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.
Bear's garlic purée (traditional method & Thermomix)
Description
With the arrival of spring, wild garlic perfumes the undergrowth... and our plates! This mashed potato with wild garlic is a simple, economical recipe that's full of flavour. Its slightly green colour and unique flavour make it an original accompaniment to meat, fish or vegetarian dishes.
Ingredients
Instructions
- TRADITIONAL METHOD
Preparation - traditional version
1. Peel the potatoes, cut into pieces and cook in a large pan of salted water until tender (approx. 20 minutes). Drain.
2. Heat the milk with a pinch of salt and the butter. Finely chop the wild garlic and add to the milk to infuse for a few minutes.
3. Mash the potatoes with a potato masher or fork.
4. Gradually stir in the milk/butter/bear's garlic mixture until you have a smooth purée.
5. Adjust the seasoning and serve hot.
THERMOMIX® METHOD
Preparation - Thermomix version
1. Place the halved wild garlic leaves in the bowl and blend for 2 seconds on speed 8. Scrape down the sides.
2. Insert the whisk. Add the cubed potatoes, salt, milk and butter.
3. Cook for 25 min / 98 °C / simmering speed (spoon).
4. Blend for 10 sec / speed 3 to obtain a smooth purée.
5. Serve hot.
