/ 15 November 2024

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 instalment of her monthly column, she shares a winter-ready dinner party menu that focuses on freshness before party season truly kicks off – as well as her favourite new entertaining accessories.

By Alexandra Dudley /

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Things start to ramp up during November with party season and Christmas on the horizon, but I like to hold off on the turkey for a little longer, and go for something fresh and zingy when people come over. In the UK especially, November can be a very wet and grey month, which is an excellent excuse to have a taco party. These chipotle chicken tacos are beautifully simple to throw together (the key is the chipotle paste). I love to pair them with a sesame spiked slaw and serve them alongside some ginger margaritas.

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Ginger Margaritas

A gingery twist on the classic margarita, these are great when the weather turns cooler and everyone seems to be fighting off a cold. Make the ginger syrup ahead of time, either the morning of your dinner party or the day before.

Serves

Ingredients

120ml of tequila blanco (I like Vivir)

60ml of lime juice

60ml of ginger syrup

30ml of Cointreau

For the ginger syrup:

120g of fresh ginger

200g of caster sugar

250ml of water

To garnish

Fresh sliced ginger

Method

Step 1

To make the ginger syrup, peel the ginger (either using a vegetable peeler or teaspoon) and slice finely. Add to a saucepan with the sugar and water, bring to the boil then reduce to a simmer and heat for 25 minutes. Allow the mixture to cool, then refrigerate until well chilled to allow the ginger to fully infuse. Run the mixture through a sieve, discard the ginger and chill the syrup until ready to use.

Step 2

To make the margaritas fill a cocktail shaker with ice and add the cocktail ingredients. Shake well and pour into ice filled tumblers. I like to give them a salty rim beforehand (just run a lime wedge around the edge of the glass and roll the glass in your best flaky sea salt). Garnish with a slice of fresh ginger.

Smokey Chipotle Chicken Tacos

These are really fun to make when your friends come over. There are a few different elements, but everything can be prepped ahead. I like my avocado really creamy, so I use a food processor for this, but if you like a more textured guacamole, you could simply mash it with a fork.

Serves

Ingredients

For the smoky chipotle chicken:

800g of chicken breast, chopped into roughly 2cm pieces

For the marinade:

1 tbsp of smoky chipotle paste

2 tbsp of tomato puree

1 tsp of cumin

½ tsp of cinnamon

½ tsp of smoked paprika

Juice of ½ lime

Glug of olive oil

For the quick pickled radishes:

150g of radishes

50ml of red wine vinegar

50ml of water, just boiled from the kettle

2 tbsp of caster sugar

For the guacamole:

2 avocados

Juice of 1 lime

Salt

For the smoky yoghurt:

150g of yoghurt

1 heaped tsp of chipotle paste

1 heaped tsp of tomato puree

½ tsp of smoked paprika

Juice of ½ lime

To serve:

8 corn tortillas

Sesame hispi slaw (recipe below)

Fresh coriander & lime wedges

Method

Step 1

Mix together the marinade ingredients in a large bowl, then toss in the chicken to coat and marinade in the fridge for at least an hour.

Step 2

For the quick pickled radishes, finely slice the radishes using a sharp knife or mandolin. Toss in a bowl with the vinegar, water and sugar. Cover and refrigerate for at least an hour. They should have softened and turned pink, fish them out of the liquid before serving.

Step 3

For the guacamole, blitz the avocado and lime juice with a good pinch of salt to your desired consistency. I like mine creamy. Taste for seasoning adjusting as necessary.

Step 4

Combine the smoky yogurt ingredients in a small bowl and chill until you are ready to serve.

Step 5

When you are ready to eat, heat a glug of olive oil in a large frying pan and add the chicken. Cook for 8-10 minutes until the chicken has cooked through as has gained a bit of char in places.

Step 6

Heat the tortillas according to packet instructions.

Step 7

To serve, arrange the tortillas onto a large serving plate. Top with roughly 1 tablespoon per tortilla of guacamole, followed by a loose handful of the slaw, a spoonful of chicken, a heaped teaspoon of the smoky yogurt, a few pickled radishes and fresh coriander leaves. Squeeze over fresh lime before serving. Or you can bring all the elements to the table and let everyone do it themselves.

Hispi Cabbage Sesame Slaw

I always make a big bowl of this when I do taco night. It’s good on the tacos and as a bit of crunchy green on the side. The dressing has a good kick from the chilli and ginger, which is great alongside the smoky chicken. Feel free to make ahead and toss just before serving.

Serves

Ingredients

1 hispi cabbage

30g of toasted sesame seeds

1 large handful of coriander leaves, roughly chopped

For the dressing:

2 tbsp of toasted sesame oil

2 tbsp of tamari or soy sauce

2 tbsp of runny honey

1 cloves garlic, finely grated

Thumb-sized piece of ginger, peeled & finely grated

1 bird’s eye chilli, finely sliced

Method

Step 1

Combine all the dressing ingredients together into a small bowl.

Step 2

Peel away the outer leaf of the cabbage, slice the cabbage in half length-ways and finely slice.

Step 3

Add the shredded cabbage to a large bowl with the dressing and most of the peanuts and coriander (reserving some to garnish). Toss everything with your hands until well coated then transfer to a large serving plate and top with the remaining peanuts and coriander.