Sunday dinners...hints and tips...

[T.C]

Originally Posted by woody

I'd have a go on that

that will always tickle me

[Shooms]

Originally Posted by T.C

I love Nigella , I love how she loves her food and the luxuriates in it etc...
Homely-ish too, I think thats good too
Something very likeable about the old bugger I reckon

It's true that - it's a quality I love in people... any fucker can scoff food but few really appreciate food & without getting all needlessly poncey I love to ask myself what sensations I get when I eat before I swallow me mouthful...

I love it when you get food that makes you sigh & go mmmmmmmm.... like it's a great big cuddle.....

Prawns especially do this to me... v v satisfying...

Oh n Haagen Daz pralines n cream

[Shooms]

Originally Posted by woody

I'd have a go on that

You'd have to have sloppy seconds after me sunshine

[T.C]

Originally Posted by Shooms

It's true that - it's a quality I love in people... any fucker can scoff food but few really appreciate food & without getting all needlessly poncey I love to ask myself what sensations I get when I eat before I swallow me mouthful...

I love it when you get food that makes you sigh & go mmmmmmmm.... like it's a great big cuddle.....

Exactly right.

and the fact Nigella seems so exuberant over what she's creating makes me want to try it, even if its nothing I particularly would have chosen myself.
I like all her indulgent or old fashioned ingredients, and good home cooking , and all her 'mmmm'' 'yuuum ' appreciations, its like food porn, lol

Homely family atmosphere would win me over rather than some souless nouveau cuisine in a stark clinical envronment any day of the week


Bet its mint to be in her family, traditional family values / meals, or to be her kids having fun baking and learning to cook with mummy



I wasn't too impressed with the bint when she bunged ice cream on Yorkshire puddings the once though


Bless her

[Mr Radish]

Originally Posted by T.C

Rule number one!!! never leave out the yorkie puds, I dont care if you're not having roast beef, its the law!!!


Sunday roast is the best meal ever. Fact.

Yorkshire Puddings should officially be served as a starter with Onion gravy if you are traditional and not with the main course.

I ignore this rule though!

[Mr Radish]

Originally Posted by Shooms

par boil yer tatties, shake em n ruffle em before slapping them in a high temp oven on a tray of spitting oil for perfect roasties...

Totally agree, apart from when they are shook and ruffled they should be floured and then as you say a hot tray of fat. . . . Beef Dripping is the fat of choice. . . . Perfect!

[Mr Radish]

Use a high quality Spud for the mash and mash it with Milk, butter, salt pepper. . . . and now the important bit.

Half a teaspoon of english mustard and a raw egg.

The Mustard will only put a hint of flavour without tasting too mustardy and the egg adds texture, flavour, a bit of colour and the heat of the mash cooks the egg. . . so don't worry about that!

Nice.

[Mr Radish]

Originally Posted by Jonno

I fuckin love a Sunday roast - beef or lamb - can't decide what's best.

I'd do rib of beef - that's the best beef joint by far. Get it from Morrisons as well as they do the really good ones.

Heat the oven to about 220-230 C, then stick in the meat for 25 minutes for a "sizzle" (fo shizzle my sizzle), then turn the oven down to 160 C and cook for 15 mins per 500g (for medium rare) - this is based on a 1-1.5kg joint - you need to increase the sizzle for 5 mins for bigger joints. Then take the meat out of the oven and let it rest for half an hour.

After that, take the meat out of the roasting dish, pour off the fat, place the roasting dish on a hob, heat fairly well and pour in a little red wine and scrape with a spatula / wooden spoon to deglaze all the tasty bits off the bottom of the dish. Add some hot water and an oxo cube, and then a little corn flour mixed with butter (to thicken) - hey presto lovely gravy. Instead of oxo you could use about 3 tablespoons of beef stock you can get in a bottle (Tesco sell it - it's quite expensive at £1.99 but worth it - forget who makes it now it's with the other stock cubes).

Can't go wrong.

That man knows his beef gravy!!!

Perfect Jonno, however may I suggest you replace the Oxo cube with some Cromptons Gravy salts. . .Only a small amout too as it is very salty.

This is so much better than an Oxo cube. . .honest. .well I think so.

However, you're recipie is pretty much text book!

P.S. if you put some chopped onion in the roasting tin while cooking, this adds a brilliant flavour when you make the gravy!

[Duke]

another thing i do when cooking lamb is put mint in the gravy(i av mint on all my roast dins) feckingggggg nicccceeee hmmmmm

duke rings wife to get he's chops out

[lozatronic]

whatever meat you're cooking try piercing little holes all over it with the end of a sharp knife and stuffing garlic into the holes.. you can also shove whatever herbs or spices you're using into the holes, this stops them from over-cooking and going bitter during the roasting process and let's the flavour spread through/infuse the whole of the meat..

[very puddled]

the best roasties have to be cooked in duck fat , you can get it from any supermarket , and shooms was correct make sure you fluff potatoes before putting them in oven [ maris pipers/king edwards - are the 2 best potatoes to use ]

the gravy has to be done with the meat juices and if your using fresh veg [ i always do ] use some juice out of the veg too. then when you nearly made gravy put a little bit of mint sauce in with it .

[tricky nicky]

if you do raost beef, chop an onion and soak it in a dish of vinegar its fookin lovley with the beef
yorkie puds are a staple part of the meal and as for roasties
i like parsnips roasted and also turnip and swede for me veg
god im starvin now

[lozatronic]

ooh.. also good is halve an onion and place it face down in the roasting tin.. place your meat on top of the the onion.. makes the gravy extra spesh!

[very puddled]

Is Any One Else Wanting A Sunday Dinner After Reading This Thread Because I Am....................

[Shooms]

Originally Posted by Mr Radish

That man knows his beef gravy!!!

Agreed

Best way to make gravy that - would only say add a liberal glug of whatever red you are having at the table