Do you always have a roast on a sunday???!
Answers: yes we do,it is the only time we all sit down as a family to a meal together due to work commitments.
Not always, but having Roast Lamb tomorrow
Usually a spit roast if i do well on a saturday night !
Yes, and I iron my husbands shirts too. Sorry, the question sounded very 1950's to me. I had no idea that people still did the "roast on Sunday" every week. I'm having chicken tetrazzini. I like your world though :)
yes! its the law 2 have a roast on sunday lol but we dont have one when we are on holiday but thats the only time =)
gosh no .. i live lone i can have chinese or chips when i fancy or tick to my usualy healthy cuisine of salads & chickens
Not always beef, but most Sundays... we roast a chicken sometimes.. but we like to have a family meal on Sunday, and Roasted something seems to be what we make, it seems to bring the family to the family table.. How about you?
Definitely....its the best hangover cure in the world !!
Not always.
Last week couple of weeks yes, but tomorrow I doubt it!
Most Sunday's. Can't beat a good roast! x
No, I have what ever... but we do have a tradition to make Sundaes on Sunday
Almost never! We eat so big on Fridays and Saturdays that Sunday usually ends up being tuna melt night!!! But, I certainly do enjoy going home to visit the folks and eating the occassional Sunday roast!!!
Nope.. but i would like roast chicken everyday
no but i def refer to roast dinner as sunday dinner
If I'm having visitors, it's a treat. Most of the time I use up whatever else I have on hand in the fridge.
yes i do sometimes up my mums and i do one sometimes
My family almost never has a proper meal on Sundays, as my Dad is working all day and everyone else is in and out at all sorts or weird hours. We'll have a bbq if his clients come for lunch, but usually 2-minute noodles is the best I get on a Sunday. If I'm lucky I'll be able to scab Chinese or Indian takeaway off someone else though.
Most Sundays, but it is such a lot of work and I don't want it, by the time I am finished. I want something different, but it is usually Lamb, hubbies favourite meat.. I am doing lamb tomorrow... Ah well!! *s*
no we always hav chicken
Sunday Lasagna
4 tablespoons unsalted butter, divided
2 cups (8-ounces) fresh ricotta
1 egg
2 tablespoons finely chopped fresh flat-leaf parsley
4 or 5 large fresh basil leaves
1/4 to 1/2 teaspoon sea salt, plus more for pasta water
1/2 batch Sunday Gravy with Sausages, recipe follows
1/2 batch Meatballs, recipe follows
Salt
2 lb. boxes of lasagna noodles
1 1/2 cups freshly grated Pecorino Romano
2 balls fresh mozzarella, drained and sliced
Bring a large pot of water to a boil for the noodles. Put a bowl of ice water near the stove, and set out a few towels next to the bowl to drain the pasta.
Generously grease a 12 by 14-inch baking pan using 1 to 2 tablespoons of the butter. Set aside.
In a small bowl, mix the ricotta, egg, and parsley together. Rip up the basil leaves and fold them into the ricotta mixture. Season with salt and set aside.
With a slotted spoon, transfer the pieces of pork, sausage, and meatballs from the Sunday Gravy to a separate bowl. They will be coated with some of the tomato gravy. Set the remaining gravy and bowl of meats aside.
Generously salt the boiling water and cook the lasagne sheets, a few at a time, at a rolling boil for 1 minute. The noodles will be very firm; they will cook further in the oven. Transfer the pasta to the ice water with a long-handled flat skimmer or strainer. As soon as they are cool to the touch- less than a minute- lift them out, shaking off excess water, and lay the noodles out on towels to drain. Repeat the process until all the pasta is cooked.
Preheat the oven to 375 degrees F.
Cover the bottom of the baking pan with a layer of lasagne sheets, allowing the pasta to hang over all sides of the pan. Top with another layer of lasagne sheets cut to fit the bottom of the pan without an overhang.
Cover the pasta with 1/2 of the reserved meats. Spoon over enough gravy to moisten well, about 1 cup. Sprinkle with a rounded 1/4 cup Pecorino Romano. Cover with another layer of pasta cut to fit without an overhang. Top with 1 cup gravy. Dollop 1/2 of the ricotta mixture over the gravy and top with half of the mozzarella and a rounded 1/4 cup of Pecorino Romano. Repeat the pasta and meat layer and the pasta and ricotta mixture layer.
Cover with a final layer of pasta , cut to fit the inside of the pan without an overhang. Top with the remaining gravy and Pecorino Romano. Bring up the overhang of pasta and fold over the top of the lasagne to enclose the filling. Dot with remaining butter and loosely cover with foil.
Bake the lasagne for 25 minutes, uncover, and continue to bake until very lightly browned and bubbling hot, an additional 10 to 15 minutes. To keep the top noodles soft without browning, bake the lasagne covered with foil for 35 minutes and uncovered for the last 5 to 10 minutes in the oven. Let cool for 5 minutes before serving.
Sunday Gravy with Sausages and Meatballs:
1/4 cup extra-virgin olive oil
3 center-cut pork chops (total weight 1 to 1 1/4-pounds)
1 1/4 pounds Italian sweet sausage, halved horizontally
1 cup chopped onions
2 plump garlic cloves, finely minced
1/4 teaspoon fennel seeds
1/2 teaspoon fine sea salt
3 1/2 cups pureed canned tomatoes
4 1/2 cups water
1 (6-ounce) can (3/4 cup) tomato paste
Cheese rinds from Parmigiano-Reggiano or ends of Pecorino-Romano, optional
Meatballs, recipe follows
Heat the olive oil in a heavy-bottomed stockpot. Add the pork chops and sausages and brown on all sides. Transfer the pork chops and sausages to a plate to make room for the onions. Toss the onions into the pot with the garlic, fennel, and salt. Saute over moderate heat, stirring frequently and scraping up any bits left behind by the pork and sausages, until the onions are soft and golden.
Put the pork chops and sausages back in the pot with any juices on the plate. Add the tomatoes, water, and tomato paste. Drop in a few cheese rinds or ends if you have any. They are completely optional but give a nice flavor to the sauce. Cover the pot, bring to a boil, lower the heat, and simmer for 30 minutes. Gently drop in the meatballs, 1 at a time, shaking the pot a bit to encourage the meatballs to nestle in with the pork and sausage and to make room for the addition of more meatballs. After all the meatballs have been added, continue to simmer, covered, for an hour longer or until the pork chops are very tender.
To finish the gravy, transfer the pork chops to a cutting board. Remove and discard the bones, chop up the meat, and return it to the sauce. Keep warm over low heat.
Yield: 6 to 8 servings
Meatballs:
12 ounces ground beef
4 slices white sandwich bread, crust removed and cut into tiny cubes
3/4 cup milk
3/4 to 1 cup freshly grated Pecorino Romano
3 fresh basil leaves, torn into small pieces, optional
1 tablespoon freshly chopped flat-leaf parsley
1 egg, lightly beaten
1/2 teaspoon fine sea salt
In a large mixing bowl, combine the beef, bread and milk. Add the cheese, basil, parsley, egg, and salt. Mix gently but thoroughly. Form into small meatballs. Mary's were no more than 1 1/2-inch diameter.
Yield: 26 to 28 meatballs
This is one of our Sunday dinners.
hope this helps. enjoy.
No
Times change I suppose =( but we are having a Pot Roast this Sunday~ =)
I think the tradition has run out. When I can get a good roast here in Mexico, I cook it in the slow cooker and make the best tacos and burritos in the world. We call it machaca, and our Brit mothers would spin in their graves.
Never a roast, but Sunday is always marathon cooking day here so there's always plenty of food.
not beef but I do have a roast chicken dinner every Sunday and have had since I was a child. Yummy!
yes with roasted potatoes carrots and onions and my mom usually makes corn as well
Good Gods!!! No!!! Why would I want to enslave myself over a dinner on a Sunday?!!! We have easy food, usually a pasta dish. Roast we have any other day of the week.
Yes usually, especially when it gets to the winter months...im lucky because my mum always cooks them for us! If i were living alone...i probably wouldnt bother as much. My favourite is roast chicken and i spotted a chicken in the fridge earlier so im guessing thats what we will be having 2morow yay! :)
We did when I was a kid. Sundays was always roast beef and mashed potatoes with either corn or green beans and a fresh baked loaf of bread. The rest of the week we ate very simply, but Sunday's were important to my Mom so we always had something "fancy". If it wasn't roast beef it was baked ham or steak instead.
As an adult. It's just me and my son and he doesn't eat roast. So nope. No special Sunday meals here. In fact it's usually brunch.
No, today - beef stew roastiz and crusty bread. There's always time during the week for traditional roast.
Full English first though.!!!...xxx