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Anson and Curtis' Guilt-free Menu

Anson and Curtis' guilt-free dinner party menu recipes

A guilt-free dinner party menu with gourmet caterers Anson and Curtis.



Starter

Whipped Goats Cheese with Thyme, Sherry Marinated Beetroot

and Toasted Walnut 

Serves 4

Ingredients

  • 250g goats cheese, rindless
  • Splash of double cream
  • 3 raw beetroot
  • 40ml olive oil
  • 1 tbsp cider vinegar
  • 1 tbsp honey
  • 1 tbsp sugar
  • Thyme sprigs
  • ½ garlic clove
  • 1 tsp salt
  • Splash of sherry
  • 12 walnut halves
  • 1 bag of watercress as a salad garnish

Method

  • Pre-heat your oven to 180 degrees.

  • First you need to peel and cut two of the beetroots into at least 12 wedges (3 wedges per person), these need to be lightly coated in olive oil and sprinkled with salt and pepper and then roasted for roughly 30-40 minutes until cooked through.

  • With the left-over beetroot, you want to peel and mandoline it or finely slice it into rounds, then put this to one side.

  • Lightly toast the walnuts either on the hob or through the oven. We recommend you set a timer if they are in the oven!

  • Pop the goats cheese in the magi mix with the splash of cream and whiz until it is light and there are no lumps. If you have a piping bag, then pop it into a piping bag if not then you can just spoon it onto the plate later.

  • Now onto the marinate for the beetroot, combine all the remaining ingredients and sit your beetroot rounds in it, once the roasted beetroot is cooled, these can also be added.

  • Everything is now done until your guests arrive and you need to plate up. You can plate up however you like, we love to change it up each time – don’t forget to use the left-over marinade as a drizzle. It is to delicious to throw away.

Anson And Curtis Whipped Goats Cheese With Thyme And Sheery Marinated Beetroot

Main

Classic Tuna Niçoise Salad 

Serves 4

Ingredients

  • 500g tuna loin

  • 500g baby new potatoes

  • 200g green beans, top and tailed

  • 4 eggs at room temperature

  • Selection of leaves – little gem or lambs lettuce are nice

  • Handful of olives

  • Bunch of chives, chopped

  • 1 tsp mustard

  • 1 clove garlic, crushed

  • 60 ml olive oil

  • 1 lemon – zest and juice

  • 6 anchovies – ideally fresh or from a tin is fine

The Method

  • Pop the potatoes in a pan of salted water and bring to a simmer until cooked.

  • Meanwhile, make the dressing – either wiz in a blender, or make it in a bowl. Mix the –chopped chives, mustard, garlic, lemon zest and juice, oil and 2 anchovies.

  • Check for seasoning, but anchovies are fairly salty so shouldn’t be needed.

  • When the potatoes aren’t too far off, soft boil the eggs for 5 minutes into rolling boiling water.

  • Remove and run them under cold water so they are easier to handle and peel!  

  • Rub a little oil, salt and pepper into the tuna and sear in a hot pan – cooked to your liking. A minute or so on each side is enough if you like it pink.

  • Cook the beans in salted water until al dente and mix with the leaves, olives and the hot potatoes.

  • Top with the remaining anchovies and sliced tuna, with a final grind of black pepper!

Anson And Curtis Tuna Nicoise

Dessert

Red Wine Poached Pear with Vanilla Cream and a Caramel Shard 

Serves 4

Ingredients 

  • 4 ripe pears

  • ½ - 1 a bottle of red wine (it does not need to be expensive)

  • 1 vanilla pod

  • 200 ml cream

  • 200g sugar

Method

  • First you want to peel and core your pears, we core our pears by using a small melon baller. You want to keep the stalk on if possible as it adds a little something extra to the presentation of the dish.

  • Once peeled and cored they then need to go in a pan and covered with the red wine, pop this on a low heat until the pears becoming slightly softer (you should be able to pierce a really sharp knife in very easily) you do not want them over done though, but you don’t want them jumping off the plate when your guests try and eat them. Roughly 1 hour on a low heat. Leave the pears in the wine for as long as possible so they take on the deep red colour. You can always reduce the wine liquid down to create a little drizzle if you wish.

  • Next you want to open up your vanilla pod and scrape out the seeds, these want to be added to the cream. You then want to lightly whip the cream until it just holds a peak.

  • For the caramel chard, you want to prepare either a silicone mat or a piece of non-stick greaseproof paper for it to be spread on once made.

  • Put you sugar in a pan on its own and place on a low heat. Do not stir the sugar at any point as this will create sugar crystals. You can swirl the pan around to help encourage the sugar when it starts to turn to caramel, as soon as it has all melted and it a nice golden brown, pour it onto you prepared sheet and spread out with a palette knife.

  • If you have any edible dried petals or something similar lying around then we place these on the caramel also to make it look a little bit more exciting, but plain is also delicious.

  • Everything is now ready until plating up after main course has been cleared.

Anson And Curtis Red Wine Poached Pear With Vanilla Cream And Caramel Shard


For more ideas to style your 'Guilt-free Dinner Party' head over on TheEdit now. Or to know more about Anson and Curtis take a look at TOAST’s recent Spotlight interview with the talented duo, or you can visit their page in TOAST’s Little Black Book. 

 

Posted in Recipe

by Recipe
on on 20 January 2017

  detox menu, guilt free menu, healthy menu

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