Asparagus Wrapped in Parma Ham, Hollandaise Sauce and a Poached Egg – Beef Wellington served with Gratin Dauphinois Potatoes, Brocolli and Carrots and  a Red Wine and mushroom gravy – Crème Brulee with a Shortbread and Rosewater Biscuit and Blueberries

My style of cooking for our dinner parties is fairly basic, but tasty (I hope) and easy to. The hardest part is to think up different menus, so I don’t repeat anything, and also when you are hosting, it is nice to prepare and cook as much as you can in advance, or dishes that do not need to be cooked when your guests are ensconced, so you spend most of the time with your guests rather than being in the kitchen. You can read about my style of cooking here

Dinner Party Menu Idea for 4 People

STARTER:  Asparagus  Wrapped in Parma Ham with Hollandaise Sauce and a Poached Egg

Ingredients
Asparagus Tips (for my particular starter I wanted it quite light with a heavy main to follow, so  I used 5 in a bundle per person, but you could put fewer in each bundle but have more than one)
Prosciutto/Parma Ham, One slice for each bundle
Olive Oil
Salt and Pepper
1 egg for each person
Hollandaise sauce (you could make your own, but it is prone to splitting, so far easier although I know a bit of a cheat), but I used a packet

Method
Wrap the asparagus in the prosciutto (5 per bundle or however many you want to do) and place on a baking sheet lined with baking or greaseproof paper.  Drizzle with olive oil and lightly season

Roast in a preheated oven 200(c) until tender, for 10 – 30 minutes, although this can vary depending on how thick the tips are

Make your own hollandaise, or use a packet by just opening and following the instructions

Serve the asparagus bundles topped with a poached egg and the hollandaise sauce

Here is a simple tip for making the perfect poached egg..

MAIN COURSE:  Beef Wellington (Serves 8 – but if too much for one meal is great for a second day)

Ingredients
3lbs Fillet of Beef and tie at intervals to keep the shape
8oz Mushrooms
6oz Smooth Liver Pate
1lb ready made Puff Pastry
1 1/2 oz butter
1 beaten egg
Salt and Pepper
Olive Oil

Method
Season the beef and in a frying pan heat the oil and sear the beef until brown all over. Transfer to a roasting tin and cook in a preheated oven  (220 degrees)  for approximately 25 minutes for rare, 35 minutes for medium or 40 minutes for well done.  Leave to cool completely

Meanwhile melt the  butter in the frying pan that you have cooked the beef in and add the mushrooms and onions and cook until all the moisture has evaporated. Turn into a bowl and leave to cool completely

Once cooled add the pate, season with salt and pepper and mix well to combine.

Roll out the pastry to a large rectangle cutting off excess to make straight sides approx. 16 inch x 12 inch) but large enough to fit the beef with a 4 inch border at each side

Spread half the pate and mushroom mix in the centre

Remove the string from the completely cooled beef and place on the top of the mix

Spread the remainder of the pate mix over the top and sides of the beef

Brush the borders of the pastry with the beaten egg and fold the two short ends up over the beef

Fold the long ends up to meet and then turn it over

Brush with the remainder of the beaten egg.  You can cut the remaining pastry  cut into strips to make a lattice pattern on the top glazing again with beaten egg, or cut leaf shapes out to decorate the top and glaze

Red wine mushroom gravy
Sautee a sliced onion and 6 oz sliced  mushrooms in a little oil and butter, then add some red wine and when reduced to a nice thick consistency add some beef stock and simmer and season to taste

Potatoes Gratin Dauphinoise (quantities for 6/8 people) My measurements below are approximate as I might have added a few more potatoes and then had to add some more cream and milk

Ingredients
2lbs good quality potatoes
3oz oz butter
1/2 pint double cream
1/2 pint milk
Couple of  crushed garlic cloves
Whole nutmeg
Salt and pepper

Method
Peel the potatoes and thinly slice (or use a mandolin)

Put them in a bowl of cold water and swish them around to get rid of some of the starch, then dry them very thoroughly in a clean tea towel

Well butter a  gratin dish and arrange a layer of potato slices, a sprinkling of the crushed garlic and season.  Carry on layering the potato slices, garlic and seasoning until used up

Mix the cream and milk together and pour over the potatoes and top with some grated nutmeg.  Finish off by adding flecks of butter over the top

Bake in an oven at 150 (c) for about 11.2 hours until potatoes are soft and brown on top

I served with steamed broccoli florets and julienne carrots (with honey drizzled over the top) but there are endless options to choose from

DESSERT:   Crème Brulee

Ingredients (serves 6)
18fl oz double cream
1 vanilla pod
4oz caster sugar (plus extra for the topping)
6 egg yolks

Method
Heat the cream in a saucepan

Split the vanilla pod lengthways and scrape the seeds out into the cream.  Chop the empty pod into small pieces and also add these to the cream

Bring to the boil then lower the heat and gently simmer for 5 minutes

Beat the sugar and egg yolks together in a large heat proof pan until pale and creamy

Bring the cream back to the boil and then pour this over the egg mixture whisking all the time until thick

Strain through a sieve into a large jug and fill 6 ramekin dishes

Place the ramekins in a large roasting tray and fill with enough boiling water to come halfway up the sides

Bake for about 45 minutes or until they are just set and are still a bit wobbly

Cool them to room temperature and then when ready to serve, sprinkle a level teaspoon of caster sugar evenly over the top of each one and then caramelise with a blow torch or place under the grill

Leave for a couple of minutes before serving

I served them with a ready bought shortbread and rosewater biscuit and some blueberries, but you could serve with whatever you choose

Dinner Party Ideas and suggestions of what I think goes together best

See my other dinner party menus suggestions here