THE MENUS IN MY PREMIUM AREA
If I were to host three dinner parties this autumn, these are the menus I’d choose…
Three opportunities to get together around a lovely table.
MENU No. 2 — A Thursday evening
What an idea! I’ve invited some friends round on Thursday evening for a proper dinner.
Crispy savoury puff pastry · Poultry with tarragon · Chocolate & orange
How about we finally took the time to entertain guests?
Pears, chanterelles & hazelnuts · Roast lamb · Autumn pavlova
MENU No. 15 — An evening with a difference
How about we do something a bit out of the ordinary tonight?
Autumn Cappuccino · Salmon in a golden coating · Chocolate & pear
For each menu: the recipes, the shopping list and my plan of action to organise everything in advance.
Your guests are seated.
You too.
Summer plate of mounted Burrata (traditional method & Thermomix)
Description
Introduction: Here's a fresh, elegant alternative to the traditional cheese or charcuterie platter: a soft, airy burrata, served with heirloom tomatoes, olives and a variety of antipasti. This recipe was born out of a moment of sharing with my beloved nephew and niece, who introduced me to it quite simply with juicy cherry tomatoes. Since then, I've revisited it to make a spectacular starter, perfect for your summer meals with friends or family. Tips : - Do not prepare the salad leaves if you are making the platter several hours in advance. - Assembled burrata keeps a good texture for up to 48 hours in the fridge, but it's best the same day. - Serve with toast, focaccia or breadsticks.
Ingredients
Instructions
- TRADITIONAL METHOD
Preparation - traditional method :
1. Vinaigrette :
Finely chop the garlic and basil in a blender. Add the sugar, salt, pepper, white balsamic vinegar and olive oil. Blend until you have a smooth vinaigrette. Put to one side.
2. Mounted burrata :
In a large bowl, pour the cold cream with the salt and pepper. Whisk until it begins to thicken. Add the chopped burrata and continue to whisk until the mixture is light and fluffy. Chill in a pretty bowl.
3. Assembly:
- Arrange a bed of greenery on a large platter, if necessary.
- Add the bowl of burrata in the centre.
- Cut the heirloom tomatoes into slices or quarters and fan them out.
- Add the cherry tomatoes, whole or halved, onions, olives, peppers and artichokes in a harmonious pattern.
- Drizzle generously with vinaigrette, including over the burrata.
- Sprinkle with chopped basil and serve chilled.
THERMOMIX® METHOD
Thermomix® version:
1. Vinaigrette :
Place the garlic and basil leaves in the bowl.
Blend for 10 sec / speed 8.
Scrape down the sides and add the sugar, salt, pepper, balsamic vinegar and olive oil.
Blend for 15 sec / speed 6.
Transfer and wash the bowl.
2. Mounted burrata :
Insert the whisk.
Add the cream, salt and pepper.
Whisk for 20 sec / speed 3.5, then add the chopped burrata through the hole in the lid and continue to whisk until the burrata has set.
Transfer to a bowl and chill.
3. Assembly:
Follow the assembly steps above...
