Sunday roast cook off

kittykat100

Phew..... i am not cooking till later but want to try and be prepared...!

thanks!

lavidaloca

I can also recommend the Brian Turner volume method of making yorkshires it works every time.

mrbadexample

jobbingmusician wrote:

Yorkshiremen don't like sharing, obviously???

Well, there should be one each.

jobbingmusician

You cooking today, MBE, or just watching? Now that you're a graduate (see mushroom thread) you could join the panel, as long as Pen Pen is happy

Fill_7

me cookin today. the wife been away all weekend and i told her id have her diner ready for 4 o'clock. and roast leg of lamb it is. just stuck it in oven now at 190c(2pm). made a dozen holes in it and stuck garlic and rosemary in it, stood it on 2 onion halves and loosely wrapped it in foil. my plan is to take off the foil at 3.15pm and give it a final 30 mins 'naked'.

im not confident about gravy tho? ive just read loads of gravy threads and have come up with this: make some stock with the water i used to par boil tats. make a paste of cornflour/water and slowly add to stock. when meat is cooked add juices to stock? any advice? does it matter which stock i use?

thanks in advance!

mrbadexample

jobbingmusician wrote:

You cooking today, MBE, or just watching? Now that you're a graduate (see mushroom thread) you could join the panel, as long as Pen Pen is happy

Alas, no. No cooking today. I've just eaten the rest of the tuna pasta thing I invented last night, and I'll probably be going out for a curry later. I really should be doing some work.......:o

Penelope_Penguin

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. 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.

Hello, Mr BE! Good to see you! I do agree with you here (us Yorkists need to stick together after all ) but in my defence, was giving this advice so as not to terrify people who find they are bun-tin-less at this late stage on a Sunday.

I used to eat left over yorkshires for breakfast with HM raspberry jam. I say used to, as with 2 Junior Yorkshire Fat Rascals eating me out of house and home, there are never any left over now. I'm lucky to get my fair share with my roast!

Penny. x

kittykat100

Another question....

I am cooking Pork, is it ok to use the juices from the pork to make the Gravy? and I ermmm don't have any cornflour... gawd... I think I might chicken out and go for gravy granuals..... I am such a coward!! lol

Kittyx

hazzie123

I`ve ballsed me pork up already,it`s a bit on the dark side.lol. It`s been in the oven on slow since 4.15 this morning and I`ve taken it out 5 mins ago.It`s lovely and tender in the middle just a bit well done on the outside.Never mind we`ll still scoff it.I`ll make sure I get the nice piece for the finished pic.Although I`m gunna take a pic of it to show you how black it is.lol.Just need to work out how to get pics on ere.

hazzie123

No gravy will be made from the pork juices,as it`s all burnt onto the tin.lol.

I dont like gravy anyway,thats my excuse and i`m sticking with it!!!