FEATURE
» ROASTS
Roast on
SUNDAY
What’s Sunday without a classic roast dinner to enjoy? Just any other day, so make sure yours is set to impress
A
s autumn rolls in and the colder weather with it, warm your customers with a classic Sunday roast. There are few things more comforting than a hearty roast – it’s like a hug for the senses! And with people still seeking comfort from food post-pandemic, it’s a crowd-pleaser, and a profit booster to boot. However, you don’t need us to tell you what makes up the traditional favourite, though we do have a few twists up our sleeves to reinvigorate this popular meal. First off, take a look at the meat you offer. Decide how many different ones to add to your menu and consider rotating them every so often or having a roast of the week. Then consider simple touches that can really elevate the meat into something special. Try these ideas.
20 Eat » ISSUE 7 2021
» R ub crushed sea salt and
rosemary into chicken skin and chill overnight. Sit a chicken on sourdough croutons made by tossing bread chunks in olive oil and seasoning and adding to a roasting tin with garlic and lemon halves. Make a spicy marinade with ginger, spices, garlic, chilli and natural yogurt and rub over a chicken. Score the skin on a joint of pork loin on the bone, rub with salt and poke slices of garlic and rosemary into
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Top tip DEGLAZE YOUR MEAT PAN WITH RED WINE, SHERRY OR CIDER, DEPENDING ON THE MEAT, AND SEASON FOR GRAVY WITH A PUNCH OF FLAVOUR
slits. Roast and serve with apple and horseradish sauce and crackling. Drizzle beef with oil, season well with sea salt and black pepper and rub all over.
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SPUDS
A roast isn’t a roast without roast potatoes. There’s so much you can do to add flavour and texture, including parboiling, then drying and tossing in the pan to fluff up the edges, which turn gloriously crispy in the oven.
