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Burnt Cream

Dinner Party

4th September 2011


Over the summer, I rather got out of the habit of holding dinner parties. Not only was I too occupied with work, but there weren't many people to cook for as a substantial number had gone on holiday. However, with la rentrée, they're now back, and so is my appetite!

This dinner started with an avocado, tomato and mozzarella salad that you see in the photo above - servcd like that to minimalise the washing up! 

The next course was a pork medallion with a sauce made from kiwi fruit, shallots and cream (and a glug of gewurtz...) served on slices of raw kiwi and with rice. 


If I'm honest, I didn't like the raw kiwi and when I make this again (and there will be a next time) I won't do it with the contrast of hot and cold. On the other hand, I did like the flavours together and so did my guests so although it may sound like a strange combination, it does work!


For pudding, I made mini redcurrant tarts. I have to admit, I bought the pastry from Picard, a chain of food shops all over Paris which specialise in frozen food. I'd heard great things about these shops and the quality of the products so I thought I'd give it a go. Unfortunately, I was a little disappointed in the quality of the pastry so I'll be sticking to making my own in the future. Even if it is more time-consuming, the enjoyment factor when it comes to eating it afterwards is considerably better.







However, before you write me off as cutting-corners chef, I did make the patisserie cream all by myself. With more than just a hint of the infusion of vanilla pod and a couple more grey hairs from worrying that my milk was going to end up looking like a very lumpy custard from my school days, this is definitely something that I'll do again. 


Next dinner party in a couple of weeks... stay tuned!

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