This post is bought to you by Best Recipes.
There’s a lot to be said for entertaining at home, especially if you don’t have lots of options locally. We prefer to invite friends to the farm, and it’s not just because we’re becoming homebodies in our old age!
The way I see it, entertaining at home has its advantages:
- Steaks don’t necessarily come nestled next to a large plate of chips.
- You can eat when you want.
- No one bats an eyelid when your kid drops their fork and climbs under the table to get it.
- You can sneak off between courses, bath the fork-dropping kids and put them to bed.
- The wine is eminently cheaper than at a licensed venue.
- We won’t start to clear the table until everyone has finished. Pet peeve!
- You can accommodate guests with food allergies.
- No one asks you whether you’d like sparkling or tap water. (More likely you’ll be asked why you’re drinking water!)
I’ve teamed up with Best Recipes in their search to find Australia’s Home Cook Hero. This month they’re looking for your best summer entertaining recipes. The author of the best recipe will win $1,000 and have their recipe published in Super Food Ideas magazine! Don’t forget us when you’re famous! To enter head over to their website and submit your best original summer entertaining recipe. Entries close December 31.
These Teppanyaki Rolls are a fabulous for entertaining. They’re super tasty and a bit out of the ordinary – guaranteed to get your guests talking. Plus, if you’re careful about which soy and mirin you use*, they’re a lovely gluten-free offering for coeliacs.
- 12 thin slices of beef (scotch/eye fillet work well)
- 1 tbs cornflour
- 1 tbs sugar
- 60ml mirin
- 60ml soy sauce
- 40ml sake
- 2 carrots
- 6 asparagus spears
- 3 green onions
Halve the asparagus lengthways, then blanch in boiling water. Cut the carrot and green onion into fine strips.
Lay the beef slices flat and dust lightly with the cornflour. Assemble the rolls, laying pieces of carrot, asparagus and green onion across the dusted side of the beef and roll up. Secure the rolls with a tooth pick if necessary.
In a small bowl, combine the sugar, mirin, sake and soy.
Heat a little oil in a medium frying pan and cook rolls until lightly browned. Add the sauce mixture and bring to the boil. Reduce heat and simmer, turning the rolls occasionally until cooked through.
You know the other great thing about entertaining at home? You can stay chatting, sipping and nibbling until long after the waiters would have started stacking the chairs away and dragging the bins onto the street.
Then, after you farewell you guests, you can pop off to bed and leave the dishes for the morning….
What are your favourite things about entertaining at home?
* Some tips for making gluten-free versions these Teppanyaki Rolls.
Proper mirin should be gluten-free, but unfermented versions sometimes include a wheat based additive often labelled Hydrolysed Vegetable Protein (HVP). Substiute more sake if you can’t get your hands on one you’re sure about.
Soy sauce generally contains gluten. Try buying gluten-free soy (Kikkoman make a GF version) or substitute Tamari.