RTÉ Food
Programme: Rachel Allen's Dinner Parties
Spinach Soup with Rosemary Oil
From: Rachel Allen's Dinner Parties
The aromatic flavour of rosemary, drizzled as an oil over this soup, works to perfection with spinach.
Decadent Mushroom Tart
From: Rachel Allen's Dinner Parties
Porcini are one of the most prized mushrooms. They are dried for preservation and when rehydrated in water they bestow their powerful, almost meaty flavour to the liquid. This tart uses that liquid and other mushrooms, as well as the porcini themselves, so it is crammed with mushroom flavour.
Beef Wellington
From: Rachel Allen's Dinner Parties
If I have time, I like to place the Beef Wellington parcels in the freezer for about 15 minutes prior to cooking so that the pastry is very cold before going into the oven.
Poached Monkfish with Tomato, Sherry Vinegar and Toasted Hazelnut Salsa
From: Rachel Allen's Dinner Parties
Poached monkfish is quite easy to cook when entertaining as it just needs a few minutes in boiling, salted water, and can be prepared in advance.
White Chocolate and Ginger Parfait with Dark Chocolate Sauce
From: Rachel Allen's Dinner Parties
This dessert from Rachel Allen is perfect for entertaining as it can be made in up to two weeks in advance.
Scallops with Brussels Sprouts, Bacon and Orange
From: Rachel Allen's Dinner Parties
If you can, try to use scallops that haven't been frozen, otherwise they may leak too much water and end up poached rather than fried.
Thai Chicken Cakes with Sweet Chilli Jam
From: Rachel Allen's Dinner Parties
The sweet chilli jam is a perfect accompaniment to the Thai flavours in the chicken cakes.
Chocolate Crèmes Brûlées
From: Rachel Allen's Dinner Parties
My brother-in-law makes this divine chocolate variation of the classic crème brûlée. It is such a pleasing thing to eat, using your spoon to break the crisp sugar barrier to invade the creamy chocolate custard it protects.
Baked Beetroot Risotto with Parmesan Crisps
From: Rachel Allen's Dinner Parties
With its amazing deep pink colour, this is a fun-looking dish with a seriously delicious taste. A risotto cooked in the traditional way can be a pain to prepare for a party. You have to be on hand to stir the stock constantly into the rice when you'd much rather be dazzling your guests with witty repartee. This baked recipe offers an easy alternative to all that stirring. For added convenience, the beetroot can be cooked up to two days in advance and the Parmesan crisps be kept for up to eight hours, if stored in an airtight box.
Chilled Avocado Soup with Red and Yellow Pepper and Coriander Salsa
From: Rachel Allen's Dinner Parties
The vivid colours of this soup make it a perfect dish for a dazzling dinner party.
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