Roast Dinner - The Best Bit?

[DIFFBROOK]

Roast spuds, especially if they are really crispy on the outside, and fluffy in the middle. Perfection.

This. Have to say that Mrs Diffbrook makes the best Roast Potatoes that I have ever tasted. Very crispy on the outside and just the right fluffiness in the middle. Perfect. Remember having my mum round having Xmas dinner at ours, and after taking a mouthful of Roast Potato I said "Mrs D makes the best Roast Potatoes ever". The look on my Mums face...........oops!

 

[Pbseagull]

Roast spuds, especially if they are really crispy on the outside, and fluffy in the middle. Perfection.

This might sound a bit sad, but have you tried sprinkling the spuds with Semolina after par boiling them, it makes them REALLY crispy

 

[Hillian1]

Why the fixation with Roast Spuds, never understood it myself.

Oddly though I have to make them in our house as Wife loves the way I do them.

 

[hola gus]

Pigs in blanket! Lovely

 

[KZNSeagull]

Yorkshire Pudding - about the only thing I miss from blighty!

One of you experts, please do me a favour and send me your foolproof Yorkshire Pudding recipe!

And I was also told that Yorkshire pud was served as a starter originally, to make the joint of beef go further.

 

[Max Paper]

I have to agree that Yorkshire Pudding was ALWAYS associated with Beef. That said, I have it with roast chicken too as i love them! I have cauliflower cheese with some roasts, that is amazing stuff, amazing...


I'm cooking roast beef TONIGHT!

 

[Max Paper]

All of it apart from the roast potatoes, can't stand them.

I am often labelled a freak for this.

freak

 

[Pbseagull]

freak

Ditto !

 

[Dawn Korus]

Roast Onion for me

 

[brakespear]

Yorkshire Pudding - about the only thing I miss from blighty!

One of you experts, please do me a favour and send me your foolproof Yorkshire Pudding recipe!

And I was also told that Yorkshire pud was served as a starter originally, to make the joint of beef go further.

Adapted from the BBC website (adapted by a comment from a viewer):

150g plain flour
2 eggs
1 egg white
175mil milk with 50ml water
pinch of salt
pinch of mustard powder

Beat the eggs into the four. Gradually add the liquid to the flour and eggs til you get a smooth batter. I use a loaf tin to make a big Yorkshire - I usually use enough oil to cover the bottom of the tin to a depth of about 2-3mm and heat it for about 15-20 mins before hand. Once heated add batter to tin and cook at 200 degrees C for 35-40 mins.

 

[BensGrandad]

Yorkshire Pudding - about the only thing I miss from blighty!

One of you experts, please do me a favour and send me your foolproof Yorkshire Pudding recipe!

And I was also told that Yorkshire pud was served as a starter originally, to make the joint of beef go further.

From Brian Turner a chef on TV that my wife has tried and it works perfectly. Very simple

Mix equal measures of Self Raising Flour, Milk and Eggs whether it be a cup or dish or even a bucket. Leave in fridge for 30 mins to get cold and then preheat pan with a little oil in till it is very hot then add mix and bake for 35 mins ish. They will always rise and very simple recipe.

 

[ryeseagull]

From Brian Turner a chef on TV that my wife has tried and it works perfectly. Very simple

Mix equal measures of Self Raising Flour, Milk and Eggs whether it be a cup or dish or even a bucket. Leave in fridge for 30 mins to get cold and then preheat pan with a little oil in till it is very hot then add mix and bake for 35 mins ish. They will always rise and very simple recipe.

I am inspired. I have some leftover sausage casserole to eat tonight. I'll make a massive Yorkshire to go with it.

 

[ILIKECANDLES]

bread sauce

Sunday Lunch, traditionally roast dinner time...

So what is everyone's favourite bit in the roast dinner? If someone could create a poll that would be ideal...

- The Meat
- The Roast Potatoes
- The Yorkshire Puddings
- The Stuffing
- The Veg
- The Gravy
- Other (if other please state what else you have!)

Gotta be the meat for me!

 

[ArcticBlue]

Got to be the gravy for me. For without this it is nothing.

 

[ArcticBlue]

I am inspired. I have some leftover sausage casserole to eat tonight. I'll make a massive Yorkshire to go with it.

ooh I have left over sausage casserole tonight too but I am serving it with buttered cabbage and black pepper. YP sounds d'lish but too hungry to wait.

 

[Tom Hark Preston Park]

From Brian Turner a chef on TV that my wife has tried

 

[KZNSeagull]

Thank you Brakespear and BensGrandad - I will try those out. I believe that the secret is to get the oil really hot!