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.
Country-style roast pork
Description
This country-style roast pork is a true family recipe: tender, fragrant, and served with a rich, creamy sauce. It has the advantage of cooking slowly in the oven without requiring much supervision, making it an ideal dish for stress-free entertaining. Served with potatoes, carrots or mashed potatoes, it is always a hit with guests.
Ingredients
Instructions
- TRADITIONAL METHOD
Preparation (traditional method)
1. Preheat the oven to 200°C (conventional) or 180°C (fan oven).
2. Finely chop the shallots. Season the pork roast with salt and pepper.
3. Heat the oil and butter in a casserole dish. Sear the roast on all sides until it is golden brown.
4. Remove the roast and quickly fry the shallots and bacon in the casserole dish.
5. Return the roast to the oven, then pour over 50 ml of white wine and 80 ml of water. Cover and bake for 2 hours.
6. When cooked, remove the juice with a ladle (leave the shallots and bacon in the casserole dish).
7. In a small saucepan, add 100 ml of white wine and 100 ml of water to the juice. Bring to the boil.
8. Mix the Cognac with the cornflour, then pour this mixture into the saucepan. Stir and leave to thicken for a few minutes over medium heat.
9. Meanwhile, slice the roast. Add the thickened sauce, shallots and bacon bits.
10. Adjust the seasoning and serve piping hot.
THERMOMIX® METHOD.
