There’s nothing we like more than a traditional roast dinner on a Sunday, and it is always a very popular choice on our menu with you.
Here are our top tips for perfecting your roast and other trimmings at home:
- If you’re opting for a beef roast dinner, make sure you choose a good piece of meat with a bit of fat, which will add flavour. Rib, sirloin or topside of beef are good cuts for a roast dinner. It should be dark in colour as this means it has matured.
- Seal the meat in a frying or roasting pan for a few minutes first as this helps keep all the juices in.
- Depending on whether you like your beef rare, medium or well done, will depend on how long you cook it for. Cook in a hot over for 30 minutes at 220°C and then lower the temperature to 190°C for the remaining cooking time. If you want your beef rare, cook it for 11 minutes per lb/450g, 14 minutes for medium and 16 for well done.
- You should baste the meat in its own juices to keep it lovely and moist and to prevent it from burning. You should do this every 15 to 20 minutes.
- The most important thing you can do is to let the meat rest once it’s cooked. This allows it to finish cooking and the juices to redistribute through the meat.
If you’re opting for pork, then to get the best crackling, you should pat the skin dry with a paper towel, then evenly sprinkle sea salt over it and leave for 30 minutes in the fridge.
The salt will draw out any moisture in the skin. Pat again with a paper towel to ensure it’s fully dry and then add salt, pepper and your chosen herbs to season.
When roasting the pork, make incisions in the meat and pop in slivers of garlic, rosemary and bay.
You should also roast the joint in the same tin as your veggies, using them as a bed for the meat.
Cook the pork at 230°C and after 15 minutes, turn the heat down to 180°C and continue to cook for 1 hour 30 minutes.
To get the perfect roast potatoes to accompany your meat, par-boil them for roughly 8-10 minutes, drain in a colander and give them a really good shake.
Pop on a baking tray or in a roasting tin with hot oil for 30-35 minutes, turning once or twice until they are golden and crispy. Sprinkle with salt and fresh thyme to your taste.
If you don’t fancy going the whole hog at home, why not book a table and enjoy a roast lunch with us?