Recipe help!

zcrat41

Hi people,

I've invited friends for sunday dinner tomorrow forgetting I'm at a kids party in the morning so will have to prep everything in advance.

My plan is:

Slow - Roasted lamb shoulder to be put in before I leave with dauphinsoise and steamed green veg. I can do the veg on my return. I'd like to make the dauphinoise today and reheat tomorrow - is this possible? If I do, shall I assemble and cook tomorrow or do I cook the whole shebang and just reheat tomorrow? It's a Mary Berry recipe with gruyere cheese. I have read I could be dead fancy and cut them with a scone cutter and just reheat tomorrow - any thoughts?

For pud I want to do lemon delicious - I'm considering doing it in the slow cooker but think it'll take too long. I'd have to do it at 10am and we won't eat it till 2pm ish. Could I assemble up to the point of stirring in the merengue whites and just do that at the last minute before we eat and whack in the oven?

I hope you guys don't mind me asking!

suki1964

Dauphinoise reheats well Even when cut. Just cover with a bit of foil to stop it getting too crisp on top

With the pudding I would prepare as you have suggested, whisk the whites just before whacking in the oven

zcrat41

THanks Suki!

Gigervamp

What's lemon delicious?

zcrat41

http://www.olivemagazine.com/recipes/lemon-self-saucing-pudding-lemon-surprise-pudding/4219.html

Apparently it's like a lemon self saucing pudding - you end up with a sponge layer on top and a lemony custard below.

I've never made it before so will let you know how successful it is!

Gigervamp

Thanks for the link, that sounds lovely.