Sunday roast cook off

Penelope_Penguin

jobbingmusician wrote:

P.S. Pen Pen's recipe sounds yum, even in my current delicate state!

Thank you! I find it's a very economical way of making a sunday roast. If you have any meat left, put it back into the stock to cool overnight, and it'll stay moist. I use a slotted spoon to fish out the veg. You can eat them as they are, or I sometimes freeze them as a base for a veg soup.

I edited to remember that I also add a few whole garlic cloves. I fish them out and squish them onto my potato with gravy. They have a delicate flavour, and no garlic breath.

I like a rump steak as much as the next Penguin :rotfl: but I'm a big fan of the less tender cuts of meat - lamb shank, chicken thighs and wings, stewing beef. Cooked long and slow they're tender and delicious.

Penny. x

jobbingmusician

Just checking in - everything OK?

kittykat100

I'm late!! Im' late

OK everything has gone out the window..... can't do my cooking till later, DP has been called out on a job...

I was going to do Lamb, but have ended up with Pork!
I am going to attempt Yorkshire Puddings....

Good luck everyone...

I will be posting my pics later!

Kittyx

jobbingmusician

Looking forward to it, Kitty! I'll check back every so often throughout the day (life permitting! )

kittykat100

I also have a 'small' hangover!
Why is it that one glass just isnt enough!!

Had a 2 litres of water and 2 painkillers.... hope I have everything... Looking forward to everyones pics

kittykat100

YORKSHIRE PUDDING HELP!!

Can i cook it with SR Flour as I bought the wrong type!

Kittyx

Penelope_Penguin

kittykat100 wrote:

YORKSHIRE PUDDING HELP!!

Can i cook it with SR Flour as I bought the wrong type!

Kittyx

You can! Relax, as a yorkshire pud batter knows if you're stressed! You can make the batter and leave it to stand. I find that this helps (and it can do no harm).

Top tip for yorkies, make sure that your fat is very hot before you put the batter in, and then don't delay adding the batter and getting the tin back in the oven. Then try not to open the oven before they're risen.

Penny. x

jobbingmusician

Penelope_Penguin wrote:

You can! Relax, as a yorkshire pud batter knows if you're stressed!

:rotfl: So true!

mrbadexample

Penelope_Penguin wrote:

Yorkshires take about about 20mins for individual ones (in a bun tin) or 40mins for one to cut into pieces (in a roasting tin).

*cough* I have to add my expertise at this point. There's no such thing as a Yorkshire you have to cut into pieces. Not unless you're having all the pieces, that is. I remember as a kid, my dad would have one the size of his plate balanced on the top of the whole meal. I think they're best with onion gravy as starters.

jobbingmusician

mrbadexample wrote:

*cough* I have to add my expertise at this point. There's no such thing as a Yorkshire you have to cut into pieces. Not unless you're having all the pieces, that is.

Yorkshiremen don't like sharing, obviously???