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[Food] Most important aspect of a roast dinner?



















jakarta

Well-known member
May 25, 2007
15,620
Sullington
Has to be the gravy, love it, I drink it out of a mug like soup.
If parts of the roast are not up to scratch then they can be masked with a good gravy.
Colemans mint sauce is a close second.
Haven't put mint sauce on lamb (huge amount of sugar BTW) for many many years. Reminds me of school meals...
 
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Pevenseagull

Anti-greed coalition
Jul 20, 2003
19,604
As someone who has cooked over 3,000 of them ..


1 Me.


2 Roast potatoes maketh the roast.
3 Gravy
4 it being lamb shoulder
5 at least 5 veg additional veg cooked to the appropriate texture.
 














Herr Tubthumper

Well-known member
NSC Patron
Jul 11, 2003
59,465
The Fatherland
Am I the only person who thinks roast dinners are overrated ?

But to answer the question the potatoes are the key. If these are done well you can almost guarantee the rest will be.

And under no circumstances should they be called 'roasties' like someone else posted above. This is a crime akin to saying 'Bennie eggs' or 'bantz'
 


WATFORD zero

Well-known member
NSC Patron
Jul 10, 2003
25,766
Depends on the roast

Chicken - Stuffing and pigs in blankets
Beef - Yorkshires and a fiery Horseradish
Lamb - Slow roast shoulder with Red wine gravy and leeks
Pork - Crackling
Goose - Red Cabbage
 




Brovion

Well-known member
NSC Patron
Jul 6, 2003
19,356
It’s got to be the gravy for me. If it doesn’t do the biz the whole meal falls short.
Before I opened this thread I said to myself 'Gravy', so yes, I agree. And there must be enough of it, nothing worse than having a few dry spuds left on your plate. (And roast potatoes come second).

Good shout for cheese sauce though. I don't eat lamb or pork, so if my wife cooks that (her and our son love it) I have broccoli with cheese sauce as a meat replacement.
 


Brovion

Well-known member
NSC Patron
Jul 6, 2003
19,356
Am I the only person who thinks roast dinners are overrated ?

But to answer the question the potatoes are the key. If these are done well you can almost guarantee the rest will be.

And under no circumstances should they be called 'roasties' like someone else posted above. This is a crime akin to saying 'Bennie eggs' or 'bantz'
Yes, I agree. We've got some friends who if they ever say "Let's go out for Sunday lunch!" I know it'll be a carvery or somewhere where they do roasts. I'm not a big meat-eater (I can really only do chicken and then only the breast) so I often have the veggie option - which is often quite bland and not something I'd have through choice.

A roast is really well down my list of favourite meals, probably just above a Big Mac and fries.
 


jessiejames

Never late in a V8
Jan 20, 2009
2,701
Brighton, United Kingdom
Am I the only person who thinks roast dinners are overrated ?

But to answer the question the potatoes are the key. If these are done well you can almost guarantee the rest will be.

And under no circumstances should they be called 'roasties' like someone else posted above. This is a crime akin to saying 'Bennie eggs' or 'bantz'
Very much overated. I enjoy a roast dinner when i have one mainly becsuse its about every 6 weeks. Dont understand people who have one every Sunday, or even more than 1 a week.

Pots must be crispy and fluffy plenty of gravey veg Carrots and snips roasted in honey. Oh no chicken.
Beef pork lamb or honey roasted gammon
 






Deportivo Seagull

I should coco
Jul 22, 2003
4,899
Mid Sussex
It means having both Depor Juniors home and sitting down as a family. Sunday roast is a thing of beauty.
 


pishhead

Well-known member
Jul 9, 2003
5,246
Everywhere
Perfect roast pots. Use Maris pipers, peel keep them large enough so you can get them crispy whilst soft in the middle I usually cut larger ones in half. Soak in salted cold water for at least 30 mins. Put onto the boil, once boiling bring to a rolling simmer and set a timer for 5 mins, meanwhile put your fat of choice into a roasting tray large enough to hold your potatoes whilst not being overcrowded at 220, I prefer to use lard over goose fat. After 5 minutes drain potatoes into a colander leave for a minute then shake to ruffle the potatoes, using the same pan put a good handful of fine polenta and transfer the potatoes and continue to shake to evenly distribute. Transfer the roasting tray into the oven and turn the potatoes every 20 mins. You should have perfect potatoes after an hour.
 


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