That's the thing though, Sunday roast isn't all that unique to British people. We do it in France, I'm sure many other European countries too. Though I do love pies; and bangers n mash; and fish n chips, don't get me wrong. I just feel that mentioning sunday roast like it's uniquely British is odd, even if there are British versions after all.
I live alone so I can't really do a proper roast (wouldn't be able to use all the leftovers before they go off. Plus it's loads of work for 1 person) but I've been eyeing up the giant yorkshires you get in tescos. The ones the size of the plate I think it would be incredible
Haha no, Yorkshire pudding is uniquely british for sure. I'll get crucified for saying this, but I don't find them that great in all honesty. I prefer roast potatoes.
When I first moved out for uni, and realised I was a person who could make whatever choices I want, the first Sunday I opted to just make some Yorkshire p
uddings and roast potatoes and a bit of beef gravy and to this day it was probably one of my favourite sunday dinner I ever made ha.
Super easy:
4 eggs blended
2cups of milk
2 cups of flour
1 tsp of salt
Blend smooth
Pour into 8x8 square pan, 8 1/4" round pan, or muffin tins. Heat in the oven and then coat in butter before pouring batter in (pops out easier that way)
Bake at 425 for 30-35 minutes or until golden brown.
They say preheat the fat and pan in the oven, this is an understatement, it needs to be, to use the technical term, bastard hot, a shimmer over the melted fat hot. Also, lard or vegetable derived equivalent rather than butter for the fat to cook it in. You'll know uou got it hot enough because the batter will sizzle as it goes in.
Also close the oven door gently and avoid opening it again until they're done to avoid collapse.
Another thing you can do is put a little bit of oil in each muffin slot then pre-heat the oil in the oven then add your pudding batter, makes them extra tasty.
I would use oil rather than butter as it can take a higher heat without burning. And a good Yorkshire pudding needs to be cooked in a very hot pre -heated tray.
They probably mentioned it because it was originally from the UK. All countries do a version of basically all foods but it's important to remember where it came from.
Sure, "Sunday Roast", said in English, is definitely an English thing, and it is the dish with yorkies and gravy. I'm saying any Christian country would have had similar rituals, called some version of "Sunday roast" in their respective languages. Such as "poulet du dimanche" or "asado del domingo". To me, a roast with specific cultural specialties added in is not novel. Not in the same way sushi or hamburgers or pizza are uniquely invented.
That's interesting. I guess I never considered that other countries have a Sunday roast too. Would you say it's the exact same meal in France or are there any differences?
No, not at all the same in France. Our version is a big farm chicken with potatoes and root vegetables. Chicken is usually seasoned with butter, thyme, garlic, and maybe a shallot stuffed in, and basted in white wine every 10-15 minutes while it cooks. Served with steamed green beans with butter and garlic to garnish. That would be the most classic version. And then people change it however they like.
I forgot to mention salt and pepper lol, but I'm sure you'd have done it anyway. The basting is so you moisturise the top of the chicken. How I usually do it is, add some white wine and maybe a bit of water over the top of the chicken the first time at 10-15 minutes cook time, then for the other ones, just reuse that liquid now sitting in the pan, and douse the chicken every 15 mins or so. Depends on how loaded with potatoes the dish is. If it's hard to get a spoonful of sauce out, then you can just keep adding water on top until you have the sauce you want. Adding only wine makes it very rich, but that's a personal choice.
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u/Cruach 22d ago edited 22d ago
That's the thing though, Sunday roast isn't all that unique to British people. We do it in France, I'm sure many other European countries too. Though I do love pies; and bangers n mash; and fish n chips, don't get me wrong. I just feel that mentioning sunday roast like it's uniquely British is odd, even if there are British versions after all.