not exactly moneysaving or old style but you lot talk about it...

Smiley_Mum

SG is probably in the kitchen trying out all the tips/recipes before next weekend. :-)

miacat

my yorkshire puddings were rubbish before i got jamie olivers tip,
1/2 pint milk ,4oz plain flour , pinch salt, 3eggs. i used to put 2 eggs in and they were flat, these are massive. enjoy your dinner!

Spendless

Maybe do a practice run on Yorkshire puddings if you;re not confident. Make sure the tin is sizling hot before putting batter mixture in. I also find the puddings rise better if you use an extra egg.

And now I've said something on topic-the question I've been dying to ask since spotting this thread-girl of your dreams, when did that happen-thought you were footloose and fancy-free only a couple of weeks ago when on your hols

scheming_gypsy

it's somebody i work with, not seeing her but we get on really well and 'insert full story here' blah blah blah.. i'm doing sunday lunch on sunday. We were talking and i said i miss them cos i live alone and no point cooking for 1.


i was going to try Yorkshire puddings yesterday but had no eggs, which just reminded me that i didn't get any today...

pavlovs_dog

the secret to yorkshire puddings is that after you've put them in, you must not open the oven door again until you take them out...unless you want to serve something that looks more like a scotch pancake!

apprentice_tycoon

Just a word about vegetables - there is nothing worse than over-cooked soggy ones, but unfortunately the veg will be done when everything else (roasties, puddings, gravy, beef) is done as well so it will be a bit chaotic and they could get overlooked and overcooked.

The solution is to cook them a little earlier, maybe an hour before serving, then put them in a serving dish and heat them in the microwave just when you are ready to eat. This works best if they are just a shade under-cooked

Jay-Jay_4

Work your timings out before you start. Cook your chicken first, as soon as that's in get the spuds and carrot and swede on. When the spuds are par boiled they should take the same time as the chicken to roast. The yorkshires need to go in last but they need a HOT oven so you can't put them in at the same time as anything else as other stuff will burn.

Chicken- Probably easiest.....It'll tell you on the packaging how long to cook it but the main thing is that before you serve it, pull the legs to see if it's cooked. If it's cooked it should feel as if the bone will come out in your hand, if it's not cooked it will feel tight.

Spuds- yep, parboil then drain water (but don't chuck it) and shake spuds until the edges are all bashed. Put them all 'flat side down' in the roasting tin as they brown better then. Turn them halfway through cooking.

Carrot and swede- Really....honestly.... organic carrots ARE better! Boil/steam until really soft then drain (but keep the water) mash with butter, salt and pepper. Sick it in a covered dish and you can microwave it just before you serve it.

Yorkie Puds- read THIS thread for lots of Yorkie advice or this one (which was originally a toad in the hole thread) Of course MY recipe is the best!

Gravy- When the chicken it cooked, hold it over the roasting pan until all the juice has run out. Then pour all the juices into a jug or something so that you can see the fat rise to the top ...spoon the fat off and you can use it in your yorkshire pudding tin Then put the juice (minus fat) back into the roasting tin and add the water that you cooked your potatoes and veg in. Add a couple of beef stock cubes (yes even for chicken) and bring to the boil. have a taste, see if it needs a bit of bisto or whatever you have lurking in your cupboard then you need to thicken it with cornflour (put two heaped teaspoons of cornflour in a cup, add a bit of COLD water and stir until there are no lumps, whisk this into the gravy and cook for a few more minutes.

OR.....buy Bisto gravy granuals......but we womenfolk know the difference and we resent you for not even trying.

Buy some Paxo and make it up according to the packet instructions, maybe mix in some fried onions and then defo put a lump of butter in the serving dish and mix it up.

Make sure that everything's hot before you serve, a quick blast in the microwave won't make any difference to the taste.

pavlovs_dog

so what time shall we say for you to expect me jay jay ?

Jay-Jay_4

pavlovs_dog wrote:

so what time shall we say for you to expect me jay jay ?

Well I'm making it tomorrow (but with cauli and brocci cheese too) so shall we say about 6pm? .....bring cake!

pavlovs_dog

what IS it with people serving cauliflour cheese with a roast dinner?!

cheese...with gravy? :mad:

someone back me up here......