Hosting a dinner party? In-laws arriving soon? Lost your cooking mojo? We asked our incredible global team members at Amazing Co, to reveal their favourite fail-safe dinner party recipes.
Finnish Spinach Pancakes
“Spinach pancakes or Pinattiletut are a Finnish family staple. A favourite of every child and used to be an easy ready meal in most households. I love this recipe because it’s not only super easy but also jam-packed with fresh spinach and the vibrant colour is simply amazing! It’s a go-to reliable recipe that I love to make if I’ve got some leftover milk. Traditionally it’s served with lingonberry jam, but now as an adult (thanks to my partner) I’ve learned it’s also delicious with ham and cheese. You can get creative and pair it with whatever you want - sweet or savoury. It’s flexible and I love how although it’s only made of a few base ingredients, it always feels like a treat.”
Follow this link for the full recipe for Spinach Pancakes.
Slow-Cooker Pulled Pork
“Slow cooker pulled pork is my go-to staple for hosting. It's dead easy and can be used on any number of things! I usually host it for tacos because it's an easy way to create a range of fillings that suit most dietaries. The leftovers freeze really well and can be used as pie filling, quesadillas or nachos, pasta sauce... the world is your oyster!”
Method:
The recipe is simply a pork shoulder (you can also use lamb and it works just as well) covered in a sachet of chilli con carne mix, and put in a slow cooker all day to melt. When you're ready to serve just grab a couple of forks and pull the meat into delicious stringy pieces - it's that simple! You can add additional things to the slow cooker if you want (sliced onion, chilli, tinned tomatoes...) but you don't need to - it's a crowd pleaser either way!
Wrapped Bacon Dates
“My go to dinner party appetizer are bacon wrapped dates. I originally started making them to get out of the rut of the original recipes that I used to cycle through. Since I started making these, they’ve become a hit! They have taken over the default recipes and I’m now in a new rut! But a very delicious one!!”
Ingredients:
Bacon
Pitted dates
6oz/170g cream cheese
4oz/115g goat cheese
Toothpicks
Method:
To prep, preheat your oven to 400F/205C. Next, cut a slit into each of your dates, longways, making sure not to cut all the way through. Then, cut each slice of bacon in half.
Mix the cream cheese and goat cheese together until combined.
Using a spoon (or your hands) fill the inside of a date with your filling.
Wrap a bacon piece around the filled date, width wise, and secure with a toothpick. Repeat until you’ve filled each date.
Place all dates on a baking sheet lined with parchment paper or silpat sheet.
Bake in 10 minute increments, flipping the dates each time, until bacon is crispy, about 30 minutes.
Paella a La Pipo (original Spanish recipe from Pipo’s mum)
“This is an epic recipe and perfect for mid-sized gatherings that you can prepare before people arrive and has some wow factor. We've had many extended family events where this dish has been a real winner.”
Ingredients (for 45cm/18” Paella pan – serves 6 people):
Ideally you need a paella pan with an equivalent size gas ring burner that distributes heat evenly.
Lots of olive oil
One bunch of garlic (8 cloves) peeled but whole
One large red chilli chopped (depending on hotness - discard seeds)
One small chicken chopped (you can use chicken thighs cut-up here if you prefer)
3.5oz/100g pork in small pieces (optional)
1tsp salt and pepper
1/2 lb/225g calamari rings
2 large chopped red (and green) peppers
1 kg skinned and blended tomatoes (Canned crushed tomatoes work just as well - you can use 3 x 400g tins of canned chopped tomatoes)
9oz/250g/1.5 cups risotto rice
1 tsp food colour (or saffron)
3 teaspoons of chicken stock powder
Lots of fresh lemons
1/2 lb/225g fresh prawns with or without shell (optional)
1 lb/450g mussels or clams (optional)
1 cup peas (fresh or frozen)
Pre-cooking:
Peel garlic and chop chilli
Chop all meet in cubes, make calamari rings and chop red pepper ready to go
Scrub mussels, clean prawns
Cooking:
(You could do it in any flat pan or a proper paella pan.)
Heat olive oil in paella pan and add garlic and chilli for less than a minute.
Add chicken and pork to brown for a few minutes (does not need to cook through). Add salt and pepper.
Add Calamari rings, then shortly after, add red peppers – fry briefly … end of frying phase.
Add blended tomatoes and move gently till bubbling everywhere.
Now reduce heat and add the rice across whole pan – immediately add the juice of a whole lemon over the rice.
Sprinkle with food colouring and chicken stock (no stirring – only poking to move liquid to dry areas).
Add the prawns and clams. Cover pan with foil (or large lid) – until rice is cooked (prawns and muscles can go in later).
Ten mins before ready, add peas (they don’t really need to cook).
When rice is cooked push lemon slices around the edges of the pan for decoration and use when serving.
Notes:
Don’t stir once rice has been added; only poking! That means you stick the spoon in various places and shift a tiny bit
back and forth to avoid dry spots and keep everything evenly moist. You might need a bit of extra hot
water so there is enough moisture for the rice.
If all moisture is absorbed too early or depending on moisture you might have to add a bit of boiling water.
Balsamic Parmesan Asparagus
“I was rushing to put together a dinner party and had the main meal sorted but forgot about a starter. I wanted something simple that didn't take too much effort and a (much more organised) friend told me about this. I pre-baked the asparagus/balsamic part ahead of time and then just added salt and parmesan at the end when the guest were there and it worked perfectly. Very tasty and really minimal effort!”
Ingredients:
Fresh asparagus (about 32)
200g/16oz/1.5 cups Parmesan
2 shallots
4 tbsp of balsamic vinegar
150ml/ ⅔ cup of virgin olive oil
Salt
Pepper
Method:
First make the dressing. Finely chop the shallots and place in a bowl, add the vinegar, olive oil and salt and pepper. Set aside.
Next trim the asparagus and boil for 2 - 3 minutes, then remove from the pan and arrange them on a plate in a line.
Place the asparagus on serving plates and drizzle the dressing over the top of them. Use a potato peeler to cut thin strips of Parmesan. Sprinkle over the top of your asparagus and serve immediately.
Italian Stuffed Peppers
“I found an Italian Stuffed Peppers recipe that I do sometimes for guests since it makes a big batch!”
Ingredients:
4 large red bell peppers
2 teaspoons extra virgin olive oil
1 pound/3 cups of ground chicken (or turkey)
2 teaspoons Italian seasoning
1 teaspoon garlic powder
½ teaspoon kosher salt
¼ teaspoon red pepper flakes
1 ½ cups/9oz cooked brown rice
1 cup/4.5oz shredded Mozzarella
½ cup/45g Parmesan
2 tablespoons chopped fresh basil
1 can of chopped tomatoes
Method:
Preheat the oven to 375 degrees F/190C. Lightly coat a baking dish with nonstick spray. Next slice each bell pepper in half and scoop out the seeds and membranes. Arrange the peppers cut side up in the baking dish.
Next, heat the olive oil in a large, nonstick skillet over a medium heat. Add the chicken, garlic powder, Italian seasoning, salt and red pepper flakes. Cook the chicken until it is browned and cooked through, breaking it apart as you cook it. Pour in a can of chopped tomatoes and simmer for one minute.
Next, remove from the heat and stir in the rice and ½ cup of Mozzarella and ¼ cup of Parmesan. Place the filling in each bell pepper filling it up to the top. Top each pepper with the remaining cheeses.
Pour a small amount of water into the baking dish - just enough to cover the bottom of the dish. Bake uncovered for 30 - 35 minutes. Top with fresh basil - and enjoy!
⭐️ Leftovers can be refrigerated for 4 days or you can freeze them for four months.
Menudo
“Here is a Filipino dish I would like to share with you. One of the most popular dishes from the Philippines, I’m proud of aside from our famous Pinoy Adobo, is our Menudo. A pork stew that is usually served at special occasions or during family gatherings. It is a hearty stew made with a tomato-based sauce, seasoned with aromatic spices, and filled with vegetables, garbanzos and raisins for an added flavour. The combination of flavours and textures make this stew a truly unique and delicious dish. For our family, we also like to add some pineapple chunks and pickles for extra special flavour. Menudo is often served at fiestas in different towns where people celebrate with their friends and family, and even strangers – it symbolises the country's shared joy and blessings. If you're looking for something new and exciting to try, I highly recommend giving menudo a try. I'm sure you won't be disappointed with the unique flavours and textures it offers.”
Ingredients:
2 lbs/4 cups pork
1/4 lb/1¼ cups pig liver
1 cup/5 oz potatoes diced
1 carrot cubed
1/2 cup/132g/4 fl oz soy sauce
1/2 lemon
1 onion chopped
3 cloves garlic minced
1 teaspoon sugar
3/4/cup/ 28oz tomato sauce
1 cup/236ml water
4 hotdogs sliced diagonally
2 tablespoons cooking oil
2 to 3 pieces dried bay leaves
Salt and pepper to taste
Method:
Put the pork, soy sauce and lemon in a bowl and marinate for at least an hour.
heat a small amount of oil in a pan and add the garlic, onion and marinated pork and cooks for about 7 minutes. Add the tomato sauce and bay leaves and simmer for half an hour.Next add the liver and hotdogs and cook for a further five minutes. Finally add the potatoes, carrots, sugar, salt and pepper and cook for a further 15 minutes. Now it’s ready to serve!
Garlic Sauce (great with fondue)
“My fail-safe recipe is a fondue - I like to make a broth with beef AND chicken broth, some herbs, such as parsley and minced garlic, salt and pepper. I then buy steak, chicken or pork to dip into the broth and make a garlic sauce. I also make a salad, baby potatoes and baguette on the side to dip. You can also use the fondue pot for cheese fondue and of course chocolate fondue for dessert.”
My fail-safe garlic sauce:
Ingredients:
2 raw eggs
3 tablespoons olive oil
1 teaspoon mustard
1 tablespoon tomato paste
Salt
Pepper
Fresh minced garlic - 6 cloves
Method:
It’s best to make this a day in advance to give the flavours a chance to marry. Beat the eggs with the olive oil until you get a thick substance. Add the tomato paste, salt, pepper and the minced garlic. Give it a good mix with a spoon and it’s ready to serve!
