Marco Pierre White’s dinner party menu

By at home

Pear-and-endive-salad-with-gorgonzolaImpress your dinner guests with these gloriously simple, flavoursome dishes. Marco guides you, step-by-step…

Pear and endive salad with Gorgonzola
‘The sweetness of the pear contrasts with the bitterness of the cheese,’ says Marco. ‘Roquefort can be used instead of Gorgonzola, although I prefer the latter. Similarly, I like comice pears, but you can use your favourite variety – just make sure that the fruit is perfectly ripe. When mixing the salad with your fingers, gentleness is crucial.’

Serves 2

You will need:

  • 1 endive
  • 1 pear
  • 1 walnut, chopped into small pieces
  • 1dsp walnut oil
  • 1tsp sherry vinegar
  • Pinch of sea salt
  • 80g Gorgonzola, cut into cubes
  • Fresh flat-leaf parsley, to garnish
  1. Finely slice the endive lengthways. Slice the pear lengthways into quarters, and then slice each quarter into matchsticks. Chop the walnut into a dozen or so little pieces.
  2. Put the pear matchsticks and sliced endive into a mixing bowl and pour over the walnut oil, followed by the sherry vinegar. Sprinkle with a pinch of sea salt. Mix gently so the pear and endive are coated in the flavours of the walnut oil and sherry vinegar.
  3. Now build the salad on the plates: first the endive and pear, then the cubes of Gorgonzola, then scatter with chopped walnut, a little more endive and pear, more Gorgonzola… and continue to build. Finish by scattering with parsley.

Double-pork-chops-roasted-with-black-pepper-and-mangosDouble pork chops roasted with black pepper and mangos
‘A double pork chop is two chops joined together. Ask your butcher to remove the chine bone and skin, but to leave a layer of fat.’

Serves 2

You will need:

  • 1 double pork chop
  • Clarified butter (or extra virgin olive oil)
  • 1tsp extra virgin olive oil
  • 2 whole star anise
  • 2 large slices of mango, skin on
  • Fresh coriander, to garnish

For the honey glaze:

  • 100ml honey
  • 10ml vinegar
  • 10ml dark soy sauce
  • Freshly ground black pepper
  1. Pre-heat the oven to 170°C/Gas  3.
  2. First brown the chops,  skin-side down, for a few minutes in a hot pan of clarified butter (or extra virgin olive oil). Then transfer the chops to an ovenproof dish and roast for 30-40 minutes. Remove the chops from the oven and allow the meat to rest for 10 minutes in a warm part of the kitchen.
  3. Meanwhile, in a saucepan, mix all the ingredients for the honey glaze together and bring to the boil.
  4. In a separate pan, heat 1tsp extra virgin olive oil and add the star anise and mango slices. Fry until the mango is golden brown.
  5. When it comes to serving, slice the double chop in half and spoon over the hot glaze, letting the juices of the meat mix with the sweetness of the glaze. Place a star anise on each chop, put the caramelised mango on the plate next to it and scatter over the fresh coriander. Serve immediately.

Fillet-steak-provencaleFillet steak Provençale
‘The steaks are caramelised and spread with tapenade – a Provençale dish made of puréed olives, capers, anchovies and olive oil.’

Serves 4

You will need:

  • 4 anchovy fillets
  • 32 green olives
  • 1tbsp extra virgin olive oil
  • 4 fillet steaks (about 180g each)
  • 200g tapenade
  • Fresh herbs of your choice, to garnish
  1. Slice each anchovy fillet into five long strips. Slice the green olives lengthways into three segments, and then cut each segment into halves (or thirds, depending on size) so they look like little petals. Set the anchovy strips and olive petals aside while you cook the steaks.
  2. In a heavy-based pan, heat the extra virgin olive oil and fry the steaks for 3-4 minutes on each side until deliciously caramelised, turning them only once. Remove the pan from the heat and allow the steaks to rest in the pan in a warm part of the kitchen for 5-10 minutes.
  3. Assemble the dishes by spreading the tapenade on each steak. Then criss-cross the anchovies over the meat and, to complete the dish, put the olive petals within the criss-crosses and scatter with the fresh herbs.

Roast-chicken-with-mushrooms-and-madeiraRoast chicken with wild mushrooms and Madeira-flavoured roasting juices
‘I have used girolle mushrooms, but you can use your favourite wild mushrooms. You can also use port instead of Madeira wine.’

Serves 4

You will need:

  • 1 chicken (about 1.2kg)
  • 5dsp extra virgin olive oil
  • A generous amount of wild mushrooms (I like girolle)
  • Clarified butter
  • 150ml Madeira wine
  • Fresh herbs of your choice, to garnish
  1. Pre-heat the oven to 180ºC/Gas 4.
  2. Put the chicken in a large roasting tin and pour over the extra virgin olive oil. You want it to coat the skin of the bird.
  3. Roast the chicken in the oven for 40-50 minutes, basting it a couple of times during cooking, until cooked and tender.
  4. When the chicken is cooked, remove it from the roasting tin and leave until it is cool to the touch. Reserve the juices and olive oil that remain in the roasting tin.
  5. While the chicken is resting, slice the mushrooms and fry them in some clarified butter for about one minute, then remove and set aside. In the same pan, add the Madeira wine and bring to the boil until it has evaporated, become syrupy and reduced in volume by about two-thirds. Keep tasting it and notice how its flavours intensify.
  6. To make the sauce, combine the Madeira syrup with the cooled juices and oil from the roasting tin in the frying pan – give it just a gentle stir so the liquids are not fully mixed. Carve the chicken, pour over the sauce and spoon over the wild mushrooms. Serve scattered with the fresh herbs.

Fresh-raspberries-in-rose-wine-jellyFresh raspberries in rosé wine jelly
‘Setting the raspberries in jelly one layer at a time stops the berries from floating and produces a glorious layered jelly.’

Serves 4-6

You will need:

  • 10 leaves gelatine
  • 1½ bottles rosé wine
  • 750g caster sugar
  • 750g raspberries
  1. Soak the gelatine leaves in very cold water. This will soften them, making them easily dissolvable.
  2. Combine the wine and sugar in a saucepan. Bring to the boil, stirring to help the sugar dissolve. Remove from the heat and allow to cool.
  3. Keep some of the syrup to pour over the jelly. Then make the jelly by adding the gelatine to the remaining liquid, following the instructions on the gelatine packet.
  4. Layer the raspberries in a glass dish, adding a little of the jelly each time and then returning it to the fridge. This stops the raspberries from floating and produces a glorious layered jelly. Serve topped with the reserved syrup.

Recipes from Marco Made Easy: A Three-Star Chef Makes It Simple by Marco Pierre White (£20, Orion).

This article was first published in at home with Marco Pierre White in October 2011. [Read the digital edition here]

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