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Please help me with my Sunday Roast

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2958
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EW EXPERT
Latest post on 26 April 2012 - 11:43
I always part-boil my potatoes first, then toss them in a little bit of oil and butter, some herbs and seasoning, then roast them. Roast the parsnips in with the potatoes. OR, boil the carrots and parsnips together, then mash them together adding a little butter - always love that, then pop in a dish and bake for a while - yum. Don't overdo the Brussels, nothing worse than soggy sprouts. Love Eton mess as a pudding. Also another dead easy one to do is bread and butter pudding. Tonnes of recipes for that online. Ooooooh I do a bread and butter pudding but I grate in some orange peel and slug in some cointreau - it's amazing! A top London chef told me to try it and I've never looked back!
298
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EW NEWBIE
Latest post on 26 April 2012 - 11:37
Follow this: or at least get ideas!! http://www.bbc.co.uk/food/recipes/roast_shoulder_of_lamb_82951
3804
Posts
EW MASTER
Latest post on 26 April 2012 - 11:25
I always part-boil my potatoes first, then toss them in a little bit of oil and butter, some herbs and seasoning, then roast them. Roast the parsnips in with the potatoes. OR, boil the carrots and parsnips together, then mash them together adding a little butter - always love that, then pop in a dish and bake for a while - yum. Don't overdo the Brussels, nothing worse than soggy sprouts. Love Eton mess as a pudding. Also another dead easy one to do is bread and butter pudding. Tonnes of recipes for that online.
634
Posts
EW GURU
Latest post on 26 April 2012 - 11:24
Ok firstly, dont panic, secondly well done for taking the challenge. all will be well. Pudding, something easy like pavlova, you can make the meringue today. Easy. Alternatively trifle is easy, and you can do the fruit jelly and/or sponge bit today, top with (tinned) custard and cream tomorrow. Ok now for the roast. bear in mind you wont eat spot on 3, people will be late etc, so plan for 3.45/4pm. Check now that you have enough trays for the oven, either a huge tray for the lamb with everything around it or, easier to fit in the oven two or three trays. Personally I would do the lamb in one tray, roasties in another and veg in another, thats because I like my roasties very crisp, and my veg more caramlized. As for yorkshires, Aunt Bessie is your friend tomorrow, really yorkshires are easy but for a beginner maybe leave them till next time. If you do make them the oil must be SMOKING hot. Timings. Roast lamb, as a rule its 15 minutes per 500g (1 1/4 lb), plus 10 minutes more. Allow to rest for at least 15 minutes before serving to ensure the juices redistribute. roasties, about an hour and 15. Peel potatoes par boil 7 mins in salted water, drain and let the steam evaporate, pop them in the hot oil and leave em to it. DS loves me to add rosemary at this point, he says " it tastes like carpet in yer gob!!" I'm like, is that a good thing?Apparantly it is ;-) I also add roughly quatered onions at about 40 mins and some garlic at about 30 mins. Dont forget to toss the potatoes so they get oil all over them to crip up nicely. Veg - chuck them in the pan, cut up reasonably equally, drizzle with oil and about an hour later all will be well. If you cant fit the veg in the oven, just steam them or lightly boil. good luck, if you need more help just ask.
833
Posts
EW GURU
Latest post on 26 April 2012 - 11:21
I'd do a desert that can be made in advance like a pavlova. The tricky thing about doing a roast is the oven, you need it for the meat, roast potatoes, parsnips and yorkshires. It will all cook at different temps. Go with the meat temp and when that is done take it out, let it rest and finish off the roast potatoes. Yorkshires need a very hot oven, so only do those last. One last tip, buy an internal meat thermometer, you can stick this in the meat to check the internal temp so that your meat is perfectly done! Good luck!
2958
Posts
EW EXPERT
Latest post on 26 April 2012 - 11:17
Have a look on this site, you can filter as to how easy or complicated you want to be. www.bbcgoodfood.com They have an ultimate roast potato recipe. For pudding - Eton Mess, crushed store bought meringues, fresh whipped cream and strawberries all mixed together and if you put it into nice glasses such as Martini ones, it looks fab. Edited to say - I always read the comments under the recipe as they often give useful tips and are a good guideline as to whether the reipe works or not. edited by MirdifIngrid on 26/04/2012 Great minds on the eton mess!!!!
2958
Posts
EW EXPERT
Latest post on 26 April 2012 - 11:17
Easy pudding and very british - buy some meringues. Bash them up into small pieces. Buy strawberries and slice them up. Mix the meringues and the strawberries with double cream - hey presto - Eton Mess. You could pre-cook your veg and just zap in the microwave before serving. You could also pre-cook your yorkshire puddings and pop them back in the oven to re-heat while you are carving the meat. to make it really easy I roast parsnips with the potatoes and I also roast some small onions and a whole garlic bulb. gives the potatoes a good flavour. I squeeze some of hte roasted garlic into my gravy too - makes it really delicious. If I do roast lamb I also put in some fresh rosemary into the gravy - yum! Have you done yorkshire puddings before? I really struggled for years to make them but I now produce amazing ones after using the recipe from Nigella Lawson's Feast cook book - perfect yorkes every time! Good luck - I'm sure it will be absolutely delicious.
736
Posts
EW GURU
Latest post on 26 April 2012 - 11:14
Have a look on this site, you can filter as to how easy or complicated you want to be. www.bbcgoodfood.com They have an ultimate roast potato recipe. For pudding - Eton Mess, crushed store bought meringues, fresh whipped cream and strawberries all mixed together and if you put it into nice glasses such as Martini ones, it looks fab. Edited to say - I always read the comments under the recipe as they often give useful tips and are a good guideline as to whether the reipe works or not. <em>edited by MirdifIngrid on 26/04/2012</em>
 
 

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