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.
Pickled peppers
Description
You can often find them at a high price in the delicatessen, but why pay so much when you can easily prepare delicious marinated peppers yourself, without preservatives and for a fraction of the price? They're perfect as an aperitif, as an antipasti, or to accompany a summer dish. I like to prepare a big jar of them during the season, when our barbecue is in full swing. These marinated peppers can then be used in a number of recipes: my olive cake or a tasty Caprese risotto.
Ingredients
Instructions
- TRADITIONAL METHOD
Preparation (traditional method)
1. Grill the peppers in one of the following ways:
o on the barbecue,
o directly on a gas flame,
o or in an oven preheated to 230-250°C.
2. Turn the peppers regularly until the skin blisters and blackens in places, but do not let them burn completely.
3. Remove the peppers and place them either under a damp cloth or in a sealed freezer bag. Leave to cool.
4. Peel the peppers, remove the stalks and seeds, then cut lengthways into strips.
5. Place the pepper strips in a sterilised jar and add the finely sliced garlic.
6. Cover completely with olive oil.
7. Keep refrigerated. Peppers will keep for several weeks as long as they are well covered in oil.
THERMOMIX® METHOD.
