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Kitty58

At The Age of...

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14-04-08 19:01

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.... 50yrs, 1 wk and 2Dys I cooked my first Sunday roast lunch. Roast Pork and

for the help

I know the photos are blurred, can't think why

. It was lovely. Had some well cooked meat from the outside but the rest was so moist and the cracking was'crunchy crackling'

LynneBee

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14-04-08 19:28

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Well done Kitty it is never too late to learn how to cook a sunday roast.

Christine Ann

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14-04-08 19:45

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Well done Kitty .... looks like the next Meet is going to be at Kitty's and she'll be catering.

Mrs Muggleton

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14-04-08 19:50

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Well done Kitty, we had the same on Sunday and as I dished up the crackling I thought of you

Glad it turned out well

PaulineM

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14-04-08 21:52

Retired Auctioneer

Aaargh! Stoppit you cruel beasts!

It's not that I can't cook it and get crackling - indeed one of my (admittedly very few) culinary achievements is to have got crackling on a leg of pork cooked in a microwave.

What I can't find here is a butcher who understands the concept of leaving the skin on a leg of pork. They always cut if off!

When we move to Greece I'll get the vet to have a word.

Maybe I can interest him in that butchery course... (watch the calendar.

)

Now - will a Bramley apple tree grow in a mediterranean climate? (They've never heard of cooking apples over here, let alone in Greece.

)

LynneBee

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14-04-08 22:03

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I can sympathise with you Pauline same problem here

Laura Penstemon

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14-04-08 22:46

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Looking good Kitty!!

I love cooking all roasts, except Pork

. The reason being I can never make a decent gravy from the juices. I love to make proper gravy (I will tolerate gravy granules, but only with sausages!!) and with Lamb, Beef and chicken it is easy.. but what about Pork?? What do you add to get that scrummy taste?

PaulineM

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15-04-08 10:53

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I never did master gravy, with anything; tend to serve slightly meat-flavoured, slightly thickened, hot wine instead.

Kitty58

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15-04-08 21:43

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The reason being I can never make a decent gravy from the juices. I love to make proper gravy (I will tolerate gravy granules, but only with sausages!!) and with Lamb, Beef and chicken it is easy.. but what about Pork?? What do you add to get that scrummy taste?

You'll have to ask Jill53, she made the gravy and apple sauce was out of a jar. I only remembered you had apple sauce with pork about 1/2hr before it was cooked so I nipped up to the co-op

gillessex7

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15-04-08 22:19

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And stuffing balls Kitty , you have to have stuffing with Pork

Kitty58

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16-04-08 00:10

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OOOps Gill I'll remember next time BUT we had roast tatties, carrots and snips with steamed green beans. For pud it was mixed winter berries with crumbled meringue on top with cream

shirleyellenp

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16-04-08 01:00

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Oh Kitty, you're making my mouth water.

I really like cooking roasts, mainly because once they're in the oven, they're really very little work..

Even less work the next day

Mrs Muggleton

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16-04-08 14:54

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We only have stuffing with chicken

Apple sauce with pork.
Mint sauce and/or minted pears with lamb
Horseradish with beef

Boring aren't we!

gillessex7

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16-04-08 16:42

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Wot no yorkshire puds Kitty

PaulineM

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16-04-08 18:11

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Yorkshire pud - with pork?

Even as a person from the "red" side of the Pennines I throw up my hands in horror!

I was once given a recipe for Yorkshire pud, by a keen cook from Yorkshire. There they eat it as a starter, with gravy (presumably to dull everyone's appetites before they're allowed at the beef

).

Anyway, the recipe began "First catch a cow..."

Mrs Muggleton

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16-04-08 18:54

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We only have yorkie puds with Beef too .... or sausages as toad in the hole

I prefer it light and fluffy rather than stodgy when its cooked round the beef.

gillessex7

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16-04-08 19:12

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Well in this house it is yorkshire pud with all Roast, it is expected by all and the chef would get lynched if not. It also has to be proper homemade, none of that Aunt Bessie's cast offs

Mrs Sue

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17-04-08 10:19

Yorkshires with anything. Stuffing likewise

But as its only me Aunt Bessie suits very well.

[link=http://www.TickerFactory.com/]

scissorhands

#18

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22-04-08 14:15

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Coming from the white side of the Peninnes we always had yorkshires first but I dont do this with my lads I think I would get lynched. Mine are homemade and milkfree these days

Pip at Home

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22-04-08 14:22

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How do you make them milk free scissor?

umkraut

#20

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11-06-08 10:37

Oh my God!

Roast Beef with Yorkshire pudding, roast potatoes, peas and carrots (or cabbage depending on the season) with dark brown gravey

That brings memories flooding back - watching Mum cooking that on Sundays while listing to the Navy Lark (left hand down a bit...) on the radio.

If anybody out there reading this can make that wonderful Sunday dinner - and has seriously thought about adoption - send me a PM and I'll give you my address where you can come and pick me up

Ray ...

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