Sunday Roast
- 4 March 2011 14:5895156Thank you all.
With roasties I par-boil them for 10 mins, give them a shake in some sea salt and then roast them in a roasting tin with 1/4 inch of hot oil. Always go in the top of the oven.
Crispy outside and fluffy inside every time....
Now as for parsnips, the same without par-boiling but with a good dollop of maple syrup.....
Now thats a change for me, cookery tips.... Don't get me wrong, I am not really much of a cook but I do a good roast. - 4 March 2011 16:1695162Happy Birthday for today Bern and Happy Birthday for tomorrow Barry!
- 4 March 2011 17:2795180Thank you everyone - what a nice surprise to log on and find birthday greetings!! And also to find BarryW offering cookery hints.............who'd have thought.......!!!!! By the way, the roastie potato method he advises is perfect, and we use it every time!
- 4 March 2011 19:0095192Bern
Happy 21st birthday..enjoy your day and get rid of the kids for the night..
ding dongMarek
I think therefore I am (not a Tory supporter) - 4 March 2011 21:5995234Funny you should say that - only one to go, and she goes out soon!! Thank you Marek.
We are just back from our meal at The Allotment - it was fabulous! Proper food in a lovely atmosphere served with a charming smile with no loud music. The only fault we could find - and we had to think! - was that the seats were a little "short" and mildly uncomfortable. But what the hey? The food was beautifully presented, tasted of what it was (the beetroot in the amuse bouche salad was so earthy and beetrooty - sounds daft but often beetroot is pickled or cooked to death) and I had the loveliest evening. We will be going back again soon and if we have guests we will be taking them there. Why on earth had we not been before?!