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.
Tabbouleh salad (traditional method & Thermomix)
Description
Ingredients (serves 4) - 75 g very fine bulghur - 1 large bunch flat-leaf parsley, washed and finely chopped - 1 bunch fresh mint, washed and finely chopped - 400 g firm tomatoes, finely diced - 6 spring onions, finely sliced - Juice of 2 lemons - 5 tbsp olive oil - Salt, pepper
Ingredients
Instructions
- TRADITIONAL METHOD
Preparation (traditional method)
1. Soak the bulghur in a bowl of cold water for about 30 minutes (the water should cover the bulghur well). Drain carefully.
2. In a large salad bowl, combine the parsley, mint, tomatoes and onions.
3. Add the drained boulghour and mix well.
4. Pour over the lemon juice and olive oil. Season with salt and pepper.
The salad should be well-flavoured and slightly juicy, but should not be greasy.
5. Set aside in the fridge before serving to allow the flavours to develop.
THERMOMIX® METHOD
Preparation (Thermomix)
1. Place the washed and dried parsley and mint in the bowl and chop for 5 seconds on speed 6. Set aside.
2. Place the onions in the bowl and chop for 5 seconds on speed 5.
3. Add the diced tomatoes and the soaked and drained bulghur. Blend for 10 sec / reverse / speed 3.
4. Add the lemon juice, oil, salt and pepper. Mix gently.
5. Chill for at least 30 minutes before serving.
