing sugar for decoration

Method:

1. Peel the pears and remove the seeds with a sharp small knife.

2. In a frying pan melt the butter and add the sugar.

3. When the sugar starts bubbling and becomes light brown add the honey and

Sambuca and set the liquor alight to flamb the fruit.4. Add the pears to the pan and turn them to get coated with the sauce.

5. Coo t e sweet sauce unti it is t ic an t e pears are s iny an semi-so t.

6. Serve on dessert plates and pour sauce over.

7. Sprinkle with icing sugar, garnish with fresh mint and serve.


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Perth Pavlova (Serves 4 to 6)

y r en s rom er n us ra a e me a av ova as s or g ns n e r grea

city and who am I to argue, in this Perth version we have a perfect marriage of the

meringue and fresh, juicy berries, not forgetting yummy fresh cream. Not one forthe diet. Sorry to all the Kiwis who claim the dish as their own which was stolen by

their neighbours.

Ingredients :

4 egg whites

225g of caster sugar

a espoon o corn our 1 teaspoon of white wine vinegar

vanilla pod

280ml of double cream

1 lemon, zested

450g berries (raspberries, strawberries or blackberries or a mixture)

1 tablespoon icing sugar

Method:

1. Preheat the oven to 180C, cover a baking sheet/tray with greaseproof paper.

2. Whisk the egg whites until they just form stiff and shiny peaks.

3. Gradually add the sugar and whisk really well.

4. When all the sugar is added continue whisking for 3-4 minutes or until the meringue

is stiff and glossy and stands up in peaks, then whisk in the corn flour and vinegar.

. .

6. Model into a circle about 20cm in diameter, then place in the oven, reducing the

heat to 120C and cook for 80 to 90 minutes.

7. Turn the oven off and leave the meringue inside until completely cold (you can make

this the day before and leave to cool overnight).


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8. Carefully peel off the greaseproof paper and put the pavlova on a serving dish.

. ,

whip, then spoon onto the pavlova.

10. Mix the berries, spoon the fruit on top of the cream, dust with a little icing sugar

and serve.


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Spotted Dick Pudding (Serves 4)

eam ng o an eep y com or ng s c ass c r s pu ng w cer a n y s c o

your ribs, easy to make and rich in tradition and flavour.

Ingredients :

cup of self-raising flour

1 pinch of salt

75 g fresh breadcrumbs

75 g shredded suet

4 tablespoons (50 g ) caster sugar

175 g currants 60 to 90 ml (4 - 6 tbsp) milk

Method:

1. Mix the flour, salt, breadcrumbs, suet, sugar and currants together in a bowl.

2. Make a well in the centre and add enough milk to give a fairly soft dough.

3. Form into a roll, wrap loosely in greased greaseproof paper and then in foil, sealing

the ends well.

4. Steam for 1 to 2 hours.

5. Unwra the uddin , serve with custard.

6. Alternatively, make the mixture to a soft dropping consistency and steam for 2 hours

in a greased pudding basin.


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One of Ital 's most o ular traditional dessert reci es is the mascar one cheese and

Tiramisu (Serves 6 to 8)

alcohol Tiramisu dessert, famous throughout the world. Tiramisu is said to have its

origins in multiple places in Italy. All I know is, it s always a hit with my dinner guests.

Ingredients :

1 tin (400 g) of sweetened condensed Milk

450 g mascarpone cheese

3 tablespoons Marsala wine or brandy

150 ml cold strong black coffee

100 g sponge fingers

2 tablespoons cocoa powder

Method:

1. In a mixing bowl beat together the milk and mascarpone.

2. In a shallow dish mix together the Marsala wine or brandy with the coffee.

3. Take one sponge finger at a time and dip it into the coffee mixture taking care not to

let it become too soggy.

4. Line a trifle dish with half the coffee-dipped sponge fingers.

5. Spoon over half the milk and cheese mixture.

6. Sift over a enerous dustin of cocoa.

7. Cover with another layer of sponge fingers, cream and cocoa, then chill for at least

30 minutes before serving.

8. Sift over a final generous dusting of cocoa over the finished smooth top


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Strudel is most often associated with Austrian cuisine but is also a traditional astr

Apfel Strudel (Serves 8)

in the whole area formerly belonging to the Austro-Hungarian empire The pastry has

its origins in the similar Byzantine Empire or Middle Eastern pastries It most likely

entered Austrian kitchens via Croatia and Bosnia.

In redients :

225 g (2 cups) plain flour

level teaspoon of salt

1 egg slightly beaten

30 ml oil

60 ml lukewarm water

45 ml seedless raisins

45 ml currants

65 g caster sugar (superfine)

level teaspoon ground cinnamon

1 kg cooking apples peeled and grated

40 g melted butter

100 g ground almonds Icing sugar

Met o :

1. Put the flour and salt in a large bowl, make a well in the centre and pour in the egg

and oil, add the water gradually, stirring with a fork to make a soft, sticky dough.

2. Work the dough in the bowl until it leaves the sides, turn it out on to a lightly

floured surface and knead for 15 minutes.

3. Form into a ball, place on a cloth and cover with a warmed bowl, leave to 'rest' in a

warm place for an hour.

4. Mix thoroughly the raisins, currants, sugar, cinnamon and apples.

5. Warm the rolling pin, spread a clean old cotton tablecloth on the table and sprinkle

g t y w t our.

6. Place the dough on the cloth and rollout into a rectangle about 0.3 cm thick, lifting

and turning it to prevent its sticking to the cloth.


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7. Gently stretch the dough, working from the centre to the outside and using the backs of

the hands, until it is paper-thin.

8. Trim the edges to form a rectangle about 60 by 60 cm.

9. Leave to dry and 'rest for 15 minutes.

10. Arrange the dough with one of the long sides towards you, brush it with melted butter and

sprinkle with ground almonds.

11. Spread the apple mixture over the dough, leaving a 5-cm border uncovered all round the

.

12. Fold these pastry edges over the apple mixture, towards the centre.

13. Lift the corners of the cloth nearest to you up and over the pastry, causing the strudel to

roll up, but stop after each turn, to pat it into shape and to keep the roll even.

14. Form the roll into a horseshoe shape, brush it with melted butter and slide it on to a lightly

buttered baking sheet.

15. Bake in the oven at 190C for about 40 minutes or until golden brown.

16. Dust with icing sugar and serve hot or cold, with cream.


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Cranachan is an wonderful Scottish uddin with hastl ori ins ori inall made

Cranachan Sundae (Serves 4)

with crowdie a horrible sour cheese and no whisky. However the modern version is

much more appealing and it works really well as an ice cream sundae and looks

great.

In redients :

50 g medium oatmeal

300 ml double cream (heavy cream)

60 ml clear honey

60 ml whisky

350 g fresh raspberries

Method:

1. Place the oatmeal under the grill and toast until golden brown, turning occasionally

and leave to cool.

2. Whip the fresh cream until softly stiff, then stir in the honey and whisky.

3. Fold in the toasted oats.

4. Layer up the raspberries and fresh cream mixture in four tall glasses, cover with clingfilm and refrigerate.

5. A ow to come to room temperature or 30 minutes e ore serving.

6. Decorate with a few additional raspberries and oats.


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Bread and butter uddin the wa I like it havin watched m mother for ears this is

Fruity Bread and Butter Pudding (Serves 6)

the recipe she used, I have yet to find one better.

Ingredients : 50 g of butter

8 slices soft grain or wholemeal bread

125 g sultanas (golden raisins)

50 g soft light brown sugar

750 g apples, peeled, cored and sliced

600 ml milk

Zest and juice of lemon

teaspoon of nutmeg

Method:

1. Spread the butter over each slice of bread and cut in half.

2. Arrange half in greased ovenproof dish and sprinkle over of the sultanas, half the

sugar and the apples.

3. Top with the remaining bread, spread side up and sprinkle over the remaining sugar.

4. Beat together the milk, eggs, lemon juice and zest and nutmeg and pour over the

.

5. Preheat the oven to 180C and bake for 45-50 minutes, until crisp and golden.

6. Sprinkle with the remaining sultanas and decorate with the lemon zest.


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Profiteroles or Choux Puffs with Ice-Cream a delicious French reci e for the more

Profiteroles Aux Glaces (Serves 6 to 8)

adventurous cook which cant fail to impress your guest.

Ingredients : 300 ml Water

75 g butter, cut into small pieces

1 teaspoon Salt

Pinch of grated nutmeg

275 g Flour

5 Large eggs

,

For the filling

450 ml Vanilla ice-cream

125 g 4 squares Dark cooking (semi-sweet) chocolate, melted

Method:

1. Bring the water to the boil in a large pan, add the butter, salt and nutmeg.

2. When the butter has melted, remove from the heat and gradually beat in the flour

until the dough comes away from the sides of the pan.

3. One by one, beat the eggs into the mixture, making sure each is absorbed before

adding the next until the mixture is thick and glossy.

4. Preheat the oven to 220C and lightly grease two baking sheets/pans.

5. Fill an icing bag with a plain nozzle, with the pastry dough and squeeze the dough on

to the baking sheets in circular mounds about 5 cm in diameter and 2.5 cm in

height.6. The puffs will expand significantly during baking so allow plenty of space between

each one.

7. Coat each puff with the beaten egg mixture and put the sheets into the oven.

8. Bake for 10 minutes. Reduce the oven temperature to fairly hot 190C and bake for

a further 25 to 30 minutes, or until they have doubled in size and are light brown in

colour.


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The end of another Fabbynosh installment, I sincerely hope you enjoyed my approach to

the more traditional dinner party as much as I did writing it. Dont consider it old

fashioned pulling a chair out for a lady or making that additional effort to make your

guests feel extra special. In this modern age we sometimes forget the manners and

etiquette our mothers taught us, this is my way of passing them on.

As always my books are dedicated to my wonderful wife Shelly who is my inspiration in all

things, without her confidence and support in me I would be truly lost, thank you my love.

Happy eating

Gary & Shelly

If the divine creator has taken pains to give us delicious and exquisite things to eat, the least we can do is

prepare them well and serve them with ceremony.Fernand Point, French restaurateur and is considered to be the father of modern French cuisine

Documents

Fabbynosh - The Dinner Party