Sunday is one of my favourite days of the week. Sunday to me means time with my other half and daughter, relaxing at home and of course a roast dinner.
I have always enjoyed Sunday lunch probably because my mum makes the best one and we have grown up enjoying time around the table eating good food and catching up with each others news. This is a tradition I want my daughter to grow up with, I think this time as a family is so important and special.
Today I have cooked roast beef, with roast potatoes, steamed leeks, brussel sprouts and carrots, Yorkshire puddings and gravy.
If anyone were to ask me what my top tips would be for a roast dinner it would be:
(1) To make the perfect roast potatoes, boil them for around 15 minutes and when draining them rough them up in the colander. Before putting them into hot oil, (I tend to use olive oil but on special occasions I use dripping) sprinkle some flour onto the potatoes this helps to make them lovely and crispy. Make sure the fat is really hot before putting your potatoes into the tin. If you want to add a Mediterranean flavour to your roast potatoes put about four whole garlic cloves into the roasting tin.
(2) Steam your vegetables if possible as it helps to keep the flavour and goodness.
(3) Always have a glass of wine at hand to help the chef when cooking. :0)
Anyway, the meal was well received and there is even some beef left for my other half to have on his sandwiches with horseradish sauce for work.
I am off now for another Sunday must, a brisk walk around the village to walk off that extra roast potato. Happy Sunday.
I have always enjoyed Sunday lunch probably because my mum makes the best one and we have grown up enjoying time around the table eating good food and catching up with each others news. This is a tradition I want my daughter to grow up with, I think this time as a family is so important and special.
Today I have cooked roast beef, with roast potatoes, steamed leeks, brussel sprouts and carrots, Yorkshire puddings and gravy.
If anyone were to ask me what my top tips would be for a roast dinner it would be:
(1) To make the perfect roast potatoes, boil them for around 15 minutes and when draining them rough them up in the colander. Before putting them into hot oil, (I tend to use olive oil but on special occasions I use dripping) sprinkle some flour onto the potatoes this helps to make them lovely and crispy. Make sure the fat is really hot before putting your potatoes into the tin. If you want to add a Mediterranean flavour to your roast potatoes put about four whole garlic cloves into the roasting tin.
(2) Steam your vegetables if possible as it helps to keep the flavour and goodness.
(3) Always have a glass of wine at hand to help the chef when cooking. :0)
Anyway, the meal was well received and there is even some beef left for my other half to have on his sandwiches with horseradish sauce for work.
I am off now for another Sunday must, a brisk walk around the village to walk off that extra roast potato. Happy Sunday.
No comments:
Post a Comment