A roast dinner is a treat that many of us look forward to on a Sunday, whether you head out to a local restaurant to eat or cook your roast at home. This article will discuss what goes into each roast dinner, from selecting from a range of meats and cuts to pairing them with a selection of spices and sauces to create an incredible amount of flavour. Here at Salomons Estate we offer a variety of options, including private dining and an incredible Sunday lunch menu. Here at Salomons we endeavour to offer our guests the best dining experience possible by creating a wonderful range of roasts to try.
Creating the perfect roast dinner takes time and dedication, as pairing your roast with a variety of side dishes can be quite difficult, particularly as you have to cook them so that the whole meal will be ready at the same time. Preparing the roast yourself can be time consuming and difficult for those who don’t cook often. Booking a table at a restaurant after perusing their Sunday menu can offer you a stress free option.
A British Tradition
The consumption of meat has been a part of British culture for centuries, with the royal guard of Henry VII being referred to affectionately as ‘Beefeaters’ for their love of red meat. Other side dishes, such as Yorkshire puddings and cauliflower cheese, came later, originating in Yorkshire and Cyprus respectively.
The Sunday roast as we know it today was developed as a large meal to be shared by the family after a church service. The meat cut and root vegetables would be placed in the oven before the family headed out for the Sunday church service, and would be ready to eat once they returned home. Both Christmas and Easter Sunday are traditionally celebrated with a roast in Britain, with many families having a roast together weekly to enjoy a relaxed Sunday.
When cooking a traditional roast there are two main options that are offered as part of the centrepiece of a roast, either poultry or a red meat like beef. While red meat is generally richer, it is also higher in fats, with a pork or lamb roast often having quite a heavy taste. Chicken and other poultry meats such as turkey tend to be a far lighter option to serve your guests. Ultimately, people’s favourite roast often comes down to personal taste with a few seasonal variations, with turkey or goose being the preferred dish of Christmas and lamb often served as a roast for Easter celebrations.
Here are a few tips and tricks for finding the perfect centrepiece for your roast.
Beef, pork and lamb are fantastic dishes to serve as a centrepiece for your roast dinner, the sauces that accompany your dishes, such as apple sauce, mint sauce or horseradish adding to the flavour. When roasting red meat there is the option of roasting the meat on the bone or off the bone, while meat roasted off the bone is easier to carve, a cut of meat roasted on the bone often has a richer flavour.
The cut of the meat you choose can have a big effect on the final product, with some cuts more flavourful and others with a higher fat content. If in doubt, asking your local butcher for recommendations can ensure you get a cut of meat that will work well for you and the number of guests you are serving with the cut.
While red meat is often a more adult flavour, chicken and other poultry are perfect crowd pleasers for a group that includes children or guests who prefer lighter foods. Chicken in particular is an instant crowd pleaser, with everyone enjoying participating in the feast. This roast is very versatile and can be combined with a range of different flavours, some traditional and some more experimental flavour combinations such as aniseed.
Christmas is a fond memory for most people living in the UK with children and adults alike having many happy memories of the event. A poultry roast often brings back memories of family and friends, so the experience can be very nostalgic.
The traditional sides served with a roast are roast potatoes, green peas or cabbage, root vegetables, stuffing, Yorkshire puddings and gravy. Other dishes, such as cauliflower cheese or mashed potatoes, are also very popular and can make a fantastic addition to your roast. When cooking by yourself it is important to moderate the number of sides you are serving with the dish, as juggling a range of them can get very difficult. Booking at a venue, such as Salomons Estate, can be a fantastic way to help ensure everyone’s needs are met, especially if your guests have different tastes and dietary requirements.
Our Sunday lunch menu offers a range of options, including fish and a vegetarian option, for our guests.
No roast dinner would be complete without a dessert to finish the meal. Traditional favourites such as brownies with ice cream, and crème brulée, are firm favourites for those enjoying a Sunday lunch, the incredible taste of these desserts providing a perfect end to a meal. If you are more tempted by something savoury, then a cheese board can be a great way to end your meal.
A full roast dinner is often a very heavy meal, so it is important to enjoy it over a long period of time with your family. If you are planning a private dining experience for a family get together, or are interested in a Sunday lunch with Salomons Estate, then please contact us here. Our staff will be delighted to discuss our menu as well as any specific dietary requirements you or your guests may have.