...I hate the 'Great British Roast'...

DrToffnar

DrToffnar

DrToffnar

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As a disgustingly pure blooded Englishmen, the roast has been a staple part of my weekly diet since I was a wee nipper.

I still live with my parents and one of the few things I do to help around the house is cook up a roast.

But alas, I think it's about time I said it... I really don't like them. They take way too long to cook, they're bland as heck (results vary of course depending on ingredients, method etc) and I'm just kind of sick of them.

Is there something wrong with me? Will I start taking an active dislike in tea soon too??? I just don't know anymore, guys...
 
I didn't really like them either until I started going to my GF's parents and there awesome. I feel bad about saying it but my mum's is pretty crap compared. Luckily going to to GF's parent's for Christmas Dinner. :p
 
DrToffnar said:
They take way too long to cook, they're bland as heck (results vary of course depending on ingredients, method etc) and I'm just kind of sick of them.
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Bland? That's down to the cooking and your tastebuds. You get bland ones when they're bad, and incredibly delicious ones when done well. I suggest you try some different recipes to boost your perception of the taste? Something's going wrong in the cooking process if it's always bland for you.

Too long to cook? The idea is that for much of it you don't need to be there to tend to what you're cooking. So it may take some time, but you can be doing other things during that time. Have a boozy sit-down on the sofa with your choice of reading material.
 
You mum can't cook if it's bland.

They do take a pig of a time to do though and cause too much washing up etc. but hey, I love them.

I don't like tea though.
 
hughtrimble said:
Bland? That's down to the cooking and your tastebuds. You get bland ones when they're bad, and incredibly delicious ones when done well. I suggest you try some different recipes to boost your perception of the taste? Something's going wrong in the cooking process if it's always bland for you.
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I just find the combination of ingredients incredibly dull, despite what tweaks/recommendations I might end up including. It always just feels like a bunch of veg and meat on a plate by the end :/
 
DrToffnar said:
I just find the combination of ingredients incredibly dull, despite what tweaks/recommendations I might end up including. It always just feels like a bunch of veg and meat on a plate by the end :/
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Arguably that's the same as just about any dish - just a bunch of veg and meat. You'll get that in the best restaurants in the world. The key is in how they're put together :D

What sort of food and cooking gets you going?
 
hughtrimble said:
Arguably that's the same as just about any dish - just a bunch of veg and meat. You'll get that in the best restaurants in the world. The key is in how they're put together :D

What sort of food and cooking gets you going?
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Whenever I get the chance I make Thai, Moroccan or Indian meals for me and the GF which is often 2 or 3 times a week (she's from a middle eastern family so I welcome the chance to cook my favourite types of spicy foods). I've tried incorporating traditional preparation methods from some of the more broad eastern recipes, but to no avail. My family are quite... traditional and boring shall we say xD
 
yes you are mad, or its poorly cooked which is what most roasts and carverys are.

bland is not how i would describe a roast, and it doesn't take that long. 2hrs of mainly leaving it unattended.
 
DrToffnar said:
I'm open to suggestions, friend.
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leg of lamb, rub with a generous layer of equal amounts of English mustard powder, brown sugar, fresh minced garlic.
place on a tray of roughly chopped onion, carrots, celery, garlic, rosemary
cook until 57c, then allow to rest for at least 20 minutes under foil, internal temp should continue to rise to about 60c.

add flour to the now fat covered veg, mash up and cook for a few minutes. before adding water and then simmer for about 20minutes while the meat rests, then strain.

then its just part boiling veg and cooking, things like potatoes and parsnips dont go anaemic like most places. anaemic parsnips are actually pretty disgusting and part boil both potatos and parsnips.
parsnips should be at least this dark.
35mlk68.jpg


however most people/places onlly do it like this, which is just wrong.

k0lgu0.jpg


biggest things with roast is under cooked roast veg, over cooked boiled/steamed veg, over cooked meat, crap gravy.

regardless of roast don't forget a good seasoned Yorkshire pud.
 
Nice one mate! I've tried pretty much that exact method with lamb and thought it was OK, but never tried cooking pots and pars like that. Will give it a goosey next weekend!

However, my cooking times are ALWAYS perfect. I'll nae have anyone say my food is EVER over or undercooked xD
 
An English roast is bland? WTF! My ideal roasts are usually:

  • Roasted lamb, beef, chicken or pork.
  • Roasted or mashed sweet potatoes (I personally prefer to normal spuds).
  • Roasted, honey-glazed carrots and parsnips with some high temps at the end for a bit of caramelization.
  • Steamed brocolli, sprouts and cabbage.
  • Yorkshire puddings.
  • Gravy made with the veg water and meat tray oil, fat and scrapings.

Heaven! :D
 
DrToffnar said:
they're bland as heck (results vary of course depending on ingredients, method etc) and I'm just kind of sick of them.
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What are you cooking and how? I agree they are time consuming, but bland is absolutely not the word I would use. You have son many different flavours and flavour combinations on your plate! How are you seasoning things?

If I could only eat one thing for the rest of my life it would be a full roast dinner.
 
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