Seafood Dinner Party with Vintage Fish Dinner Service

May 04, 2019 in Adult's Parties, dining table, Dinner Parties, free printable

For a number of years I have collected vintage fish shaped ceramics, these include dinner sets from Shorter and Sons England to some lovely Australian pieces from Wembley Ware and Darbyshire. These are all vintage pieces from 1950s or earlier and on a crazy whim I decided to see what would happen if I had a seafood dinner party using my vintage fish collection.

And it actually worked, enjoy Julie.

The table held vintage fish shaped vases with colourful bouquets of flowers, vintage fish plates, salt and pepper shakers and more. Keeping with the vintage theme we included vintage crystal glasses and decanters.

The pieces used have been collected over a number of years through various trips to antique fairs and markets and the occasional on-line purchase.

I created the menu incorporating my fish display cabinet , the menu is available as a free download . Vintage Crystal and decanters were used for this party and a Shorter and Sons Fish Gravy boat with matching pate.

This has to be the brightest and most unusual dinner party table I’ve created. It is always fun to experiment with vintage pieces and see what you can create.

Seafood dinner party with vintage Shorter and Sons fish plates

Shorter and Sons fish plates come in a range of colours from the most common cream with green gills and fins through plates in hues of greens, blues and pinks.. This party included matching name places and paper napkin rings, both are available as a free download.

Jim Beam fish decanters completed the look with another large green fish vase and small Wembley Ware fish vases.

Jim Beam Fish Decanters - Seafood Dinner Party

Fish vases allow for great displays of colour.

The Menu

The menu included four courses and ending with coffee and petit fours. Dishes were simple to prepare so more time could be spent with guests

We served two canapes, the first was a simple prawn with avacado and mayo on toasted pina di casa, this was served on a very large shorter and sons fish plater. The second was natural oysters served on a shorter and sons oyster plate rwith matching salt shaker.

Seafood Canapes on Shorter and Sons Platter

Shorter and Sons Oyster Plate with Salt Shaker

The next course was a seafood chowder, this was served in a shorter and sons soup tureen with matching lid (Not shown)

Seafood Chowder served in Shorter and Sons Tureen

Our main course was spaghetti Marinara with garlic bread, this dish looked great on the fish plates.

Spaghetti Marinara served on Shorter and Sons Fist Plate

We finished with a raspberry souffle with a hidden chocolate truffle, served in a souffle dish on a smaller shorter and sons plate. We finished with coffee and a selection of petit fours.

Raspberry Souffle served on a Shorter and Sons Fish Plate

Seafood Dinner Party Games

During the night we played a few rounds of “Guess Who or Guess What” based on different seafood dishes or sea life. We placed cards in card holders wrapped in black velvet. These cards are available as a free download.

A set of printable products were created to compliment this party, they include napkin rings, blank name tents and blank cards. Three sets of Dinner party “Guess Who” games are also available as a free download Set 1, Set 2 and Set 3.

We hoped you enjoyed our seafood dinner party.

Cheers Julie

Indian Dinner Party

January 30, 2014 in Dinner Parties, Printables

I really look forward to hosting an Indian Dinner Party. I find it very therapeutic to spend time in the kitchen making dishes that you do not make everyday. I enjoy the smell of the spices as they pop and simmer away and I know at the end of the cooking process I will have made some amazing meals. With an Indian Dinner party, as you guests enter the door they are greated with the wonderful aromas of exotic spices and they are left in no doubt about what is on the menu.

I've collected a number of trinkets that I use for styling Indian dinner parties these include some loved and worn candle holders that I've toped with green pillar candles and a number of elephants that have found there way into the house. This year I've created a printable range to compliment the table including napkin rings, name tents and a menu, these are available from our shop.

I've created a three course menu based on some of my favourite Indian recipes (I have many) that are fairly straight forward to put together. The full recipes and some useful tips are included at the end of the post.

For now enjoy and think Indian at your next Dinner Party.

To complete the look, use a single flower such as a Freeshia within the napkin ring.

**Indian Printable collection - www.chicpartyideas.com**

Use simple bamboo table runners and add trinkets such as Elephants and candles.

When styling an Indian Table, use aged metal candle holders and team with bright candles.

Place a couple of copies of your menu at either end of the table.

This menu with text or blank is available from our store

**menu printable - www.chicpartyideas.com**

A starter of Cucumber and Mint Raita with pappadums is a great first course. I've used packaged Pappadums from the supermarket that you shallow fry just before serving.

Butter chicken is always a hit with the children, it is a lovely sweet, creamy dish that does not carry any heat.

Most Indian cook books have a vast range of vegetable curry. They are a must for a dinner party.

Beef Dhansak translates to beef and lentils, this is a slow cooked dish that is full of flavour.

Mango Kulfi is a cool, refreshing and light option to end an Indian meal.

Recipes:

A good Indian dinner party does require a few hours in the kitchen, but many of the meals can be made ahead of time and then re-heated prior to serving. Tonights menu included:

Starter: Cucumber and Mint Raita with Pappadums

Mains: Butter Chicken, Vegetable curry, Beef dhansak and Steamed basmati rice.

Dessert: Mango kulfi and fresh fruit

How I approached the cooking!

Prepare the Kulfi the day before.
Marinate the butter chicken the day before.
Prepare the Raita in the morning of the party.
Prepare the Dhansak and Butter chicken early afternoon, soon followed by the Vegetable curry.
I've used Basmati rice and cooked according to the package, as with the pappadums.
I've also used a supermarket naan. I find the refrigerated naan breads are nicer than those placed with the other breads, these are heated prior to serving.

Cucumber and Mint Raita with Pappadums.

Ingredients:

1 lebanese cucumber
1 teaspoon ghee or butter
1/2 teaspoon ground cumin
1/2 teaspoon cumin seeds
1/2 teaspoon black or brown mustard seeds
1 cup plain yogurt
1 1/2 tablespoons lemon juice
1 clove crushed garlic
1/4 teaspoon cayenne pepper
1 tablespoon mint leaves, and more to garnish
Packet of pappadums

Method:

Peel cucumber, half lengthways, remove the seeds and roughly chop.
Heat the ghee or butter in a small pan, cook the seeds and cumin until the seeds pop, then allow to cool.
Combine spice mixture with the yogurt, lemon juice, garlic and pepper in a small bowl.
Cover, refrigerate for at least 2 hours.
Just before serving, add mint and additional mint to garnish.
Pappadums are best made right before serving.
enjoy

Butter Chicken

Ingredients:

5 Chicken breast fillets (cut into large chunks)
1 teaspoon chilli powder
3 teaspoons ground coriander
3 teaspoons garam masala
3 cloves crushed garlic
1 tablespoon grated fresh ginger
1/4 cup tomato paste
1/2 cup yogurt
60 g butter
1 1/2 tablespoons white vinegar
1 large onion, finely chopped
5 cardemon pods, bruised (note 1)
1 cinnamon stick
1 teaspoon salt
1 tablespoon paprika
1 can (425 g) tomato puree
1/2 cup chicken stock
1 cup cream

Method:

Combine ginger, garlic, ground spices, tomato paste and yogurt in a large bowl. Add chicken and refrigerate overnight.
Heat the butter in a large pan, add onion, cinnamon and cardamon and cook stirring until the onion is lightly browned. Add the chicken and contents of bowl and cook for approx 5 minutes.
Add paprika, tomato puree, salt and stock and simmer for 10 minutes.
Stir through the cream and simmer for 15 minutes.
enjoy

Vegetable Curry

Ingredients

1/2 cup Yogurt
2 cloves of garlic, crushed
1 teaspoon salt
1 tablespoon grated ginger
1/2 teaspoon pepper
1 teaspoon chilli powder
1 teaspoon coriander
1 teaspoon gaman masala
4 cardamon pods, bruised (note 1)
3 tablespoons butter or ghee
1 tablespoon oil
2 bay leaves
2 brown onions sliced
2 potatoes, peeled and coarsely diced
300 g cauliflower florets
1 baby eggplant sliced
1 zucchini sliced
1 carrot sliced
3/4 cup water
1 cup coconut cream
200g green beans
1 tablespoon mint leaves

Method

Combine yogurt, garlic, ginger, salt, pepper and spices in a bowl and stand for 30 mins.
Heat butter or ghee with the oil in a large pan.
Add onions and cook stirring until the onions are slightly brown.
Add bay leaves, potatoes, carrot, cauliflower, eggplant and zucchini and cook stirring for about 5 minutes.
Add the yogurt mixture, water and cream and simmer, covered for about 15 minutes or until the potatoes are tender.
Add the beans and simmer uncovered for a further 5 minutes.
Add the mint just before serving.
enjoy.

Beef Dhansak

Ingredients

1 kg diced beef
1 eggplant (peeled and roughly chopped)
500g Pumpkin (peeled and roughly chopped)
2 tablespoons butter or ghee
4 cloves garlic, crushed
2 onions, diced
3 teaspoons ground coriander
3 teaspoons garam masala
2 teaspoons turmeric
3 teaspoons cumin
6 curry leaves
1 cup red lentils
1 litre water

Method

Heat the butter or ghee in a large pan, cook onions and garlic until lightly browned.
Add the spices and cook, stirring until fragrant.
Add pumpkin, eggplant, curry leaves, lentils and water and bring to the boil - then simmer for 30 minutes
Remove from heat and allow to cool.
Place the mixture in a blender or food processor in batches until pureed - return to the pan.
Add the diced beef and bring to the boil.
Simmer, covered for 1 hour, remove lid and continue to simmer for a further 30 minutes.
enjoy

Mango Kulfi

Ingredients

2 x 375 cans evaporated milk
1/4 cup caster sugar
8 cardamon pods, bruised (note 1)
1 cinnamon stick
2 mangoes, chopped and skin removed
Fresh fruit for serving

Method:

Combine milk, sugar, cardamon and cinnamon in a saucepan.
Bring to the boil, then simmer for 5 minutes.
Turn off heat and stand for 30 minutes, then strain into a blender.
Add the mangoes to the blender and process until smooth.
Line the base and sides of a 23 cm square baking pan with glad wrap
pour in the Kulfi and cover with more wrap.
place in the freezer for a least 4 hours (i normally do this the day before).
To serve, I cut the kulfi into 4 squares, then each square into 4 triangles.
Serve with fresh fruit.
enjoy

Notes

Note 1 - To bruise a cardamon pod, place the pods on a chopping board and hit once with a meat mallet or other heavy object.

Modern Aussie BBQ

January 02, 2014 in Dinner Parties

I have very early memories of the wonderful aromas of the backyard BBQ. Even now, it is hard to walk past the local sausage sizzle without wanting a small taste. As time moves on I still love BBQs but have made some changes to the way I entertain.

I've continued with the same basic menu but introduced a relaxed formal style of serving, which works wonderfully, and is a lot easier to enjoy than juggling a paper plate with a plastic knife and fork.

For this party the menu included Lamp Chump chops, BBQ sausages and BBQ sliced onions. I then added baked potatoes with grated cheese, sour cream and coleslaw, and a simple tossed lettuce salad to round things out. Of course you can't forget the tomato sauce, fresh bread and some good beer or wine.

Some ideas for dressing the table include a bunch of fresh native flowers, bowl of peanuts and a sauce jug for the tomato sauce.

I've finished with a classic Trifle (recipe below). which works really well for large crowds and most of the work is done the day before which is perfect for relaxed entertaining.

I'm sure I will be repeating this process many times over summer.

Enjoy

Trifle Recipe:

Ingredients:

4 x 85g packets strawberry jelly crystals.
6 mini swiss rolls (more if using the bite size rolls).
2 tablespoon brandy.
2 cups custard (you can use the carton custard).
2 cups raspberries.
2 cups strawberries.
1/2 cup blueberries.
300 ml thickened cream.
1 tablespoon caster sugar.

Method:

Make the jelly according to instructions on the package and place in the fridge for one hour.
Slice the swiss roll and arrange in a large bowl.
Drizzle the swiss roll with brandy.
Spoon the jelly on top, then the custard.
Cover and refrigerate overnight.
Next day top with most the the fruit (reserve some fruit to decorate the top)
Whip the Cream and sugar and place over the fruit.
Place additional fruit on top to decorate.
lightly dust with icing sugar.
Enjoy

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Seafood Dinner Party with Vintage Fish Dinner Service

The Menu

Seafood Dinner Party Games

Indian Dinner Party

Recipes:

Cucumber and Mint Raita with Pappadums.

Ingredients:

Method:

Butter Chicken

Ingredients:

Method:

Vegetable Curry

Ingredients

Method

Beef Dhansak

Mango Kulfi

Ingredients

Method:

Notes

Modern Aussie BBQ

Trifle Recipe:

Ingredients:

Method: