Dinner party
The holidays may be over, but there is always entertaining to be done. Try this three-course meal
Clementine and Fennel Salad with Smoked Salmon
Serves 8
1 large fennel bulb
1 large celery stick
3 spring onions, trimmed
2 tbsp nut oil
10 seedless clementines
16 slices of smoked salmon
Small bunch of fresh dill
l Trim the fennel and halve lengthways. Finely slice into 6cm matchstick lengths and put in a medium bowl. Finely slice the celery and spring onions to the same lengths and add to the fennel. Season, add the oil and the juice of 2 clementines and mix together.
l Peel the remaining clementines, keeping them whole and removing as much of the white pith as possible. Slice each fruit widthways to make 5 thin rounds. Re-assemble each one as you go and set aside.
l Before serving, lay 2 slices of smoked salmon on each plate and place a bottom round of Clementine on top. Add a small handful of the fennel mixture, top with the next round of clementine and continue until you have used all of the fruit.
l Continue with the remaining ingredients until you have assembled 8 starters. Drizzle each with a little of the remaining dressing in the bowl. Season with black pepper and garnish with some of the dill fronds to serve.
Turkey and Coriander Pilau
Serves 4
2 tbsp olive oil
1 large onion, roughly chopped
2 garlic cloves, chopped
1-2 tbsp madras curry paste, to taste
300g basmati rice
600ml stock
100g dried cranberries or chopped dried apricots
400g cooked turkey, shredded or chopped
Grated zest and juice of 1 lemon
Small bunch of fresh coriander, chopped
4 tbsp toasted flaked almonds
l Heat the oil in a saucepan and cook the onion for 3-4 minutes or until softened. Add the garlic and curry paste and heat through, stirring constantly.
l Stir in the rice and toss until well coated, then add the stock and dried fruit. Cover and simmer gently for 8 minutes or until the liquid has nearly been absorbed.
l Add the turkey and lemon zest and cook, stirring, for 5 minutes. Stir in most of the coriander and the lemon juice and almonds. Season and garnish with the remaining coriander.
Chestnut and Almond Creams
Serves 4
25g blanched almonds or ready made flaked almonds
225g canned chestnut pur?e
100g caster sugar
200ml cream
Runny honey to drizzle
l Cover the blanched almonds with boiling water and soak for 10 minutes. Drain and slice lengthways into thin shards. Preheat the oven to 200°C/gas mark 6. Spread the nuts out on a baking tray and roast for 6-7 minutes until golden. Remove and leave to cool.
l Put the chestnut puree in a small pan over a gentle heat and warm through. Beat in the sugar – the puree will go glossy and dark.
l Drop alternate teaspoonfuls of the chestnut puree and cream into 4 x 150ml dessert glasses and swirl with the handle of a spoon. Drizzle with a little honey and scatter with almonds to serve.
