Sunday roast ideas - not beef, lamb, (chicken or pork)!
Discussion
Hi, thanks for the replies. Some good tips and like the idea of partridge or pheasant, but not sure where to get one at fairly short notice, duck and goose are out - too 'red meaty' for her liking. Not sure about fish either, more a mid week dinner?!
A big fat belly roast pork wins it so far!
A big fat belly roast pork wins it so far!
Nice ham - good call. No she doesn't have to eat the same meat, was previously thinking of lamb and pork (we had beef last Sunday), but it's currently a decision between belly pork or ham. I'll have to make an executive decision on this as I know the mrs will choose the ham - belly pork too fatty, blah, blah!
I suppose her reasoning for excluding red meat decides what is acceptable or not, but as several have said above, maybe OP missed it - pork is usually considered a red meat by health professionals and the like.
E.G. Red meat – such as beef, lamb and pork – can form part of a healthy diet.
E.G. Red meat – such as beef, lamb and pork – can form part of a healthy diet.
warp9 said:
Nice ham - good call. No she doesn't have to eat the same meat, was previously thinking of lamb and pork (we had beef last Sunday), but it's currently a decision between belly pork or ham. I'll have to make an executive decision on this as I know the mrs will choose the ham - belly pork too fatty, blah, blah!
Re the fatty pork belly - confit the whole thing for as longs as you can, cool, then press it overnight. Then you can slice it up and crisp it up in the oven/pan when you want to serve - the fat will be like butter and will have been compressed.LordGrover said:
I suppose her reasoning for excluding red meat decides what is acceptable or not, but as several have said above, maybe OP missed it - pork is usually considered a red meat by health professionals and the like.
E.G. Red meat – such as beef, lamb and pork – can form part of a healthy diet.
No I didn't miss it! Just a bit technical for my simplistic view. I always tended to see pork as a lighter meat, plus my SIL will eat it.E.G. Red meat – such as beef, lamb and pork – can form part of a healthy diet.
Jerk chicken.
Not my recipe, but tried and tested by myself and my friends, many, many times:
I'd say, wrap thighs / drumsticks in foil and cook over a low heat for two hours. The meat should be falling off the bone when done, moreover the violent heat of the Scotch Bonnet chillies will soften to layers of flavour with all the other herbs/spices.
Pierce the foil packets with a knife for the last hour to allow the smoky BBQ flavours in.
Noms.
Not my recipe, but tried and tested by myself and my friends, many, many times:
Jerk Chicken Expert said:
SPICY JERK SAUCE
• 1 big bunch of green onions or a couple smaller bunches
• 2 tbsp soy sauce
• 2 tbsp vegetable oil
• 1 tbsp salt
• Juice of 1 lime
• 1/2 tsp dried thyme, or 1 tbsp fresh thyme
• 1 tbsp allspice
• 1-10 scotch bonnets. Start with a small amount and add more lately if you think it needs it.
• 1 thumb sized knuckle of ginger (don’t worry about peeling it; just blend it up skin and all!)
• 3 cloves of garlic
• 1/2 a small onion
• 2-3 tbsp of brown sugar
COOKING INSTRUCTIONS:
Mix it all together into a blender and turn it into a puree. Don’t add more water, if you’re having trouble getting it all blended, just keep turning off the blender, stirring it up, and trying again. Eventually it will “take” and start to blend up nicely.
Now taste it. It should taste pretty salty, but not unpleasantly puckeringly salty. If you think it’s perfect, and would enjoy it as a table sauce, add a bit more salt. You want this to sort of brine the meat as it marinates. It won’t taste too salty when you eat it with the meat, it will taste great!
You can also now throw in more chillies if it’s not spicy enough for you. If it tastes too salty and sour, try adding in a bit more brown sugar until things seem good and balanced.
Authentic jerked meats are not exactly grilled as we think of grilling, they are sort of smoke grilled. To get a more authentic jerk experience, add some wood chips to your BBQ, and cook your meat over slow indirect heat or just get em going over high heat and enjoy a beautiful jerk chicken breast, should be ready in 10 minutes or less.
• 1 big bunch of green onions or a couple smaller bunches
• 2 tbsp soy sauce
• 2 tbsp vegetable oil
• 1 tbsp salt
• Juice of 1 lime
• 1/2 tsp dried thyme, or 1 tbsp fresh thyme
• 1 tbsp allspice
• 1-10 scotch bonnets. Start with a small amount and add more lately if you think it needs it.
• 1 thumb sized knuckle of ginger (don’t worry about peeling it; just blend it up skin and all!)
• 3 cloves of garlic
• 1/2 a small onion
• 2-3 tbsp of brown sugar
COOKING INSTRUCTIONS:
Mix it all together into a blender and turn it into a puree. Don’t add more water, if you’re having trouble getting it all blended, just keep turning off the blender, stirring it up, and trying again. Eventually it will “take” and start to blend up nicely.
Now taste it. It should taste pretty salty, but not unpleasantly puckeringly salty. If you think it’s perfect, and would enjoy it as a table sauce, add a bit more salt. You want this to sort of brine the meat as it marinates. It won’t taste too salty when you eat it with the meat, it will taste great!
You can also now throw in more chillies if it’s not spicy enough for you. If it tastes too salty and sour, try adding in a bit more brown sugar until things seem good and balanced.
Authentic jerked meats are not exactly grilled as we think of grilling, they are sort of smoke grilled. To get a more authentic jerk experience, add some wood chips to your BBQ, and cook your meat over slow indirect heat or just get em going over high heat and enjoy a beautiful jerk chicken breast, should be ready in 10 minutes or less.
I'd say, wrap thighs / drumsticks in foil and cook over a low heat for two hours. The meat should be falling off the bone when done, moreover the violent heat of the Scotch Bonnet chillies will soften to layers of flavour with all the other herbs/spices.
Pierce the foil packets with a knife for the last hour to allow the smoky BBQ flavours in.
Noms.
Bullett said:
Bone out the Chicken (or get the butcher to do it) and then stuff it with something like breadcrumbs, feta, bacon lardons, etc.
It's really easy to bone a chicken (loads of videos on t'interweb) - I'd consider above and the stuffing options are pretty infinite (inventing stuff is fun!) from those above to maybe a guinea fowl (also boned) and perhaps stick all that in a boned goose/turkey.We did Turkey, Goose and Duck one Christmas - All boned, 30lbs of meat - devoured in one sitting by 8 (large)people!
Well I ended up going for pork belly. £10 got me a good sized hunk with ribs from Morrisons. Made a wet rub marinade from toasted fennel and peppercorn, ground up and added to salt mashed garlic, sage (wanted to use thyme but forgot it), lemon and oil. Cooked it over a raised bet of onion, celery, carrot, garlic and stock. Lots of salt on the scored skin, a 20 min blast at max heat, then turn down to 180c. Cooked for about 1hr 15mins. Made gravy out of cooked veg and stock.
Delicious, plus got the bonus ribs before serving!
Thanks for all the suggestions. My SIL also announced that she has started eating roast beef - welcome to the dark side!
Delicious, plus got the bonus ribs before serving!
Thanks for all the suggestions. My SIL also announced that she has started eating roast beef - welcome to the dark side!
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