Do You Have A Roast Dinner Each Sunday?

margaretclare

kimevans wrote: »

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.

Who ever decided that this had to be the case?

No, Yorkshire puddings are not necessarily for roast beef and horseradish.

Yorkshire puddings are an economical dish which are served before the meat course on Sunday, and traditionally this was because the whole family was usually there to sit down and eat the meal together on the one day of the week that people didn't work.

The meat on Sunday could be beef, mutton or lamb, or (more rarely) pork. We are talking peasant dishes here, the beef would be one of the cheaper cuts and not best sirloin steak!

Yorkshire puddings are traditionally served as a first course, and as someone else has said, to help make the meat go further. They're very simple to make - you make the batter beforehand and allow it to stand, it needs to have air in it so that the puddings will rise. Flour, pinch of salt, skimmed milk and a couple of eggs. Beat well and stand in a cool place.

The kind of mint sauce I mean: chop an onion finely, melt a teaspoon of sugar in hot water and add vinegar. Put the onion into the vinegar, chop some mint leaves and a lettuce-leaf, add the mint and lettuce to the vinegar. I used to make this every Sunday when I was a child.

The Yorkshire puddings need to be cooked in a very hot oven and they will rise. Serve with gravy (made properly with juices from the meat) and the mint sauce as described. Lovely!

The kind of Yorkshire puddings I have in mind are not the kind that perch on the side of the plate which is already full of meat and everything else. They're about the size of a saucer, or a tea-plate. I have some tins with 4 spaces in them to make 4 at a time.

If there are any left over they can be eaten cold with jam. I can't imagine what a frozen Yorkshire pudding would look or taste like because the whole point is, the batter mixture is beaten well, it's cooked in a very hot oven and rises quickly. You eat them while hot, before they've had a chance to collapse.

Margaret

skintchick

I am getting fed up of cooking the same three roasts (chicken, lamb, beef) on Sundays but am not sure what else I could cook.

OH rather expects some kind of special meal on Sundays and I suppose it is nice, but I'm so bored with eating the same stuff all the time, plus I find roasts a lot of work and washing up.

Do you always have a roast on a Sunday? If not, what sort of things do you have (with recipes please).

Barneysmom

We do too, but we enjoy it, I suppose we might be a bit stuck in a rut. Maybe a change just for once would be good.

littleredhen

we have a fried breakfast at lunchtimes sometimes
fried egg, bacon, sausage, beans, potato scones, fried bread, mushrooms etc

littleredhen

last time i did a roast i also roasted the veg so i wasn't having to do all those extras - i did a tray with carrots, courgettes, red onion, new potatoes and roasted them along with the chicken then all i had to do was make the gravy

HariboJunkie

Provided you can eat it, there is pork and also gammon.

I vary the roast meats too and don't always do the full roast potatoes etc. Often we will have the roast meat with mash and a fancy salad or I will roast mediteranean veg to have with lamb or beef.
Pot roast is a good alternative for beef and I often do chicken baked in my le creuset with root veg and fresh herbs and a glug of white wine.
Lamb is lovely when it's slow cooked. You could try something greek with it. Lamb shanks are a good alternative too as there are just two of you and can be cooke in a variety of ways.

skintchick

littleredhen wrote: »

we have a fried breakfast at lunchtimes sometimes
fried egg, bacon, sausage, beans, potato scones, fried bread, mushrooms etc

We don;t have breakfast on Sundays as we go to church, so we have a light lunch when we get back and our main meal in the evening.

I would eat gammon but OH doesn;t really like it, or pork. It's his least favourite meat.

I just asked him about having something else and he said he never gets bored of roast chicken :rolleyes: so I said he might not, but I get bored of cooking it! (he never cooks).

freakyogre

I live on my own and used to work weekends, so no.

Since moving here in December i've done 2 roasts, one when I had a visitor and one when I fancied a roast chicken! Infact, I think i'm due another soon.

I tend to see Sunday as just another day, so have what I would any other day to be honest.

Snoopy_rules

If we have a roast I cook it on a monday. Don't like to spend hours cooking at a weekend because it is the only time the family get chance to all be together.

kunekune

If we're eating meat on a Sunday, it might be a roast - lamb, pork, gammon or chicken, not keen on roast beef unless it's fillet and that's too expensive. But other weeks I do something that takes too long for a weeknight, such as lasagna, moussaka or casserole. And the third 'type' of Sunday meal around here is a home made soup, with home made muffins or bread of some kind, and then a fruity pudding with lashings of cream. It's never the same two weeks in a row.