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Dinner Party for Six

Serves
6
Dishes
5

A bright, cold starter, a rich main that is actually better made the day before, and a chocolate mousse that waits in the fridge. On the night you are mostly reheating, mashing and dressing, which leaves you free to sit with your guests.

Dinner Party for Six: A bright, cold starter, a rich main that is actually better made the day before, and a chocolate mousse that waits in the fridge.

On the menu

  1. Peruvian Ceviche: Raw white fish "cooked" in lime with chili, red onion and cilantroStarterPeruvian CevicheMake ×1.5

    The fish must have been frozen first (see the recipe). Combine it with the lime only just before serving.

  2. Braised Short Ribs: Bone-in ribs braised in red wine and stock until the meat slides offMainBraised Short RibsMake ×1.5

    Braised the day before; lift off the fat, reduce and reheat in the sauce. You need a very large casserole, or use two.

  3. SideMashed PotatoesMake ×1.5
  4. SideGreen Beans AmandineMake ×1.5

    Blanched the day before, finished in the pan.

  5. Chocolate Mousse: Dark, airy and intensely chocolatey, with no creamDessertChocolate Mousse

    Made the day before or that morning.

To drink

A Syrah or Malbec with the short ribs. Non-alcoholic: pomegranate juice cut with sparkling water and a squeeze of orange.

The day before

  • Season the short ribs, brown and braise them (about 4 hours); cool in the liquid and refrigerate. Next day lift off the set fat.
  • Make the chocolate mousse in six glasses; it needs at least 4 hours to set and keeps 2 days.
  • Blanch the green beans, chill in iced water, dry and keep wrapped in a towel in the fridge.
  • Peel the potatoes and keep them covered in cold water in the fridge.
  • On the day, up to 4 hours ahead: cook the sweet potato and corn for the ceviche, slice the onion and chop the chili and herbs.

Game plan

Counted back from the moment you serve.

  1. 1 h 50 min before serving

    Heat the oven to 160°C (325°F). Short ribs in, in their covered pot, to reheat in the liquid until piping hot (about 50 minutes).

  2. 1 h 15 min before serving

    Potatoes on to boil (15–20 minutes once simmering).

  3. 50 min before serving

    Drain and rice the potatoes; fold in the hot milk and butter. Keep warm, covered, over a pan of barely simmering water (up to 2 hours).

  4. 45 min before serving

    Lift the ribs onto a dish, cover and keep them in the turned-off oven. Boil the liquid until it is a glossy sauce, 10–15 minutes; return the ribs and keep warm on the lowest heat.

  5. 30 min before serving

    Soak the red onion in iced water 10 minutes. Squeeze the limes. Cube the fish and keep it very cold.

  6. 22 min before serving

    Salt the fish, wait 1 minute, add chili, garlic, ginger, ice and lime; leave 2–10 minutes in the fridge.

  7. 18 min before serving

    Fold in the onion and cilantro and serve the ceviche with sweet potato, corn and lettuce.

  8. 5 min before serving

    Between courses: brown the almonds in butter, add the shallot and beans and toss until hot.

  9. Serve

    Serve the short ribs on the mash with the beans.

  10. 40 min after serving

    Dust the mousse with cocoa and serve.

Shopping list

Produce

  • 2 onions
  • 2 red onions
  • 2 shallots
  • 1 head garlic (9 cloves)
  • 8 g fresh ginger
  • 3 celery stalks
  • 3 carrots
  • 2 kg floury potatoes (such as Maris Piper, Russet or Yukon Gold)
  • 450 g sweet potatoes
  • 750 g green beans
  • 1 head of lettuce
  • 2 corn cobs
  • 2 fresh red chilies
  • 1 lemon
  • 8 limes
  • 1 bunch cilantro (about 18 g)
  • 1 bunch thyme (5 sprigs)
  • 1 bunch rosemary (2 sprigs)

Meat & fish

  • 3 kg bone-in beef short ribs
  • 750 g very fresh skinless white fish for eating raw, previously frozen

Dairy & eggs

  • 6 large eggs
  • 250 g unsalted butter
  • 300 ml whole milk

Pantry

  • tomato paste (3 tbsp)
  • 40 g superfine sugar
  • 200 g dark chocolate (65–70%)
  • Worcestershire sauce (1½ tbsp)
  • strong brewed coffee (2 tbsp)
  • 750 ml beef stock (Brown Stock or store-bought)
  • 60 g flaked almonds
  • Pantry check: neutral oil (sunflower or rapeseed), fine sea salt, black pepper

Spices

  • bay leaves (3)

Drinks

  • 750 ml dry red wine (1 bottle)