Create an impressive three course dinner party meal with minimal fuss thanks to Discover Delicious Wales (sponsored post)
If you enjoy having friends round for dinner parties but always dread the planning and cooking part, then you’re going to love today’s post! I’ve teamed up with Discover Delicious Wales, the online marketplace that celebrates and promotes the incredible artisan food and drinks producers of Wales.
The website allows people from all over the UK to buy Welsh products that they might not otherwise have the opportunity to find.
Discover Delicious Wales challenged me to create a three course dinner party menu that was impressive and super tasty yet easy to put together.
All of the products shown here came from the Discover Delicious website and can be ordered online. They arrived in this beautiful hamper which was a lovely change from my usual online grocery shop!
The website has a wide variety of produce, from meat & poultry to cheese and other dairy products, store cupboard essentials, snacks and desserts and even drinks.
There was so much choice it took me quite some time to finalise my menu but in the end I settled on:
Starter – Beetroot Bombs with Salad Leaves
For the starter I decided to go with these delicious Beetroot Bombs. They are a delicious combination of beetroot, carrot and spices and are the perfect no-fuss starter; just put them in the oven for 20 minutes and serve with some salad leaves and a horseradish dip on the side.
These Beetroot Bombs come in a box of six but you can freeze any that you don’t want to immediately use.
Mains – Chilli & Garlic Rubbed Roast Chicken with Umami Wedges & Kale
For the main course I decided to go with a twist on the classic roast chicken and chips. I used this Halen Mon Sea Salt with Chilli & Garlic to create a delicious salty rub for the chicken which made the skin extra crispy! I then sprinkled some Umami Seasoning onto homemade potato wedges and served it all up a big portion of kale and Halen Mon Bloody Mary Ketchup for dipping!
The main course went down an absolute storm and I’ve included the full recipe at the bottom of this post if you’d like to try it out for yourself. The combination of classic ingredients with a modern foodie spin worked really well and everyone was very impressed!
We washed it down with some bottles of Hallets Cider which felt the perfect drink to have at this time of year.
Dessert – Vanilla Ice Cream with a Salted Caramel Drizzle and Peanut Butter Chocolate
Although I love to cook, I have to admit that desserts are not my forte. So I was really pleased to see that Discover Delicious Wales had lots of ingredients on their site which could help me pull off the perfect dessert to end our meal.
I opted for some simple vanilla ice cream topped with Halen Mon Salted Caramel Spread and a chunk of Wickedly Welsh Peanut Butter Chocolate. This was a flavour sensation and made it so easy to create a wonderful dessert in just a few seconds.
For lots more other Welsh food and drink products, along with hampers and gift cards, be sure to check out the Discover Delicious Wales website.Print
Chilli & Garlic Rubbed Roast Chicken with Umami Wedges & Kale
- Prep Time: 10 mins
- Cook Time: 1 hour 30 mins
- Total Time: 1 hour 40 minutes
- Yield: 4 1x
- Category: Main Meal
- Cuisine: European
A delicious and hearty dinner party menu that simple to make, but so impressive to serve up!
For the Roast Chicken
- 1 whole chicken
- ½ tbsp Halen Mon Chilli & Garlic Sea Salt
- 1 tsp smoked paprika
- 1 tbsp olive oil
For the Umami Potato Wedges
- 500g charlotte potatoes
- ½ teaspoon Umami Seasoning
- ½ tbsp olive oil
For the veggies:
- 300g chopped kale
- Preheat the oven to 180c.
- Remove the chicken from any packaging and place the chicken in a baking dish.
- Add the sea salt, paprika and oil to a bowl and mix well. Then rub this onto the chicken.
- Cook for 90 minutes or according to the instructions depending on the weight of the chicken.
- When the chicken is fully cooked, remove from the oven and wipe away most of the salt.
- To cook the wedges, wash the potatoes and cut them into half or quarters (depending on their size), leaving the skins on.
- Add them to a bowl with the umami seasoning and oil and mix well. Add to a dish and cook in the oven alongside the chicken for 20 minutes.
- Finally, boil the kale in hot water for 5 minutes and then drain well.
- Serve immediately.
Tried this recipe out on friends at the weekend and it was great! Super easy to make but everyone thought I’d gone to masses of effort!