A dinner party, even a midweek dinner party for a few friends is possible - even if you only have a hour or so after work. The key is to keep it very simple and not fuss about making it over the top. Home cooked food is always enough - it alone shows love, regardless of the complexity of the menu - or lack thereof. In the case of both of these menu’s, a stew is an ideal choice. Its simple and rustic, but when served with some special sides can be made quite elegant.
I have offered a couple ideas below for you; all of which I have made in the last two weeks for friends around my table. Both menus took just shy of an hour to complete, including the cake!
As it happens these recipes are vegetable forward, but you can adapt to add some meat if you prefer.
MENU 1
I really love the flavours of North Africa and the Mediterranean coast. I will never say no to a big pot of vegetables, in particular a tagine. This recipe blends together the flavours of a typical tagine along with some influences from Tunisian vegetable stews. It tastes even better the next day so if you are really keen, make it the night before and then all you have to do is reheat the stew before your friends arrive. Serve it with steamed couscous that has been mixed with caramelised or fried shallots. For an easy bread, my quick yogurt flat bread filled with spiced caramelised onions is a party favourite. I stick with a simple and seasonal idea for dessert - just some fresh clementines and mint tea.
Moroccan Vegetable Stew with Shallot Couscous
Serves 4
50-60ml of Olive oil
1 Large Yellow Onion, Peeled and Chopped
5 Garlic Cloves, Peeled and Chopped
2 tsp Ras el Hanout
1-2 tsp Harissa Spice or Paste (depending on how hot you like it)
1 tsp Coriander Seed
1 tsp Cumin Seed
1 tsp Ground Tumeric Powder
1 tsp Ground Cinnamon
Salt and Pepper
3 -4 Carrots, Cleaned and Chopped
3 Sweet Potatoes, Cleaned and Chopped (Skin On)
2 Cans Chickpeas (398ml cans)
125 Grams Raisins
1 Jar Passata or Strained Tomatoes
Enough Chicken or Vegetable Stock to Just Cover the Ingredients
Fresh Mint and Cilantro to Garnish
Raw Pistachios to Garnish
Labneh to Garnish
In a large pot or dutch oven heat the olive oil over medium heat. Add in the onions and sauté for 6-7 minutes. Add in the garlic along with all the spices and salt and pepper. Cook for 1-2 minutes to toast the spices. Tumble in the chopped carrots and sweet potatoes. Stir and cook for 5-6 minutes more.
Add in the chickpeas and raisins. Stir again to combine. Increase the heat to high and add in the tomato and stock. Bring to a boil then reduce heat to low, cover and cook for 25-30 minutes.
While that is cooking, caramelise or fry 2-3 shallots in olive oil, salt and pepper in a large pan. Remove from heat and add in 1.5 cups couscous. Pour over hot water or stock to just cover the couscous. Cover tightly with a lid and leave to steam for 10 minutes. Fluff with a fork.
To serve - Top the couscous with the stew and garnish with fresh leaves of mint and cilantro as well as a dollop of creamy labneh and a sprinkle of chopped pistachios. If you want to up the heat factor a bit, add a drizzle of harissa oil to finish.
ONION FLATBREAD
Serves 4
200 Grams All Purpose Flour
1 Heaped Tbsp Baking Powder
1 tsp Baking Soda
Pinch of Salt
125 Grams Greek Yogurt or Labneh
45 ml Olive Oil
4 Shallots, Peeled and Thinly Sliced
1/2 tsp Cumin Seed
1/2 Tsp Coriander Seed
1/2 Tsp Fenugreek
Salt and Pepper
For the dough - In a bowl combine the flour, baking powder, baking soda, salt and yogurt. Mix with your hand until a dough forms. Turn out onto a surface and knead with your hands for a minute or two. If the dough is a bit wet (depending on the consistency of the yogurt) add a bit more flour. Portion into four equal pieces and set aside to rest.
Meanwhile, heat the olive oil in a pan over medium heat. Add in the shallots and spices. Reduce the heat to low and cook, stirring occasionally, until the onions are caramelised and sweet. Add a splash of water if needed to prevent burning. Allow to cool slightly.
Roll out each portion of dough to about 1/8 inch thick. Add a couple spoonfuls of the onion mix to the lower half of the dough, leaving a border. Fold the top portion of dough over the lower, press out any air and pinch the edges to seal. Continue with the remaining dough.
Heat a large pan or skillet over medium high heat. Add in a heaped tablespoon of butter or ghee. Place the flatbreads in the pan and cook on each side until golden brown. Serve hot!
MENU 2
This menu takes roughly the same time, but requires the oven as well. This vegetable stew takes its cues from France and there is very much a theme…dill. I adore dill and at various times of the year become mildly obsessed with it. I have used fresh dill in all the elements of this menu, aside from the cake. The recipe for the biscuits is simple and with practice you can achieve perfectly flaky biscuits in less than 30min. For the salad I keep it very French - just the best leafy greens I can find and my simple honey dill vinaigrette.
French Vegetable Stew
Serves 4
50ml Olive Oil
1 Medium Onion - Peeled and Finely Chopped
1 Medium Leek - Cleaned, Halved and Finely Sliced
3 Stalks of Celery - Finely Chopped
1 Head of Fennel - Stalks and Core Removed, Chopped
3 Cloves Garlic - Peeled and Minced
1 tsp Fennel Seeds
Salt and Pepper
4 Carrots - Cleaned and Chopped
1 Large Sweet Potato - Cleaned and Chopped (Skin On)
2 Medium Yellow Potatoes - Cleaned and Chopped (Skin On)
165 Grams Frozen Sweet Corn Kernals
165 Grams Frozen Petite Pois
165 Grams Frozen Broad Beans or Lima Beans
Chicken or Vegetable Stock
1 Tbsp Cornstarch
1 Heaped Tbsp Fresh Chopped Dill
In a large soup pot or dutch oven heat the olive oil over medium heat. Add in the onion, leek, celery and fennel. Sauté for 6-8 minutes. Add in the garlic, fennel seed and salt and pepper (seasoning is dependant on how salty your stock is). Cook for 2 minutes more.
Add in the carrots, sweet potato and yellow potatoes. Stir to combine and cook for 5 minutes. Add the frozen vegetables and enough stock to cover by 1.5 Inches.
Increase heat to high and bring to a boil, stirring occasionally. Reduce heat to low, cover and leave to simmer for 25-30 minutes, stirring once or twice throughout.
Make a slurry by mixing the cornstarch with some cold water. Remove the lid and turn the heat back to medium high. Stir in the slurry to thicken. Remove the pot from the heat and stir in the dill. Taste for seasoning and adjust.
Serve with a garnish of fresh dill sprigs.
Mimolette Dill Biscuits
Makes 4 Biscuits
If you can’t find mimolette cheese, use Beemster or a good aged cheddar. The key to flakey biscuits is cold butter, working quickly, folding the dough and patting them out instead of using a rolling pin and a high baking temperature.
125 Grams All Purpose Flour
1 Tbsp Baking Powder
Good Pinch of Salt
85 Grams Cold Unsalted Butter Cut into Small Cubes
35 Grams Grated Mimolette Cheese
1 Heaped Tbsp Fresh Chopped Dill
75 Ml Heavy Cream or Milk
Preheat oven to 400.
In a large bowl mix the flour, baking powder and salt. Add in the cold butter and quickly use your fingers to combine by pressing the butter into the flour until you have small pieces of butter throughout. Mix in the cheese and dill. Add in the cream. Use your hand to bring the dough together. Add a dash more flour if it feels too wet. Turn out onto a board and knead a few times to bring the dough together. Flatten into a rectangle about 1/2 inch thick. Fold the dough over itself once and flatten gently again. Fold one more time and flatten to a roughly 1 inch thick rectangle. Cut into four triangles.
Place on a lined baking sheet, brush with egg wash and sprinkle with a bit more cheese.
Bake for 20-25 minutes until risen and golden brown. Serve warm.
HONEY DILL VINAIGRETTE with GREENS
In a large bowl whisk together 1 heaped tablespoon on honey dijon mustard, 1 tablespoon apple cider vinegar, salt and pepper and 1 clove finely grated garlic. Add in 2 teaspoons fresh chopped dill and slowly drizzle in 2-3 tablespoons of olive oil while whisking. Whisk until the ingredients have emulsified and the vinaigrette is creamy. Taste for seasoning.
Top the bowl of vinaigrette with washed crisp greens and toss at the last minute.
SIMPLE CHOCOLATE CAKE WITH MASCARPONE ICING
Makes 1 Small 6 Inch, 2 Tiered Cake - Serves 4-6
120 Grams All Purpose Flour
85 Grams White Sugar
1 Heaped Tbsp Good Dark Cocoa Powder
1 tsp Baking Powder
1/2 tsp Baking Soda
Good Pinch of Salt
120 ml Buttermilk
60 ml Vegetable Oil or Melted Butter
1 Large Egg
1 Tsp Vanilla
1 Double Long Shot Espresso (Approx 2.5 - 3oz)
1 Cup Mascarpone
2 Tbsp Icing Sugar
40 Grams Melted Dark Chocolate
Pinch of Salt
Preheat oven to 375. Line and grease two 6 inch cake tins.
In the bowl of an electric mixer fitted with the paddle attachment combine the flour, sugar, cocoa, baking powder, baking soda and salt. In a separate bowl whisk together the buttermilk with the oil, egg, vanilla and espresso.
With the mixer on low, slowing add the wet to the dry. Mix until the flour is just combined.
Use a spatula to finish mixing and ensure everything is combined.
Evenly distribute between the two tins and bake for 20-25 minutes until a cake tester comes out clean. Allow to cool.
For the icing - In the bowl of an electric mixer fitted with the whisk attachment, whip the mascarpone, icing sugar, melted chocolate and salt until smooth. Set aside.
To assemble the cake. Remove the parchment lining from each tier. Place the bottom layer on a serving plate and spread half of the icing on top with an offset spatula, coming to just the edge of the cake. Place the second layer on top and press down gently. Spread the remaining icing on top.
Top with fresh raspberries and a sprinkle of icing sugar.
COOKBOOKS
Here are some recommendations for books in my library that I look to for inspiration when I’m craving the flavours featured above.
Maydan - Rose Previte
Orange Blossom and Honey - John Gregory Smith
Bottom of the Pot - Naz Deravian
At Home in Provence - Patricia Wells
Saffron Tales - Yasmin Khan
I love the idea of tagine for a dinner party. Delicious!!