A Spring Soirée: Full Menu + Recipes
I love any excuse to host, and spring feels like the perfect one! This month’s At Home With Mandy Spring Soirée came together with Chris’ Heritage Dips - the ultimate hosting hack!
Here’s what was on the menu:
My signature focaccia with Goat’s Cheese & Black Truffle dip and honeycomb
Roasted potatoes and fennel with salsa verde on a base of Cheddar & Caramelised Onion dip
Pistachio-crusted lamb with Blue Cheese, Fig & Pistachio dip
Mini lemon curd and blueberry pavlovas
Aperol spritzes in hand, good company, and the easiest way to make a dinner party feel extra special!
Entree: Signature Focaccia with Goat’s Cheese & Black Truffle Dip and Honeycomb
Makes 1 loaf of focaccia
Ingredients
7g yeast
2 tsp honey
615ml lukewarm water
625g plain flour
3 tsp fine salt
Extra virgin olive oil
1 tbsp dried oregano or Italian herb mix
300g tomatoes, cherry or whole
1 tsp sea salt
Chris’ Heritage Goats Cheese & Black Truffle
Honeycomb
Method
Place yeast, honey and water in a large bowl and whisk to combine. Set aside for 5-7 minutes, or until it becomes frothy. Add flour and 3 teaspoons of salt, then mix well until no dry parts remain.
Pour 2 tablespoons of olive oil into a clean large bowl. Transfer dough to the bowl and turn to coat in the oil. Cover with plastic wrap and refrigerate until doubled in size, at least 5 hours and up to 3 days.
Line a baking tray with parchment paper. Remove dough from the refrigerator, then gently lift and fold the dough into the centre of the bowl using two forks. Transfer the dough to the tray and set aside to prove in a warm spot until doubled in size – about 1.5-3 hours.
Preheat the oven to 230°C. Once the dough has risen, gently press the cherry tomatoes into the surface, then sprinkle with dried herbs. Drizzle 2 tablespoons of olive oil over the top and finish with a sprinkle of sea salt. Use your fingertips to dimple the surface of the dough. Bake for 25–30 minutes, or until the focaccia is golden, crispy, and perfectly baked. Once baked, transfer to a wire rack to cool, then slice into fingers.
Transfer the dip to a pipping bag fitted with a circle nozzle. Pipe onto the focaccia and finish with some honeycomb and a pinch of salt.
Notes:
If your oven has a ‘prove’ function, I would suggest using this for the final prove (i.e. once the dough is in the tray).
Main: Pistachio-Crusted Lamb with Blue Cheese, Fig & Pistachio Dip
Serves: 4-6
Ingredients
1 lamb rack (500–600g)
1 cup shelled pistachios
2 tbsp fresh breadcrumbs (or panko)
1 tbsp Dijon mustard
1 tsp honey
1 tbsp olive oil
Salt and pepper to taste
Chris’ Heritage Blue Cheese, Fig & Pistachio Dip
Method
Preheat oven to 200°C (fan forced) and line a baking tray with baking paper.
Blitz pistachios and breadcrumbs in a food processor until finely chopped but still slightly textured. Add the olive oil, honey, salt, and pepper and pulse again to form a sticky mixture.
Pat lamb dry and season with salt and pepper. Heat a frying pan over medium-high heat and sear lamb 1–2 minutes per side until golden. Remove from heat.
Brush seared lamb generously with Dijon mustard. Press the pistachio mixture firmly onto the top and sides to form an even crust.
Place lamb on the lined tray. Roast 20-25 minutes, or until desired doneness (55°C for medium-rare).
Cover loosely with foil for 5–10 minutes to keep the lamb juicy and the crust intact.
Spread the Blue Cheese, Fig & Pistachio Dip across the platter. Slice lamb and arrange on top.
Tips:
Press the crust firmly after searing to ensure it sticks during roasting.
Serve immediately so the crust stays crisp.
Side: Roasted Potatoes & Fennel with Salsa Verde on Cheddar & Caramelised Onion Dip
Serves: 4-6
Ingredients
500g potatoes, quartered
1 large fennel bulb, sliced into wedges
2 tbsp olive oil
Salt and pepper, to taste
1 tbsp fresh rosemary
1/2 bunch fresh parsley leaves
1 small clove garlic, minced
Juice and zest of 1/2 lemon
1 tsp Dijon mustard
1 tsp white wine
¼ cup olive oil (for salsa verde)
Chris’ Heritage Vintage Cheddar & Caramelised Onion
Fennel fronds, to garnish
Method
Preheat oven to 200°C (fan forced) and line a baking tray with baking paper.
Toss potatoes and fennel with a generous drizzle of olive oil, salt, pepper and rosemary. Spread in a single layer and roast 30–35 minutes until golden and tender, tossing halfway.
For the salsa verde, blitz parsley, garlic, lemon zest, lemon juice, Dijon, vinegar, and olive oil in a food processor until smooth. Season with salt and pepper to taste.
When the veggies are cooked, transfer to a large bowl and gently toss with 2–3 tablespoons of salsa verde (reserve the rest for another use). Taste and adjust seasoning.
To serve, spread the Cheddar & Caramelised Onion Dip across the base of a platter or serving plate. Arrange roasted potatoes and fennel on top and garnish with fennel fronds.
Dessert: Mini Lemon Curd & Blueberry Pavlovas
Makes: 5 mini pavlovas
Ingredients
5 large egg whites, cold
180g caster sugar
1 tbsp cornflour (cornstarch), sifted
1 tsp white vinegar
To serve:
Lemon curd (store-bought or homemade)
Fresh blueberries
Whipped cream
Optional: mint or lemon zest, to garnish
Method
Preheat oven to 120°C (fan forced) and line two baking trays with baking paper. Draw 8–10 small circles (about 6cm each) on the paper as a guide; flip paper so pencil/pen is underneath.
In a clean, dry bowl, whisk egg whites on medium speed until soft peaks form. Gradually add sugar, 1 tbsp at a time, whisking until glossy and stiff peaks form (egg whites should hold a firm peak). Add the cornflour and vinegar and whisk for another 30 seconds.
Transfer the meringue to a pipping bag fitted with a circle nozzle and pipe onto prepared tray in circles. Use the back of a spoon to create a slight divit in the centre for the filling.
Bake for 1 hour until crisp on the outside. Turn off oven and leave pavlovas inside to cool completely - overnight is best.
To assemble, spoon a little lemon curd and whipped cream onto each pavlova, then top with blueberries. Garnish with mint or a sprinkle of lemon zest if desired.
