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.
Eggplant caviar - Baba Ghanoush (traditional method & Thermomix)
Description
Baba Ghanoush, or aubergine caviar, is a delicious alternative to hummus: instead of chickpeas, grilled aubergine is used for a melt-in-the-mouth texture and slightly smoky flavour.
This Eastern Mediterranean speciality is delicious with pita bread or raw vegetables, or as a spread in an Italian quiche (tried and tested).
Rich in fibre and antioxidants (especially nasunin), and lower in calories than hummus, Baba Ghanoush is the perfect light summer aperitif.
Ingredients
Instructions
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TRADITIONAL METHOD
Traditional version
1. Prick the aubergines with a fork. Grill over a high flame or under the grill until the skin is nicely blackened.
2. Leave to cool, cut in half and scrape out the flesh. Squeeze lightly to remove as much juice as possible.
3. Blend the flesh with the tahini, lemon juice, garlic and salt until creamy.
4. Adjust the seasoning.
5. Serve in a flat bowl with a drizzle of olive oil and chopped parsley.
THERMOMIX® METHOD
Thermomix® version
1. Grill the aubergines using the traditional method. Leave to cool, cut, scrape the flesh and press lightly.
2. Place the aubergines, tahini, lemon juice, garlic and salt in the bowl.
Blend for 15 sec / speed 5 until creamy.
3. Serve in a flat bowl. Drizzle with olive oil and sprinkle with parsley.
