Big Night In E-Book

Katherine Bebo

• Herausgeber: Ryland Peters & Small
• Kategorie: Lebensstil
• Sprache: Englisch
• Veröffentlichungsjahr: 2020

Beschreibung

Shun the 'out out' crowd and plan your very own Big Night In with this fun and flavourful collection of themed menus for dining at home. If you shudder at the thought of arriving home late with a greasy take-out in hand, turn the tables on the 'awesome' Big Night Out and celebrate the arrival of the Big Night In. No longer is staying in the boring, vanilla or lacking-in-fun choice but, with this creative collection of mouth-watering menus, you can turn your home into the perfect night-in venue for hosting family and friends. Fill your table with tasty Baba Ghanoush, Rice-Stuffed Tomatoes and Spinach & Feta Pastries for an evening of Moreish Mezze. Whatever the summer weather, host a bumper Family Cook In with Chorizo & Bean Burgers, springtime Apple Slaw and Homemade Root Beer. For the plant-based eaters in your life, create a Vegan Celebration with a Buffalo Cauliflower & Chickpea Bowl, Creamy Chipotle Dip and a fruity Aquafaba Pavlova. Whoever your guest and whatever their taste, these are just some of the delicious menus you're sure to delight and impress them with. Whether you're having only a few people over, or are bringing together a larger group of friends, pick out your perfect menu and prepare your best night in yet!

Leseprobe

BIG NIGHT IN

BIG NIGHT IN

DELICIOUS THEMED MENUS TO COOK & EAT AT HOME

For Auntie Barbie. I hope you and the girls enjoy many fun Big Nights In together!

Writer Katherine Bebo

Editor Sarah Vaughan

Picture researcher Christina Borsi

Production controller Mai-ling Collyer

Art director Leslie Harrington

Editorial director Julia Charles

Publisher Cindy Richards

Indexer Vanessa Bird

First published in 2020 by

Ryland Peters & Small

20–21 Jockey’s Fields, London WC1R 4BW and 341 E 116th St, New York NY 10029

www.rylandpeters.com

10 9 8 7 6 5 4 3 2 1

Recipe collection compiled by Sarah Vaughan. Text copyright © Valerie Aikman-Smith, Brontë Aurell, Miranda Ballard, Ghillie Basan, Julz Beresford, Jordan Bourke, Julia Charles, Lydia Clark, Jesse Estes, Ursula Ferrigno, Tori Finch, Ben Fordham & Felipe Fuentes Cruz, Liz Franklin, Acland Geddes, Laura Gladwin, Victoria Glass, Carole Hilker, Jackie Kearney, Jenny Linford, Loretta Liu, Hannah Miles, Miisa Mink, Nitisha Patel, Louise Pickford, Ben Reed, Annie Rigg, Shelagh Ryan, Thalassa Skinner, Milli Taylor, Leah Vanderveldt, Laura Washburn Hutton. All other text by Katherine Bebo copyright © Ryland Peters & Small 2020.

Design and commissioned photography copyright © Ryland Peters & Small 2020

(see page 176 for a full list of credits).

eISBN: 978-1-78879-268-4

ISBN: 978-1-78879-192-2

Printed in China

The authors’ moral rights have been asserted. All rights reserved. No part of this publication may be reproduced, stored in a retrieval system or transmitted in any form or by any means, electronic, mechanical, photocopying or otherwise, without the prior permission of the publisher.

A CIP record for this book is available from the British Library. US Library of Congress Cataloging-in-Publication Data has been applied for.

NOTES

• Both British (Metric) and American (Imperial plus US cups) measurements are included in these recipes for your convenience. However, it is important to work with one set of measurements only and not alternate between the two within a recipe.

• Ovens should be preheated to the specified temperatures. We recommend using an oven thermometer. If using a fan-assisted oven, adjust temperatures according to the manufacturer’s instructions.

• All eggs are medium (UK) or large (US), unless specified as large, in which case US extra-large should be used. Uncooked or partially cooked eggs should not be served to the elderly, young children, pregnant women or those with compromised immune systems.

• When a recipe calls for grated zest of citrus fruit, buy unwaxed fruit and wash well before using. If you can only find treated fruit, scrub to clean well in warm, soapy water before using.

CONTENTS

Introduction

Top Tips for a Big Night In

Mexican Fiesta

Curry & a Beer Night With Friends

Italian Spritz & Pizza Party

Chinese New Year Festivity

Spanish Tapas & Sangria Tasting

Moreish Mezze

Scandi Fish Affair

Meat Feast

Cheese & Chutney Night

Avocadelicious

Vegan Celebration

Family Cook-In

A Night In at the Movies

Bring-the-Party-Home Kebabs & Shots

Super Bowl Chicken Wings Festival

No Messing Board Games Night

Valentine’s Dinner Date

Cosy Comfort Food

Indoor Picnic

Index

Credits

INTRODUCTION

Shun the ‘out out’ crowd and embrace the fact that staying ‘in in’ is not only a lot cheaper, it’s also a lot more fun. Staying in doesn’t always have to involve Netflix and your cosiest onesie. It can often mean putting on your glad rags, cooking up a storm and having the time of your life with your nearest and dearest. Your heart will jump with excitement as you hear the doorbell ring with each new guest arriving with a smile, a hug and a bottle.

When you host a Big Night In, you’re in the driver’s seat; you’re not at the whim of arrogant wait staff, erratic bus schedules or Mother Nature, who saw that you’d blow-dried your hair and thought she’d have a giggle with some drizzle at your expense. No, you’re in charge! You get to choose the food, the drinks, the music, the decorations… the je ne sais quoi. Most importantly, you get to choose your guests – you can decide on a small, intimate affair (the Valentine’s Dinner Date chapter would be perfect here) or a larger, more raucous get-together with a gaggle of friends (a No Messing Board Games Night, perhaps?).

Each of the themed chapters in this book lends itself to a Big Night In of fun, laughter and fabulous food. You can transport your guests to Mexico with a spread of burritos, tacos and tequila cocktails to knock their sombreros off; Italy with pizzas, bruschetta and an array of aperitivos; Spain with tremendous tapas, chomp-a-licious churros and straight-up sangria; or China with dreamy dumplings, tempting tofu noodle salad and a year-round Chinese New Year vibe.

Or, if a ‘staycation’ is more your scene, why not host a Cheese & Chutney Night, A Night In at the Movies or a Family Cook-In? All tastes, flavour combos and oomph aspects have been considered on the following pages. Whether your dining companions are vegans looking for a va-va-voom meal, carnivores craving a meat fix or avocadarians addicted to the green superfood, they won’t be disappointed with the fare you serve and the drinks you pour.

You don’t have to host a full-on dinner party with place settings, napkin rings and an elaborate centrepiece (although, if the mood takes you, you can if you so desire). The focus here is fun. Fun with friends, fun with family, fun with housemates, fun with your sweetheart, fun with new acquaintances… On your Big Night In, Fun and Food will go hand in hand – and they’ll both have a capital F.

So, flick through this book to get your culinary creative juices flowing. Will you be drawn to the chickpea masala, the Greek rice-stuffed tomatoes, the fig and honey ricotta cheesecake or the avocado margarita? Whatever you choose, embrace your theme with aplomb (no, not a plum!) and you’ll soon be slicing, simmering, steaming and sautéing your way to earning the accolade of Hostess with the Mostest, or Host with the Most. Because staying in is the new going out.

Wait, is that the doorbell? Ding dong!

TOP TIPS FOR A BIG NIGHT IN

IT’S ALL IN THE PLANNING

When preparing for an evening of entertaining guests with food and drinks, it’s much easier for you, the host, to know you’ve done as much planning and preparation as possible before the ‘event’ – when your friends or family arrive, you then won’t have to spend all of your time in the kitchen, away from the action! Follow these very simple tips for getting ahead before the date.

Get the date in the diary. Everyone has such busy lives, so this can often be the hardest part of the planning!

Know your crowd. Who are you inviting and what style of food do they like? Are there any dietary requirements or vegetarians? Any menu should suit your guests and the night in you’re planning, to have all bases covered. Most recipes in this book have been written for four to six people, but can easily be upped for a larger crowd, or halved for an intimate dinner for two.

Plan the menu and what you will be drinking. This is the fun part. Either follow each themed menu fully, mix and match from each or add your own touch. All is perfectly acceptable. It is about sharing time and food with your loved ones and bringing people together.

Make a shopping list. As well as stocking your fridge with all the ingredients, this can also include simple decorations and/or flowers, platters and serving pieces – and this need not break the bank. Many superstores now stock beautiful collections of dinnerware that you’ll be proud to display all your tasty food on.

It is okay to cheat a little. In addition to the delicious dishes in each menu, there is no harm in buying other ready-made sides or nibbles to make it easier for you. A mix of homemade and bought offers a nice balance.

Feeding a large crowd. No need to get in a flap, as you have prepared for this. All the menus in this book have some dishes or elements of the recipes that can be prepared in advance. As the host, you want to be all about relaxed entertaining. Choose a selection of dishes that can be made in advance, with fresh or warm additions on the day. And, when a lot of hot dishes are being prepared, stagger their cooking times – where possible – and try not to overcrowd your oven, as this changes cooking temperature and times.

Plan a cooking schedule. Work out what can be made ahead and frozen, what can be cooked the day before or on the day, and what can be bought prepared and ready to serve.

Opt for a ‘buffet’. With this style of entertaining, some of the work is done in advance, which allows you to spend time with your guests. The benefit for guests is they can choose what they would like to eat and in what combination. There are some suggestions for drinks, but the choice is really up to you – why not serve some of your guests’ favourite drinks to keep them entertained while you’re finishing the food?

Make enough. When making some dishes, make extra so that you can serve second helpings. While there is sometimes a bit of extra work in doubling or tripling a recipe, it’s rarely double or triple the effort. Plus, you can always enjoy any leftovers!

Keep it separate. It’s best to store all components separately. Slow-cooked items can then be reheated gently, and if serving with vegetables, they stay fresh and crisp. Having stackable plastic or glass containers helps with storage, and when strapped for capacity, freezer bags save space.

Enliven with fresh ingredients on the day. Whether it is green herbs, a crisp salad, toasted nuts, shaved cheese or bright vegetables – a pre-made dish can be enlivened with a suitable garnish or fresh addition. Not only is it aesthetically appealing but it’s great for texture and nutritional value.

Consider any potential entertainment. That need not mean hiring a performer or purchasing unnecessary equipment, but pre-selecting music or games that all can share can be a fun addition to any gathering. Each menu in this book lends itself to a certain type of theme, so why not embrace it fully and pick your music or games to match?

Get help with cleaning and other small tasks before and after the party. Tidying up is the less fun part of the evening, and being responsible for every aspect of the party isn’t always practical as ‘host’, so don’t be afraid to delegate small jobs to loved ones. Why not ask one friend to offer round the canapés, another to make sure no-one’s glass is empty, enlist some help to collect up dirty dishes and, for someone who knows how to set the party mood, charge them with the task of party playlist organizer.

THE ELEMENTS OF A PERFECT PARTY

Setting the table and how to keep things fresh

• Just to make life easier for you, set the table before your guests arrive, whether it’s for a help-yourself buffet or a more formal setting. That includes glasses, napkins, salt and pepper and serving ware.

• For fresh ingredients such as salads, crudités and fruit, it is best to prep beforehand and store separately wrapped in clingfilm/plastic wrap or in airtight containers in the fridge. To maximize freshness, replenish in batches – there’s no need to bring all the food out at once.

• The same goes for breads and dips – put out half and then top up. Nothing is worse than dried-out bread or crusty dips. Also, it’s good to keep back some food just in case some of your guests are running late.

• When serving food at room temperature remember it should be kept like this for a maximum of 2 hours.

Creating a balance of different foods

• The key to all these menus is the balance between different types of foods such as raw/cooked, hot/cold. Even if a menu is based around one main ingredient or foodie theme, it is this balance that will create an interesting meal and keep you, the host, relaxed.

• Whether it’s a starter/appetizer, main or dessert, in most cases it is good to introduce different elements.

• If vegetables are served raw, keep crisp and fresh and, unless pre-washed, wash and thoroughly dry them.

• For anything cooked, again serve in batches – in fact, it’s more economical this way. If it’s not all eaten, then you can reserve the rest for supper or work lunches.

• For warmed food, some dishes are delicious warm but can also be eaten at room temperature. It is with these dishes that you can serve fresh, crisp raw sides.

Decorating and making your tables and platters fun

• Decorations need not be extravagant; a hint of glam and elegance is great, but not if it breaks the bank. Some carefully positioned candles, attractively folded napkins or handwritten namecards or menus will add just the oomph the table might need.

• The best decoration is the best-quality ingredients you can find. Use them in an eye-catching salad, serve them as crudités or have a bowl of gorgeous vegetables or fruit to nibble on – nothing is more beautiful.

• To keep the gathering and the table relaxed, don’t be tempted to overwhelm your guests with too much at the table. A pretty vase of flowers, a bowl of beautiful lemons, pots of fresh herbs or a few lovely succulents add an understated yet decorative touch.

• Let the food celebrate itself. A table that has mixed fruit with vegetables, jugs/pitchers of drinks, breads, nibbles, flowers, ambient food on platters and warmed food on boards, plus the company of your friends and family, will make a perfect gathering.

FREEZER AND STORE CUPBOARD/PANTRY ESSENTIALS

The items below form a great list of what you might want to keep in your freezer, fridge and cupboard/pantry. Many essentials are included in this book – from seasonings and garnishes, to party nibbles – and are handy ‘go-tos’ for livening up an everyday dish.

Freezer

• Soups

• Pre-made casseroles

• Pizza dough, after its first rise

• Ice – ALWAYS

• Frozen berries

• Smoothie mixes

• Frozen prawns/shrimp

• Good-quality stock

• Flavoured butters

• Broad/fava beans

• Peas

Store cupboard/Pantry

• Sea salt flakes

• Ground black pepper (or peppercorns in a grinder)

• Extra virgin olive oil

• Flavourless oils for baking and frying

• Flavoured oils for dressings, such as walnut, sesame or chilli/chili

• Vinegars: balsamic, red-wine, apple cider, sherry

• Spices and dried herbs

• Dried chilli/hot red pepper flakes

• Soy sauce

• Miso

• Dijon mustard

• Wholegrain mustard

• Capers

• Worcestershire sauce

• Sriracha or other hot sauce

• Honey

• Canned beans

• Grains

• Rice

• Tortilla chips and/or breadsticks

• Passata/tomato pureé and/or sun-dried tomato paste

• Kalamata olives, green olives

• Artichoke hearts

• All sorts of nuts

• All sorts of seeds

• Chocolate

• Green tea

• Wine, beer or spirits of choice (including any mixers)

Fridge and fresh

• Citrus: oranges, lemons, grapefruit, limes

• Onions, white and red

• Potatoes

• Leafy greens

• Garlic

• Spring onions/scallions

• Tomatoes

• Fresh herbs

• Parmesan cheese and/or vegetarian option

• Feta cheese

• Greek yogurt

• Hummus (or other popular dips)

• Eggs

MEXICAN FIESTA

Whether served at home or during one of the many famous festivals, food is a huge part of the Mexican culture, bringing families, friends and whole communities together. With this unapologetically peppy menu, there’s enough fire to keep you and your compadres zinging through the week. Why not roll Margarita Mondays, Taco Tuesdays, Tequila Thursdays and Salsa Saturdays into one night with this ’mazing Mexican meal? Your guests are in for some serious gauc ’n’ roll!

small plates & sides

Mexican-Style Beans

Guacamole

Roasted Tomato Salsa

Elotes (Grilled Corn)

Bigger Bites

Chicken Tinga Tacos

Orange-Braised Pork Burritos

Drinks

Classic Margarita

Tequila Beyond Sunrise

MEXICAN-STYLE BEANS

4 garlic cloves, unpeeled

4 plum tomatoes, chopped

1 chipotle chilli/chile in adobo sauce

½ teaspoon ground cumin

2 x 400-g/14-oz. cans black or pinto beans, drained

2 tablespoons vegetable oil

fine sea salt

Serves 6–8

Heat a ridged stove-top griddle/grill pan until hot. Cook the garlic and tomatoes over high heat for 3–5 minutes until charred, then let cool. When cool, slip the garlic cloves out of their skins. Put the garlic, tomatoes, chilli/chile, cumin and beans in a blender and work to a coarse purée.

Heat the oil in a saucepan over medium heat. Add the bean mixture and cook for 15–20 minutes, stirring often, until thick. Taste and adjust the seasoning with salt. Serve hot.

GUACAMOLE

2 ripe avocados, peeled, stoned/pitted and chopped

2–3 tablespoons sour/soured cream

juice of ½ lemon

1 small bunch of coriander/cilantro, finely chopped

a pinch of ground cumin

½ teaspoon fine sea salt

1 small chilli/chile, green or red (optional)

Serves 4–6

Put the avocados in a small bowl and mash to a coarse paste using a fork.

Stir in the sour/soured cream, lemon juice, coriander/cilantro, cumin, salt and chilli/chile, if using.

Mix well. Taste and adjust the seasoning, adding more salt or lemon juice, as desired.

ROASTED TOMATO SALSA

950 g/2 lbs. 2 oz. ripe tomatoes

1 large onion, thickly sliced

4 green chillies/chiles

1 small bunch of fresh coriander/cilantro

a pinch of sugar

2 tablespoons lime juice

fine sea salt, to season

Serves 4–6

Heat a ridged stove-top griddle/grill pan over a high heat. Add the tomatoes, onion and chillies/chiles and cook for 3–5 minutes on each side until charred all over.

Put the onion, tomatoes, chillies/chiles and coriander/cilantro in a blender and work to a coarse purée. Transfer to a bowl and stir in the sugar, lime juice and season with salt. Chill until needed, then serve this and the Guacamole at room temperature.

Note: These three dips make delicious nibbles when served with oven-warmed corn tortillas, or with the Baked Tortilla Chips (see page 100).

CHICKEN TINGA TACOS

500 g/1 lb. 2 oz skinless, boneless chicken breasts

1 large onion, chopped

3 tomatoes, cut into wedges

2 garlic cloves, peeled

2 tablespoons chipotle chilli/chili paste

¾ teaspoon freshly ground white pepper

1 tablespoon paprika

1½ teaspoons salt

2 tablespoons vegetable oil

TO SERVE

12 flour or corn tortillas, warmed

½ romaine lettuce, shredded

1 bunch of radishes, sliced

½ red onion, sliced

150 ml/⅔ cup sour/soured cream

200 g/7 oz. feta cheese, crumbled

Serves 3–4

Place the chicken in a small saucepan with 1 litre/quart water and bring to a boil, then simmer for 10 minutes. Skim the froth from the top if necessary. Remove the pan from the heat. Lift the chicken from the pan with a slotted spoon and set aside to cool. Pour the broth into a separate bowl and reserve for later. When the chicken is cool enough to handle, shred into small pieces.

In the now-empty saucepan, place 20 g/2 tablespoons of the onion, the tomatoes and garlic and 500 ml/2 cups water, bring to a boil, then simmer for 5 minutes. Drain, discard the water and let cool. Once cooled, place in a blender with the chipotle paste, white pepper, paprika and salt and blend until smooth.

Take the saucepan again and heat the oil, then add the remaining chopped onion. Sauté for 1 minute, then add the shredded chicken and the mixture from the blender and cook for another minute. Add 125 ml/½ cup of the reserved chicken broth and simmer over low heat for 15 minutes.

To serve, place a generous spoonful of chicken tinga on top of each warmed tortilla. Top up with the lettuce, radishes, red onion, sour/soured cream and finally the crumbled feta cheese.

ELOTES (GRILLED CORN)

vegetable oil, for brushing

1 teaspoon chilli/chili powder

½ teaspoon cayenne pepper

8 corn on the cob/ears of corn

60 g/¼ cup mayonnaise or unsalted butter

65 g/½ cup crumbled Cotija, Parmesan or ricotta salata cheese

1 lime, cut into 8 wedges

Serves 8

Preheat a grill/broiler to medium-high and brush the rack with oil. Combine the chilli/chili powder and cayenne in a small bowl.

Grill/broil the corn for about 10 minutes, turning occasionally with tongs, until cooked through and lightly charred. Remove from the grill/broiler and brush each cob/ear with 1½ teaspoons of mayonnaise or butter. Sprinkle each with a tablespoon of cheese and a pinch of the chilli/chili-cayenne mixture. Squeeze a lime wedge over each cob/ear and serve.

Alternatively, remove the corn kernels from the cobs/ears, after taking them off the grill/broiler, and combine the corn with the mayonnaise or butter and the cheese. Top with the chilli/chili-cayenne mixture and a squeeze of lime juice.

ORANGE-BRAISED PORK BURRITOS

1.2 kg/2 lbs. 10 oz. bonless pork, with fat, shoulder or leg, cut into chunks

juice of 3–4 oranges

2 garlic cloves, crushed

1 teaspoon fine sea salt

a pinch of ground allspice

1 teaspoon ground cumin

300 g/1½ cups cooked rice

4–6 large flour tortillas

180 g/1⅔ cups grated/shredded cheddar or Monterey Jack cheese

vegetable oil, for oiling

freshly ground black pepper, to season

CHILLI/CHILI PURÉE

3 dried ancho chillies/chiles, deseeded

1 onion, coarsely chopped

60 ml/¼ cup apple cider vinegar

½ teaspoon dried oregano

½ teaspoon ground cumin

1 teaspoon fine sea salt