About Authentic English Recipes
It's great to try new recipes for the first time. To experience new flavors and food combinations you may never have thought of. But for most of our day to day cooking we never open a cookbook or precisely measure ingredients. We go by what feels right and the experience of cooking the same meal many times before.
The How To Make Authentic English Recipes series is more about the method and the ingredients than it is about precise measuring. This is the way our Grandmothers and Mothers cooked. These are recipes my Grandmother passed down to my Mother and then to me.
I hope you enjoy this series of cookbooks and will soon be using these homemade recipes and cooking like a true Brit.
About How To Make An Authentic English Sunday Roast With Yorkshire Pudding, Roast Potatoes, Parsnips & Onion Sauce
The Sunday Roast is a tradition in England both at home and in the pubs. Visit any pub in England on Sunday and expect to see roast beef, pork or lamb on the menu - maybe all three.
The Sunday Roast meals always come with lots of fresh greens, roasted vegetables and a lovely brown gravy. In addition to that, there's often a selection of condiments to perfectly complement the dinners. Things like mint sauce, applesauce, hot horseradish and more.
But, as good as pub food is, you can do better by following these simple steps.
Don't wait, get this book now and start your own Sunday Roast tradition.
PS There are two bonus recipes, too - English Pancakes (crepes) and Toad In The Hole.
This is book 5 of a 10-book Authentic English Recipes series.
It has a 4.3 star rating and has been a consistent monthly seller since launch.
The Sunday Roast
The Sunday Roast is a tradition in England both at home and in the pubs. Visit any pub in England on Sunday and expect to see roast beef, pork or lamb on the menu - maybe all three.
But as good as pub food is you can do better by following these simple steps.
Selecting the meat
Although the meat is the main focus of the meal it is the simplest part to cook. Roasting is just applying dry heat until the internal temperature reaches a certain level. Because you are using dry heat you need to purchase the most tender grade and cut you can afford. The cuts sold as roasts are the most tender but the grade can make a big difference in the outcome of your meal so buy Prime if possible or choose pork which is always tender.
Lamb
If you will be serving lamb then your choice is generally shoulder of lamb or leg of lamb. For some reason lamb is not as popular in North America as either beef or pork and that’s a pity because you are missing a tender sweet treat. Lamb needs to be cooked slowly, if you try to rush it, it can be tough.
Personally I prefer lamb shoulder but the leg seems to be easier to get.
Prime and Choice grades are all you are likely to see for lamb. Either can be successfully roasted.
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