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.
Carnivore salad
Description
Here's a flavourful, low-carb summer recipe that my family really enjoyed. It combines fragrant poached chicken, crispy bacon, hard-boiled eggs, creamy avocado and a delicately spiced honey vinaigrette. Ideal for a light but nutritious breakfast, it's also perfect for picnics or packed lunches.
Ingredients
Instructions
- TRADITIONAL METHOD
Preparation (traditional method)
1. Cook the boiled eggs (see my favourite method on the blog) then cut them into quarters.
2. In a saucepan, bring water to the boil with the lemon zest, ½ tsp salt, bay leaf and peppercorns. Plunge in the chicken fillets, cover and cook over a medium heat for 15 minutes.
3. Leave the chicken to cool gently, then cut into cubes.
4. Grill the bacon in a frying pan without fat, then cut into strips.
5. Chop the tomatoes, cut the avocados into strips and wash the lettuce.
6. Prepare the vinaigrette by mixing the olive oil, vinegar, honey, salt and pepper.
7. Arrange the salad on a large platter or in a salad bowl: salad, chicken pieces, eggs, tomatoes, avocado and bacon. Drizzle with vinaigrette and sprinkle with chopped basil.
Tip: for a picnic or packed lunch, place the dressing at the bottom of a jar (or in a separate small container). Add a few drops of lemon juice to the avocado to prevent browning.
THERMOMIX® METHOD.
