Asian- inspired dinner party dishes NISHA PARMARsmall plates & asian tapas 47 small plates & asian tapas 46 aubergine tarte tatin I served this dish of marinated harissa aubergines in puff pastry in the magnifi cent St Paul’s Cathedral, London, as part of a Christmas charity gala. It looks so impressive, yet it’s a super-simple baked delight. Drizzle over the beautiful green tahini to bring the tart to life! Serve with roast potatoes and seasonal greens, or salad leaves in summer. Serves 4 1 large or 2 small aubergines (eggplants) 3 tbsp rose harissa 2 tbsp olive oil 1 sheet of ready-rolled puff pastry Sea salt 1 tbsp runny honey, to serve For the green tahini sauce 60g (2oz) runny tahini 1 garlic clove, crushed 30g (1oz) coriander (cilantro) or parsley leaves 2 tbsp lemon juice To garnish Mint leaves, fi nely chopped A few pomegranate seeds (optional) Cut the aubergines into 2cm (¾-inch) discs (you need about 8 discs in total), rub a little salt over each, then rub the harissa paste all over them, adding 1 tablespoon of the olive oil to help spread it. Add the remaining oil to a large ovenproof frying pan, about 26cm (10 inches) in diameter and place over a medium heat. Add the aubergine slices in a single layer and cook, turning for about 10 minutes, until slightly browned on both sides and softened slightly. Remove from the heat. Preheat the oven to 200°C/400°F/gas mark 6. Lay out the pastry on a fl at surface and cut a circle a little larger than the pan, allowing for shrinkage. Carefully drape the pastry over the aubergines, tucking in the edges around the edge. Prick a few holes using a sharp knife, to allow the steam out, and transfer to the oven. Bake for 25–30 minutes, until the pastry has risen and is golden. (You can prepare the tart up to the point it goes in the oven and refrigerate until ready to cook, increasing the baking time by 10 minutes.) Meanwhile, blitz the ingredients for the green tahini sauce together in a small food processor, adding a splash of water for pouring consistency. Remove the tart from the oven and leave to stand for 5 minutes. Grab a plate big enough to cover the pan and, taking care to protect your hands from the heat, fl ip the tart upside down onto the plate. Drizzle the tart with the honey and green tahini sauce and garnish with mint and pomegranate seeds, if desired. small plates & asian tapas 47 small plates & asian tapas 46 aubergine tarte tatin I served this dish of marinated harissa aubergines in puff pastry in the magnifi cent St Paul’s Cathedral, London, as part of a Christmas charity gala. It looks so impressive, yet it’s a super-simple baked delight. Drizzle over the beautiful green tahini to bring the tart to life! Serve with roast potatoes and seasonal greens, or salad leaves in summer. Serves 4 1 large or 2 small aubergines (eggplants) 3 tbsp rose harissa 2 tbsp olive oil 1 sheet of ready-rolled puff pastry Sea salt 1 tbsp runny honey, to serve For the green tahini sauce 60g (2oz) runny tahini 1 garlic clove, crushed 30g (1oz) coriander (cilantro) or parsley leaves 2 tbsp lemon juice To garnish Mint leaves, fi nely chopped A few pomegranate seeds (optional) Cut the aubergines into 2cm (¾-inch) discs (you need about 8 discs in total), rub a little salt over each, then rub the harissa paste all over them, adding 1 tablespoon of the olive oil to help spread it. Add the remaining oil to a large ovenproof frying pan, about 26cm (10 inches) in diameter and place over a medium heat. Add the aubergine slices in a single layer and cook, turning for about 10 minutes, until slightly browned on both sides and softened slightly. Remove from the heat. Preheat the oven to 200°C/400°F/gas mark 6. Lay out the pastry on a fl at surface and cut a circle a little larger than the pan, allowing for shrinkage. Carefully drape the pastry over the aubergines, tucking in the edges around the edge. Prick a few holes using a sharp knife, to allow the steam out, and transfer to the oven. Bake for 25–30 minutes, until the pastry has risen and is golden. (You can prepare the tart up to the point it goes in the oven and refrigerate until ready to cook, increasing the baking time by 10 minutes.) Meanwhile, blitz the ingredients for the green tahini sauce together in a small food processor, adding a splash of water for pouring consistency. Remove the tart from the oven and leave to stand for 5 minutes. Grab a plate big enough to cover the pan and, taking care to protect your hands from the heat, fl ip the tart upside down onto the plate. Drizzle the tart with the honey and green tahini sauce and garnish with mint and pomegranate seeds, if desired. small plates & asian tapas 59 small plates & asian tapas 58 Spatchcock your chicken by removing the backbone (I use kitchen scissors) and flattening the bird. There are YouTube videos if you are unsure how to do this, or ask your butcher. In a food processor, blitz all the marinade ingredients, except the onions, and with salt to taste, until smooth. In a baking tray that you will use for roasting, pour the marinade over the chicken and rub all over. Leave to marinate for at least 1 hour or overnight in the fridge, covered with foil. Bring your chicken to room temperature if refrigerated (it will take about an hour). Preheat the oven to 190°C/375°F/gas mark 5. Remove the foil, sprinkle over the sliced onions and cover in foil again. Roast in the oven for 45 minutes. Meanwhile, wash your rice twice until the water runs clear, and set aside. Remove the baking tray from the oven, lift out the chicken and add the rice, cardamom, cinnamon, saffron and turmeric to the baking tray. Give everything a stir to coat the rice, then add the water with salt to taste. Place the chicken on top, then roast, covered, for a further 30 minutes, removing the foil for the last 10 minutes to brown the skin. Once the rice has absorbed the liquid and the chicken is cooked and browned, garnish with coriander, and pomegranate seeds if you like. Serve with poppadoms and lime-pickle-swirled yogurt. Carve at the table and let everyone help themselves. Serves 4 1 large chicken (or 8 bone-in thighs) Sea salt, to taste For the marinade 50g (1¾oz) coriander (cilantro) leaves and stalks 50g (1¾oz) mint leaves 30g (1oz) tarragon leaves (optional) 30g (1oz) basil leaves 8 garlic cloves, peeled 1 thumb-sized piece of fresh ginger, peeled and roughly chopped 3 green finger chillies 75g (2½oz) Greek yogurt 1 tbsp ground cumin 1 tbsp ground coriander 1 tsp garam masala Juice of 1 lemon 2 medium onions, thinly sliced For the rice 300g (10½oz) basmati rice 7 green cardamom pods 1 cinnamon stick Few strands of saffron ¼ tsp ground turmeric 150ml (5fl oz) water To garnish Chopped coriander (cilantro Pomegranate seeds (optional) To serve Poppadoms Greek yogurt swirled with lime pickle hariyali chicken biriyani traybake A whole roast chicken always indicates celebration: it’s a bold statement and everyone thinks you’ve gone to so much effort! This is a brilliant prep-ahead dish, with luxurious flavours and minimal washing up. Most are familiar with the bright-red tandoori or orange-tinged tikka marinades. Here I give the fiery hues a tranquil green makeover. This has all the Indian flavours of your familiar favourite, with herby harmonies that are so delicious you might never go back to sunset tikka again! small plates & asian tapas 59 small plates & asian tapas 58 Spatchcock your chicken by removing the backbone (I use kitchen scissors) and flattening the bird. There are YouTube videos if you are unsure how to do this, or ask your butcher. In a food processor, blitz all the marinade ingredients, except the onions, and with salt to taste, until smooth. In a baking tray that you will use for roasting, pour the marinade over the chicken and rub all over. Leave to marinate for at least 1 hour or overnight in the fridge, covered with foil. Bring your chicken to room temperature if refrigerated (it will take about an hour). Preheat the oven to 190°C/375°F/gas mark 5. Remove the foil, sprinkle over the sliced onions and cover in foil again. Roast in the oven for 45 minutes. Meanwhile, wash your rice twice until the water runs clear, and set aside. Remove the baking tray from the oven, lift out the chicken and add the rice, cardamom, cinnamon, saffron and turmeric to the baking tray. Give everything a stir to coat the rice, then add the water with salt to taste. Place the chicken on top, then roast, covered, for a further 30 minutes, removing the foil for the last 10 minutes to brown the skin. Once the rice has absorbed the liquid and the chicken is cooked and browned, garnish with coriander, and pomegranate seeds if you like. Serve with poppadoms and lime-pickle-swirled yogurt. Carve at the table and let everyone help themselves. Serves 4 1 large chicken (or 8 bone-in thighs) Sea salt, to taste For the marinade 50g (1¾oz) coriander (cilantro) leaves and stalks 50g (1¾oz) mint leaves 30g (1oz) tarragon leaves (optional) 30g (1oz) basil leaves 8 garlic cloves, peeled 1 thumb-sized piece of fresh ginger, peeled and roughly chopped 3 green finger chillies 75g (2½oz) Greek yogurt 1 tbsp ground cumin 1 tbsp ground coriander 1 tsp garam masala Juice of 1 lemon 2 medium onions, thinly sliced For the rice 300g (10½oz) basmati rice 7 green cardamom pods 1 cinnamon stick Few strands of saffron ¼ tsp ground turmeric 150ml (5fl oz) water To garnish Chopped coriander (cilantro Pomegranate seeds (optional) To serve Poppadoms Greek yogurt swirled with lime pickle hariyali chicken biriyani traybake A whole roast chicken always indicates celebration: it’s a bold statement and everyone thinks you’ve gone to so much effort! This is a brilliant prep-ahead dish, with luxurious flavours and minimal washing up. Most are familiar with the bright-red tandoori or orange-tinged tikka marinades. Here I give the fiery hues a tranquil green makeover. This has all the Indian flavours of your familiar favourite, with herby harmonies that are so delicious you might never go back to sunset tikka again! last minute guests 143 last minute guests 142 banoffee pie dumplings A British dessert with an Asian makeover, this was born in the 2020 lockdown when I was bored of banana bread and had some leftover gyoza skins. A traditional banoff ee pie sits on a biscuit base, but these crispy dumplings replace that element. With a coconut caramel instead of toff ee sauce, this dessert can be totally plant-based by using vegan cream and vegan chocolate. It’s absolutely beautiful and a memorable way to fi nish your dinner party. All elements can be made ahead of time, with the dumplings fried to serve, as they are best warm. Serves 4 3 medium bananas, peeled and diced 1 tsp ground cinnamon 1 tsp vanilla bean paste 45g (1½oz) dark muscovado sugar 2 tbsp coconut rum (optional) 16 gyoza wrappers (see page 178 for homemade) 200ml (7fl oz) coconut oil (or rapeseed/canola oil) For the coconut caramel 1 x 400g (14oz) can of full-fat coconut milk (ideally at least 70% coconut extract) 3 tbsp dark muscovado sugar Pinch of fl aky sea salt For the vanilla chantilly 250ml (8fl oz) double (heavy) cream 1 tbsp caster (superfi ne) sugar ½ tsp vanilla bean paste To serve Dark chocolate shavings Chopped pecans (optional) In a pan, combine the bananas, cinnamon, vanilla, sugar and rum (if using). Place over a low heat and cook for 4–5 minutes until the sugar has melted and the mixture is glossy, then remove from the heat and set aside to cool. Meanwhile, make the coconut caramel by gently simmering the coconut milk, sugar and salt in a pan over a medium-high heat for about 12 minutes, until it turns into a dark brown, slightly thickened caramel. Remove and set aside. At this point you can start to assemble the dumplings. Place a tablespoon of the cooled banana mixture in the centre of a gyoza wrapper. Dip your fi nger in a small bowl of water and run it around the edge of the gyoza wrapper. Fold it over into a half-moon shape and seal, and repeat with the remaining banana mixture and wrappers. Th e dumplings can at this point be refrigerated for up to 5 hours. When ready to serve, whisk the ingredients for the vanilla chantilly together until thick, but don’t over-whisk or the cream will turn to butter! Heat the oil in a deep frying pan over a medium heat. When hot, add the dumplings in batches of 4, and fry for 1–2 minutes on each side, until golden. Remove and drain on kitchen paper. Meanwhile, warm the caramel through gently to reheat. Spoon some caramel into the base of shallow serving bowls, place 4 dumplings per person on top, then add some vanilla chantilly. Grate some chocolate over the top and sprinkle over chopped pecans (if using) to fi nish. last minute guests 143 last minute guests 142 banoffee pie dumplings A British dessert with an Asian makeover, this was born in the 2020 lockdown when I was bored of banana bread and had some leftover gyoza skins. A traditional banoff ee pie sits on a biscuit base, but these crispy dumplings replace that element. With a coconut caramel instead of toff ee sauce, this dessert can be totally plant-based by using vegan cream and vegan chocolate. It’s absolutely beautiful and a memorable way to fi nish your dinner party. All elements can be made ahead of time, with the dumplings fried to serve, as they are best warm. Serves 4 3 medium bananas, peeled and diced 1 tsp ground cinnamon 1 tsp vanilla bean paste 45g (1½oz) dark muscovado sugar 2 tbsp coconut rum (optional) 16 gyoza wrappers (see page 178 for homemade) 200ml (7fl oz) coconut oil (or rapeseed/canola oil) For the coconut caramel 1 x 400g (14oz) can of full-fat coconut milk (ideally at least 70% coconut extract) 3 tbsp dark muscovado sugar Pinch of fl aky sea salt For the vanilla chantilly 250ml (8fl oz) double (heavy) cream 1 tbsp caster (superfi ne) sugar ½ tsp vanilla bean paste To serve Dark chocolate shavings Chopped pecans (optional) In a pan, combine the bananas, cinnamon, vanilla, sugar and rum (if using). Place over a low heat and cook for 4–5 minutes until the sugar has melted and the mixture is glossy, then remove from the heat and set aside to cool. Meanwhile, make the coconut caramel by gently simmering the coconut milk, sugar and salt in a pan over a medium-high heat for about 12 minutes, until it turns into a dark brown, slightly thickened caramel. Remove and set aside. At this point you can start to assemble the dumplings. Place a tablespoon of the cooled banana mixture in the centre of a gyoza wrapper. Dip your fi nger in a small bowl of water and run it around the edge of the gyoza wrapper. Fold it over into a half-moon shape and seal, and repeat with the remaining banana mixture and wrappers. Th e dumplings can at this point be refrigerated for up to 5 hours. When ready to serve, whisk the ingredients for the vanilla chantilly together until thick, but don’t over-whisk or the cream will turn to butter! Heat the oil in a deep frying pan over a medium heat. When hot, add the dumplings in batches of 4, and fry for 1–2 minutes on each side, until golden. Remove and drain on kitchen paper. Meanwhile, warm the caramel through gently to reheat. Spoon some caramel into the base of shallow serving bowls, place 4 dumplings per person on top, then add some vanilla chantilly. Grate some chocolate over the top and sprinkle over chopped pecans (if using) to fi nish. Next >