Transporting a Roast Dinner

Spirit_2

Tomorrow I want to take the makings of a roast dinner to some friends.

It has to travel about 40 miles, and I can fully cook it at home and reheat it/finish it off there. I do not know the kitchen I wll use at all and do not want to make any fuss. I have foil roasting tins and freezer trays with lids.

I have never reheated a Roast Dinner before so I need advice on the best way to do this.

It will be:

Roast Pork & crackling
Roast potatoes
Carrots
Broccoli
Peas
Gravy
Sage & Onion stuffing
Apple sauce
Gravy

The pudding is fine as it is a crumble


All tips welcome:)

liney

If you time the meat to be ready when you leave, then wrap it well in foil and put it in a lidded casserole dish it will keep warm for at least an hour.

I'd make instant gravy to avoid transporting liquid. I'd also take jarred apple sauce, due to travelling.

I'd par boil the veg for roasting, arrange on the trays with clingfilm, then pop them in the oven when you get there.

scaredy_cat

Spirit wrote: »

Tomorrow I want to take the makings of a roast dinner to some friends.

It has to travel about 40 miles, and I can fully cook it at home and reheat it/finish it off there. I do not know the kitchen I wll use at all and do not want to make any fuss. I have foil roasting tins and freezer trays with lids.

I have never reheated a Roast Dinner before so I need advice on the best way to do this.

It will be:

Roast Pork & crackling
Roast potatoes crisp up in oven for about 20 mins so just under cook it a bit as it will then be finished off.
Carrots
Broccoli
Peas all can be reheated by steaming/ zapping in a microwave or put in simmering water for a few mins.
Sage & Onion stuffing - reheat in a oven covered with foil
Apple sauce
Gravy - zap in microwave or bring to boil in saucepan and simmer for a couple of mins.
The pudding is fine as it is a crumble


All tips welcome:)

all fairly easy to do.