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    • Online Cookery School
      • Online Cookery School
      • EP 1 - Packing Flavours
      • EP 2 - Intro to BBQ
      • EP 3 - Campfire Cooking
      • EP 4 - Mise En Place
      • EP 5 - Meat
      • EP 6 - Fish
      • EP 7 - Vegetables & Fruit
      • EP 8 - Dinner Party
    • Cookery Demonstrations
    • The Pantry Webshop
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  • Home
  • Online Cookery School
    • Online Cookery School
    • EP 1 - Packing Flavours
    • EP 2 - Intro to BBQ
    • EP 3 - Campfire Cooking
    • EP 4 - Mise En Place
    • EP 5 - Meat
    • EP 6 - Fish
    • EP 7 - Vegetables & Fruit
    • EP 8 - Dinner Party
  • Cookery Demonstrations
  • The Pantry Webshop
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EP 8 - Dinner Party

The last episode in our Cookery School!  Teaching you how to bring the skills together to host a memorable meal.

Episode 8 : Notepad




Make Memorable Meals Happen



I hope you enjoyed episode 8, here are the notes and a recipe below


The final!  Well done, you made it! 


I hope the series has sparked an interest in cooking or in food in general.  This is simply an introduction and I think it covers the basic essentials.  


  • 5 principles of flavour
  • Indirect and Direct BBQ Cooking
  • 5 Stages of Fire - Learning to cook on wood
  • Mise En Place - How to cook like a chef
  • Meat - Tough or Lean, cook it properly
  • Fish - Cure & Smoke 
  • Fuit and Veg - Char and Flames


Hosting a memorable meal is more than just food.  Here are my key tips for helping make it a success.


People : Invite interesting people who contribute to the group.  Maybe it's just your usual friends or family, but if you invite anyone else, consider the impact they might have on the group.  Religion, Politics and Moral beliefs are things that can make an enjoyable meal turn into a heated debate!  Some people can be a bit too loud at times (like myself).  Consider if you want a chilled evening, or one filled with fun and laughter, everyone is different and it's important all guests enjoy the meal!


Ambience : This is so important! Your guests taste your food last.  I will break it down in to key compontents.

  • Invitation - how are you going to send it? A letter, a bunch of flowers, a gift?
  • The Table is decorated, I like local things on the table, maybe flowers or even a talking point.  Consider the lighting and the atmosphere of your event. 
  • Music - Have you playlist ready before they arrive, I like to pace mine to remind me about cocktails, food courses etc.
  • Welcome drinks!  I like to make special cocktails that have a story behind them
  • Time of day and location - A sunset is always a great backdrop.  Consider the sun, shade and prepare for rain if you are in the UK!


Menu Planning : Don't try an impress people with you food, cook with confidence instead.

Too many meals can be spoilt by overly pretentious food that lacks the skill to execute it.  Keep it simple and make sure you have time for your guests.  They don't need to see you stressing or standing all day at a stove. Here are my menu tips;


  • Easy Starter that can look great and be made in advance.  This is why I love Gravlax.  Plate it before they arrive.  Cold starters are a great choice
  • Main dishes that require braising, slow roasting and can't be overcooked are a good choice.  I like pork belly, lamb shoulders and ox cheek.  You can really put in the time and effort before the guests arrives, making it in advance, so it just needs bringing back up to temperature.  MISE EN PLACE CHEF!
  • Desserts - I like to change the pace of the evening and usually invite guests to the campfire and finish the dessert there, it gives a great relaxed atmosphere and allows people to settle in for an extended evening. 


Phones - Don't turn up to a meal for instagram.  Be present, enjoy the company and do it for yourself, not for online followers.  Sorry, this is a pet hate of mine, I have spent too much time with "Influencers" who are more interested in capturing content and only do things as it will look good.  By all means, take a photo of us enjoying the time together, but maybe post about it another time, or don't post at all.  Some of my best meals are the ones where nobody knows about them.  It shows we were only there for the meal and nothing else.  That's authenticity and that's a favourite ingredient of mine. 


That's the end.  Make Food Memories Happen.  Enjoy the food, but more importantly, enjoy the company.  Food is a foundation of friendship for me.


This series was dedicated to my late great friend Mark Bunce.  He was the first person I became friends with due to ChefCampers.  He was behind the camera on most of the early stuff and a massive help.  From picking us up from Germany after an engine failure, to turning up with random gifts.  He encouraged me to create video content and loved to help, he believed in my vision and understood my approach to life.  He never wanted to be on camera and was one of the most authentic people I have come across.  He was aware that his time was limited, so the fact he chose to spend it with us was a real privilege.  He valued integrity, honesty and we had plenty of good meals that nobody knows about.  


Make Food Memories Happen.  Mark flew out to see us in Spain for 48 hours, so we spent a whole day looking at a nice view and cooking together on the fire.  It was sensational and I couldn't even tell you what we ate. It was the meal that was memorable, not the food. 






 

Recipe 1 : Miso Glazed Carrots

Ingredients - 2 Portions

  • Carrots, any size, any shape.  I like carrots with the stems still on, they tend to be fresher with a higher moisture content. 
  • Miso paste, I like white miso paste, it's a nice balance
  • Honey or Maple Syrup 1 tspn
  • Butter or Olive oil 1tbspn
  • Garlic 1 clove, grated
  • Thyme  
  • Almonds or hazelnut.  Walnuts are nice too


Step 1 - Slowly Roast the carrots

Place the carrots on the bbq, aim for a lower heat zone.  Keep turning them every 5-10 minutes.

Step 2 - Make the miso glaze and brush the carrots

Combine the butter, miso paste, garlic and honey into a pan and gently warm it through. Season the glaze.  

Once the carrots begin to feel soft, glaze the carrots and continue to do so until they are fully cooked.


Step 3 - Plate it up!

Top with thyme, crushed nuts and serve on a plate as a side.  They should have a nice sweet outside sticky texture, with a soft creamy inside. 


Recipe 2 Charred Leaks and Romesco Sauce

Ingredients - 2 Portions

  • 2 leaks
  • 100g of Crushed nuts, Hazelnut and Almond
  • 200g of roasted Red peppers.  Roast your own or use your pantry
  • 1 garlic clove
  • 1tbsp of Red Wine Vinegar or Sherry Vinegar 
  • Olive oil (2 shots 50-60ml)
  • Smoked Paprika 1 tspn
  • Seasoning to taste


Step 1 - Char the Leaks

Place the leaks on the bbq, you can do this on a high heat or directly onto the charcoal to cook them dirty!  You want the outside of the leaks to be black, don't worry about this, it gets peeled away. Expect it to take 10-15 minutes

Step 2 - Make the Romesco Sauce

Combine all nuts, roasted pepper, garlic, vinegar, olive oil and paprika into a blender or do it the old fashioned way, pestal and mortar!  

I like to heat mine up gently, not reduce, but allow the flavours to blend together better.  


Step 3 - Peel the Leek and Serve!

Remove the outer charred pieces of the leak and then simply serve with a side of romesco sauce.  I like to top with parsley and toasted Hazelnuts and Almonds.


Recipe 3 Charred Beets, Goats Cheese and Walnut

Ingredients - 2 Portions

  • 2 Beetroots halved
  • Red Wine Vinegar 1tbsp
  • Balsamic Vinegar 1tbsp
  • Olive Oil 1 tspn
  • Honey (to taste)
  • Seasoning
  • Mixed Salad Leaves


Step 1 - Roast the Beets

Place the beets on the bbq, direct heat.  Turn every 10-15minutes.  Roast for around 45-60 minutes.  You can check they are ready by piercing with a fork, it should enter easily.

Step 3 - Glaze the beets

Once the beets are almost ready, glaze them with the vinaigrette of red wine vinegar, balsamic and olive oil.  Turn them frequently and then get read to serve! 

Step 3 - Serve!

Chope up the beetroots.  I like to leave the skin on, but you can remove them too.  I crumble goats cheese over them and top with chopped walnuts.  I drizzle some of the vinaigrette over at the end and serve over a mixed leaf salad.  


Recipe 4 Charred Plums, Black Pepper and Mascarpone

Ingredients - 2 Portions

  • 3 Plumbs halved
  • Balsamic Vinegar 1tbsp
  • Mascarpone
  • Honey 
  • Sugared Almonds
  • Mint


Step 1 - Char the Plumbs

Half the plumbs and place them over a direct high heat on the bbq.  Turn after around 3-5minutes.

Step 2 - Black Pepper and Balsamic

Once you have flipped the plumbs, top with freshly cracked pepper and a little drizzle of balsamic.  Cook until soft. 

Step 3 - Serve!

Top with a little spoon of mascarpone, some sugared nuts and a drizzle of honey.  



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  • Online Cookery School
  • EP 1 - Packing Flavours
  • EP 2 - Intro to BBQ
  • EP 3 - Campfire Cooking
  • EP 4 - Mise En Place
  • EP 5 - Meat
  • EP 6 - Fish
  • EP 7 - Vegetables & Fruit
  • EP 8 - Dinner Party
  • Join us

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