Amazulu

Small roast topside on the bbq for dinner tonight:
Pat the roast with mustard powder, season with salt and pepper. Cover in foil
Stick it on the bbq when it is really hot for 20mins to seal
As the coals burn down, the temp will drop somewhat and leave the roast in for an hour - take the foil off after half an hour
Take out and let it rest for 10mins
Serve with roast butternut, carrots, potatoes, peppers and steamed peas
su-f**king-perb

Home made vanilla ice cream for dessert

Trixietoes

You could make your own gravy!?

http://www.realgravy.co.uk/more_info.asp?current_id=59

there are some links on there to real gravy recipes, it is much nicer than the powdered ones.

mr mover

Come on girl, your talkin to pommie immos, if it don,t come out of a packet they have,nt got a clue.............MM

Trixietoes

sorry

Suppose I've got used to not having all these luxuries living in Eastern Europe for the past 4 years there is no such thing as bisto, custard, crumpets, sausages, bacon, or teabags in the supermarkets. So it was a case of stop moaning and find a way of making them yourself or go without.

mr mover

My mother just used the pan fat and flour..beautiful gravy........ oh the memorys...........MM

cresta57

That's the beauty of doing roasted veggies in a separate tray to the meat, you have lovely juices to thicken into gravy. Giving the roasting pan a good scrape to get the nice caramelised bits into the gravy is the way to go

Trixietoes

Mmmm lovely, mouth is watering thinking of it

Amazulu

Bisto is a luxury? That chemical shite?

Amazulu

That's the way to do it!

Trixietoes

I agree 100% it is all tat. 99% of our food is cooked from scratch.

I meant the luxury of getting things in convenient packets..no such thing here as the convenience food aisle.. no rows and rows of frozen ping ping dinners here, no tins of soups... so even if I was that was inclined it's not an option for me.

spuddyo

Yorkshire pud, Yorkshire pud, Yorkshire pud, Yorkshire pud.................

The 90C beef for many hours method is teh same method that Hogs Breath Cafe use, they slice it into big steaks and then a quick flash under the grill to colour .... yum. works best with prime rib.

Gravy, you wouldn't believe how many Ozzy cooks throw away the juices - gravy what gravy ?

Alfresco

I'm gonna try it then. Great steaks at HB.

newlife_downunder

Can't agree more Aussies should take note of UK Gravy and how good it really is, the Aussie stuff is tasteless, sorry

newlife_downunder

Ohhh for Yorkshire Pud, no matter how hard I try I cannot get them to rise, they are as flat as a pancake, but taste good. Any tips??

mr mover

You should go to the Yorkshire pud thread , its in here some were .
Were a mod when you want one.........MM