I’m a big fan of the traditional Sunday Roast. It doesn’t matter what kind of meat you have, there’s nothing more comforting than having the family sitting around the table sharing the same delicious meal. Sadly though, this practise seems to be disappearing throughout the Western world.
What does it say about our society that we can’t even manage to meet up for one single day a week? Food is always better when enjoyed with company. And what better company than your family?
Top 5 Tips for a Perfect Sunday Roast
- The roast potatoes. If any body says “I use Aunt Bessie’s” I’ll SCREAM! Good roasts are one of the easiest things in the world; boil until soft, shake around in a colander to bash the sides a bit, empty into a roasting tray. A tiny dribble of oil (but I don’t even do this nowadays), a good sprinkling of Maldon sea salt and some chopped up herbs, then into the oven at 210 degrees turning during cooking until golden brown.
- Perfect vegetables. Here’s a simple one – chop up carrots and parsnips into equal size chunks. Boil until softened, throw into a roasting dish with a bit of oil. Drizzle with honey, toss around, and roast until golden. Absolutely delicious.
- Yorkshire Puddings. So many people – my Sister and Mother included, think that Yorkshire’s are too difficult to make at home. Ready made ones (the like you pop in the oven) are so easy, they say. Pah! Those tiny things aren’t worth adorning my plate. I follow a simple Gary Rhodes recipe and it works wonders – the key is to put the tray with oil in the oven first (so that the oil is red hot) and then work fast before the oil cools down. Oh, and don’t open the oven until they’re ready!
- The Meat. Just one tip for you here – leave that meat to stand for 20 minutes before serving! Always do this. If not your juices will spill out the moment you try carving it; do this and they stay in the meat, adding to the flavour. Don’t worry about your meat going cold, either – the gravy will soon warm it up again.
- Gravy. I kind of cheat with mine and it ends up coming out half home made, but delicious. When the meat comes out, the roasting tray goes over the hob and on with the heat. Sprinkle in a little plain flour and scrape around quickly until browned. In with a glass or 2 of wine (of the relevant colour) to de glaze the pan. Reduce till slightly thickened (coating the back of the spoon) and in with a little stock (I’ll use a cube or liquid stock for this). Reduce a little further, season, and you’re just about done. Any variation works and mine usually involves garlic somewhere along the line. Just don’t touch the Bisto!