UdonTalk Cuisine Classics. Part 1. Sunday roast.

[saint]

i dont know why you lot are fussing about so much . roast dinner simple . but the meat and blanched spuds , stuffing balls , whatever , i also like horse mushrooms , bit of butter and garlic , wrapped in foil on a higher shelf . anyways put all that lot in the over . f**k off down the pub , 4 pints later its cooked , when you get home chuck the frozen veg in the microwave , make a stop of gravy , done . easy or what ? :!:

[jockey]

What about the sweet pudding? Custard over Jam Roly Poly?

[Irish Alan]

Boiled baby carrots? :geek:

[crazy_canuck]

Just finished prepping a bunch of corn on the cob. Carefully peeled back husks and applied a generous amount of butter, before wrapping again in husks, and then in aluminum foil. On my way outside to the bbq to get roasting.

[jockey]

FFS I'm effin' starvin! How long is this gonna take? :@

[Panick]

Has anyone got a good stuffing recipe before I put this bird in the oven?

Couple of Cumberland sausages skinned and mixed 50/50 with Paxo stuffing .... Whack a full size Spanish onion up its arse, 3 to 4 pieces of garlic in the roasting tray and spread well with goose fat ( use for basting about every 20mins )

Do at least 45mins with the chicken upside down so that the juices moisten the breast meat whilst wrapped in foil ..... about 20mins up the correct way (still in foil) Then take the foil off and whack the oven up to crisp up the skin!! (works about right here when you put the yokshires in!) Aroi Aroi! ++)(*

[Panick]

WTF? We seem to have skimped on the yorky pud.

I've got some beef suet at the ready.

Help!

works about right here when you put the yokshires in!

Suet? .. mix it in a pie dish and roast it .... better than dumplings ++)(*

[saint]

WTF? We seem to have skimped on the yorky pud.

I've got some beef suet at the ready.

Help!

works about right here when you put the yokshires in!

Suet? .. mix it in a pie dish and roast it .... better than dumplings ++)(*

see what happens when theres too many cooks in the kitchen . *****

[crazy_canuck]

Best gravy IMO is a simple one. Take the pan and remove all but around 2 or 3 tbsp of them delicious drippings and set aside (if you like, skim most of the fat off the top and set aside for other projects). Add around 2 tbsps of flour and whisk until a nice rue is created and all the lumps are gone. While still stirring, slowly pour back the drippings previously set aside, as well as some nice heavy cream and keep whisking to prevent any lumps from appearing. Add salt and pepper and maybe a few herbs/spices (not entirely necessary) to taste and you have a mighty fine gravy.


Stop with the vegemite/marmite talk!!! adhvadkvjnfdvkfd

[Nobbles]

Did we do the Stuffing...? No, Ok...prepare the stuffing i use Paxo mix herb and lemon...add boiling water a few KNOBS.. :lol: of butter....leave then zap in Micro.......Chicken has been basted several times....must nearly be ready..potatoes crisped, turn Oven OFF leave for 20 minutes,,,......