When it comes to entertaining, nothing says sophistication like a perfectly crafted dish. Whether you’re hosting a dinner party or a casual gathering with friends, having a few elegant recipes up your sleeve can make all the difference. That’s why we’ve curated 18 stunning Waitrose recipes that are sure to impress even the most discerning palates.
From rich and creamy risottos to decadent desserts, these dishes showcase the best of British cuisine with international flair. With flavors ranging from earthy truffles to zesty lemons, there’s something for everyone in this collection of elegant recipes. So go ahead, get cooking, and make your next gathering one to remember.
Roasted Butternut Squash and Sage Risotto
Roasted Butternut Squash and Sage Risotto: A Fall Favorite
This creamy risotto combines the sweetness of roasted butternut squash with the earthy flavor of sage, perfect for a cozy fall evening.
Ingredients:
– 1 large butternut squash (about 2 lbs)
– 4 cups vegetable broth, warmed
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 cup Arborio rice
– 1/2 cup white wine (optional)
– 2 tablespoons unsalted butter
– 2 tablespoons chopped fresh sage
– Salt and pepper to taste
– Grated Parmesan cheese for serving (optional)
Instructions:
1. Preheat oven to 425°F (220°C). Cut the butternut squash in half lengthwise, scoop out seeds, and place on a baking sheet. Roast for 45-50 minutes or until tender.
2. In a large skillet, heat oil over medium-high. Add onion and cook until translucent, about 3-4 minutes. Add garlic and cook for an additional minute.
3. Add Arborio rice and cook for 1-2 minutes, stirring constantly. If using wine, add it and cook until absorbed.
4. Gradually add warmed broth, stirring continuously, until rice is cooked and creamy (about 20-25 minutes).
5. Stir in roasted squash, butter, and sage. Season with salt and pepper to taste. Serve with Parmesan cheese, if desired.
Cooking Time: Approximately 1 hour
Pan-Seared Salmon with Lemon Butter Sauce
This recipe showcases the rich flavors of pan-seared salmon paired with a tangy and creamy lemon butter sauce, perfect for a quick weeknight dinner or special occasion.
Ingredients:
– 4 salmon fillets (6 oz each)
– 2 lemons, juiced
– 1/2 cup unsalted butter, softened
– 2 cloves garlic, minced
– 2 tbsp freshly chopped parsley
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Season salmon fillets with salt and pepper.
3. Heat a skillet over medium-high heat. Add butter and swirl until melted.
4. Add garlic and sauté for 1 minute.
5. Add lemon juice and stir to combine.
6. Pan-sear salmon fillets for 3-4 minutes per side, or until cooked through.
7. Serve with lemon butter sauce spooned over the top.
Cooking Time: Approximately 12-15 minutes
Beef Wellington with Red Wine Reduction
Impress your guests with this show-stopping dish that combines tender beef fillet with a rich and flavorful red wine reduction, all wrapped up in flaky puff pastry.
Ingredients:
– 1 (1.5-2 pound) beef fillet, tied with kitchen twine
– 1/4 cup cognac or brandy (optional)
– 1 tablespoon olive oil
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 cup mushroom duxelles (see note)
– 1 sheet puff pastry, thawed
– Salt and pepper to taste
– Red wine reduction (recipe below)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Season the beef fillet with salt, pepper, and cognac (if using). Heat the olive oil in a skillet over medium-high heat; sear the beef for 1-2 minutes per side.
3. Transfer the beef to a plate; let cool slightly.
4. Spread the mushroom duxelles over the beef, leaving a 1-inch border around the edges.
5. Roll out puff pastry to a large rectangle; place the beef in the center of the pastry.
6. Brush the edges of the pastry with water; fold the pastry over the beef and press to seal.
Red Wine Reduction:
– 1 cup red wine (such as Cabernet Sauvignon or Merlot)
– 2 tablespoons butter
– 2 cloves garlic, minced
Simmer the red wine in a saucepan over medium heat until reduced by half; add butter and garlic. Serve alongside the Beef Wellington.
Cooking Time:
– Beef Wellington: 25-30 minutes
– Red Wine Reduction: 10-15 minutes
Wild Mushroom and Truffle Pasta
Elevate your pasta game with this rich and earthy recipe that combines the flavors of wild mushrooms and truffles. This dish is perfect for a special occasion or a cozy night in.
Ingredients:
– 12 oz (340g) pappardelle pasta
– 1 cup (115g) mixed wild mushrooms (such as chanterelle, cremini, and shiitake), sliced
– 2 tbsp (30ml) truffle oil
– 2 tbsp (30g) unsalted butter
– 2 cloves garlic, minced
– Salt and pepper to taste
– Fresh parsley leaves for garnish
Instructions:
1. Cook pappardelle pasta according to package instructions. Drain and set aside.
2. In a large skillet, melt butter over medium heat. Add garlic and cook for 1 minute.
3. Add sliced mushrooms and cook until tender, about 5 minutes.
4. Stir in truffle oil and season with salt and pepper to taste.
5. Combine cooked pasta and mushroom mixture. Toss to combine.
6. Serve immediately, garnished with fresh parsley leaves.
Cooking Time: 20-25 minutes
Grilled Asparagus with Hollandaise Sauce
Elevate your grilled asparagus with a rich and creamy Hollandaise sauce, perfect for a springtime dinner party or a special occasion.
Grilled Asparagus with Hollandaise Sauce Recipe
Ingredients:
– 1 pound fresh asparagus, trimmed
– 2 tablespoons olive oil
– Salt and pepper to taste
– 3 large egg yolks
– 1/2 cup (1 stick) unsalted butter, softened
– 1 tablespoon freshly squeezed lemon juice
– 1/4 teaspoon cayenne pepper
Instructions:
1. Preheat grill to medium-high heat.
2. Brush asparagus with olive oil and season with salt and pepper. Grill for 3-5 minutes per side, or until tender.
3. In a small saucepan, melt butter over low heat.
4. In a separate bowl, whisk together egg yolks and lemon juice.
5. Slowly pour the melted butter into the egg yolk mixture, whisking constantly.
6. Add cayenne pepper and season to taste.
7. Serve grilled asparagus with Hollandaise sauce spooned over the top.
Cooking Time: 10-12 minutes
Herb-Crusted Rack of Lamb
Elevate your dinner party with this impressive yet effortless dish. A flavorful herb crust adds a delightful aroma and taste to the tender lamb, sure to impress your guests.
Ingredients:
– 1 rack of lamb (6-8 bones), frenched
– 2 tablespoons olive oil
– 4 sprigs fresh rosemary, chopped
– 2 sprigs fresh thyme, chopped
– 1 clove garlic, minced
– 1 tablespoon lemon zest
– Salt and pepper, to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a small bowl, mix together olive oil, rosemary, thyme, garlic, and lemon zest.
3. Season the lamb rack with salt and pepper.
4. Spread the herb mixture evenly over the lamb, making sure to coat all surfaces.
5. Place the lamb on a baking sheet lined with parchment paper and roast for 25-30 minutes per pound, or until it reaches desired doneness.
Cooking Time: Approximately 45-50 minutes for a 1-pound rack of lamb.
Classic French Onion Soup
Savor the rich flavors of caramelized onions, beef broth, and melted cheese in this timeless French classic.
Ingredients:
• 3 large onions, thinly sliced
• 2 tablespoons butter
• 1 tablespoon sugar
• 8 cups beef broth
• 4 slices baguette, toasted
• 2 cups grated Gruyère cheese
• Salt and pepper to taste
Instructions:
1. In a large saucepan, melt butter over medium heat. Add sliced onions and cook, stirring occasionally, until caramelized (about 20 minutes).
2. Add sugar and cook for an additional 2 minutes.
3. Pour in beef broth, scraping up any browned bits from the bottom of the pan.
4. Bring soup to a simmer and cook for 15-20 minutes or until flavors have melded together.
5. Preheat broiler.
6. To assemble soup, place toasted baguette slices on top of soup, followed by grated Gruyère cheese.
7. Place under broiler until cheese is melted and bubbly.
8. Serve hot, garnished with fresh thyme if desired.
Cooking Time: 45-50 minutes
Chicken and Leek Pie with Puff Pastry
This comforting pie is a masterclass in simplicity, with tender chicken, sweet leeks, and buttery puff pastry. Perfect for a cozy dinner or a special occasion.
Ingredients:
– 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
– 2 medium leeks, thinly sliced
– 2 cloves garlic, minced
– 1/4 cup all-purpose flour
– 1/2 cup butter, melted
– 1 cup chicken broth
– 1/2 cup heavy cream
– 1 tsp dried thyme
– Salt and pepper to taste
– 1 package puff pastry, thawed
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, sauté chicken, leeks, garlic, flour, and butter until the chicken is cooked through.
3. Add broth, cream, and thyme; stir to combine.
4. Roll out puff pastry to fit a 9×13-inch baking dish.
5. Pour in the chicken mixture and top with remaining puff pastry.
6. Crimp edges to seal and cut a few slits for steam to escape.
7. Bake for 35-40 minutes, or until golden brown.
Cooking Time: 35-40 minutes
Seared Scallops with Cauliflower Puree
Experience the perfect balance of tender scallops and creamy cauliflower puree in this easy-to-make dish. This recipe is a great option for a quick weeknight dinner or special occasion.
Ingredients:
– 12 large scallops
– 1 head of cauliflower
– 2 tablespoons olive oil
– 1 clove garlic, minced
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat the oven to 425°F (220°C).
2. Rinse the scallops under cold water, pat dry with paper towels.
3. Heat olive oil in a large skillet over medium-high heat. Add garlic and sauté for 30 seconds.
4. Add the scallops and sear for 2-3 minutes per side, or until golden brown.
5. Meanwhile, roast the cauliflower in the oven for 20-25 minutes, or until tender.
6. Blend the roasted cauliflower with salt, pepper, and a squeeze of lemon juice to make the puree.
7. Serve the seared scallops on top of the cauliflower puree. Garnish with chopped parsley, if desired.
Cooking Time: 15-20 minutes
Lemon Drizzle Cake with Poppy Seeds
Moist and flavorful, this lemon drizzle cake is elevated by the added crunch of poppy seeds. Perfect for springtime gatherings or a sweet pick-me-up any time of the year.
Ingredients:
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 3 large eggs, at room temperature
– 2 teaspoons grated lemon zest
– 2 tablespoons freshly squeezed lemon juice
– 1/4 teaspoon salt
– 1/2 cup whole milk, at room temperature
– 1 tablespoon unsalted butter, melted
– 2 tablespoons poppy seeds
Instructions:
1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment paper.
2. Whisk together flour, sugar, eggs, lemon zest, and salt in a large bowl.
3. Add milk, melted butter, and lemon juice; whisk until smooth.
4. Fold in poppy seeds.
5. Pour batter into prepared loaf pan and smooth top.
6. Bake for 45-50 minutes or until a toothpick inserted comes out clean.
7. Let cool in pan for 10 minutes before transferring to a wire rack to cool completely.
Cooking Time: 45-50 minutes
Slow-Cooked Beef Bourguignon
A classic French dish that simmers a rich mixture of beef, vegetables, and aromatics in red wine, resulting in tender meat and a flavorful broth. This slow-cooked version is perfect for a chilly evening.
Ingredients:
– 2 lbs beef chuck or short ribs, cut into 2-inch pieces
– 1 large onion, thinly sliced
– 3 cloves garlic, minced
– 2 carrots, peeled and sliced
– 2 celery stalks, sliced
– 1 cup red wine (Burgundy or Cabernet Sauvignon)
– 2 cups beef broth
– 1 tsp tomato paste
– 1 bay leaf
– 1 thyme sprig
– Salt and pepper, to taste
Instructions:
1. Heat oil in a large Dutch oven over medium-high heat. Brown the beef in batches, then set aside.
2. Add onion, garlic, carrots, and celery to the pot; cook until vegetables are softened.
3. Add wine, broth, tomato paste, bay leaf, and thyme to the pot. Stir to combine.
4. Return beef to the pot; cover and transfer to a slow cooker.
5. Cook on Low for 8-10 hours or High for 4-6 hours.
6. Season with salt and pepper to taste. Serve hot, garnished with fresh parsley if desired.
Cooking Time: 8-10 hours (Low) or 4-6 hours (High)
Prawn and Avocado Cocktail
Prawn and Avocado Cocktail Recipe
This refreshing cocktail combines succulent prawns with creamy avocado, perfect for a light and flavorful appetizer or snack.
Ingredients:
– 12 large prawns, peeled and deveined
– 2 ripe avocados, diced
– 1/4 cup freshly squeezed lime juice
– 1/4 cup chopped fresh cilantro
– Salt and pepper to taste
– 1 tablespoon olive oil
Instructions:
1. In a large bowl, combine the prawns, avocado, lime juice, and cilantro.
2. Season with salt and pepper to taste.
3. Drizzle the olive oil over the mixture and toss gently to combine.
4. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
5. Serve chilled, garnished with additional cilantro if desired.
Cooking Time: 10-15 minutes (prep time) + chilling time
Spiced Pumpkin Soup with Crème Fraîche
Warm up with this comforting and flavorful soup, perfect for the fall season. The combination of roasted pumpkin, aromatic spices, and tangy crème fraîche creates a deliciously balanced taste experience.
Ingredients:
– 1 small sugar pumpkin (about 2 lbs), peeled, seeded, and cubed
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon salt
– 4 cups chicken broth
– 1 cup heavy cream or half-and-half
– 2 tablespoons crème fraîche
– Fresh cilantro, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C). Toss pumpkin cubes with olive oil, cumin, cinnamon, nutmeg, and salt on a baking sheet. Roast for 30-40 minutes or until tender.
2. In a large pot, sauté chopped onion and minced garlic in olive oil until softened.
3. Add roasted pumpkin, chicken broth, and heavy cream or half-and-half to the pot. Bring to a simmer.
4. Stir in crème fraîche and cook for an additional 5-7 minutes or until heated through.
5. Taste and adjust seasoning as needed. Serve warm, garnished with chopped cilantro if desired.
Cooking Time: Approximately 45-50 minutes
Pan-Fried Duck Breast with Cherry Sauce
Experience the rich flavors of duck breast paired with a sweet and tangy cherry sauce. This recipe is perfect for a special occasion or a romantic dinner.
Ingredients:
– 4 duck breasts, skin removed
– 1 cup cherries, pitted
– 1/2 cup port wine
– 1 tablespoon honey
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat the pan over medium-high heat. Season the duck breasts with salt and pepper.
2. Add the olive oil to the pan and sear the duck breasts for 3-4 minutes on each side, or until cooked through. Remove from heat and let rest.
3. In a saucepan, combine cherries, port wine, and honey. Bring to a simmer over medium heat and cook for 5-7 minutes, or until the sauce has thickened slightly.
4. Serve the pan-fried duck breasts with the cherry sauce spooned over the top.
Cooking Time: 15-20 minutes
Vegetable Wellington with Spinach and Feta
Elevate your dinner game with this flavorful and impressive Vegetable Wellington, featuring spinach and feta cheese. This recipe is perfect for special occasions or a cozy night in.
Ingredients:
– 1 package puff pastry, thawed
– 2 cups mixed vegetables (such as zucchini, bell peppers, carrots, and mushrooms)
– 1 bunch fresh spinach, chopped
– 1/2 cup crumbled feta cheese
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Roll out puff pastry on a lightly floured surface to a thickness of about 1/8 inch.
3. In a bowl, toss together vegetables, spinach, and feta cheese. Season with salt and pepper.
4. Place the vegetable mixture onto one half of the pastry, leaving a 1-inch border around edges.
5. Fold the other half of the pastry over the filling, pressing edges to seal. Brush with olive oil.
6. Bake for 25-30 minutes or until golden brown.
Cooking Time: 25-30 minutes
Chocolate Fondant with Raspberry Coulis
Elevate your dessert game with this show-stopping combination of gooey chocolate fondant and tangy raspberry coulis. This recipe is sure to impress at any dinner party or special occasion.
Ingredients:
For the fondant:
– 3 large eggs
– 1 cup (200g) granulated sugar
– 1/2 cup (120g) unsalted butter, softened
– 2 ounces high-quality dark chocolate, melted
– 1 teaspoon vanilla extract
For the coulis:
– 1 cup (120g) fresh raspberries
– 1 tablespoon granulated sugar
– 1 tablespoon water
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a medium bowl, whisk together eggs and sugar until light and fluffy.
3. Add softened butter and melted chocolate; mix until smooth.
4. Pour mixture into 4-6 ramekins or small cups.
5. Bake for 12-15 minutes or until edges are set but centers still jiggle.
6. For the coulis, combine raspberries, sugar, and water in a saucepan.
7. Bring to a boil, then reduce heat and simmer for 10-15 minutes or until thickened.
8. Serve warm fondant with chilled coulis spooned over the top.
Cooking Time: 12-15 minutes for fondant, 10-15 minutes for coulis
Sticky Toffee Pudding with Vanilla Ice Cream
This rich and indulgent dessert combines the warmth of sticky toffee pudding with the creaminess of vanilla ice cream. The perfect treat for any occasion, this classic combination is sure to satisfy your sweet tooth.
Ingredients:
– 1 cup dates, pitted
– 1/2 cup light brown sugar
– 1/4 cup granulated sugar
– 1/2 cup all-purpose flour
– 1/2 teaspoon baking powder
– 1/2 teaspoon salt
– 1/2 cup unsalted butter, melted
– 2 large eggs
– 1 teaspoon vanilla extract
– 1 pint vanilla ice cream
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a medium saucepan, combine dates, brown sugar, granulated sugar, and 1 cup water. Bring to a boil, then reduce heat and simmer for 10 minutes.
3. In a large bowl, whisk together flour, baking powder, and salt. Add melted butter, eggs, and vanilla extract; whisk until smooth.
4. Pour in date mixture and whisk until combined.
5. Grease an 8-inch square baking dish and pour in pudding mixture. Bake for 35-40 minutes or until a toothpick comes out clean.
6. Serve warm with scoops of vanilla ice cream.
Cooking Time: 35-40 minutes
Roasted Beetroot and Goat Cheese Salad
Roasted Beetroot and Goat Cheese Salad: A vibrant and flavorful salad that combines the natural sweetness of roasted beetroot with the tanginess of goat cheese, perfect for a quick and easy lunch or dinner.
Ingredients:
– 2 large beetroot, peeled and chopped into 1-inch cubes
– 2 tbsp olive oil
– Salt and pepper to taste
– 1/4 cup crumbled goat cheese (chèvre)
– 4 cups mixed greens
– 1/4 cup chopped walnuts or almonds
– 2 tbsp balsamic vinegar
– 1 tsp honey
Instructions:
1. Preheat oven to 425°F (220°C).
2. Toss beetroot with olive oil, salt, and pepper on a baking sheet.
3. Roast for 45-50 minutes, or until tender when pierced.
4. In a large bowl, combine mixed greens, crumbled goat cheese, and chopped nuts.
5. Slice roasted beetroot into wedges and add to the salad bowl.
6. Drizzle with balsamic vinegar and honey, then serve immediately.
Cooking time: 45-50 minutes
Summary
Entertain your guests with these elegant Waitrose recipes, perfect for special occasions. The collection includes classics like Beef Wellington with Red Wine Reduction and Chicken and Leek Pie with Puff Pastry, as well as more modern twists such as Wild Mushroom and Truffle Pasta and Pan-Seared Salmon with Lemon Butter Sauce. Sweet treats like Sticky Toffee Pudding with Vanilla Ice Cream and Chocolate Fondant with Raspberry Coulis are also included. From appetizers to desserts, these recipes offer something for everyone and are sure to impress your guests.
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