Sunday roast cook off

jobbingmusician

Pork,roasties,yorkshires,cabbage and cauliflower will be great, but I agree about the colour - sweetcorn great for presentation. Yes, the photo worked but if you want it to show automatically, click the little picture above the box you type in (the one which is mostly yellow) and post the URL of the next picture there

hazzie123

Awwwww thanks for the help loves,Sweetcorn it`ll have to be then.Right I`m off to peel me spuds.bbs

jobbingmusician

Hazzie, you can cheat you know

If you par boil the potatoes first, the skins will just slip off!

hazzie123

Bugga I`ve already peeled um now.I never par-boil em,it`s dirtying a clean pan in my eyes.Just peel em cut em in 1/4 ruba bit of salt onto em,dry them with a clean t-towel and bung em in ya oily dish.

I will try and par-boil them for when I do it next week.

jobbingmusician

actually I never par boil them either, unless it's a special occasion



I don't even generally peel them!

hazzie123

Ooops I forgot to ask,ya know when you make your yorkshire pudding mix and leave it to rest do you whisk it again before you put into your tins? I never leave it to rest,I just chuck it in and they usually come out ok.

hazzie123

jobbingmusician wrote:

actually I never par boil them either, unless it's a special occasion



I don't even generally peel them!

I`ve never done them with the skins on,do they crisp up nice with them on?

I like my roast spuds dark and roasted to a burnt crisp,but the kids like em golden.

Penelope_Penguin

hazzie123 wrote:

Ooops I forgot to ask,ya know when you make your yorkshire pudding mix and leave it to rest do you whisk it again before you put into your tins? I never leave it to rest,I just chuck it in and they usually come out ok.

Just a quick stir.

Penny. x

jobbingmusician

hazzie123 wrote:

I`ve never done them with the skins on,do they crisp up nice with them on?

I like my roast spuds dark and roasted to a burnt crisp,but the kids like em golden.

I usually use big tatties, and cut them into bits. Then I make sure one of the cut sides is face down into the oil, drizzle oil over them (we only use extra virgin Lidl olive oil in this house! ) and I turn them some time during the cooking process so that 2 cut sides are just like ordinary roasties, and the skin adds contrast and goodness!

TBH they don't look quite as nice as traditional roasties, but are better for you (cos skin retains vitamins and they absorb a tiny bit less fat - or so I tell myself!) and quicker when it's just the 2 of us. Sad update though - DH is on a diet so has asked me not to do him any for a while:doh:

kittykat100

Quick update:

Pork and Spuds in,
Swede chopped, and carrot chopped (yes only one carrot!)
Cabbage chopped.

My yorkshire pudding batter looks a bit lumpy though.. as I dont have a sieve!! Oh well, have aunt bessies on standby just in case lol!