[Food] Most important aspect of a roast dinner?

[POSKETT AT THE VALLEY]

Cauliflower cheese. It has to be this.

Don’t touch cheese. Known migraine trigger.

 

[Triggaaar]

It’s got to be the gravy for me. If it doesn’t do the biz the whole meal falls short.

I need gravy, but it doesn't need to be amazing. Good meat, good roast potatoes, some gravy and some veg, and we'll be alright.

 

[Triggaaar]

Marmite roast spuds have become a must.

The Connaught pub does Marmite chips with their pies. Damn they're good.

Not sure I'd risk it on a delicate roast though.

 

[Triggaaar]

Made with ‘love’.

Easily the most important thing.

People have done time for that

 

[deletebeepbeepbeep]

I also want to know more about marmite spuds.

 

[OzMike]

Has to be the gravy, love it, I drink it out of a mug like soup.
If parts of the roast are not up to scratch then they can be masked with a good gravy.
Colemans mint sauce is a close second.

 

[jakarta]

Has to be the gravy, love it, I drink it out of a mug like soup.
If parts of the roast are not up to scratch then they can be masked with a good gravy.
Colemans mint sauce is a close second.

Haven't put mint sauce on lamb (huge amount of sugar BTW) for many many years. Reminds me of school meals...

 

[Pevenseagull]

As someone who has cooked over 3,000 of them ..


1 Me.


2 Roast potatoes maketh the roast.
3 Gravy
4 it being lamb shoulder
5 at least 5 veg additional veg cooked to the appropriate texture.

 

[DavePage]

In Canada it was the sweetcorn, mash potato and salad
We moved eventually

 

[Lurkalot]

Nice and crispy roast potatoes!

 

[OzMike]

I sometimes have mint sauce with my gravy.

 

[Shropshire Seagull]

Has to be a knife & fork.

Eating a roast dinner with your fingers, or even chopsticks spoils any food you've cooked.

 

[Herr Tubthumper]

Am I the only person who thinks roast dinners are overrated ?

But to answer the question the potatoes are the key. If these are done well you can almost guarantee the rest will be.

And under no circumstances should they be called 'roasties' like someone else posted above. This is a crime akin to saying 'Bennie eggs' or 'bantz'

 

[WATFORD zero]

Depends on the roast

Chicken - Stuffing and pigs in blankets
Beef - Yorkshires and a fiery Horseradish
Lamb - Slow roast shoulder with Red wine gravy and leeks
Pork - Crackling
Goose - Red Cabbage

 

[Brovion]

It’s got to be the gravy for me. If it doesn’t do the biz the whole meal falls short.

Before I opened this thread I said to myself 'Gravy', so yes, I agree. And there must be enough of it, nothing worse than having a few dry spuds left on your plate. (And roast potatoes come second).

Good shout for cheese sauce though. I don't eat lamb or pork, so if my wife cooks that (her and our son love it) I have broccoli with cheese sauce as a meat replacement.

 

[Brovion]

Am I the only person who thinks roast dinners are overrated ?

But to answer the question the potatoes are the key. If these are done well you can almost guarantee the rest will be.

And under no circumstances should they be called 'roasties' like someone else posted above. This is a crime akin to saying 'Bennie eggs' or 'bantz'

Yes, I agree. We've got some friends who if they ever say "Let's go out for Sunday lunch!" I know it'll be a carvery or somewhere where they do roasts. I'm not a big meat-eater (I can really only do chicken and then only the breast) so I often have the veggie option - which is often quite bland and not something I'd have through choice.

A roast is really well down my list of favourite meals, probably just above a Big Mac and fries.

 

[jessiejames]

Am I the only person who thinks roast dinners are overrated ?

But to answer the question the potatoes are the key. If these are done well you can almost guarantee the rest will be.

And under no circumstances should they be called 'roasties' like someone else posted above. This is a crime akin to saying 'Bennie eggs' or 'bantz'

Very much overated. I enjoy a roast dinner when i have one mainly becsuse its about every 6 weeks. Dont understand people who have one every Sunday, or even more than 1 a week.

Pots must be crispy and fluffy plenty of gravey veg Carrots and snips roasted in honey. Oh no chicken.
Beef pork lamb or honey roasted gammon

 

[Insel affe]

Don’t touch cheese. Known migraine trigger.

Is that what your wife tells you ?

 

[Deportivo Seagull]

It means having both Depor Juniors home and sitting down as a family. Sunday roast is a thing of beauty.

 

[pishhead]

Perfect roast pots. Use Maris pipers, peel keep them large enough so you can get them crispy whilst soft in the middle I usually cut larger ones in half. Soak in salted cold water for at least 30 mins. Put onto the boil, once boiling bring to a rolling simmer and set a timer for 5 mins, meanwhile put your fat of choice into a roasting tray large enough to hold your potatoes whilst not being overcrowded at 220, I prefer to use lard over goose fat. After 5 minutes drain potatoes into a colander leave for a minute then shake to ruffle the potatoes, using the same pan put a good handful of fine polenta and transfer the potatoes and continue to shake to evenly distribute. Transfer the roasting tray into the oven and turn the potatoes every 20 mins. You should have perfect potatoes after an hour.