Sunday roast do you stll bother?
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 Temps  Cronx 01 Nov 16 5.28pm |
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Don't make roasties too big, about the size of a squash ball, and after preheating the oil, I swear by goose fat, put the pan over direct heat and roll the potatoes around to cover them. I also sprinkle semolina over to make them extra crunchy.
Dyslexics of the world, UNTIE!! |
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| Stuk Top half 01 Nov 16 5.50pm |
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Originally posted by Midlands Eagle
Olive oil isn't really recommended for higher temperatures. I remember reading a blind tasting of roasties in one of the quality newspapers a few years ago and I was rather surprised that everyone picked the potatoes cooked in rapeseed oil as the best It's fine up to 190C and I roast at 180C. Most important thing is roughing them up to get the crispy outside.
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| Stuk Top half 01 Nov 16 5.52pm |
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Originally posted by Michaelawt85
Peas on a roast absolute no no in my book as is sweet corn Don't like peas but i'll eat them if they're on there. And while I agree with cucking on the nutritional value of sweetcorn I do like that with a roast. It needs to be frozen sweetcorn though, no tinned or fresh stuff.
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| Stuk Top half 01 Nov 16 5.54pm |
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Originally posted by paperhat
Peas are about the only veg that should be on/in a roast, that n carrots. One major no no that I see frequently, Ketchup on a roast. And from the fridge. wtf? That should be a jailable offence! The bottles actually say keep refrigerated but no f***ing way is it going in there.
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| chris123 hove actually 01 Nov 16 5.55pm |
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Originally posted by Cucking Funt
I have yet to understand the purpose of sweetcorn. It tastes bland and would appear to be of minimal nutritional value as it often appears undigested in one's post-prandial eliminations. Nice in a stir fry!
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| chris123 hove actually 01 Nov 16 5.59pm |
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Originally posted by Canterbury Palace
Anybody got any tips for their roasts? I read a technique (Delia Smith I think) a while ago which has served me well. Essentially chopping up all the carrots / parsnips / potatoes and whichever other veg needs doing, placing it all in a big baking tray with a load of oil and some unpeeled cloves of garlic. Then placing the chicken on top, basting with the oil and roasting it all together like that. Naturally every 15/20 minutes you need to catch some of the oil and drizzle it over the chicken to stop it drying out but the combination of the garlic and vegetables infuses the oil with a fantastic flavour. Naturally not very healthy though. Try steaming the veg.
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| chris123 hove actually 01 Nov 16 6.09pm |
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Originally posted by Michaelawt85
What are people's tips for the best roast potatoes. Ie variety and method of cooking. I don't like beef dripping so nothing which involves that please You should try using beef dripping from a bespoke butcher, just unbeatable in my opinion - and maybe goose fat at Christmas!
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| Southampton_Eagle At the after party 01 Nov 16 6.17pm |
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I used to do a roast every Sunday as my next door neighbour was an elderly lady so I wanted to make sure she'd get a high quality nutritional meal at least once a week. Then she died. Now my only Sunday tradition is an early breakfast and catch up with a mate as we're both early risers and our other halves aren't so we go out without them. Bliss.
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| JRW2 Dulwich 01 Nov 16 8.03pm |
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Originally posted by Temps
Don't make roasties too big, about the size of a squash ball, and after preheating the oil, I swear by goose fat, put the pan over direct heat and roll the potatoes around to cover them. I also sprinkle semolina over to make them extra crunchy. That sounds interesting. Do you sprinkle the semolina when the spuds are sitting in the roasting tray, having been rolled in the fat?
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| Temps Cronx 01 Nov 16 8.18pm |
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Originally posted by JRW2
That sounds interesting. Do you sprinkle the semolina when the spuds are sitting in the roasting tray, having been rolled in the fat?
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| HeathMan Purley 01 Nov 16 9.20pm |
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Many thanks for the information you have provided. I have to confess that I have never done a roast, and am on probation for that great day. Best wishes.
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| Holmesdale Nick South Croydon 02 Nov 16 10.10am |
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Originally posted by Michaelawt85
Peas on a roast absolute no no in my book as is sweet corn How about cauliflower cheese and sprouts?
Fitter Fans Group 2. No. 17 |
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