I’ve always said that there are SOME things I can do. I can turn out a reasonable fry-up and my roast dinners aren’t too bad.
Actually, apart from the fact they are usually far too large and not presented that well, my roast dinner is probably my best cooked dish.
As long as the meat is something nice and easy like a chicken, rather than a slab of beef – which I would overcook and serve in dried out hunks.
But a Roast Chicken Dinner I CAN DO. Look:
Admittedly I’ve given up trying to make my own Yorkshire puds and my vegetables come ready prepared and easily steamed but still, it’s not bad.
I also make quite a good gravy using the meat juices. See, you’d never think that about me would you? Using meat juices.
I can also make roasties, I use the Delia par-boil method, give ’em a shake and straight into hot oil. Works for me.
Also a roast dinner HAS to have stuffing – either in slabs, balls or direct from the chicken’s arse. Also bread sauce is a deal breaker. I won’t eat or serve without.
However – and of course there is a however – I absolutely destroy the kitchen. I use every single pot and pan and usually something ends up on the floor.
Sometimes the whole family wonder whether a roast dinner cooked by me is worth the absolute devastation. I know I should clean as I go but I find everything kind of comes together all at the same time and pans, knives, serving spoons, jugs are all needed all at once and so kind of get left.
For which I get… a right roasting.