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!