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#1
2nd October 2007, 05:03 PM
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| Sunday dinners...hints and tips... Alreet folks, Im cooking a sunday dinner (er, on sunday actually)...and even though i count mesen a competant cook, I was wandering if any of you had any secret tips etc to share...like, what you love to see on a sunday roast, special ways of cooking things etc... all help will be greatly recieved...no harm in upping ones game is there now??? 
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#4
2nd October 2007, 05:13 PM
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| oh & not sure if you eat pork being of the kosher persuasion but if you do score the skin cross hatched & rub sea salt, oil & rosemary in for perfect crackling 
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#5
2nd October 2007, 05:27 PM
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| 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. |
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#6
2nd October 2007, 05:31 PM
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| always worth considering 'slamming in the lamb' the easiest to get tender imo...over cooked beef n pork is like leather
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#7
2nd October 2007, 05:34 PM
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| Can I just point out that so far men only (not the top shelf publication) have replied to this thread.... Seeing as cooking is womans work they are sadly slacking.... probably eating hobnobs while watching Jezza Kyle... 
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#9
2nd October 2007, 05:46 PM
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| my lamb hints score the skin rub vinegar in the skin (it cleans it up gud makes it a bit fresher) rinse off the vinegar ,pat dry put sum olive oil in a cup crush a clove of garlic into the cup & add thyme into it mix well use a brush or ya donnies to rub the marinade into the lamb all over leave to stand 4 about a hour or more pre heat oven to 220 at 1st for about 20mins , then drop it 2 200c i put my roast spuds in wid the meat try roast carrots they take about 25mins
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#10
2nd October 2007, 05:49 PM
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how many famous female cooks can u name & how many male cooks can u name
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#11
2nd October 2007, 05:51 PM
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 Gonna try that lamb - sounds lush  Not really sunday roast but love slow roasted lamb shank with redcurrant & rosemary.... it practically falls off the bone
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#12
2nd October 2007, 05:52 PM
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| Quote:
Fanny Craddock  Marguerite Patten Nigella Delia Those 2 fat ladies thingymibobs Gordon Ramsey Rick Stein Ainsley Harriot Jamie Oliver Gary Rhodes err thats it for now
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#14
2nd October 2007, 05:56 PM
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 Homely-ish too, I think thats good too Something very likeable about the old bugger I reckon
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#15
2nd October 2007, 05:58 PM
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I'd have a go on that  |
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