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.
Crispurrata on oven-roasted winter tomatoes
Description
A tasty combination of creamy, breaded and crispy burrata, served on a rich, fragrant tomato sauce. A generous and elegant dish, perfect for warming up cold days while keeping a touch of sunshine on your plate.
Ingredients
Instructions
- TRADITIONAL METHOD
Preparation
1. Preparing the burrata :
Gently dab the burrata with kitchen paper. Dip it in the flour, then the beaten egg, then the Panko breadcrumbs. For thicker breadcrumbs, repeat the egg + breadcrumbs step.
Place in the freezer for 15-20 min.
2. Prepare the tomato sauce :
Fry the onion in 1 tbsp. olive oil. Add the garlic and cook briefly.
Place the tomatoes and their juice in an ovenproof dish and add the sugar, paprika, chilli, oregano, olive oil, salt and pepper. Mix well.
Roast at 180°C fan oven.
3. Cooking the burrata :
- Oven / Airfryer :
Remove the burrata and spray with a little olive oil. Bake in the upper third of the oven at 180°C (fan oven). Place the sauce in the lower third. Cooking time: 15 to 18 min.
- Deep frying :
Fry at 170°C for 2 minutes. Drain.
4. Assembly :
Arrange the hot sauce on the plate, add the crispy burrata and sprinkle with grated Parmesan and basil. Serve immediately.
THERMOMIX® METHOD.
