Institute - Posh Nosh: Delicious recipes that will impress your guests

Copyright The National Magazine Company Limited and Collins & Brown 2013 All rights reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted in any form or by any means, electronic, mechanical, photocopying, recording or otherwise, without the prior written consent of the copyright holder. The expression Good Housekeeping as used in the title of the book is the trademark of The National Magazine Company and The Hearst Corporation, registered in the United Kingdom and USA, and other principal countries of the world, and is the absolute property of The National Magazine Company and The Hearst Corporation. The use of this trademark other than with the express permission of The National Magazine Company or The Hearst Corporation is strictly prohibited. The Good Housekeeping website is www.goodhousekeeping.co.uk First eBook publication 2014
ISBN 978-1-90939-767-5 Also available in paperback
ISBN 978-1-909397-00-2
This book can be ordered direct from the publisher at
www.anovabooks.com, or try your local bookshop. NOTES Both metric and imperial measures are given for the recipes.

Follow either set of measures, not a mixture of both, as they are not interchangeable. All spoon measures are level.
1 tsp = 5ml spoon; 1 tbsp = 15ml spoon. Ovens and grills must be preheated to the specified temperature. Medium eggs should be used except where otherwise specified. Free-range eggs are recommended. Note that some recipes contain raw or lightly cooked eggs.

The young, elderly, pregnant women and anyone with an immune-deficiency disease should avoid these because of the slight risk of salmonella. Cocktail Oclock Easy Ways to Plan a Party Plan ahead and you are more likely to enjoy the occasion. Avoid planning a meal that is too complicated, and dont tackle a recipe that is totally unfamiliar or have a practice run first. When deciding on a menu, keep it as well balanced as possible. Think about the colours, flavours and textures of the foods rich and light, sweet and savoury, crunchy and smooth, hot and cold. Dont have cream or fruit featuring in all the courses; avoid an all-brown menu. Select produce in season, for the best flavour and value for money.

Check whether any of your guests have special dietary needs and plan appropriately. Try to cook an entirely meatless meal even if there is going to be just one vegetarian its not as difficult as it sounds, and rarely does anybody notice! It is worthwhile choosing dishes that can be prepared well ahead of time or prepared up to a certain point, only needing a little last-minute finishing in the kitchen. Getting started Make a master shopping list and separate lists of dishes to be prepared ahead, with a note of when to make them. Plan fridge and freezer space; for a large party, you may need to make different arrangements such as asking your neighbour to keep some foods in their fridge, or putting bulky items into cool boxes. Check that you have candles if you plan to use them. Make invitations to a dinner party over the phone about 1012 days in advance.

Mention whether its a formal or informal occasion, the date and time, address if necessary, and say if there are any special dress requirements to avoid embarrassing situations! If you are sending written invitations, post them two to three weeks in advance. Handy hints for entertaining

• Try to strike a balance between hot and cold items, light and substantial ones.
• Most supermarkets have a good selection of ready-to-eat or cook appetisers, if you havent time to make some. You can also use good-quality bought ingredients, such as mayonnaise and fresh sauces, to save time.
• A freezer is invaluable when entertaining whether on a grand scale or just dinner for two.
• Keep a supply of ready-to-bake bread in the fridge or freezer for quick fresh bread. Freeze packs of half-baked breads to pop in the oven as and when needed.
• Keep a supply of luxury ice cream in the freezer.
• Remember to unwrap cheeses and bring them to room temperature at least an hour before serving, keeping them lightly covered, to prevent drying out, until the last minute.
• Make ice well in advance.
• During the winter, if you run out of fridge space, use a greenhouse or garage to keep drinks and other perishables cold.
• Use the microwave to reheat pre-cooked vegetables, sauces and gravy.
• Decide in advance where you are going to stack dirty plates. A kitchen overflowing with washing-up looks unsightly, so consider paying someone to do this for you on the day.

Take 5 Ways with Olives Lemon and Rosemary Olives To serve six, you will need: a few fresh rosemary sprigs, plus extra to garnish, 1 garlic clove, 175g (6oz) mixed black and green Greek olives, pared zest of 1 lemon, 2 tbsp vodka (optional), 300ml ( pint) extra virgin olive oil. Put the rosemary and garlic in a small heatproof bowl and pour over enough boiling water to cover.

Leave for 12 minutes, then drain well. Put the olives, lemon zest and vodka, if you like, in a glass jar and add the rosemary and garlic. Pour over enough oil to cover the olives. Cover and chill for at least 24 hours before using. To serve, remove the olives from the oil and garnish with sprigs of fresh rosemary. Black Olive Bread To make two loaves, you will need: 2 tsp traditional dried yeast, 500g (1lb 2oz) strong white bread flour, plus extra to dust, 2 tsp coarse salt, plus extra to sprinkle, 6 tbsp extra virgin olive oil, plus extra to grease, 100g (3oz) black olives, pitted and chopped. Black Olive Bread To make two loaves, you will need: 2 tsp traditional dried yeast, 500g (1lb 2oz) strong white bread flour, plus extra to dust, 2 tsp coarse salt, plus extra to sprinkle, 6 tbsp extra virgin olive oil, plus extra to grease, 100g (3oz) black olives, pitted and chopped.

Put 150ml ( pint) hand-hot water into a jug, stir in the yeast and leave for 10 minutes or until frothy. Put the flour into a bowl or a food processor, then add the salt, yeast mix, 200ml (7fl oz) warm water and 2 tbsp oil. Using a wooden spoon or the dough hook, mix for 23 minutes to make a soft, smooth dough. Put the dough into a lightly oiled bowl, cover with oiled clingfilm and leave in a warm place for 45 minutes or until doubled in size. Punch the dough to knock out the air, then knead on a lightly floured worksurface for 1 minute. Add the olives and knead until combined.

Divide in half, shape into rectangles and put into two greased tins, each about 25.5 15cm (10 6in). Cover with clingfilm and leave in a warm place for 1 hour or until the dough is puffy. Preheat the oven to 200C (180C fan oven) mark 6. Press your finger into the dough 12 times, drizzle 2 tbsp oil over the surface and sprinkle with salt. Bake for 3035 minutes until golden. Drizzle with the remaining oil.