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.
Marinated whole roast chicken
Description
There's nothing better than a hearty roast chicken, marinated in advance to bring out all its flavours. This recipe is child's play to prepare: a quick marinade, a rest in the fridge, and you're done. The result is tender, juicy and fragrant meat, perfect for a family meal or a barbecue with friends. The same marinade works just as well for a whole chicken as for thighs or breasts. It's ideal for barbecuing, and for a change of pace, you can even try the original "beer can" marinade to surprise your guests!
Ingredients
Instructions
- TRADITIONAL METHOD
Preparation (traditional method)
1. Mix all the marinade ingredients in a bowl.
2. Brush the whole chicken with this paste, or place the chicken pieces with the marinade in a large ziplock bag.
3. Leave to marinate in the fridge for 24 hours, well wrapped, to allow the flavours to develop.
4. Remove the chicken from the fridge 30 minutes before cooking to bring it back to room temperature.
Oven cooking
1. Preheat oven to 240°C.
2. Place the chicken on a baking tray, place in the oven and immediately lower the temperature to 200°C.
3. Cook for around 1 h 20, basting halfway through.
4. Remove the chicken from the oven and leave to rest for 10 minutes, covered with aluminium foil and a tea towel.
5. Carve and serve piping hot.
BBQ version
Place the marinated chicken pieces directly on the grill.
Chicken on a beer can" variant
1. Open a can of beer and remove half the contents.
2. Sit the marinated chicken on the can, fold the wings behind the back and spread the thighs to form a tripod.
3. Place in the oven (or barbecue) surrounded by vegetables, as described above.
THERMOMIX® METHOD.
