The Dinner Party Playbook For The Ultimate Home Cook
With the lunar new year just around the corner, many of you who are enthusiastic home cooks have written in asking how to create special festive meals with some of your favourite Entrée Grocer products for an elegant dinner party.
So here we go! Presenting 3 star dish recipes from Entrée Grocer for a fancy dinner party food menu:
Star Dish #1:
“Yueng Yueng Tang-yi” Char Siu Lamb Chop – Serves 10
The iconic prime cub of lamb in fine dining menus everywhere. Serving a rack of lamb with 8 ribs neatly trimmed of fat makes it easy to have a restaurant-grade dinner party at home. Plus, the number ‘8’ means good luck to Chinese so we wish all our customers celebrating Chinese New Year lots of wealth and prosperity for the new year with this dinner party recipe.
CHAR SIU MARINADE :
- 45g hoisin sauce
- 40g soy sauce
- 35g tablespoons Shaoxing wine (Chinese rice wine) / dry Sherry
- 60g mandarin orange juice
- 5g Chinese five-spice powder
- 15g red bean curd
- 3g salt
- 25g honey
- 30g water
- 2 portions New Zealand Lamb Rack Frenched 8 Bones (350g)
- Whisk first 7 ingredients in small bowl. Transfer to large reseal-able plastic bag. Portion lamb rack into 2 chops per piece, then add to the marinade. Seal bag and turn to coat. Marinate in refrigerator for at least 4 hours or overnight, depending on your preferred intensity of flavour.
- Drain the lamb of the marinade, leaving some of the sauce clinging.
- If using a pan or BBQ grill, use medium to high heat to cook each side of the lamb for 8 minutes, turning it over every 2 minutes. Brush with a honey and water mix twice on each side during cooking.
- If using an oven, preheat your oven dish at 200°C before searing the lamb in it. Cook each side for 8 minutes, brushing each once with the honey water mix.
Wine Pairing Suggestion: Montresor Merlot IGP 2014 (Veneto)
We recommend pairing the outstanding “Yueng Yueng Tang-yi” Char Siu Lamb Chop with the Montresor Merlot IGP 2014 from Veneto, Italy. This merlot is a beautiful bold wine of deep red color with purplish reflections. Its bouquet of raspberry and blueberry, with a subtle hint of oriental spices, make it a perfect match with the flavorful, tender lamb rack. Enjoy the velvety texture and sensual aromatics of this Italian wine!
Star Dish #2:
“Fatt Fatt Dai Choi” Wagyu” – Serves 10
This recipe is served casserole-style with Chinese lettuce (San Choy), which sounds like “rising fortune” in Cantonese, and features black moss (Fatt Choi), which sounds like “strike it rich” in Cantonese. It’s made complete with succulent and juicy beef, with fat marbling in the meat for a rich flavour and softness approaching stick-of-butter level, for a decadent dinner party dish that represents prosperity and success for all.
- 3 portions – Australian Wagyu Ribeye Steak Grade M7-8 (220g), seasoned
- 5g minced garlic
- 15g peeled and thinly sliced ginger
- 8 each Chinese Lettuce leaves (san choy)
- 60ml XO sauce
- 100g Chicken leg mushroom, thinly sliced
- 30 ml light soy sauce
- 50g black moss (fatt choi)
- Pan fry the seasoned steaks on medium to high heat to required temperature and leave aside to rest.
- Remove the steaks from the pan and add garlic and ginger.
- Stir fry for 3 minutes or until garlic starts to turn golden.
- Reduce the heat to low and add the Chinese leaves while stirring, deglazing the pan with the water from the lettuce.
- Add the XO sauce and the mushrooms and cook on low heat for 3 minutes.
- Finish with adding the light soy sauce and black moss, cooking for a further 4-5 minutes.
- Slice your beef, and serve together with side vegetables and sauce.
Wine Pairing Suggestion: Campo Della Madonna Cabernet Sauvignon IGT 2014 (Veneto)
Tuck into the excellent “Fatt Fatt Dai Choi” Wagyu” with a glass of Campo Della Madonna Cabernet Sauvignon IGT 2014 from Veneto, Italy. A deep red garnet colour, its fruity aromatics go perfectly well with the tangy XO sauce flavouring of the wagyu ribeye steak. The wine is rich and has long-lingering aromas of ripe fruit – accompanied by notes of violets and musk – bringing out the hearty finish of the steak on the palate.
Star Dish #3:
“Ha-Ha Happy Tiger Prawns” – Serves 10
Large and meaty prawns with a crisp bite that do well with a variety of seasonings. Vietnamese Tiger King Prawns are easily identified by their distinctive stripes which turn into appetising white and bright orange banding when cooked. Here’s an entertaining dinner party trivia you can amuse your guests with – prawns in Cantonese language is “Ha”, which sounds just like laughter.
- 1 kg Vietnamese tiger king prawns, peeled, cleaned and pat dry
- 5g sea salt
- 15g light soy sauce
- 3 egg whites
- 50g cornstarch
- 150g corn flour` for deep fry
- 10 salted duck egg yolk, steamed and mashed
- 5 small chilies, thinly sliced
- 3 sprig spring onion thinly sliced
- Small bunch Thai basil leaves
- 3 cloves chopped garlic
- Chinese lettuce leaves for garnishing (san choi)
- Mix prawns with salt, soy sauce, egg whites, and cornstarch. Leave to marinate in fridge for an hour.
- Heat sufficient oil in a pan to deep fry. Dust marinated prawns with corn flour and deep fry until golden. (Less than a minute is sufficient, do not overcook)
- Pour away used excess oil from wok and clean it. Add a drizzle of oil in hot wok. Sauté the garlic, chili and Thai basil until fragrant.
- Add egg yolks into the wok, stirring constantly to avoid the mixture being burnt. Once bubbling, add the deep fried prawns. Stir briskly to coat with the sauce. Serve hot over green leaves.
Wine Pairing Suggestion: Vavasour Felix Pinot Noir 2011 (New Zealand)
An excellent choice for seafood dishes with its dry, full and balanced flavour that ends with a rich velvetly final note. The superb dark plum and cherry aromas of this Pinot Noir brings out the sweet and savoury flavours in shellfish dishes.
With that, we wish all our customers celebrating Chinese New Year lots of laughter and joy in the new year with these meaningful dishes! For more inspiration on dinner party food ideas, check out our full range of gourmet quality meats and seafood.