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Improving your Sunday Roast.
- Thread starter Leekbrookgull
- Start date
Skint Gull
New member
boil the spuds for 5/10 minutes and shake them to fluff them up before roasting them. Then the spuds will be crispy on the outside
You mean how everybody does roast tatties?
Honestly, if someone asked for ketchup after i'd cooked a roast they'd have their fuckin plate removed from in front of their noses before they could blink
Dave the OAP
Well-known member
Dave the OAP
Well-known member
You mean how everybody does roast tatties?
Honestly, if someone asked for ketchup after i'd cooked a roast they'd have their fuckin plate removed from in front of their noses before they could blink
On our cruise last year, we had a couple of Americans on our table at lunch one day and they smothered everything in Tomato Ketchup....even Dover Sole!!!!!
At breakfast some Amrican smothered tomato ketchup over a ham omlette too
philsussex
New member
At breakfast some Amrican smothered tomato ketchup over a ham omlette too
Is that wrong then?
beorhthelm
A. Virgo, Football Genius
- Jul 21, 2003
- 36,021
the most obvious improvement would be to use Lamb. Beef should be left for steak or stews, Chicken is too plain for roasts.
Leekbrookgull
Well-known member
- Thread starter
- #27
Swede,does not seem to fit in a roast dinner ? Always like mashed buttered carrots though. 
Dave the OAP
Well-known member
Chicken - stuff with chopped chorizo and either spring onions or celery. Squeeze lemon juice over the skin and place a few strategic slivers of butter on top. Plenty of freshly ground black pepper and you will not have a plain roast. In fact if you buy a decent chicken in the first place you will have a succulent feast.
brakespear
Doctor Worm
with beef, serve as a side dish raw sliced onion in vinegar - my mum always used to that when she made a roast and it's well nice.
The Peanut Roaster
Banned
Worcestershire sauce in the gravy, along with a nip of the accompanying sauce in it as well. ( beef = horseradish, etc).
The Grockle
Formally Croydon Seagull
Tip for roast chicken.
Score the skin along the spine of the chicken. Pull skin free from the breast ensuring to keep the skin intact.
Meanwhile select two large rashers of bacon. Butter on both sides, spinkle both sides with parsley and a little tyme.
Back to the chicken, whilst pulling back the skin on one side, cover the exposed breast with one of the buttered & herbed rashers. Repeat on the other side.
Finally pull both flaps of skin right over the cut so they overlap.
Roast as normal, not only will it add flavour it also keeps the breast moist.
********************************************************************
Tip for Roasties.
After par boiling allow potatoes to cool. Completely submerged the potatoes in olive oil or goose fat. Leave them to soak for at leas a couple of hours.
This method always gives a crispy golden roastie.
Score the skin along the spine of the chicken. Pull skin free from the breast ensuring to keep the skin intact.
Meanwhile select two large rashers of bacon. Butter on both sides, spinkle both sides with parsley and a little tyme.
Back to the chicken, whilst pulling back the skin on one side, cover the exposed breast with one of the buttered & herbed rashers. Repeat on the other side.
Finally pull both flaps of skin right over the cut so they overlap.
Roast as normal, not only will it add flavour it also keeps the breast moist.
********************************************************************
Tip for Roasties.
After par boiling allow potatoes to cool. Completely submerged the potatoes in olive oil or goose fat. Leave them to soak for at leas a couple of hours.
This method always gives a crispy golden roastie.
Normal Rob
Well-known member
fry onions and garlic in a large lidded pot, place in one shoulder of lamb, 500 ml chicken stock, 2 carrot, one onion, 2 parsnips and one very large glug red wine.
Place in over at 160 degrees. Then , and this is important, feck off down the pub for 3 hours. Drink 5-6 pints of ale then return, peel and then part boil,and roast spuds. After 4 hours are up remove lamb, set aside and turn the remaining liquid into fabbo gravy by blending it, adding flour, and more red wine.
serve with whatever veg you fancy. Winner every time.
Place in over at 160 degrees. Then , and this is important, feck off down the pub for 3 hours. Drink 5-6 pints of ale then return, peel and then part boil,and roast spuds. After 4 hours are up remove lamb, set aside and turn the remaining liquid into fabbo gravy by blending it, adding flour, and more red wine.
serve with whatever veg you fancy. Winner every time.
Last edited:
eastsussexlalala
New member
- Jan 17, 2010
- 13
I did this to my misses and certainly got a good roasting.
Superphil
Dismember
I detest roast dinners, however, if I must have one, ie when the folks or the outlaws are coming, then I do the meat On indirect heat in the kettle BBQ ( charcoal), cooks it much moister and gives it a bearable taste too.
severnside gull
Well-known member
simplest way to improve the flavour and tenderness of any joint of meat is, after cooking, to allow it to rest for a minimum 10 minutes (20 is best) before you carve. It makes a massive difference.
If you want to just have chops or a steak instead of a joint make up a solution of 15g of salt and 30g of sugar in 300ml warm water. Allow to dissolve and soak the chops or steak for 20 minutes before grilling or frying. Result, lovely tender meat
If you want to just have chops or a steak instead of a joint make up a solution of 15g of salt and 30g of sugar in 300ml warm water. Allow to dissolve and soak the chops or steak for 20 minutes before grilling or frying. Result, lovely tender meat