Roast Dinners

[lifetime fan]

My mother in law has a couple in the freezer for me, never cooked them before so might be after some advice soon.

 

 

You know how old they are?

[Furmedge]

We've gone for turkey today. Missus is on a diet and thinks its the leanest meat. She probably thinks its okay to have with a mountain of roasties and a dozen Yorkshire puddings.......

[lifetime fan]

Had a belter roast yesterday with the much underused roast meat.... Gammon. Crackling the lot an all

 

 

The wife and I have been arguing for over 6 years about the best way to have gammon.

 

She insists on roast, nothing could ever beat my nans boiled gammon done in her pressure cooker though.

[lifetime fan]

Parboiled spuds ready for the roasties.

 

 

[Rico1304]

You know how old they are?

 

No idea, a bloke she knows shot them on his farm.

[lifetime fan]

 

No idea, a bloke she knows shot them on his farm.

 

 

If they were young when shot then have them nice and rare, if they were older they need to be used in a slow cook dish.

 

Give me a shout when you've got them, I've a load of recipes.

[Rush 346]

Parboiled spuds ready for the roasties.

 

 

 

 

 

Are you going to use beef dripping or goose fat?

[lifetime fan]

Are you going to use beef dripping or goose fat?

 

 

In work so olive oil unfortunately.

 

My favourite at home is duck fat though, you get a darker richer roastie with duck fat compared to goose fat.

[Champ]

 

The wife and I have been arguing for over 6 years about the best way to have gammon.

 

She insists on roast' date=' nothing could ever beat my nans boiled gammon done in her pressure cooker though.[/quote']

 

Boil then finish in the oven

[lifetime fan]

Boil then finish in the oven

 

 

That's the 'miserable compromise' we've come to.

[Champ]

So, do you do the cooking in your place?

 

But what I really want to know is how are you going to make your gravy?

[Champ]

 

That's the 'miserable compromise' we've come to.

 

Miserable, miserable? Don't you love having the contrast of the roast edges and the tender boiled meat? Obviously not

[lifetime fan]

Miserable, miserable? Don't you love having the contrast of the roast edges and the tender boiled meat? Obviously not

 

You dare insult my Nan like that...

 

You bring to the biol, wash off the salt and then put in fresh water with peppercorns, bay and brown sugar. 2 hours in the pressure cooker and then trim the fat.

 

Place the fat between two cooking sheets weighted down and you have amazing crackling.

 

You then have the greatest ever gammon and crackling.

 

Anyone who disagrees with my Nan is wrong.

[lifetime fan]

So, do you do the cooking in your place?

 

But what I really want to know is how are you going to make your gravy?

 

 

Not as much as I'd like to but Sunday mornings we only have one staff on so I'm doing the roast.

 

Gravy is meat juices, veg water, bit of rosemary and mint.

[Champ]

 

Not as much as I'd like to but Sunday mornings we only have one staff on so I'm doing the roast.

 

Gravy is meat juices' date=' veg water, bit of rosemary and mint.[/quote']

 

Like 'one Police'? You got it bad, sir

 

I just asked because I never seem to get enough gravy (no innuendo intended!) doing that and to quote S***er Am (which I hate before anyone jumps in) northern boys love gravy.

[lifetime fan]

It's not ideal but a drop of marmite or redcurrant jelly will allow you to make your gravy go further.

[Champ]

It's not ideal but a drop of marmite or redcurrant jelly will allow you to make your gravy go further.

 

Do all that....just wondering if you make stock. I do with birds but never seem to get enough bones (or none) with meat

[lifetime fan]

Do all that....just wondering if you make stock. I do with birds but never seem to get enough bones (or none) with meat

 

 

Always make stock. I get bones for free off the butcher for the dog but keep a few back for us.

 

Reduce the stock till it gets quite syrupy and then freeze in ice cube trays.

 

Just add one to each lot of fresh gravy you're making.

[Champ]

 

Always make stock. I get bones for free off the butcher for the dog but keep a few back for us.

 

Reduce the stock till it gets quite syrupy and then freeze in ice cube trays.

 

Just add one to each lot of fresh gravy you're making.

 

Another shout for your independent butcher. Good man. Not having a dog, never thought of that

[lifetime fan]

Another shout for your independent butcher. Good man. Not having a dog, never thought of that

 

 

Always.

[lifetime fan]

Another shout for your independent butcher. Good man. Not having a dog, never thought of that

 

 

Get one.

 

I just bought Mi this coat.

 

 

[Champ]

I like the dog better. Oh, my God, what am I saying? Its a trap!

[lifetime fan]

The rest...

 

 

[lifetime fan]

I like the dog better. Oh, my God, what am I saying? Its a trap!

 

 

Weimaraner.

 

I'm having one as soon as we get a place big enough.

[Champ]

 

Weimaraner.

 

 

That looks so funny on Forum Runner.

 

Would be grounds for instant divorce proceedings here.

 

And to go with the roast? Although I love it lamb's not the easiest customer