What's a great way to bring a modern twist to a classic Sunday roast?

Answer 1

Curry it.

Answer 2

just jazz up the food. Instaed of roast spuds have sexy spuds ie spuds with cream, cheese and herbs. Also caramelise some of the vegetables.

Finally ditch the meat for a week and make a gorgeous nut/ veggie roast made from all the finest vegetables. However a meaty tasting gravy is still needed on top, lol.

Also fish can be cooked instead, this country doesn't eat half as much as it should.

Answer 3

Chop up the vegetables (parsnips, swede carrots, broccoli, leeks, peppers), put it in the oven with olive oil and herbs, gas mark 4, and cook till golden and soft.

If your still doing rost potatoes then usual high gas mark for them, once almost done, put on the oven floor, they'll be fine.
If your roasting your meat, do what you normally do with the two (meat/potato gas mark juggle), the vegtables just take 45 minutes ish. Make sure chopped size reflects the different cook rates of the vegtables.

I know a Chinese like me should have said curry it, but I like Italian food as well, besides it might be less shocking and more a pleasant surprise to who ever else has to eat.

Answer 4

Part boil the potatoes for roasting, drain cut large crosses into the tops, sprinkle with soy sauce and a little sprinkle of brown sugar, roast as normal. If meat is poultry .... mix garlic puree with paprika and baste chicken in this regularly whilst roasting. Steam all veg with the exception of the carrots.....boil them unsalted, when cooked drain water and add splenda sweetener powder and a little butter cook for around 4 mins. Then serve everything accompanied by cranberry stuffing ........ Enjoy :-)

Answer 5

I would make a potato bake with 3 different cheeses instead of baking the potatoes with the meat.
Try breaking off the segments of garlic, don't peel them and put them into the oven while the meat is cooking. Do lots of these as you will find people will really love them and they are very moreish. Put these into a bowl on the table.
I would serve the roast with garlic bread also.
I think this is a bit twisted don't you?

Answer 6

GREEK ROAST

Roast
vegetables , cut carrots, potatoes, onions
tomatoe sauce
ALLSPICE (not season all)

Pour tomatoe sauce over roast, sprinkle the allspice all over the top of the roast but not thickly . Add the vegetables. Cover with foil. Poke holes for steam. Baste periodically. 1/2 hour before done remove foil.

Serve with Steamed white rice and fresh bread and greek salad.

Answer 7

Thai salads are a combination of opposing tastes and textures - crisp salad leaves, soft noodles and a sweet-sour sauce. Use these principles to create your own combinations.

500g (1lb) beef fillet or sirloin steak
85g (3oz) thin cellophane noodles
1 small cucumber, peeled and diced
100g (3½oz) baby spinach or salad leaves
4 spring onions, sliced
1 handful bean sprouts
For the dressing:
2tbsp Thai fish sauce
2tbsp fresh lime juice
1tbsp soy sauce
1tsp vegetable oil
1-2 small red chillies, finely chopped
2tsp light brown sugar
1. Fry the steak in a hot frying pan or grill pan for 2 minutes each side, or until cooked to your liking this salad is good using rare-cooked beef. Allow to cool.
2. Put the noodles in a heat-proof bowl and cover with boiling water. Leave for 7 minutes, drain and cut into 3cm lengths. Place the dressing ingredients in a screw-top jar and shake, then slice the beef thinly.
3. To serve, combine the cucumber, salad leaves, spring onions and sprouts in a large bowl. Stir in the noodles and sliced beef, pour over the dressing and mix gently. Season to taste.

Answer 8

It's pretty hard to think of a change to such a great and diverse meal.

I'd say the best thing to do would be to 'teach' people how to cook it in the first place.

A simple question like 'how do you keep Chicken/ Turkey from drying out during cooking'? would be better I feel!

Then - 'how do you crisp up potatoes'? 'how do you stop vegetables from being over cooked'? 'where can I get home grown organic vegetables from on the UK? - they always taste so much better straight from the garden.

I'd really like to start a campaign to join local families with allotment societies in the UK.............. anyone?

Answer 9

Roast Potatoes - two suggestions.
1.Put a thick layer of sliced onions in the tin, add water to JUST cover, add the potatoes which have been parboiled and tossed in oil and roast as usual. Declicious, especially with beef.

2. Parboil the potatoes, toss in oil and put in the tin. Sprinkle with lemon juice and sprinkle on gravy granules - don't go mad with them!. Super!

Answer 10

Mix sage and onion with some vegetable oil and paste all over the roast gives a lovely taste in your mouth and also has a lovely aroma when cooking.

Answer 11

Vegetarian roast, save the animals