I've just been making a parsley sauce (first time - eek)
All gone very well but I think it tastes too strongly of parsley - any ideas how I can tame the parsley flavour? I am planning to use it to put tuna and peas in and then make a puff pastry plait type thing.
So it's not a total disaster but it does taste a bit parsleyish. I just wondered if there was something else I could add that might counteract the parsley a bit? My PS recipe suggested 2 tbsp of parsely but it is really parselyish!!
Once it is cooked in the plait the falvour will mellow. I'd add a bit of lemon juice. Your plait thing sounds really nice.
Will there be extra parsly auce to pour over? If not, it may be a bit dry with veg and pots. How about a green salad? If you think it needs more starch you could cook some rice and put it inside with the tuna/peas/sauce
Buggered up my pastry (also first go using roll out pastry - I'm such a beginner), rolled it too thin and then constructed it on the worktop instead of the baking sheet and it was too soggy / big to get it off the worktop