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.
Hollandaise sauce (traditional method & Thermomix)
Description
As soon as as asparagus arrives on the market, I immediately think of a good hollandaise sauce. In England, we don't have white asparagus, but green asparagus goes just as well with this creamy, tangy sauce. After much trial and error, I've found a recipe that suits me perfectly. It doesn't just work with asparagus: it's also delicious with fish, eggs, broccoli or spinach.
Ingredients
Instructions
- TRADITIONAL METHOD
Traditional preparation
1. Cut the butter into walnut-sized pieces.
2. Place the egg yolks, lemon juice, stock powder, pepper, nutmeg and chillies in a heavy-bottomed saucepan. Whisk lightly.
3. Place the saucepan in a simmering bain-marie and whisk until the mixture begins to thicken.
4. Add the butter piece by piece, whisking constantly. Each piece should be well incorporated before adding the next.
5. Remove the pan from the bain-marie regularly to prevent the sauce from cooking too quickly. If it appears to be coagulating, briefly immerse the base in cold water.
6. When all the butter has been incorporated and the sauce has the consistency of a light mayonnaise, remove from the heat.
7. Serve immediately in a sauce boat rinsed with hot water.
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Student version (ultra-simple in the blender)
1. Melt the butter in the microwave (about 1 min).
2. Place the egg yolks, lemon juice, stock powder, nutmeg, pepper and chopped chillies in a powerful blender. Blend for 5 sec.
3. Slowly drizzle the melted butter into the mixer while it is running.
4. Serve immediately.
THERMOMIX® METHOD
Thermomix version
1. Place the butter in the bowl and melt for 4 mins / 70°C / speed 2. Set aside.
2. Place the egg yolks, lemon juice, stock powder, salt, pepper, nutmeg and chillies in the bowl. Heat for 2 mins / 75°C / speed 3.
3. Insert the whisk. Mix for 4 mins / 80°C / speed 4, gradually pouring the melted butter through the hole in the lid in a thin stream.
4. Remove the whisk and serve immediately...
