Impress Your Guests at Your Next Dinner Party with These Recipes
Win the dinner party with these top-rated dishes that are guaranteed to impress but won't stress you out in the kitchen. There are some appetizers, first course, second course and dessert recipes that are worthy of a dinner party. Check them out now, and add your own!
Main Course: Bruschetta Chicken YouTube
RavenEditor. Loves coffee and travel.
This Grilled Chicken Bruschetta recipe will add a kick to your dinner party. It's so easy and tasty, your guests will be most impressed
Crabby Starling
I got to try that today .. it was awesome
Grilled Veal Roulade YouTube
Enjoy veal sliced, rolled and stuffed with breadcrumbs and cheese to be cooked on the grill.
Per 6 servings
1 ½ lb veal slices
7 oz breadcrumbs
1 clove of garlic
3 ½ oz caciocavallo cheese
1 teaspoon mix of spices (oregano and capers)
salt and pepper to taste
Extra Virgin Olive Oil
Peel garlic and crush using the flat side of your knife. Then mince finely.

To a bowl, add breadcrumbs, garlic, grated cheese, Sapori Italiani, salt, pepper and olive oil.
Mix well using a wooden spoon. Add a little more olive oil if the mixture seems to be dry.

To prepare the meat, pound the veal steaks with a meat pounder. Then cut in half and place a little filling at the center of each piece, spreading it out slightly. Roll the meat, one slice at a time, and close with a skewer. Season with salt, pepper and a little oil and cook on a hot grill, turning to brown all sides. When done, remove the meat from the heat and serve with roast potatoes of salad.
OMG! I die for anything grilled
Nice way to grill Veal.
Lemon posset recipe"dessert for dinner" YouTube
I really advice you to try it, it's easy and delicious. It's full of Cream which is my favorite, and I think you will enjoy!
For the posset
600ml/21fl oz double cream
150g/5oz caster sugar
2 large lemons, zest and juice only
For the lemon shortbread
90g/3½oz icing sugar
185g/6½oz plain flour
60g/2½oz cornflour
30g/1oz ground almonds
250g/9oz butter, cut into cubes, plus extra for greasing
2 drops almond essence
75g/3oz lemon curd
icing sugar, for dusting
For the posset, place the double cream and the sugar into a large pan over a low heat and bring to the boil slowly. Boil for three minutes, then remove from the heat and allow to cool.

Add the lemon juice and zest and whisk well.

Pour the lemon cream mixture into six large serving glasses and refrigerate for three hours.

Preheat the oven to 180C/355F/Gas 4.

For the shortbread, sift the icing sugar, flour and cornflour together into a bowl and add the ground almonds.

Transfer the flour mixture to a food processor. Add the butter and pulse until there are no visible lumps of butter.

Add the almond essence. Pulse again, then turn the mixture out onto a lightly floured surface and bring together to form a smooth dough.

Grease a muffin tray with butter.

Divide the dough up and roll into small balls. Place the balls into the muffin cups, flattening the tops slightly with your fingers. The dough should come about one third of the way up the side of each muffin cup to give a nice proportion to the finished biscuit.

Transfer to the oven and bake the shortbreads for 8-12 minutes, until they are a light golden colour.

Remove from the oven, allow to cool slightly, then, using your thumb, make a small indentation into the top of each biscuit.

Let the shortbreads cool for a few minutes, then turn the mould over and tap the shortbreads out. (Be gentle, as the biscuits are fragile while they are still warm.)

When all the shortbreads are baked and cooled, dust the tops with icing sugar.

Fill the indentations in the biscuits with lemon curd.

To serve, place the lemon possets onto plates with a shortbread alongside. Sprinkle a little lemon zest on top, if you want.
This seems pretty doable. Thanks!
Take a pic when u make it .. please 😀
1 (4–5-pound) skin-on, boneless pork belly
Kosher salt
1 tablespoon vegetable oil
1 (12-ounce) bottle unseasoned rice vinegar
12 garlic cloves, chopped
6–12 green Thai chiles, lightly crushed but left whole
2 serrano chiles, torn into small pieces
4 (12-oz.) bottles hard apple cider
2 tablespoons honey
Season pork generously with salt. Set, skin side up, on a wire rack set inside a rimmed baking sheet. Chill at least 12 hours and up to 2 days.
Preheat oven to 350°F. Pour 4 cups water into baking sheet with pork. Rub pork skin with oil; season with more salt. Roast, adding more water to pan as needed, until skin is golden brown and an instant-read thermometer inserted into thickest part of pork registers 195°F–200°F, 1 1/2–1 3/4 hours.
Meanwhile, pour out 1/2 cup vinegar from bottle (save for another use). Remove pouring spout from bottle and add garlic, chiles, and a large pinch of salt. Cover and shake to distribute; let sit until ready to serve. (Or, combine in a glass jar or bowl).
Bring hard cider and honey to a boil in a large saucepan; cook until thickened and very syrupy, 30–45 minutes.
Increase oven temperature to 450°F. Continue to roast pork until skin is browned and puffed, 15–20 minutes (add a few more splashes of water to baking sheet if juices are scorching). Transfer rack with pork to a cutting board; let rest 20 minutes.
Pour off fat from baking sheet and add 1/2 cup water, scraping up browned bits. Return baking sheet to oven for a few minutes if needed to help loosen browned bits. Stir into reduced cider mixture.
Remove skin from pork, using the tip of a knife to get it started (it should come off in 1 large piece with a little help). Slice pork lengthwise into 2"-wide strips, then crosswise into 1/2"-thick pieces. Transfer to a platter and drizzle with reduced cider mixture. Break skin into large pieces and arrange on top; place a few chiles from vinegar around. Serve with chile vinegar.
Do ahead>>>
I love this one, it seems delicious.
I can smell it from here .. ok, time to eat
The Grand Aioli - The Ultimate French Vegetable Platter YouTube
The Ultimate French Vegetable Platter
2 pounds white fish fillets, such as cod or grouper, about 1 inch thick Coarse sea salt 1 cup dried chickpeas (7 ounces)—picked over, rinsed, soaked overnight and drained 2 bay leaves 2 garlic cloves 8 medium artichokes 1/2 lemon 8 large hard-cooked eggs, peeled 1 1/2 pounds medium beets, boiled and peeled (see Note) 1 1/2 pounds medium carrots, peeled and boiled 8 boiled medium yellow-fleshed potatoes, such as Yellow Finn or Yukon Gold 1 cauliflower, cut into large florets and boiled 1 pound green beans, boiled and refreshed in cold water Aromatic Snails Classic Aioli or Aioli-Style Mayonnaise
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How to Make It
Step 1
Sprinkle the fish fillets on both sides with 2 tablespoons of sea salt. Arrange the fish on a wire rack set over a pan to catch any juices. Cover with foil and refrigerate overnight.

Step 2
The next day, rinse the fish thoroughly. Bring a large deep skillet of water to a simmer. Add the fish and poach it gently over low heat until just cooked through, about 8 minutes. Transfer the fish to a large platter and pat dry.

Step 3
In a saucepan, combine the chickpeas with the bay leaves and garlic. Add water to cover and bring to a simmer over moderate heat. Cover and cook gently until the chickpeas are tender, 1 to 2 hours, adding more water if necessary. Drain and discard the bay leaves and garlic.

Step 4
Trim the stems from the artichokes and snap off the tough leaves. Cut off the top third of each artichoke and rub the artichokes all over with the lemon. In a large saucepan of boiling salted water, simmer the artichokes over moderate heat until the bottoms are tender when pierced with a knife, about 15 minutes. Drain the artichokes and, when cool enough to handle, pull out the inner leaves. Using a teaspoon, scrape out the hairy chokes. Quarter the artichokes.
I never saw something like that before, it's awesome.
I think I love food too much 😣
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