Roast Dinner, your tips please !
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#33
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Ah yes of course , infused with a little fresh basil as well
And I wish my mum had been doing roast potatoes like that 50 years ago! She used to just cut huge potatoes in half lengthways, and stick them in a roasting tin with half a pound of (cold) lard. And then she'd open a tin of carrots. *shudder*
Chip
#34
God, you wouldn't have wanted to let my mum loose with semolina! Anything could happen! She made Toad in the Hole once.........my dad was eating it, and said 'This tastes funny'. Turned out she's made sausages in egg custard!
#36
My missus one New Year, we were doing a Beef Borguignon and it required a bottle of Burgundy, we had a bottle of Red Wine but not Burgundy so I was despatched to find said wine, however I took too long and she made the executive decision not to wait, but she didnt use the red we had she thought using the wrong variety might spoil it so she used Cider instead :cuckoo
We server the whole family Beef Strongborguignon.
Wasnt that bad actually !
We server the whole family Beef Strongborguignon.
Wasnt that bad actually !
#37
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I'll go with a mixture of most of the methods above:
- Maris pipers, cut up - ideally on diagonals/triangular to give more surface area
- (at this point, put the oven on (200-220 unless you're roasting other stuff as well and need a lower temp) and preheat a good solid roasting pan with quite a lot of oil/fat/dripping in). I get moaned at by Mrs No for using beef dripping or duck/goose fat and often make do with olive oil - which to be honest gets equally as good results most of the time.)
- Par boil spuds for 10 mins or so, then drain water and place a lid on top and shake firmly to roughen edges
- Tip a goodly amount of semolina over the potatoes (wth an aim to coat them with it) and shake lightly in the saucepan again.
- take the hot roasting pan from the oven, and place on the hob with a burner going under the pan to keep heat in the pan/oil whilst you load it up
- Tip or spoon the spuds into the pan
- Spoon hot oil over the spuds individually, ensuring that they're all coated
(if you dont have enough oil/fat to do this then (a) use more next time, (b) drizzle olive oil/melted fat over them)
- Put back in the oven for about an hour, turning at least once
Scoff the best roasties in the world...
DN
- Maris pipers, cut up - ideally on diagonals/triangular to give more surface area
- (at this point, put the oven on (200-220 unless you're roasting other stuff as well and need a lower temp) and preheat a good solid roasting pan with quite a lot of oil/fat/dripping in). I get moaned at by Mrs No for using beef dripping or duck/goose fat and often make do with olive oil - which to be honest gets equally as good results most of the time.)
- Par boil spuds for 10 mins or so, then drain water and place a lid on top and shake firmly to roughen edges
- Tip a goodly amount of semolina over the potatoes (wth an aim to coat them with it) and shake lightly in the saucepan again.
- take the hot roasting pan from the oven, and place on the hob with a burner going under the pan to keep heat in the pan/oil whilst you load it up
- Tip or spoon the spuds into the pan
- Spoon hot oil over the spuds individually, ensuring that they're all coated
(if you dont have enough oil/fat to do this then (a) use more next time, (b) drizzle olive oil/melted fat over them)
- Put back in the oven for about an hour, turning at least once
Scoff the best roasties in the world...
DN
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#46
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all this talk of spit roasting and stuffing our sausages in bacon blankets! Its like we have left Scoobynet and joined Premiershipfootballplayers.net.
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#49
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Chip
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That's the trouble. Once it's in your head you have to have it
Come on J4CKO, how did you get on????
#53
We have agreed on a 6.5/10, as a rating, I thought it was pretty good and it was certainly tasty but I think there is still room for improvement, where 10.00 is a proffesional chef and 8/9 is mum/grandma territory.
Was all hot and properly cooke.
Roasts were pretty crunchy
Bailed on the gravy and went for instant as earlier there didnt seem to be any juice form the chicken, loads later on so need to be patient.
Certainly a proper roast with no major faults.
Was all hot and properly cooke.
Roasts were pretty crunchy
Bailed on the gravy and went for instant as earlier there didnt seem to be any juice form the chicken, loads later on so need to be patient.
Certainly a proper roast with no major faults.
#57
We have agreed on a 6.5/10, as a rating, I thought it was pretty good and it was certainly tasty but I think there is still room for improvement, where 10.00 is a proffesional chef and 8/9 is mum/grandma territory.
Was all hot and properly cooke.
Roasts were pretty crunchy
Bailed on the gravy and went for instant as earlier there didnt seem to be any juice form the chicken, loads later on so need to be patient.
Certainly a proper roast with no major faults.
Was all hot and properly cooke.
Roasts were pretty crunchy
Bailed on the gravy and went for instant as earlier there didnt seem to be any juice form the chicken, loads later on so need to be patient.
Certainly a proper roast with no major faults.
Last edited by fitzscoob; 27 September 2010 at 01:17 PM.
#60
Todays was the best so far,
Roast Pork (from local butcher)
Roast Potatoes
Mashed Carrot + Swede
Peas
Roast Parsnips
Stuffing
Yorkshires (not optional according to the kids)
Cauliflower Cheese ( I made the cheese Sauce)
Mash
Apple Sauce (I made it)
Gravy
Crackling, separated from the joint whilst it was resting and roasted a bit longer
Apple/Herb Stuffing
To Follow
Jam Roly Poly and Custard, ok was Sainsbury's but I couldn't find Suet to do my own.
3 Lagers whilst cooking perhaps caused a delay as turned the oven off rather than than to full power
Have to say, it was pretty good, I am honing my skills, the cooking is easy, its all in the timing (and not turning the oven off).
Roast Pork (from local butcher)
Roast Potatoes
Mashed Carrot + Swede
Peas
Roast Parsnips
Stuffing
Yorkshires (not optional according to the kids)
Cauliflower Cheese ( I made the cheese Sauce)
Mash
Apple Sauce (I made it)
Gravy
Crackling, separated from the joint whilst it was resting and roasted a bit longer
Apple/Herb Stuffing
To Follow
Jam Roly Poly and Custard, ok was Sainsbury's but I couldn't find Suet to do my own.
3 Lagers whilst cooking perhaps caused a delay as turned the oven off rather than than to full power
Have to say, it was pretty good, I am honing my skills, the cooking is easy, its all in the timing (and not turning the oven off).