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How much of a hassle is this recipe?

(7 Posts)
nkf Tue 23-Jun-09 12:25:19

spanishfood.about.com/od/maincourses/r/lomorellenohigo.htm

It looks really nice but a bit hard work for me. I don't usually do stuffing and rolling. What do you think? Any obvious shortcuts? And does it look worth it to you?

TubOfLardWithInferiorRange Tue 23-Jun-09 16:19:56

Ah-15 minute prep time for a roast doesn't seem too bad to me! And it says roll but in the picture it looks more like a fold over. I find my family loves, loves, loves anything rolled or stuffed (I even stuff and roll meatloaf) so I bet it would be a big hit.

stubbyfingers Tue 23-Jun-09 16:26:32

the only obvious faff would be the tying really. The stuffing and cooking is simple enough. I reckon go for it and if it looks a bit, er, rustic, all the more charming! Looks tasty.

nkf Tue 23-Jun-09 19:56:38

I will give it a go. I reckon you are right. It can end up lopsided and, er, rustic.

moondog Tue 23-Jun-09 19:59:20

Dead easy.

nkf Tue 23-Jun-09 20:00:56

Moondog, you sound like a better cook than me. I never do anything that involves prep. I put things in pans with vegetables and herbs and olive oil and cook. Tying is alien to me.

moondog Tue 23-Jun-09 20:11:26

NKF< actually, I wouldn't be stuffing and tying a roll either but that's not the point. You asked if it looked hard.

grin

My cooking gets simpler and simpler. I only had one way to go, having been the kind of kid who was making my own phyllo pastry at 14!

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