Stress-free entertaining: 5 simple recipes for gourmet party platters

PUMPKIN, WALNUT, SAGE AND BROWN BUTTER PATE

Ingredients:

60ml (4 tbsp) butter

10 fresh sage leaves

2 cloves of garlic

500ml (2 cups) walnut pieces, toasted

750ml (3 cups) roasted pumpkin

15ml (1 tbsp) fresh lemon juice

2.5ml (½ tsp) salt and a grinding of black pepper

Small pinch of ground nutmeg

Method:

1. Melt the butter in a small saucepan over medium heat. Keeping 3 sage leaves for garnish, add the rest and fry for about 5 minutes then remove them and drain on paper towel. Strain the butter.
2. In a food processor, combine sage, half of the reserved butter, garlic, half of the walnuts, pumpkin, lemon juice, seasoning and spices. Pulse until you have a smooth paste.
3. Place in a serving dish/container then melt the remaining half of the butter again and pour over with the rest of the walnuts and 3 reserved sage leaves.

WHITE ASPARAGUS AND GRILLED RADICCHIO SALAD WITH VANILLA BALSAMIC DRESSING

Ingredients:

White asparagus

Radicchio

Dressing:

125ml (½ cup) good-quality balsamic vinegar

15ml (1 tbsp) honey

250ml (1 cup) olive oil

10ml (2 tsp) vanilla extract

Salt and pepper to taste

Method:

1. Combine all the ingredients in a glass jar with a screw top lid. Seal and shake well.
2. Grill the asparagus and radicchio.
3. Arranged the grilled vegetables on a platter and, while still hot, pour over the dressing.

TROUT WRAPPED IN FIG LEAVES WITH HORSERADISH AND DILL CREME FRAICHE

Serves: 4 - 6

Ingredients:

6 fig leaves, you can substitute with vine leaves

500g piece of fresh trout fillet, with skin on,

or fish of choice

30ml (2 tbsp) olive oil

Salt flakes and freshly ground black pepper

Horseradish and dill creme fraiche:

125ml (½ cup) creme fraiche or sour cream

15ml (1 tbsp) readymade horseradish

5ml (1 tsp) lemon juice

Pinch of salt and freshly ground black pepper

5ml (1 tsp) chopped fresh dill

Method:

1. Preheat the oven to 180°C. Grease a baking tray and line with baking paper.
2. Overlap the fig leaves on a baking sheet to form an oval shape larger than the trout. Top with fish, skin side down. Brush with olive oil and season with salt and pepper. Fold leaves over the top of the trout and bake in the oven for approximately 8 minutes, this depends on the thickness of the fish. Don't overcook.
3. For the horseradish and dill creme fraiche, place all the ingredients in a bowl and mix to combine.
4. Serve the trout cold with the horseradish and dill creme fraiche on the side.

GAMMON TERRINE

Serves: 6

Ingredients:

1 sheet of gelatine

600ml of quality chicken stock

Approximately 1kg of cooked gammon, chopped or shredded

15ml (1 tbsp) wholegrain mustard

A small handful of freshly chopped parsley

100g gherkins, chopped

Method:

1. Soak the gelatine in a little cold water for 5 minutes to soften.
2. Bring the stock to the boil in a pot and remove from the heat.
3. Pour off the water from the gelatine and squeeze out any excess liquid then add to the hot chicken stock and stir to dissolve.
4. In a large bowl mix the ham with the mustard, parsley and gherkins.
5. Grease a tin or mould with a little oil and line with clingfilm.
6. Press the ham mixture into the tin and press down. Pour stock mixture over the ham and tap terrine firmly on a hard surface to knock out air pockets.
7. Wrap with clingfilm and chill overnight.
8. Unmould and serve with lemon and black pepper mayonnaise and a salsa of green olives, pickles, celery and pumpkin seeds.