sunday roast

[Mr Tiler]

hi guys, got a few family members over today so am planning a feast lol, im going to be cooking a huge roast and wanted some of your home favourites... what do you have on yours? cheers

 

[cam_low]

my mum used to do the carrots like this.

Cut carrots julienne style
Add to a pan enough water to cover them +1cm
Add two generous table spoons of real butter and a generous table spoon of sugar.
Boil away with regular stirring until the water is gone and you are left with caramelised carrots.

So nice.

Also with the stuffing you want to add some sausage meat to the mix with boiling water, a beaten egg then bake for 20 minutes or until crispy on top.

With your roasties you want to par boil them then put them into a collinder. Swill the potatoes round until they rough up then coat them in a mixture of 50/50 mustard powder and plain white flour. Take out your pre heated pan of oil and put the roasties in, turning until they are golden brown, the smaller the better in my experience.

Got plenty more of mums tips. She used to do 175 covers on a sunday 30 years ago in the pub we had.

Makes me realise how much I miss her...

enjoy ash

 

[Diggy]

Parsnips with cumin seeds and brown sugar

 

[Mr Tiler]

my mum used to do the carrots like this.

Cut carrots julienne style
Add to a pan enough water to cover them +1cm
Add two generous table spoons of real butter and a generous table spoon of sugar.
Boil away with regular stirring until the water is gone and you are left with caramelised carrots.

So nice.

Also with the stuffing you want to add some sausage meat to the mix with boiling water, a beaten egg then bake for 20 minutes or until crispy on top.

With your roasties you want to par boil them then put them into a collinder. Swill the potatoes round until they rough up then coat them in a mixture of 50/50 mustard powder and plain white flour. Take out your pre heated pan of oil and put the roasties in, turning until they are golden brown, the smaller the better in my experience.

Got plenty more of mums tips. She used to do 175 covers on a sunday 30 years ago in the pub we had.

Makes me realise how much I miss her...

enjoy ash

wow mate, she clearly knew her stuff I will have to give those carrots a go sound delicious cheers 😉

 

[Diggy]

Always use lard for roasties, much better crispy bits

 

[Andy Allen]

my mum used to do the carrots like this.

Cut carrots julienne style
Add to a pan enough water to cover them +1cm
Add two generous table spoons of real butter and a generous table spoon of sugar.
Boil away with regular stirring until the water is gone and you are left with caramelised carrots.

So nice.

Also with the stuffing you want to add some sausage meat to the mix with boiling water, a beaten egg then bake for 20 minutes or until crispy on top.

With your roasties you want to par boil them then put them into a collinder. Swill the potatoes round until they rough up then coat them in a mixture of 50/50 mustard powder and plain white flour. Take out your pre heated pan of oil and put the roasties in, turning until they are golden brown, the smaller the better in my experience.

Got plenty more of mums tips. She used to do 175 covers on a sunday 30 years ago in the pub we had.

Makes me realise how much I miss her...

enjoy ash

You should of been a chef mate. ...lol

 

[Sean Kelly]

I don't care what on the plate as long as there is 'stuffing'.
Also, with a breakfast it must have 'black pudding'

 

[Dougs Third Go]

slow roasted pheasant or rabbit, or a mix of both, with all the trimmings, lush 🙂

 

[cam_low]

You should of been a chef mate. ...lol

Ive just had a bbq at me brothers...the food and meat quality I have just cooked has passed the bar of my usual. I do lots and lots of cooking and enjoy cooking for people however...that may be a step into the future...would love a little chiq sarnie shop where I live !

 

[Dougs Third Go]

you can't beat this in winter, okay not a sunday roast, but good fayre nonetheless, pheasant and woodcock casserole, woodcock tastes like a mix of liver and venison, pheasant tastes like a real gamey chicken