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Category: For Guests

  • Festive Rosemary Roast Chicken with Pigs in Blankets

    Festive Rosemary Roast Chicken with Pigs in Blankets

    Festive Rosemary Roast Chicken with Pigs in Blankets

    Applause for the Chef TeamApplause for the Chef Team
    Festive rosemary roast chicken is seasoned with dried rosemary and served with pigs in blankets and a homemade chicken gravy. It is a simple festive centrepiece with clear roast flavours and minimal fuss.
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    Servings
    Servings 4 people

    Ingredients
     

    • 1 whole chicken
    • 1 sachet dried rosemary
    • 10 pigs in blankets
    • 1 onion
    • 1 carrot
    • 18.75 g plain flour
    • 20 g chicken stock paste
    • 1.5 tbsp oil for cooking
    • 500 ml boiling water
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    Instructions

    • Heat the oven to 220°C/200°C fan. Remove and discard the string from the chicken legs.
      1 whole chicken
    • Place the chicken on a baking tray. Drizzle with oil, season with salt and pepper and sprinkle the dried rosemary over the skin.
      1 sachet dried rosemary, 1.5 tbsp oil
    • Roast for 75–95 minutes, depending on size, until the juices run clear and the meat is cooked through. Transfer to a serving dish.
    • Arrange the pigs in blankets on a separate tray and roast for 20–25 minutes until golden and cooked through.
      10 pigs in blankets
    • Quarter the onion and cut the carrot into thick rounds. Brown both in oil in a large saucepan for 10–12 minutes.
      1 onion, 1 carrot
    • Stir in the flour and cook for 30 seconds. Gradually pour in the boiling water, stirring continuously to avoid lumps.
      18.75 g plain flour, 500 ml boiling water
    • Add the chicken stock paste and simmer for 10–15 minutes until thick and glossy.
      20 g chicken stock paste
    • Strain the gravy through a sieve, pressing the vegetables to extract the liquid. Serve the chicken with pigs in blankets and gravy.
    Start Cooking

    Chef's notes

    • Dry the chicken skin before seasoning if time allows; it helps the rosemary crust adhere.
    • The gravy depends on browning the onion and carrot well, so do not rush that step.
    • Rest the chicken briefly before carving for cleaner slices.
    • The gravy can be made ahead and reheated gently with a splash of water.
    Drink pairing
    Rosemary roast chicken and savoury gravy pair well with rounded whites, light reds and crisp festive drinks.

    Alcoholic

    • White Burgundy
    • Pinot Noir
    • English sparkling wine

    Non alcoholic

    • Sparkling apple and thyme cooler
    • Alcohol-free Chardonnay
    • Cranberry tonic with orange
    Nutrition per serving
    Calories: 1673kcal (84%) | Carbohydrates: 26.9g (9%) | Protein: 141.2g (282%) | Fat: 113.1g (174%) | Saturated Fat: 32.1g (201%) | Sodium: 2240mg (97%) | Fiber: 5.1g (21%) | Sugar: 10.7g (12%)

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  • Tex-Mex Beef & Bean Chilli with Tostada Dippers

    Tex-Mex Beef & Bean Chilli with Tostada Dippers

    Tex-Mex Beef & Bean Chilli with Tostada Dippers

    Applause for the Chef TeamApplause for the Chef Team
    Tex-Mex beef and bean chilli uses beef mince, mixed beans, passata and Mexican spice, finished with soured cream and crisp tostada dippers. It is a quick, medium-spiced chilli built for scooping.
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    Servings
    Servings 2 people

    Ingredients
     

    • 240 g British beef mince
    • 1 carton mixed beans drained and rinsed
    • 4 plain taco tortillas
    • 1 sachet Mexican style spice mix
    • 1 carton tomato passata
    • 15 g chicken stock paste
    • 75 g soured cream
    • 1 tbsp honey
    • 100 ml water for the sauce
    • 20 g butter
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    Instructions

    • Heat the oven to 220°C/200°C fan. Heat a large saucepan over medium-high heat without oil.
    • Add the beef mince and fry for 4–5 minutes, breaking it up until browned.
    • Drain and rinse the mixed beans. Lay the tortillas on a baking tray, rub with a little oil and season with salt.
    • Stir the spice mix, beans, passata, stock paste, honey and water into the beef. Bring to the boil.
    • Reduce to a simmer, cover and cook for 10–12 minutes until the beef is cooked and the sauce has thickened.
    • Bake the tortillas for 4–6 minutes until crisp and golden.
    • Stir the butter through the chilli. Season to taste and loosen with a splash of water if needed.
    • Serve the chilli in bowls, drizzle with soured cream and add the tostada dippers alongside.
    Start Cooking

    Chef's notes

    • Toast the tortillas until fully crisp; soft dippers lose the point of the dish.
    • Add extra chilli flakes or jalapeños if you want more heat.
    • The chilli keeps well for 3 days refrigerated and reheats cleanly.
    • Serve with rice instead of tostadas for a more filling main.
    Drink pairing
    Spiced beef, beans and soured cream need drinks with freshness, mild sweetness or a clean bitter edge.

    Alcoholic

    • Mexican lager
    • Zinfandel
    • Margarita

    Non alcoholic

    • Lime agua fresca
    • Alcohol-free Mexican lager
    • Sparkling grapefruit soda
    Nutrition per serving
    Calories: 785kcal (39%) | Carbohydrates: 62.2g (21%) | Protein: 43.2g (86%) | Fat: 39.5g (61%) | Saturated Fat: 19.4g (121%) | Sodium: 1600mg (70%) | Fiber: 4.6g (19%) | Sugar: 15.9g (18%)

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  • Rich and Creamy Blue Cheese Deviled Eggs with Parsley

    Rich and Creamy Blue Cheese Deviled Eggs with Parsley

    Rich and Creamy Blue Cheese Deviled Eggs with Parsley

    FemkeFemke
    Blue cheese devilled eggs add a sharp, savoury edge to the classic filled egg. Mayonnaise keeps the yolks creamy while parsley and hot sauce lift the richness.
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    Servings
    Servings 24 people

    Ingredients
     

    • 24 hard-boiled eggs peeled
    • 115 g blue cheese crumbled
    • 160 g mayonnaise
    • 2 tbsp fresh parsley minced
    • 1 tbsp hot pepper sauce
    • ¼ tsp black pepper
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    Instructions

    • Halve the eggs lengthwise and remove the yolks to a bowl.
      24 hard-boiled eggs
    • Mash the yolks with blue cheese, mayonnaise, parsley, hot sauce and pepper until creamy but still slightly textured.
      115 g blue cheese, 160 g mayonnaise, 2 tbsp fresh parsley, 1 tbsp hot pepper sauce, 1/4 tsp black pepper
    • Spoon or pipe the filling back into the egg whites.
    • Chill until ready to serve.
    Start Cooking

    Chef's notes

    • For a smoother filling, press the yolk mixture through a sieve before piping.
    • Make the eggs up to 1 day ahead and keep covered in the refrigerator.
    • Use a mild blue cheese if serving as part of a larger starter spread.
    • Add the hot sauce gradually and taste before filling the eggs.
    Drink pairing
    Sharp blue cheese and egg yolk need a drink with cut and freshness. Dry sparkling options work especially well.

    Alcoholic

    • Brut Champagne
    • Dry Riesling
    • Crisp lager

    Non alcoholic

    • Sparkling grape juice
    • Lemon iced tea
    • Alcohol-free sparkling wine
    Nutrition per serving
    Calories: 140kcal (7%) | Carbohydrates: 1g | Protein: 7g (14%) | Fat: 12g (18%) | Saturated Fat: 3g (19%) | Cholesterol: 193mg (64%) | Sodium: 174mg (8%) | Potassium: 80mg (2%) | Fiber: 0.02g | Sugar: 1g (1%) | Vitamin A: 330IU (7%) | Vitamin B12: 1µg (17%) | Vitamin C: 1mg (1%) | Vitamin D: 1µg (7%) | Vitamin E: 1mg (7%) | Vitamin K: 17µg (16%) | Folate: 25µg (6%)

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  • Warm Baked Brie with Fruit Chutney and Crispy Bacon

    Warm Baked Brie with Fruit Chutney and Crispy Bacon

    Warm Baked Brie with Fruit Chutney and Crispy Bacon

    BramBram
    Warm Brie with chutney and bacon is a fast baked starter with creamy cheese, sweet fruit chutney and crisp salty bacon. It works best served straight from the oven.
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    Servings
    Servings 8 people

    Ingredients
     

    • 225 g Brie
    • 60 g chutney
    • 2 tbsp bacon bits
    • 1 assorted crackers to serve
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    Instructions

    • Heat the oven to 200°C. Place the Brie in a small ovenproof serving dish.
      225 g Brie
    • Spoon the chutney over the top and scatter with bacon bits.
      60 g chutney, 2 tbsp bacon bits
    • Bake uncovered for 10–12 minutes until the cheese is soft and warmed through.
    • Serve at once with crackers.
      1 assorted crackers
    Start Cooking

    Chef's notes

    • Bake in a shallow dish that can go straight to the table.
    • Use mango, apple or cranberry chutney depending on the menu.
    • Serve immediately, as Brie firms again as it cools.
    • For a vegetarian version, omit the bacon and add toasted pecans.
    Drink pairing
    Creamy Brie and chutney need freshness with enough fruit to match the sweet-savoury topping.

    Alcoholic

    • Crémant de Loire
    • Gewürztraminer
    • Dry cider

    Non alcoholic

    • Sparkling apple juice
    • Elderflower tonic
    • Alcohol-free cider
    Nutrition per serving
    Calories: 109kcal (5%) | Carbohydrates: 1g | Protein: 6g (12%) | Fat: 9g (14%) | Saturated Fat: 5g (31%) | Cholesterol: 28mg (9%) | Sodium: 323mg (14%) | Potassium: 45mg (1%) | Fiber: 0.2g (1%) | Sugar: 0.1g | Vitamin A: 343IU (7%) | Vitamin B12: 0.5µg (8%) | Vitamin C: 1mg (1%) | Vitamin D: 0.1µg (1%) | Vitamin E: 0.2mg (1%) | Vitamin K: 1µg (1%) | Folate: 21µg (5%)

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  • Buttery Honey Orange Glazed Carrots with a Fresh Spring Onion Finish

    Buttery Honey Orange Glazed Carrots with a Fresh Spring Onion Finish

    Buttery Honey Orange Glazed Carrots with a Fresh Spring Onion Finish

    FemkeFemke
    Honey orange glazed carrots are cooked until tender, then finished in a buttery citrus glaze. Spring onion cuts through the sweetness and keeps the side dish fresh.
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    Servings
    Servings 8 people

    Ingredients
     

    • 900 g baby carrots
    • 4 spring onions finely chopped
    • 55 g butter
    • 85 g honey
    • 1 tsp orange zest
    • 60 ml orange juice
    • ½ tsp salt
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    Instructions

    • Cook the carrots in boiling salted water until just tender, then drain.
      900 g baby carrots, 1/2 tsp salt
    • Melt the butter in a wide pan and add the honey, orange zest and orange juice.
      55 g butter, 85 g honey, 1 tsp orange zest, 60 ml orange juice
    • Add the carrots and cook, turning often, until glossy and coated.
    • Stir through the spring onions and serve warm.
      4 spring onions
    Start Cooking

    Chef's notes

    • Cook the carrots only until just tender before glazing so they do not collapse.
    • Reduce the glaze gently. High heat can make the honey catch.
    • Orange zest gives more flavour than juice alone.
    • Best served warm, but leftovers can be reheated in a pan with a splash of water.
    Drink pairing
    Sweet glazed carrots work with bright, citrus-led drinks and lighter wines.

    Alcoholic

    • Riesling Kabinett
    • Viognier
    • Wheat beer

    Non alcoholic

    • Orange and soda water
    • Iced green tea with lemon
    • Alcohol-free wheat beer
    Nutrition per serving
    Calories: 127kcal (6%) | Carbohydrates: 19g (6%) | Protein: 1g (2%) | Fat: 6g (9%) | Saturated Fat: 4g (25%) | Cholesterol: 15mg (5%) | Sodium: 281mg (12%) | Potassium: 307mg (9%) | Fiber: 3g (13%) | Sugar: 15g (17%) | Vitamin A: 15762IU (315%) | Vitamin B12: 0.01µg | Vitamin C: 8mg (10%) | Vitamin E: 0.2mg (1%) | Vitamin K: 23µg (22%) | Folate: 37µg (9%)

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  • Ultimate Rich Chocolate Fudge Brownies with Walnuts

    Ultimate Rich Chocolate Fudge Brownies with Walnuts

    Ultimate Rich Chocolate Fudge Brownies with Walnuts

    FemkeFemke
    Chocolate fudge brownies use cocoa, melted butter and eggs for a dense, moist crumb. A short bake keeps the centre soft while the top sets with the classic thin brownie crust.
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    Servings
    Servings 24 people

    Ingredients
     

    • 300 g caster sugar
    • 225 g butter
    • 65 g baking cocoa
    • 4 eggs
    • 1 tsp vanilla extract
    • 190 g plain flour
    • ½ tsp salt
    • 120 g chopped walnuts
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    Instructions

    • Heat the oven to 180°C and line a rectangular baking tin with parchment.
    • Melt the butter, then whisk in the sugar and cocoa until smooth.
      300 g caster sugar, 225 g butter, 65 g baking cocoa
    • Beat in the eggs and vanilla. Fold in the flour and salt just until combined.
      4 eggs, 1 tsp vanilla extract, 190 g plain flour, 1/2 tsp salt
    • Fold in the walnuts, spread the batter in the tin and bake until the centre is just set. Cool fully before slicing.
      120 g chopped walnuts
    Start Cooking

    Chef's notes

    • Do not overmix after adding the flour or the brownies will turn cakey.
    • The centre should still look slightly soft when removed from the oven.
    • Cool completely before cutting for clean squares.
    • Walnuts can be replaced with pecans or omitted.
    • Store in an airtight tin for up to 4 days.
    Drink pairing
    Serve rich brownies with drinks that balance chocolate depth with bitterness, acidity or gentle sweetness.

    Alcoholic

    • Ruby port
    • Stout
    • Pedro Ximénez sherry

    Non alcoholic

    • Espresso tonic
    • Cold milk
    • Black cherry soda
    Nutrition per serving
    Calories: 146kcal (7%) | Carbohydrates: 8g (3%) | Protein: 3g (6%) | Fat: 12g (18%) | Saturated Fat: 6g (38%) | Cholesterol: 47mg (16%) | Sodium: 121mg (5%) | Potassium: 84mg (2%) | Fiber: 2g (8%) | Sugar: 0.3g | Vitamin A: 275IU (6%) | Vitamin B12: 0.1µg (2%) | Vitamin C: 0.1mg | Vitamin D: 0.1µg (1%) | Vitamin E: 0.3mg (2%) | Vitamin K: 1µg (1%) | Folate: 24µg (6%)

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  • Garlic Rosemary Lamb Chops with Lemon and Olive Oil Marinade

    Garlic Rosemary Lamb Chops with Lemon and Olive Oil Marinade

    Garlic Rosemary Lamb Chops with Lemon and Olive Oil Marinade

    Casper @Applause for the ChefCasper @Applause for the Chef
    Garlic rosemary lamb chops are quick to grill and full of clean Mediterranean flavour. Lemon zest lifts the rich meat, while olive oil and fresh herbs help the chops cook juicy and tender.
    4 from 1 vote
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    Servings
    Servings 4 people

    Ingredients
     

    • 900 g thick-cut lamb loin or rib chops
    • 4 clove garlic minced
    • 1 tbsp fresh rosemary finely chopped
    • 1.25 tsp sea salt
    • 0.5 tsp black pepper freshly ground
    • 1 lemon zested
    • 60 ml olive oil
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    Instructions

    • Mix the garlic, rosemary, salt, pepper, lemon zest and olive oil in a bowl.
      4 clove garlic, 1 tbsp fresh rosemary, 1.25 tsp sea salt, 0.5 tsp black pepper, 1 lemon, 60 ml olive oil
    • Coat the lamb chops with the marinade, cover and chill for at least 1 hour or overnight.
      900 g thick-cut lamb loin or rib chops
    • Heat a grill or griddle pan to medium-high and cook the chops for 7–10 minutes in total, turning once.
    • Rest under foil for 5 minutes before serving.
    Start Cooking

    Chef's notes

    Marinate overnight for deeper flavour. A meat thermometer gives the most reliable result; 57°C is medium-rare and 63°C is medium. BBQ if you can for that nice summery taste. 
    Drink pairing
    Lamb with garlic, rosemary and lemon pairs best with drinks that bring freshness, herbs or gentle tannin.

    Alcoholic

    A medium-bodied Côtes du Rhône or Rioja Crianza has enough fruit and structure for grilled lamb without overwhelming the herbs.

    Non alcoholic

    Sparkling lemon and rosemary water keeps the pairing bright and mirrors the citrus-herb marinade.
    Nutrition per serving
    Calories: 515kcal (26%) | Carbohydrates: 4g (1%) | Protein: 45g (90%) | Fat: 35g (54%) | Saturated Fat: 9g (56%) | Cholesterol: 149mg (50%) | Sodium: 901mg (39%) | Potassium: 653mg (19%) | Fiber: 1g (4%) | Sugar: 1g (1%) | Vitamin A: 22IU | Vitamin B12: 5µg (83%) | Vitamin C: 15mg (18%) | Vitamin E: 2mg (13%) | Vitamin K: 9µg (9%) | Folate: 51µg (13%)

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  • Beetroot, Apple & Feta Tarte Tatin with Balsamic and Thyme

    Beetroot, Apple & Feta Tarte Tatin with Balsamic and Thyme

    Beetroot, Apple and Feta Tarte Tatin with Balsamic and Thyme

    FemkeFemke
    A savoury mini tarte tatin with caramelised shallot, beetroot, apple, puff pastry, feta and thyme. Sweet, tangy and impressive without much effort.
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    Servings
    Servings 2 people

    Ingredients
     

    • 1 shallot peeled and finely chopped
    • 1 tbsp butter plus extra for greasing
    • 1 raw beetroot peeled and sliced
    • 2 tsp balsamic cream plus extra to serve
    • 1 apple peeled, cored and sliced
    • 1 roll ready-made puff pastry
    • 50 g feta crumbled
    • 2 sprigs fresh thyme
    • pepper
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    Instructions

    • Preheat the oven to 180°C. Caramelise the shallot in a little butter. Add the beetroot slices and 1 tsp balsamic cream. Simmer until the beetroot softens and season with pepper.
      1 shallot, 1 tbsp butter, 1 raw beetroot, 2 tsp balsamic cream, pepper
    • Grease two small springform tins with butter. Add the beetroot and shallot, then the apple slices. Cut puff pastry circles to fit the tins and cover each one.
      1 apple, 1 roll ready-made puff pastry
    • Bake for 25 minutes. Rest for 5 minutes, then turn out onto plates. Finish with feta, thyme and a little balsamic cream. Serve with a fresh salad.
      50 g feta, 2 sprigs fresh thyme
    Start Cooking

    Chef's notes

    Use small tins for individual tartes, or one larger tin if preferred.
    Drink pairing
    The beetroot, apple and balsamic bring sweetness and acidity, while feta adds salt. Pair with bright, dry drinks.

    Alcoholic

    • Dry Rosé
    • Beaujolais
    • Dry Cava

    Non alcoholic

    • Apple and thyme sparkling water
    • Hibiscus iced tea
    • Alcohol-free sparkling rosé
    Nutrition per serving
    Calories: 203kcal (10%) | Carbohydrates: 22g (7%) | Protein: 5g (10%) | Fat: 12g (18%) | Saturated Fat: 7g (44%) | Cholesterol: 38mg (13%) | Sodium: 366mg (16%) | Potassium: 296mg (8%) | Fiber: 4g (17%) | Sugar: 14g (16%) | Vitamin A: 394IU (8%) | Vitamin B12: 0.4µg (7%) | Vitamin C: 9mg (11%) | Vitamin D: 0.1µg (1%) | Vitamin E: 0.4mg (3%) | Vitamin K: 3µg (3%) | Folate: 61µg (15%)

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  • Grilled Beetroot Salad with Goat Cheese, Sage and Balsamic Dressing

    Grilled Beetroot Salad with Goat Cheese, Sage and Balsamic Dressing

    Grilled Beetroot Salad with Goat Cheese, Sage and Balsamic Dressing

    FemkeFemke
    Earthy grilled beetroot meets peppery rocket, soft goat cheese, sage and balsamic. A simple vegetarian plate with a surprisingly elegant finish.
    4 from 1 vote
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    Servings
    Servings 2 people

    Ingredients
     

    • 500 g raw red beetroot peeled and diced
    • 2 tbsp olive oil plus extra for dressing
    • 0.5 garlic clove
    • 3 sage leaves
    • 1 handful rocket
    • 1 tbsp tarragon leaves optional
    • 40 g soft goat cheese in pieces
    • 1 tbsp balsamic vinegar
    • salt and pepper
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    Instructions

    • Heat the oven grill. Peel and dice the beetroot, place in a baking dish, drizzle with olive oil and season. Grill for about 10 minutes.
      500 g raw red beetroot, 2 tbsp olive oil
    • Finely chop the garlic and sage. Stir into the beetroot and return to the grill until the beetroot is tender.
      0.5 garlic clove, 3 sage leaves
    • Divide the rocket and tarragon over plates. Add the grilled beetroot and goat cheese. Blend a little reserved beetroot with balsamic and olive oil, then drizzle over the salad.
      1 handful rocket, 1 tbsp tarragon leaves, 40 g soft goat cheese, 1 tbsp balsamic vinegar, salt and pepper
    Start Cooking

    Chef's notes

    If the beetroot is still firm, grill it a little longer before serving.
    Drink pairing
    Beetroot is earthy and sweet, goat cheese is creamy and tangy. Pair with drinks that have acidity and a touch of fruit.

    Alcoholic

    • Pinot Noir
    • Loire Sauvignon Blanc
    • Dry cider

    Non alcoholic

    • Pomegranate sparkling water
    • Apple and sage iced tea
    • Alcohol-free dry cider
    Nutrition per serving
    Calories: 147kcal (7%) | Carbohydrates: 4g (1%) | Protein: 1g (2%) | Fat: 15g (23%) | Saturated Fat: 2g (13%) | Sodium: 7mg | Potassium: 157mg (4%) | Fiber: 0.4g (2%) | Sugar: 1g (1%) | Vitamin A: 386IU (8%) | Vitamin C: 4mg (5%) | Vitamin E: 2mg (13%) | Vitamin K: 19µg (18%) | Folate: 19µg (5%)

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