Summer Entertaining

Over the weekend, we had some good friends over for a festive season get together. Every year, we catch  up with these friends to celebrate, have a drink and most importantly, share some delicious food.

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I thought I would share our delicious dishes that we created this year, to provide some inspiration for the festive season with some simple, tasty dishes to share with family and friends.

Starters:

Labne Balls with Cranberries and Pistachio Nuts.

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This was the first time I have made labne and it is so delicious and easy. It is commonly eaten more as a dip, but these festive flavoured labne balls were a little bit special. Labne is simply Greek style yoghurt mixed with some salt and strained through a muslin cloth for 12+ hours to remove the whey protein. This leaves a thick yoghurt with a soft goats cheese consistency. I added a small amount of lemon zest and some chilli flakes (only a few as I knew small people would be eating these). After rolling into balls, I rolled them in chopped cranberries and pistachio nuts.

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Baked Camembert.

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If you haven’t tried baked camembert, it is truly amazing! Rich, gooey and delicious! Don’t waste your money getting the most expensive French triple cream camembert as it will be wasted. Any camembert will work well. If you do not have a suitable dish to bake the cheese in, make sure you choose a camembert in a wooden container that is stapled, NOT glued, as the glue will melt and you will have cheese all through the oven.

To make this beautiful cheese:

  1. Score the top of the cheese in a diamond pattern and stick a sprig of rosemary in each of the intersections.
  2. Bake for 10 minutes in a 180°C oven.
  3. While the cheese is cooking, chop 1 tbs of walnuts
  4. Once cooked, remove from the oven, drizzle with 1 tbs of honey and sprinkle the walnuts on top.
  5. Serve with crackers or thin slices of toasted bread.

Potted Salmon:

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Our lovely friends brought round this tasty salmon dish. It does involve clarifying butter, which actually isn’t as daunting as it may sound and is well worth it. The flavours of salmon, dill, capers and lemon work so well together in this yummy starter and can be served with fresh bread, crackers or toasted baguette.

Baked Samosas Cigars.

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These fill wrapped, Indian inspired, vegetarian cigars were also brought by our lovely guests. These were particularly popular with the kids and had chickpeas and plenty of flavoursome spice in them. They were served with a mango dip and a raita type dip.

Mains:

Smoked Rainbow Trout Salad.

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I have made this salad many a time and it is very loosely based on this salad from the Gourmet Traveller magazine. I am going to save my version for my cookbook!

Aaron cooks the fish on the BBQ with is smoker box, which gives an amazing subtle smoky flavour to the fish, and when mixed with the freshness of the Spring vegetables, fresh herbs and kipfler potatoes, it is definitely a crowd pleaser.

Corn, Mint & Pecorino Salad.

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If you want a super, quick and easy salad that is a taste sensation, then I highly recommend this corn salad. The recipe is originally from a restaurant in Byron Bay and has corn, mint, pecorino cheese, olive oil, salt and pepper as its ingredients! The corn needs to be char grilled, which can done on the BBQ, a the recipe suggests or under the grill or in a frypan. So light and fresh, it will accompany seafood so perfectly this festive season.

Barbecued Prawns with Honey and Sesame.

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These prawns were yet another Gourmet Traveller recipe, this time from this months Christmas edition, which means the online recipe isn’t yet available, so if you want the recipe, you’ll need to buy the magazine. They require the marinating of the prawns over night, but the marinade is simple, as is the cooking process and the cooked prawn is then just sprinkled with toasted sesame seeds and drizzled with honey. So tasty!

Dessert

Cardomom, Rose and Gingerbread  Cake.

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I stumbled across this cake in my Instagram feed and I’m so glad I did. From a website called cardamom and tea, it is a simple cake that has to be one of the best cakes I have ever eaten. I would never have thought to pair gingerbread spices with rose water, but wow, what a combination. Whether it be for a Christmas party or a birthday, it is one cake that should not be overlooked!

I hope that this post has provided some inspiration for this busy and delicious time of the year.

Merry Christmas! Xx

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