Posted in Dinner Party, Recipes

Sea Bass Parcels – Recipe 8 of 12 from Enjoy!

Sea Bass Parcels
We’re getting there!  Week by week inching closer to the revelry and indeed you may be contemplating some in-house entertainment in advance of the festivities yourself.
In need of a no hassle but grown-up dinner party recipe?  This is it.  No-one wants to be entertained by a flappy flustered chef who is so bothered with timings and enslaved to stirring that they don’t get to sit down and enjoy the company.  Don’t be that chef.  Be prepared!  Make a couple of dips/hummus etc. the night before.  Get in a good selection of cheese and crackers for your cheese-board, a delicious box of good chocolates – no-one needs or wants a heavy dessert – and of course some amazing wine and you’re sorted apart from the mains which I guarantee you is easy.
Note:  Cooking everything as described below in a parcel is obviously the easiest but be warned the green beans will be super al-dente, so if you have an audience of veggie lovers this won’t be a problem if however they are heathens you may wish to cook them separately.

veg for seabass
A little bit of prep. Baby potatoes par-cooked in the microwave
seabass fillet
Fold in the edges of the baking paper to stiffen them up

seabass veg precook
seabass parcel
parcels precook
parcels post cook
parcels opened
seabass and wine
Sea Bass Parcels

Serves 4
You will need:
250g baby potatoes
4 sea bass fillets
100g slow-roasted cherry tomatoes (deli counter or just use sun-dried tomatoes if cherry not available), drained and chopped
100g fine green beans
4 spring onions
4 tbsp Sauvignon Blanc or any white wine that you like to drink
Method:
Preheat a fan oven to 200°C. Cut out four 30cm square sheets of baking paper.
Par-cook the baby potatoes, skin on, in the microwave for 4 minutes and set aside.
Place the four sheets of paper on the worktop and place a sea bass fillet in the centre of each one.
Slice the baby potatoes and place them close along one side of the sea bass.
Scatter the drained, chopped slow-roasted cherry tomatoes over the potatoes. Halve the fine green beans and finely chop the spring onions and scatter them on top of the sea bass fillets.
Pour 1 tablespoon of white wine over each fillet.
Fold the edges of the paper in by 1cm all round to stiffen the paper. It should still be a large square. Bring in the two opposite sides to meet and fold them together, then fold in the top and bottom ends. You want a little room in the package for steam to circulate but not escape. Place the parcels onto two baking trays, two parcels per tray.
Cook in the hot oven for 10 minutes, then swap the shelves and turn the trays around and cook for 5 minutes more.
Bring the parcels straight to the table for your guests to open themselves.
Enjoy!
‘Til next time, Sheila.

Posted in Dinner Party

Roast Aubergine Dip & Pita Chips

Roast Aubergine Dip with Paprika Pita Chips

Simple, simple, simple.   Plus healthy and tasty.  This dip is made with only two ingredients and great served with any dipping chips you can get your hands on or even some good crusty bread.

Aubergine Dip & Pita Chips

I often have left over pita breads that haven’t been used for school lunches and these home-made chips have a lovely crunch that make them a perfect accompaniment to the creamy dip.
Roast Aubergine Dip
You will need – for the Roast Aubergine Dip:
2 aubergines
1 tbsp tomato pesto
Method:
Pre-heat the oven to 200C  / Gas Mark 7.
Place two whole aubergines straight onto an oven rack.
Leave to roast until the aubergines are charring on the outside and tender when poked through with a knife – approx. 20 mins
Remove the skins from the aubergine – they peel off very easily and squeeze out any excess moisture from the pulp.
Blitz the aubergines in a food processor along with 1 tbsp tomato pesto until smooth.
Serve with dipping chips or pita chips

You will need – for the Paprika Pita Chips:
Pita breads
Rapeseed oil
Paprika
Method:
Pre-heat the oven to 200C/ Gas Mark 7.
Use a kitchen scissors to cut the pita breads into dip sized chips.
Scatter the chips on a baking tray, drizzle with rapeseed oil and sprinkle over with paprika.
Toast in the hot oven until nicely coloured and crispy – approx. 10 mins.
Chips best served hot and great with the aubergine dip.
Enjoy.
‘Til next time, Sheila.