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.
Vinaigrette with shallots and herbs (traditional method & Thermomix)
Description
This homemade vinaigrette made with fresh or frozen shallots and herbs adds a delicate, aromatic touch to all your green salads. Prepared in just a few minutes, it can easily be kept for a week in the fridge in a sealed jar. So you always have a seasoning ready to use!
Ingredients
Instructions
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TRADITIONAL METHOD
Traditional preparation
1. Peel the garlic and shallot, then chop finely.
2. Mix the vinegar, water, lemon juice, honey and mustard in a bowl.
3. Add the olive oil drop by drop, whisking vigorously at first, then more quickly to obtain an emulsion.
4. Stir in the garlic, shallots and herbs.
5. Season with salt and pepper. Pour into an airtight jar and keep in the fridge for up to a week.THERMOMIX® METHOD
Preparation with the Thermomix
1. Place 1 clove of garlic and 1 shallot in the bowl and chop for 3 seconds/speed 8. Scrape down the sides.
2. Add 55 g of herbs, 300 g of olive oil, 60 g of vinegar, 50 g of water, the juice of one lemon, 40 g of mustard, 40 g of honey, salt and pepper.
3. Emulsify for 30 sec / reverse / speed 3.5.
4. Pour into an airtight bottle or jar and store in a cool place.
