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.
Turkey Caprese panini with olive mayonnaise (traditional method & Thermomix)
Description
There's nothing like a warm, crispy panini to delight the whole family! We like to revisit the classics, and this Caprese panini, already well known on the blog in its vegetarian version, has been given a carnivorous twist that appeals to young and old alike. The homemade olive mayonnaise adds an irresistible Mediterranean touch, and if you want to take the pleasure even further, make your own homemade panini bread - the recipe is already on the blog.
Ingredients
Instructions
- TRADITIONAL METHOD
Preparation - Traditional method
1. Prepare the mayonnaise
- In a tall container, blend the lemon juice and egg yolks with an immersion blender.
- Add the oil in a thin stream while blending until you have a smooth mayonnaise.
- Stir in the chopped black olives. Set aside in a cool place.
2. Prepare the tomato garnish
- Combine the shallot, tomato, chopped basil, oil and balsamic vinegar.
- Season with salt and pepper and set aside to cool.
3. Cook the meat
- Season the turkey escalopes with salt and pepper.
- Grill for 4 mins on each side on a grill or in a hot panini press.
- Cover with slices of mozzarella and leave to melt slightly.
4. Assembling the paninis
- Cut the panini bread in half.
- Spread the base with the olive mayonnaise.
- Garnish with rocket, grilled turkey and marinated tomatoes.
- Close, brush the top with mayonnaise and grill in the panini press until the cheese has melted.
THERMOMIX® METHOD
Preparation - Thermomix version
1. Mayonnaise with olives
- Place a jar on the lid of the bowl and weigh in the oil. Set aside for later use.
- Place the lemon juice and egg yolks in the bowl, then emulsify for 1 min 30 sec / speed 4, pouring the oil slowly over the lid.
- Stir in the hand-chopped black olives. Set aside for later use.
2. Tomato garnish
- Place the basil in the bowl and blend for 10 seconds on speed 8.
- Add the shallot and tomato, oil, vinegar, salt and pepper, then blend for a few seconds / reverse direction / speed 3. Put to one side.
3. Cooking and assembly
- Cook the cutlets on a grill or in a hot panini press for 4 minutes on each side, then cover with the mozzarella to melt it.
- Top the loaves as in the traditional method and toast.
