CyderInACan Posted September 23, 2016 Report Share Posted September 23, 2016 Inspired by he "Sandwich..." thread I wondered what my fellow OTIB'ers regard as the holy grail of Roast Dinner combos? Personally I think you're hard pressed to beat a nice Leg of Lamb studded with Garlic & Rosemary and served with Crispy Roasters, a selection of Veg and fresh mint source and Redcurrant Jelly. What a triumph. Link to comment Share on other sites More sharing options...
Septic Peg Posted September 23, 2016 Report Share Posted September 23, 2016 Roast pork belly with salty crackling, carrots, broccoli, cauliflower and crispy roasters. Smudge of spple s auce on the side and I always have yorkie puds even if I'm not having beef. Link to comment Share on other sites More sharing options...
Gazred Posted September 23, 2016 Report Share Posted September 23, 2016 I find roast chicken a bit boring, do like some bread *wont let me write it without it auto changing it!* Source with it though. Apart from that, any other roast will do apart from nut...what a travesty that is. All roasts must have the full selection of sides and condiments though, e.g apple, mint, horseradish etc. Oh and the gravy needs to be top drawer or it just ruins it. Link to comment Share on other sites More sharing options...
Robbored Posted September 23, 2016 Report Share Posted September 23, 2016 Roast lamb. Cooked with rosemary and touch of garlick, just touch of garlick mind....... Link to comment Share on other sites More sharing options...
SuperDziek Posted September 23, 2016 Report Share Posted September 23, 2016 Any sunday roast in the Sports Bar* *May be closed Sunday's. But we won't tell you. Link to comment Share on other sites More sharing options...
Mike Hunt-Hertz Posted September 23, 2016 Report Share Posted September 23, 2016 56 minutes ago, CyderInACan said: Inspired by he "Sandwich..." thread I wondered what my fellow OTIB'ers regard as the holy grail of Roast Dinner combos? Personally I think you're hard pressed to beat a nice Leg of Lamb studded with Garlic & Rosemary and served with Crispy Roasters, a selection of Veg and fresh mint source and Redcurrant Jelly. What a triumph. Put little bits of anchovies in slits in the lamb...really improves the flavour. Link to comment Share on other sites More sharing options...
Mike Hunt-Hertz Posted September 23, 2016 Report Share Posted September 23, 2016 What about a spit roast? Link to comment Share on other sites More sharing options...
CyderInACan Posted September 23, 2016 Author Report Share Posted September 23, 2016 7 minutes ago, Mike Hunt-Hertz said: Put little bits of anchovies in slits in the lamb...really improves the flavour. Oh you minx. I've heard of this but never tried it! Do you PROMISE it's a winner!? Link to comment Share on other sites More sharing options...
'Orns Posted September 23, 2016 Report Share Posted September 23, 2016 1 hour ago, Septic Peg said: Roast pork belly with salty crackling, carrots, broccoli, cauliflower and crispy roasters. Smudge of spple s auce on the side and I always have yorkie puds even if I'm not having beef. Sounds wonderful Peg, what time do you want me? Shove your apple Source though, give me some bread to mop up my gravy instead, and can we have peas as well? Peas get overlooked too often on roast dinners Link to comment Share on other sites More sharing options...
Up The City! Posted September 23, 2016 Report Share Posted September 23, 2016 No Yorkshire's? I have it with all meats. I love King Edward potatoes cooked in goose fat. Perfection. Link to comment Share on other sites More sharing options...
Septic Peg Posted September 23, 2016 Report Share Posted September 23, 2016 16 minutes ago, Woodsy said: Sounds wonderful Peg, what time do you want me? Shove your apple Source though, give me some bread to mop up my gravy instead, and can we have peas as well? Peas get overlooked too often on roast dinners Only if they are sugar snap peas. Link to comment Share on other sites More sharing options...
Mike Hunt-Hertz Posted September 23, 2016 Report Share Posted September 23, 2016 1 hour ago, CyderInACan said: Oh you minx. I've heard of this but never tried it! Do you PROMISE it's a winner!? I was sceptical, but it`s a good `un. I can`t promise or vouch for your taste buds, but Mikey Boy dug it. Don`t go mad, or it could end up like Bombay duck. Link to comment Share on other sites More sharing options...
'Orns Posted September 23, 2016 Report Share Posted September 23, 2016 56 minutes ago, Septic Peg said: Only if they are sugar snap peas. Wash your mouth out, absolute scenes if you put those things on my plate. Give me a petit pois ffs Link to comment Share on other sites More sharing options...
CyderInACan Posted September 23, 2016 Author Report Share Posted September 23, 2016 19 minutes ago, Mike Hunt-Hertz said: I was sceptical, but it`s a good `un. I can`t promise or vouch for your taste buds, but Mikey Boy dug it. Don`t go mad, or it could end up like Bombay duck. Sounds amazing - will try it in a week or two ! Link to comment Share on other sites More sharing options...
CyderInACan Posted September 23, 2016 Author Report Share Posted September 23, 2016 1 hour ago, Woodsy said: Sounds wonderful Peg, what time do you want me? Shove your apple Source though, give me some bread to mop up my gravy instead, and can we have peas as well? Peas get overlooked too often on roast dinners Bread and Gravy is a vastly under-rated thing indeed. Best though after a Lamb one when there's a real meaty, minty, Gravy to be soaked into every pore of the bread. Much better than a pudding. Link to comment Share on other sites More sharing options...
Mike Hunt-Hertz Posted September 23, 2016 Report Share Posted September 23, 2016 35 minutes ago, Woodsy said: Wash your mouth out, absolute scenes if you put those things on my plate. Give me a petit pois ffs Or sprouts....mmm. Link to comment Share on other sites More sharing options...
'Orns Posted September 23, 2016 Report Share Posted September 23, 2016 46 minutes ago, CyderInACan said: Bread and Gravy is a vastly under-rated thing indeed. Best though after a Lamb one when there's a real meaty, minty, Gravy to be soaked into every pore of the bread. Much better than a pudding. Amen, brother. Nothing else needed Link to comment Share on other sites More sharing options...
'Orns Posted September 23, 2016 Report Share Posted September 23, 2016 21 minutes ago, Mike Hunt-Hertz said: Or sprouts....mmm. Don't start this filth again! Link to comment Share on other sites More sharing options...
Lanterne Rouge Posted September 23, 2016 Report Share Posted September 23, 2016 Roast beef, Yorkshires, roasties (crispy in goose fat), carrots, broad beans and lashings of gravy. No mustard or horseradish though, the scrapings from Satan`s foreskin IMHO. Link to comment Share on other sites More sharing options...
Mike Hunt-Hertz Posted September 23, 2016 Report Share Posted September 23, 2016 2 hours ago, Red Right Hand said: Roast beef, Yorkshires, roasties (crispy in goose fat), carrots, broad beans and lashings of gravy. No mustard or horseradish though, the scrapings from Satan`s foreskin IMHO. Actually, horseradish is the smeg from an angel's bellend. Link to comment Share on other sites More sharing options...
Lord Spandex Posted September 23, 2016 Report Share Posted September 23, 2016 Remember bread Source ? haven't seen it for years. Link to comment Share on other sites More sharing options...
Lord Spandex Posted September 23, 2016 Report Share Posted September 23, 2016 ........ Link to comment Share on other sites More sharing options...
The dastardly red Posted September 23, 2016 Report Share Posted September 23, 2016 Got to be roast lamb, Yorkshires, roast tatters, parsnips, peas, carrots, leeks, thick gravy and a load of mint Source. Tatters have to be just right though or I get depressed Link to comment Share on other sites More sharing options...
The dastardly red Posted September 23, 2016 Report Share Posted September 23, 2016 Source!!! Link to comment Share on other sites More sharing options...
AirlieBeachRed Posted September 24, 2016 Report Share Posted September 24, 2016 Dont mind a nice bit of pork cooked in a Hungi Link to comment Share on other sites More sharing options...
Lord Spandex Posted September 24, 2016 Report Share Posted September 24, 2016 14 hours ago, The dastardly red said: Source!!! I know s a u c e Link to comment Share on other sites More sharing options...
CyderInACan Posted September 25, 2016 Author Report Share Posted September 25, 2016 On 24/09/2016 at 00:45, The dastardly red said: Got to be roast lamb, Yorkshires, roast tatters, parsnips, peas, carrots, leeks, thick gravy and a load of mint Source. Tatters have to be just right though or I get depressed What constitutes "just right" @The dastardly red? Link to comment Share on other sites More sharing options...
Mike Hunt-Hertz Posted September 25, 2016 Report Share Posted September 25, 2016 59 minutes ago, CyderInACan said: What constitutes "just right" @The dastardly red? I parboil, then roll them in dried polenta. Roast 'em in goosefat....job's very much a good 'un. Link to comment Share on other sites More sharing options...
CyderInACan Posted September 25, 2016 Author Report Share Posted September 25, 2016 Yes I've done that previously, also used flour too. I like a small roaster, very crisp on the outside. Link to comment Share on other sites More sharing options...
Reigate Red Posted September 25, 2016 Report Share Posted September 25, 2016 Sounds like we have a few potential master chef contestants on here. Must try the polenta roasties For me though it hangs on two things the meat not being overcooked and meaty tasty gravy. Link to comment Share on other sites More sharing options...
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