Trio of Bruschetta – Herb Encrusted Rack of Lamb,  Dauphinoise Potatoes & Vegs & Redcurrant Sauce – Chocolate Fondants

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

To serve with drinks little parmesan biscuits, and discs of salami spread with cream cheese folded over anti pasta style stuffed peppers

Additional Nibbles for Drinks:  Parmesan & Pistachio Nutters (Optional)   Mary Berry Recipe)

These are the most delicious little biscuits to serve with pre dinner drinks. and so easy to make. They can be made a week in advance and kept in an airtight container lined with kitchen paper or they freeze well, so just defrost  when you want them and just refresh in a medium oven to crisp up.

Ingredients (makes about 40)
100g butter very soft
50g semolina
85g self raising flour
75g freshly grated parmesan
Good pinch of dry mustard powder
salt and freshly ground black pepper
40 small pistachio nuts

Method
Preheat oven to 180 or 160 for fan or Gas 4

Put all the ingredients (except the nuts) into a large bowl and work together until combined to form a soft dough (this can be done in a food processor)

Roll the dough out into about 40 small balls (and they will be small).  Arrange them on a large baking sheet and press each one so they resemble a very thick £1 coin.  Then press a nut into the centre of each

Bake in the oven for about 15 – 20 minutes or until golden brown, but keep an eye on them so as not to overcook.  Cool them on a rack and serve cold – delicious

I also got some slices of salami, covered them with cream cheese, popped an anti pasta style stuffed pepper in the middle and rolled around, you could also use olives, or little anti pasta style stuffed tomatoes

STARTER: Trio of Different Bruschetta of Tomato, Goats Cheese and Mushroom (serves 4)

You will need 1 large crusty baguette, sliced on the angle, rub each side with a clove of garlic, drizzle on olive oil and then toast either under the grill or in the oven, then top with your favourite toppings.  The amounts below would vary depending on how many toppings you wanted to use and how many you are serving.  I served one of each of the 3 different toppings below on a bed of lettuce for 4 people.

Tomato Bruschetta Ingredients
4 medium tomatoes coarsely chopped and drained
Half a small red onion finely chopped
1 – 2  cloves of crushed garlic
4 – 6  basil leaves, finely chopped
15ml balsamic vinegar
40 – 60 ml good olive oil
salt and pepper to taste

Method
Mix the onions, tomatoes, garlic and basil in a mixing bowl using a metal spoon, taking care not to mash or break up the tomatoes too much.  Add the balsamic vinegar and olive oil, add the salt and pepper and mix again

Cover and refrigerate for at least an hour, which allows the flavours to soak and blend together.

When you are ready to serve, just dollop the mixture on top of the toasted baguette.  You can also serve at room temperature, so remove the mixture from the fridge half an hour before spreading on the baguette.

Creamy Mushroom Bruschetta
Ingredients
olive oil
125g mushrooms sliced
clove of garlic grated
1/2 tsp dried thyme
50ml double cream
salt and pepper to taste

Method
Heat some olive oil in a pan on medium  heat and then add the mushrooms and a little salt and pepper and fry for a few minutes.  Add the garlic and thyme and cook until the mushrooms are tender and juice.

Pour the cream into the mushroom mixture and heat through adding some more salt and pepper if needed.  Place on top of the toasted baguette and serve immediately

Goats Cheese Bruschetta

Ingredients
Creamy goats cheese such as Chevre
Some pineapple chutney (ready done)

Method
Spread the pineapple chutney over the toasted baguette top with rounds of soft goats cheese and pop under the grill or in the oven until the goats cheese has melted a little

MAIN COURSE:  Mustard & Herb Encrusted Rack of Lamb, Dauhpinoise Potatoes, Vegs and a Redcurrant Sauce (Serves 4)

Ingredients

4 Large Racks of Lamb French trimmed
3 tbs Dijon Mustard
Olive Oil
2 cloves of garlic crushed
2 tbsp finely chopped rosemary
3 tbsp dried parsley
Salt and Pepper

Method

Place racks flesh side up and make slashes into the flesh with a sharp knife.  Mix together 2 tbsp olive  oil, the mustard, garlic, rosemary and parsley.  Season well then rub the mixture into the flesh to coat the lamb evenly. Cover and marinate in the fridge or at least 1 hour (or ideally all day)

Heat the oven to 200/180 fan/gas 6.  Put the lamb in a roasting tin and cook for about 25 minutes.  Remove and cover with foil and rest of 10 minutes, before carving into cutlets and serving on warmed plates

Dauphinoise Potoates

Ingredients (approximate for 4 people as I do rather rely on guesswork).  I have to say that I do usually end up doing larger quantities, as it is so delicious it always gets used up.

1lb good quality potatoes, eg King Edwards or Desiree
40g butter
150ml pint double cream
150ml milk
1 garlic clove crushed
Whole nutmeg
Salt and freshly milled black pepper

Method

Peel the potatoes very thinly if you haven’t got a mandolin.  Plunge them into a bowl of cold water and swill them around to get rid of some of the starch.  Then dry them thoroughly in a clean tea towel.

In a gratin dish butter the base and then arrange a layer of potato slices, sprinkling with some crushed garlic, salt and pepper and then carry on layering the potatoes, garlic and seasoning.

Mix the cream and milk together and pour it over the potatoes.  Sprinke with a  little freshly grated whole nutmeg and then add the butter in flecks over the surface.

Bake for approximately 1 hour 30 minutes or until brown on the top and soft

Serve the racks of lamb drizzled with the redcurrant sauce,  potatoes and vegetables of your choice.  I did carrots and runner beans but the choice is yours

Redcurrant Sauce

Ingredients

1 small onion (finely chopped)
olive oil
red wine or port (use as much or little as you need for how many you are serving)
Couple of teaspoons ready made Redcurrant jelly or sauce
Salt and Freshly milled black pepper

Saute in some olive oil,  add some red wine or port and cook on a high heat until reduced.  Add a couple of teaspoons of ready made redcurrant sauce  or jelly, season to taste and and heat through

DESSERT:  Chocolate Fondants

Ingredients (serves 4)

100g unsalted butter, plus a bit extra to grease
4 tsp cocoa powder to dust
100g good quality chocolate (70% cocoa solids)
2 eggs
2 egg yolks
120g caster sugar
100g plain flour
Icing sugar to dust

Method

Preheat oven to 160/gas 2

Butter the ramekins (about 7.5 cms in diameter) then dust liberally with the cocoa powder, shaking off any excess

Slowly melt the chocolate and butter in a small bowl set over a pan of hot water

Whisk together the whole eggs, egg yolks and sugar until pale and thick.  Then add the chocolate mixture.

Sift the flour over the mixture and with a large metal spoon gently fold in

Divide the mixture between the ramekins and bake for about 14 minutes

You can add some grated orange zest to the mixture if you wish

Serve with ice cream, crème fraiche, double or clotted cream and add a few rasberries or strawberries on the side

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

See my other dinner party menus suggestions here