Roast spuds

[Mervyn and Trish]

Our second choice for roasties would be Maris Piper

[Stephen]

Our second choice for roasties would be Maris Piper

That's what we use Merv, although I might give the old King Edwards a go next time we buy some. I do love a roast spud.

[Manoverboard]

They have Maris Piper in our local Waitrose Moby and I have seen them in Tesco too ...

Thanks Ray but it's a 400 mile round trip

We have tried that approach but thought that the loose ones can be ' past their best ', and especially so in Tesco.

[Stephen]

Right, so we've done the roast spud to death, so now let's talk gravy

[GillD46]

Right, so we've done the roast spud to death, so now let's talk gravy

Yuck! No thank you!

[Stephen]

Right, so we've done the roast spud to death, so now let's talk gravy

Yuck! No thank you!

Obviously not a gravy Connoisseur then Gill

[CaroleF]

Sorry another take on Roast Potatoes. I do what my mother did - bring them to the boil then let them cook for 5-7 minutes. Drain them and then instead of shaking the saucepan to rough up the edges I use a fork to rough up each potato individually - doesn't take long and then you are left with a little pile of scrapings which I form together and then it gets roasted along with the potatoes - my daughters, when at home, used to fight over that crispy little thing. Now my mother always used dripping - usually from the roast meats she had cooked previously. I tend to use olive oil - did try dripping a few weeks ago - it now comes in jars, very smart, but I think olive oil does the job well. I also now cook roast potatoes ahead of time as Mary Berry did - roast them for half the time then put aside and once the meat is out of the oven I turn the temperature up and finish roasting the potatoes while the meat rests.

Now if we are talking gravy don't anyone mention granules or Bisto! That's what I grew up with and never knew there was a different way of doing it. Pour off most of the fat from the roasted meat, which incidentally I sit on top of an onion sliced into three pieces, skin and all - do this for beef, lamb and chicken - it gives darker juices. Then I add some flour, stir in well and let it cook for a few minutes, still with the onion in the roasting tin, then add wine - usually red - and then very good stock - usually Waitrose's own or Heston's Beef is very good. Once it's all amalgamated, I strain it into a saucepan so I can reheat it when I need it, after the meat has rested. That is good gravy.

[oldbluefox]

Carole, I'm exhausted just reading it!! But it sounds wonderful so I'll get my OH onto the case!!!

[Onelife]

HI Carol ... or you could do as my mother used to make it.... she used to mix a couple of oxo cubes into the fat left over from the roast then she would add flour, hot water and hey presto it was done.....20,000 calories per helping

I take it you'll all be trying 'baking potato' roast spuds tomorrow?

[GillD46]

I take it you'll all be trying 'baking potato' roast spuds tomorrow?

No, we're having a stirfry!

[Stephen]

I take it you'll all be trying 'baking potato' roast spuds tomorrow?

No, we're having a stirfry!

Snap.
Chicken stir fry tonight for us.

[Stephen]

I like Bisro gravy, nice and thick

[Mervyn and Trish]

Don't run yourself down Stephen. Oh sorry, I guess you mean the Bisto!

[Raybosailor]

Agree with you Carole the only way to make good gravy and when we carve the beef any little scraps are put into the liquidizer along with the gravy which makes it even tastier.

When on my travels I always take a jar of Bisto Best with me as it is gluten free and often take it into restaurants and ask them to make me a small jug of gravy, most willingly oblige but the odd one or two have refused so I walk.

[Stephen]

Don't run yourself down Stephen. Oh sorry, I guess you mean the Bisto!

Cheeky s*d