For your lamb: smash up garlic, paprika, ground oregano and olive oil. Rub it over the whole thing.
For the chook: Slice up two lemons, stuff them inside it with some ripped up bread crusts and whole garlic cloves. Lift the skin on the breast, and put a lemon slice in between the skin and the meat, keeps it moist. (This is hilarious, coming from a vegan)
Roast vegies: Potatoes, pumpkin, sweet potato wedges, lemon wedges (squeeze them over everything then chuck them in to roast too)
Also do: chunky diced capsicum and zucchini in a baking dish. Top with breadcrumbs and parmesan cheese, bake.
Also an idea to do a big pre-spread, with a couple of homemade dips, two cheeses, some olives, pistachios or cashews and heaps of crackers (wholegrain rice crackers are always my choice. water crackers also good or verideli soy and linseed, purple pack)
I would suggest these homemade dips:
Spinach dip:
1 clove garlic, 1 cube frozen spinach, 1 handful pinenuts, 2 good dollops yoghurt, all whizzed up in your food processor or blender.
Broadbean dip:
1 clove garlic, 1 cup shelled cooked broad beans, olive oil, parmesan cheese, pine nuts. Whizz.
Dessert? Find a top quality, awesome ice cream, serve it with similarly flavoured schnapps. Quality schnapps. Or, if berries are in season where you are, do a berry and chocolate mousse. Easy as, prepared in advance, let me know if you want the recipe. Was my specialty pre-veganism. Working on a vegan version now!
Reply With Quote
Bookmarks