What main recipe would compliment .....

[xkatyx]

A caramelised onion tart for starter?

I'm doing a dinner party and have no clue what kind of main to do that will go with it .. If that makes sense!!

Your starter sounds fab! Not clear whether you're looking for vegetarian main or whether you & your guests eat meat/fish? Have a few ideas but depends on what you and your guests do/don't eat.......

Hello,

Thank you for replying

No vegetarians so anything goes really

I would say a nice warming stew. What about Lamb Casserole with couscous and gremolata? Then finish with a chocolate pud.

I would serve the tart with a bit of watercress with basalmic vinegar and then a light main, so probably a fish stewed in tomato with coriander etc? and for dessert some grilled fruit and lime cream (see jamie oliver 20 mins meal)

coq au vin?
I make mine with boneless meat, brown sugar, balsamico, lemon juice, garlic, oregano, dry white wine.

This Lamb rack one is divine, sauce can be made in advance. Lamb only needs about 25 mins (for pink)...

2 heads garlic (about 80g each)
1 tbs olive oil
20g butter
100ml chicken stock
750g small potatoes, scraped clean
2 racks of lamb (about 500g each)
¼ cup chopped flat-leaf parsley

Garlic gravy
100ml chicken stock
½ tsp lemon juice
2 tsp butter

1. Preheat oven to 230°C (210°C fan). For caramelised garlic, peel cloves from heads of garlic and put in a frying pan with olive oil and butter. Sauté gently, until starting to colour, then add chicken stock. Place wet, crumpled baking paper on top and cook garlic gently for 15 minutes.

1. Meanwhile, put potatoes in a saucepan of well-salted water, bring to the boil and simmer for 15-20 minutes until tender. Season lamb with salt and freshly ground pepper, place in a roasting tin and bake for 25 minutes. Remove, cover with foil and leave in a warm place for up to 10 minutes.

1. Remove caramelised garlic from cooking juices and chop coarsely. Reserve juices. Drain potatoes, return to pan and crush gently with the back of a fork. Add two-thirds of the garlic, and chopped parsley, season to taste, then mix lightly.

1. To make the garlic gravy, return pan of garlic cooking juices to a high heat, add extra chicken stock, lemon juice and remaining chopped caramelised garlic and boil rapidly until reduced slightly and well flavoured. Whisk in butter and season to taste.

1. Carve lamb into cutlets. Spoon crushed potatoes into the centre of 4 warmed plates and put cutlets alongside. Spoon around the garlic gravy and serve with a green salad.

This is for four people btw ^^

They all sound soooooo nice, actually making my mouth water.

Thank you everyone I think I may have to steal all those recipes.