Festive Entertaining Made Easy - OKA U.S.
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  • Festive Entertaining Made Easy


    Entertaining over the festive season doesn’t need to be stressful. Sainsbury’s magazine has put together easy, yet impressive party recipes to help you entertain your friends and family in style.

     

    CANAPÉS

    It's a good idea to choose canapés that can be prepped in advance. Cold canapés are easier, as you don’t have to spend all night in the kitchen:

     

    • Rosemary Shrager’s salmon starter: Prep the salmon up to four days ahead and make the blinis two days ahead – so that all you need to do before your guests arrive is assemble. The blinis also freeze well. 

     

    • Pea and mint fritters with smoked chilli jelly: Remember to have at least one vegetarian canapé. Make these the morning of your party, leaving you the rest of the day to make your home party-perfect.  

     

    • Quails’ eggs on rye: Prepare all the components of this sophisticated canapé on the morning of your party, simply assemble when ready to serve.  

     

    Photography by Maja Smend   Photography by Kate Whitaker Photography by Dan Jones      

     

     

     

    STARTERS

    The secret to being the perfect host (calm, composed and sociable!) is to get all the hard work out of the way before your guests arrive, so that you can concentrate on enjoying the party:

     

    • Lime and pepper-crusted beef carpaccio: Treat friends to this stunning starter – especially good if you’re looking for a lighter first course. Prepare it ahead, and simply plate up before serving.  

     

    • Raymond Blanc’s Roquefort cheese soufflés: These moreish soufflés from our favourite French chef, are ideal if you want to serve a hot starter. They are twice-baked, which means they are much less risky than classic soufflés, as you can bake ahead and reheat before serving

     

    • Theo Randall’s AntipastiFor a no fuss, stylish starter, make this Italian-inspired sharing plate. Assemble on platters, cover and chill up to a few hours ahead. Just remember to remove it from the fridge 1-2 hours before serving, to allow it come to room temperature.

     

    Photography by Laura Stevens   Photgraphy by Jonathan Kennedy Photography by Kate Whitaker 



     

    BUFFET SHOWSTOPPERS

    Feeding a crowd can be daunting, but these make-ahead main courses are stunning centrepieces and simple too.

     

    • Lucas Hollweg’s spiced gammon cooked in cider: This gently spiced and glazed ham is a fantastic option for a buffet and makes a simple but impressive New Year’s Day lunch. Prepare up to three days ahead. 

     

    • Annie Bell’s rare roast beef with mustard and garlic soured cream: When the turkey leftovers run out, roast a joint of beef with mustard and lemon thyme and then lay it out for a cold buffet.  

     

    • Theo Randall’s beef stew: This warming beef and porcini mushroom casserole is ideal for a buffet, and the flavour gets even better if made a day or two ahead.

     

    Photography by Emma Lee  Photography by Brett Stevens Photography by Tara Fisher

     

     

     

    PREP AHEAD DESSERTS

    Forget hot puddings when you’re entertaining, these chilled desserts take the stress out of cooking and can be made in advance:

     

    • Florence Knight’s panna cotta with Amaretto: This dessert is to die for, and ideal for a romantic dinner for two. Make and chill up to two days ahead. 

     

     

    • Chocolate trifle: This indulgent twist on the traditional trifle is a real crowd pleaser. You can prep the cherries and brownies ahead, and assemble when ready to serve.  

     

    Photography by Dan Jones        Photography by Jonathan Lovekin Photography by Brett Stevens

     

    For more easy entertaining recipes, visit sainsburysmagazine.co.uk