Remind me how to cook a Sunday roast…
So, apparently I’m cooking the Sunday roast this week, first time in about 7 years as I’m usually out riding on a Sunday morning.
Any tips or things to remember – it will be pork, so proper crackling will be expected, proper roast potatoes and Yorkshires with some simple veg.
I know it’s pretty simple and will be down to getting the timing right so it comes together, but any little tips to make this rare occurrence more impressive would be appreciated!Posted 4 years agoyossarianMember
Make sure the joint is dry on the outside and at room temp before it goes in. Also score the fat and salt it to draw more moisture out. You can do mental things to the crackling as it cooks with cloves, sage, honey, chilli and stuff but that depends on your tastes. Also you could try making a gravy with ginger and mint but as per the crackling it’s not to everyone’s liking.
Spuds are easy. Get fresh decent roasters, peel and parboil or steam. Put into hot oil and cook them til they start to colour then give them a gentle squeeze so that they sort of splurge out a bit. Then cook again until crispy.Posted 4 years agozippykonaSubscriber
http://www.deliaonline.com/recipes/main-ingredient/poultry-and-game/chicken/roast-chicken-waitrose.htmlPosted 4 years ago
Mrs Zip does this and it’s the best. Having it this Sunday.niksnrMember
Yorkshire Puddings! Remember 843 rule. 8fl oz milk, 4 oz flour (plain) and 3 eggs. Pinch of salt. Do at least an hour before you wanna put on and put batter in fridge to cool. Pre heat oven. The difference in temperature between batter and oven is essential. You should have perfect yorkies! I wanna see pictures!!!! 😆Posted 4 years agobearnecessitiesSubscriber
Take the fat from the meat, mix with some flour in a pan to make a paste, then add water from veg to make a lovely gravy.
However, this is advice from a bloke that’s a bit pissed before 8:30pm, so you should probably ignore what I have to say.
*goes to fridge*Posted 4 years agomaccruiskeenSubscriber
For your potatoes – par boil them, drain, then put the oil and any flavours your going to cook them with (seasoning, herbs, onions, garlic or whatever) in the sauce pan with them and a glug of red wine vinegar. Put the lid on, shake the pan to fluff them up and spread the flavour about, then put them in the roasting tin. Coats everything evenly in oil and tastiness and uses less oil than pouring it over when they’re in the tin.
If you’ve got a double oven I use the smaller one on its own for the yorkies as you want it far hotter than you would for roasting everything else. Properly preheat it as hot as it will go, and have the tray/oil in there getting smoking hot too. Once they’re in don’t look open the door again for 15 minsPosted 4 years agowinston_dogMember
Put into hot oil
again hot oil
then put the oil
Can I just state a simple unavoidable fact.
Vegetable Oil of any description has absolutely no place in roasting vegetables or making yorkshire pudding.
The fat used must be either beef dripping or goose fat, anything else is just wrong.Posted 4 years ago
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