Do You Have A Roast Dinner Each Sunday?

boo81

no never, ive only ever done cuts of meat like chicken breast instead.

My favorite is pork, I would like to try maybe tenderlion or something but I find it hard to estimate weight and I order most of my meat over the net. Would they do joints small enough?

Penny-Pincher!!

I have actually cooked extra portions before and frozen them. Always turned out ok. If you cooked a chicken and cooked extra roasties and yorkies, you could freeze the excess and pull out the week after and have another roast dinner. use the leftover chicken in a curry or pie or sarnies, salad etc

HTH

PP
xx

boo81

can you re-cook leftover yorshires and potatoes then. They are things ive never really thought of. I have frozen cooked stuffing before.

Ok so any recommendation on pork joint cuts then? I hate dry meat and im new at this so easy to cook and succulent would be perfect!

Penny-Pincher!!

boo81 wrote: »

can you re-cook leftover yorshires and potatoes then. They are things ive never really thought of. I have frozen cooked stuffing before.

Ok so any recommendation on pork joint cuts then? I hate dry meat and im new at this so easy to cook and succulent would be perfect!

leftover roasties and yorkies freeze very well:D ....yorkies I cook from frozen and they take about 3 mins, then frozen roasties I put into a hot oven for about 20 mins. Sometimes I plate up a whole chicken dinner in a foil tray with lid and they cook perfectly well in an oven but I normally defrost first. If I freeze meat, I normally freeze in gravy or stock.

PP
xx

hilstep2000

Me too, I think my lot would cause a riot if we didn't have a Roast on Sunsay!

margaretclare

Frozen Yorkshire puddings - an absolute abomination. Someone mentioned Bisto - again, if you're going to make gravy, make it properly, with juice from the meat.

Yorkshire puddings are really a 'peasant' dish, a batter pudding, served before the meat course and with gravy from the meat plus mint sauce (made with mint from the garden, not from a jar). The meat needs to be cooked then put on one side to 'rest', and the oven then needs to be hotter for the pudding. Heat some fat in a baking-dish and pour in the batter when the fat is smoking-hot. The puddings will rise then. Can be eaten cold later, I used to know people who would eat them with jam (!) but CANNOT be re-heated.

From memory, the meat would usually be a cheap cut like brisket of beef. We never had chicken. If an old hen was past laying then it would be cooked, but usually boiled with vegetables, a bit like what my DH calls 'Jewish penicillin'. But they would be too old and tough to be roasted.

Margaret

milkydrink

margaretclare wrote: »

Yorkshire puddings are really a 'peasant' dish, a batter pudding, served before the meat course and with gravy from the meat plus mint sauce (made with mint from the garden, not from a jar).
Margaret

I'm having trouble understanding this......

Yorkshire puddings are for roast beef & horseradish.

Mint sauce is for roast lamb & some like to put stuffing with it.

But Yorkies & mint

lambanana

I grew up on Yorkshire puddings before the main roast dinner (living in Yorkshire with my grandma!) and was always puzzled by visits to my friends' houses when we got small yorkshires on the side of the roast dinner!

Now we don't have one every Sunday, boyfriend is a veggie and that's no real excuse but I use it! We usually have toad in the hole as our Sunday dinner...filled with veg with lots of gravy.

dronid

We normaly have Sunday lunch, even though there's two of us. We often have guests over and I'll end up doing things with the leftovers. Usual is Roast meat of any sort, roast potatoes, carrots, cauliflower or broccoli, peas and gravy.

Stuff I'll do with the leftovers
Bubble and Squeak for brunch the following day
Coronation Chicken Sandwiches - which I love
Lamb/Chicken Kebabs
Beef Sandwiches with gravy, mustard and gherkin
Various Curries
Roast Dinner Stew - leftover veges in the slow cooker with chunks of roast meat and gravy - tastes just as good as the original lunch.

Also I tend to have Sunday lunch on a Saturday I find it makes it much easier to prepare

thelawnet

LandyAndy wrote: »

Nice to see someone else who uses the barbeque to do their Sunday roast occassionally. We have a gas barbie with separate burners for each side so put the joint or chicken on one side and light the burner on the other side so the meat isn't over the heat. Close the lid and it takes about the same time as in the oven.:j

If you've got a gas bbq, it's worth using woodchips for extra smoke. You obviously can't put them in the flame, but the thing to do is to soak them in water for 1 hour, then wrap them in foil packets, pierce with holes, and place onto the grill.

Charcoal is obviously far better, but if I have to use gas, then I will do this.

Also, if you roast chickens on a barbecue, you should get one of these (and if you don't, you should):

http://www.weberstuff.com/Poultry-Roaster.html

Fill the central reservoir with liquid (I use beer mixed with some of the following: tabasco, ginger, garlic, lemon juice, depending on whether I'm doing an Asian-style or more English roast chicken), insert diffuser onto liquid, impale the chicken on it, then put the plug in its neck. Roasts in about 35 minutes on my coal BBQ (very quick cooking, careful not to overcook it), and its beautifully moist, succulent, better than any roast.

If you don't want to buy a roaster, you can use a beer can, google for info.