Friends Round At The Weekend And Looking To Cook The Perfect Dinner Party Dish? Here’s A Four-Meal Feast In One

27 February 2014 by

Got friends round this weekend and wondering what to cook? Here’s something you could try, courtesy of Kiwi Chef Peter Gordon pictured below, hailed amongst the foodie circuit as the ‘Godfather of Fusion Cuisine’. Peter is famous for taking culinary influences from around the world, and turning them into exciting flavoursome dishes that are easy to cook – and perfect dinner party fare.

For us here he has created four meals in one – Lamb and Orange Stew, Roasted Pumpkin Hummus, Almond Dukkah (an Egyptian-style dip) and Minted Broccoli Couscous. Eat one dish on its own, or make all four dishes to make a delicious weekend feast. And, Peter tells us, all the leftovers make a brilliant Sunday night supper eaten on their own too. Peter told us; "If you have leftovers of the sides, they keep well in the fridge and are a good accompaniment to anything from a quick & easy lamb chop to a simple seasonal salad. The hummus is also great spread on bruschetta topped with shaved Parmesan or chopped tomatoes.  The dukkah is good tossed through steamed new potatoes, and the couscous goes really well with grilled lamb chops."  

LAMB, OLIVE AND ORANGE STEW

 1kg boneless New Zealand Lamb leg, diced

1 teaspoon fresh thyme leaves

1 teaspoon fresh rosemary leaves, chopped

2 cloves garlic, peeled and chopped

3 onions, peeled and sliced

1 teaspoon cumin seeds

1 teaspoon coriander seeds

1 x 5cm piece cinnamon

2 carrots, peeled and sliced

1 orange

2 tablespoons soy sauce

1 sweet potato, peeled and diced

100g unpitted olives - a mixture of green and black

 

ROAST PUMPKIN HUMMUS

200g pumpkin or butternut squash

1 x 400g can cooked chickpeas, drained and rinsed

2 - 3 cloves peeled garlic

2 tablespoons tahini paste

½ teaspoon lemon zest

Juice of 1 lemon

Olive oil -- approximately 150ml

 

MINTED BROCCOLI COUSCOUS

80g instant couscous

110ml tepid water 

200g broccoli florets, cut into chunks

Handful of fresh mint leaves

Handful flat parsley leaves

2 tablespoons extra-virgin olive oil

 

ALMOND DUKKAH

1 tablespoon coriander seeds

1 teaspoon fennel seeds

1 teaspoon cumin seeds

2 tablespoons sesame seeds, toasted (or toast in the pan with the other seeds)

½ teaspoon nigella seeds (or use extra cumin, or caraway seeds)

100g toasted almonds

50g toasted pinenuts

½ teaspoon sweet smoked paprika

1 teaspoon flaky sea salt

 

WATCH PART ONE OF PETER MAKING THE DISHES HERE>>

NOW WATCH PART TWO HERE>>


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