[Food] Most important aspect of a roast dinner?

[Insel affe]

Yorkshire pudding and bread sauce is a must.

 

[PILTDOWN MAN]

Most important aspect is timing.

 

[thedonkeycentrehalf]

Eating it.

Marmite roast spuds have become a must.

Another interested to hear how you do this. I have been making marmite sausage rolls for years but when I made some for some mates recently, they started of saying the couldn't think of anything worse but then polished the plate off and asked if I could cook some more!

 

[Mr Bridger]

Tell me more please.

Tell me more please.

Game changer.

https://www.greedygourmet.com/recipes-by-national-cuisine/english-recipes/marmite-roast-potatoes/

 

[Steve in Japan]

Game changer.

https://www.greedygourmet.com/recipes-by-national-cuisine/english-recipes/marmite-roast-potatoes/

I'm going to try this . I've dabbled with chucking black olives in with the roast potatoes, likewise garlic cloves, but marmite does sound like a sound option.

 

[Insel affe]

Game changer.

https://www.greedygourmet.com/recipes-by-national-cuisine/english-recipes/marmite-roast-potatoes/

Oh my giddy aunt, they are too die for....

want, want, now, now

 

[Eric the meek]

Game changer.

https://www.greedygourmet.com/recipes-by-national-cuisine/english-recipes/marmite-roast-potatoes/

What a splendid idea.

I've known about rosemary roast potatoes (and rosemary yorkshire pudding) and marmite mushrooms for a while, but not marmite roast potatoes.

 

[Insel affe]

I must admit after watching the fast show, I did try and still love cheese melted in mushy peas.....

 

[um bongo molongo]

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.

This is a similar technique to mine but after some experimenting I’ve ditched the polenta and - controversially - moved to sunflower oil over lard/goose fat. As long as you get it really hot it gets them super crispy (a bit like shallow frying)

 

[um bongo molongo]

Game changer.

https://www.greedygourmet.com/recipes-by-national-cuisine/english-recipes/marmite-roast-potatoes/

Interesting. Going to give this a go

 

[Eric the meek]

For marmite fans, it is sometimes referred to as umami, the Japanese fifth taste. You can get in jars in Waitrose.

When I was 19, I had strips of steak we cooked ourselves in a kelp broth in a Japanese restaurant in Vancouver.
I'm 64 now, and I still remember that taste.

 

[highflyer]

I mean...it's ALL a bit 'meh' isn't it? I understand roast dinners are a tradition for many, and a good way to get the family around the table at least once a week. Which is important. But as food? Barely counts as cooking really. More an excercise in logistics. A lot of effort for little reward. I am particuarly ambivalent about roasts in pubs/restaurants. If I am going to pay for someone to cook for me (and that's an all-too-rare luxury these days), I want it to be someone with a bit of skill that can produce something I can't do myself. Not just a load of roasted meat and roasted/boiled veg. I'd also rather have one or two ingredients done really really well rather than the nightmare hodge-podge of 'all the trimmings' *




* I acknowledge this post is essentially heresy and will not make me popular. And please don't bother telling me I'm not doing it right blah blah. I've lost count of times I've been proudly served 'the best ever' roast by various mum's, friends, relatives, pub landlords etc. All pretty much the f*cking same. Minor variations on a dull theme.

 

[Gwylan]

Made with ‘love’.

Easily the most important thing.

Ooh, someone's been watching the latest series of Fargo.

For me, it's all about the spuds. I don't eat meat so veg is everything. I'd be happy with roasties, cauliflower cheese and something green (sprouts for preference)

 

[Official Old Man]

Recently cooked a beef joint in the slow cooker with a very large splash of wine. The beef was perfect but the gravy made using the juice from the beef made the meal. I used white wine but have used red before.

 

[mejonaNO12 aka riskit]

 

[Justice]

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

It’s all about the stock reduction, my lot like a spoonful of Cranberry sauce whacked in during the process along with half a glass of red. I normally reduce by a half. Perfect rich gravy.

 

[zefarelly]

An oven. Plenty of variations on the theme, but difficult to roast without one.

 

[jessiejames]

Marmite roast pots to die for

 

[HastingsSeagull]

Yep gravy is what ties it all together. 100% agree

 

[Hugo Rune]

Marmite roast pots to die for

Do you have a recipe?