ISSUE 3 | ENTERTAINING
Theme your next dinner party, with a focus on the food and get really creative!
WORDS AND RECIPES BY:
DESIGN & LAYOUT BY:
For this menu I’ve fused together Lebanese and South American cuisines to create easy dishes perfect for entertaining.
All these recipes can be prepared beforehand, so blast the music in the kitchen with your favourite tunes and enjoy preparing it!
Menu (serves 6)
Home made falafel with tahini sauce.
Marinated green chimichurri chicken with quinoa tabouli and home made labne.
Pistachio studded semolina pudding jeweled with Turkish delight.
TIME POOR TIPSIn an ideal world you would have some time the day before to soak the chickpeas, make your chimichurri to marinate your chicken with, made-up your yoghurt and left it to drain and even cooked your quinoa.
But I can understand this isn’t always possible. So, if you can’t be as ‘Domestically-Goddessic’ as Nigela Lawson, then I have a way around it.
Marinate your chicken first thing in the morning, and serve it with extra (un-marinated) chimichurri sauce to create the flavour-bomb gained from marinating overnight.
Cook your quinoa and leave it in the fridge while you prepare your other ingredients.
Bring your chickpeas to the boil then leave to cool in the fridge then you can carry on as per the recipe below.
Instead of a labne, you can do a just-as-tasty yoghurt sauce with the same ingredients but no standing and draining.
Sound good? And don’t worry you may still pass off as a Domestic Goddess, no thanks needed.
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Falafel & TAHINI SAUCE
250g Dry Chickpeas (soak the night before prep day)
¼ Red Onion – finely diced
1 Bunch Parsley – finely chopped
½ Bunch Coriander – finely chopped
1 Garlic Clove – finely grated
1 tsp Cumin
1 tbs Salt
1 tsp Black Pepper
1/2 cup Tahini
3 Garlic cloves
2 tbs Olive oil
1/2 tsp Salt
Take your PRE-SOAKED Chickpeas drain and blitz in a food processor to medium course then add remaining ingredients and pulse together.
Ball with an ice-cream scoop, or make balls 2cm wide.
Fill a saucepan or deep-fryer one-third full with oil and heat to 170°C (or until a cube of bread turns golden in 15 seconds). Working in batches, fry falafel balls till golden brown, then use a slotted spoon to remove and leave to rest on a paper towel lined tray. Let cool then store in the fridge.
20 minutes before guests arrive pop the oven on 180, as they arrive put the falafels in for 10-15 minutes to warm through. Serve topped with the pre-made tahini sauce and sprigs of parsley.
If you have any leftover falafels, freeze them for another night, they make fantastic wraps and are great lunch box fillers.
For the Tahini Sauce: Blitz the tahini, salt and garlic in a food processor. Add the lemon and oil then pulse to bring it together. Add a splash of water if too thick. You want the sauce at dipping consistency. Left overs? Finish of a soup off with this delicious sauce.
Green Chimichurri Chicken with Labne
1/2 Bunch Parsley
1/2 Bunch Mint
1/2 Bunch Coriander
3 Sprigs Oregano
1 Spring Onion
1 Garlic Clove
2 tsp Smoked Paprika
100ml Olive Oil
8 Chicken Thighs
500ml Greek Natural Yoghurt
1 Sprig Thyme
1 tbs Lemon
Blitz all the ingredients except for the chicken, to form a ‘thickish’ marinade sauce. Cover the thighs with ½ the marinade and leave overnight. Keep the other half of the sauce for serving.
On the day of cooking (after you take the falafels out) swap the oven down to 100 degrees and get the chicken in straight away.
After about 20 minutes and if the juices run clear when pricked, take the chicken to your BBQ and entertain with a show. Grill the chicken for a minute on each side for a great smokey finish.
For the Labne: Mix yoghurt, thyme and lemon together and season. Prepare a bowl with a strainer balanced on top. Place a cloth or paper-towel over the sieve and pour yoghurt in to strain overnight. Serve the thick labne in a nice serving bowl with some drips of olive oil. Place it in the middle of the table so everyone can take as much as they want. It’s delicious smeared on toast for breaky if you have any leftovers!
Pistachio and Turkish delight semolina pudding
6 cups Milk
1 Cinnamon Stick
1½ cups Semolina
1 tbs Honey
1 tbs Rose water
1 tsp Orange Blossom Water
80g Dates but into small pieces
100g Turkish delight, cut into small pieces
In a deep saucepan bring the milk to a simmer with the sugar and cinnamon, add the semolina, honey, rose water and orange blossom, cook till it becomes thick.
You can set this pudding either in individual ramekins, or in a lined cake tin to be served as pieces.
Press with toppings: Dates, then Turkish delight then pistachios to keep the green.
Set in the fridge ready to go!