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Sunday Roast - What's your favourite side dishes?

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Sunday Roast - What's your favourite side dishes?
I'm having a group of friends around for a Sunday roast this weekend. I'm thinking pork with duck fat roasted potatoes, sauteed apples, peas, maybe a gratin? Maybe crusted zucchinis?

What's your favourite side dishes to accompany your Sunday roast? In my this weekends case, pork! Oink oink.
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Cauliflower with white sauce.
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Yorkshire puds!

Keep it simple with some blanched beans tossed in butter or something for a bit of crunch & freshness.
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Quote:

Originally Posted by Zodiac View Post

Yorkshire puds!

Keep it simple with some blanched beans tossed in butter or something for a bit of crunch & freshness.

I have never eaten or baked a yorkshire pudding, but that's a brilliant idea!
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Brussel sprouts with bacon. Orange, honey, thyme roast carrots/parsnips. Petit peas a la francais.
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Quote:

Originally Posted by Breakme View Post

I have never eaten or baked a yorkshire pudding, but that's a brilliant idea!

They are amazing! Sunday roast isn't a Sunday roast without them now. Try cooking them in duck fat for extra tastiness!
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Yorkshire puds, braised red cabbage, panfied Brussels with speck and chestnuts, roast parsnips

For Sydney based roast lovers I'd recommend a trip to Bar Mattino on Abercrombie St - amazing roasts and great value!
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pork fat is sooo much better for potatoes, but you cant just buy pork fat like you can duck fat.

i usually do my roast vegs by 3/4 boiling carrots, pumpkin and potatoes. then drain and toss in the saucepan with a nice lug of oil lots of salt and pepper and a bunch of thyme then let it sit in the pan to steam the flavours in for a couple minutes.
oil an oven tray, spread them out and pop in oven for around 40 min at 200.
DONT move the vegetables till theyre ready though, you can check if they are, but if you leave them to stick to the pan they get an awesome crisp edge, try to move them too early itll just peel off and leave a mess and a crap veg. leave them till theyre cooked and they'll all come off clean with awesome crunch outside and soft as inside.

i like having asparagus as well, and gravy.

thats usually enough for the side dishes.

im not big on brussells but ive always thought this looks like a good way to do them (i'd ad bacon as well personally) and would go well with a roast.
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don't salt potatoes for roasting... it dries them out, including the water for boiling.

I've up until very recently done as you do Jrodd and there is an improvement when you resist temptation.

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Quote:

Originally Posted by jarrardscott View Post

pork fat is sooo much better for potatoes, but you cant just buy pork fat like you can duck fat.

Yes you can, it's called lard! (and it's why your grandmothers roasts tasted so fucking awesome)

Keep roast pork simple IMO- pan gravy, apple sauce, crackling, some steamed beans, potatoes and one other root vege- parsnip, pumpkin or sweet potato are all good. No to Yorkshire pudding, that's for roast beef IMO.
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For something lighter I love this salad.

Les Oeufs Modestes

1 tsp chopped dill
1tbs chopped parsley
1 tbs lemon juice
1 tbs olive oil
1 tsp white vinegar
salt
white pepper
1 bunch of aspargus spears – woody ends removed
1 handful of green beans – ends removed
3 eggs – soft boiled




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^ that salad looks awesome, but I can't personally imagine it paired with roast pork.
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Damn that looks tasty Krafty! But as for roasts I like mine pretty traditional.
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Quote:

Originally Posted by SpaceMonkey View Post

^ that salad looks awesome, but I can't personally imagine it paired with roast pork.

True... I missed the pork bit.

Goes really well with chicken roasted with thyme and lemon up it's bum.

I love baked parsnips with pork.

I've also made peaches stuffed with pork mince served with roast pork before. Sounds OTT on the pork but is stupidly delicious.

And minted peas. So 70's but I love them.

Anyhoo... This potato gratin is dead evil.

Potato gratin
This recipe makes approximately 4 gratins in ramekins.
2 medium potatoes finely sliced
1 large onion finely sliced
1 cup of cream
25 grams of grated gruyere cheese
Layer the potato and onion in a lightly greased ramekin. Mix gruyere and cream in a bowl and spoon equal amounts into each ramekin. Bake in oven on 180º for approximately 40 minutes.
I have mixed success keeping it in it's stack. This one collapsed. Boo.



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Krafty - Your food always makes me salivate! ALWAYS!
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Quote:

Originally Posted by Bracko View Post

don't salt potatoes for roasting... it dries them out, including the water for boiling.

I've up until very recently done as you do Jrodd and there is an improvement when you resist temptation.

my potatoes always come out awesome. really moist and soft inside and crisp outside.
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I remember seeing on Heston's show about roasting potatoes where he did a side by side comparison of salted/unsalted that the salted ones came out better. I always salt the water, then if I have time fridge dry and then roast in duck/goose fat. Next time I'll try without any salt and see if there's much of a difference.
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i just roast in olive oil and pan drippings.
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Quote:

Originally Posted by jarrardscott View Post

i just roast in olive oil and pan drippings.

Lard, J-Rod... totally kills olive oil for traditional roast veg.

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^mmmm all this talk of meat is getting me excited.

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Quote:

Originally Posted by marksound View Post

I remember seeing on Heston's show about roasting potatoes where he did a side by side comparison of salted/unsalted that the salted ones came out better. I always salt the water, then if I have time fridge dry and then roast in duck/goose fat. Next time I'll try without any salt and see if there's much of a difference.

I've got the book where he sets out his technique for roasting, still the best ive come across. Interestingly backs olive oil over duck/goose fat.
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I'll see if I can find the article which discussed fat oil or butter as a preference. In the end they came up equal think.

Butter was certainly a surprise, I'd never considered it before.
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so my method still sounds tops.

they usually mush up a bit when i toss them around in the saucepan with the olive oil and thyme but i reckon they come out nicer that way.
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For something different, try a cannelini/butter bean mash with garlic and herbs of your choice!

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sounds good.
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Quote:

Originally Posted by jarrardscott View Post

so my method still sounds tops.

I think it was the same article that said no salt. Lack of salt makes sense since it dries things out.
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crispier outside innit?
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Roughing up the taters in the pot makes them crispiest.

If you dry the potato it just makes it taste like shit. You want a moist potato with a batter.
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roast pumpkin, sweet potato and carrots. I heard you can get get a nice crispy skin on potatoes if you sprinkle them with water towards the end of the roasting.
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Quote:

Originally Posted by Bracko View Post

Roughing up the taters in the pot makes them crispiest.

If you dry the potato it just makes it taste like shit. You want a moist potato with a batter.

unsalted would have less flavour though.

yeah i always rough mine up. and they never come out dry so i dont see the issue.
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Why you would want to limit yourself and only have delicious Yorkshire puddings with beef is beyond me. GIMMIE MY PUDS!
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Quote:

Originally Posted by Zodiac View Post

Why you would want to limit yourself and only have delicious Yorkshire puddings with beef is beyond me. GIMMIE MY PUDS!

It's more just the case that you can only have so many sides with any given roast without cluttering things up.

Pork- apple sauce and crackling
Beef - yorkshire pudding, mustard
Lamb - mint sauce/jelly
turkey - cranberry sauce + stuffing

And of course pan gravy with all of them.

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Broccoli & cauliflower cheese gratin.
Or green beans with toasted almond flakes.
Gotta have stuffing with roast chicken - I like mine with chopped up dried apricots in it.
Pan gravy is essential. I tried making Jamie Oliver's 'best ever gravy' for roast chicken recently and it was OK, but not as good as I was expecting.
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Of all things, roasted celery is really fucking tasty.

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Yorkshire puddings are just empty carbs anyway right?

Dunno about you guys, but when I'm eating a roast be it beef, pork or lamb, the last thing I'm thinking about is the sides. I'm too busy thinking up new and inventive ways to cram as much roast meats and gravy on to my plate
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Quote:

Originally Posted by Mickstah View Post

Yorkshire puddings are just empty carbs anyway right?

Dunno about you guys, but when I'm eating a roast be it beef, pork or lamb, the last thing I'm thinking about is the sides. I'm too busy thinking up new and inventive ways to cram as much roast meats and gravy on to my plate

Dude, the point of Yorkshire pudding is that it acts as a delicious gravy sponge
Sif worry about carbs with a roast anyway!
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Quote:

Originally Posted by Bizzy View Post

Krafty - Your food always makes me salivate! ALWAYS!

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Quote:

Originally Posted by SpaceMonkey View Post

Dude, the point of Yorkshire pudding is that it acts as a delicious gravy sponge
Sif worry about carbs with a roast anyway!

Acting as a gravy train so to speak? I can appreciate that. But I think I'll stick to loading up slices of delicious beef with gravies
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i like doing roasts differently

yoghurt crusted lamb with a yoghurt sauce.

indian spiced chook roast.

pork with fennel seeds and rosemary ground up and rubbed all over.

i do sides according to how i do the roast. doesnt always have to be a "traditional" roast
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