JoeyB Posted 11 March 2007 Posted 11 March 2007 After just having one i thought i'd see what you guys and girls thought about em i love em personally vote away
Daggers Posted 11 March 2007 Posted 11 March 2007 I've just done roast beef, yorkies, cauli cheese, roast pots and parsnips for the family...it's going to be smothered in gravy and horseradish sauce in five minutes. Yum.
Birdy Posted 11 March 2007 Posted 11 March 2007 I've just had Roast Beef, roast potatoes, green beans, carrots and yorkshire pudding with loads of gravy. yummmmmmy!
lcfc_jme Posted 11 March 2007 Posted 11 March 2007 I love a good, large Sunday Roast complete with masses of gravy. Mmmmm.
securedfox Posted 11 March 2007 Posted 11 March 2007 yes , awesome Short. To the point, What else can you say
Fez of Mahrez Posted 11 March 2007 Posted 11 March 2007 You can't beat a Sunday roast, fact. Not without Max Gradel and Andy King.
Nationwider Posted 11 March 2007 Posted 11 March 2007 We had a roast today. I invited Carlton Cole, Titus Bramble and a couple of girls from the local sixth form college. Mmmm, Bisto.
Spee-d Posted 11 March 2007 Posted 11 March 2007 Why were my posts deleted. Im going to go off in a strop in a minute.
Daggers Posted 11 March 2007 Posted 11 March 2007 Why were my posts deleted. Ahhh...that old chestnut Well, it sure can't be landed at my feet now (It was Fez)
Fez of Mahrez Posted 11 March 2007 Posted 11 March 2007 Ahhh...that old chestnut Well, it sure can't be landed at my feet now (It was Fez) Ahhh...that old chestnut Well, it sure can't be landed at my feet now (It was Nationwider)
Alexikokopops Posted 11 March 2007 Posted 11 March 2007 Damn I'm looking forward to spending a wouple of weeks home at Easter just for one of my mam's finest Sunday roasts.
Rincewind Posted 11 March 2007 Posted 11 March 2007 lunch time curry and chps done in a mini-oven evening take away kebab rolo with fries and coke. Would have prefered a roast with all the trimmings but food is is food and you have to make do with whats available at any given time.
Nationwider Posted 11 March 2007 Posted 11 March 2007 Ahhh...that old chestnut Well, it sure can't be landed at my feet now (It wasn't me etc)
cisono Posted 11 March 2007 Posted 11 March 2007 I'd love a roast, but no one would make me one! I actually spent my Sunday rushing about getting socks and a birthday cake for someone in hospital, paying a hospital visit and working! What a Sunday...
Daggers Posted 11 March 2007 Posted 11 March 2007 My Mums roast is better than everyones.Fact. You must be from Co'ville
Flynny Posted 11 March 2007 Posted 11 March 2007 We had a roast today. I invited Carlton Cole, Titus Bramble and a couple of girls from the local sixth form college. Mmmm, Bisto. No Dyer? You must be from Co'ville
He's not bald Posted 11 March 2007 Posted 11 March 2007 No Dyer? No beef, just chicken again...well it tasted like chicken!
Suffolk_fox Posted 12 March 2007 Posted 12 March 2007 I love doing a roast. I always par-boil the spuds before I roast them (goose fat is good for this). They always turn out really fluffy inside with those crispy nobbly bits I like..... If I am doing lamb, I cover it with olive oil, make 10 or so small holes (depending on how big the roast is) and put a sprig of rosemary and a slice of garlic in each one, and sprinkle generously with salt. Slice spuds about the thickness of a quid coin, and lay them out in a large oven dish, overlapping each other. Do a few levels if you like lots of spuds. Whack in some butter, slam it in the oven. Put the lamb directly onto to oven shelf above the spuds, so the juices drip onto them. Yummy! And no, Suffolk_fox's recipe of the day is NOT going to be a regular feature...
Thracian Posted 12 March 2007 Posted 12 March 2007 I love doing a roast. I always par-boil the spuds before I roast them (goose fat is good for this). They always turn out really fluffy inside with those crispy nobbly bits I like..... If I am doing lamb, I cover it with olive oil, make 10 or so small holes (depending on how big the roast is) and put a sprig of rosemary and a slice of garlic in each one, and sprinkle generously with salt. Slice spuds about the thickness of a quid coin, and lay them out in a large oven dish, overlapping each other. Do a few levels if you like lots of spuds. Whack in some butter, slam it in the oven. Put the lamb directly onto to oven shelf above the spuds, so the juices drip onto them. Yummy! And no, Suffolk_fox's recipe of the day is NOT going to be a regular feature... I'm salivating already and it's only Monday.
lookwhaticando Posted 12 March 2007 Posted 12 March 2007 I love doing a roast. I always par-boil the spuds before I roast them (goose fat is good for this). They always turn out really fluffy inside with those crispy nobbly bits I like..... If I am doing lamb, I cover it with olive oil, make 10 or so small holes (depending on how big the roast is) and put a sprig of rosemary and a slice of garlic in each one, and sprinkle generously with salt. Slice spuds about the thickness of a quid coin, and lay them out in a large oven dish, overlapping each other. Do a few levels if you like lots of spuds. Whack in some butter, slam it in the oven. Put the lamb directly onto to oven shelf above the spuds, so the juices drip onto them. Yummy! And no, Suffolk_fox's recipe of the day is NOT going to be a regular feature... Visit the Culinary Revelations Thread for all your recipe sharing needs. Stick it in... I dare you. I'm salivating already and it's only Monday. You should see someone about that.
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