Cooking for Friends

    Quails eggs with Dukkah
     
    An unusual nibble to serve your guests with a drink... Let them peel their own tiny eggs then dip them into this Egyptian mixture of fragrant spices and seeds... You'll need:
     
    • 36 quails' eggs
    • 2 tbsp white sesame seeds
    • 1 tbsp cumin seed
    • 1 tbsp maldon sea salt crystals
    • pinch of chilli flakes
    • freshly cracked black pepper
    • freshly chopped parsley.

    Method: Boil the quails' eggs in salted water (it helps the peeling afterwards) for 6-8 minutes. Drain and allow to cool. In a dry fryingpan, toast the sesame and cumin seeds for a minute or so, then mix with the salt crystals, chilli flakes, pepper and finely chopped parsley. Serve together in separate bowls...


    Smoked Fish on Toasted Bread
     
    A delicious starter that can be prepared beforehand. Simple and very quick. To serve 4 you need:

    • 350g piece of smoked trout, salmon or mackerel
    • 200g creme fraiche (or a mixture of thick cream and yoghurt)
    • 2 tbsp creamed horseradish
    • freshly milled peppe
    • chopped dill
    • 8 thick slices of toasted country or rye bread.
    • few sprigs of dill for garnish

    Method: Flake the fish into smallish pieces into a bowl. Mix together the cream, horseradish and herbs and gently fold into the flaked fish. Season with pepper. To serve, toast the bread, pile on the mixture and garnish with a sprig of dill.
     

    Twice-baked Cheese Souffle
     
    Great for a dinner party as they can be made ahead of time and warmed through 5-10 minutes before serving. They can even be frozen! For 8 you need 8 ramekins and the following:

    • butter for greasing the ramekins
    • 50g butter
    • 50g plain flour
    • 425ml milk
    • 100g grated Gruyere cheese
    • 5 large eggs (separated)
    • 1 tbsp strong English mustard
    • salt and freshly milled pepper
    • to finish: 300ml cream
    • 1 tbsp creamed horseradish
    • 80g grated Gruyere cheese
    • chives

    Method: Preheat the oven to 190'C and butter 8 ramekins. In a saucepan, melt the butter. Take off the heat and stir in the flour and milk. Return to the heat and bring to the boil while whisking. Cook for 1-2 minutes, remove from the heat and add the cheese. Stir well and add the egg yolks and mustard. Season with salt and pepper. Whisk the egg whites until stiff and fold in gently. Spoon the mixture into the buttered ramekins and place them on a baking tray. Bake for 15 minutes or until risen and golden on top. Remove from the oven and allow to cool and collapse. Loosen the edges and turn the souffles out onto a clean, non-stick baking tray. (They may be frozen at this stage). Just before serving, scatter with the remaining grated cheese and reheat at 220'C for 5-7 minutes (10 minutes if frozen). Meanwhile, heat the cream with the horseradish and pour around the soufflés. Scatter with chives before serving