what is the best way to make sunday roast with gravy?

russianbabe


Joined: 19/08/2011
Posts: 130

Message Posted:
08/10/2011 18:57

father is coming and id like to surprise him with roast and gravy ,any recipes please ?

thank you

moxie


Joined: 23/05/2009
Posts: 969

Message Posted:
08/10/2011 19:01

i think you use the meat juices from the roast, skim off the fat reduce it a bit ....but im a veggie so maybe someone else has a better idea.





Veggie one i do ......caramalise i small onion and saute a few mushrooms , Bisto, veggie water , and a sprinkle of thyme....



try Nigella Lawson s recipies , she loves her naughty food

Jovial_John


Joined: 31/01/2009
Posts: 1024

Message Posted:
08/10/2011 20:38

Try this guide. It's step by step written for students but largely copied from Delia Smith recipes - Delia Smith is the best.

http://www.ukstudentlife.com/Britain/Food/Cooking/Roast.htm

nurseawful



Joined: 06/02/2009
Posts: 5934

Message Posted:
08/10/2011 20:44

Take Dad to JK's which is the biggest Sunday lunch on the island! Toooooooo much for me , sorry Mandy but you kill us all with kindness.



Chris

GinaC


Joined: 26/11/2010
Posts: 372

Message Posted:
08/10/2011 21:20

Why not try Oxo or Bisto lol

martinD41


Joined: 06/09/2010
Posts: 3001

Message Posted:
08/10/2011 22:11

Two Tablespoons Bisto Onion gravy granules, 1 heaped teaspoon cornflour, half teaspoon "Herbs De Provence" same of ground garlic,pince of celery salt Half litre of water.heat gently stirring all the time until simmering , DO NOT BOIL ...enjoy.. ............Great with Beef Chicken or Lamb...

birdman



Joined: 20/09/2010
Posts: 690

Message Posted:
08/10/2011 22:16

Put three/four Tablespoons of flour( depending how much gravy you wish to make) into the corner of pan the joint is to be roasted in. This will absorb the juices from the meat and will turn brown during the cooking. Pour off some of the fat from the roasting pan (if necessary), when the joint is cooked and add water from the cooked potatoes/cabbage /carrots etc stirring slowly into the flour. ( Make as thick as you like) Then add a couple/four oxo cubes, having diluted them in your vegetable juices. Cook for 5 minutes in the roasting pan while your joint "rests". Reduce the temperature as the gravy starts to boil and then simmer.



Gerry

Tango1


Joined: 19/02/2011
Posts: 1151

Message Posted:
08/10/2011 22:26

Msg. 7 has got it right. Bisto (regardless of what flavour you use) has a horribly artificial flavour, although Msg. 6 probably manages to disguise it by using celery salt etc, which is OK.

erolz


Joined: 17/11/2008
Posts: 3456

Message Posted:
08/10/2011 22:31

Seems to be alot of advice about the gravy bit but as I read the thread title the poster was asking about ways to make roast with gravy and not just gravy. Maybe some pointers on the 'roast' bit might be wanted ? I mean the gravy is important for sure but the roast plays a part as well no ? Along with spuddies and yorkshire pudding maybe and nice veg ?

martinD41


Joined: 06/09/2010
Posts: 3001

Message Posted:
08/10/2011 22:57

I'm afraid I cannot offer much help on the Roast, as the Meat here be it Chicken, Lamb, Beef or Goat is nothing short of Abominable ..The Beef is not hung the Chicken is tasteless the Lamb is worse, none are properly Butchered, and it is way over priced, don't forget,you cannot make a silk purse from a sow's ear.... Although some try...One restaurant here serves Aberdeen Angus (Beef) that's about as good as it gets here....bon appetit

Tango1


Joined: 19/02/2011
Posts: 1151

Message Posted:
09/10/2011 08:16

Yes Erols, you're probably right. The point being that Beef here (at least for roasting) is rubbish and over priced. How can you do a correct roast when the meat hasn't been hung and all the fat cut off. It's the fat that gives it flavour. It can then be strained or cut off for the dieters. I'm told there is a decent butcher somewhere on the East side, but if he doesn't hang his meat properly, then I'm not going to be convinced. I have yet to see beef cut/butchered correctly, you can tell by the "run of the grain" of the meat. It's always incorrect.



BTW, there is a hotel here that has Veal on the menu. It's actually pork (who do they think they are fooling) with veal gravy, which I think you can buy in the trade.

mikelapta



Joined: 20/11/2008
Posts: 2186

Message Posted:
09/10/2011 08:20

put half a glass of red wine in the gravy !!!!mmmmmmmmmmmmm

Jovial_John


Joined: 31/01/2009
Posts: 1024

Message Posted:
09/10/2011 09:11

Messages 10/11

I have had very good beef from the butcher approximately opposite Starlings at the Lapta/Alsancak border (100 metres further towards Karsiyaka). I usually buy his rib-eye, t-bone or rump steak rather than roasting joints, but it is all well hung. He has even refused to sell to me saying "come back in ? days because it needs to hang longer".

Certainly it helps to explain what you want and he will always cut a piece from the storage locker for you if you don't like what is on display.

Tango1


Joined: 19/02/2011
Posts: 1151

Message Posted:
09/10/2011 12:12

There's the rub Msg. 13 Where has all the roasting meat gone with the necessary fat on it for flavour.

racoonchic



Joined: 17/11/2008
Posts: 3223

Message Posted:
09/10/2011 13:48

take him to efendi resturaunt.. its the best roast we have had.. if your not sure how to get there let me know and il take you,, your treat .. XXX