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.

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Paese:
United Kingdom
Lingua:
English
Editore:
Eye to Eye Media
Frequenza:
Back issues only
8,47 €(VAT inclusa)
42,39 €(VAT inclusa)
10 Numeri

in questo numero

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…

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…

10 min
5 make-ahead desserts

Hazelnut meringue cake with sherry chocolate cream Make a showstopping pud look easy by freezing the meringue layers up to a month ahead and assembling the cake a couple of hours before serving Serves 12-14 Prep time 40 mins Cooking time 1 hour, plus cooling For the meringue • Vegetable oil for greasing• 150g toasted hazelnuts (see tip)• 385g caster sugar• 7 large free-range egg whites• ½ tsp white wine vinegar For the sherry chocolate cream • 200g dark chocolate (70% cocoa solids), broken into small pieces• 60ml Pedro Ximénez sherry• 100g soft light brown sugar• 800ml double cream To decorate • 50g dark chocolate• Good knob of butter• 20g toasted hazelnuts, chopped (see tip) 1 For the meringue, heat the oven to 180°C/fan 160°C/gas 4. Draw an 18cm circle on each of 4 sheets of baking paper, then…

11 min
an indian feast to share

First-class beef curry If your beef is very lean, it may need a further half-hour cooking Serves 4 Prep time 15 mins Cooking time 3 hours • 4 tbsp sunflower oil• 2 medium onions, sliced• 2 tbsp grated fresh ginger• 8 garlic cloves, crushed• 1 cinnamon stick• 4 green finger chillies, sliced• 6 black cardamom pods• 1 tsp black peppercorns• 1 tsp cloves• 1kg stewing beef, diced• 400g tin chopped tomatoes• 1 tbsp medium curry powder• 1 tbsp ground coriander• 1 tbsp garam masala• Handful fresh coriander leaves and lime wedges to serve (optional) 1 Heat the oil in a large heavy-based saucepan with a lid over a medium heat. Add the onions and brown thoroughly, stirring, until the edges start to caramelise (about 8-10 mins). Spoon in the ginger and garlic, quickly followed…

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…

12 min
a help-yourself summer celebration

Slow-cooked pork belly Marinate the pork in the spiced rub and make the barbecue sauce the day before you want to serve it Serves 8-10 Prep time 10 mins, plus overnight marinating Cooking time 4 hours 20 mins-5 hours 20 mins • 3kg free-range British pork belly with rib bones attached• 2 large onions, sliced• 600ml dry cider• Burger buns to serve For the rub• 20g mustard powder• 10g paprika• 4 cloves, crushed• 2 star anise, crushed• 20g soft dark brown sugar• 1 tsp chilli powder For the sauce• 300ml ketchup• 400ml cider vinegar• 1 tsp salt• 2 tbsp paprika• 1 tbsp molasses or black treacle• 2 tsp chilli powder• 1 tsp cayenne pepper• 100ml Worcestershire sauce• 2 garlic cloves, crushed• 3 whole cloves 1 The day before, prepare the pork and the sauce. Put all…