A roast Sunday lunch...how many still cook one?

lostinrates

Funky_Bold_Ribena wrote: »

Me too but I love my roasty dinners; we have one most Sundays at 7pm. ish.

As there is no meat I have mine down to an hour and all done in one roasty tray and one veg saucepan which then is used for the gravy. Love it.

Bit of an aside...how do you make your vegetarian gravy?

Funky_Bold_Ribena

lostinrates wrote: »

Bit of an aside...how do you make your vegetarian gravy?

Oil, flour, veg water, gravy browning, stock cube. Why do you ask?

Exactly the same as meat gravy with a stock cube instead of meat juices. Not a huge leap of imagination to work it out.

lostinrates

Funky_Bold_Ribena wrote: »

Oil, flour, veg water, gravy browning, stock cube. Why do you ask?

Exactly the same as meat gravy with a stock cube instead of meat juices. Not a huge leap of imagination to work it out.

I don't use oil, browning or a stock cube when I make gravy.

I ask because I've not had veg gravy I like, i've never made it and I'd like to find one I like for me. . Nothing like asking people as a starting point!

Funky_Bold_Ribena

lostinrates wrote: »

I don't use oil, browning or a stock cube when I make gravy.

I ask because I've not had veg gravy I like, i've never made it and I'd like to find one I like for me. . Nothing like asking people as a starting point!

What do you use, water?

AlexLK

Parents do one every Sunday.

lostinrates

Funky_Bold_Ribena wrote: »

What do you use, water?

Depends what the meat is. Often quite a lot of alcohol. and water.

I also use a spoon of an appropriate preserve for the meat in gravy.

notanewuser

lostinrates wrote: »

Bit of an aside...how do you make your vegetarian gravy?

I food process an onion to a pulp, add to a pan with a small amount of butter in it and cook a little bit, add a dessert spoon of flour and then add mushroom ketchup and some of the steamed veg water/wine/herbs etc.

It's usually quite pale but very very tasty.

lostinrates

notanewuser wrote: »

I food process an onion to a pulp, add to a pan with a small amount of butter in it and cook a little bit, add a dessert spoon of flour and then add mushroom ketchup and some of the steamed veg water/wine/herbs etc.

It's usually quite pale but very very tasty.

Mm, and we have a bottle of mushroom ketchup lurking in the cupboard


Thanks a lot! , I'll try this on DH. . (Um...not that hme is a vegetable of course....)

Funky_Bold_Ribena

lostinrates wrote: »

Depends what the meat is. Often quite a lot of alcohol. and water.

I also use a spoon of an appropriate preserve for the meat in gravy.

Once the gravy has thickened I often add some of my spare red wines (I make my own), or some black currant vinegar which always jazzes up a gravy. Or a ice cube of tomato passata from home grown toms. There are so many ways of making a gravy but it always starts with the oil, flour and water base. A stock cube is usually only if I can't be bothered to mix my flavours.

pukkamum

Every week, dh always cooks it, usually with the kids, hinderi er I mean helping.
The kids adore it it's their fave meal of the week, they would be devastated if we didn't have it.
We usually eat around 2.30 3pm then sit round table for an hour or so chatting or playing board games.
We always have the top 40 playing in the background.
It's a tradition we have that we all love and I know it won't be many years til the kids are off doing their own thing on a sunday so we make the most of it.
It's particularly good when it's raining.
Oh and I love the time off I get when they're all busy cooking, a lie on the sofa with a classic film, preferably a disastor movie, and I'm in heaven!