This menu combination was submitted by MyDish member Johnny who is a vegetarian and has submitted the starter but is on the look out for great vegetarian dishes to cook for him and his friends.
Johnny’s Winter Vegetarian Dinner Party Menu
Starter
Main Course
Sweet Potato, Carrot & Prune Tagine
Buttered Cous-cous
Dessert
The Wild Mushroom risotto uses dried porcini mushrooms, brown chestnut mushrooms, oyster and shitake mushrooms. You fry up some onion and garlic with the chopped mushrooms. After about 5 minutes add the rice together with a glass of wine and a litre of vegetable stock. When the rice is cooked – stir in the butter and half the grated parmesan and mix through. Serve and sprinkle the remaining grated cheese on top.
For the main course Johnny has selected a dish by Kitchen Kitty – A Vegetarian Tagine. This is a Moroccan recipe with cinnamon and ginger spice.
In a heavy pan, heat some oil and add in the ginger, cinnamon, shallots, carrots and sweet potatoes. Add the prunes, homey and stock and then simmer for 25 minutes. Check the vegetables are tender and add herbs and spices, allowing the sauce to reduce until it is thick and syrupy! Serve with buttered cous-cous
For Dessert Johnny has selected Ginger Sponge pudding by Love Baking.
This has been rated 5 stars – Apparently it is very quick and esy to make a really very tasty.
- 50 g unsalted butter
- 50 g soft brown sugar
- 1 egg
- 50 g self raising flour
- 3cm chunk fresh ginger
- 50 g soft brown sugar
- 150 ml freshly boiled water (hot)
Melt the butter and pour into a bowl with 50 g soft brown sugar and finely grated ginger. Lightly beat the egg sift in the flour and gently stir in and pour into a baking dish. Mix the other 50g soft brown sugar with some freshly boiled water and pour over the cake mixture. Don’t worry if it looks a little strange – it will work!
Don’t forget to send through your choice – we only have 12 more menus that we want to share to add to our collection!
