Wine Club - Dinner Party Recipes

Berrys’ talented Head Chef Stewart Turner specially creates recipes for the Wine Club Dinner Party case; 

Once logged in, Wine Club Members can view the recipes, as well as download the recipe sheets.

January 2012 Dinner Party Recipes

• Caramelised Onion Tarts
• Moroccan Braised Pork Cheeks
• Wild Mushroom Risotto with Seared Scallop
• Steamed Lamb Pudding

November 2011 Dinner Party Recipes

• Twice-baked Cheese Soufflé with Honey Roast Parsnips
• Venison Haunch Baked in a Salt Crust
• Supreme of Pheasant with Bacon, Chestnuts and Creamed Brussels Sprouts
• Crispy Eggs Benedict

September 2011 Dinner Party Recipes

• Lobster Ravioli With Its Own Dressing
• Braised Ox Cheeks with Foie Gras Dumplings
• Fillet Steaks with Stilton and Port Sauce
• Confit Pork Belly with N’Cantarata Sauce

July 2011 Dinner Party Recipes

• Lime Marinated Scallop Ceviche with Mango
• Barbecue Ribs with Coleslaw
• Charred Middle Neck of Lamb Fillet with Lentil and Chorizo Salsa
• Supreme of Halibut with Peas a la Française

May 2011 Dinner Party Recipes

• Spring Rabbit and Leek En Croute With Apple and Vanilla Chutney
• Supreme of Salmon with Sorrel Sauce
• Salad Lyonnaise
• Steak Hache

March 2011 Dinner Party Recipes

• Salad of Grilled Leeks with Cured Ham, Quails Egg and Blood Orange Dressing
• Quail and Chicken Liver Salad with Mustard Pears and Shallot Rings
• Pan Fried Trout with Almond Puree
• Pot Roast Guinea Fowl with Spring Mushrooms

January 2011 Dinner Party Recipes

• Tian of Crab
• Beef Empanadas
• Herb Crusted Rack of Lamb
• Oxtail Pudding

November 2010 Dinner Party Recipes

• Smoked Salmon Terrine
• Salad of Wood Pigeon with Beetroot and Black Pudding
• Roasted Goose Breast with Swede, Chestnuts and Braised Umbria Lentils
• Honey and Mustard Glazed Gammon

September 2010 Dinner Party Recipes

• Seared Spiced Tuna Panzanella
• Braised Ox Cheek with Wild Mushrooms and Pancetta
• Roast Partridge with Bacon, Garlic and Thyme
• Loin of Venison En Croûte

 July 2010 Dinner Party Recipes

• Prawn Skewers with a Salad of Summer Vegetables
• Roast Duck with Cherries
• Barbecued Pork Belly with Salad of Green Beans
• Roast Rump of Lamb with Ratatouille Gratin

May 2010 Dinner Party Recipes

• Pulled Pork with Peach Chutney
• Barbecued Leg of Lamb
• Smoked Duck and Beetroot Salad with Goats’ Cheese Beignets
• Grilled Calves’ Liver Saltimbocca

March 2010 Dinner Party Recipes

• Salmon Rillettes
• Supreme of Chicken with Spring Morels and Wild Garlic
• Brined Roasted Rack of Pork
• Grilled Sirloin Steaks with Chimichurri Sauce

January 2010 Dinner Party Recipes

• Clam and Sweetcorn Chowder
• Roast Wild Duck Cassoulet
• Roast Monkfish with Red Wine Butter and Bourguignon Garnish
• Peppered Veal Saltimbocca

November 2009 Dinner Party Recipes

• Spaghetti with Chilli, Garlic and Spicy Italian Sausage
• Traditional Roast Duck with Classic Bitter Orange Sauce
• Crispy Squid with Saffron Aioli
• Roast Leg of Lamb in Salt Crust with Creamed Horseradish

September 2009 Dinner Party Recipes

• Buffalo Mozzarella, Beetroot and Broad Bean Salad
• Lamb Caldreta with Pepper and Chickpea Stew
• Rump Steak Burger
• Truffle Pasta

July 2009 Dinner Party Recipes

• Terrine of Rabbit Rillette
• Grilled Sardines on Tomato Bruschetta
• Slow Roast Pork Belly with Lentils and Piquillo Peppers served with Salsa Verde
• Grilled Lamb Leg Steaks with Sauce Soubise

May 2009 Dinner Party Recipes

• Salmon tartare
• Veal loin steaks with oven roasted tomatoes & broad bean salsa
• Grilled pork cutlet with courgette chutney

March 2009 Dinner Party Recipes

• Crab Tart with Lamb’s Lettuce
• Grilled Rib of Beef with a Gratin of Wild Mushrooms
• Confit of Duck

January 2009 Dinner Party Recipes

• Tiger Prawn Risotto
• Stuffed Saddle of Lamb with Gratin Dauphinoise
• Game Casserole with Sage, Onion and Bacon Dumplings
• Roast Haunch of Venison with Crushed Butternut and Roasted Parsnips

November 2008 Dinner Party Recipes

• Smoked Salmon Rugelach
• Ham Hock Terrine
• Beef Wellington
• Roast Goose

September 2008 Dinner Party Recipes

• Pan-fried Langoustines with Herb Gnocchi and Butternut Purée
• Roast Supreme of Gressingham Duck with Caramelised Endive Tart and Spiced Plum Chutney

Berrys also offers to all  Wine Club Members Recipe Matching Service for bespoke wine suggestions, provided by Berrys’ food and wine matching expert, Nick Page.