Different ideas for Sunday roast please!?

Question

I'm cooking lunch today and would like to try some (simple if possible - I am a bloke) new ideas. eg. Horseraddish gravy with beef.

Thanks

Answer 1

ya could make a big yorkshire pudding and put ya beef inside it? horseraddish gravy is bad,wot about a mushroom sauce instead?

Answer 2

Try this wonderful Italian roast pork. I serve it with small peeled yukon gold potatoes that I add during the last 45 minutes of cooking and baste with the pan juices.

Yummyfood - Quick and easy international recipes
Arista di Maiale (italian pork roast) Status Approved
Name Arista di Maiale (italian pork roast)
Category European, Italian, Meats
Serves/Yields 6
Source Guido
Difficulty Easy
Prep. Time 30 minutes
Cook Time 2 1/2 Hours
Introduction
This is an easy way to prepare a very tasty pork loin
Ingredients
4 cloves garlic, peeled
1 long sprig fresh rosemary (prefered) or 1 tablespoon dried
2 tablespoon extra virgin olive oil
1/2 teaspoon salt
2 pound pork loin roast, boneless
Directions
Step: 1 Rinse rosemary and strip leaves from stem if using fresh.In a blender or food processor, combine garlic, rosemary, olive oil and salt; blend until mixture turns to a creamy paste. Rub over the roast; cover and let stand 30 minutes. Place on a greased baking rack, fat side up, in a roasting pan. Bake, uncovered, at 325 degrees F for 2 to 2 1/2 hours or until the internal temperature reaches 160 to 170 degrees F. Let stand 15 minutes before slicing.


Time submitted: Sunday, November 14. 2004 at 10:10:12
Contributed By: guido


This comes from Yummyfood - Quick and easy international recipes http://www.yummyfood.net
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Answer 3

BEST ANSWER HERE - Put a well salted and peppered roast in a 350 degree oven for 1 and 1/2 hours. Then turn it off and let it sit until you get ready to eat. If you have cooked potatoes, you can use the drippings in the pan to make a wonderful gravy. After you transfer the roast to another plate. Simply add flour to the drippings and a little cold water. Over a medium burner cook and stir until it thickens - add more water until you get enough.

Answer 4

BEER-BUTT TURKEY. Yes beer is involved!

A recipe for today should have been posted for a couple of days earlier, so I'm answering a bit late but next sunday try beer-butt turkey. It's a fancy but not too difficult blokey dish you can show off to your mates with. You can do it with chicken if you like as well.

Wash and clean bird night before and place in a pot and cover with cold brine (salted water - about half cup dissolved into 3-4 litres of water). Leave over night to soak and give it a good rinse in the morning then set it aside to drip dry while you do the next bit. (Skip this bit if you want but it does make it nicer).

Slice an onion and a lemon into rings, toss with half a teaspoon of salt and some other seasonings like pepper and herbs. Stuff them under the skin all over the bird or as much as you can. ie the cavity is empty - it's all under the skin.

Grab another lemon and cut in half.

Pat the skin dry with paper towels then rub the skin all over with half a lemon sgeezing the juice over as you go. Set the bird aside and do the next bit.

Get a can of beer of your liking (std size for chicken, pint/tall size for turkey) and pour beer into a measuring cup. Remove the entire top of the can without crushing or denting the can (you can get can openers that do this or you can use scissors).

Pour back into the can half of the beer. Add to the can half a sliced lemon (add the other half of the one you used to rubbed the bird with), two tsp of herbs and 1 tsp of chicken stock powder or salt. (For std 335ml can).

Oil the outside of the can with butter or vegetable oil.

Sit the bird up and over the can so the can is up the bird's rear. Do this in the roasting pan you are using so you don't have to pick it up with the can inside. Use the legs to balance the bird upright ie can + two legs = tripod!

Place in preheated oven at 180.C. Use the juices that drip off to baste it every half hour. Chicken will take about 1-1.5 hours to cook and a turkey will take 2-2.5 hours to cook. If in doubt slice the bird at the breast through to the bone and check that the juices run clear and the flesh is white and not pink right up to the breast bone.

If your oven has uneven heat distribution you may need to rotate the whole roasting dish so you get even colouring as the bird cooks.

When done lift the bird off the can and set aside to rest on serving/carving dish.

Sieve contents of the can into a saucepan and add the remainder of the beer and the juices from the roasting pan.
Skim of fat (a baster is perfect for this). Whisk two tsp of cornflour into a little cold water then whisk into juices. Bring to a simmer and stir constantly until thickened. Congratulations you just made gravy to go with your bird.

Serve with veg or salad.

If roasting potatoes and pumpkin etc, precook by boiling til just tender, then add to roasting pan when there is an hour left of cooking time for the bird. turn occasionally.

Answer 5

Roast tenderloin of pork with caramelised apples and onions? Has advantage of being quick and easier than it looks at the end:

Stab the pork all over and stuff the slits with slivers of garlic (if you like it!)

Slice an onion into half-moons, and 3 Granny Smith apples into eigths.
Put the apples in a bowl with a tblsp of cider vinegar/ lemon juice and tblsp brown sugar and stir around.
Fry the onion in butter; add a tblsp sugar and cook till golden-brown. Tip onions into bottom of big roasting tray.

Lay pork on top and nestle the bits of apple all around. Pour on a can of Strongbow cider, and scatter some rosemary (preferably fresh) over. Cover with foil and bak in hot oven for c.35-40 mins or until the pork juices run clear when you prick it with a knife.

Scoop out pork and apples and keep warm, while you reduce the sauce - i.e. the cider/juices left in the roasting pan (you can do this directly over the hob, or pour it into a saucepan, depending on how much you like washing up) - to about 1/2 its original volume. Stir in a small pot of cream at the end (don't let it boil).

Divide up the pork and apples between the plates, and pour the sauce over. Serve with roast new potatoes (they don't need peeling, just a little bit of oil, salt and pepper; you can put them in oven at the same time as the meat) and a green veg. Looks dead impressive!

Answer 6

APPLE STUFFED PORK ROAST

1 small apple, chopped
1/2 cup soft bread crumbs
1/4 cup chopped celery
2 tablespoons raisins
2 tablespoons chopped walnuts
2 tablespoons sliced green onions
Dash ground nutmeg
2 tablespoons apple juice or apple cider
3/4 pound pork tenderloin, trimmed of separable fat
1/2 cup apple juice or apple cider
1 1/2 teaspoons cornstarch
1/8 teaspoon ground cinnamon

For stuffing, stir together the chopped apple, bread crumbs, celery, raisins, walnuts, green onions, and nutmeg. Stir in 1 tablespoon of the apple juice or 1 tablespoon apple cider. Butterfly the pork tenderloin. Cover meat with clear plastic wrap. Pound with a meat mallet to ½-inch thickness. Spread stuffing over meat. Roll up from one of the short sides. Tie with string to secure. Brush with some of the remaining 1 tablespoon apple juice. Place meat on a rack in a shallow roasting pan. Roast, uncovered, in a 350' oven for 1 to 1¼ hours or till meat is no longer pink, brushing with the remainder of the 1 tablespoon apple juice after 30 minutes. Meanwhile, in a small saucepan stir together the ½ cup apple juice or ½ cup apple cider, cornstarch, and cinnamon. Cook and stir till thickened and bubbly. Cook and stir for 2 minutes more. Serve with roast. Makes 4 servings.

Answer 7

Ok if you are cooking beef, score the fat and rub English Mustard (the horrible yellow smelly stuff) into the fat, it will help make it taste nicer....I hate the stuff, but tried it and it does work.

How about making you own Yorkshire puddings, but add some chopped up onion to the mix?

hope dinner goes well

Answer 8

mustard mash is nice if yr having beef roast yr veg too scrummy
i'd scrap the idea of hoseraddish gravy thou sounds yak

Answer 9

Get some William Shatner!

Answer 10

I don't have any ideas but can I come over and eat. I haven't had a home cooked meal in more years than I can count.