It’s national roast day

When I was a child every Sunday was roast day.

The meat was almost always mutton served with gravy and mint sauce and accompanied by roast potatoes, carrots and other vegetables in season. My favourite was swede and I dreaded early spring when it we had to eat broad beans.

Left over cold meat provided the filling for sandwiches for school lunches for the next couple of days. That was definitely preferable to the alternative of grinding it up and topping it with mashed potato for shepherds pie.

Ah how things have changed. Sunday dinners in our house are no longer the set pieces they were in my childhood and we rarely have roasts unless we’re feeding visitors. Even then we’re more likely to barbeque a boneless leg of lamb than roast it.

That’s probably the norm now which is no doubt why someone felt the need to make today national roast day.

To my farmer’s disappointment, we won’t be taking part.

UPDATE: Credo Quia Absurdum Est shows much more enthiusiasm for the celebration.

9 Responses to It’s national roast day

  1. fredinthegrass says:

    Hp, how could you do that to your farmer?
    I well remember those wonderful roast dinners, and the “oh so full feeling afterwards” with a promise to myself it would be moderation next Sunday – funny, I seem to forget by the next Sunday.

    Like

  2. gravedodger says:

    I am definitely with your farmer here and I note that you reveal a gaping chasm in your development. I mean not liking Broad Beans!
    Always one of the first vegetables from the spring garden, and when the crop overwhelms with supply I freeze them free flow and use them to thicken stews.
    After a recent few days away the good neighbour’s sheep cleaned out our garden apart from the B Bs, clearly the Perendales are with you here, and he gave us some little lamb roasts, cut to a size for two people and that was more than adequate compo for the loss.

    Like

  3. cracker666 says:

    Don’t be too hasty….still plenty of time to do one for dinner!

    Like

  4. Richard says:

    Ditto fredinthegrass: But why doesn’t your farmer cook his own? Tell him its endless fun particularly the gravy part. Lamb- roast on a bed of onion, rosemary and whole garlic. Pork – roast on chopped fennel bulb and onion. Drain off the fat- place whats left into the “whissy” machine – a real boys toy, particularly if it has three gears. Add some red wine- the rougher the better, from Aus, ground pepper to taste. You then have a good liquid paste to add to flour thing.
    Ele, you could take over from here because I have never mastered how much flour to put into roasting dish to start the process.- no two gravy’s are the same; Edmunds’ Cook Book is not much help and I am sure its the quantity of flour — or me—.
    Still, over the years I have done quite well until the time my daughter caught me adding a little bit of packet gravy because things were not going right. “Dad”, she roared, “that is gross”. Have never looked back.

    Like

  5. Inventory2 says:

    There are a lot of things I don’t do well, but roast pork is not one of them. My mother taught me her never-fail crackling technique, and as long as you choose the right piece of meat, it never fails!

    Like

  6. JC says:

    I never knew about NRD but I was up to the challenge. Having bought a supermarket chook the day before it got reheated and had plastic gravy added along with spuds, pumpkin, couli and peas.. hey.. the chook at least was roasted!

    I suppose we eat roast lamb once or twice a year, and all I can say is:

    BRING BACK HOGGET!

    JC

    Like

  7. homepaddock says:

    Fred – we were going down to Duneidn to watch North Otago play the West Coast in the new Forsyth Barr Stadium so no opportunity to cook.

    GD – even young broad beans don’t appeal but the older, tough, floury ones we got towards the end of the season put me off them all.

    Crackerjack – see answer to Fred.

    Richard – he was going to the rugby too. As for flour and gravy – it’s one of those recipes where you use your judgement and it’s different each time. I’m with your daughter on packet gravy.

    I2 – I haven’t cooked pork since we stopped keeping pigs which would be at least six years ago..

    JC – I love lamb but hogget is tasty too.

    Like

  8. fredinthegrass says:

    I learnt how to cook a roast – hogget that is – from a batchelor farmer. Not being around all afternoon it was into the oven at 1pm on 120 degrees. Returning from work on ‘roast’ days by 5ish it was pour a beer, raise dial to 180 degrees, drink beer, quick shower, take out roast and place in preheated warming drawer. Add flour – quantities, Richard comes with practice! – and water – ditto – place pan on element and bring to boil scraping the browning that comes from the “revving” at 180 from the bottom of the pan. Knowing you WILL have salted the meat at the start only add what turns you on. I do not add any thing else. The resultant gravy is dark brown, thick, and totally delectable.
    Space and time deters me from the spuds and vegie tale – suffice it to say there will be roast spud and pumpkin, baby green peas, and cauliflower with white sauce.
    Oh! and mint sauce from the herb garden.
    Must go and eat!!

    Like

  9. […] It’s national roast day (homepaddock.wordpress.com) […]

    Like

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: