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.
Spiral potatoes
Description
Potatoes in all their forms are always popular, but these ones have something special! Thanks to their spiral cut, they cook faster than whole potatoes on the barbecue, while still being golden brown and crispy. It's a recipe that's sure to be a hit at a meal with friends or a family barbecue. Easy to prepare in the oven or on the barbecue, even the most sceptical will be won over... and even my mother-in-law asked me for the recipe!
Ingredients
Instructions
- TRADITIONAL METHOD
Preparation (traditional method)
1. Wash the potatoes thoroughly and keep the skins on.
2. Push each potato lengthways onto a wooden or metal skewer.
3. Using a knife, make an incision at an angle from one end until it touches the skewer, then continue turning gradually to form a spiral.
4. Gently stretch the spiral without breaking the potato.
5. Mix the olive oil (or melted butter) with the paprika, salt, pepper and any garlic and parsley. Brush the potatoes with this mixture.
6. Cooking :
o On the barbecue: place the potatoes on their sides, never directly on the flames.
o In the oven: bake at 180°C fan oven for around 30 minutes, until golden and puffed.
7. Serve immediately, sprinkled with paprika or fresh herbs.
THERMOMIX® METHOD.
