Food and drink

Easy dinner parties for summer...

June 25, 2009

Remember those days when inviting friends to dinner was complete panic stations?

Invitations went out, the silver had to be polished, the finest crystal usually with a fine layer of dust was wheeled out to be polished, the linen napkins were starched and the hostess had a complete mickey-fit as she prepared a sumptuous four-course menu from some upmarket cookbook,

Thank goodness those days are now few and far between and entertaining at home is far more relaxed.

Nothing is nicer than just getting on the phone and inviting a few friends over for a big bowl of pasta, a simple summer stew or an al fresco salad supper. Sitting around the table having a good natter is one of life’s little pleasures.

Cooking needn’t be difficult as long as you are in a relaxed and organised mood. Try to create a menu where most of the food can be done in advance.

If you’re going to have a starter, make it a cold one or perhaps a soup. A stew or curry always tastes better on the reheat and salads can be assembled in a flash if you’ve done all the hard work before the guests arrive.

If it’s your first attempt at entertaining start small, no more than six including you; the more often you entertain the easier it becomes. Put a casserole in the middle of the table together with big bowls of veg for friends to help themselves family style. It’s important to make sure the booze stocks don’t run out, friends will usually bring a bottle so you should be safe but make sure you have some back-ups just in case.

Don’t be scared of cheating a little, some of the ready meals topped up by folding in a few fresh herbs or some extra vegetables makes life easier.

I remember years ago buying several cans of Heinz Tomato Soup, folding in a little butter, cream and black pepper together with some crispy bacon bits and some diced tomato – magic, rave reviews all round. Dips like guacamole, while easy to me, seem daunting to the beginner so buy a tub from the supermarket, add a splash of Tabasco and lemon juice, some chopped coriander, diced avocado and even a little crumbled goats’ cheese for the perfect cheat. How about some humous with added tinned chickpeas, some cayenne pepper and a little soured cream? Easy and delicious.

Remember for most people, food is only part of the entertaining experience – it’s about you, it’s about conversation with guests and it’s about having fun, something you can’t do if you’re stuck in the kitchen fretting over some complicated recipe.

Clean and Green Chicken Salad

I use the Chinese method of poaching chicken which keeps the meat really juicy and tender. I’ve offered an Asian style dressing but if you prefer then just use a dressing of 4 parts olive oil to 1 part lemon juice or white wine vinegar.

Serves 6

1 small bunch coriander
5 slices of garlic
1 head of garlic, split in half horizontally
2 hot dried chillies
1 onion, toughly chopped
1tsp salt
1 x 1.5kg free range chicken

For the salad

2 baby gem lettuces, leaves separated
2 handfuls baby spinach leaves
2 handfuls rocket leaves
85g cooked fresh or frozen peas, blanched for 2 minutes, then refreshed in cold water
125g cooked broccoli florets, blanched for 3 minutes, then refreshed in cold water
85g cooked sugarsnap peas, blanched for 1 minutes, then refreshed in cold water
125g/ cooked asparagus tips blanched for 2 minutes, then refreshed in cold water
1 bunch spring onions, tops removed and thinly sliced
For the dressing:
2tsp sugar
4 tbsp lime juice
3 tbsp Thai fish sauce

Place the coriander, ginger, garlic, chillies, onion and chicken in a pan just large enough to hug the chicken.

Top up with cold water to cover the chicken, add salt and cover with a lid. Bring to the boil then reduce the heat until the water is just moving on the surface, simmering gently for 30 minutes then turn off the heat and allow the chicken to cool in its poaching liquor.

Remove the chicken and take off the meat, discarding the skin. Either cut the meat into chunks or finely shred. Coat the meat lightly in the dressing of your choice. Set aside. Retain stock as it makes a base for an excellent Chinese soup.

Combine the dressing ingredients.

Arrange the gem lettuce, spinach and watercress over the base of a large platter. Toss the blanched vegetables in enough dressing to coat and arrange over the salad leaves. Scatter the chicken over the vegetables.

Alternatives

Substitute loin of pork for the chicken

For a more adult taste, combine a handful of coriander leaves and 14 shredded mint leaves with the vegetables

Add peeled, seeded cucumber chunks and halved cherry tomatoes for a salad with more texture

The cooked chicken is excellent for sandwiches, wraps or the base for a chicken pie

Leek Stew

Long, slow cooking is required for chunks of leek in much the same way as for meat.

Serves 4

1 tbsp oil
1kg leeks, cut in 3cm chunks and washed
1 onion, peeled and chopped
2 garlic cloves, peeled and chopped
½tsp cayenne pepper
25g black olives, pitted and chopped
400g tinned chopped tomatoes
410g tinned borlotti beans in water, drained and rinsed
1 ball light mozzarella, diced
12 large basil leaves, torn into small pieces

Preheat the oven to 180°C/350°F/gas mark 4. Heat oil in a large flameproof casserole and add leeks, onion, garlic and cayenne. Cover and cook over a medium heat for 10 minutes, adding a dash of water if necessary to prevent sticking.

Add the olives and tomatoes plus ½ tin of water and the beans. Bring to a simmer. Cover, transfer to the oven and cook for about 1 hour until the leeks are tender. If preferred, simmer gently on top of the stove for 1-1½ hours.

Stir in the mozzarella and basil. Serve with brown rice.

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