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.
Flamed cinnamon orange compote (BBQ special)
Description
This spiced orange compote, cooked in foil over an open fire and flambéed with Cointreau just before serving, is the perfect end to a summer barbecue. A dessert that's fruity, melt-in-the-mouth, warm and spectacular - without the need for complicated preparation.
Ingredients
Instructions
- TRADITIONAL METHOD
Preparation
1. Peel the oranges raw, remove the segments and dice, carefully removing all the membranes and seeds.
2. Spread the orange flesh over 4 sheets of kitchen foil.
3. Sprinkle each portion with ½ tbsp brown sugar and 1 pinch cinnamon.
4. Add the raisins and slivered almonds evenly.
5. Close the papillotes tightly. Place them on the low coals of the barbecue.
6. Cook for 20 minutes, until the fruit is tender and candied.
7. Slightly heat the Cointreau close to the fire (without boiling).
Just before serving, open the papillotes, pour in 1 tbsp Cointreau per portion and flambé.
THERMOMIX® METHOD.
