Sunday roast cook off

aurora_borealis_2

pavlovs_dog wrote:

i finish work at 4.45, you can expect me around 5.15

I think you should join in the cooking

jobbingmusician

jobbingmusician wrote:

Beef - very difficult to judge from the colour as it is sometimes died.

I can't believe I wrote this!

Let's try again............

Beef - very difficult to judge from the colour as it is sometimes DYED.

Please note that I consider trapping, humanely killing, hanging and butchering your beef beyond the scope of this masterclass!!!

pavlovs_dog

aurora_borealis wrote:

I think you should join in the cooking

join in the cooking :eek: ? you mean dinner wont be on the table when i walk in through the door?!!! i'd mmuch rather sit down and watch the pobol y cwm omnibws whilst you slave away over the hot stove, thankyouverymuch


lets compromise...i'll bring dessert

aurora_borealis_2

pavlovs_dog wrote:

join in the cooking :eek: ? you mean dinner wont be on the table when i walk in through the door?!!! i'd mmuch rather sit down and watch the pobol y cwm omnibws whilst you slave away over the hot stove, thankyouverymuch


lets compromise...i'll bring dessert

I'll scare you to death one day and pm you an invite when my girls are home

tigs78

_tigs78 wrote:

Think this one is a bit out of my league!

I have cooked a beef joint before (in my can't cook won't cook cookery class) and roasties are my forte but as for all the other stuff :eek: and trying to get it all ready at the same time, the thought of it makes me shudder :rotfl:

aurora_borealis wrote:

Your cat will thank you

Go ooooon, you'll be able to have assistance throughout :beer:

Jay-Jay wrote:

Yes but if you don't try it you'll keep putting it off and you know what? It doesn't ALL have to be ready at the same time (as long as you have either a microwave or an ovenproof dish)

Give it a go, it's not hard once you get into a routine of what gets cooked first. Besides.... if we start this now and practice every week we'll have you ready to cook this years family Christmas dinner!

No honestly, I'll have to sit this one out, besides I'm working Christmas day! Once the challenge has been completed I can trawl through for hints and tips and save them all for the rainy day that I decide to do a roast. I'd be interested in doing the Lemon Meringue Pie or Parkin challenge when it comes around though.

Rikki

jobbingmusician wrote:

I can't believe I wrote this!

Let's try again............

Beef - very difficult to judge from the colour as it is sometimes DYED.

Please note that I consider trapping, humanely killing, hanging and butchering your beef beyond the scope of this masterclass!!!

I'm going to have my first go at game shooting on the 7th October does this count. Can't eat the clays I normally shoot.

I have to prepare the ducks and pheasants when in season.

scottishspendaholic

catowen wrote:

I could do the 8th October, i have a fellow OSer coming for dinner (RonanKfan) so could be a proper OS effort!!!!! Away the following weekend tho

I'm in with you Cat! I'm away on 15th too but free next Sunday. Up for it?!!? However, I'm a newbie so I will need lots of help...!

...so (tigs stylee)

QUESTIONS ALERT!

*What cut of beef do I need? I know you get things like Topside, Silverside, Somethingelseside - what do I need and do I cook it with the stringy bit on?

*Gravy with cornflour? I make mine with granules but would love to make real gravy! Is it really embarassing to admit that I didn't know there was another kind of gravy?

I will need step-by-step instructions for the yorkies (a la pastry in the last thread!)

I have more questions, but these will do for the moment... - thanks everyone for all your help and I'm really looking forward to seeing everyone's efforts!

scottishspendaholic x

Jay-Jay_4

Scotty (do you mind me calling you that? ) I know that I've contributed to many a thread on the merits of an extra egg in yorkies or the inclusion of Lea & Perrins in a decent pan of proper gravy. Get ye searching for those threads and glean many hundreds of useful hints.

For beef, if you want a REALLY nice piece and are willing to pay a little bit more then a rib of beef is lovely. If budget dictates cut (as it normally does) and you'll be going to a supermarket then the important thing is to cook whatever it is medium rare, rest it and carve it thinly.

comping_cat

Scottishspendaholic - definatly the 8th then, im going to do roast chicken, but still with the yorkies and roasties!!!!

Natty68

I have a failproof yorkshire pudding receipe, and believe me it never fails. Its actually a Brian Turner receipe and is based on volume rather than quantity.. So what we usually do for the mix is:

Depending on what size measurement equipment you use, I normally use a 1cup measurement and do the following:

1 cup of plain flour
1 cup of milk
1 cup of eggs (fill cup with eggs, it could be 2 eggs or 4 eggs depending on size)
A dash of vinegar
salt

Mix altogether with either a hand whisk/fork or an electric whisk.

Leave to stand for 30 mins or more.

Dollop some beef dripping in yorkshire pudding tins, heat in a hot oven until very hot, take out and put mixture evenly in tins. Shove in oven and leave for 30 mins to rise. Then take out and eat.. They are perfect everytime.. I use this receipe for toad in the hole too. And any yorkshires left over you can eat with ice cream and sauce.