By ELLY JEAN-LOUIS
I love entertaining but I rarely cook for more than 6 people (unless it’s Christmas).
If by chance I do cook for a large group, it’s usually in summer and I keep it simple. I’ll create a few hearty salads and cook marinated meat or seafood on the BBQ.
However, when Mamamia challenged me to cook a three-course meal for eight, I thought I should test my dinner party skills.
I’ve come up with a hearty meal that takes just under an hour to cook, so you can enjoy the night as much as your guests.
The best part is, leftovers taste even better the next day.
STUFFED FIGS WITH PROSCIUTTO
I really wanted to cook stuffed zucchini flowers this week; they’re always a hit! Unfortunately, the Zucchini Gods weren’t on my side and I couldn’t find them anywhere… Nonetheless, these figs went down a treat!
What you need:
Fresh figs – choose the quantity depending on your budget (I like to provide 2 per guest). Figs can be expensive so if they’re too costly try buying 4 large figs and cut them in half
½ tsp of blue cheese or goats cheese per fig
1 finely sliced piece of prosciutto per fig
1. Wash the figs, then slice an x-cut at the top of each fig, only cutting ¾ of the way down. Then slightly pull the x apart to reveal the cavity for stuffing.
2. Add 1 tsp of cheese to the middle of each fig and wrap it with prosciutto. Place snuggly in an ovenproof tray, drizzle with honey and bake in a 200° oven for 5 minutes or until warmed through.
ORANGE BARLEY CHICKEN WITH CHAT POTATOES AND HONEY CARROTS
This dish received a 10/10 rating. It’s the perfect winter warmer.
What you need:
2 butterflied 1.5kg chickens
4 garlic cloves, crushed
¼ cup olive oil
1 spanish onion, diced
½ cup Cointreau
Juice from 2 large oranges
700g mixed mushrooms, sliced (I used button, swiss brown and oyster)