As we step into the world of special occasions, it’s only fitting that our culinary endeavors match the grandeur of these moments. Whether you’re hosting a birthday bash or ringing in the holiday season, impressing your guests with delectable dishes is key to making memories that will last long after the last bite is savored.
To help you do just that, we’ve curated 18 elegant Waitrose recipes that are sure to make any gathering truly unforgettable. From decadent truffle risotto to show-stopping beef Wellington, and from sweet treats like dark chocolate tart to savory delights like herb-crusted rack of lamb – there’s something for every palate and occasion.
Waitrose Truffle and Wild Mushroom Risotto
A luxurious twist on the classic Italian dish, this recipe combines the earthy flavors of wild mushrooms with the decadent richness of truffles. Perfect for a special occasion or a cozy night in.
Ingredients:
– 1 cup Arborio rice
– 4 cups vegetable stock, warmed
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cups mixed wild mushrooms (e.g., chanterelle, cremini), sliced
– 1 truffle, shaved (about 1/4 teaspoon)
– 1 tablespoon white wine (optional)
– 1 tablespoon grated Parmesan cheese
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat oil in a large saucepan over medium heat. Add onion and cook until translucent.
2. Add Arborio rice and cook for 1-2 minutes, stirring constantly.
3. Add wine (if using) and cook until absorbed.
4. Add stock, one cup at a time, stirring continuously and allowing each portion to absorb before adding the next.
5. After 20-25 minutes of cooking, stir in truffle shavings.
6. Remove from heat, then stir in Parmesan cheese. Season with salt and pepper to taste.
7. Serve immediately, garnished with chopped parsley if desired.
Cooking Time: 25-30 minutes
Waitrose Honey-Glazed Salmon with Asparagus
A sweet and savory combination that’s perfect for a weeknight dinner or special occasion. This recipe is quick to prepare and impressive to serve.
Ingredients:
– 4 salmon fillets (6 oz each)
– 1/2 cup honey
– 2 tbsp olive oil
– 2 tbsp lemon juice
– 2 tsp Dijon mustard
– Salt and pepper, to taste
– Fresh asparagus, trimmed (12-16 spears)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Line a baking sheet with parchment paper.
3. In a small bowl, whisk together honey, olive oil, lemon juice, and Dijon mustard.
4. Place the salmon fillets on the prepared baking sheet.
5. Brush the honey glaze over the salmon, making sure they’re evenly coated.
6. Season with salt and pepper to taste.
7. Roast the asparagus on a separate baking sheet for 12-15 minutes or until tender.
8. Serve the glazed salmon with roasted asparagus.
Cooking Time: 12-15 minutes
Waitrose Beef Wellington with Red Wine Jus
Elevate your dinner party with this show-stopping Beef Wellington, paired with a rich and flavorful red wine jus. This classic dish is sure to impress your guests.
Ingredients:
– 1 (1.2kg) beef fillet, trimmed of excess fat
– 100g mushrooms, finely chopped
– 25g butter, softened
– 25g all-purpose flour
– 1/2 cup red wine
– 1/4 cup beef broth
– 2 tablespoons tomato paste
– 1 teaspoon dried thyme
– Salt and pepper, to taste
– 1 puff pastry, thawed
Instructions:
1. Preheat oven to 200°C (400°F).
2. Season the beef fillet with salt and pepper.
3. In a pan, sauté the mushrooms and butter until golden brown.
4. Roll out puff pastry to a large rectangle.
5. Place the beef fillet in the center of the pastry, leaving a 1-inch border around it.
6. Spoon the mushroom mixture over the beef.
7. Fold the pastry over the filling, pressing gently to seal.
8. Brush with egg wash and bake for 25-30 minutes or until golden brown.
9. Meanwhile, combine red wine, broth, tomato paste, and thyme in a saucepan.
10. Simmer the jus for 5-7 minutes or until thickened.
Cooking Time: 30-40 minutes
Waitrose Lemon and Thyme Roast Chicken
Brighten up your Sunday roast with this refreshing twist on the classic dish. The combination of citrusy lemon and herbaceous thyme perfectly balances the rich flavor of chicken.
Ingredients:
– 1 x 1.2-1.4kg whole chicken
– 2 lemons, sliced
– 2 tbsp olive oil
– 2 tbsp fresh thyme leaves
– Salt and pepper, to taste
Instructions:
1. Preheat the oven to 220°C (425°F).
2. Rinse the chicken and pat dry with paper towels.
3. In a small bowl, mix together olive oil, lemon slices, and thyme leaves.
4. Stuff the cavity of the chicken with the lemon-thyme mixture.
5. Season the outside of the chicken with salt and pepper to taste.
6. Place the chicken in a roasting pan and put it in the oven.
7. Roast for 45-50 minutes or until the chicken is cooked through and golden brown.
Cooking Time: 45-50 minutes
Waitrose Seared Scallops with Pea Purée
This elegant dish showcases the sweetness of scallops paired with a vibrant pea purée, perfect for a special occasion or dinner party. With just a few ingredients and simple steps, you’ll be impressing your guests in no time.
Ingredients:
– 12-16 Waitrose Seared Scallops
– 250g frozen peas
– 25g unsalted butter
– 2 cloves garlic, peeled and minced
– 1/2 lemon, juiced
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 180°C.
2. In a medium saucepan, melt butter over medium heat. Add peas, garlic, and lemon juice. Cook until peas are tender, about 3-4 minutes.
3. Purée mixture with an immersion blender or transfer to a blender and process until smooth.
4. Season purée with salt and pepper to taste.
5. Heat a non-stick skillet over medium-high heat. Add scallops and cook for 1-2 minutes per side, until golden brown.
6. Serve scallops atop pea purée and garnish with chopped parsley if desired.
Cooking Time: 10-12 minutes
Waitrose Dark Chocolate and Raspberry Tart
This indulgent tart combines the richness of dark chocolate with the sweetness of raspberries, perfect for a special occasion or as a treat.
Ingredients:
– 1 x 300g pack Waitrose Dark Chocolate (70% cocoa), broken into pieces
– 1 x 225g packet Waitrose Raspberry Jam
– 1 x 225g block puff pastry, thawed
– 1 egg, beaten (for brushing pastry)
– Fresh raspberries, for garnish
Instructions:
1. Preheat oven to 200°C (180°C fan).
2. Roll out puff pastry on a lightly floured surface to a thickness of about 3mm.
3. Arrange the dark chocolate pieces over one half of the pastry, leaving a 1cm border.
4. Spoon the raspberry jam over the chocolate.
5. Brush the edges of the pastry with beaten egg.
6. Fold the other half of the pastry over the filling and press gently to seal.
7. Place on a baking sheet lined with parchment paper and bake for 25-30 minutes, or until golden brown.
8. Allow to cool before slicing and serving.
Cooking Time: 25-30 minutes
Waitrose Herb-Crusted Rack of Lamb
Experience the flavors of the Mediterranean with this elegant and flavorful dish, perfect for special occasions or dinner parties.
Ingredients:
– 1 rack of lamb (6-8 bones), boned and tied
– 2 tbsp olive oil
– 4 tbsp fresh herbs (parsley, rosemary, thyme, and oregano)
– 2 cloves garlic, minced
– 1 tsp lemon zest
– Salt and pepper to taste
Instructions:
1. Preheat the oven to 200°C (400°F).
2. In a small bowl, mix together olive oil, herbs, garlic, and lemon zest.
3. Rub the herb mixture all over the lamb, making sure it’s evenly coated.
4. Season with salt and pepper to taste.
5. Place the lamb on a baking sheet lined with parchment paper and roast for 20-25 minutes per pound, or until cooked to your liking.
6. Let the lamb rest for 10 minutes before slicing and serving.
Cooking Time: 45-60 minutes (depending on the size of the rack)
Waitrose Butternut Squash and Sage Ravioli
This recipe showcases the comforting combination of roasted butternut squash and fragrant sage, wrapped up in tender pasta pockets. Perfect for a cozy evening meal or as a show-stopping starter.
Ingredients:
– 12-16 Waitrose Butternut Squash and Sage Ravioli
– 2 tbsp olive oil
– 1/4 cup grated Parmesan cheese
– Salt and pepper to taste
– Fresh sage leaves, chopped (optional)
Instructions:
1. Preheat the oven to 200°C (400°F).
2. Toss the ravioli with 1 tablespoon of olive oil, spreading them out in a single layer on a baking sheet.
3. Roast for 12-15 minutes, or until lightly browned and tender.
4. Remove from the oven and top each ravioli with a sprinkle of Parmesan cheese.
5. Season with salt and pepper to taste.
6. Garnish with chopped fresh sage leaves, if desired.
Cooking Time: 12-15 minutes
Waitrose Smoked Haddock and Leek Gratin
A rich and comforting dish that showcases the smoky flavor of Waitrose Smoked Haddock, perfectly balanced with sweet caramelized leeks. This gratin is a perfect main course for a chilly evening.
Ingredients:
– 4 fillets of Waitrose Smoked Haddock (about 120g each)
– 2 large leeks, thinly sliced
– 2 tablespoons unsalted butter
– 1/2 cup grated Cheddar cheese
– 1/2 cup crème fraîche
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 180°C (350°F).
2. Butter a 20cm x 15cm baking dish.
3. Layer the sliced leeks in the dish, overlapping slightly.
4. Place a fillet of smoked haddock on top of the leeks.
5. Sprinkle half the Cheddar cheese and half the crème fraîche over the fish.
6. Repeat layers, finishing with a layer of leeks and a sprinkle of cheese.
7. Bake for 25-30 minutes or until the fish is cooked through and the top is golden brown.
Cooking Time: 25-30 minutes
Waitrose Pomegranate and Feta Salad
This refreshing salad combines the sweetness of pomegranate with the tanginess of feta, perfect for a light and satisfying meal or as a side dish.
Ingredients:
– 1 large pomegranate, arils only
– 200g crumbled Waitrose Feta cheese
– 4-6 mixed greens (such as arugula, spinach, and lettuce)
– 2 tbsp extra virgin olive oil
– 1 tsp lemon juice
– Salt and pepper to taste
Instructions:
1. Cut the pomegranate arils into smaller pieces.
2. In a large bowl, combine the mixed greens, crumbled feta cheese, and pomegranate arils.
3. Drizzle the olive oil over the salad and sprinkle with lemon juice.
4. Season with salt and pepper to taste.
Cooking Time: 10 minutes
Waitrose Spiced Carrot and Coconut Soup
This recipe makes a deliciously creamy and aromatic soup that’s perfect for a chilly day. The combination of sweet carrots, rich coconut milk, and warm spices will transport you to a cozy haven.
Ingredients:
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 2 pounds carrots, peeled and chopped
– 1 teaspoon ground cumin
– 1/2 teaspoon ground coriander
– 1/4 teaspoon ground cinnamon
– 1 can (400ml) coconut milk
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the onion and garlic; cook until softened, about 5 minutes.
3. Add the carrots, cumin, coriander, and cinnamon; cook for an additional 5 minutes.
4. Pour in the coconut milk; bring to a simmer.
5. Reduce heat to low and let soup simmer for 20-25 minutes or until the carrots are tender.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with fresh cilantro leaves if desired.
Cooking Time: 35-40 minutes
Waitrose Pan-Fried Duck Breast with Cherry Sauce
Elevate your dinner party with this show-stopping dish featuring succulent pan-fried duck breast smothered in a rich cherry sauce. Perfect for special occasions or a cozy night in.
Ingredients:
– 4 duck breasts
– 1 cup cherries, pitted
– 1/2 cup port wine
– 1/4 cup honey
– 2 tablespoons butter
– Salt and pepper to taste
Instructions:
1. Preheat the pan with 1 tablespoon of butter over medium-high heat.
2. Season the duck breasts with salt and pepper. Sear for 2-3 minutes per side, or until cooked through.
3. Remove the duck from the pan and set aside. Reduce heat to medium.
4. Add the remaining butter to the pan, then add the cherries, port wine, and honey.
5. Simmer the cherry sauce for 5-7 minutes, or until thickened slightly.
6. Serve the pan-fried duck breast with the warm cherry sauce spooned over the top.
Cooking Time: 20-25 minutes
Waitrose Saffron and Seafood Paella
Experience the rich flavors of Spain with this vibrant paella dish, featuring succulent seafood and the subtle warmth of saffron. This recipe is perfect for a special occasion or a weekend treat.
Ingredients:
– 1 cup Waitrose Saffron Risotto
– 2 cups mixed seafood (shrimp, mussels, clams)
– 1 onion, diced
– 2 cloves garlic, minced
– 1 red bell pepper, sliced
– 1 can of chopped tomatoes (14.5 oz)
– 2 tbsp olive oil
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook the mixed seafood according to package instructions; set aside.
3. Heat olive oil in a large paella pan or skillet over medium-high heat.
4. Add onion and garlic; cook until softened, about 5 minutes.
5. Add red bell pepper; cook for an additional 2 minutes.
6. Add cooked seafood, chopped tomatoes, and Saffron Risotto; stir to combine.
7. Season with salt and pepper to taste.
8. Transfer the pan to the preheated oven and bake for 15-20 minutes or until the rice is cooked and lightly browned.
9. Garnish with chopped parsley, if desired.
Cooking Time: 30-40 minutes
Waitrose Sticky Toffee Pudding with Custard
This classic British dessert combines moist date sponge cake with a sweet and sticky toffee sauce, served with a dollop of creamy custard. It’s the perfect treat for any occasion.
Ingredients:
– 225g dates, pitted
– 225g golden caster sugar
– 2 large eggs
– 100g self-raising flour
– 1/2 tsp baking powder
– 1/4 tsp salt
– 115g unsalted butter, melted
– 150ml whole milk
– Toffee sauce (store-bought or homemade)
– Custard (store-bought or homemade)
Instructions:
1. Preheat oven to 180°C (350°F). Grease a 20cm square cake tin and line with parchment paper.
2. In a large bowl, whisk together sugar, eggs, flour, baking powder, and salt. Add melted butter and whisk until smooth.
3. Stir in pitted dates and pour mixture into prepared tin.
4. Bake for 25-30 minutes or until a toothpick inserted comes out clean.
5. Remove from oven and let cool slightly before pouring toffee sauce over the top.
6. Serve warm with a dollop of custard.
Cooking Time: 25-30 minutes
Waitrose Roasted Beetroot and Goat Cheese Tart
This elegant tart combines the sweet earthiness of roasted beetroot with the creamy tang of goat cheese, all wrapped up in a buttery pastry crust. Perfect as an appetizer or main course.
Ingredients:
– 1 sheet of frozen puff pastry, thawed
– 2 large beetroot, peeled and chopped into wedges
– 1/4 cup olive oil
– Salt and pepper to taste
– 200g goat cheese, crumbled
– Fresh thyme leaves for garnish
Instructions:
1. Preheat oven to 220°C (425°F).
2. Roll out the puff pastry on a lightly floured surface to a thickness of about 3mm.
3. In a separate bowl, toss the beetroot with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes or until tender.
4. Arrange the roasted beetroot on one half of the pastry, leaving a 1-inch border around the edges.
5. Top with crumbled goat cheese and fold the other half of the pastry over to form a triangle.
6. Brush the pastry with a little water and bake for an additional 15-20 minutes or until golden brown.
7. Garnish with fresh thyme leaves and serve warm.
Cooking Time: 40-50 minutes
Waitrose Gin and Tonic Sorbet
Elevate your summer with this unique sorbet recipe that captures the essence of a Gin and Tonic. This refreshing dessert is perfect for warm weather gatherings or as a palate cleanser between courses.
Ingredients:
– 250ml Waitrose Gin
– 500g granulated sugar
– 250ml tonic water
– 1 liter lemon-lime soda
– Fresh lime juice (optional)
Instructions:
1. Combine the gin, sugar, and tonic water in a medium saucepan.
2. Bring the mixture to a boil over high heat, then reduce the heat to medium-low and simmer for 5 minutes.
3. Remove from heat and stir in the lemon-lime soda.
4. Strain the mixture into an ice cream maker and churn according to manufacturer’s instructions.
5. Once set, scoop into bowls and garnish with a squeeze of fresh lime juice, if desired.
Cooking Time: 10-15 minutes (chilling time not included)
Waitrose Moroccan-Spiced Vegetable Tagine
This vibrant and aromatic tagine is a flavorful celebration of North African cuisine, with a blend of warm spices and tender vegetables. Perfect for a cozy dinner or as a centerpiece for a gathering.
Ingredients:
– 1 large onion, chopped
– 2 cloves of garlic, minced
– 1 red bell pepper, chopped
– 1 can of chickpeas (14oz)
– 1 zucchini, sliced
– 1 cup of mixed vegetables (such as carrots, potatoes and sweet potatoes)
– 2 tbsp olive oil
– 2 tsp ground cumin
– 1 tsp smoked paprika
– 1/2 tsp ground cinnamon
– Salt and pepper, to taste
– 1 can of chopped tomatoes (14oz)
Instructions:
1. Heat the oil in a large saucepan over medium heat. Add the onion and cook until softened, about 5 minutes.
2. Add the garlic, bell pepper, chickpeas, zucchini, and mixed vegetables. Cook for an additional 5 minutes, stirring occasionally.
3. Stir in cumin, smoked paprika, cinnamon, salt, and pepper. Cook for 1 minute.
4. Add the chopped tomatoes and bring to a simmer.
5. Reduce heat to low and let tagine cook for 20-25 minutes or until the vegetables are tender.
Cooking Time: 25 minutes
Waitrose Classic Eggs Benedict with Hollandaise
A luxurious brunch dish that combines toasted English muffins, crispy bacon, poached eggs, and a rich Hollandaise sauce.
Ingredients:
– 4 eggs, poached
– 2 tablespoons unsalted butter
– 1/2 cup all-purpose flour
– 1/2 cup lemon juice
– 1/4 cup egg yolks
– Salt and pepper to taste
– 4 English muffins, toasted
– 6 slices of bacon, cooked crispy
– Fresh parsley, chopped (optional)
Instructions:
1. Start by making the Hollandaise sauce: In a heatproof bowl, whisk together butter, flour, lemon juice, and egg yolks.
2. Set the bowl over a pot of simmering water and whisk constantly until the mixture thickens, about 5 minutes.
3. Toast the English muffins and cook the bacon until crispy.
4. Poach the eggs by cracking them into boiling water and cooking for 3-4 minutes or until cooked to your liking.
5. Assemble the dish by placing a toasted English muffin half on each plate, topping with a slice of bacon, a poached egg, and spooning the Hollandaise sauce over the top.
6. Garnish with chopped parsley if desired.
Cooking Time: 15 minutes
Summary
Elevate your cooking game with these elegant Waitrose recipes, perfect for special occasions. From comforting to decadent, this collection features dishes like Truffle and Wild Mushroom Risotto, Honey-Glazed Salmon with Asparagus, Beef Wellington with Red Wine Jus, and more. Impress your guests with impressive main courses like Lemon and Thyme Roast Chicken or Herb-Crusted Rack of Lamb. And don’t forget sweet treats like Dark Chocolate and Raspberry Tart or Sticky Toffee Pudding with Custard. These recipes are sure to make any occasion a culinary success.
Leave a Reply