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Whilst some of my best friends are veges they're a pain in the arse to cook for when you're doing a largely carnivorous menu. I suspect that this is largely because what seems to pass as 'main courses' on most vege sites I've looked at would be classified under 'side dishes and accompaniments' if I was organising things. I'm doing a roast dinner (again) for various people this Sunday an I was going to sever some of the really nice Wild beef from Borough market. So far so good. Along with it I was thinking of doing Rataouille (for that mediterranean feel) and, fro wnat of a better word, Cabbage Dauphinois (because I love to mop up cheesey sauce and gravy). Once again I will probably be trying to introduce too many flavours but the advantage is that a) I don't care about that, I *like* lots of flavours. And if anybody doesn't then they'll probably be too polite to mention it. b) Everything can be done in advance. All i ahev to do is stick stuff in the oven at appropriate times. For the lone rabbit I was planning on doing a mushroom and walnut roast http://www.recipesource.com/special-diets/vegetarian/04/rec0402.html Unless anybdoy has any better suggestions. -- gap wearing anarchist
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