The good old sunday roast.

Roast chicken (free range) always on a Sunday cube potatoes carrots peas gravy,if it's hot day we have large pork pie salad.Don't understand people on holiday abroad having Sunday roast.
 
I love cooking a Sunday roast for me and the dog. His arse is worse than mine once the greens are digested mind.
 
Here's a tip for the sunday roast thar saves time and washing up.
Parboil your spuds, using a big pan, for roasties then transfer to oven.
Using the same pan, make a medley of veg, thus:
Put max half an inch of water into the pan.
Pile in loads of different greens. I use peas, beans, cauli, cabbage, sprouts, asparagus etc etc. If you want throw in few carrots, sliced thinly.
Great some nutmeg over the top. Add salt.
Put a large knob of butter on top.
Bring to boil with pan lid on.
Turn heat down to med and cook/steam for about 6--8 mins, depending on your taste for al dente.
Drain and serve.
Put your meat and spuds on a plate to rest and make gravy in the roasting tin. Seive into jug.
Sunday roast ........one roasting tin and ONE PAN !!
 
Last edited:
booth89mcfc said:
If I was ever on death Row my last meal would definitely be a Sunday roast. Or maybe a full English
Click to expand...

Legs for a thread: For starters I shall peruse a a double Tanqueray over a bed of broken ice whilst chef brings the menu.

Houres des overies: Any canopies on offer with a martini dry

Appetizer .. Dry roasted nuts and cheesie dips

Starters. mango & bree pastry parcels from the Iceland stable

Mains: Fillet steak (a big one well done) served with maris piper chunky chips avec lockwood mushy peas, baby carrots with an exceptionally generous portion of pepper sauce.

Pudding: Carte Door vanilla ice cream served with sainsbury taste the difference butter shortcrust pastry with luscious fillings of kentish bramley apple pie: Mais oui

By the fire: After eight mints and mint flavoured matchmakers served with a treble baileys over ice
 
Two Gun Bob said:
Legs for a thread: For starters I shall peruse a a double Tanqueray over a bed of broken ice whilst chef brings the menu.

Houres des overies: Any canopies on offer with a martini dry

Appetizer .. Dry roasted nuts and cheesie dips

Starters. mango & bree pastry parcels from the Iceland stable

Mains: Fillet steak (a big one well done) served with maris piper chunky chips avec lockwood mushy peas, baby carrots with an exceptionally generous portion of pepper sauce.

Pudding: Carte Door vanilla ice cream served with sainsbury taste the difference butter shortcrust pastry with luscious fillings of kentish bramley apple pie: Mais oui

By the fire: After eight mints and mint flavoured matchmakers served with a treble baileys over ice
Click to expand...
Fillet steak, well done???? Ffs
 
When I was a kid my mum would get a chicken or a leg of lamb on Friday afternoon and that was for dinner on Saturday and Sunday and the leftovers made stock for a stew for tea on Monday.

Can't recall the last time I had a Sunday roast as an adult.
 
Two Gun Bob said:
Legs for a thread: For starters I shall peruse a a double Tanqueray over a bed of broken ice whilst chef brings the menu.

Houres des overies: Any canopies on offer with a martini dry

Appetizer .. Dry roasted nuts and cheesie dips

Starters. mango & bree pastry parcels from the Iceland stable

Mains: Fillet steak (a big one well done) served with maris piper chunky chips avec lockwood mushy peas, baby carrots with an exceptionally generous portion of pepper sauce.

Pudding: Carte Door vanilla ice cream served with sainsbury taste the difference butter shortcrust pastry with luscious fillings of kentish bramley apple pie: Mais oui

By the fire: After eight mints and mint flavoured matchmakers served with a treble baileys over ice
Click to expand...
Shame you no longer get a final meal request in the states.
Seems too many were left uneaten.
Don’t know why.
 
Two Gun Bob said:
Legs for a thread: For starters I shall peruse a a double Tanqueray over a bed of broken ice whilst chef brings the menu.

Houres des overies: Any canopies on offer with a martini dry

Appetizer .. Dry roasted nuts and cheesie dips

Starters. mango & bree pastry parcels from the Iceland stable

Mains: Fillet steak (a big one well done) served with maris piper chunky chips avec lockwood mushy peas, baby carrots with an exceptionally generous portion of pepper sauce.

Pudding: Carte Door vanilla ice cream served with sainsbury taste the difference butter shortcrust pastry with luscious fillings of kentish bramley apple pie: Mais oui

By the fire: After eight mints and mint flavoured matchmakers served with a treble baileys over ice
Click to expand...
Fillet steak well done? Well fucking done?

Even medium is a piss take.

You're dead to me now;-)
 
andyhinch said:
Fillet steak, well done???? Ffs
Click to expand...
Its the only way to serve this par excellent dish and preferably not aged for more than a few days.
All this luvvie aging shite for 28 days reduces my culinary stomach into a gastronomic fit of panic. Pretentious twaddle made up by restaurants to serve any old left over stock and as seasoned diners .. we shall have le-non of it.
 
Last edited:
Two Gun Bob said:
Its the only way to serve this par excellent dish and preferably not aged for more than a few days.
All this luvvie aging shite for 28 days reduces my culinary stomach into a gastronomic fits of panic. Pretentious twaddle made up by restaurants to serve old left over stock and as seasoned diners .. we shall have non of it.
Click to expand...
How could all the worlds great chefs have got it so wrong I’ve seen the light.
Walks off shaking head.
 
You must log in or register to reply here.
Unread Posts

Don't have an account? Register now and see fewer ads!

SIGN UP
Back
Top