Sunday, 25 September 2016

MY PERFECT SUNDAY ROAST

Is it officially Autumn now? It's definitely getting colder outside and when it’s this chilly, there's really only one thing I want: warm, hearty food.

The ultimate in comfort food has to be the Sunday roast but people are often scared of making them. Since Tom & I moved into together, we've taken to cooking weekly roasts so I wanted to share some of our points so you can nail the roast dinner at home for yourselves.

Go grab your pinnie, put the oven on pre-heat and let's get started!
STEP ONE - CHOOSING YOUR MEAT
So we've decided we're making a roast dinner. But which one?!

Personally I find chicken the easiest to cook, especially if you're a beginner so that's always a good place to start. I take the whole bird, give it a good rub down with herbs and spices and then pop it in the oven to cook and crisp up. You can also try spreading butter and lemon slices underneath the skin which keeps the bird all lovely and moist.

For beef, it's all about the cooking time. Try roasting the meat on a high temperature for about 15 minutes to get the heat through to the centre of the joint then reduce it down to 190 and roast it for 12-13 minutes per 500g for rare or 17-18 minutes per 500g for medium.

There's so many lamb recipes to choose from but my favourite is leg of lamb, brushed with olive oil and seasoned with salt, pepper, garlic, and herbs. Just perfect.

STEP TWO: ALL THE CARBS
A Sunday roast for me is all about the carbs! You can't do roast beef without Yorkshire puddings but they have a tendency to creep onto whatever roast we're having (filled with lashings of brown gravy of course)
Roast potatoes are the other essential. A little tip I learnt from my step-dad which is to really roughen up the potatoes before you add them to the piping hot roasting tray. Once the potatoes are par-boiled and drained, add them back to the saucepan, pop the lid on and give them a good shake - this will loosen up some of the edges which will crisp up nicely!
STEP THREE: ADDING YOUR GREENS
Okay so after all those carbs, we need to add some vegetables for balance right?

I love broccoli so that's always first on the plate, along with cauliflower with lashings of cheese sauce. Roasted carrots and parsnips can be done together in the same roasting tin and brushed with honey and then we like to do red cabbage, fried off with bacon, apple and red wine when it comes round to winter time.
So how does that sound? Did I miss anything out, let me know what you're favourite roast dinner looks like in the comment box below!

*This post contains sponsored links
Share:
Blogger Template Designed by pipdig