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By (user no longer on site)
over a year ago
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Duck is my favourite, and I normally roast one for my Christmas lunch.
Marinade first with Chinese 5-spice, a dash of rice wine, garlic, ginger, salt and pepper, then leave in the fridge to air dry for good 24-48h.
I would eat it with a tangy sauce of some sort, like onion, garlic, orange and mango "marmalade", along with roast parsnip and potato, and stir-fried veg.
Can't wait till 25 Dec!  |
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By (user no longer on site)
over a year ago
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I love lamb.. but rarely have it as no one else in the house likes it.. 
I like all though and prefer to have a multi meat roast.. Oh see even on food I like to have a choice of meat lol
Cali |
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By (user no longer on site)
over a year ago
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"Roast beef ....rare
.
Seldom see rare roast beef in restaurants nowadays, shame really, as I love it.  hence i only have it at home "
.
Too much effort and cost to do it for one at home, even though the pets would love it.  |
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By *emmefataleWoman
over a year ago
dirtybigbadsgirlville |
"Roast beef ....rare
.
Seldom see rare roast beef in restaurants nowadays, shame really, as I love it. hence i only have it at home
.
Too much effort and cost to do it for one at home, even though the pets would love it. "
fresh bread rolls next day with leftovers  |
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By (user no longer on site)
over a year ago
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"Roast beef ....rare
.
Seldom see rare roast beef in restaurants nowadays, shame really, as I love it. hence i only have it at home
.
Too much effort and cost to do it for one at home, even though the pets would love it. fresh bread rolls next day with leftovers "
.
I don't fancy eating the same thing for lunch for the entire week! |
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By *emmefataleWoman
over a year ago
dirtybigbadsgirlville |
"Roast beef ....rare
.
Seldom see rare roast beef in restaurants nowadays, shame really, as I love it. hence i only have it at home
.
Too much effort and cost to do it for one at home, even though the pets would love it. fresh bread rolls next day with leftovers
.
I don't fancy eating the same thing for lunch for the entire week! "
well theres more than one to cook for here  |
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By (user no longer on site)
over a year ago
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"I love lamb.. but rarely have it as no one else in the house likes it..
I like all though and prefer to have a multi meat roast.. Oh see even on food I like to have a choice of meat lol
Cali "
ditto,i like lamb,but no one else does,so have to settle for some lamb chops when the notion takes me.favourite roast apart from lamb would have to be a free range chicken(yes there is a difference in taste and tenderness) |
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"Roast beef ....rare
.
Seldom see rare roast beef in restaurants nowadays, shame really, as I love it. hence i only have it at home
.
Too much effort and cost to do it for one at home, even though the pets would love it. fresh bread rolls next day with leftovers
.
I don't fancy eating the same thing for lunch for the entire week! well theres more than one to cook for here "
Think Femme should invite us round for dinner eh pearl  |
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By *phroditeWoman
over a year ago
(She/ her) in Sensualityland |
" be a free range chicken(yes there is a difference in taste and tenderness)
Also the colour, free range is so much nicer "
My favourite - sadly very expensive to get the free range organic stuff. But the taste beats everything I think  |
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By (user no longer on site)
over a year ago
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Roast belly of pork, with ribs on.
Warning: this will make a mess of your oven!
Score the skin with a sharp knife, before rubbing a mixture of Chinese 5-spice, salt, pepper and rice spirit on the ribs, the flesh and on the skin of a slice of belly pork.
Sprinkle more salt on the skin, and keep in the fridge to air dry for at least 48h. Dab off the moisture on the skin with a kitchen paper to speed up the drying process.
Pre-heat the oven to high, then roast the belly pork until the skin bubbles and turn crispy.
Remove from oven to cool on a rack, until it is cool enough to be handled and chopped into chunks using a meat cleaver.
Serve with good quality oyster sauce with fried garlic, toasted sesame seeds and a dash of sesame oil as a dipping sauce, along with steam rice and stir-fried vegetable.
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By (user no longer on site)
over a year ago
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For lamb, I prefer the shoulder, blade side if I am cooking for myself.
Simply cooked with small pieces of garlic and rosemary shoved into the meat, served pink with roast spuds and parsnips, and stir-fried veg, and mint sauce.
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