insideKENT Magazine Issue 36 - March 2015 | Page 46

FOOD+DRINK CROWD-PLEASING RECIPES Now that the winter is fading away and spring is around the corner, you might be thinking of coming out of hibernation. And what better way to celebrate the season than by throwing a dinner party? If you like the idea of entertaining after the last few months of dreary darkness, here are some delicious recipes to get you started. Spinach and Bacon Stuffed Mushrooms Spaghetti Bolognese with a Chilli Twist (serves 4) (serves 4) This popular Italian cuisine is loved around the world for its flavoursome simplicity. Fun to make and fun to eat, with the added spice of chilli jam, this student staple becomes a sophisticated evening meal. Ingredients • 4 rashers streaky bacon (chopped) • Sprinkle of rosemary • Olive oil • 2 red onions (chopped) • 2 cloves of garlic (finely diced) • 500g minced beef • 400g spaghetti • 1 medium wine glass red wine • 1 400g jar chopped tomatoes • 2 carrots (chopped) • 2 tbsp chilli jam • Salt and pepper These heavenly tasting mushrooms are simple to make and can be prepared in advance, ready to pop in the oven when your guests arrive. Ingredients • 2 tbsp butter (plus some for greasing) • 2 rashers streaky bacon (chopped) • 285g frozen spinach • 4 large mushrooms • 1 onion (chopped) • 2 garlic cloves (minced) • 30ml double cream • 1 tbsp parmesan cheese (grated) • Salt and pepper Method 1. Preheat your oven to 200°C and grease a baking tray 2. Fry up the chopped bacon and put aside 3. Place the frozen spinach in a saucepan with a covering of water and bring to the boil, then reduce the heat and cook for about 10 minutes. Once cooked, remove from the heat and drain 4. Whilst the spinach is cooking, remove ste