Netherton - Good Food

Contents

About the Book

Impress your guests with these simple, sophisticated dishes!

• A break from the ordinary inventive ideas for every occasion
• Cook with confidence colour photographs with every recipe
• Eat well full nutritional breakdown of each dish
• Foolproof recipes everything triple-tested by the team at Britains best-selling cookery magazine

List of Recipes

Introduction

The idea of a dinner party can sometimes seem a little overwhelming; whether its deciding on the menu, the thought of spending too much time in the kitchen, or feeding guests with various food issues. However, this book will take the stress out of dinner parties and make them fun for host and guests alike.

Whatever the occasion a romantic supper for two, birthday meal for six or feeding a crowd at an informal party this book is packed with inspirational ideas. With everything from pre-dinner cocktails and nibbles to delicious puddings it really is a one-stop shop for your dinner party planning.

For me, the make-ahead recipes are lifesavers. When entertaining guests, spending too much time in the kitchen can really spoil the mood, so having something pre-prepared in the fridge or freezer is ideal.

Whatever your skill level, there are recipes to suit everyone. The simple but special dishes look fabulous but the secret is they are all really easy to do! Take the Prawn bruschetta with lemony fennel salad, it takes just 20 minutes to prepare but looks and tastes spectacular!

Seasonal and special occasions are also catered for, with recipes for Black velvet baby cakes as the ideal ending to a St Patricks Day dinner, or Christmas pudding cake pops to give out as sweet treats for friends and family over the festive season.

We know youll have as much fun trying these recipes as we have choosing them, and I am sure you will turn to this book time and time again as you entertain through the years.

Lucy Netherton

Notes and conversion tables

NOTES ON THE RECIPES

Eggs are large in the UK and Australia and extra large in America unless stated otherwise.

Wash fresh produce before preparation.

Recipes contain nutritional analyses for sugar, which means the total sugar content including all natural sugars in the ingredients, unless otherwise stated.

OVEN TEMPERATURES

APPROXIMATE WEIGHT CONVERSIONS

All the recipes in this book list both imperial and metric measurements. Conversions are approximate and have been rounded up or down. Follow one set of measurements only; do not mix the two.

Cup measurements, which are used by cooks in Australia and America, have not been listed here as they vary from ingredient to ingredient. Kitchen scales should be used to measure dry/solid ingredients.

Good Food is concerned about sustainable sourcing and animal welfare. Where possible humanely reared meats, sustainably caught fish (see fishonline.org for further information from the Marine Conservation Society) and free-range chickens and eggs are used when recipes are originally tested.

SPOON MEASURES

Spoon measurements are level unless otherwise specified.

1 teaspoon (tsp) = 5ml

1 tablespoon (tbsp) = 15ml

1 Australian tablespoon = 20ml (cooks in Australia should measure 3 teaspoons where 1 tablespoon is specified in a recipe)

APPROXIMATE LIQUID CONVERSIONS

Just for two

Crab, lime & chilli toasts

For a more relaxed dinner for two, serve these instead of a starter.

TAKES 15 MINUTES MAKES 8

small baguette, cut into 8 slices

1 tbsp olive oil

85g/3oz white crabmeat

red chilli, deseeded and finely chopped

tbsp chopped coriander leaves

zest and juice lime

Heat oven to 200C/180C fan/gas 6. Put the baguette slices on to a baking sheet, drizzle over half the oil, add some seasoning, then bake for 5 minutes until golden at the edges.

Meanwhile, mix the crab, chilli, coriander, lime zest and juice with the remaining oil and some seasoning, then spoon on top of the toast just before you serve.

PER SERVING 71 kcals, protein 4g, carbs 7g, fat 3g, sat fat 0.4g, fibre 0.5g, sugar 0.8g, salt 0.3g

Seared scallops with flavoured greens

The size of scallops can vary. If they are small you will need three per serving; if they are big ones from a fishmonger, halve them horizontally and serve one-and-a-half.

TAKES 20 MINUTES SERVES 2

2 tbsp rapeseed oil

1 shallot, diced

1 small garlic clove, crushed

zest and juice lemon

100g/4oz dark greens, such as cavalo nero or kale, stalks removed then shredded

1 tbsp chopped anchovies

3 scallops, roe removed and halved horizontally

knob of butter

Heat half of the oil in a frying pan. Add the shallots, garlic and lemon zest, and fry gently until soft. Add the greens and the anchovies, and cook for 5 minutes until the leaves are wilted.

Meanwhile, heat the remaining oil in a non-stick pan, then add the scallops and fry for 12 minutes on each side. Add the butter and lemon juice to the pan and swirl until the butter melts and you have a glossy sauce. Divide the greens and scallops between 2 plates and serve with the pan juices spooned over.

PER SERVING 146 kcals, protein 18g, carbs 1g, fat 8g, sat fat 2g, fibre 2g, sugar 1g, salt 1.33g

Griddled asparagus with flaked almonds & lemony butter

Despite its simplicity the combination of buttery almonds and asparagus is truly divine.

TAKES 20 MINUTES SERVES 2

200g/7oz asparagus spears

drizzle olive oil

1 tbsp flaked almonds

25g/1oz butter

good squeeze lemon juice

Cook the asparagus spears in lots of boiling salted water for about 23 minutes, you want them to be tender but still with a little bite. Drain them well and toss with a little olive oil and a good pinch of salt and pepper.