A British Sunday roast is very much a tradition that we all enjoy and take a great amount of pride in. Modern day Roast Dinners are now not contained to the weekend, any day can be roast dinner day! Below is a mixture of tradition roast dinner essentials mixed with modern twists. Enjoyyy!!
Leave your meat to rest, wrapped in foil for up to 30 minutes after taking it out of the oven- this will ensure it is extra succulent and flavoursome.
Roast Pork Belly is fast becoming a favourite in Michelin Star restaurants, but to get the best indulgence this needs to be eaten in the comfort of your own home.
Top Tips is to score the top of pork belly to create that all important and essential Crackling!! To serve on a bed of apple and cabbage in a pool of gravy made from the meat juices.
Lamb and rosemary are culinary soul mates. So before popping into the oven our Lamb Top Tip is to make a paste from crushed garlic cloves and olive oil. Then make inch deep scores all across the lamb and insert rosemary steams. Suggested Lamb joint would be a Leg of Lamb, the meat is incomparable!
The British love of beef, and particularly for lunch on a Sunday is nothing new. It is such a part of the national identity that even the French call us "rosbifs" (roast beefs) and the Yeoman of the Guard - (the royal bodyguard) - have been affectionately known as, "beefeaters" since the 15th century.
And of course you can't have Roast Beef without Yorkshire Puddings!
Crispy Roast Potatoes
For the tastiest and crispiest roast potatoes, be sure to parboil your potatoes in heavily salted water before roasting them. Once you have drained the potatoes, place the colander (with the potatoes inside) over the pan that they have been boiled in, allowing the steam to come off the potatoes for a few minutes. This will help them to crisp up in the oven.
More is More
Cook a larger chicken than you plan on eating, so that you have enough left-overs for sandwiches the next couple of days.
Peel and chop carrots, then place them in a pan. Pour boiling water into the pan so that it just covers them. Add a knob of butter and a teaspoon of brown sugar, then add some chicken stock (1 cube is plenty) and stir in. Leave them to cook on a medium heat until the water has evaporated, leaving you with delicious glazed carrots! Mmmm.
The humble parsnip transformed by a touch of Italin class with Parmigiano, cracked black pepper and olive oil. Perhaps add a few carrots cut length- ways OR cook up some asparagus and throw it in last minute with some grated parmigiano. Vegies just got interesting...
We asked our followers: "What makes a great roast dinner?"
@GinaDowlemakeup tweeted: "chuck a load of honey on the veg before shoving it in the oven"
@elybuk said: "just as you would find the best leather for your bags, I would find the best rib-roast for my Sunday meal!"
@SamanthaBarks: "roasted Brussels sprouts :)"
@siobhansparkles: "good company! ;) x"
And our favourite response, from @TeaWithRachael: "Get someone else to make it for you! Always tastes better..."
Excellent advice there!
Just for you Ms Barks!