Psychobilly freakout
HellBilly
Yorkshire pudding and bread sauce is a must.
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[Food] Most important aspect of a roast dinner?
- Thread starter POSKETT AT THE VALLEY
- Start date
Most important aspect is timing.
thedonkeycentrehalf
Retired
- Jul 7, 2003
- 8,631
Another interested to hear how you do this. I have been making marmite sausage rolls for years but when I made some for some mates recently, they started of saying the couldn't think of anything worse but then polished the plate off and asked if I could cook some more!
Mr Bridger
Sound of the suburbs
I'm going to try this . I've dabbled with chucking black olives in with the roast potatoes, likewise garlic cloves, but marmite does sound like a sound option.
Psychobilly freakout
HellBilly
- Aug 24, 2020
- 5,339
What a splendid idea.
I've known about rosemary roast potatoes (and rosemary yorkshire pudding) and marmite mushrooms for a while, but not marmite roast potatoes.
Psychobilly freakout
HellBilly
I must admit after watching the fast show, I did try and still love cheese melted in mushy peas.....
um bongo molongo
Well-known member
This is a similar technique to mine but after some experimenting I’ve ditched the polenta and - controversially - moved to sunflower oil over lard/goose fat. As long as you get it really hot it gets them super crispy (a bit like shallow frying)
um bongo molongo
Well-known member
Interesting. Going to give this a go
- Aug 24, 2020
- 5,339
For marmite fans, it is sometimes referred to as umami, the Japanese fifth taste. You can get in jars in Waitrose.
When I was 19, I had strips of steak we cooked ourselves in a kelp broth in a Japanese restaurant in Vancouver.
I'm 64 now, and I still remember that taste.
When I was 19, I had strips of steak we cooked ourselves in a kelp broth in a Japanese restaurant in Vancouver.
I'm 64 now, and I still remember that taste.
highflyer
Well-known member
- Jan 21, 2016
- 2,435
I mean...it's ALL a bit 'meh' isn't it? I understand roast dinners are a tradition for many, and a good way to get the family around the table at least once a week. Which is important. But as food? Barely counts as cooking really. More an excercise in logistics. A lot of effort for little reward. I am particuarly ambivalent about roasts in pubs/restaurants. If I am going to pay for someone to cook for me (and that's an all-too-rare luxury these days), I want it to be someone with a bit of skill that can produce something I can't do myself. Not just a load of roasted meat and roasted/boiled veg. I'd also rather have one or two ingredients done really really well rather than the nightmare hodge-podge of 'all the trimmings' *
* I acknowledge this post is essentially heresy and will not make me popular. And please don't bother telling me I'm not doing it right blah blah. I've lost count of times I've been proudly served 'the best ever' roast by various mum's, friends, relatives, pub landlords etc. All pretty much the f*cking same. Minor variations on a dull theme.
* I acknowledge this post is essentially heresy and will not make me popular. And please don't bother telling me I'm not doing it right blah blah. I've lost count of times I've been proudly served 'the best ever' roast by various mum's, friends, relatives, pub landlords etc. All pretty much the f*cking same. Minor variations on a dull theme.
Ooh, someone's been watching the latest series of Fargo.
For me, it's all about the spuds. I don't eat meat so veg is everything. I'd be happy with roasties, cauliflower cheese and something green (sprouts for preference)
Official Old Man
Uckfield Seagull
Recently cooked a beef joint in the slow cooker with a very large splash of wine. The beef was perfect but the gravy made using the juice from the beef made the meal. I used white wine but have used red before.
mejonaNO12 aka riskit
Well-known member
Justice
Dangerous Idiot
It’s all about the stock reduction, my lot like a spoonful of Cranberry sauce whacked in during the process along with half a glass of red. I normally reduce by a half. Perfect rich gravy.
An oven. Plenty of variations on the theme, but difficult to roast without one.
jessiejames
Never late in a V8
Marmite roast pots to die for
HastingsSeagull
Well-known member
Yep gravy is what ties it all together. 100% agree
Do you have a recipe?