….I managed to cook for more than 2 people without screwing everything up.
For those of you that read my post on my last dinner party, you are probably thinking to yourselves, I can’t believe she is attempting to cook for more than two people again.
Well, I did cook for more than two, however, this time it was for 6 rather than 12 , it was a week night and I was not inebriated while cooking, just a touch tipsy and it went well (or so the guests say) – shock horror.
The one thing I learnt is that if you are me, or someone that is not gifted in the kitchen department, preparation is key. Rather than running and splattering around the place like a blue a**ed fly, I had pre made the pudding and the soup the evening before so all I could mess up was the main, and even if that happened, at least my guests had eaten something rather than nothing.
There were no rumbling tummies on this occasion – RESULT.
I cooked the following:
Starter: Pea and Ham soup (made the evening before)
Here are the recipes and steps for all.
Pea and Ham Soup:
500 g peas, fresh or frozen
150 g cooked ham, cubed
2 tbsp flat leaf parsley
500 ml water
1 vegetable stock cube
4 shallots, finely chopped
Knob of butter
100 ml double cream
Salt and white pepper, to taste
Prep time:30mins, Cook time:10 mins
Melt the butter in a large saucepan and cook the shallots on a medium heat for five minutes. Stir occasionally.
When the peas are tender, add the ham and blend until smooth. (be very careful not to burn yourself – best to let soup cool first – I moved the mixture into a much bigger pan before whizzing)
Return the soup into the saucepan,season with salt and pepper and reheat through without boiling.
4 – 5 Chicken breasts
3 – 4 Medium sized leeks
100 – 150 grams reduced fat cream cheese (I used Philadelphia)
1 garlic clove crushed
1 pint chicken stock
Prep time:30mins cook time:35 mins
Chop the leeks, onion and shallots and fry with the garlic in butter until soft (or oil)
Add the chicken stock, cream cheese and chicken to the leek mixture, stir continously to avoid curdling/ splittling.
Once the sauce has reduced by half, transfer to an oven dish and allow to cool for 10 – 15 mins
600ml/1 pint 2fl oz double cream, preferably Jersey cream
150g/5½oz goldencaster sugar
250g/9oz fresh strawberries, hulls removed, chopped
2 lemons zest and juice
Prep time 10 mins cook time (fridge time) 3 hours or overnight
Begin by slicing strawberrys and zesting the lemons
Slowly bring the double cream and caster sugar to the boil over a low heat. Continue to boil for 2-3 minutes, or until the sugar has dissolved. Remove from the heat and set aside until completely cool.
Conclusion – I cannot emphazize enough – If i can cook this, a monkey could.