Easy Entertaining: One-Dish Recipe Ideas

Planning your next dinner party? Cooking for a crowd doesn’t have to be hard with the help of simple one-dish meals. To help you enjoy the hosting process, we’re suggesting these convenient, low mess-recipes so you can serve up a feast with a little more ease.  

One-pan vegetarian paella

This crowd-pleaser could very well be the perfect addition to your next celebration menu. It’s packed full of flavour and healthy ingredients.

Ingredients:

·       1 tbsp of extra virgin olive oil

·       1 brown onion, finely chopped

·       1 cup of mushrooms, sliced

·       2 garlic cloves, finely chopped

·       2 tsp of smoked paprika

·       2 tbsp roughly chopped fresh parsley, plus extra to serve

·       1 ½ cups of arborio rice

·       ¼ cup tomato paste

·       3 cups of vegetable stock

·       2 cups of assorted bite-sized vegetables and legumes. Examples include edamame, corn and cherry tomatoes.

·       1 lemon, cut into wedges  

·       Salt and pepper to taste

For the sauce:

·       2 tbsp of lemon juice

·       2 tbsp of Greek yoghurt

·       1 tsp of Dijon mustard

·       1 tsp of garlic oil

·       Lemon wedges, to serve

Method:

1.     Heat the oil in a large frying pan over medium-high heat.

2.     Add the mushrooms and onion, stirring for five minutes or until softened and starting to brown.

3.     Add the garlic, paprika and parsley and cook for one minute or until fragrant.

4.     Stir in the rice, tomato paste and assorted vegetables until combined.

5.     Add in the stock and season with salt and pepper.

6.     Bring to a simmer and then reduce heat to low and cook, covered for 10-15 minutes until rice is tender.

7.     In a separate bowl, mix together the sauce by combining the lemon juice, yoghurt, mustard and garlic oil. Season with salt and pepper.

8.     Drizzle the sauce over the top of the paella, top with parsley and serve with extra lemon wedges.

Honey-maple roast chicken

Set and forget this sweet and savoury chicken thigh dish. It’s super tender and you don’t need to worry about carving up a whole chicken during your event.

Ingredients:

·       3 tbsp of honey

·       3 tbsp of maple syrup

·       2 tbsp of extra virgin olive oil

·       6 large chicken thigh cutlets, skin on, trimmed

·       1 brown onion, finely chopped

·       2 small carrots, finely chopped

·       2 celery stalks, finely chopped

·       1 red capsicum, finely chopped

·       1 large garlic clove, finely chopped

·       2 dried bay leaves

·       360g of cous cous

·       360ml of vegetable stock liquid

·       ¾ cup of white wine vinegar

·       5 sprigs of fresh thyme

·       Lemon wedges, to serve

·       Fresh coriander, to serve

Method:

1.     Combine two tablespoons of honey and of two tablespoons of maple syrup in a large bowl. Add the chicken and marinate for 15 minutes.

2.     Heat half of the oil in a large, flameproof casserole pot over medium-high heat.

3.     Cook each marinated chicken thigh cutlet for five minutes on each side or until browned. Then transfer to a plate.

4.     Heat the remaining oil in the pot over medium-high heat. Cook the onion, carrot, celery and capsicum, stirring occasionally for 8–10 minutes or until the vegetables are just tender.

5.     Add the garlic and bay leaves, stirring for one minute or until fragrant.

6.     Add the rinsed cous cous and liquid stock to the dish with the vinegar, bringing it to a simmer.

7.     Return the chicken to the pot and add the thyme. Cover and bake for 25 minutes.

8.     In a separate bowl, combine the remaining honey and maple syrup. Drizzle the mixture over the chicken. Bake for a further 20 minutes or until chicken is browned and cooked through.

9.     Serve with lemon wedges and coriander sprigs.

Rosemary-crumbed lamb rack

Crispy on the outside and juicy on the inside, this rack of lamb pairs well with a side of roasted vegetables and creamy purée if you want to something a little bit extra.

Ingredients:

·       1 rack of lamb (6 to 9 bones), trimmed of fat

·       1 ¼ tsp of salt

·       ¾ tsp of black pepper

·       2 tbsp of olive oil

·       ½ cup breadcrumbs

·       1 clove garlic, crushed

·       2 tbsp chopped rosemary leaves

·       30g butter, melted

·       3 tbsp of Dijon mustard

Method:

1.     Preheat oven to 200°C and season the lamb rack with salt and pepper.

2.     Heat olive oil in a hot pan over high heat and sear all sides of the lamb for approximately one minute until slightly brown, including the short ends. Transfer to a plate and leave to cool for five minutes.

3.     Mix breadcrumbs, garlic, rosemary, garlic and butter in a small bowl until combined. Spread this onto a plate.

4.     Lather Dijon mustard over all sides of the lamb rack, then press the lamb into your breadcrumb mixture until all sides with meat are covered.

5.     Set the lamb rack on a tray and place it in the oven. Cook for 20 minutes before taking it out to rest for five minutes.

6.     Gently hold the crumbs in place whilst carefully slicing the rack between the ribs using a sharp knife.

No-Bake Cheesecake

Round out your gathering with a decadent dessert. This one brings together creamy cheese and mixed berries.

Ingredients:

·       250g of digestive or wheatmeal biscuit, crushed

·       125g of salted butter, melted

·       375g of cream cheese, softened

·       1 lemon, zested

·       2 tsp vanilla essence

·       1/3 cup of lemon juice

·       400g sweetened condensed milk

·       Mixed berries, for serving

Method:

1.     In a food processor, pulse the biscuits until finely crushed. Add melted butter and mix well until a dough-like consistency forms.

2.     In a 30cm x 20cm greased springform tin, press half of the biscuit mixture into the base.

3.     Use a glass or spoon to push the remainder of the mixture around the sides of the tin.

4.     Refrigerate the biscuit base for 15 minutes.

5.     In a mixing bowl, beat the cheese until smooth and creamy.

6.     Add lemon zest and vanilla and beat well.

7.     Gradually add the condensed milk and lemon juice, continue to beat until smooth.

8.     Pour into the prepared biscuit base tin and refrigerate overnight.

9.     Add on top your choice of berries such as strawberries, blueberries, raspberries or blackberries before serving.

Head into Broadmeadows Central to gather all the ingredients you need to impress your guests.