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.
Orange Curd - An orange spread (traditional method & Thermomix)
Description
Orange Curd is a velvety, tangy spread, perfect for topping pies, topping pancakes, enriching yoghurt... or simply enjoying with a spoon. Inspired by the famous Lemon Curd, this orange version brings a fruity sweetness to your desserts. Tip: For a more intense flavour, add a few drops of natural vanilla extract just before filling.
Ingredients
Instructions
- TRADITIONAL METHOD
Preparation - Traditional method
1. Place the orange and lemon juice, zest, icing sugar and butter in a saucepan.
2. Heat over a low heat until the butter has melted and the sugar has dissolved.
3. Increase the heat slightly and whisk in the beaten eggs.
4. Continue whisking until the mixture thickens and begins to simmer (about 1 minute after boiling).
5. For a perfectly smooth texture, blend the mixture with an immersion blender.
6. Pour immediately into screw-top jars rinsed with hot water, close and leave to cool.
7. Keep refrigerated for up to 2 weeks.
THERMOMIX® METHOD
Preparation - Thermomix version
1. Place the sugar in the bowl and spray for 15 sec / speed 10. Scrape down the sides.
2. Add the orange zest and lemon zest, then pulse for 20 sec / speed 10. Scrape down the sides.
3. Add the butter, eggs, orange juice and lemon juice. Heat for 20 mins / 90°C / speed 2 without a measuring cup.
4. Blend for 25 sec / speed 6 using a measuring cup.
5. Pour immediately into screw-top jars rinsed with hot water, close and leave to cool.
6. Keep refrigerated for up to 2 weeks.
