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.
Chicken supreme with tarragon sauce (traditional method & Thermomix)
Description
Among aromatic herbs, tarragon is undoubtedly one of my favourites. It perfectly flavours poultry dishes and adds a fresh, elegant note to the sauce. This simple yet refined dish is easy to prepare during the week, but also makes an impression when served at a dinner party with friends or family. Served with potatoes and seasonal vegetables, it becomes a complete, comforting and tasty meal.
Ingredients
Instructions
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TRADITIONAL METHOD
Preparation (traditional method)
1. Peel the potatoes and carrots, then steam or boil them in salted water. Add the broccoli at the end of cooking (8 to 10 minutes).
2. Fry the chopped shallot in butter, add the garlic and brown lightly. Remove the garlic.
3. Pour in the stock and cream, then stir in the cornflour mixture. Simmer for 2–3 minutes until thickened.
4. Add the chopped tarragon, season with salt, pepper, sugar and a dash of lemon juice.
5. Meanwhile, season the chicken breasts with salt and pepper, then fry them in a pan with a little olive oil for 12–15 minutes over medium heat, covering them to ensure even cooking.
6. Serve the sliced egg whites with the vegetables, topped with tarragon sauce.THERMOMIX® METHOD
Preparation (Thermomix)
1. Place 800 g of diced potatoes in the cooking basket, 4 seasoned chicken breasts, pre-cooked in a pan to brown, 300 g of sliced carrots and 200 g of broccoli florets in the upper tray of the Varoma. Cook for 25 minutes / Varoma / speed 1.
2. In the bowl, chop 1 shallot and 1 clove of garlic: 3 seconds/speed 5.
3. Add 30 g butter and sauté for 2 minutes at 120°C on speed 1.
4. Add 1 tablespoon cornflour, 125 g cooking water and 250 g single cream. Cook for 5 minutes/90°C/speed 3.
5. Add half a bunch of tarragon, a pinch of sugar, salt, pepper and lemon juice. Mix for 30 seconds/reverse/speed 3.
6. Arrange the vegetables and golden chicken on a serving dish, pour over the sauce and serve hot.
