My
next decision is what vegetables I'm going to serve – here's the
list :
Roast
potatoes
Roast
parsnips
Lemon
glazed roasted carrots
Cauliflower
cheese
Mange
tout – because they are a favourite!
I've got crunch, sweetness, bright vibrant colours and a creamy
cheesy cauliflower dish.
The added bonus – only the mange tout requires steaming on the
night.
The potatoes, parsnips and carrots are peeled and chopped to size
and part roasted on the morning of the party. I par boil my potatoes,
drain, add a tablespoon of semolina then shake well so that they are
coated. The Chestnut and Apple roast too. Bake in a pre-heated oven
180fan/200c/Gas 6 for 30 minutes. Remove from the oven, cover and
set aside to cool.
For
the cauliflower cheese I steam a whole head of cauliflower, minus its
leaves and then set it aside on a tray lined with layers of kitchen
roll. This allows all the moisture to drain away from the
cauliflower, ready to finish later on. I make the mornay sauce –
cover and set aside until required. I grate Parmesan cheese in
readiness to garnish the cauliflower dish and plan to be generous and
sprinkle liberally! If you're able to use the same oven proof oval
dish as for the Chestnut and Apple roast (see the recipe for the
measurements and a photo in the forthcoming step by step guide) –
both can then be served straight from the oven to the table.
Why so many I hear you ask? Easy … variety is the spice of life
and guests will try something new when offered a choice. Most of my
American friends didn't know what a parsnip was never mind about
sampling this most delicious under-rated vegetable … we'll see!
This is starting to take shape …
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