05 October 2022

How To Entertain This Month – With Alexandra Dudley

Alexandra Dudley is a food columnist, cookbook author and host of the Come For Supper podcast. In this monthly column, she shares delicious recipes for chic entertaining. This time, it’s a comforting cheesy starter – plus an easy, pretty pudding.

By Alexandra Dudley

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There is always a pang of summer nostalgia when we hit October. By now we’ve had to admit it really is too cold to wear shorts, it would be mad to leave the house without an umbrella, and afternoon ice-creams have been replaced by steaming hot chocolate. There is, of course, lots to look forward to in autumn: woolly socks, hot porridge for breakfast, frosty morning walks and mugs of mulled cider. And the summer holidays being over also makes it easier to bring everyone together around a table – which is why October is a wonderful month to entertain. This menu holds onto the joy of summer in many ways. There is ice-cream for pudding (served with a shot of hot coffee to avoid any teeth chattering) and a starter of cheesy garlic bread feels like a childhood treat, while a rich tomatoey chicken cacciatore has all the flavours of the Mediterranean.

In the spirit of easing into autumn I am still enjoying rosé. This Nude Pink from Maison Mirabeau pairs perfectly with this menu. With notes of red berries and a mineral freshness it is a brilliant accompaniment to tomatoey or salty dishes.

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Cheesy Herby Garlic Bread

This is a no-fuss recipe that is wonderful served alongside a glass of something chilled. There is nothing more delicious than sizzling garlic butter and melted cheese – a sure way to ensure your guests will want to come again.

Serves

Total Time

30 Minutes

Ingredients

1 baguette or sourdough baguette

100g of butter, soft

5 cloves of garlic, finely grated

2 tbsp of parsley leaves, finely chopped

1 tbsp of chives, finely chopped

A good pinch of salt

75g of finely grated grana Padano

Method

Step 1

Preheat the oven to 200°C Fan and line a large baking tray with tin foil.

Step 2

Slice the baguette down the middle length ways.

Step 3

Combine the soft butter, grated garlic, chopped herbs and salt in a bowl and spread over the sliced baguette. Sprinkle over the grated Grana Padano.

Step 4

Bake for 20 minutes then switch the oven to a grill setting for a further 2-3 minutes until the cheese is bubbling and golden.

Step 5

Slice into thick slices, pile onto a platter and eat while warm.

Chicken Cacciatore

This rich tomatoey chicken dish is the perfect autumn supper. It’s one of those dishes that doesn’t need much to accompany it either. A simple green salad or good loaf of bread will do. You could even serve it alongside more of my cheesy garlic bread. I tend to prep the base ahead of guests arriving, then sear and add the chicken just before the party starts. Once the chicken is in the pan, you have a whole hour to enjoy cocktails.

Serves

Total Time

1 Hour 20 Minutes

Ingredients

4 bone-in chicken legs, skin on

Olive oil

5 red bell peppers

2 white onions

4 cloves of garlic

1 can of chopped tomatoes

3 tomatoes, roughly chopped

1 bunch of thyme, tied with string

70g of pitted olives, I like taggiasche

Parsley, to serve

Method

Step 1

Heat the oven on the grill setting to high (250°C) and cook the peppers for around 30 minutes (each oven varies so keep an eye on them) turning halfway, until their skins have blackened. Transfer to a bowl and cover with a clean cloth and allow to rest while you sear the chicken. Or, if prepping the base ahead carry on with the sauce.

Step 2

Heat a good glug of olive oil in a wide deep braising pan or casserole dish. Season the chicken on both sides and sear for 5 minutes either side until the skin has turned golden. Transfer to a plate.

Step 3

Finely slice the onions, peel and crush the garlic cloves using the side of your knife, then roughly chop.

Step 4

Add the onions and garlic to the pan that cooked the chicken with a little more olive oil if the pan is dry. Cook slowly until soft and golden.

Step 5

Add the tinned tomatoes, fresh chopped tomatoes and thyme. Stir and bring to a simmer.

Step 6

Uncover the peppers and peel away their skins. They should fall away easily. Remove the seeds and core and slice into thick strips.

Step 7

Add the peppers and olives to the pan along with a good pinch of salt, and stir to combine. Then remove the thyme and nestle in the chicken, skin side up. Cover the pan with a lid and cook for an hour stirring every so often to check that the sauce isn’t catching at the bottom.

Step 8

Taste for seasoning, garnish with fresh parsley and serve.

Hazelnut Affogato

An affogato is the perfect pudding to end a dinner party on a sweet but sophisticated note. It is one I often turn to when hosting and always the thing I make when my midweek supper needs a bit of a lift. Good vanilla ice-cream is key. My favourites are Green & Black’s and Hackney Gelato. Another popular way to enjoy an affogato in Italy is with a shot of vin santo (Italian pudding wine). While I prefer the chocolatey hit of espresso, I do love the addition of a splash of booze in an affogato. I tend to use Frangelico (a hazelnut liqueur) but amaretto (for a more almondy flavour) or even Kahlúa (for a coffee kick) work well too.

Serves

Total Time

5 Minutes

Ingredients

1 scoop of good quality vanilla ice-cream

1 shot of Frangelico liqueur

1 shot of brewed espresso, still hot

Method

Step 1

Ideally place the tumblers or glasses that you plan to serve the affogato in in the fridge for 2-4 hours to chill. They need to accommodate the scoop of ice-cream and the coffee so bear this in mind when choosing them.

Step 2

Brew the espresso and have it ready. If you are using cafetiere coffee, pour it into individual espresso cups so that each person can pour the coffee over themselves.

Step 3

Place a single scoop of ice-cream into the chilled glass. Pour over the shot of Frangelico and either pour over the espresso and serve right away, or serve with the espresso alongside for guests to pour.

For more from Alexandra, follow her @AlexandraDudley or visit AlexandraDudley.com