[prev] [thread] [next] [lurker] [Date index for 2004/2/16]
On Mon, Feb 16, 2004 at 10:26:00AM +0000, KAY WISTOW A15 said: > Don't mean to criticise, but you've got an awful lot of flavours going > on, especially if you plan to introduce stuffing too. Nope, that's what I posted to the list for. Did you mean to reply to em directly or to the list? > Simplify your starter - suggest grilled goats cheese or halumi on rocket. > Could sprinkle with toasted pine nuts or fairly finely chopped walnuts. It's actually a very simple starter that somebody else had over the weekend - the flavours of the chunk of mozarella and the mild ham actually seem to nullify each other so you don't get those two extremes. Plus I just wanted to make it :) > Do classic red cabbage - takes 2 to 3 hours cooking, but could be done > Friday night or during Saturday cover dish with foil and reheat in oven > whilst potatoes are roasting. Classic red cabbage? > If cheese in starter cut out cauliflower cheese and introduce green beans > (good colour contrast with cabbage, pork crackling etc). Take 4 mins to > cook, toss in butter so all glistening and bob's your uncle. :) But then I wouldn't be able to mop up the gravy/cheese suace mxi at the end. The other factor is that there are going to be babies around so I wondered if Cauli would be good for them as well. > Roast pots - peel and cut so that evenly sized. Par boil for 10 mins, > when poured off water shake vigourously to fluff up surface. What ever > medium you roast in lard, oil , dripping etc ensure at smoking temp when > you initially add potatoes - should take approx 45 mins. Indeed. I learnt from the master. > Do get an invite? If you can make it down :) SimonThere's stuff above here
Generated at 12:15 on 16 Feb 2004 by mariachi 0.41