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.
Hen broth from a carcass (traditional method & Thermomix)
Description
A clear, golden broth like the one in the photo needs no tricks. It's comforting when you're tired or have a cold, nourishing without weighing you down, and provides essential minerals and proteins. With a chicken carcass from a roast chicken or cut up yourself, you can easily prepare a healthy, flavourful base for many recipes. More economical, with no waste, and much tastier than commercial broths.
Ingredients
Instructions
- TRADITIONAL METHOD
Preparation - traditional method
1. Chop the vegetables coarsely.
2. Place all the ingredients in a large pot and cover with cold water.
3. Bring slowly to the boil, then reduce the heat and simmer, covered, for 2 hours.
Skim if necessary during cooking.
4. Filter the stock through a fine sieve or muslin cloth.
5. Leave to cool. Keep refrigerated for 3-4 days or freeze in portions.
THERMOMIX® METHOD
Preparation - Thermomix
1. Place the vegetables in the Thermomix bowl and chop for 5 seconds on speed 5.
2. Add the carcass, herbs, spices and 1200g water.
Cook for 60 mins / 98°C / reverse / speed 1.
3. Filter through a fine sieve or cloth.
4. Leave to cool and store as above...
