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.
Mediterranean chicken skewers (traditional method & Thermomix)
Description
This marinade can be used for any piece of chicken. A few hours in the fridge will give the meat its delicious flavour, but it should always be marinated for at least 30 minutes.
Ingredients
Instructions
- TRADITIONAL METHOD
Preparation (traditional method)
1. In a large bowl, whisk together the chopped garlic, oregano, paprika, thyme, parsley, olive oil, lemon zest and juice, salt and pepper.
2. Cut the chicken and peppers into cubes (approx. 4 × 4 cm).
3. Toss the chicken with the marinade to coat well. Leave to marinate for at least 30 minutes (ideally 1-2 hours in the fridge).
4. Thread the chicken and pepper cubes alternately onto the skewers.
5. Arrange in a shallow dish, pour the remaining marinade over, cover and keep in the fridge until cooked (max. 24 h).
6. Cook on the barbecue, in the pan or in the oven. Serve hot.
THERMOMIX® METHOD
Preparation (with Thermomix)
1. Place the lemon zest in the bowl and chop :
20 sec / speed 10. Scrape down the edges.
2. Add the garlic cloves and chop :
5 sec / speed 5. Scrape down the edges.
3. Add the parsley and chop:
6 sec / speed 6.5. Scrape down the edges.
4. Add oregano, paprika, thyme, oil, lemon juice, salt and pepper.
20 sec / speed 4 to obtain the marinade.
5. Cut the chicken and peppers into cubes (approx. 4 × 4 cm). Mix with the marinade and coat well.
6. Assemble the kebabs, pour the remaining marinade over them, cover and keep in a cool place (max. 24 h).
7. Grill. Serve hot.
