Dinner Party ideas?!

jexygirl

Hi ya,
On our Xmas menu, I added this.. wait for it!
Tri-coloured vegetable Gateau, served with green beans and asparagus, finished with toasted pine nuts.
Are you impressed
This is soooooo easy and looks really posh!

For the mould, if you havent got any "rings" I use an old cut up plastic bottle, about 4 inches diam. A lemonade bottle would be great for it too. Line it with greaseproof aroudn the sides and sit it on a plastic tray.

bottom layer - green - blanch off shredded savoy cabbage, with some sweated onion, pinch of nutmeg, sprinkle of chopped sage and salt and pepper. Pack it into the bottom of the mould thingy.

middle layer - orange - boil up a sweet potato, mash it with a little salt and pepper
, lay it on top of the cabbage.

Top layer, chop finely a tomato or two and red pepper, sweat both off with some butter. add a little seasoning, then when soft, place on top of sweet potato in the mould.

Bung them in the fridge to go cold, then when needed, nuke them in the ring, then remove ring before serving.
I cook off some green beans, lay them "jenga" style on the plate, then slice a couple of asparagus stems in half lengthways, blanch them for about 2 mins, lay them in a star over the beans and sprinkle with a few toasted pine nuts.
It looks great, tastes great and is so easy!

For a starter, maybe stuffed mushrooms - cream cheese and chive is simple, mix cream cheese with a dash of lemon juice and fresh chopped chives, salt and pepper. Pull out the stalks, fill teh mushrooms, and then either batter and deep fry, or bake, and serve with something like a sweet chilli dip and salad garnish.

Or a little more expensive, how about an easy goats cheese, tomato and red onion tartlet? I use bought pastry, layer sliced tomatos, red onions ( i use a home made red onion marmade. but sweated onions done with some brown sugar to "caramalise would work) and sprinkle with some goats cheese. Bake for about 18 mins to make sure the pastry is done. I also have made stilton and walnut tarts n the same way and they taste really good. I am on my way to becoming Veggie, if it wasnt for the smell of Bacon cooking!
Good luck with the party
Jex

belfastgirl23

Nottoobadyet wrote: »

:rotfl:Yep, thats it! I guess we've been mispronouncing it all these years...

Definetly great for a crowd, and if you dont have the numbers it makes great packed lunches for the rest of the week...

also freezes well

JillD_2

I quite often do a veggie Thai green curry. Sounds totally unimpressive but if you chuck a load of chopped fresh coriander on the top when you come to serve, it goes from looking really dull to totally fab.
You can do it in the slowcooker all day, and I buy the sachets of rice and cook them at the last minute in the microwave and then tip them into a pre-warmed serving dish at the end and scatter with some more coriander. Two big dishes looking gorgeous on the table. Minimum scope for disaster. Let us know what you do in the end and how it goes!

PasturesNew

I've had this for about the past 10 years for Xmas dinner and it's truly gorgeous: http://www.cranks.co.uk/recipes/view/36
Serve with the usual acccompaniments to a roast dinner, or whatever you fancy.

jammy26

Well I have been experimenting ahead of my xmas eve dinner party and have so far tried the red pesto & mushroom risotto's the chesnut bourgignon pie, Tri-coloured vegetable Gateaux and goats cheese and caramlised onion tart. trouble is they are all so good I now have too much choice!!!!!!!!!!!!!!!

Thanks for all your help

lisa26_2

Colliewobble, do could you let me have the red pesto risotto recipe please?

Here's one for you all to try.....

Leek and Mushroom strudel:
Sautee some (probably about 500g) mushrooms with 2 or 3 roughly chopped leeks. Once cooked throush add some chopped chives and cruble in about 85g of stilton (or whatever cheese you like would probably work but blue is lovely!). Layer up sheets of filo pastry, place the filling in the middle and fold the pastry in to give a 'log' shape, brush the top with milk or beaten egg. Bake in the oven until golden.

Lunar_Eclipse

I have friends coming round for dinner on 13th February. I'll probably serve either lamb shanks or beef in ale for the main course (as well as a veggie option.) I'd really like some ideas from you lovely creative folks on:

1) What carbohydrate you would serve with either of these.
I'd like to keep things as easy as possible for me in the kitchen, so am thinking couscous with the lamb. I love spring onion, courgette and feta cheese in my couscous; do people think the feta cheese would compliment or clash with the lamb? (I'm asking since I don't eat lamb.)

And maybe mashed potatoes & green beans with the beef?

For several reasons I'm a bit wary about serving rice at a dinner party, but if it's a really obvious expectation with either of the above, please feel free to say so.

2) Anything tasteful I could incorporate into the meal given it's Valentine's day the following day. A heart shaped starter or pudding for example; any suggestions? Just a nice token, we don't take V day seriously, but it's always nice to spread the love.

Thanks in advance.

ubamother

I would suggest for the beef, as it is a "soft" dish (unless you're doing it in a pie), that some good roast potatoes would go down well as crisp. I would do green beans too, or cabbage, partly because I love them, and also they're quite textured.

I personally wouldn't do feta with hot lamb, but that may just be me. I love couscous with lamb, but prefer bulgar wheat as I find I like to have the bite.

I often do a baked cheesecake (nigella's London one for preference) as it is done well in advance. You could serve with a pink raspberry coulis or syrup - if you were much neater than me you could make a pink heart shape on your dessert with it.

I'm sure you'll get lots of great ideas to sift through - have a lovely dinner.

BonandDom

I'd go with the bulgar wheat for the lamb and fondant potatoes with the beef, green beans/mange tout for colour and texture.

Lunar_Eclipse

ubamother wrote: »

I personally wouldn't do feta with hot lamb, but that may just be me. I love couscous with lamb, but prefer bulgar wheat as I find I like to have the bite.

That's what I thought, hence I thought I'd ask. I can't imagine it going well, which is a shame for me because I love feta in my couscous!

I have seen potato rostis served with the lamb in a food mag, but thought maybe something was needed to soak up some of the juice.

Thanks for your thoughts.