The Sunday Roast

[Ronnie the Rep]

just had shoulder of lamb, swede, brussels sprouts, potatoes and parsnips - magic

 

[bizzbo]

roasts really are pretty cheap if you have two or more people, the cheap cuts are often the best....pork shoulder this week. three of us have been fed ridiculous amounts two nights running from a joint that cost less than 3 quid. apple stuffing, perfect crackling and tatoes, roast onion, bread sauce, luverlly baby carrots and cauliflower. whole lot was less than a fiver I reckon. last night's was so good I starved myself all day and brought a bottle of rioja to go with it.

 

[clairepartyring]

I did without a roast today, settled for a piece of plaice with mash,peas and brocoli, it was very dry though but enjoyable!

I love Plaice . A very delicate fish that doesn't need to be smothered in a (rich) sauce . Just a simple squeeze of lemon and maybe a drop of Olive Oil .

A squeeze of lemon i had!

 

[Pigeonho]

We had our roast on Saturday, in between watching our beloved City and the united match, which I watched in the vague hope they would get beat, (plus my rag mate was here too).

2 joints of beef, (was feeding quite a few), with all the trimmings and the fittest gravy you will ever taste. Just regular Bisto, but I poured the beef juice in with the hot water and it was almost bummable it was that fit. I did the roast spuds in goose fat too, (practice for xmas day), and whilst a few went a bit crumbly, the majority of them were crispy perfect. Infact balls to this, i'm gonne be as bold as to say I make the best roast on Bluemoon!

 

[simonr555]

Belly of pork is without doubt my favourite cut of meat. Got to have a good fat content and you get amazing crackling off that cut. I really shouldn't be thinking about that in work cause I'm really hungry and it's nowhere near dinner time yet!

 

[crystal_mais]

roast lamb and mint sauce
Chicken
Gammon

in that order...

For a different twist -
1. marinate the meat the day before and leave in the fridge (Asian Spices).
2. seal in a pan first
3. roast in oven. baste with marinated juices
4. use juices to make gravy

 

[Wrighty Wrexham]

roast lamb and mint sauce
Chicken
Gammon

in that order...

For a different twist -
1. marinate the meat the day before and leave in the fridge (Asian Spices).
2. seal in a pan first
3. roast in oven. baste with marinated juices
4. use juices to make gravy

Never tasted Seal is it any good?

 

[Ja Salford Blue]

you cant beat a good turkey dinner, last christmas we had a top turkey with garlic seasoning and cobered in bacon!

 

[Stuart]

We had our roast on Saturday, in between watching our beloved City and the united match, which I watched in the vague hope they would get beat, (plus my rag mate was here too).

2 joints of beef, (was feeding quite a few), with all the trimmings and the fittest gravy you will ever taste. Just regular Bisto, but I poured the beef juice in with the hot water and it was almost bummable it was that fit. I did the roast spuds in goose fat too, (practice for xmas day), and whilst a few went a bit crumbly, the majority of them were crispy perfect. Infact balls to this, i'm gonne be as bold as to say I make the best roast on Bluemoon!

Sorry to piss on your chips Mr.P , but that's some statement to make from someone who uses gravy granules to make a gravy ( sacrilege ) .
Next time you pull the roasting pan out of the oven , remove the meat from the pan and allow to rest for ten minutes , place the pan ontop of the hob on a moderate heat ( make sure your pan is hob resistant ) top up the meat juices with some wine ( red for dark meat , white for white meat ) reduce slightly , then sift in some plain flour and whisk until the lumps have disappeared and the gravy has thickened . For added richness add a couple of tablespoons of unsalted butter just before serving , check seasoning . ;-)

 

[Big G]

1. marinate the meat the day before and leave in the fridge (Asian Spices).

YOU know the score,
I always try and get at least 12 hours marinade in.