Google search interest for ‘roast dinners near me’ is up by 139% since last month and the rainy and cold weather today suggests that we are definitively heading into roast season.
With that in mind, Prep Kitchen has released some hacks from their developmental chefs around how to nail the perfect roast – as well as a nutritional therapist’s insight into how a roast can actually be healthy for you (which is music to my ears).
Gabriel Bray, a highly trained developmental chef reveals his tips for getting the perfect roast every time:
Roast Potatoes
“Parboil your spuds until just tender, then rough them up in a colander until the sides are fluffy. This will create crispy edges when roasting. Preheat a very generous amount of oil or fat (goose or duck if you’re feeling extravagant otherwise rapeseed or sunflower would do just fine) in the roasting tin until it’s piping hot before adding the potatoes. Roast for 35 mins to 1 and half hours on 200-220C and give them a flip halfway through, for an even perfect crispness with a fluffy centre.”
Gravy
“Mix flour or cornflour with a bit of cold water to make a slurry. Put your roasting juice, chicken stock or vegetable stock in a saucepan with some white or red wine and bring to a slow simmer, cooking off the alcohol and concentrating the flavour. To thicken while avoiding lumps, quickly mix (important to mix while adding) in your flour slurry in stages until your desired consistency is achieved. Add mustard, butter, lemon juice, fresh herbs, seasoning as you please to get your gravy just the way you like it.”
Yorkshire Puddings
“Let your batter rest and ensure it’s at room temperature before using. Preheat a couple tablespoons of vegetable oil or fat (such as duck, goose, beef) in each cavity of your yorkshire pudding tin until smoking hot, then quickly pour in the batter until ⅔-¾ full. Keep the oven door shut while they’re baking to prevent them from collapsing and take them out when they’re golden brown and delicious.”
Kerry Beeson, nutritional therapist also shares some insight into roasts:
“A roast dinner is a great way to stock up on your ‘five a day’ veggies, though I say, don’t stop at 5! Steam rather than boil your vegetables as the nutrients leach into the water. I like to steam them over my gravy to capture all the goodness in the sauce. Additionally, make your gravy with fresh onions, carrots and mushrooms which will result in a great flavour and boost the vitamin and mineral content.”
