Comments on: Tell me about your Sunday roast

By: Maria

Maria — Tue, 29 Jul 2008 03:24:08 +0000

We don’t roast very often, but when I do I either follow Jamie’s method, or Stephanie Alexander. Both come out perfect. Shove a quartered lemon and some herbs up the chicken, some olive oil, salt and pepper. I also like to rub some dark soy sauce into the skin, gives it a lovely crispness and good flavour. Vegetables around the bird in a large roasting tray, so much easier: potatoes, pumpkin and parsnips. Hot oven, about 220C, takes about 1hr 10min.

By: Dani

Dani — Tue, 29 Jul 2008 00:40:09 +0000

Ahhh, that’s a good idea! I could do that with a happy heart

By: Thermomixer

Thermomixer — Tue, 29 Jul 2008 00:37:23 +0000

Sorry, don’t roast in the bag - just marinade in it. You can wash it out & reuse it again later.

Thermomixers last blog post..Thermomix Smoky Tomato Sorbet

By: Dani

Dani — Mon, 28 Jul 2008 07:25:44 +0000

I can’t bring myself to roast in the bag. Too disposable for my hippy heart I slow roast for the first hour and then pump up the heat a little towards the end for the vegetables. That works at keeping it nice and moist. I love the butter under the skin method. So good. I’m naughty enough with saturated fat though. Tell me more about pasrsnip puff? I love parsnips but usually just roast them to go with a roast.

By: Thermomixer

Thermomixer — Mon, 28 Jul 2008 06:49:22 +0000

Tuesday Weld did OK, but.. well Sunday, bloody Sunday?
Back to roasts - we don’t do many as there are just the 2 of us, but chicken is a fav. I like to gently separate the skin from the flesh over most of the breast/leg are and dot pieces of herbed butter in to baste the meat. Not good for the waistline, but help keep it moist like your marinading. If you want to marinade without butterflying then try putting marinade in strong bag, chook in the bag & then stuff oranges(or similar) up the back end to fill most of the cavity. Potatoes with garlic and rosemary, roast pumpkin & roast parsnip(or parsnip puff) are my preferred accomps.

Thermomixers last blog post..Thermomix Smoky Tomato Sorbet

By: Dani

Dani — Sun, 27 Jul 2008 21:30:10 +0000

Wow your lamb sounds good Trace. Definitely try the zucchini, it was fabulous. I’m the same with gravy, I drown my meat in it so there is enough to dip my veggies in. I usually only dip the root vegetables though.
Friday seems to be soup night here at the moment : D

By: Tracey

Tracey — Sun, 27 Jul 2008 12:54:24 +0000

Ohhh and I’ve switched to having roasts on a Saturday or a Monday night. Sunday’s have become soup nights here for some reason.

By: Tracey

Tracey — Sun, 27 Jul 2008 12:53:22 +0000

I’m similar to you. I like lots of vegetables (all roasted except for the greens) and my meat needs to be marinated, stuffed or basted with ’something’ - this usually varies depending on how I feel. I like simplicity though with my chicken (stuffing with lemons, garlic, thyme and oregano) and I love marinating lamb roasts with sundried tomato pesto and garlic.

Vegetables: love the usual roasted carrot, pumpkin, sweet potato potatoes, onion (mmmm roasted onion in the same dish as the meat is so nice - but I prefer to do all my other veggies in a different pan).

I’m going to try that parmesan crusted zucchini..although only Molly and I will eat it no doubt.

I can not eat a roast without gravy. To me it is just wrong! Now do you put your gravy on everything or just your meat? I vary but normally put my gravy on my meat and make sure there is enough to dip my veggies into if I feel like it on them as well