RTÉ Food
Programme: Rachel Allen's Dinner Parties
Blueberry and Custard Tart
From: Rachel Allen's Dinner Parties
This is a great vegetarian dessert for summer entertaining. The pastry can be made a day in advance of filling and serving, and if you'd rather use raspberries, there's nothing to stop you.
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.
Chicken Liver Pâté with Sweet Apple Relish
From: Rachel Allen's Dinner Parties
The combination of port, brandy and thyme gives this rich, smooth pâté bags of flavour - fabulous as a dinner party starter on toast, crusty bread or thin crackers and with a dollop of the sweet apple relish.
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.
Roasted Vegetable Coconut Curry
From: Rachel Allen's Dinner Parties
Making your own curry paste only takes a few minutes and the complex depth of flavour means it’s always worth doing.
Sesame and Mint Chickpea Pancakes
From: Rachel Allen's Dinner Parties
The pancakes contrast perfectly with the moist and crunchy salad, while the mint brings a real freshness.
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.
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.
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.
Blackberry Mousse
From: Rachel Allen's Dinner Parties
This is a gorgeous autumnal dessert with a wonderful pink colour. It’s also a great excuse to go out foraging for blackberries!
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