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.
Spicy potato wedges (traditional method & Thermomix)
Description
Here is a simple and tasty side dish that will appeal to the whole family. These spicy potato wedges are crispy on the outside and soft on the inside. They can be enjoyed as a side dish or on their own, with a delicious homemade sauce.
Ingredients
Instructions
- TRADITIONAL METHOD
Preparation (traditional method)
1. Preheat the oven to 230°C with a baking tray placed in the middle.
2. In a large salad bowl, mix together the oil, paprika, cayenne pepper, oregano and salt.
3. Peel the potatoes, cut them into quarters (eighths), wash them and dry them thoroughly.
4. Add them to the bowl with the polenta and mix thoroughly to coat them well.
5. Arrange the quarters on a baking tray lined with hot baking paper and bake for 25 to 30 minutes at 230°C, until golden brown and crispy.
6. Serve immediately.
Variation: you can also cook them in an Actifry (29 minutes, programme 1).
THERMOMIX® METHOD
Preparation (Thermomix version)
1. Place the oil, paprika, cayenne pepper, oregano and salt in the bowl and mix for 5 seconds/speed 5.
2. Transfer the marinade to a large salad bowl and follow the steps for the traditional version, starting with the addition of the potatoes.
