dinner party recipes

Make this Beef Wellington from Delish.com when you want to impress someone. 

Beef Wellington

(2 lb.) center-cut beef tenderloin,

kosher salt

black pepper

oil,

Dijon mustard

shallot, roughly chopped

thyme

unsalted butter

prosciutto

Flour,

puff pastry, thawed

egg,

Flaky salt,

This was challenging without a food processor and only a 1/2 lb of tenderloin. We had never worked with puff pastry before and we didn't care much for the taste of prosciutto. So by the time it went into the oven, I was frustrated and we weren't expecting this to be so amazing. It was! It was SO good that we are willing to do it again. I only wish I had taken a photo after cutting it in half- it was food magazine grade perfection!

I'm always interested in new recipes. I would like to  make the beef wellington  but my daughter  is allergic  to mushrooms. What if anything could I  use in  place of mushrooms?

Just made this for guests. It turned out amazingly! I marinated the beef overnight in red wine,  olive oil and garlic but that was the only change I made, apart from cooking it in a roaster with a grill to prevent sogginess underneath. It really was easy to make. The video helped a lot.

https://streaming.hearstdigitalstudios.com/4473fe16-ae54-4ad0-97b5-58834fc363c0/video_rover_16x9_1080p_hd_1572627813_743.mp4

Trust us, your effort will pay off big time.

This Beef Wellington Will Wow Your Dinner Guests

This majestic fish pie makes a brilliant dinner party centrepiece which can be prepared ahead

Salmon Coulibiac

eggs

butter

blocks all-butter puff pastry

egg,beaten,

onion,finely

cumin seeds

coriander seeds

cardamom pods

star anise

basmati rice

bay leaf

cinnamon stick

fish stockor water

lemon,juice ½

dill

Salmon coulibiac

First, get everything prepared. Boil a pan of salted water, add the eggs and cook for 8 mins exactly. Drain and cool under cold water, then peel and set aside.

Heat half the butter in a non-stick frying pan and sizzle the slices of salmon for 1 min on each side (Pic 1), just to firm up the fillets but not cook them all the way through. Lift the salmon onto a plate.

Now cook the rice. Melt the rest of the butter in the same pan. Add the onion, cumin and coriander seeds, cardamom and star anise, then gently fry for 8 mins until golden. Stir in the rice and add the bay leaf and cinnamon stick (Pic 2), then pour over the stock and season generously. Cover and bring to the boil, then lower the heat to its lowest setting and continue to cook for 10 mins. Turn off the heat and leave covered for 10 mins, then stir through the lemon zest and juice. Set aside to cool. This can be done several hrs in advance. Once cool, stir though the chopped dill.

To assemble the pie, roll out one of the pieces of pastry to a rectangle as wide but a third longer than this magazine (23 x 40cm), then lay on a baking tray. Pack half the rice along the middle of the pastry, discarding the star anise and cinnamon as you do so, leaving a good 5cm border around the edge. Lay the salmon over the rice, then slice the eggs and lay those over the whole salmon layer (Pic 3). Top the eggs with the remaining rice and use your hands to gently pack everything down to a firm, even shape. Brush any stray grains of rice off the border, then brush the border with beaten egg,

Roll the second piece of pastry out to a rectangle slightly larger than the first. Drape over the coulibiac and gently press the edges to seal the 2 pastry sheets together. Trim the edges to neaten and crimp with your fingers or press down with a fork. The uncooked pie can now be chilled, on the baking sheet, for a day or frozen for up to 2 months.

To cook, heat oven to 220C/200C fan/ gas 7. Brush the pie all over with beaten egg and, if you want, lightly score the pastry with the back of a knife in a criss-cross fashion, making sure you don’t cut all the way through (Pic 4). Bake for 20 mins, then reduce the heat to 200C/180C fan/gas 6 and continue to cook for 20 mins until golden brown. Leave to rest for 10 mins, then serve in thick slices with a bowl of Dill cream or Herb salsa (see recipes, below).

Still a relatively cheap cut, pork belly yields beautiful soft flesh and crisp crackling when slow-roasted.

Three-hour pork belly

fennel seeds

tsp black peppercorns

garlic

olive oil

1.5-2kg/3lb 5 ounces-4lb 8 ounces piece boneless pork belly, skin scored

lemons

Toast 2 tbsp fennel seeds and 1 tsp black peppercorns in a dry <a href="https://www.bbcgoodfood.com/content/top-five-non-stick-frying-pans">frying pan</a> for a couple of mins. Pound them together in a <a href="https://www.bbcgoodfood.com/content/top-five-mortar-and-pestles">pestle and mortar</a> with some flaked sea salt, the leaves from 1 small bunch of thyme and 3 garlic cloves to make a paste.

Mix with 2 tbsp olive oil and rub all over the flesh of a 1½ - 2kg piece of boneless pork belly. Cover and chill, leaving to marinate for a few hours or overnight.

When ready to cook, rub the skin of the joint with plenty of salt and 1 tbsp more olive oil. Sit on a <a href="https://www.bbcgoodfood.com/content/kimberley-wilsons-top-five-cooling-racks">wire rack</a> in a <a href="https://www.bbcgoodfood.com/review/test-five-best-roasting-tins">roasting tin</a> and roast at 200C/180C fan/gas 6 for 30 mins.

After this time, squeeze 2 lemons over the skin and turn the heat down to 180C/ 160C fan/gas 4. Roast for a further 2 hrs.

Finally, turn the heat back up to 220C/ 200C fan/gas 7 and give it a final blast for another 30 mins or so, to finish the crackling.

Allow to rest somewhere warm for 20 mins. <a href="https://www.bbcgoodfood.com/content/top-five-cooks-knives">Carve up</a> into chunks or slices and serve with the braised cabbage (below) and bay-infused potatoes (see 'goes well with').

Follow Gordon's steps for a sensational roast duck dinner, perfect for entertaining

Spiced slow-roast duck & apple sauce

duck

sunflower oil

lemon

cinnamon

potatoes

watercress

Bramley apples

apple juice

Heat oven to 140C/120C fan/gas 1. Remove any giblets and pull the excess fat from the duck’s cavity. Use a roasting fork or skewer to prick the skin of the duck all over – do this lightly as you don’t want to pierce the meat.

Season generously inside, rub the skin with a little oil and season with salt and pepper. Stuff the cavity with the lemon halves, cinnamon, star anise and garlic. Sit the duck in a roomy roasting tin (you will be adding potatoes to the tin later). Roast the duck for 2 hrs, pricking again every now and then. Meanwhile, boil the potatoes for 10 mins until just cooked.

Remove the duck from the oven and increase the heat to 220C/200C fan/gas 7. Place the duck on a board and pour off half the fat from the tin. Toss the potatoes in the tin so they are completely coated in the juices, then push them to the side of the tin. Sit the duck back in and give it a final 20-30 mins in the oven to crisp up.

Meanwhile, make the apple sauce. Peel and finely slice the apples, discarding the core. Melt the butter in a pan until sizzling, add the apples and spices, then stir to coat.

Pour in 100ml apple juice, cover and simmer for 10 mins, stirring occasionally. Add a splash more juice if the apples are becoming a bit dry. Cook until the apples have collapsed into a fluffy sauce.

Remove the duck from the oven to a board to rest, then place the potatoes back into the oven for 20 mins to crisp up. When the duck has rested and the potatoes are brown, you are ready to carve and plate up.

Perfectly balanced, this pasta dish is full of flavour explosions.

Ricotta dumplings with orecchiette, peas and prosciutto

orecchiette pasta

peas

onion, thinly sliced

(60 milliliters) dry white wine

mint leaves

fresh ricotta

parmesan,

(50 grams) plain flour

parsley

nutmeg

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5981837902001&=domain=del

5348771529001-5981837902001

"This is a classic chicken salad found in virtually every Vietnamese restaurant in France. What appeals to me is the combination of lightly poached chicken, bean sprouts, spring onions and herbs with roasted chopped nuts and sesame seeds, together with the slightly gloopy fish sauce, lime juice and chilli dressing." - Rick Stein

Healthy poached chicken salad recipe

2cm pieces (50 grams) ginger, thinly sliced

chicken breast

tbs sesame seeds

bean sprouts

spring onions, halved, thinly sliced

mint, leaves picked

coriander, leaves picked

roasted salted peanuts, finely chopped

(80 milliliters) fish sauce

tbs red wine vinegar

tbs lime juice

tbs brown sugar

tsp cornflour

red chilli, seeds removed, finely chopped

garlic clove, finely chopped

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5853641747001&=domain=del

5348771529001-5853641747001

This vegetarian meatloaf is hearty and pleases even the most passionate of meat eaters! It's a family favorite dinner party recipe.

Best Vegetarian Meatloaf

brown rice

walnuts

cashews

yellow onion

shiitake mushrooms

baby bella mushrooms (aka cremini)

flat-leaf parsley

marjoram

sage

cottage cheese

Swiss cheese, grated

salt

Prepare the brown rice using Stovetop Brown Rice or Instant Pot Brown Rice. (You&#8217;ll need 1/2 cup dry rice to yield 1 1/2 cups cooked; or you cook 1 cup dry rice and save the leftovers.)

Place 1 1/2 cup walnuts and 1/2 cup cashews on a baking sheet and toast for 8-10 minutes, until lightly browned. Allow to cool.

Meanwhile, finely chop 1 onion and mince 3 cloves garlic. Clean and finely chop the mushrooms. Finely chop the 2 tablespoons fresh parsley. When the nuts have cooled, finely chop them with a knife or in a food processor.

In a large skillet, heat about 2 tablespoons olive oil. Add the onion and garlic and cook until translucent, about 3 minutes. Add the mushrooms, 1 teaspoon marjoram, 1 teaspoon thyme, and 1 teaspoon sage. Cook about 5 minutes, until the mushrooms are golden. Transfer to a large bowl.

In a small bowl, lightly beat together 4 eggs.

In the large bowl, combine the onion and mushroom mixture with the toasted walnuts and cashews, parsley, 1 1/2 cups cooked rice, 1 cup cottage cheese, 12 ounces Swiss cheese, beaten eggs, 1 teaspoon kosher salt, and 1/2 teaspoon freshly ground black pepper.

Butter a 9-inch loaf pan, line the bottom with parchment paper, and butter it again. Pour the mixture from the bowl into the pan.

Bake 1 hour until golden brown. Let cool in pan for 20 minutes, then invert loaf and remove from pan. Slice into pieces and serve warm. Leftovers can be stored for a few day in the refrigerator or a few months in the freezer (cut into pieces). Reheat in a 375F oven.

These steak, Guinness and Stilton pies will warm up any winter's night.

Steak, Guinness and Stilton pie

beef

Guinness

garlic cloves, crushed

black peppercorns

(35 grams) plain flour, seasoned

eschalots, peeled

Vegemite

Celery salt,

frozen shortcrust pastry

puff pastry

egg yolks, lightly beaten with a fork

Stilton or other strong blue cheese

This sweet, meltingly-tender lamb makes a show-stopping dinner party dish

Slow-roast Persian lamb with pomegranate salad

pomegranate molasses

tsp cumin

garlic cloves,

onion, roughly chopped

shoulder of lamb, weighing about 1.6kg, lightly scored

pomegranates

parsley leaves

red onion, finely diced

Heat oven to 160C/140C fan/gas 3. In a small bowl, mix the molasses with the cumin, lemon juice, olive oil and garlic. Scatter the onion over a casserole dish or a deep roasting tin. Place the lamb on top of the onions. Pour the glaze over the lamb. Rinse the bowl out with about 200ml water, then pour it around – not over – the lamb.

Cover the dish with a lid or the tin with a large piece of foil. Roast the lamb, undisturbed, for 3 hrs, then remove the lid or foil and continue to roast for 30 mins to give the lamb colour. When the lamb has had its time, pour off the juices, remove as much fat as possible, then pour the juices back over the lamb.

Just before serving, gently toss all the salad ingredients together. Serve the lamb with its sauce, the salad and some warmed flatbreads.

This barbecued salmon goes wonderfully with a dollop of classic Greek skordalia. Serve it with a light and zesty pilaf, and you have a fantastic main course that’s perfect for a spring lunch.

Barbecued salmon with oregano and caper dressing

x 200 grams skinless salmon fillets, pin-boned

Olive oil, to brush

Almond skordalia, lemon & dill

lemon juice,

(80 milliliters) extra virgin olive oil

tbs small salted capers, rinsed, drained

oregano leaves

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5977447755001&=domain=del

5348771529001-5977447755001

This easy barbecued butterflied leg of lamb recipe is perfect for summer entertaining

butterflied leg of lamb recipe with lemon, garlic and thyme

leg of lamb, butterflied (ask your butcher to do this)

Lemon

green beans,

Potatoes cooked in goose fat (see recipe

garlic cloves, chopped

rosemary leaves

thyme sprigs, leaves picked

bay leaf*

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5853635662001&=domain=del

5348771529001-5853635662001

It's the dish that made Julia Child famous - and it's still a classic we return to, winter after winter. 

Beef bourguignon

2kg chuck steak,

red wine

(35 grams) plain flour

pancetta, rind removed, chopped

garlic cloves, finely chopped

leeks (pale part only), thinly sliced

carrots, chopped

beef stock

bay leaves

eschalots

flat-leaf parsley, steamed green vegetables

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5977456863001&=domain=del

5348771529001-5977456863001

These classic Sicilian treats are hard to resist. Creamy ricotta and zesty lemon curd cuts through the richness of the cannoli pastry beautifully.

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