Everyone loves a good roast dinner – particularly on those bitter cold, winter Sunday’s. However, studies find that Easter Sunday is the final roast of the year – a chance for families to gather and enjoy one last roast before the summer salads and BBQ’d goodies become our Sunday staple.
I don’t know if you’re anything like me, but I personally prefer to have my roast dinner taste like a roast dinner. None of this overly fancy business that takes away the nostalgic flavours – just a good ol’ Sunday Roast!
There’s a few little tricks that I’ve learned to perfect over time – some through trial and error, others I’ve pinched from Mum, Dad and Godmother; all of whom make mouthwatering roast dinners! I usually always use beef aside from Turkey at Christmas and Lamb at Easter. My number one trick for all root veggies – carrots, potatoes, parsnips etc – is too par-boil them first, meaning potatoes are crispy and fluffy, carrots aren’t too hard and parsnips go crunchy! By adding bacon to the dreaded brussells sprouts, you’ll find that even the most anti-sprout foodies amongst us, will be asking for seconds.
As we all know, the Roast Dinner is all about timing – get it wrong, and you’re going to have some mighty cold veg or some super rare beef! To make things a little easier, I’ve listed out the exact timings that I use – based on dinner served at 3pm.
I’ve left off timings for meat – cook according to weight and type
13:45 Prepare the Yorkshire Pudding mix, cover then leave in the fridge.
13:50 Peel and chop potatoes, parsnips and carrots then leave in slightly salted water so they don’t brown
14:00 Par-boil potatoes (10 mins) then leave to cool
14:20 Potatoes in oven brushed with vegetable oil
14:25 Par-boil carrots (5 mins) then leave to cool
14:30 Par-boil parsnips (5 mins)then leave to cool
14:30 Finely slice brussels sprouts & bacon (optional)
14:35 Carrots and parsnips in oven (seperated) brushed with veg oil
14:35 Fry bacon in butter, then reduce to a medium heat before adding sprouts – stir occasionally
14:45 Sprinkle parmesan over parsnips then return to oven
14:45 Pour honey over carrots then return to oven
14:50 Pour a little oil into muffin tins, before adding Yorkshire Pudding Mixture, then pop in the oven making sure you don’t open again until completely cooked
14:50 Prepare gravy – I cheat and use bisto (chicken or beef flavour depending on meat)
15:00 Take all veg out of the oven, and pour meat juices into gravy
What are you favourite tips and tricks for a roast dinner?
Jess at TGH