Mary Berry’s Scallop Kebabs dinner party menu

Mushroom and Aubergine Pate (V)

A good and simple first course, perfect for non-meat eaters, and any remainders make a tasty sandwich filling. Buy the aubergine from the deli counter in the supermarket.

Ingredients
(Serves 6)
50g (2oz) butter, softened
1 small leek, finely sliced
1 small garlic clove, crushed
100g (4oz) chestnut mushrooms, sliced
225g (8oz) marinated and grilled aubergines, roughly chopped
150g (5oz) full-fat cream cheese 
1 teaspoon lemon juice
25g (1oz) white breadcrumbs
Salt and freshly ground black pepper
1 tablespoon chopped fresh parsley

Method
Melt half the butter in a large frying pan. Add the leek and garlic, and fry on the boiling plate for a couple of minutes. Cover and transfer the pan to the simmering oven for about 10 minutes until just soft. Remove the lid, add the mushrooms and fry on the boiling plate for a few minutes, then stir in the aubergine and set aside to cool.

Spoon the mixture into a food processor with the remaining butter and the cheese, lemon juice and breadcrumbs. Whiz until smooth, then season to taste with salt and pepper.

Spoon into six ramekins or a terrine dish, scatter with parsley and chill them before serving. Serve with toasted brown bread or Melba toast.

Preparing ahead
You can keep this, covered with clingfilm, in the fridge for up to a week.

Scallop, Parma Ham and Mango Kebabs

King scallops with the roe are expensive, but very special. This recipe would also be very good on a hot barbecue. You’ll need eight skewers. A mango has a flat stone in the centre so cut either side of the stone to remove the flesh. It’s not like an avocado, you cannot cut round the stone.

Ingredients
(Serves 4, 2 skewers each)
6 slices Parma ham
24 king scallops
1 large mango
A little sunflower oil

Method
Slice each slice of Parma ham into four lengthways so you have 24 pieces of ham. Wrap each scallop in Parma ham so you have 24 parcels.

Peel the mango and remove the flesh either side of the centre stone. Cut the flesh into 24 large chunks.

Thread a scallop parcel on to each skewer, then a piece of mango, then repeat so you have 3 scallops and 3 pieces of mango on each skewer. Brush with a little oil.

Heat a large grill pan or non-stick frying pan on the boiling plate. Fry the kebabs for about 1 minute on each side until golden brown, the scallops are cooked through and the ham is crisp. Rest them for a few minutes before serving.

Preparing ahead
Make the skewers up earlier in the day, and keep in the fridge, covered.

Blueberry Soufflé Pudding

Good made with plums or gooseberries as an alternative, and it’s at its best as soon as it comes out of the oven.

Ingredients
(Serves 4-6)
50g (2oz) butter, softened
100g (4oz) caster sugar
2 eggs, separated
25g (1oz) plain flour
350mls (12fl oz) milk
Zest and juice of 1 lemon
150g (5oz) fresh blueberries

Pre-heat oven to 180C/Gas 4/150 Fan. Lightly butter a 1.2 litre (2 pint) shallow ovenproof dish.

Method
Measure the butter, sugar, egg yolks and flour together in a bowl and whisk using an electric hand whisk until smooth. Slowly add the milk, then stir in the lemon zest and juice.

Whisk the egg whites until they form soft peaks, then carefully fold into the milk mixture.

Spread the blueberries over the base of the buttered dish and pour the mixture over the top.

Bake on the grid shelf on the floor of the roasting oven for about 20 minutes, if it’s getting too brown slide the cold shelf above.

Serve at once with pouring cream

Conventional oven
Slide into the oven and bake for about 25-30 minutes or until golden brown on top and just set in the middle.

Tip
When stirring the egg whites into the milk mixture be careful not to knock any air out of them and the topping mixture needs to be light and airy.

V = suitable for vegetarians