2006-09-29 09:45:17 · 32 answers · asked by haynes1515 1 in Food & Drink ➔ Other - Food & Drink
Got to be the full roast - can't beat it - beef, pork lamb - whatever, thick gravy, crispy roast potatoes, yorkshire pud and veg cooked to perfection. Now my tastebuds are really on the go.
2006-09-29 09:47:56 · answer #1 · answered by Anonymous · 3⤊ 0⤋
Definitely Full Roast
2006-09-29 13:09:28 · answer #2 · answered by Rob 2 · 1⤊ 0⤋
Fry up in the morning and a roast later. Must have a bottle of wine with the roast though
2006-09-29 09:55:08 · answer #3 · answered by Anonymous · 0⤊ 1⤋
Hey ... I'm with lizzy, sounds like my sunday menu,
Breakfast ...Fry-up Bacon,Sausage, Egg, Grilled Tomatos, Mushrooms and Fried Bread With Tea.
Full Roast Dinner, Beef or a Full Chicken Breast ... choice of Roast Taters and Mash ...Yorkshire Puds ... Stuffing, veg and the appropriate sauce... MMMmmm!!!
anyone want to join us.
2006-09-29 09:59:53 · answer #4 · answered by babe_boo 2 · 1⤊ 0⤋
this is my fav
Steak Sandwich
1 large strip, round, or shell sirloin steak, weighing between 12 ounces and 1 pound
1/2 t. coarsely ground black pepper
Salt to taste
2-3 T. oil
2 T. chopped onion
4 oz. crimini mushrooms, cleaned and chopped
1/2 t. thyme
1 loaf French or Italian bread, or 1 Vienna loaf
3-4 T. prepared mustard
Trim any excess fat from the steak. Sprinkle both sides with pepper and salt, then brush with a tablespoon of the oil. Heat a cast-iron or nonstick pan and sear the steak about 2 minutes on each side. Remove from the pan. Cook the onion for 2 minutes in the remaining oil, then add the chopped mushrooms, sprinkling them with the thyme and a little salt. Cook, stirring, until they have softened. If the mixture dries out, add a tablespoon or so of water.
Cut a large piece of bread about 1 inch longer than the steak. (If you're using a Vienna loaf, you may not need to cut it at all.) Slice it lengthwise through the middle, leaving an uncut edge as a hinge. Spread both cut sides of the bread liberally with mustard. Now place the steak on the bottom half and scatter the mushroom mixture on top. Fold the top half of the bread down. Wrap the sandwich in two layers of plastic wrap. Take a long piece of string and tie the sandwich up tightly as if it were a parcel, knotting the string in several places. Put the sandwich on a plate and place another plate on top of it. Now weight it down with either cans of food or a bowl filled with water. Leave it for 8 hours or overnight in the refrigerator or other cold place. When you rescue it from the weights, it will be firm and flat. For serving, unwrap it and slice it on the diagonal so you have several strips, each about 3/4 to 1 inch wide. Arrange these on a platter with a bowl of relish or chutney to accompany them
2006-09-29 13:26:02 · answer #5 · answered by catherinemeganwhite 5 · 0⤊ 1⤋
Fry up in the morning, full roast in the afternoon!
2006-09-29 09:53:05 · answer #6 · answered by ? 4 · 1⤊ 0⤋
Roast Lamb has just got the edge on the fry up. Ideally both!
2006-09-29 09:57:19 · answer #7 · answered by TashaLou1978 2 · 1⤊ 0⤋
The full roast is my fave but I wouldn't turn down a decent fry up either.
from
A. Pig.
2006-09-29 09:54:52 · answer #8 · answered by Anonymous · 1⤊ 0⤋
Roast without a doubt although a fry up once in a while is the dog's whipper!
2006-09-29 09:54:25 · answer #9 · answered by helen p 4 · 0⤊ 1⤋
Got to be roast, although a fry up after a night out on the tiles is also nice..... :)
2006-09-29 09:52:30 · answer #10 · answered by AnonyMoose_UK 2 · 2⤊ 0⤋