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Ahh yesss a nice old Sunday Roast

Discussion in 'CycleChat Cafe' started by stevenb, 23 Sep 2007.

  1. stevenb

    stevenb New Member

    Location:
    South Beds.
    Just cooked myself a beauty of a roast chicken with roast potatoes, cauliflower, brocolli, carrots, peas and gravy.
    Yum yum.:biggrin:

    Even though I live on my own I still cook a roast each Sunday....has to be done. Dad taught me well as he is an ex-chef.

    I remember I didn't eat as well living with my ex as I do now.
    Shame I have no wine and/or beer to wash it down with. :biggrin:
     
  2. TVC

    TVC Living La Mala Vida

    Nice one Steve, I've just done a pot-roast brisket with loads of root veg, the first 'winter' meal of the autumn. I love stew season.:biggrin:
     
  3. OP
    OP
    stevenb

    stevenb New Member

    Location:
    South Beds.
    Sounds yum mate...I love stew...and mopping up with some nice bread. :biggrin:
     
  4. Cycling Naturalist

    Cycling Naturalist Legendary Member

    Location:
    Llangollen
    Got back from my ride this morning and had slow roasted rib of beef with roast potatoes, butternut squash, Yorkshire pudding, carrots, French beans and tomatoes. Followed it with apple and blackcurrent crumble and then roquefort and biscuits. Fortunately, I had some shiraz to wash it down.
     
  5. ...and hopefully not enough to wash it back up again! :biggrin:
    I had a malt loaf and some peanuts - that's all they threw me today...
     
  6. OP
    OP
    stevenb

    stevenb New Member

    Location:
    South Beds.
    I tried butternut squash roasted in olive oil and seasoning..tasted foul....:biggrin: ...but I ate it as I mushed it up with some potato...won't be buying that again.
    Got a spare glass of Vin Rouge? :biggrin:
     
  7. col

    col Veteran

    Had roast beef with all the usual,plus parsnips,i love em.
     
  8. Abitrary

    Abitrary New Member

    I've just been to Tesco to get the indredients for my sunday dinner, and wanted to make that Nigella Lawson pork chop thing with cider and cream that she did about 2 weeks ago.

    The tesco express only had

    -exclusive pear cider, for about 2 quid a little bottle...

    ...ok, stop the boat, I've just realised that pears are like apples and I should have stuck with that, instead of going the steak route
     
  9. ChrisW

    ChrisW Senior Member

    Quick 45 miles this a.m. over the Surrey Hills with a sprint back...

    Bunged the leg of lamb in the oven on my return, potatoes, broccoli, green beans, gravy, mint sauce, redcurrant jelly!

    Friends over so a couple fo bottles of a nicr french red..

    13 YEAR OLD soN COOKED THE PUSDDING..

    nOWWWW GENTLYY SQUIFFY AND POSTONG EVERYWHERE...

    hURRAH!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! :biggrin:
     
  10. ash68

    ash68 New Member

    Location:
    northumberland
    giant yorkshire pud for me,filled with 3 sausages,peas,red onions,peppers and mashed potatoes covered in gravy. After 3 everyone.... aaahhhhh Bisto.Trying to decide if I have enough room left for ambrosia creamed rice wirh a big dolup of strawberry jam..decisions...decisions.:biggrin:;)
     
  11. Cycling Naturalist

    Cycling Naturalist Legendary Member

    Location:
    Llangollen
    The 24 year old son did the drying up!
     
  12. domtyler

    domtyler Über Member

    I put it to you sir that are more than slightly squiffy. Indeed, you are pissed out of your mind.
     
  13. Cycling Naturalist

    Cycling Naturalist Legendary Member

    Location:
    Llangollen
    Do you reckon that the "friends" are double vision?
     
  14. Fab Foodie

    Fab Foodie hanging-on in quiet desperation ...

    Top gravy tip recently learnt....

    Keep veggie peelings (Carrot peel really good, but other is OK) and use as a bed at the bottom of the meat roasting pan to lay the joint onto. The peelings cook in the meat juice and slowly caramelise.
    When the joint's done, place roasting pan onto hob, stir-in a tablespoon of flour (plain), make sure it's nicely dispersed, add a glass or red wine, and after a minute add-in 1/2 to 3/4 pint of stock (NB use home-made stock OR veg stock/Buillon-cubes/powder...Bisto will kill it)....reduce to a consistency of your choosing and then strain through a sieve and serve.

    Chuffing marvellous gravy with a wonderful complex flavour.
     
  15. John Ponting

    John Ponting Über Member

    Location:
    Herts
    Three grandsons ( 6, 8 & 11) stayed over weekend whiletheir mother was in Dublin at a wedding.

    Those kids just love roast with all trimmings, especially parsnips.