Where In The World Am I .Countries...
Quizzes & Puzzles0 min ago
Traditional Sunday Dinner....any recipes???
8 Answers
I want to cook a traditional Sunday dinner, but don't know where to start....any ideas/recipes please???
Answers
1 to 8 of 8
Best Answer
No best answer has yet been selected by ericco7. Once a best answer has been selected, it will be shown here.
For more on marking an answer as the "Best Answer", please visit our FAQ.
Roast lamb for me.
Get the cut of lamb of your choice and make small slits in the top. Rub well with crushed garlic cloves and rosemary and roast in the oven until cooked. I usually have a piece of lamb that will comfortably feed 3 people and that takes about 2 hours to cook at 180 C. Once cooked, remove from oven, cover with foil and leave to rest for 15 mins before carving.
Should always be served with roast spuds....i cut my spuds into small 1" squares, steam/boil for 10 minutes then drain and give the spuds a damn good shake, fluffing up the surfaces. Tip into hot oil and roast (again i do mine with garlic and rosemary) for about an hour until crispy turning once.
I also do plenty of veg....usually leaks, brocolli, green beans and mashed sweede....all done in the steamer.
Lastly, i do yorkshires. 120g plain sifted flour, 2 eggs and 300ml of milk. Whisk together and put the batter in the fridge for half hour. Put a dribble of oil into individual muffin tins or a yorkshire tray and heat in a very hot oven for half hour.
Pour the batter mix into the yorkshire tray....about 2 tablespoons per mould, and put in oven until risen and crispy.
Lastly....add gravy .
Get the cut of lamb of your choice and make small slits in the top. Rub well with crushed garlic cloves and rosemary and roast in the oven until cooked. I usually have a piece of lamb that will comfortably feed 3 people and that takes about 2 hours to cook at 180 C. Once cooked, remove from oven, cover with foil and leave to rest for 15 mins before carving.
Should always be served with roast spuds....i cut my spuds into small 1" squares, steam/boil for 10 minutes then drain and give the spuds a damn good shake, fluffing up the surfaces. Tip into hot oil and roast (again i do mine with garlic and rosemary) for about an hour until crispy turning once.
I also do plenty of veg....usually leaks, brocolli, green beans and mashed sweede....all done in the steamer.
Lastly, i do yorkshires. 120g plain sifted flour, 2 eggs and 300ml of milk. Whisk together and put the batter in the fridge for half hour. Put a dribble of oil into individual muffin tins or a yorkshire tray and heat in a very hot oven for half hour.
Pour the batter mix into the yorkshire tray....about 2 tablespoons per mould, and put in oven until risen and crispy.
Lastly....add gravy .
Go on http://www.bbc.co.uk/ and click on food in lifestyle section, punch in sunday lunch, loads recipes for you. Enjoy!!
I wouldn't have enough room speedyvic !!!!. I usually do far more roasties than needed and have them cold the next day.
I've got roast pork today. There's not much that accompanies pork (eg garlic, rosemary, mint, mustard) but i sometimes rosat it wrapped in foil with butter, honey and dried apricots in the foil.....and that is devine !!!
I've got roast pork today. There's not much that accompanies pork (eg garlic, rosemary, mint, mustard) but i sometimes rosat it wrapped in foil with butter, honey and dried apricots in the foil.....and that is devine !!!
It depends on your budget. Lamb is very expensive. Pork or chicken are cheaper options. Whatever meat you serve, ensure that you cook enough potatoes to go with it, and a selection of three sorts of veg (brocoli, carrots and sweetcorn look nice and bright together). My kids like yorkshire pudding with any kind of roast - not just beef. Make sure you have the relevant sauces to go with it - ie. apple sauce for pork, mustard and horseradish for beef, mint for lamb, redcurrent for turkey etc. Stuffing is good with pork and chicken. A good gravy helps.
A 'Straight Rush' or in other words a 'Really easy roast chicken'
1. Quarter an onion, place in the middle of a roasting tray
2. Rub a little olive oil, salt and pepper onto the chicken and sit it on top of the onion
3. Peal potatoes, carrot, parsnip (anything else you fancy, schallotsetc) chop into largish chunks and spread around the chicken
4. Add some boiling water or stock around the chicken and over the veg
5. Cook in oven for the time stated basting occasionally
6. The veg should cook in this time, if not when you take the chicken out to sit, drain the stock/gravy into a jug and put the veg back in the oven for a wee while longer
7. Make your gravy from the stock
SInce the chicken is also being steamed from the liquid in the tin it's nice and moist and not dry.
Mmm, so yummy and only one or two dishes to wash!
This is the first thing I learned to make when I moved out from my parents, a quite impressive roast dinner with minimal fuss!
Good luck.
1. Quarter an onion, place in the middle of a roasting tray
2. Rub a little olive oil, salt and pepper onto the chicken and sit it on top of the onion
3. Peal potatoes, carrot, parsnip (anything else you fancy, schallotsetc) chop into largish chunks and spread around the chicken
4. Add some boiling water or stock around the chicken and over the veg
5. Cook in oven for the time stated basting occasionally
6. The veg should cook in this time, if not when you take the chicken out to sit, drain the stock/gravy into a jug and put the veg back in the oven for a wee while longer
7. Make your gravy from the stock
SInce the chicken is also being steamed from the liquid in the tin it's nice and moist and not dry.
Mmm, so yummy and only one or two dishes to wash!
This is the first thing I learned to make when I moved out from my parents, a quite impressive roast dinner with minimal fuss!
Good luck.
1 to 8 of 8
Related Questions
Sorry, we can't find any related questions. Try using the search bar at the top of the page to search for some keywords, or choose a topic and submit your own question.