How to host the perfect dinner party

March 23rd, 2012

Appliance Talk Ovens & Cooking

A recipe for the perfect dinner party has equal measures of food and mood.

Dinner parties involve effort, they are intimate and very rewarding. The essential ingredient though, is you.

My Mum is an exceptional entertainer and I have been raised in the throes of more dinner parties than I care to remember. But there’s one I don’t forget.

Mum was hosting dinner for six acquaintances, not yet friends. We’d enjoyed a delicious rack of Spanish lamb and with a few bottles of red the table was well lubed up, relaxed and jovial. Sitting merrily then, it was time for desert. Bowls of icing sugar and ice cream were passed around the table while silverware scooped up the gooseberry crumble.

Kids love dinner parties! Mmmm, Spanish paella.

A few seconds later, silence. “Oh my goodness, I’ve used salt instead of sugar!”

The polite, conservative Kiwi’s at the table were more embarrassed for Mum than she was, no one knew where to look.

Awkward.

Then with the grace of a good host Mum swept away their plates and replaced them with shots of Baileys.

“There you go, this should take that horrible taste away!” She grinned.

And I learned the single most important rule in entertaining: enjoy yourself! Be confident, enthusiastic, relaxed and make sure that your guests feel at home. Don’t stress it.

What about the food?

Peter Gilmore from Sydney’s premier eatery, Quay, says that thoughtful planning and intuitive appliances can take the stress out of entertaining.

• Careful planning – Plan out and shop for your home entertaining menu at least one day before the event to ensure you can get all the ingredients you need and to avoid running out of time on the day.
• Theme your menu – Consider running with a theme, for example seafood or an Italian inspired feast.
• Seasonal produce – Pick ingredients that are in season and plentiful.
• Simple gourmet starters – Incorporate some high quality gourmet ingredients like prosciutto, good cheeses and beautiful fresh fruits such as figs, making the first course simple and allowing you to spend time with your guests when they arrive.
• Pre-prepare – Consider a mixture of dishes that can be made in advance (i.e. dessert) and dishes that need only a quick last minute preparation. In winter, a slow braised dish that can be made in advance and warmed in the oven can be an ideal main course.
• A good cook should blame his tools – Cleverly designed appliances with innovative features can really help to take the stress out of home entertaining. Opt for a double oven if you entertain for large numbers as well as pre-programmed features. The Electrolux E:Line IOI electric double oven has a 160L capacity so you can cook two roasts at once and 12 multi-functions such as roast, pastry and traditional bake to take the guess work out of cooking.
• It’s in the details – Micro herbs and edible flowers can add a beautiful last minute flourish to a dish.
• Match your beverages – Don’t forget that beverages play an important role in your guests’ overall dining experience. Think about what wine will match your dishes and also selectbeverages to suit the season and theme. I love to serve peach bellinis in summertime; they are always a big hit.

Here’s a Gilmore special to get you started:

Seared sea scallops with lime crème fraiche and sauce vierge

Serves 8

24 large shucked sea scallops
50 mls olive oil
200 mls crème fraiche
1 lime
Sea salt

Sauce vierge:

20 large basil leaves
2 teaspoons coriander seeds
1 lime
1 punnet ripe grape tomatoes
1 punnet baby basil leaves
Sea salt
Black pepper
200 mls olive oil

Method

For the sauce vierge lightly toast the coriander seeds in a dry pan then place them in a mortar and pestle. Grind the seeds with two pinches of sea salt. Add the large basil leaves and two tablespoons of oil and bruise well. Squeeze and add the juice of one lime, a few grinds of black pepper and the rest of the oil. Allow to infuse for 30 minutes. Strain the contents through a filter bag or fine sieve. Discard the solids and keep the oil. Whisk the oil well and put aside.

Cut the grape tomatoes in half, brush with a little olive oil and place on a baking sheet with silicon paper. Sprinkle with sea salt and dry the tomatoes in the oven at 120° Celsius for 30 minutes. Allow the tomatoes to cool and put aside.

Just before serving add the dried tomatoes to the infused oil.

To continue

In a small bowl add the crème fraiche and the fine micro planed zest of one lime, a pinch of sea salt and the juice of half a lime. Mix well. Heat a non stick pan on high on your induction stove. Brush the sea scallops with olive oil on both sides and season with sea salt. Sear the scallops in the hot pan for one minute on the first side and 30 seconds on the second side. Remove the scallops from the pan and allow to rest on a plate.

To serve

Place a spoonful of the lime crème fraiche on the centre of each serving plate. Spread the cream out to form a thick band over the plate. Place 3 seared scallops on the crème fraiche. Dress the scallops with the sauce vierge and garnish with baby basil leaves. Serve immediately.