Sunday Roast polite discussion thread.

[Epona]

At the risk of seeming contrarian for the sake of it, is the modern roast potato actually too crispy? I don't mean burnt, I mean is there too much emphasis on getting that crispy rough exterior? I'm speaking as someone who is fairly frequently called upon to do roast potatoes. I'm thinking next time no parboil, no roughing up , just straight oven cook until cooked.

Have a look at the Greek roast potato for inspiration - no parboiling - in the oven with a shit ton of olive oil, stock, garlic, herbs and lemon juice for an hour and a half - the stock initially covers the spuds and gradually evaporates, leaving the spuds gorgeously soft with just a few crispy edges as the tops gradually expose then roast (rather than all over crispy) - this is one of my favourite ways to do spuds, I probably wouldn't risk it for a traditional roast dinner with guests, but in the summer served as a side dish with roast chicken and steamed green beans or a salad, bring it the fuck on, absolutely delicious.

 

[Epona]

At the risk of seeming contrarian for the sake of it, is the modern roast potato actually too crispy? I don't mean burnt, I mean is there too much emphasis on getting that crispy rough exterior? I'm speaking as someone who is fairly frequently called upon to do roast potatoes. I'm thinking next time no parboil, no roughing up , just straight oven cook until cooked.

This recipe - we are actually veering off topic here, but try this in the summer with some roast or grilled meat, or it would go well with fried halloumi (which is fitting being Greek/Cypriot) if you don't do meat, fish or seafood fine - add some salad and sides like olives and tzatziki - it's fucking lush (not proper roast dinner spuds though, so this is an aside from the main conversation on the thread - but this is the only other method of cooking spuds that I would consider equal to the traditional roast spud if you wanted something a bit different)

The Best Greek Potatoes

These Greek potatoes will blow your mind - they're lemony, crispy and creamy all at the same time. Go with everything, & everyone loves them!

scrummylane.com

 

[porp]

Have a look at the Greek roast potato for inspiration - no parboiling - in the oven with a shit ton of olive oil, stock, garlic, herbs and lemon juice for an hour and a half - the stock initially covers the spuds and gradually evaporates, leaving the spuds gorgeously soft with just a few crispy edges as the tops gradually expose then roast (rather than all over crispy) - this is one of my favourite ways to do spuds, I probably wouldn't risk it for a traditional roast dinner with guests, but in the summer served as a side dish with roast chicken and steamed green beans or a salad, bring it the fuck on, absolutely delicious.

This sounds super interesting. The amount of stock sounds risky at first but makes sense if there is no parboiling. Thank you.

 

[Epona]

This sounds super interesting. The amount of stock sounds risky at first but makes sense if there is no parboiling. Thank you.

It's halfway between a roastie and a fondant potato - starting out covered in stock is normal, then it will cook down.

Personally when I am doing a roast dinner I do the spuds more traditionally, parboiled then in hot oil - but if you wanted a different method that doesn't need a parboil, then I recommend that one.

I typically do the spuds this way for a light summer variation on a roast dinner - as in a roast chicken, Greek roasties and steamed green beans and/or a salad.

 

[dessiato]

Had I seen this thread earlier I'd have photographed my trout, or steak.

 

[Epona]

Had I seen this thread earlier I'd have photographed my trout, or steak.

That sounds great and I would have loved to see it!

We had a side of salmon for our Xmas dinner, it was a really good meal. I don't like to brag, but my roasties went above and beyond.

Next to the salmon we had roast spuds, pigs in blankets (veggie as most guests didn't eat meat) stuffing, yorkshires, roast parsnips and carrots in honey and thyme, steamed broc, cauli and sprouts. Oh and I made some gravy (veggie, with caramelised onions and red wine).

 

[dessiato]

That sounds great and I would have loved to see it!

We had a side of salmon for our Xmas dinner, it was a really good meal. I don't like to brag, but my roasties went above and beyond.

Next to the salmon we had roast spuds, pigs in blankets (veggie as most guests didn't eat meat) stuffing, yorkshires, roast parsnips and carrots in honey and thyme, steamed broc, cauli and sprouts. Oh and I made some gravy (veggie, with caramelised onions and red wine).

We were in Tesco and they were two trout for 1,85 in the reduced section. Absolute bargain. They were big enough to fillet and got two meals each from them.

 

[Aladdin]

OP roast dinner....way too much gravy. It's swimming in it.

And Epona is correct about a roast dinner requiring roast potatoes and two veg. Mash is allowed as extra.

In the case of roast beef, I would also say that Yorkshire pudding is a desireable add on.

 

[Epona]

We were in Tesco and they were two trout for 1,85 in the reduced section. Absolute bargain. They were big enough to fillet and got two meals each from them.

I utterly love trout, I grew up in a trout producing county and have been around trout farms - have had trout as the protein component of a roast dinner and would have again - with roast spuds and sides it is a roast dinner. If you have steamed trout with boiled new potatoes and a watercress sauce, it it not sunday roast. (although it is still delicious).

 

[moose]

At the risk of seeming contrarian for the sake of it, is the modern roast potato actually too crispy? I don't mean burnt, I mean is there too much emphasis on getting that crispy rough exterior? I'm speaking as someone who is fairly frequently called upon to do roast potatoes. I'm thinking next time no parboil, no roughing up , just straight oven cook until cooked.

No such thing as too crispy! It's a counterpoint to all the other soft stuff on the plate.

 

[platinumsage]

At the risk of seeming contrarian for the sake of it, is the modern roast potato actually too crispy? I don't mean burnt, I mean is there too much emphasis on getting that crispy rough exterior? I'm speaking as someone who is fairly frequently called upon to do roast potatoes. I'm thinking next time no parboil, no roughing up , just straight oven cook until cooked.

Yes, it’s a recent fad that should be stamped out.

 

[BoatieBird]

I agree that roast potatoes are a key element, as is gravy - unless there is cauliflower cheese on the plate.
I don't think gravy and cauliflower cheese belong on the same plate, this is an unpopular view in my house.

 

[rubbershoes]

In the case of roast beef, I would also say that Yorkshire pudding is a desireable add on.

Yorkshire puds are essential with beef. And good with other roasts too.

We always do extra so there's some left over for pudding

 

[Maltin]

Following a picture a friend posted on FaceBook recently, can we agree that tomato sauce on a roast dinner is wholly inappropriate?

 

[A380]

…

Roast spuds DOES NOT mean that there can't be mash or boiled new potatoes also or hash Browns…

FtFY

 

[BoatieBird]

Following a picture a friend posted on FaceBook recently, can we agree that tomato sauce on a roast dinner is wholly inappropriate?

Yes.

Horseradish or mustard with beef.
Mint sauce with lamb.

I recently discovered Tracklements 'zingy rosemary jelly' which is good with pork, lamb and chicken.

 

[High Voltage]

I'm probably going to come over as an extreme puritan with my take on Sunday roasts. I can't help it, it was how I was brought up. My father did do under cooked anything and as he was the "favourite child" meals were always just so, either by his mother, who was a great cook (but a fearsome woman) , or by my mother, who was schooled by her mother in law.

So not having meat was not an option:
beef, pork, lamb and on rare occasions like Christmas, Easter and other religious festivals, a chicken or turkey. Just shows how the price of chicken has fallen, it was once a treat, now glorified cat food (with associated drop in taste and texture)

Pork had apple sauce
Lamb, mint sauce although the vinegar was regarded as being too exotic for my father, so he had some abomination substituting the vinegar with sugared water
Beef, I think there was horseradish sauce but again deemed too "hot and spicy", but my mother, who hailed from Norfolk, had a far more cosmopolitan palate. Beef was the only roast that came with "Yorkshire pudding" but not the light fluffy pillows of air you are all used to, no, you'd get a slice and my Christ you knew you had a slice. The beef was thoroughly cooked through, not even the slightest hint of pink (same for the lamb, and, well everything cooked to within an inch of being edible)

Roast potatoes, none of this parboiled and shaken rubbish though - yet somehow, marvellous

Sprouts - when in season ie, ONLY after the first frost of the year. These comparatively new "summer" sprout that've been launched, quite simply a disgrace

Cabbage, carrots, cauliflower and when in season, runner beans, all boiled to within a few seconds of turning to mush

And a "few peas" - he always, but always, had a few peas with everything, probably would've had them for breakfast given the option

Then the subject of gravy - my grand mother used, I think, bisto mixed in with the meat juices and then a goodly amount of corn flour to thicken the gravy, I wasn't keen on it at the time, but I've since found an amazing recipe which produces a gravy "of this style" and it's amazing - my mother, on the other hand, was of the bisto in the meat juices NO corn flour and if it needed "extending" then a splash of vegetable water

I don't think parsnips, swede or broccoli featured . . . ever

I'm amazed I emerged as unscathed as I have . . . now my roast dinners, finally (see the Christmas dinner thread), are to mine and Mrs Voltz's taste

I missed posting our Christmas spread this year but I will be doing a roast in the not too distant and pictures will follow

 

[High Voltage]

Roast spuds DOES NOT mean that there can't be mash or boiled new potatoes also or hash Browns . . . ..FtFY

You can stop this "Hashbrown edginess" fucking shit right here, right now

You've brought disharmony to the FEB thread with your hashbrown, and whilst I'll give you a pass on that one, on a roast dinner thread, tread cafefully my friend, for I fear that people won't be so tolerant of your little quirks and oddities

 

[A380]

So the FEB model has stood the test of time as a robust and effective framework for debate.

There should be core ingredients, approved additions, and verboten items.

Plus a formula for how many of the first and second. The roast is, obviously, going to be more multi-dimensional than the FEB. So would add super core.

My starter for 10.

Super core

Roast meat or fowl. For debate, would this extend to veggie or vegan Roasts?

Roast potatoes.

Core

Peas
Carrots - boiled not mashed or crush
Yorkshire pudding
Cabbage
Cauliflower Cheese


Approved additions

Sausages
Stuffing
Pigs in blankets
Mash potatoes
Potato croquettes
Boiled potato
Crushed carrots
All other ‘proper vegetables’ ie not tomatoes
Mac and cheese - controversial I know but a key new addition down the Tobys

Verboten

Chips - like the Feb that makes it meat n chips
Meat in a stew or pie or tagine- all great things but no place here
Fish
Rice plain or part of something else- again great but not on the roast
Cheese
Fruit - with the exception of apple or cranberries in sauce

The gravy question- in my mind gravy is core, but I realise some animals out there don’t like if. Therefore it does not have to be a component to enable scoring but it’s lack will lead to marking down by sane people.



To qualify for scoring

Both Super core

Two core

At least two more from either core or approved additions.

Therefore minimum of meat and roast potatoes plus four items, not including gravy.

Anything from the verboten list means Did Not Finish DNF and so no score. However nice the meal may have looked or been.


This is my gift to the world.

 

[mr steev]

Sprouts - when in season ie, ONLY after the first frost of the year. These comparatively new "summer" sprout that've been launched, quite simply a disgrace

This. The same can said of parsnips

 

[High Voltage]

The thing with roasties and "another potato dish" is where do you stop? Maybe a jacket and a few chips with your mash and roasties. Duchess potatoes, sure, why not, pile them on . . . and before you know it you've got a plate full of spuds

And the cauliflower cheese is always going to be a sticking point with me . . . unless, when eating out for example, it's advertised as such and doesn't get included with "seasonal vegetables". Show me a cauliflower cheese plant and your good, but cauliflower cheese IS NOT AND NEVER WILL BE a seasonal vegetable it will always be a separate dish. And I'm borderline with mashed carrot and swede for that matter

 

[Callie]

I want roast potatoes. RIGHT NOW. sigh

 

[High Voltage]

Roast meat or fowl. For debate, would this extend to veggie or vegan Roasts? Yes

Core:
Roast potatoes - yes
Peas - yes
Carrots - boiled not mashed or crush - no
Yorkshire pudding - with beef ONLY
Cabbage - not to my taste, but OK

Approved additions
Stuffing - with fowl only
Pigs in blankets - at christmas only
Crushed carrots - mashed with swede and butter Yes, but just mashed carrots . . . WHY?
All other ‘proper vegetables’ ie not tomatoes - yes, good "good get out of jail free" option this - I approve

Additions
Cauliflower Cheese - Just no as core but OK as addition
Sausages - maybe
Mash potatoes - maybe
Potato croquettes - maybe
Boiled potato - maybe

Verboten
Chips - like the Feb that makes it meat n chips - agreed
Meat in a stew or pie or tagine- all great things but no place here - agreed
Fish - agreed
Rice plain or part of something else- again great but not on the roast - agreed
Cheese - agreed, on anything tbh
Fruit - with the exception of apple or cranberries in sauce - agreed

The gravy question- in my mind gravy is core, but I realise some animals out there don’t like if. Therefore it does not have to be a component to enable scoring but it’s lack will lead to marking down by sane people. - Mrs Voltz is not a gravy "person" - maybe partially my fault as I've sometimes over salted my gravy offering and I fear that she now maybe biased

 

[High Voltage]

In all fairness to A380 he's taken a first stab at what's going to be a very difficult subject

If the FEB is Brexit then looking for the perfect Roast dinner is like striving for a solution to the Middle East

 

[Callie]

GYRTO

 

[High Voltage]

GYRTO

Ahhhh! Get Your Roasting Tins Out

 

[Epona]

I'm probably going to come over as an extreme puritan with my take on Sunday roasts. I can't help it, it was how I was brought up. My father did do under cooked anything and as he was the "favourite child" meals were always just so, either by his mother, who was a great cook (but a fearsome woman) , or by my mother, who was schooled by her mother in law.

So not having meat was not an option:
beef, pork, lamb and on rare occasions like Christmas, Easter and other religious festivals, a chicken or turkey. Just shows how the price of chicken has fallen, it was once a treat, now glorified cat food (with associated drop in taste and texture)

Pork had apple sauce
Lamb, mint sauce although the vinegar was regarded as being too exotic for my father, so he had some abomination substituting the vinegar with sugared water
Beef, I think there was horseradish sauce but again deemed too "hot and spicy", but my mother, who hailed from Norfolk, had a far more cosmopolitan palate. Beef was the only roast that came with "Yorkshire pudding" but not the light fluffy pillows of air you are all used to, no, you'd get a slice and my Christ you knew you had a slice. The beef was thoroughly cooked through, not even the slightest hint of pink (same for the lamb, and, well everything cooked to within an inch of being edible)

Roast potatoes, none of this parboiled and shaken rubbish though - yet somehow, marvellous

Sprouts - when in season ie, ONLY after the first frost of the year. These comparatively new "summer" sprout that've been launched, quite simply a disgrace

Cabbage, carrots, cauliflower and when in season, runner beans, all boiled to within a few seconds of turning to mush

And a "few peas" - he always, but always, had a few peas with everything, probably would've had them for breakfast given the option

Then the subject of gravy - my grand mother used, I think, bisto mixed in with the meat juices and then a goodly amount of corn flour to thicken the gravy, I wasn't keen on it at the time, but I've since found an amazing recipe which produces a gravy "of this style" and it's amazing - my mother, on the other hand, was of the bisto in the meat juices NO corn flour and if it needed "extending" then a splash of vegetable water

I don't think parsnips, swede or broccoli featured . . . ever

I'm amazed I emerged as unscathed as I have . . . now my roast dinners, finally (see the Christmas dinner thread), are to mine and Mrs Voltz's taste

I missed posting our Christmas spread this year but I will be doing a roast in the not too distant and pictures will follow

This post has actually made me smile in what is otherwise one of my all time darkest hours, so thank you for taking the time to type all that out - it was worth the effort and I appreciate it

 

[tonysingh]

In terms of gravy, it has to be onion gravy. Anything else is sacrilege.

 

[Epona]

Roast meat or fowl. For debate, would this extend to veggie or vegan Roasts? Yes

Core:
Roast potatoes - yes
Peas - yes
Carrots - boiled not mashed or crush - no
Yorkshire pudding - with beef ONLY
Cabbage - not to my taste, but OK

Approved additions
Stuffing - with fowl only
Pigs in blankets - at christmas only
Crushed carrots - mashed with swede and butter Yes, but just mashed carrots . . . WHY?
All other ‘proper vegetables’ ie not tomatoes - yes, good "good get out of jail free" option this - I approve

Additions
Cauliflower Cheese - Just no as core but OK as addition
Sausages - maybe
Mash potatoes - maybe
Potato croquettes - maybe
Boiled potato - maybe

Verboten
Chips - like the Feb that makes it meat n chips - agreed
Meat in a stew or pie or tagine- all great things but no place here - agreed
Fish - agreed
Rice plain or part of something else- again great but not on the roast - agreed
Cheese - agreed, on anything tbh
Fruit - with the exception of apple or cranberries in sauce - agreed

The gravy question- in my mind gravy is core, but I realise some animals out there don’t like if. Therefore it does not have to be a component to enable scoring but it’s lack will lead to marking down by sane people. - Mrs Voltz is not a gravy "person" - maybe partially my fault as I've sometimes over salted my gravy offering and I fear that she now maybe biased

Going to take issue with peas as core, roast spuds definitely though.

I think core veg (other than roast spuds) needs to be a bit flexible as in "2 or more out of the following list of veg" with the list including peas, broc, cauli, cabbage, carrots, sprouts, green or runner beans etc. with some appreciation as to what is currently in season.

 

[A380]

In terms of gravy, it has to be onion gravy. Anything else is sacrilege.

What? On this occasion you are just plain wrong.

Even instant Bisto - which is vegan BTW- is good. Nothing wrong with onion gravy but it’s like third or fourth In the gravy hall of fame.