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The Essential Guide To...

The Essential Guide To...

The Essential Guide To...Entertaining

The Essential Guide to… is a unique magazine series that gives you everything you need to know about the world of food, all year round. Every issue is full of inspiration, top tips and the best recipes for cooking and entertaining. Each one tried, tested and tasted to perfection.

Country:
United Kingdom
Language:
English
Publisher:
Eye to Eye Media
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10 Issues

In this issue

1 min.
entertaining

[en·ter·tain·ing] /verb Inviting someone to your home and showing them hospitality Hosting friends and family is about more than just eating – drinks, music and decorations all play their part – but it’s the food that everyone talks about. That’s why this Essential Guide To… is devoted to dishes that look stunning, taste delicious and linger in people’s memories long after plates are cleared away. We’ve suggested some menu combinations, but you can easily take inspiration from all our favourite starters, mains and desserts to create your own. And as some can be partly prepped in advance, you can relax knowing that your menu is under control. Enjoy! The Essential Guide To… Entertaining is published by Eye to Eye Media, Axe & Bottle Court, 70 Newcomen Street, London SE1 1YT Subscription enquiries 01858 438420 Editorial…

1 min.
the essential guide to…

Editor Debbie Codd Senior art director Naomi Lowe Design Hugh Scorgie, Pippa Paine, Bonnie Bryan Writer/sub-editor Cathy Howes Sub-editors Lucy Davey, Emma Hartfield Publishing director Adrienne Moyce 020 7803 4111 adrienne.moyce@eyetoeyemedia.co.uk Consultant editorial director Jo Sandilands Production director Jake Hopkins jake.hopkins@eyetoeyemedia.co.uk Marketing & digital assistant Ruby Dumbrell ruby.dumbrell@eyetoeyemedia.co.uk Finance director Darren Blundy darren.blundy@eyetoeyemedia.co.uk Finance manager Adam Wright adam.wright@integral2.com Managing director Seamus Geoghegan 020 7803 4123 ADVERTISING SALES Group advertising director Jason Elson 020 7150 5397 With thanks to… Recipes delicious. food team, Sophie Austen-Smith, Jen Bedloe, Jordan Bourke, Lottie Covell, Marina Filippelli, Holly Holmes, Lizzie Kamenetzky, Monique Lane, Eric Lanlard, Uyen Luu, Debbie Major, Chetna Makan, Katy McClelland, Gill Meller, Leigh Norton, Anjali Pathak, Ivor Peters, Louise Pickford, Kay Plunkett-Hogge, Rosie Ramsden, Rohit Razdan, Ella Tarn, Vivek Singh, Rebecca Smith, Olivia Spurrell, Rebecca Woollard Photography Ben Dearnley, Tony Briscoe, Laura Edwards, Mike English, Tara Fisher, Dan…

2 min.
stress-free ways to cook for friends

1 Do your research Chances are you know already if people are vegan, pescatarian or lactose intolerant, but it doesn’t hurt to ask ‘Is there anything you don’t/can’t eat?’ People can be funny about foods, from hating the texture of avocado to having a ‘thing’ about garlic. 2 Balance flavours Match a spicy menu with plain rice, fluffy flatbreads or cooling yogurt. At the other end of the scale, you can jazz up simpler dishes with chopped fresh herbs, nuts or citrus zest. If a dish is rich with butter or cream, a salad with a sharp dressing might work better than a vegetable side. 3 Avoid repetition If your main course features fish, consider veggie or meat starters rather than seafood, and don’t follow a pastry-based dish with a sweet tart. Stick to one…

1 min.
drink anyone?

Opening a bottle of bubbly is a lovely way to start a special lunch or dinner. Chill Champagne, Cava, Prosecco or English sparkling to 8-10ºC and always pour slowly down the side of a tilted glass to help keep the bubbles longer. You should get around six full glasses from a bottle of fizz. Going for apéritifs first? Freezing ice-cube trays with little slices of lemon and sprigs of thyme, or lime and cucumber, adds instant wow factor to a G&T. Having cocktails? Think berries, with blackberries hidden in ice cubes for a Bramble or pomegranate seeds for a Cosmopolitan. Save time by scaling up cocktails that can be served from a pitcher – any kind of punch, or anything that doesn’t have too many ingredients, such as a Bloody Mary, Gin…

21 min.
10 dinner party superstars

Roast chicken with basil, mint & pistachio pesto Cooking the veg in the same pan makes for an easy all-in-one main Serves 4-6 Prep time 25 mins Cooking time 1 hour 15 mins • 25g shelled pistachios• 1 large bunch fresh basil, leaves and stalks roughly chopped• 4 fresh mint sprigs, leaves roughly chopped• Grated zest and juice of ½ lemon, plus another ½ lemon• 125ml extra-virgin olive oil• 2kg whole free-range chicken• 125ml dry white wine• 200g sourdough bread, torn into chunks• 200g mixed radishes, halved or quartered if large• 250g asparagus• Large handful pea shoots 1 Heat the oven to 200°C/fan 180°C/gas 6. Whizz the pistachios, basil, mint and lemon zest and juice in a mini chopper or small food processor to a rough paste (see tip). Drizzle in 100ml oil, then season…

1 min.
5 wines to match

1 For the Moroccan lamb tagine The sweet flavours of this gorgeous slow-cooked Middle Eastern stew would be a lovely match with a fine Chilean Carménère. 2 For the guard of honour rack of lamb with an olive & caper crust This classic centrepiece dish deserves a classic claret (red Bordeaux), ideally a Merlot-rich Saint-Emilion or Pomerol. 3 For the roast beef with aubergine, peppers & cannellini beans Top of the reds for this beef is a smart, mellow red Rioja Reserva. Decant it first to let the aromas open up. 4 For paella with sherry, pine nuts & raisins This meat and fish confection would work brilliantly with a modern fruity Spanish white such as Verdejo. 5 For the goat’s cheese & beetroot quiche Sauvignon Blanc has a natural affinity with goat’s cheese, so a grassy Loire Sauvignon…