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What's your favourite Sunday lunch?

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  • What's your favourite Sunday lunch?

    Mine's a roast chicken dinner with roasties and either January King cabbage or sliced sprouts done with butter and toasted cumin seeds. I use chicken gravy mix in a foil sachet. Used to be Oxo, now branded as Bisto Best. Guess what's on the menu this weekend which got me asking what others like best?

    2nd would be roast beef and yorkies and 3rd roast spring lamb with spring greens. Not a big fan of pork, usually find it tasteless and a bit dry.

    2 weeks ago had some roast venison, left over from Xmas. Had to freeze half of the joint (haunch) we got as the weather had snowed us in and it was too big for 2. 1kg cooked in 30 mins at very high heat. It doesn''t have any fat, so covered it in streaky bacon. We like our meat rare so very red but tender and delicious. Parsley mash potatoes and stir fried red cabbage, red onion and red apple a la Delia Smith. Used the Bisto Best beef gravy mix added to chopped shallot, garlic, red wine and a dash of port just before serving. It was a delayed Xmas lunch & my birthday with my Dad and his wife which is why I made hot banana custard tarts drizzled with maple syrup and sprinkled with chopped pecans (my excuse and I'm sticking to it)

    This last weekend was slow roasted belly pork (4 hours to get the crackling really crispy) with caramelised red onions and carrots cooked under the meat for the last hour. Served with butterbean, apple, sage and garlic mash! Spiced cider gravy and yes I used the BB Pork & Sage gravy mix to add more flavour.

    And no I'm not paid to advertise Bisto. Essentially it's just flavoured cornflour and I find it very useful to thicken stews, mince, sauces etc. Just wish they did a fish one.

    Oh and I use Nigella's method for roasties. Par boil for 10 mins, drain and dry in pan. Sprinkle with a teaspoon of semolina, shake around to coat, then tip into hot fat, usually lard or goose fat if I've got some left over from Xmas (keeps in freezer in ice cube tray). The semolina absorbs any excess moisture and makes they really crispy. Potatoes I use are usually red skinned Desire or Romano, the white fluffy type, great for mash too!
    Last edited by Rossa; 17-02-2010, 03:58 PM. Reason: potatoes

  • #2
    By a pip- it's roast pork with crackling, sausages, stuffing, etc
    followed by steamed apple sponge pudding and custard
    ...oh yum!!!
    "Nicos, Queen of Gooooogle" and... GYO's own Miss Marple

    Location....Normandy France

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    • #3
      I dont know about my favourite Sunday lunch yours sounds yummmmm. Can I come to yours next Sunday
      Updated my blog on 13 January

      http://www.growfruitandveg.co.uk/gra.../blogs/stella/

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      • #4
        I'm afraid to say we do not partake in luncheon

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        • #5
          We usually have ours about fivish. Set the oven to come on while we're busy at lottie or wherever .At the moment we're liking slow roasted brisket in red wine and onions. Cooked at a low temp for a long time then use the liquid and onions to make the gravy. Roast spuds and then veg vary whatever I've got .
          S*d the housework I have a lottie to dig
          a batch of jam is always an act of creation ..Christine Ferber

          You can't beat a bit of garden porn

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          • #6
            Stella you're more than welcome.

            Originally posted by Brengirl View Post
            I'm afraid to say we do not partake in luncheon
            It's a moveable feast really. Once a week we like a roast or something like a steak which varies between Saturday night, Sunday lunch or evening. Weekdays is usually sausages, mince, pasta or whatever is leftover from the weekend. Only problem with a big meal at lunchtime is that I always fall asleep on the sofa by about 4pm so it wastes the day really. And when its warmer it's a waste of gardening time. Best for rainy afternoons or when snowed in. Just wish I had a real fire as well.

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            • #7
              I have a real fire
              Updated my blog on 13 January

              http://www.growfruitandveg.co.uk/gra.../blogs/stella/

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              • #8
                I have a looky likey gas one
                S*d the housework I have a lottie to dig
                a batch of jam is always an act of creation ..Christine Ferber

                You can't beat a bit of garden porn

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                • #9
                  I don't usually do a roast Sunday Lunch, cos it's only me and hardly seems worth it. When the children (all grown up with their own homes) invite themselves to Sunday lunch they usually ask for chicken. I like leg or shoulder of lamb, Roast rib of beef on the bone, or leg of pork (for the crackling which is considered cook's perks). All accompanied by roast potatoes, yorkie puds, cabbage or broccoli, and carrots (plus whatever veg I have around. Big must is proper gravy.

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                  • #10
                    One the rare occasion we have a trad-style Sunday lunch, it's usually with my sis and her OH, and usually served around 4.30 p.m. We occasionally go out for Sunday lunch, and love it when we do, but it takes quite a lot to shake us from our pressing routine of loafing, reading papers or slowly doing non-urgent 'Sunday' jobs.

                    I'd go for Derbyshire lamb every time, lashings of fresh mint sauce and a pile of nice veggies.
                    I don't roll on Shabbos

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                    • #11
                      I don't really mind as long as I'm not cooking it.

                      Before you ladies call me a MCP I do cook.
                      The river Trent is lovely, I know because I have walked on it for 18 years.
                      Brian Clough

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                      • #12
                        roast turkey for me with homemade cranberry sauce, proper roast spuds & a mountain of veggies and this stuffing Chestnut & cranberry roll recipe - Recipes - BBC Good Food needless to say I dont get to have it too often but a turkeys not just for christmas
                        The love of gardening is a seed once sown never dies ...

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                        • #13
                          Roast Rib of Beef, Roast Potatoes, Yorkshire Puddings, mash potatoes, sprouts, carrots, green cabbage, gravy made with the juice's from the roast, an oxo cube and some water from the greens, thickened with a little corn flour. And if there's any room left, lemon torte and fresh cream, YUMMY.

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                          • #14
                            I don't think you can beat a leg of new season English lamb. No mint sauce though - I can't stand mint. Reminds me of toothpaste!
                            Whoever plants a garden believes in the future.

                            www.vegheaven.blogspot.com Updated March 9th - Spring

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                            • #15
                              My Mums roast chicken
                              my Mum in laws roast beef!
                              my roast turkey

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