We have some friends coming for dinner this weekend. I have a very nice Jo Pratt recipe for Venison Bourguignon which I have not made before but am tempted to try as A) I can make it the day before and just re-heat and it will be tastier B) Aldi have frozen venison fillets at the moment and I was looking for a way to try then out C) it looks nice and impressive but is basically a glorified stew.
Now she suggests serving it with spring onion potato cakes, basically mashed potato with spring onions and fried in cakes. I am sort of tempted by these but worry they might turn out soggy and greasy and I don't want to have to stand frying enough potato cakes for 6 people while friends are here, I'd much rather be yakking and drinking wine.
So, would you prefer potato dauphinoise (Sp ? Tired today!) or rich creamy mash with this? If doing the garlic potatoes I would cut them in discs using a scone cutter to serve, looks good that way.
I was thinking of a lovely crisp green salad on the side with this, with homemade french dressing and some crusty bread to mop up the sauce.
I'm not sure about a starter, was thinking maybe just parmesan and pecan crisps to nibble on with a glass of wine when they arrive? It is 6 girls (women) for dinner. Would a starter be too heavy? Or maybe a nice pear and walnut salad or something?
Dessert - what would go well with this menu that is easy to make and can be made ahead. I make a fab tiramisu but don't know if it would 'go' with these flavours?
Thanks!