Stress free entertaining is possible- just get ahead with excellent preparation.
Now that spring is finally here, hors d'oeuvres is an easy choice.
Very light, very refreshing and very easy. The fois gras is missing as it was finished and I had forgotten to take a picture at the time!
Fresh crab was simply mixed with lime juice and seasoning. Guernsey crab is the BEST, but try to source fresh crab.
Fresh (not frozen) prawns were simply prepared and placed on a homemade aioli. The Thermomix makes the best mayonnaise and aioli – of course. Mine looks a tad green, with a hat tip to st Patrick's day :), I suspect my greenish olive oil caused this. This recipe is from the fast and easy cooking TM book.
- 2 garlic cloves
- 2 egg yolks
- 5 ml Dijon mustard ( I used cepes mustard)
- 5 ml lemon juice
- 200ml olive oil
- Sea salt and pepper
Mince the garlic at speed 10. Whisk the egg yolks, mustard and lemon juice into the garlic using the butterfly whisk while pouring the olive oil through the TM lid at speed 4. When all the oil is added mix sp4 for 10 seconds. That's it!
The orange, parsley and spinach shots are a martin wishart from the TM book In the Mix.
Blend 10g continental parsley, 35g baby spinach, and 400ml orange juice for 3 minutes speed 10. Transfer to jug and remove foam from top. Very refreshing.