Discussion
I'm a big fan of roast dinners, but always seem to stick to the one roast chicken recipe that I know (one of Delia Smith's).
I'm keen to experiment a bit more, so what roast dishes do you like, and how do you cook them?
Also, I'm still on the search for the ultimate roast potato and parsnip - any tips for doing these?
I'm keen to experiment a bit more, so what roast dishes do you like, and how do you cook them?
Also, I'm still on the search for the ultimate roast potato and parsnip - any tips for doing these?
I will roast just about anything. Love trying out different things. The rosties secret IMO is easy. Use goose fat ( on sale in supermarkets in jars. Boils the potatoes for 10 minutes and drain. Whilst still in the pan with the lid on shake gently so they contact the lid. Do this a few times and then roast and bingo perfect roasties.
Leg of lamb, pierce several times before roasting and insert slivers of garlic ( how much depends on how much you like garlic. Put fresh rosemary on top of the lamb, cover and cook.
Rib roast of beef is superb. Coat lightly with mustard before cooking.
And the sectret of any roast. Let stand for 15 minutes before carving, it makes it more tender.
Sod it I am hungry now so off to eat.
Leg of lamb, pierce several times before roasting and insert slivers of garlic ( how much depends on how much you like garlic. Put fresh rosemary on top of the lamb, cover and cook.
Rib roast of beef is superb. Coat lightly with mustard before cooking.
And the sectret of any roast. Let stand for 15 minutes before carving, it makes it more tender.
Sod it I am hungry now so off to eat.
ehasler said:
I'm a big fan of roast dinners, but always seem to stick to the one roast chicken recipe that I know (one of Delia Smith's).
I'm keen to experiment a bit more, so what roast dishes do you like, and how do you cook them?
Also, I'm still on the search for the ultimate roast potato and parsnip - any tips for doing these?
I have always been partial to Roast Beef, and Roast Venison, Roast Pork Loin, Roast Lamb, the list is endless.I'm keen to experiment a bit more, so what roast dishes do you like, and how do you cook them?
Also, I'm still on the search for the ultimate roast potato and parsnip - any tips for doing these?
But always go to a good butcher, rather than buy the muck that gets sold in supermarkets.
But cooking times for rare medium and welldone will vary depending on size of joint and your oven.
Roast potatoes, well depends how you like them, if you like soft floury type roasts or nice crisp ones. STart buy experimenting with different types of potatoes, Desiree Reds are a good alrounder, you can use them for Jackets, roasts, frying, chipping, and "Mashing if you want to ruin a perfectly good potato".
But it really does depend on what you like.
Always cook them in Olive oil with a smigin of butter. Part boil them first and roast on a fairly high heat.
Parsnips deep fried are always nice, a bit like a sweet chip. or roasted with honey and wholegrain mustard, (I have been doing them like this for years and well before that fraud J Oliver was doing them on the sainsburys adds last Christmas)
But dont forget to season them with salt and pepper, and absolute must, as it helps bring out the flavour (and if you dont believe that then try with and without, trust me you will notice the difference)
Mange Tout also go well with roast dinners especially when dipped in the gravy, but they must be just shown the steam/water.
I have always liked pan frying veg in butter olive oil (to stop the butter burning) black pepper and a touch of salt, courgettes are nice done like this.
Purple sprouting broccoli is really nice, far nicer than normal broccoli.
Sorry if i am going on a bit but i could write a book on this stuff.
In fact why the hell am i giving away some of my secrets, right no more.
Par boiling the spuds a defo for good roasties. Not convinced on the goose fat though. Get the same results with old fashioned oil. I boil until the outer just start to soften, which just happens to be 10 mins.
Parsnips need less time than the spuds but I don't par boil them. You can core the things but I leave it in. Tastes OK to me and saves faffing with them. I try to cut the parsnips into similar sizes for roasting so careful when selecting them down the shop. The skinny tipped ones I find a waste. You can also deep fry parsnips and get a satisfactory result.
Try roasting carrots as well. Chuck them in with chopped onion or whole shallots. Skin on.
Certainly lamb is a corker. I tend to shove a wad of rosemary in with the garlic. It will go quite soft and carve off with the slices. That is fresh rosemary of course.
Parsnips need less time than the spuds but I don't par boil them. You can core the things but I leave it in. Tastes OK to me and saves faffing with them. I try to cut the parsnips into similar sizes for roasting so careful when selecting them down the shop. The skinny tipped ones I find a waste. You can also deep fry parsnips and get a satisfactory result.
Try roasting carrots as well. Chuck them in with chopped onion or whole shallots. Skin on.
Certainly lamb is a corker. I tend to shove a wad of rosemary in with the garlic. It will go quite soft and carve off with the slices. That is fresh rosemary of course.
Bunglist said:
Always cook them in Olive oil with a smigin of butter.
Olive oil burns when it gets that hot IME, veg oil or goose fat is preferable IMO.The main thing is to get the fat hot before the spuds go in, and preferably in a thick roasting tin so it stays hot when you take it out of the oven to put them in.
missdiane said:
Parsnips, just par boil slightly, bung in hot oiled roasting dish, season and brush with honey
Carrots too. I grow herbs so throw in Rosemary and Thyme with my Roast Veg.
Currently devouring lots of Butternut Squash, roasted in it's skin with Olive Oil and Thyme.
My children are fed up of having Roast every other night!
I boil my parsnips in a hoeny solution so the flavour really goes in for when you roast them.
For the perfect gravy, it should be made with a stock which is made from carrots,leeks,onion and celery,thyme,garlic,star annise,peppercorns.
For the perfect gravy, it should be made with a stock which is made from carrots,leeks,onion and celery,thyme,garlic,star annise,peppercorns.
Edited by Knick Pee on Sunday 16th December 15:52
I add shallots as well to my gravy. Other stuff similar. Tried the beef bones (for example) once or twice to make a good base for the stock but the faffing around put me off for one dinner and not enough space to freeze the rest (at the time). So its out of the packet stuff for now. Heresy I hear?
Had roast beef last night - we usually buy our meat from a local slaughterhouse/farm, but we saw an offer in Sainsbury's for their top rump - half price. 190 degrees for 2 hours after basting it with a butter, mustard (wholegrain) and garlic mix and spuds underneath 
Parsnips - usually just peel and roast - not par boil, only do that with spuds and have discovered that roast spuds ARE better without skins, always thought they weren't.... Last night I roasted the Parsnips with some maple syrup :P
Chicken stuffed with lemons and thyme works really well too.
Parsnips - usually just peel and roast - not par boil, only do that with spuds and have discovered that roast spuds ARE better without skins, always thought they weren't.... Last night I roasted the Parsnips with some maple syrup :P
Chicken stuffed with lemons and thyme works really well too.
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