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We've never done Sunday dinners. Just kinda cba.
Is the Sunday roast a dying tradition?
- Thread starter robfosters
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How so? It's not difficult to do meat, spuds and a few veg midweek. Even if you've got an hour to do it all in including cooking, it's a few minutes prep.
Stick some chicken thighs in the oven just seasoned with some smashed up garlic and olive oil.
Peel your veg, cut the spuds up smaller than usual and get the spuds on to parboil. Salt and sugar in the carrots, just salt in anything else.
Spuds in the oven just with a bit of oil, no messing about dredging in fat just cold oil and rock salt on them and straight in the oven.
Make a cheat gravy from cornflour and stock.
Relax for 10 minutes, chicken out to rest, veg on to boil.
20 minutes later after you've had a fag, a cup of tea and a sit down you can serve up.
Frozen potatoes are disgusting, I genuinely don't know how people can do those. Vile things. Roasties aren't exactly difficult to do even when you toss on the semolina and goose/duck fat.
There's a bunch of shortcuts in that though to get it made quicker and it wouldn't be what I consider a 'proper' roast.
For me it needs a decent sized hunk of meat that's going to take a few hours to cook and good amount of resting time. It's definitely something that takes a bit of time to do. That's just me though.
I wouldn't do that on a Sunday when I have time to cook a roast. I was commenting on him saying he had no time in the week to cook a roast from scratch.
Most people don't want to spend hours in the kitchen in the week, the only other option would be no roast in the week.
Still have a roast about 3 times a month, although i have to say that i rarely cook it now as it usually involves us meeting friends at a nice restaurant or pub, there are some great ones within 30 minutes of here.
The only problem with that is any new place we try has very high standards to live up to.
That said i don't know any place that makes as good a roast potato as i can at home;it does involve a riff on heston's triple cooked chips and a sous vide machine to get them that good though
The only problem with that is any new place we try has very high standards to live up to.
That said i don't know any place that makes as good a roast potato as i can at home;it does involve a riff on heston's triple cooked chips and a sous vide machine to get them that good though
An alternative is to do a slow cooked pot-roast. That is what we usually do.
In the morning shove a big piece of top-round beef in a slow-cooker with a bottle of cheap wine, carrots, celery, onions, seasoning and herbs. Put it on low. 8 hours later it will be tend and moist.
Things like potatoes you can par boil the day before - in fact that is the recommended way so they rest and dry out a little. If you have an oven with a timer you can put the roast spuds in the oven and have it come on 40 minutes before you come home. Then you just have some vegetables to deal with -0 again this could be carrots, parsnips and turnips put in with the potatoes. Or make a big batch of red-cabbage in advance in which case you just have to re-heat in microwave.
Roasting a whole chicken tends to be a waste of money and time. Last night I picked up a huge rotisserie chicken form Costco for $5 - incredibly moist and tasty since the chickens are continuously basted. It would cost more to buy a fresh chicken. With the roast chicken we sauted potatoes, and fried some Brussels sprouts with pancetta and pecans, plus some frozen peas.
A great roast dinenr that cost next to nothing and was all prepared in 30 minutes.
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We do try (especially in winter) but we usually end up doing a pie or stew of some sort.
This thread has certainly got me pencilling one in for the weekend though!
This thread has certainly got me pencilling one in for the weekend though!
Depends really, I tend to not bother with chicken unless I get a decent one.
Cheap ones tend to taste like wallpaper paste, decent ones are so succulent and they have a beautiful strong taste of chicken. Roast it up, chicken soup the leftovers, or stock.
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I can get chickens cheaply really here and I love to cook a roast chicken, leftovers, stock etc. it's well worth it for the cost (2 chickens for 8Eur?) bargain.
depending on what size/quality you get they are the same price here in the UK, £3.28 for a medium sized chicken at waitrose atm.
I have the left overs from the chicken I got from costco and will make soup today. That fact doesn't change.
My point is it is hard to cook a chicken better than a nice rotisserie chicken, and even if you can the rotisserie chickens are cheap and very nice so for a very quick roast dinner mid week they are a smart option.
And that raw chicken is more expensive than a rotisserie chicken from costco over here.
Tubby carvery is grimy man, real scummy in those places.
ive only been to a Toby carvery once and never again lol
huge queue to get in, once in and seated we were faced with the same huge queue again to get food,
at the food counter they gave me a tiny plate with a whacking great big yorkie pud on it which left little room for anything else, i got back to my table thinking even for ~£5 i hadnt got value for money.
you could go back and get more veg/potato's but i didnt bother because it ment having to join that queue again
huge queue to get in, once in and seated we were faced with the same huge queue again to get food,
at the food counter they gave me a tiny plate with a whacking great big yorkie pud on it which left little room for anything else, i got back to my table thinking even for ~£5 i hadnt got value for money.
you could go back and get more veg/potato's but i didnt bother because it ment having to join that queue again
Trick is getting there early, no waiting and fresh food, oh and you want the king cavery next time
Trick is getting there early, no waiting and fresh food, oh and you want the king cavery next time
how early is early? we arrived 5-10mins before they opened and there was allready a queue outside waiting to get in, must have been 60-70+ people, probably closer to 100 people by the time they opened the doors