We’ve all been there, elbow deep in goose fat, greased fingertips smearing our smart phone screen as we frantically search for cooking times and techniques, and never knowing quite which website to trust. But what if there was an easier way….
It’s long been a meal synonymous with British culture, cooked up in kitchens across the country on a Sunday. But now, roast dinners are considered too complicated or time-consuming by a majority of Brits. Perhaps surprisingly, over a third also admit they, in fact, find them so difficult to cook that they just don’t bother, and a whopping 73% rely on shortcuts. Admit it; are you one of them?
…Well, Roast Restaurant, with 12 years expertise on all things meat and high heat, answered our roast dinner conundrums.
HOW DO I GET MY ROASTIES ON POINT?
- After you par boil your potatoes, make sure to fluff them up, as this will release steam, which dries up the potatoes. This is what makes them nice and crunchy on the outside once they are roasted.
- You can use olive oil to cook the potatoes as a healthier alternative but for the ultimate roastie, goose fat is the best to use, you can get this from your local butcher.
- For best flavours, always season with rock salt and fresh herbs. Rosemary and thyme complement roasties beautifully.
I WANT TO WAVE GOODBYE TO GRAVY GRANULES. HOW CAN I STILL IMPART DEEP FLAVOUR?
- Always use the juices from the meat – this adds a depth of flavour to your gravy. Cook your meat and vegetables together so that the juices from the meat are released into the vegetables as they cook.
- Always caramelise your vegetables before adding wine and stock.
- To thicken, add flour to the vegetables so it forms a paste-like consistency, add the wine before gradually adding the stock to form your required thickness of gravy.
CAN YOU SUGGEST A REALLY OUT THERE ALTERNATIVE TO A CLASSIC ROAST?
Ostrich meat is a ‘red meat’ similar in colour and taste to beef. However, it’s lower in fat (grams) per serving compared to chicken and turkey, and much lower in fat and cholesterol than beef. Most all of the meat from an Ostrich comes from the leg, thigh, and back, where there’s lots of flavouur and potential for tender meat owing to its proximity to the bone. Different to other birds, an Ostrich has no breast meat. Cuts from an ostrich are very lean with very low fat content, ideal for weight watchers who love red meat.
The larger leg muscles are excellent for roasting as the Sunday lunch, I would recommend a roasting bag to contain the juices and prevent the meat from drying out.
Cooking times: Cook at a temperature approx. 150°C for 45 minutes per kg + 20 minutes. Reduce cooking temperature by approx. 20°C if using a fan-assisted oven. Check the product is cooked to your satisfaction as you would with any other joint.
