Four top tips for your next Sunday roast

Four top tips for your next Sunday roast

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Whether it’s friends sharing a table for a special occasion, or the whole family gathered on the weekend, nothing brings people together like a roast.

The ceremonial carving starts the feast, followed by eager arms reaching across the table for the mountains of vegetables, sides and condiments.

Roasts are so easy to customise, they can be as elaborate or simple as you like and these four tips will make sure your next roast will be one to remember.

Roast of choice
Every festival needs a main event, and so it is with the Sunday roast. Whether it’s a leg of lamb, a crackling-covered shoulder of pork, a rare roast beef, a whole duck or the ever-popular chicken, a little bit of extra care and some special ingredients can elevate it to something truly special.

Roast potatoes
For the most delicious, super crunchy roast potatoes: boil potatoes for 8 minutes, toss roughly in flour then roast in a hot tray with our French-made duck fat (full recipe here). The high smoke-point of the duck fat allows the potatoes to become crunchy and golden as opposed to burnt.

If you prefer the flavour of olive oil, make smashed potatoes! Boil unpeeled whole baby potatoes until soft (about 25 mins). Place on a tray and gently squash under a bowl or cup, allow steam to escape and dry out slightly for a few minutes. Drizzle liberally with extra virgin olive oil, season with flaky salt and black pepper, then roast for 45mins at 200C.

Sprinkle your potatoes with a flavoured salt, like truffle salt, for an extra special touch. 

Seasonal vegetables
Choose vegetables that are in season. Out of season produce just won't have the best flavour and will be more expensive.

Lightly pickled vegetables are a great counter to the richness of the roast meat and potatoes. Think cucumbers dressed with white wine vinegar, walnut oil and fresh dill, or carrots with rice vinegar, coriander and cumin seeds and mint. 

A quality roasting pan makes cooking your meat and veggies easy, letting everything caramelise and brown without getting stuck to the cookware. But the best thing is, once the cooking’s done, you can deglaze the pan with a splash of verjuice, vinegar or wine, then add stock for the simplest pan sauce. Thicken with a cornflour slurry if you prefer your gravy to have a more luscious consistency.

If all that sounds too labour intensive, Bowles Jus is a perfect secret weapon. It produces a thin sauce for meat with next-to-no effort without forgoing the flavour.

A roast shared with friends is the epitome of comfort food, both humble and celebratory and perfect for any occasion. Take your roast to the next level with quality cookware the best ingredients, available from your nearest The Essential Ingredient store. Or buy online for delivery to anywhere in Australia.

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