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 Stew
Description
Turkey stew is a hearty family dish, perfect for a dinner with friends. It has the advantage of being able to be prepared in advance, kept in the refrigerator for several days and even frozen very well. It is therefore an excellent recipe for days when you want to cook at your leisure and then enjoy your meal without stress. Served with pasta, rice, potatoes, spätzle or simply a green salad, it can be adapted to suit all tastes.
Ingredients
Instructions
- TRADITIONAL METHOD
Preparation (traditional method)
1. Heat the oil in a large frying pan or casserole dish. Add the onions and fry gently.
2. Add the diced turkey and cook over medium heat, making sure the onions do not burn.
3. When the meat begins to brown, add the peppers. Cook, stirring occasionally.
4. When the peppers are half cooked, add the mushrooms and continue cooking for another 5 minutes.
5. Pour in the crème fraîche and mix.
6. Mix the cornflour in a small bowl with 2–3 spoonfuls of cooking liquid, then stir into the stew to thicken the sauce.
7. Season with salt, pepper and a little turmeric.
Serve hot with pasta, rice, potatoes, spätzle or, for a lighter option, with a green salad.
THERMOMIX® METHOD.
