The

Dinner
Party
By
Gary Allen

A Comprehensive Guide
Complete With Many
Delicious Recipes
Introduction
Welcome to the Fabbynosh dinner party guide a simple walk
through of all the essentials needed to make a great evening even
better. Being brought up in a Naval family where etiquette was
always important at home and especially at the meal table. Having
then gone on to serve in the British Army and enjoyed many
formal mess dinners I suppose I’ve become a bit of a perfectionist
in these matters. If you speak to my wife she will tell you I drive
her insane with checking for smudges on glasses and ensuring the
cutlery is positioned correctly etc, to be honest I don’t think I’m
that bad, well maybe ☺.

When you are going to have guests over you need to decide if you are going to
have a casual meal or a formal dinner party, then plan and prepare accordingly. We
all put a tremendous amount of time into preparing the food and making sure we
h
have th right
the i ht wines
i etc,
t but
b t ensuring
i the
th table
t bl is
i sett correctly
tl and
d your guests
t are
hosted well is just as important and often overlooked by the budding cook who is
more focused on the kitchen.

Everyone will have their own spin on the various facets of a great dinner party, in
this book I have captured the way I do things in a way that can be used as a guide
for part or all of your preparations. My philosophy is simple, have a passion for
what you do, a pervasive commitment to quality, and inexorable attention to
detail, all of which are essential contributory factors in the pursuit of excellence.

Happy dining

Gary

"Let your food be your medicine, and your medicine be your food“
Hippocrates, Greek physician 460 BC
.
Planning
The first thing you need to do is determine who will be attending, this is a must
because it will determine what and how (formal or informal) you will be serving. A
good tip for your first dinner party is to invite friends and family, any slip-ups will be
laughed off and the feedback will be honest. You need know what your guests food
preferences are and if they have any allergies or are vegetarians, 6 to 8 people is a
good comfortable number but remember not to squeeze the table setting if you
have a small dining area, only invite enough to have an entertaining evening that
feels personal and not too cramped

A helpful hint is to try and settle on what main course you will be serving in your
mind, this is the center piece and will dictate your starter, desert and wines etc and
will allow you to select and prepare the right tableware. We will cover the menu in
more detail later.

N
Now consider
id your seating
ti plan,
l I try
t tot alternate
lt t male
l and
d female
f l avoiding
idi sitting
itti
partners next to each other, this will help in generating good conversation. The
host and hostess should sit at opposite ends of the table, who ever is cooking
should sit nearest to the kitchen access so you are not pushing past your guests
when popping out to check on the next course.

Now it’s time to think about preparing the crockery and

silverware you will need to set the table and ensuring it
has all been checked for finger marks etc. Place all the
items on a clean surface and cover with a cloth to prevent
dust settling. Doing this in advance will allow you to go off
and search for that elusive knife or fork which is missing
from a set and probably hiding in the day to day cutlery
drawer, “I speak from experience”.

Let our advance worrying become advance thinking and planning.

Sir Winston Churchill
The Menu
Main Course
As discussed earlier you need to settle on what main course you will be serving as
this is the central building block of the meal. Having checked for the allergies and
vegetarians you now need to decide on something simple but at the same time
impressive.
p Tryy to select a dish that can be p
prepared
p in advance and kept
p warm
without spoiling this is the best approach, failing that you will need to work on the
timing of the oven so your delivery is not to long after clearing the starter.

It’s not my intention to write your menu, however a couple of suggestions which
may help you are: Beef Stroganoff with rice, pasta or vegetables, which can be
prepared well in advance and only gets better the longer you leave to simmer, also
there is the mushroom option for vegetarians. Another good option is goulash
(stew) with seasonal vegetables, you can use any good meat option as the main
g
ingredient and it can be sittingg in the oven waiting,
g, all yyou need to worryy about is
the vegetables and plating up. Both of these recipes are available in my
“Fabbynosh” recipe book range available online.

I never serve a dish at a dinner party unless I have

made it before even on a smaller scale. Not only
does this give you a chance to practice and iron
out any mistakes you can also develop the dish
with your own style adding a little secret
ingredient to keep your guests guessing.

For the purposes of this guide we are assuming that everyone likes beef and we are
going with the stroganoff option for main course.
The Menu
Starter or Appetizer
As we have quite a heavy main course lets think about something light for our
starter which will get the taste buds going but not fill up our guests to much. The
golden rule here is never serve the same basic ingredient for starter as you intend
to serve for main course, in this case beef. Consider a contrast of tastes and maybe
look at a cold starter as the main will be hot, this is also another good time saver in
terms of preparation.

Something fish based assuming you are not really pushing the boat out and having
four courses to include a fish course.
course A simple salad accompaniment with a lightish
sauce is maybe what we are looking for here. I would tend to stay away from the
soups when serving a heavy main unless it’s a light consommé.

I’m going to go with a salmon and caper salad with

an olive oil and balsamic dressing,
dressing lightly seasoned.
seasoned
Three good flavours that go together well, not to
heavy but enough to kick start the already
expectant taste buds of the diners.

Easy to prepare and can be ready and waiting plated up in the fridge, the dressing
will just need a little whisk before pouring over the dish prior to serving “simple”.
The Menu
Dessert
No doubt you have already started thinking about the dessert and what you want
to serve, a lot of chefs see this as the Pièce de résistance and take the opportunity
to crown their menu with a master piece. Nothing wrong with that at all just
remember we have to learn to walk before we can run and for some of us we are
still at crawling pace. Avoid melting chocolate, soufflés, stretching caramelised
sugar and never buy it in and claim the credit, you’ll get caught every time.

A good old favourite is crème brûlée, if you

feel adventurous you can spruce it up a bit by
adding some fruit/nuts to the mix or some
liqueur, not to much otherwise it will not set.
Rather than serving in the boring ramekins try
a tall heavy glass, just be careful not to burn
or crack them if using a blow torch to brown.
Dressing options are endless, try some fresh mint and cream quenelles (shaped
with spoons) or a simple piece of fruit, eh voilà your done.

All you have to do is cook the food, lay the table serve up, entertain and keep it all
on time according to your plan. Only joking enjoy the cooking, you have three good
dishes that aren’t going to spoil, the option of a cheese board and port to think
about, not forgetting the seating plan you put off earlier ☺

“If it doesn't taste good it doesn't go on the menu” – Chef Heston Blumenthal OBE
The Table
Cutlery and Side Plates
The size and shape of your table will dictate the number of guests you can invite,
squeezing too many on and borrowing chairs from next door is not an option. The
manufacturer made the table specifically to accommodate the amount of chairs
sold with it, why try to fit more? You must have the table set well before your
guests arrive as first impressions are lasting ones of course a great table will raise
their expectation, don’t worry we have planned for that.

Lets look at how to best set the table, if you are using table mats place these on
the table first and make sure they are the same distance apart side to side and
equal distance from the edge of the table (3 to 4cms is about right) and lined up
with the opposite side. Next place a plate in the center of the table mat this will
give you a good perspective of where the cutlery needs to be placed. Lets look at
our menu and the cutlery we need.
Starter: Salmon Fish knife and small fork
Main: Beef Large knife and fork
Dessert: Crème brûlée Small spoon depending on size of
serving dish/glass
When laying the table start with the last course first and work outwards. Try to
keep the cutlery level along the bottom as shown, I have added a side plate and
butter knife this is optional depending on whether your starter needs a bread/toast
accompaniment, side plates should always be placed to the left of the diner. Just
remember, forks on left side and spoons and knives with cutting edge facing
inwards towards the plate.
plate
Cutlery or Flatware
F future
For f parties
i here
h are some other
h types off flatware
fl
Soup spoon – The biggest spoon on the table, this is usually fairly easy
to identify. Soup spoons are deep and circular to hold a good amount
of soup, instead of the almond-shaped coffee or dessert spoons.

Fish Knife - Fish knives have a distinctive rounded shape to the

cutting edge with a wide blade to assist in dissecting and
eating the fish.

Dessert Spoon – The difference between the dessert and soup

spoons is simply the shape/size of the bowl, the dessert spoon is
the oval shape as apposed to the round soup spoon.

Steak Knife – Specifically designed to cut through meat, will

sometimes have a serrated edge to assist in cutting. Normally
more pointed than the rounded table knives.

Fish Fork – Normally smaller and thinner than the normal dinner fork,
invariably the leading prong will be a little thicker and the prong gaps
thinner to make a larger bowl section to pickup the fish pieces.

Coffee and Tea Spoons–

p Essentiallyy smaller versions of the dessert
spoon, the tea spoon being the larger of the two. Can also be
used for smaller desserts etc.

Butter Knife – A very distinct shape designed for use with butter only,
normally only one found in your cutlery set. Should be placed with
the butter dish for dispensing to the side plate.

Cheese Knife – The classic hook, two

pronged design used for slicing and serving
cheese. The more modern approach is to
purchase a set of cheese tools to avoid
cross contamination.
The Table
Glasses Setting
It is a popular belief that the glass you use to serve the wine in is almost as important as
the wine itself. The shape, colour and fabric of wine glasses are also thought to
influence the way you appreciate the flavour and aroma. Whether this is the case or not
is a matter of opinion
p but there are some convincingg arguments
g that a wine reallyy does
taste better if drunk from the right glass. A serious wine buff will also use different
glasses for red and white wines, a rounder, wider bowl for reds to allow more space for
the wine to breathe, and a slightly smaller, bowl for whites to help retain their cool
temperature, I have included a guide for the aficionado later.

The basic setting for a formal table is starting at the top right just above the knife is:
water, white wine and red wine, this essentially follows the courses but not necessarily.
Remember polished glasses are a must, if you serve champagne it’s normally on arrival
so glasses should ready in the reception area, port and liquors can be served individually
post meall and
d with
h coffee.
ff

A good tip is to hold the glass over a boiling kettle

and let the steam go in and around it, then polish
with a soft clean cloth to give you stemware that
extra sparkle. Never use glass cleaner or similar it
will ruin the taste of the wine. You can use this
method for the silverware as well. Never breath on
an item to be polished, this is very unhygienic.
 Other Glasses or Stemware
For the Aficionado

Bordeaux Grand Cru Bordeaux Burgundy

g y Grand Cru Vintage
g Port

Chardonnay German Reisling Dessert Wine Champagne

Beer Sherry Port Cognac

"Wine is the most civilized thing in the world.“ - Ernest Hemingway.
The Table
Other Considerations
II’m
m a great believer in less being more and tend not to overfill the dinner table,
table
after all you want to be able to see the person on the other side of the table and
not spend the whole evening peering around an oversized bunch of flowers. Table
dressings should be minimal and elegant, consider if you are going to plate up your
courses individually in the kitchen or have serving dishes on the table for guests to
help themselves. I much prefer plating up individually, this also gives you an
opportunity to show off your presentation skills, lets be honest if you have
everyone digging in you should of just had a buffet meal.

For me the last real piece is the napkin, there are many schools of thought in terms
of where this should be placed. Being a traditionalist I like to use the side plate or
as a centerpiece on the dinner plate. (Never in a glass). Use a neutral colour, white
or cream, I always press mine and add a little starch to gives a rich feeling and a
crispness. There are many designs which are easy to fold, the internet is a great
resource for this information.
information Finish it all off with a simple but elegant candle
arrangement, preferably a nice candelabra made for the purpose, this will set off
the table nicely and provide a good ambiance.

A man would do nothing if he waited until he could do it so well that no one could find fault.
John Henry Newman, 1801 – 1890) English Roman Catholic priest, cardinal and poet.
The Table
Other Considerations – Bread,
Bread Butter and Condiments
Many starters need to have a bread accompaniment, don’t fall into the trap and feel
that because your favourite restaurant always serves bread and little dips that you
have to. If your guests fill up on stodgy bread it’s likely they will have lost their
appetite long before the starter hits the table. I suggest that if you really need bread
then consider some light melba toast to accompany the dish rather than a huge
basket in the middle of the table. Don’t forget the butter, you can’t have one
without the other, individual butter dishes are a great touch, if you don’t have these
then use a butter dish or side plate (with it’s own knife).

Another option is make butter curls and place them in a matching bowl, remember
to place slabs of butter out thirty minutes before to allow softening for easy
spreading, with curls approximately ten minutes before as they melt and lose shape
quickly. A light of parsley or mint sprinkle will finish off the effect.

Lastly we need to consider the condiments, salt and pepper are the easy choices,
consider also mustard, horseradish, tartar etc depending upon the dishes being
served. Whilst the flavour of your food shouldn’t really need all the attention some
guests will enjoy a little mustard with their beef and others just like to have the
option.
i Condiments
di should
h ld allll match
h and
d never serve mustards
d etc in
i their
h i jars,
j
decant into a suitable condiment dish with a separate spoon for each. If you don’t
have the relevant condiment dishes and utensils my recommendation is to go with a
matching salt and pepper and forego the rest unless requested.
Wine

Food and wine Pairings

Matching food and wine has endless possibilities but to be honest there are no
right or wrong answers. Obviously there are some groupings which will be better
th others,
than th b t you'll
but 'll learn
l th
these th
through
h experimentation
i t ti with
ith your favourite
f it
foods and wines. Explore the freedom to improvise and have fun but remember it's
not just what dishes you are serving that matters it’s also the way you are
preparing it. Wine should complement the food rather than overshadow it so the
simple rule is light food - light wine, heavier food - heavier wine. Soups, salads and
light dishes will taste better when accompanied by light typically white wines with
more robust foods with fuller flavours being complimented by stronger wines.

A nice touch is when cooking a dish from a particular

country is to select a wine from the same country, for
example you could serve a nice Cabernet Sauvignon
from Bordeaux with chateaubriand. Some general
rules for the main food groups are as follows:

Fish: Many wines can overpower the delicate range of flavors of fish group always
go for something light and fresh that will let the flavour come through.
Beef: The heavier more robust flavours need more hearty wines usually a medium
to full body red.
Lamb: A light to medium red however I love a good Rioja with my lamb or for that
matter at anytime.
i
Pork and Veal: Red and white wine can work equally well with pork, aim for lighter
reds like Pinot Noir or Chianti, Chardonnay is a good white wine choice for pork.
Pasta: With creamy and fishy sauces, lean towards whites like Pinot Grigio and
crisp Chardonnays with red sauces, meat sauces and lasagna go with a hearty red.

Good wine is a good familiar creature if it be well used.

William Shakespeare (1564-1616)
Wine
Food and wine Pairings
Vegetarian: This really depends on the preparation and spices in the case of earthy,
nutty dishes, Pinot Noir is great. If it's lighter, with more green vegetables, then you
might be better off with a Chardonnay.
Dessert: For many people, dessert wine takes the place of dessert, but if you
choose to serve wine with dessert try to follow these simples guidelines:
Fruit: Fruits compliment sweet wines wonderfully the acid in the fruit is a nice
mirror to the sweetness of the wine, try Sauternes or late Harvest Riesling.
Chocolate: Tough to match with wine, many like Merlot with chocolate and Tawny
Port's hazelnut character marries wonderfully.
Heavy Desserts: If the dessert is already sweet and heavy, try a light, refreshing
glass of Asti or Champagne as an accompaniment.

As you can see there is no exact science to this

wine selection, keep experimenting and go with
what works for you. If one of your guests bring a
nice bottle of wine always ask if they would like
you to open it and served as an aperitif.
Remember to have a few spare wine glasses
ready
d just
j t in
i case.

Open your red wine at least one hour before serving to allow it to breath, with
whites they must always be served cold, so a good ice bucket is a must. Never put
ice in white wine as this dilutes the taste and frankly is poor manners, of course
some people like it this way or with soda,
soda so if asked it
it’ss polite to oblige.
oblige As a rule
of thumb you need at least two bottles for every three guests if your planning on
not running out. A good healthy stock is a must in every entertainers home, always
store on it’s side to moisten the cork and out of direct sunlight which is more
damaging than extreme temperatures.
 Cheese
Cheese Boards
In the USA they serve cheese as a starter, the French before dessert and the English
as a grand finale, so it seems the cheese board is a welcome indulgence any time.
A cheese board for a formal home dinner party can be as simple or as extravagant
as you wish, however preparing one can be somewhat of an art. When preparing
plan on serving from three to five cheeses don
don’tt overwhelm the palate of your
guests. In your selections aim for variety, you want to tempt the taste buds with
cheeses of distinctly different styles, tastes, and textures. For a simple, but
interesting cheese board, start with three selections: one soft cheese (Brie or
Camembert), one firm cheese (A good Cheddar) and one Blue vein (Stilton or
Roquefort).

To expand your cheese board a further option

is to add a spreadable cheese (Chevre) or a
flavoured cheese spices or herbs, the options
are endless. I like to make sure there is always
a good contrast of colours on the board as
well but don’t sacrifice the taste factor. Use
clean cut blocks of cheese always not
somethingg trimmed up
p from the fridge.
g

Some cheeses are very much like red wine in that you need to put them out an
hour before serving to allow it to breath. There are many internet sites which can
advise you on the types and methods of serving as the options are two numerous
to capture in this book. Traditionally grapes are a standard accompaniment
however don’t be afraid to put something different out like strawberries, the secret
is not to overcrowd the board. If you have a set of cheese knives use one for each
cheese there is nothing worse than cutting cheddar with a knife full of stilton
especially if your not partial to blue cheese. Biscuits, bread or both is your choice,
just remember
b to have
h a butter
b refill
f ll at the
h ready
d and
d clean
l side
d plates
l and
d knives
k
as the original settings usually get dirty throughout the meal.

Cheese may disappoint. It may be dull, it may be naive, it may be over sophisticated. Yet it remains, cheese, milk's leap toward
immortality.
Clifton Fadiman - American writer and editor
Port Wine
Port Wine (also known as,
as Vinho do Porto,
Porto Porto,
Porto and often simply Port) is a
Portuguese fortified wine from the Douro Valley in the Northern provinces of Portugal.
It is typically a sweet red wine, but also comes in dry, semi-dry and white varieties,
often served as a dessert wine. Wines in the style of port are produced around the
world in several countries—most notably Australia, South Africa, Canada, Argentina
and the United States. Under European Union guidelines, only the product from
Portugal may be labeled as Port. In the United States, the situation is more
complicated: wines labelled Port may come from anywhere in the world while the
names Dao, Oporto, Porto, and Vinho do Porto have been recognized as foreign, non-
generic names for wines originating in Portugal

Port, like other wine, should be stored in a cool but

not cold, dark, with a steady temperature, lying the
bottle on its side if the bottle has a cork, or standing
up if stoppered.
t d The
Th exception
ti b i white
being hit port,
t
which can be served chilled, port should be served
at between 15 to 20 degrees C, Tawny port may also
be served slightly cooler.

O
Once opened,
d portt mustt be
b consumed
d within
ithi a short
h t period
i d off time,
ti h
however th
those
with stoppers can be kept for a couple of months in a dark place, typically, the older the
vintage, the quicker it must be consumed. A good vintage port will need decanting due
to high amounts of sediments that form, strain through a muslin cloth and avoid shaking
the bottle. Port should be offered at the time of the cheeseboard serving and as an
accompaniment to coffee. Once you have served the port the decanter should be left
on the table for top ups as required.

There is a unique body of English ritual and etiquette surrounding the consumption of
port,, stemmingg from British naval custom. Traditionally,
p y, the wine is p
passed "port
p to
port” the host will pour a glass for the person seated at their right and then pass the
decanter to the left (the port side) this practice is then repeated around the table.
Liqueurs
A liqueur
li i an alcoholic
is l h li beverage
b th t has
that h been
b fl
flavored
d with
ith fruit,
f it herbs,
h b nuts,
t spices,
i
flowers, or cream and bottled with added sugar. Liqueurs are typically quite sweet and
are usually not aged for long. Liqueurs date back centuries and are historical
descendants of herbal medicines, often those prepared by monks such as Chartreuse
or Benedictine. Liqueurs were made in Italy as early as the 13th century and their
consumption was later required at all treaty signings during the Middle Ages.
Nowadays, liqueurs are made worldwide and are served in many ways: by themselves,
poured over ice, with coffee, mixed with cream or other mixers to create cocktails, etc.
They are often served with or after a dessert.

Now is also the time to offer whisky and brandy, many guests prefer the pureness of a
good single malt or cognac over the sweeter liqueurs. Remember the only thing you add
to good whisky is water either the liquid or frozen variety. Cognac must be served alone
and warmed in the palms of the hands in a suitable cognac glass.

My personal favourite is the Glenmorangie 10 Years Old Single ready only after a decade
in mountain oak casks, which is where the very unique flavour developed. With a light
aroma, delicate and floral with a subtle smokiness it has a well balanced, fresh and
aromatic flavour. I like just a single cube of ice added and left to stand for a few minutes,
what a great way to finish a great meal.

Cognac is a matter of choice, you can pay as much as you

want for a good “XO”, conversely a good Napoleon will be
less expensive and taste just as good to a non connoisseur.
It’s all a matter of personal taste and preference.
Coffee
Ending a scrumptious meal with delicious coffee is traditional as alluded to earlier
usually accompanied by liqueurs, this is a time for your guests to sit back and let their
food digest whilst enjoying the company and conversation of others. Just follow a few
guidelines and you can satisfy your java-drinking guests without any worries. Firstly
b
because you are entertaining
i i i the
in h evening
i b prepared
be d to offer
ff regular
l or
decaffeinated, remember you are not a restaurant so there's no need to offer specialty
choices like the ones you get at coffee houses. If you have a percolator or coffee
machine these are good options, alternatively you can use the cafetiere press method
which will give you just as good results. A safe ratio is about one to one and a half
tablespoons for every cup of water, prepare your brew as close to serving time as
possible. Avoid using instant coffees since they don’t seem to deliver the same robust
taste.

Invest in a insulated serving coffee pot and you can keep coffee warm at the table
instead of jumping up and down to offer seconds. This way you can pour your first
batch into the pot and this will free up your coffee maker for the next if needed. I use
small coffee cups made for the purpose (Demitasse) rather than mugs which seem a
little informal for a special dinner party. If you have some lovely china cups and
saucers you want to use dust them off and use, remember commitment to quality
attention to detail. Serve with cream and/or milk and brown sugar, sugar sticks are a
nice touch, pre-packed tear off sachets are tacky and should be avoided. Finish off with
some fine individually packed chocolates, if you guests have brought some as a gift try
to use them in acknowledgement. “Don’t forget the tea drinkers like me”

Coffee, the finest organic suspension ever devised.

Star Trek: Voyager
Basic Dining Etiquette
Seating & Napkins
Always allow the ladies to sit first, assist with their chairs as they sit, try to ensure the
lady of the house is seated first. The first thing to do after being seated at a table is to
place your napkin in your lap, as a guest don’t offer to assist a lady seated next to you
with
i h her
h napkin,
ki this
hi is
i considered
id d inappropriate
i i and
d should
h ld only
l ever be
b done
d b the
by h
lady herself or a waiter if in a restaurant. If there is a napkin ring place it above your
side plate on the left, if the rings are particularly ornate or unique never hesitate to
compliment the host. Never use your napkin as a handkerchief, ladies should blot their
lipstick with a tissue before eating so that they don't soil the cloth napkin and
glassware. If you have to leave the table during the meal, say a soft "excuse me" to
the people on either side of you, leave your napkin on your chair (not the table) and
push the chair under the table as you leave. If one of the ladies is leaving the table it’s
customary for the gentleman next to her to assist with the chair, other gentlemen at
th table
the t bl may stand
t d also.
l TheTh process is
i repeated
t d when
h the
th lady
l d returns.
t

In Christian households normally grace will be said

by the man of the house, if you as a guest are
asked it will be well in advance so you are
prepared. Grace may simply be a few words while
guest bow their heads, some families join hands.
Whatever the case join in irrespective of you
beliefs.

Normally you will be offered a drink of water or wine once seated, if

you don't want any simply hold your hand over the glass and say, "No
thank you." If you have brought a drink with you to the table from the
pre-drinks which you were unable to finish, ensure you place the
glass
l near to the
h glasses
l already
l d on the
h table.
bl

Manners Maketh Man

William of Wykeham (1320 – 1404) Bishop of Winchester and Lord Chancellor of England
Basic Dining Etiquette
Silverware and Eating
As you look at your place setting, remember that solids are on the left and liquids are
on the right. In other words, your side plate is on the left side adjacent to your forks
and your drinking glasses are on the right above the knives and spoons. As discussed
earlier
li you always
l start from
f the
h outside
id and
d workk inwards
i d for
f each
h course. Remember
R b
once a piece of silverware has been used, it never again touches the tablecloth, only
the china. Observe the items directly in front of you, it’s your responsibility to take
notice of those things and initiate their use if they're within your reach, no doubt you
will be asked anyhow. Whenever you pass something with a handle, such as dressings,
pass it with the handle facing the other person so that they can grasp it easily. And
always pass the salt and pepper as a set, even if only one was requested.

When buttering bread it's important that you

place the butter on the side plate before
buttering your bread. Break up your bread or
rolls into one or two parts for buttering and
eating. Whatever you take up to your mouth
to eat should be eaten in one or two
consecutive bites, the other guests don't want
to see the bit that didn't fit in your mouth
placed back on your plate.

When tackling the soup all you have to remember is, the
soup spoon has a rounded bowl and is next in line on the
right. Always draw the spoon away from you and quietly sip
the soup, no slurping. Tilt the serving bowl away from you to
get to the last drops.
drops When you
you're
re finished,
finished place the spoon
on the plate beneath the soup bowl or in the bowl if there is
no plate in the 12 to 6 position.
 Basic Dining Etiquette
Main Course & Dessert
When your main course is served once again wait for the host to start, pace yourself at
the speed of the other guests so that you don't make them feel uncomfortable by
finishing quickly. Cut your food up into manageable bite sizes and don’t season your
f d untilil it
food i has
h been
b tasted.
d If you are going
i to add
dd mustard
d or similar
i il use the
h
separate spoon provided and place a small amount on the side of your plate, don’t
smear over the meat. Avoid scratching the plate when cutting or drawing your knife or
fork across the plate and making a noise.

Be careful not to gesture or point with your silverware, once finished place your knife
and fork together at the 12 to 6 position, if you are just resting then place on either
side of your plate. Be careful not to allow any food to drop onto the table cloth. If you
must remove something from your mouth as you eat, take it out the way it went in. In
other
th words,
d if it entered
t d your mouth
th on a fork,
f k remove it with
ith your fork.
f k If it was
finger food, use your fingers to remove it. Hold your napkin in front of your mouth to
mask the removal, then place the item on the side of your plate.

Dessert is essentiallyy the opposite

pp of soup
p all
you have to remember is, the dessert spoon is
the oval one and located next in line on the
right or sometimes found at the top of the
setting. Draw the spoon towards you as
apposed to away from you for soup, when
finishing tilt the serving bowl towards you
also. When you're finished, place the spoon
on the plate beneath the bowl or in the bowl
if there is no p
plate in the 12 to 6 p
position.

One of the nicest things about life is the way we must regularly stop whatever we are doing and devote our attention to eating.
Luciano Pavarotti, Operatic Tenor
Dinner Table Etiquette - the 10 Do‘s
Once seated, unfold your napkin and use it for occasionally wiping your lips or fingers,
at the end of dinner, leave the napkin tidily on the place setting.

It is good etiquette to serve the lady sitting to the right of the host first, then the other
ladies in a clockwise direction, and lastly the gentlemen.

Hold the knife and fork with the handles in the palm of the hand, forefinger on top,
and thumb underneath.

You may if you wish rest the knife and fork on either side of the plate between
mouthfuls When finished,
mouthfuls. finished place them side by side in the center of the plate.
plate

If the food is not to your liking, it is polite to at least make some attempt to eat a small
amount of it. Or at the very least, cut it up a little, and move it around the plate.

It is quite acceptable to leave some food if you feel you have eaten enough. On the
other hand, don't leave your plate so clean that it looks like you haven't eaten in days.

Allow the lady next to you to sit first and assist with her chair.

Should a lady wish to be excused, it is polite for the gentlemen to stand up as she
leaves the table, sit down again, and then stand once more when she returns.

Always thank the host and hostess for their hospitality before leaving.

It is good dinner etiquette to send a personal thank you note to the host and hostess
shortly afterwards.
Dinner Table Etiquette - the 10 Don'ts
NEVER start eating before the host or a signal from the host to do so.

Do not season your food until you have tasted it, doing so indicates a lack of
appreciation of the culinary work which went into the preparation and is bad manners.

It is not generally regarded as good dinner table etiquette to use one

one'ss bread for
dipping into soups or mopping up sauces.

Loud eating noises such as slurping and burping are very impolite, the number one sin
of dinner table etiquette.

Talking with one's mouth full is not only unpleasant to watch, but could also lead to
choking. Definitely not a good idea.

Don't stretch across the table crossing other guests to reach food, wine or condiments
instead ask a guest sitting close to pass the item to you.

Good etiquette involves a degree of diplomacy when it comes to the host's choice of
food and wine. Don't ever criticise, If you are unable to compliment stay silent.

Picking teeth or licking fingers are very unattractive, the only exception is when eating
meat or poultry on the bone. In which case, a finger bowl should be provided.

Drinking too much wine can be very embarrassing! Where a different wine is served
with each course, it is quite acceptable to not finish each glass.

Don't forget to make polite conversation with those guests around you, dinner parties
are not just about the food, they are intended to be a sociable occasion.
Service
Attention to Detail
When presenting the food at the table having already plated it up in the kitchen many
hosts get confused by which side to serve and to take away from when the course is
finished.

There are many schools of thought depending on which country you live in, the
general etiquette rule for serving seated guests serve the food from the left and to
remove the empty plate from the right. However, beverages are both served and
removed from the right.

Always you ensure that the plates are warmed prior to dishing up this will keep the
food warm. When serving carry only two plates at a time, make the extra trip, if you
drop one everyone will have to wait until it’s replaced assuming you have enough food.
If you have one a warming plate in the kitchen can be an advantage, remember to tell
your guests if the plates are hot, if you are using a cloth to protect your hands when
serving ensure it’s clean.

When plating up always remove any little spills from the edge of the plate ensuring
there are no smears or fingerprints, presentation is half the battle. Don't overload the
plate, if possible use larger plates and leave a large gap to the edge.

Quality in service is not what you put into it, it’s what the customer gets out of it.
Peter Drucker, management consultant, and self-described “social ecologist”
Service
Presenting the
h Food
d
Good looking food presentation is essentially the marketing of your food. Even those
who lack creative skills can produce a great looking plate of food, using a few simple
guidelines. When decorating with garnishes they should be go well together with the
underlying food to ensure compatibility, where possible use an ingredient from the
main dish in a different form. For example a chicken dish that is seasoned with
rosemary, garnish with a sprig of rosemary.

If you are using a garnish not found in the dish, mentally taste the combination of the
di h and
dish d garnish,
i h try to use a naturall complements
l that
h together
h wellll like
lik lemon
l slices
li
on fish or orange slices with pork. A simple rule of thumb is that complex dishes
require simple garnishes and simple dishes can handle more complex garnishes. Just
don’t over do it, remember the food is the centerpiece not the garnish.

Present the food in a geometrically pleasing shape on the plate, don’t just pile up slices
of meat, try to fan then out. Use alternate heights like leaning a lamb chops or slices of
steak against a mound of potatoes. Plan a variety of shapes and forms as well as of
colours. For example, you probably don’t want to serve sprouts with meatballs and
new potatoes
t t as they
th are allll similar
i il shapes.
h Sli d carrots
Sliced t and
d mashed
h d potatoes
t t might
i ht
be better choices for accompaniments. Cutting vegetables into different shapes gives
you great flexibility.

Drizzled sauce can add a nice contrast, however be careful not to over do it, remember
the old adage the “less is more”. Take some time to experiment with colours, contrast
and taste, there are no end to the possibilities for garnish and accompaniments.
Things We Forget or Fail to Prepare For
Dressing for
f a dinner
d party is allll part off the
h experience, bear
b in mind
d your gentlemen
l
guest will arrive normally in trousers and shirt unless advised otherwise. On the other
hand ladies will no doubt have taken the opportunity to dress up more and be showing
off their latest addition to the wardrobe. As the host and hostess you should plan in
time to do the same before your guests arrive, after all they have made the effort why
shouldn’t you? I recall going to a dinner party once and both the host and the hostess
were behind on the cooking plan, as we arrived they we arguing and neither had
showered or changed, it wasn’t the greatest start to the evening.

Most guests will know if your home is a smoking environment, I would suggest unless
all the guests are smokers (including you) then as guests arrive who smoke, just let
them know where they can smoke, if at all. If you intend to have cigars at the end of
the meal then it’s difficult to ask normal smokers to go outside. Just have a plan up
front so that you don’t appear unprepared or rude should someone ask.

A Small gift, normally for the lady of the house should be presented on arrival, any
wines you have brought is normally given to the host. A gift can be anything from
chocolates to flowers, although not mandatory it is customary in some countries.

C
Conversations
ti t avoid,
to id simply
i l politics
liti and
d religion,
li i h i said
having id that
th t if it’s
it’ a dinner
di off
MPs or from the local church that may not be possible. If there are guests invited that
you don’t know well it maybe worth finding out about their interests from others. This
will allow you to open the conversation and give them the opportunity, it’s good
manners to allow your guests to speak rather than listen to you.

Leave a good space between courses this will allow for the previous course to settle
whilst the host or the hostess is preparing the next course, a good rule is for only one
of you to be away from the table at any time. If you are feeling really adventurous you
can serve a veryy small sorbet between courses to clear the p
palette. This is a French
custom and works well when the two courses are very strong and different in flavour.
Whatever the case never rush the food, it’s meant to be enjoyed.
Things We Forget or Fail to Prepare For
A good
d conversation piece iff complimented
l d on the
h food
f d is the
h history
h or origins off the
h
dish, our main course of Beef Stroganoff has a great story. It was first cooked up in
Saint Petersburg, Russia by Charles Briére a chef employed by the wealthy and
powerful Stroganoff family. Briére entered the recipe for his beef dish named after his
employer in a competition, 'L'Art Culinaire' in 1891 and won first prize. Legend has it
that his boss Count Pavel Alexandrovich Stroganoff had lost all his teeth and his chef
had designed this recipe to help the Count enjoy his beef even without his pearly
whites. “A nice story how ever true”.

N
Name C d are a great touch,
Cards h especially
i ll when
h guests don’t
d ’ know
k each
h other,
h it i also
l
saves the conversation around who is sitting where. When guests are seated I get
them to turn the cards to face outwards so everyone can see each others names, once
again helpful with a new crowd when getting to know each other.

A Menu card can be a nice touch, always include the wines and there is also an
opportunity to put some of the history of the dish here as well. Normally for very large
dinner parties or restaurant nights.

Al
Always l t your guests
let t know
k if there
th i any alcohol
is l h l in
i food
f d in
i the
th food
f d especially
i ll for
f
those driving, of course most of the alcohol will disappear during the cooking process
however always worth mentioning.

Creating the right ambience is key, areas to give particular attention too are the
lighting levels, make sure you have your candles lit if you are using them before
dimming the lights. Pick some suitable background music which isn’t playing to loud,
have a couple of CDs available for change, I usually pick an album with plenty of tracks
and put it on repeat for the dinner, this will save you getting up to often.

Blessed are those who give without remembering and take without forgetting.
Elizabeth Bibesco, 1897 – 1945 English writer
 One cannot think well, love well, sleep well, if one has not dined well.
Virginia Woolf, English novelist, diarist, epistler, publisher, feminist, and writer of short stories
Carrot & Ginger Soup (Serves six)
Ginger
g Carrot Soup
p will fill yyour kitchen with the most wonderful aromas and that’s
before you have even tasted what for me is one of my favourite soups.
Ingredients:
• Half a cup of butter
• Two finely chopped medium sized onions
• Two tablespoons of peeled and grated fresh ginger
• One and a half pounds of thinly sliced carrots
• Six cups of chicken stock (You can add more if too thick)
• Half a cup of orange juice
• Salt to taste
• Half
H lf a tablespoon
t bl off bl
blackk pepper ((or more tto ttaste)
t )

Method:
1. Melt the butter slowly over medium/high heat
2. Sauté the onions until they become translucent, should take about 5 minutes
3 Add the ginger and cook for further two minutes
3.
4. Add carrots, chicken stock and orange juice, once it boils, reduce the heat
covering and simmering until the carrots are tender usually around 15 minutes
5. Using a hand held or stand alone blender, blend the mixture until smooth
6. Return your soup to the pan and add the salt and pepper
7. Serve hot
8. Dribble a spiral of single cream over the surface, using a kebab stick or similar
lightly drag from the center to create a indent pattern. Add a pile of chives or
similar.
Asparagus Soufflé (Serves six)
Asparagus
p g Soufflé is easier than yyou think,, this simple
p recipe
p takes about thirtyy
minutes to prepare and tastes “fabby”.
Ingredients:
• 375 g asparagus
• 90 g butter
• 6 tbsp flour
• 1.5 teaspoons salt
• 525 ml milk
• 9 medium eggs, separated
• ¾ teaspoon white pepper
• 170 g Cheddar
Ch dd cheese,
h grated
t d

Method:
1. Stir together the egg yolks, In another bowl whisk the egg whites until stiff
2. Cook and drain asparagus, chop into small pieces
3. Combine butter, flour and milk in a small pan and heat over low heat. Stir until
sauce thickens and season with salt
4. Add the asparagus to the sauce and remove from heat, beat a little of the hot
sauce into the egg yolks and stir
5. Slowly add the rest of the sauce to the egg yolks and stir more
6. Season with pepper and add grated cheese
7. Fold the mixture in the beaten egg whites
8. Spoon into 6 greased individual ramekins and bake at 170°C for about 30 minutes
or until golden and well risen
Fried Garlic Prawns with Sherry and Paprika
(Serves six)
Fried garlic prawns with sherry and paprika, a perfect tapas type starter. This recipe
combines real Spanish flavours, prawns from the Mediterranean, Fino sherry from
Jerez and smoked paprika from La Vera. A combination that can be enjoyed at any
time.

Ingredients for Garlic Prawns with Paprika

• 1 kg prawns
• 4 Garlic cloves, peeled and chopped
• Olive oil
• Black pepper
• 1 Teaspoon hot smoked paprika
• Splash of Fino Sherry (or similar)

Method:
1. Peel the prawns leaving the tails on.
2. Heat a generous slug of olive oil in a large terracotta cazuela (You can
use a standard frying pan or wok if necessary).
3. Add garlic, paprika and sherry and fry for 2 minutes to infuse the olive oil.
4 Add prawns
4. prawns, season with black pepper and fry turning regularly for 4
minutes or until cooked through.
5. Serve on a bed of salad & olive oil
Cider Mussels (Serves six)
Cider Mussels on a variation of the well known Moules Mariniere only in our recipe
we are using cider rather than wine. This gives us all the wonderful flavours we are
used to with the sharp edge of the apples in the cider.
Ingredients:
• 8 pints fresh mussels, cleaned
• 2 cloves garlic, crushed
• 1 pint cider
• 1 pint of fresh double cream
• 3 large knobs of butter
• 1 tablespoon of black peppercorns, crushed
• 1 large sprig of fresh parsley, finely chopped
• Salt to taste
Method:
1. Place mussels, cider, garlic and butter in a large saucepan, bring to the boil and cook
until mussels have just opened (Discard any that don't open).
2. Drain mussels and return cooking liquid to saucepan.
3. Bring to the boil until reduced by half.
4. Add cream, black pepper and parsley to the pan and mix.
5. Return mussels to the pan, mix gently and add a little salt to taste.
6. Serve immediately with fresh crusty bread to mop up.
Corn Fritters (Serves six)
Originally a Thai recipe which was laced with hot chilies,
chilies my take gives you the
option of sweet or sour through a light dressing. Can be used as a starter or as Hors
d'œuvres.
Ingredients
• 3 cups sifted flour
• 3 tablespoons of baking powder
• 1 tablespoon of salt
• 16 oz tin of cream style corn
• 2 eggs, slightly beaten
• 1 cup corn oil
• 1 tablespoon of caster sugar
Method
1. Mix together dry Ingredients.
2. Mix together corn and eggs.
3. Add dry Ingredients and stir slowly.
4. Heat oil in large frying pan over medium heat.
5. Shape and drop batter by tablespoonfuls into hot oil.
6. Fry about 2 minutes on each side until golden brown.
7 Drain on kitchen towel and dust with caster sugar if desired
7. desired.
8. Serve with drizzled syrup/chutney (sweet or sour) or a dip on the side, keep the
garnish simple if at all.
Squeaky Cheese (Serves four)
Everyone loves Halloumi cheese,
cheese simply grilled and served with a green salad
making a fresh light starter. For those who haven’t ever bitten into this very
distinctive cheese your about to find out why we call it squeaky cheese.

Ingredients:
• 150g halloumi cheese
• ½ a lemon, juiced
• 20ml olive oil
• Black pepper to taste
• Tossed green salad
Method:
1. Slice the halloumi into ½cm thick slices.
2. Char-grill or pan-fry the cheese in the olive oil.
3. Serve on a bed of green salad, drizzle over the lemon juice.
4. Season and serve.
Stuffed Squash (Servings as required)
A very simple and tasty vegetable dish that takes very little time to prepare,
prepare I like to
add a little nutmeg to the stuffing to add a little mystery to the already great
flavours

Ingredients
• Squash, one for each guest
• Grated cheese
• Single cream or milk
• Salt and pepper
• Bread crumb
• Butter
B tt
Method
1. Part boil whole squash in salted water until tender.
2. Remove and cut the top off, keeping the lid for later.
3. Scoop out center of squash and place in a bowl with an equal amount of finely grated
cheese (A good cheddar is best).
4. Add a little cream, salt and pepper lightly and return to squash shell.
5. Sprinkle with bread crumbs, and a small knob of butter, bake until cheese is melted.
6. Bake the tops that you saved and use as garnish, you may want to add some light salad
on the
th plate
l t as a contrast.
t t
Feta and Artichoke Galettes (Servings as required)
Use as a starter or as Hors d'œuvres,
d'œuvres a nice simple recipe for beginners and experienced
cooks alike. Feel free to experiment with the ingredients to develop your own
variations.

Ingredients:
• 500g pack of Puff Pastry Sheets (you can make your own if you have time)
• 1 Beaten egg
• 1 jar artichokes hearts
• 1 pack of feta cheese
• Few sprigs of thyme
Method:
1. Preheat oven to 220°C (200°C for fan assisted ovens) 450°F/Gas Mark 7
2. Roll out pastry to a rectangle approx 24 x 20cm.
3. Using a sharp knife cut into 30 squares and place on a baking sheet.
4 Drain artichoke hearts and cut each in half of thirds depending on size
4. size.
5. Crumble the feta into the medium sized pieces.
6. Brush each pastry square with beaten egg, then place a piece of artichoke and some feta
in the centre of each and sprinkle with thyme leaves.
7. Bake for 10 minutes until pastry is risen and golden, the cheese is just beginning to brown.
8. Serve warm.
Sticky Figs and Stilton Crostini (Serves 8)
Sweet sticky balsamic flavoured figs scattered over creamy stilton and crème fraiche
Sweet,
make this a delicious treat for many occasions - wonderful for parties, buffets, as a
starter.
Ingredients:
• 4 tablespoons balsamic vinegar
• 4 tablespoons water
• 1 tablespoon sugar
• 8 large dried figs
• 150g Stilton Cheese
• 100g Crème Fraiche
• 8 slices of ciabatta bread
• Few sprigs of watercress
Method:
1. Place the vinegar and water in a small pan with the sugar.
2. Add the figs and simmer gently for 15 minutes until syrupy, leave to cool and slice figs.
3. Crumble the cheese in a bowl and mix in the crème fraiche.
4. Place the ciabatta on a baking tray and brush each side lightly with oil, bake on both sides
until light brown (Oven to 200C).
5. Spread each slice of toast with the Stilton mixture and then top with the sliced figs.
6. Place in the oven and bake for 5 minutes until the Stilton melts.
7. Slice in half diagonally if wished and top with a little watercress to serve.
Fried Brie & Cranberry Chutney (Serves 4)
Easy to make,
make great tasting and a fabulous start to any meal.
meal

Ingredients
• 800ml vegetable oil hot
• 400g Brie, cut into wedges
• 200g plain flour
• 200g breadcrumbs
• 4 eggs, beaten
For the cranberry chutney
• 200g caster sugar
• 400g
400 cranberries
b i
• 4 tablespoons red wine vinegar
• 2 sprigs fresh parsley, to garnish
Method
1. Heat the oil in a deep pan.
2. Cover Brie wedges in the flour, dip in the beaten egg, then dip into the breadcrumbs.
3. Repeat the process to ensure full coating.
4. Deep fry the Brie wedges in the hot oil for 2-3 minutes, or until golden.
5. Carefully remove with a slotted spoon and drain on kitchen paper.
6 For
6. F th
the cranberry
b chutney,
h t h
heatt th
the sugar, cranberries
b i and d vinegar
i iin a smallll saucepan.
7. Bring to a simmer and cook for five minutes, or until thickened.
8. To serve, place the Brie wedges onto a plate.
9. Top each wedge with the cranberry sauce and garnish with the parsley.
I feel a recipe is only a theme, which an intelligent cook can play each time with a variation.
Madam Benoit Canadian Cook and Author
Beef Stroganoff (Serves six)
Beef Stroganoff was first cooked up in Saint Petersburg, Russia by Charles Briére a chef
employed by the wealthy and powerful Stroganoff family. A classic dish copied many
times throughout the world and of course our being served as our main for the perfect
dinner party.

Ingredients:
• Olive oil cooking spray
• 1kg beef fillet, trimmed and cut into thin strips
• 2 brown onions chopped
• 2 cloves of crushed garlic
• 400g of sliced button mushrooms
• 1 tablespoon of HP sauce (A1 Steak Sauce)
• 3 teaspoons corn flour or more if required to thicken
• 1 cup of stock
• 1 tablespoon Worcestershire sauce
• 1 cup of single cream
• 3 tablespoons of tomato paste
• 1 table spoon of Dijon mustard
• Half a cup of red wine
• Ground salt and pepper to season

Method:
1. In a large frying pan, spray with olive oil, pan fry the steak until bubbling in
their own juices

2. Drain meat juice off and discard, add stock and simmer for 20 minutes, do not
allow the meat the boil dry, top up as required

3. In a separate pan cook the onions until soft (not brown) add the mushrooms
and continue to cook until warmed through

4. Add the onion and mushroom mix to the steak and simmer on a low heat
5. Add the Worcestershire sauce , garlic, HP sauce, mustard and tomato paste, stir in
ensuring the mix doesn’t catch/burn on the bottom of the pan

6. Let the
h mix cookk on a low
l h
heat, stirring every few
f minutes, gradually
d ll add
dd the
h wine at
each stir

7. The longer you leave it to cook the more tender the meat will become (can be made in
advance and reheated provided you haven’t added the cream)

8. 10 minutes before serving gradually add the cream and season to taste

9. If your stroganoff is too watery mix the corn flour with a little cold water so it looks like
milk. I find a small glass and your fingers are the easiest way and you get rid of all the
lumps.

10. Gradually add the corn flour to the stroganoff stirring in slowly, you will see and feel
the mixture thicken, stop when you are happy

Accompaniments & Garnish

• Spiral a little single cream and sprinkle flaked parsley
• Serve with a few seasonal vegetables or on a bed of rice or pasta
• A nice glass of medium bodied red wine will make it perfect
Chateaubriand (Serves 4)
The Chateaubriand steak sometimes known as a Filet mignon is a cut from the fillet or
tenderloin, in my opinion one of the great beef recipes from France.

Ingredients:
• 1kg center-cut of fillet with any excess fat trimmed off
• 4 large
g Portobello mushrooms
• 2 cloves garlic (optional extra) for me enough to taste is all
• 8 tablespoons olive oil
• 2 Knobs of butter (Not margarine)
• 2 tablespoon brandy
• 1cup red wine
• Ground sea salt
• Ground black pepper

Method:
1. Preheat the oven to 230C (If using a different pan for the oven cooking place it
in the oven to get hot).
2. Season the meat with black pepper and salt.
3. Place your skillet or frying pan on a medium to high heat and add 2 tablespoons
of oil.
4. When the oil is hot place the meat in the pan and sear on all sides.
5. When you have a crusty seal put the pan into the oven or transfer to the
preheated oven pan.
6. Roast in the middle of the oven for 15 to 20 minutes depending on how rare or
well done you want it.
7 When the chateaubriand is ready transfer it to a warmed plate and cover with
7.
tin foil and allow it to rest for 15 minutes.
8. Using you frying pan or oven pan warm the juices from the roasting on the
stove top, when hot add the butter and garlic and stir together.
9. Add thickly sliced mushrooms and seasoning, sauté for about 3 minutes turning
them regularly, add more oil if the pan becomes too dry.
10. Take the pan off the stove, add the brandy and return to the heat.
11. If you cooking with gas tilt the pan towards the open flame to let it flambé, the same
can be done with a kitchen lighter.
12. Once the brandy has evaporated lower the heat and add the wine, allowing to simmer
for two minutes.
13. Carve the meat into slices (usually quite thick), plate individually, drizzle the sauce over
the top of the meat and serve.

Accompaniments & Garnish

• The sauce is more than enough.
• Serve with seasonal vegetables but don’t overfill the plate, a little mustard on the side.
Lamb Stew & Dumplings (Serves six)
A recipe for all season with plenty of variations on a the theme for everyone, not
really a dinner party dish but one of my favourites, especially on a winters evening.

Ingredients:
Stew
• 1 Kg boneless lamb cut into small cubes
• 2 large chopped onions
• 3 parsnips peeled and cut into 4 cm julienne
• 6 carrots peeled and cut into circles (no reason just I like them like this)
• 2 small turnips peeled and cut into cubes
• A few button mushrooms
• Any other veggies in the cupboard, don’t overdo it , (peas are best for colour)
• 2 teaspoons of sugar
• 2 cups of stock, more if required
• 2 cups of red wine
• 3 tablespoons of tomato paste
• 2 tablespoons of butter
• 1 tablespoon rosemary chopped (fresh if possible)
• 500g of sliced mushrooms
• 8 to 10 small potatoes peeled and quartered
• 2 cloves of ggarlic grated
g or minced
• Salt & Pepper to taste

Dumplings
• 2 cups of self raising flour
• 1 cup of suet
• If you want more just ensure the mix is flour two to one with the suet

Method:
1. Sauté the lamb in until all sides are browned, don't crowd or it will steam and
not brown properly, cook it in batches if necessary. When finished transfer to a
large casserole pot with a lid.
2 Put the vegetables into the sauté pan,
2. pan add butter,
butter garlic and sugar,
sugar cover and
cook over medium high heat for approximately 10 minutes, then add them to
the meat in the casserole .
3. Put the wine into the sauté pan to deglaze, then add the stock and then whisk in
tomato paste and rosemary, allow to simmer for a few minutes before pouring into the
casserole.
4. Season with salt and pepper and gently stir ingredients so the meat is evenly
distributed throughout the dish.
5. Ensure the liquid covers the contents, add more stock if required.
6. Place in a low oven (160 to 170) with the lid on and leave to cook for at least two
hours, lower the heat if longer (longer the better).

Dumplings
1. Place the flour and suet in a mixing bowl.
2. Turn the ingredients until well blended.
3. Add water, a tablespoon at a time and mix, gradually add more water as required.
4. When you have formed a dough break off small pieces and role into balls of the
desired size.
5. 20 minutes before serving place the dumplings in the top of the casserole.
6. Leave the lid on, the base of the dumplings will absorb the gravy and the tops will
brown.
7. Iff required
d add
dd a little
l l more stockk or wine.
8. Note the dumplings will double in size so give them room to grow.

Accompaniments & Garnish

A nice glass red wine, nothing else.
Betty’s Meatloaf (Serves six)
There are may many recipes for meatloaf which essentially use anything and
everything found in the cupboards as long as there is mince and a binding agent. This
recipe was given to me by dear old friend Betty who I shared many a good time with at
catering college. Sadly she passed away a few years ago, however her famous meatloaf
with the secret dry soup ingredient lives on. If you’re up there watching Betty this one’s
for you.
Ingredients:
• 1 Kg of lean mince
• 1 cup of finely diced onion
• Half a cup of finely diced red peppers
• 1 Small carrot finely diced
• 1 and half cups of bread crumbs
• 2 eggs
• Half a cup of water (add more if required)
• Third of a cup of ketchup, brown sauce & mild mustard mix
• 1 sachet of dry soup mix (I find mushroom Cup-a-soup to be the best)

Method:
1. Preheat oven to 350 Degrees.
2. Combine all ingredients (add the water gradually, don’t make it to wet).
3. Save some of the ketchup mix for dressing.
4. Shape in a suitable ovenproof pan (greased with butter).
5. Bake for 1 hour or until done.
6. Serve sliced and hot, smear remaining ketchup mix for garnish.
Pan Roasted Duck Breast & Blackberry
Sauce (Serves six)
Pan roasted my way you can enjoy the best cut of the meat done the way you like it
and the sauce is to die for if I say so myself. Don’t be frightened off by the horror
stories about cooking duck, this is easy and worth the effort every time.

Ingredients:
Meat:
• Eight 10-ounce Muscovy duck breasts (Muscovy tends to be less greasy)
• Ground salt & black pepper
• One and a half teaspoons green peppercorns in brine
• Half a cup of brandy (My favourite ingredient)
For Sauce
• Two shallots or a largish onion finely chopped
• Half a cup red wine vinegar
• Half a cup of cup sugar
• Two
T cups ffresh
h bl
blackberries
kb i
• Four cups chicken stock
Sauce Method:
1. Place the shallot, vinegar, sugar, blackberries and chicken stock in a pan.
2. Bring to a boil, reduce heat and cook over for 10 minutes.
3. Let cool slightly, purée in blender.
4. Strain through fine-mesh strainer & set aside until duck is ready.

Duck Method:
1. Score fat in a cross-hatch pattern without cutting into the flesh & season.
2. Place breasts flat side down in a large skillet over medium heat.
3. Cook for 8 minutes, turn & cook for 4 minutes on other side until medium-rare.
4. Leave in the pan longer for desired level of doneness if required.
5. Remove from pan and keep warm while sauce is finished.
6. Away from the flame drain fat, then add peppercorns & brandy.
7. Return to heat and bring to a boil, brandy will ignite in pan.
8. Cook until flames die out the add blackberry sauce and cook for 3-4 minutes, or
until
til a sauce lik
like consistency
it iis reached.
h d
9. Cut the breast into four or five slices.

Garnish
• Pour sauce onto the plate.
• Stack the slices overlapping on the sauce.
Coke Au Vin Baked Ham (Serves six)
Coke Au Vin Baked Ham: This is one of my early collage experiments that went quite
well, as I remember, however you know what they say “The older you get the better
you were”. This one is basted in coke and wine, and glazed with sugar & mustard, the
aroma will send a message to everyone in the house, no need to call them to eat,
they will be waiting.

Ingredients:
• One 4 kg bone-in ham or a shank
• Three cups of Coca-Cola
• One cup of fortified wine (Marsala or Port are good options)
• A quarter of a cup of Dijon mustard
• Half a cup of brown sugar
Method:
1. Preheat oven to 325 and use the lowest rack in the oven.
2. Score ham about a quarter of an inch deep in about six lines.
3. Place in deep roasting pan and pour coke and wine over ham.
4. Baste every 15 minutes.
5. Turn ham to a different position every 30 minutes.
6. If meat starts to get too brown on top too soon cover loosely with foil.
7. After about two and half hours remove the ham from the oven.
8. Mix sugar and mustard in small bowl and brush generously all over the ham.
9. Return to oven on a higher level uncovered, and bake at 450 for 10-20 minutes.
Seared Fillets of Bream in Garlic Butter
(Serves four)
Bream is a fish that goes well with stronger flavours, for this recipe I used bream
fillets which, when coupled with garlic butter work very. Suggest you serve with new
potatoes, some green vegetable s and a lemon slice for colour and to compliment
the fish.

Ingredients:
• 4 Gilthead bream fillets
• 6 Garlic cloves
• Large knob of butter
• Splash olive oil
• Cup of flour
• Salt and Pepper and parsley
Ingredients:
1. In a large frying pan melt the butter and olive oil, add the garlic cloves and fry
on a low heat until garlic is browned.
2. Season flour with salt and pepper, then dust the bream fillets.
3. Fry fillets in the butter oil for 3 minutes each side, add more butter if required.
4. Remove fillets and arrange on a plate.
5. Pour the garlic butter over the fish fillets and sprinkle with parsley.
6. Serve with vegetables and boiled potatoes.
Braised Leg of Lamb with Garlic (Serves 6 to 8)
Roast lamb is unbeatable when cooked well, in this recipe I have added garlic rather
than the more traditional mint sauce. Give it a try you will be surprised at the
results.

Ingredients:
• Large leg of lamb
• 6 Large garlic cloves cut in half & 4 Garlic bulbs
• 4 Sprigs fresh thyme
• 70cl bottle white Rioja or medium wine
• Knob of butter
• Salt
S lt and
d bl
blackk pepper
Method:
1. Place the lamb in a roasting tin and rub all over with the halved garlic cloves.
2. Puncture the meat and stuff with the remainder of the cloves and thyme sprigs,
season with salt and pepper.
3. Cut the garlic bulbs horizontally in to two halve and place around the lamb.
4. Roast lamb in a pre heated oven for 30 minutes, separately boil the white Rioja.
5. Pour the wine around the lamb, roast on a medium heat for a further 2 hours.
6. When the lamb is done remove from the roasting tin and place to one side ready to
carve. Put
P t the
th roasting
ti titin on th
the h
hob
b and
dbbring
i ththe jjuices
i tto th
the b
boil,
il squeeze th
the
roasted garlic from its skin and discard the rosemary.
7. Add butter, mix well and boil until slightly thickened, pour over your carved lamb.
Chicken Breasts In Cherry Sauce (Serves 4)
Roast lamb is unbeatable when cooked well, in this recipe I have added garlic rather
than the more traditional mint sauce. Give it a try you will be surprised at the
results.

Ingredients :
• 4 Chicken breasts (boneless & skinless)
• 1 Tablespoon of lemon juice
• Half a cup of cherry preserves
• Ground mixed spices
Method:
1 Preheat a lightly oiled (Olive oil) frying pan
1. pan.
2. Gently wash chicken breasts and dry.
3. Place chicken in the frying pan.
4. Fry chicken breasts for 5 minutes continually turning and brushing with lemon juice.
8. Cook for an additional 5 to 10 minutes making sure juices run clear before removing.
9. Place cherry preserves and mixed spice in a small saucepan over low heat stirring
constantly until preserves are smooth and heated through.
12. Pour cherry mixture over chicken breasts.
13. Serve immediately.
Apricot Pork Tenderloin (Serves 6)
A great way to serve what is the best cut of pork, a sweet tasting sauce perfectly
compliments the meat and goes well with a spread of seasonal vegetables.

Ingredients:
• 1 kg pork tenderloin
• 50 grams softened butter
• Salt and pepper to taste
• Large pinch of ground thyme
• 1 teaspoon garlic
• 500 grams apricot preserves
• Honey to taste
• Small glass of dry sherry
Method:
1. Preheat an oven to 350 degrees F (175 degrees C).
2. Spread butter all over the pork tenderloin.
3. Season with salt, pepper, and thyme.
4. Combine garlic, apricot preserves, honey, and sherry in a separate bowl.
5. Roast the pork in the preheated oven for 30 to 40 minutes.
6. Remove the pork from the oven and brush with the apricot sauce.
7 Return the pork to the oven,
7. oven continue roasting,
roasting basting occasionally with the
remaining sauce, until the pork is cooked through, about 15 minutes.
The only time to eat diet food is while you’re waiting for the steak to cook.
Julia Child, American chef and author
Crème Renversée au Caramel (Serves 6)
These days, you can buy crème caramel in the grocery store. But why, when it is so
easy to prepare at home? You probably already have all makings already, give it a try.
Ingredients:
• ⅔ cup sugar for caramel
• ⅔ cup sugar for Crème
• 3 cups milk
• 1 teaspoon vanilla
• 4 large eggs
Method Caramel:
1. To make the caramel, place ⅔ cup of sugar in a small saucepan and wet with just
enough water to dissolve it (about 1 tablespoon).
2. Bring to the boil as soon as it starts to turn brown remove it from the heat and pour
equally into into 6 ramekins.
Method Crème:
1. Heat the milk with the other ⅔ cup sugar until it reaches a boil and stir in vanilla.
2. In a bowl, beat the eggs until light, then whisk in the hot milk, slowly at first to avoid
coagulating the eggs, then whisk to completely mix.
3. Pour Crème mixture into the ramekins on top of the caramel and place all 6 in a
large oven proof dish filled with water to about ⅔ the height of the ramekins.
4 Carefully place in 300°
4. 300 oven and bake for 40 minutes to an hour
hour. The water should
not boil during baking, the crème is done when it has set, test by inserting a knife.
5. Allow to cool completely, then cover with cling film and refrigerate until serving.
6. To serve, run a knife along the outside, then turn over onto a dessert plate.
Ginger Date Pudding Cakes with Rum
Walnut Toffee Sauce (Serves 8)
From the very first taste you will overwhelmed by the hot, velvety, zesty cloud
unfurling in your mouth, the fragrance of ginger and toffee, and a lingering craving
for more. If you aren’t sold yet, then make some and you too will know what I know,
“Just Fabbynosh”.
Ingredients Cake:
• 6 dried and pitted dates
• 1 Large piece ginger sliced into small pieces
• 1 Large pinch of salt
• ½ of a vanilla bean with the seeds removed ((Can use essence if yyou want))
• 1 teaspoon baking powder
• 1 cup plus 2 tablespoons of soft unsalted butter
• 1 cup sugar
• 1 tablespoon orange zest
• 1 ½ cups of flour
• 1 teaspoon baking powder
• 1 large egg

Sauce:
• 1 ½ cups walnut halves
• ½ cup plus 2 tablespoons of soft unsalted butter
• 1 cup heavy (Double) cream
• 1 ⅓ cups dark brown sugar
• 1 Large piece ginger sliced into small pieces
• 1 Large pinch of salt
• ½ of a vanilla bean with the seeds removed (Can use essence if you want)
• 2 tablespoons dark rum
Method:
1. Preheat the oven to 350 ((170 C).
)
2. Grease your eight moulds or ramekins in preparation.
3. In medium saucepan add 1 cup of water, dates, ginger, salt, vanilla (Including seeds)
and bring to the boil.
4. Once boiling cook for about 8 to 10 minutes, reduce heat to low and add the baking
powder, continue to cook for a further 3 to 4 minutes.
5 Remove
5. R f
from h
heat, remove ginger
i and
d vanilla
ill and
d set aside.
id
6. In mixer or by hand cream together butter, sugar & orange zest until light and fluffy.
7. Add in the dates and the cooking liquid, mix until the dates are broken down to
small pieces and the mixture is well combined.
8. Slowly mix in the flour and baking powder and then the egg.
9. Equally divide the mix in to the prepared ramekins/molds, place in the oven and
bake for about 30 to 35 minutes.
10. Don’t open the oven too often this will make the cakes go flat.
11. Remove from the oven and cool for 5 minutes before removing tem from the molds,
l
leave th
them t cooll further
to f th whilst
hil t preparing
i the
th sauce.
12. To make the sauce combine butter, cream, brown sugar, ginger, salt, vanilla seeds
and pod, and 3 tablespoons water, boil over medium-high heat, stirring occasionally.
13. Reduce heat and simmer until it becomes a thick sauce, about 10 minutes.
14. Remove ginger slices and vanilla pod. Stir in the walnut halves and return to a boil.
15. Let simmer until it becomes thick and sticky, about 5 minutes.
16. Stir in the rum and cool slightly before using.
17. To serve, pour sauce around cakes. Serve immediately.
18. Garnish with nuts.
Poached Pears (Serves 4)
Thi simple
This i l Sambuca
S b poached
h d pear recipe
i isi a perfect
f t dessert
d t option
ti for
f cold
ld winter
i t
nights or as an elegant brunch dish. Maximizing the pear's natural sweetness and
combining it with a sweet distinctive liqueur, this is a truly decadent dessert for all
occasions.

Ingredients:
• 4 ripe firm pears
• 4 oz. Sambuca liqueur
• 2 Tablespoons of honey
• 2 Tablespoons
p of sugar
g
• 1 Tablespoon of butter
• Icing sugar for decoration

Method:
1. Peel the pears and remove the seeds with a sharp small knife.
2. In a frying pan melt the butter and add the sugar.
3. When the sugar starts bubbling and becomes light brown add the honey and
Sambuca and set the liquor alight to flambé the fruit.
4. Add the pears to the pan and turn them to get coated with the sauce.
5 Cook
5. C k the
h sweet sauce untilil iit iis thick
hi k and
d the
h pears are shiny
hi and
d semi-soft.
i f
6. Serve on dessert plates and pour sauce over.
7. Sprinkle with icing sugar, garnish with fresh mint and serve.
Perth Pavlova (Serves 4 to 6)
M friends
My f i d from
f P th in
Perth i Australia
A t li tell
t ll me that
th t Pavlova
P l h it’s
has it’ origins
i i ini their
th i greatt
city and who am I to argue, in this “Perth” version we have a perfect marriage of the
meringue and fresh, juicy berries, not forgetting yummy fresh cream. “Not one for
the diet”. Sorry to all the Kiwi’s who claim the dish as their own which was stolen by
their neighbours.

Ingredients :
• 4 egg whites
• 225g of caster sugar
• 1 tablespoon
t bl off corn fl
flour
• 1 teaspoon of white wine vinegar
• ½ vanilla pod
• 280ml of double cream
• 1 lemon, zested
• 450g berries (raspberries, strawberries or blackberries or a mixture)
• 1 tablespoon icing sugar

Method:
1. Preheat the oven to 180C, cover a baking sheet/tray with greaseproof paper.
2. Whisk the egg whites until they just form stiff and shiny peaks.
3. Gradually add the sugar and whisk really well.
4. When all the sugar is added continue whisking for 3-4 minutes or until the meringue
is stiff and glossy and stands up in peaks, then whisk in the corn flour and vinegar.
5 Spoon the mixture onto the covered baking tray/sheet
5. tray/sheet.
6. Model into a circle about 20cm in diameter, then place in the oven, reducing the
heat to 120C and cook for 80 to 90 minutes.
7. Turn the oven off and leave the meringue inside until completely cold (you can make
this the day before and leave to cool overnight).
8. Carefully peel off the greaseproof paper and put the pavlova on a serving dish.
9 Scrape the vanilla seeds into a mixing bowl
9. bowl, add the cream and lemon zest and softly
whip, then spoon onto the pavlova.
10. Mix the berries, spoon the fruit on top of the cream, dust with a little icing sugar
and serve.
Spotted Dick Pudding (Serves 4)
St
Steaming
i h hott and
dddeeply
l comforting
f ti this
thi classic
l i British
B iti h pudding
ddi will
ill certainly
t i l stick
ti k tto
your ribs, easy to make and rich in tradition and flavour.

Ingredients :

• ⅔ cup of self-raising flour

• 1 pinch of salt
• 75 g fresh breadcrumbs
• 75 g shredded suet
• 4 tablespoons (50 g ) caster sugar
• 175 g currants
t
• 60 to 90 ml (4 - 6 tbsp) milk

Method:
1. Mix the flour, salt, breadcrumbs, suet, sugar and currants together in a bowl.
2. Make a well in the centre and add enough milk to give a fairly soft dough.
3. Form into a roll, wrap loosely in greased greaseproof paper and then in foil, sealing
the ends well.
4. Steam for 1 to 2 hours.
p the p
5. Unwrap pudding,
g, serve with custard.
6. Alternatively, make the mixture to a soft dropping consistency and steam for 2 hours
in a greased pudding basin.
Tiramisu (Serves 6 to 8)
One of Italy
Italy'ss most popular traditional dessert recipes is the mascarpone cheese and
alcohol Tiramisu dessert, famous throughout the world. Tiramisu is said to have its
origins in multiple places in Italy. All I know is, it’s always a hit with my dinner guests.

Ingredients :
• 1 tin (400 g) of sweetened condensed Milk
• 450 g mascarpone cheese
• 3 tablespoons Marsala wine or brandy
• 150 ml cold strong black coffee
• 100 g sponge fingers
• 2 tablespoons
bl cocoa powder
d

Method:
1. In a mixing bowl beat together the milk and mascarpone.
2. In a shallow dish mix together the Marsala wine or brandy with the coffee.
3. Take one sponge finger at a time and dip it into the coffee mixture taking care not to
let it become too soggy.
4. Line a trifle dish with half the coffee-dipped sponge fingers.
5. Spoon over half the milk and cheese mixture.
6. Sift over a ggenerous dustingg of cocoa.
7. Cover with another layer of sponge fingers, cream and cocoa, then chill for at least
30 minutes before serving.
8. Sift over a final generous dusting of cocoa over the finished smooth top
Apfel Strudel (Serves 8)
Strudel is most often associated with Austrian cuisine, but is also a traditional pastry
in the whole area formerly belonging to the Austro-Hungarian empire The pastry has
its origins in the similar Byzantine Empire or Middle Eastern pastries It most likely
entered Austrian kitchens via Croatia and Bosnia.

g
Ingredients :
• 225 g (2 cups) plain flour
• ½ level teaspoon of salt
• 1 egg slightly beaten
• 30 ml oil
• 60 mll lukewarm
l k water
• 45 ml seedless raisins
• 45 ml currants
• 65 g caster sugar (superfine)
• ½ level teaspoon ground cinnamon
• 1 kg cooking apples peeled and grated
• 40 g melted butter
• 100 g ground almonds
• Icing sugar
M h d
Method:
1. Put the flour and salt in a large bowl, make a well in the centre and pour in the egg
and oil, add the water gradually, stirring with a fork to make a soft, sticky dough.
2. Work the dough in the bowl until it leaves the sides, turn it out on to a lightly
floured surface and knead for 15 minutes.
3. Form into a ball, place on a cloth and cover with a warmed bowl, leave to 'rest' in a
warm place for an hour.
4. Mix thoroughly the raisins, currants, sugar, cinnamon and apples.
5. Warm the rolling pin, spread a clean old cotton tablecloth on the table and sprinkle
li htl with
lightly ith flour.
fl
6. Place the dough on the cloth and rollout into a rectangle about 0.3 cm thick, lifting
and turning it to prevent its sticking to the cloth.
7. Gently stretch the dough, working from the centre to the outside and using the backs of
the hands, until it is paper-thin.
8. Trim the edges to form a rectangle about 60 by 60 cm.
9. Leave to dry and 'rest for 15 minutes.
10. Arrange the dough with one of the long sides towards you, brush it with melted butter and
sprinkle with ground almonds.
11. Spread the apple mixture over the dough, leaving a 5-cm border uncovered all round the
edge.
edge
12. Fold these pastry edges over the apple mixture, towards the centre.
13. Lift the corners of the cloth nearest to you up and over the pastry, causing the strudel to
roll up, but stop after each turn, to pat it into shape and to keep the roll even.
14. Form the roll into a horseshoe shape, brush it with melted butter and slide it on to a lightly
buttered baking sheet.
15. Bake in the oven at 190‚°C for about 40 minutes or until golden brown.
16. Dust with icing sugar and serve hot or cold, with cream.
Cranachan Sundae (Serves 4)
Cranachan is an wonderful Scottish pudding with ghastly origins, originally made
with crowdie a horrible sour cheese and no whisky. However the modern version is
much more appealing and it works really well as an ice cream sundae and looks
great.

g
Ingredients :
• 50 g medium oatmeal
• 300 ml double cream (heavy cream)
• 60 ml clear honey
• 60 ml whisky
• 350 g fresh
f h raspberries
b

Method:
1. Place the oatmeal under the grill and toast until golden brown, turning occasionally
and leave to cool.
2. Whip the fresh cream until softly stiff, then stir in the honey and whisky.
3. Fold in the toasted oats.
4. Layer up the raspberries and fresh cream mixture in four tall glasses, cover with cling
film and refrigerate.
5 Allow
5. All to come to room temperature for
f 30 minutes
i b
before
f serving.
i
6. Decorate with a few additional raspberries and oats.
Fruity Bread and Butter Pudding (Serves 6)
Bread and butter pudding the way I like it having watched my mother for years this is
the recipe she used, I have yet to find one better.

Ingredients :
• 50 g of butter
• 8 slices soft grain or wholemeal bread
• 125 g sultanas (golden raisins)
• 50 g soft light brown sugar
• 750 g apples, peeled, cored and sliced
• 600 ml milk
• 2 medium size eggs
• Zest and juice of ½ lemon
• ½ teaspoon of nutmeg
Method:
1. Spread the butter over each slice of bread and cut in half.
2. Arrange half in greased ovenproof dish and sprinkle over ¾ of the sultanas, half the
sugar and the apples.
3. Top with the remaining bread, spread side up and sprinkle over the remaining sugar.
4. Beat together the milk, eggs, lemon juice and zest and nutmeg and pour over the
pudding and allow to stand for 30 minutes
minutes.
5. Preheat the oven to 180°C and bake for 45-50 minutes, until crisp and golden.
6. Sprinkle with the remaining sultanas and decorate with the lemon zest.
Profiteroles Aux Glaces (Serves 6 to 8)
Profiteroles or Choux Puffs with Ice
Ice-Cream
Cream a delicious French recipe for the more
adventurous cook which can’t fail to impress your guest.

Ingredients :
• 300 ml Water
• 75 g butter, cut into small pieces
• 1 teaspoon Salt
• Pinch of grated nutmeg
• 275 g Flour
• 5 Large eggs
• 1 Egg,
Egg beaten with a teaspoon of water

For the filling

• 450 ml Vanilla ice-cream
• 125 g 4 squares Dark cooking (semi-sweet) chocolate, melted

Method:
1. Bring the water to the boil in a large pan, add the butter, salt and nutmeg.
2. When the butter has melted, remove from the heat and gradually beat in the flour
until the dough comes away from the sides of the pan.
3. One by one, beat the eggs into the mixture, making sure each is absorbed before
adding the next until the mixture is thick and glossy.
4. Preheat the oven to 220°C and lightly grease two baking sheets/pans.
5. Fill an icing bag with a plain nozzle, with the pastry dough and squeeze the dough on
to the bakingg sheets in circular mounds about 5 cm in diameter and 2.5 cm in
height.
6. The puffs will expand significantly during baking so allow plenty of space between
each one.
7. Coat each puff with the beaten egg mixture and put the sheets into the oven.
8. Bake for 10 minutes. Reduce the oven temperature to fairly hot 190°C and bake for
a further 25 to 30 minutes, or until they have doubled in size and are light brown in
colour.
9. Remove from the oven and make a slit in the side of each puff to allow the steam to
escape.
10. Replace the puffs in the turned-off oven for 10 minutes, then transfer to a wire rack to
cool to room temperature.
11. Cut the tops off the puffs and keep to one side.
12. Fill the puffs with the ice-cream and replace the tops
13. Arrange on a serving dish.
14. Pour over the melted chocolate and serve at once.
15. As an alternative you can dip the tops in the chocolate and serve individually, use long
lasting cream rather than ice cream to prepare in advance.
The end of another “Fabbynosh” installment, I sincerely hope you enjoyed my approach to
the more traditional dinner party as much as I did writing it. Don’t consider it old
fashioned p
pullingg a chair out for a ladyy or makingg that additional effort to make yyour
guests feel extra special. In this modern age we sometimes forget the manners and
etiquette our mothers taught us, this is my way of passing them on.

As always my books are dedicated to my wonderful wife Shelly who is my inspiration in all
things, without her confidence and support in me I would be truly lost, thank you my love.

Happy eating

Gary & Shelly

If the divine creator has taken pains to give us delicious and exquisite things to eat, the least we can do is
prepare them well and serve them with ceremony.
Fernand Point, French restaurateur and is considered to be the father of modern French cuisine

[email protected]