Help needed with recipe ideas....

[chicagomum]

It DH's birthday this weekend and I've offered to cook for a dinner party we are having. Have now discovered he has invited 14 (including us). There is 1 strict vegetarian and 5 who keep kosher at home (but will either eat vegitarian or fish when out at non kosher restaurants or houses). That leaves 8 people who will pretty much eat anything. I'm thinking it would be easiest to just do a veggie meal that way there is no chance of messing up, but I want something quite sophisticated and appetising for those who prefer meat. (Also would be good if I could do some preparation before, so I'm not chained to the stove all evening).

So all you culinary whizz's out there give me inspiration.

Cous-Cous with Raisin and Onion Confit

8 cups stock (your choice beef and don't tell)
5 Tablespoons vegetable oil
1 cup whole blanched almonds
1/2 pound onions
1/4 cup sugar
2 tsp ground cinnamon, plus additional for garnish
2 tsp salt
4 oz seedless raisins, plumped in water and drained
2 cups couscous
1 to 2 Tablespoons Orange Blossom Water
Confectioner's sugar for serving (if you like)

Bring a large stock pot to boil and reduce the stock by 1/4. Set aside. In a large skillet, heat 2 Tbsp of the oil over medium heat. Add the almonds and fry, shaking the pan until they are light gold, 2-3 minutes. Using a slotted spoon transfer to a separate bowl.
Slice the onions and add them to the same skillet with 1 Tbsp of oil and 2 Tbsp of the stock. Cover and cook until the onions are soft, 10 to 15 minutes. Add the sugar, cinnamon and 1 tsp of salt. Decrease the heat to med=low, partially cover and continue to cook, stirring until the onions are a deep carmerl color, 1 1/2 or so hours. Add the raisins and heat through. In the meantime, prepare the couscous. In a saucepan, combine 2 2/3 cups of the stock the remaining 2 Tbsp of oil and 1 tsp of salt and bring this to a boil. Rmove from the heat and add the couscous, stir once and cover. It will take about 15 minutes for the couscous to absorb all the liqiud. Reheat the remaining stock, combine 1/2 cup of the heated stock with the orange blossom water and mix with the couscous. Mound the couscous on a warm serving platter. Spoon the onion mixture around the base. Sprinkle with cinnamon, garnish with fried almonds. Sprinkle with extra confectioner's sugar if you like.

Harissa paste is made with garlic, chillis, sesame seeds, oil and spices - you can buy it at most supermarkets.

Harissa is Moroccan Hot Sauce

Recipe:

8 large chiles
1 red bell pepper, roasted
4 cloves garlic, peeled
1 Tbsp freshly squeezed lemon juice
1/2 cup olive oil, plus extra for storage
1 tsp salt
1 1/2 tsps of ground cumin or more

Cut open the chiles, scrape out and discard the seeds and remove stems. Chop them into small pieces and transfer to a bowl of warm water. Soak them until soft, 25 to 30 minutes. Drain the chiles and pat dry with paper towels.

In a blender or food processor, combine the chiles, bell pepper, garlic, lemon juice, oil, salt and cumin. Process until smooth. Transfer to a clean pint jar. Cover with a thin layer of oil. The recipe says this will stay in the fridge for up to six months.

Thanks WWB and Sunchowder, used your recipes last night and it was a resounding sucess. Totally over catered though so now have a freezer full of lamb and veg tangine.