Do You Have A Roast Dinner Each Sunday?

Queenie

lynzpower wrote: »

I love roasts on sundays. We tend to do chicken, but recently Ive bought pork joints and theyve been quite successful too, although i dont find pork quite as leftover freindly tbh.

I love making roasts, love seeing it all come together.

We have meat, peas, carrots, potatoes, gravy using comptons mmm, OH does his amazing yorkies too, and then on top of that whatever else is around like green beans, snips, mange tout, sugar snaps etc. I then vary my "signature" of leeks & white sauce, or sweetcorn fritters - I tihnk everyone should personlise thier roasts a little bit

Okay, if you don't mind "stodge" ( :laugh: ) then , use it instead of sausages in "toad-in- the-hole" with dh's amazing yorkies! -comes out crispy and flavoursome Or, use it to make Sweet n Sour Pork (ideal!!!)

You could mince cooked pork to make meat croquettes, or use it cubed to make a curry. Sliced makes a great sandwiche, or as cold cuts in a salad meal.. Maybe roll it in a tortilla with apple sauce and salad to make a pork and apple wrap?

lynzpower

Queenie wrote: »

Okay, if you don't mind "stodge" ( :laugh: ) then , use it instead of sausages in "toad-in- the-hole" with dh's amazing yorkies! -comes out crispy and flavoursome Or, use it to make Sweet n Sour Pork (ideal!!!)

You could mince cooked pork to make meat croquettes, or use it cubed to make a curry. Sliced makes a great sandwiche, or as cold cuts in a salad meal.. Maybe roll it in a tortilla with apple sauce and salad to make a pork and apple wrap?

I have to say I find it goes a bit tough TBH. I tried to cook some of it before sliced reheated ( on low heat on a tin plate covered in the oven ) then served with a mustard sauce but it was rock hard. So the dog had it :rotfl:

tbh Im certain im not cooking it properly, and I have to be honest I dont buy the best meat in the world either- we are lacking a decent butcher round here tbh.

Stompa

No, it's always struck me as a fairly peculiar tradition.

TNG

lynzpower wrote: »

I then vary my "signature" of leeks & white sauce, ....

OOOooh - we used to do this BC (before children). Try it with a spoon or two of wholegrain mustard in the sauce :drool:

lynzpower

TNG wrote: »

OOOooh - we used to do this BC (before children). Try it with a spoon or two of wholegrain mustard in the sauce :drool:

TNG -you should try sweetcorn fritters. the kids'll like them too. My dad always does them , hes the only person I know who has them, so im following in the family tradition uses up the extra batter from yorkshires as well, I find freezing the batter makes it go a bit grey....

TNG

lynzpower wrote: »

TNG -you should try sweetcorn fritters. the kids'll like them too. My dad always does them , hes the only person I know who has them, so im following in the family tradition uses up the extra batter from yorkshires as well, I find freezing the batter makes it go a bit grey....

Go on then - talk me through it :rolleyes: :rolleyes:

Little_Miss_Saver

Yes we have a roast every sunday, its the meal of the week that we sit down properly at the table and its the favourite meal of the week as well. We look forward to a roast in our house especially if its lamb (we have this as a treat now and again)
The only problem is how much washing up it creates (I haven't got the luxury of a dishwasher!!)

LMS xx

lynzpower

TNG wrote: »

Go on then - talk me through it :rolleyes: :rolleyes:

you dont have to No ones forcing you :rotfl:

All it is is defrosted sweetcorn kernels mixed into the batter ( i sometimes put in a extras dessert spoon of SR flour toi thicken the batter for these) and then quick fry either side til crispy in a non stick pan then scoff

They charge 4.50 for these at my local thai place with a bit of chilli dipping sauce.

I suppose you can have them with anything really, but with gravy mmmmmm

I think I hav gravy running through my veins, I think we have it at least twice a week minimum

Penny-Pincher!!

I must remember that I have 2 small tubs of Goose fat that we bought from the Good food show last year. Have just checked and its in date till January 2008:D ...I love doing roasts in goose fat but I have to make sure that the fat gets very hot before I put the spuds in par-boiled.

How do you roast your spuds? Also, if we have lamb I normally make a small amount of mash to go with it ...dunno why...mum does the same.

We are going to my sisters in 4 weeks and she is doing one of her Roast Beef dinners...they are devine and she always get decent quality meat and this does make all the difference. I love self serve roast dinners but we dont have a table:rolleyes:

PP
xx

TNG

lynzpower wrote: »

you dont have to No ones forcing you :rotfl:

All it is is defrosted sweetcorn kernels mixed into the batter ( i sometimes put in a extras dessert spoon of SR flour toi thicken the batter for these) and then quick fry either side til crispy in a non stick pan then scoff

How does it stick together?

sorry - I am being exceptionally dense today....:D


edit : or are they flat, like pancakes?

How do you roast your spuds?

king eddies - cut diagonally in to three - par boil - coat in semolina and olive oil - in oven gas 6/7 for about 40 mins