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We want your Sunday lunch recipes

(13 Posts)
CatherineHMumsnet (MNHQ) Mon 10-Dec-12 13:50:14

Thanks for the lovely recipes. I can see what's been added recently, even though there's no Sunday Lunch category - and if you let me know here I'll cross-ref

Hatgirl and ZanzIbar - have you added your recipes on the Recipes section?

And any more gratefully received.

hatgirl Sat 08-Dec-12 18:36:43

I roast a chicken (approx 190 deg for 1hr 20 or until the juices run clear) in a roasting tin with a can of cider and a splash of water, a good dollop of redcurrant jelly a veg stock cube, a small onion halved and a bay leaf if I have any. Liberally salt the chicken skin before putting in the oven, rubbing it into the skin if you don't mind touching raw chicken.

When the chicken is ready take it and the onions out and leave it to rest. Scrape all the bits off the side of the roasting tin and tip the whole lot of the juices into a pan on the hop and heat at a high temperature. Taste, and add more redcurrant jelly/ salt to taste if needed. If you are feeling adventurous blend one of the onion halves into it. Once it tastes how you like it mix 2 tsp of cornflour with a similar amount of cold water and add to the gravy to thicken it.

Whilst this has been happening you have been parboiling potatoes with a veg stockcube and a handfull of thyme and rosemary from the garden if you have them or a sprinkle from the jars if not. Drain, leave to steam in the colander whilst the roasting tin with olive oil is getting sizzling hot in the oven. Add potatoes and herbs to the tin with sizzling oil cover in oil and cook for about 40 - 50 minutes, turning halfway through if needed. Marabell potatoes are the best in my opinion.

To make sage and onion stuffing, fry a chopped onion, add fresh or dried sage (as much as you like) when the onions have started to sweat and then add 3 - 4 slices of cubed bread (the staler the better!) mix, add water (or the stock from cooking the potatoes!) to your desired texture. Put in the oven 30 minutes before the chicken is ready.

At this time I usually also put in the sliced carrots which have had a lemon squeezed over them, a drizzle of oil, salt pepper and a pinch of cumin and a covering of maple syrup.

We then usually have all of that with a cauliflower cheese and/or babycorn as additional veg.

The gravy recipe works just as well with pork, or with beef and lamb if you swap the cider for a glass of red wine.

plantsitter Tue 04-Dec-12 14:55:53

I just added leek and mushroom pie for a veggie Sunday lunch (which you could make alongside meat). here

ArbitraryUsername Tue 04-Dec-12 14:35:42

I added a recipe for giant cous cous with roast veg (and lamb). It's also good as a vegetarian dish if you don't bother with the lamb. My kids love it.

ArbitraryUsername Tue 04-Dec-12 14:14:02

There isn't a 'Sunday lunch' option when choosing a category as far as I can tell. How will you know what people have submitted for Sunday lunch?

zanz1bar Tue 04-Dec-12 14:07:07

Pork Belly has to be the easiest ever.
Put a big slab of Pork Belly in a roasting tin, put tin into hot oven 200c for 20/30 mins then turn heat down to 175/150c and leave alone for at least 2 hours but it is so forgiving you can leave it for 4 hours on the lower heat 150/120c.
Result soft melting meat and enough crispy crackling for everyone.
The meat will shrink as the fat cooks out so get a really big slab, and if you wish to poncify it sprinkle salt and crushed fennel seeds on top.

CatherineHMumsnet (MNHQ) Mon 03-Dec-12 14:26:24

Thanks - and if anyone else puts a recipe up, do let us know here on the thread, so we can go and check it out.

JammySplodger Mon 03-Dec-12 13:00:14

No problem. Felt a bit daft doing the upside down chicken one but it's on there now, along the the braised cabbage.

CatherineHMumsnet (MNHQ) Mon 03-Dec-12 12:24:46

JammySplodger - they all sound great. Thanks!

JammySplodger Mon 03-Dec-12 11:53:28

Doh, just seen the link, will go and post them over there.

JammySplodger Mon 03-Dec-12 11:52:33

Oh, and if I do a roast chicken, I'll cook it upside down balanced with halves of onion. It keeps the breast moist while the thighs cook through. You don't get the crispy skin but it's really lovely and moist.

JammySplodger Mon 03-Dec-12 11:49:38

DH did a really nice nut roast yesterday, I'll see if I can get that for you.

We sometimes do yummy braised cabbage:
- half a red onion, sliced and fried till caramised,
- half a red cabbage, sliced, mixed in, plus 2 tbsp red wine vineager and either a large handful of roasted and chopped chestnets, or a large handful of walnuts.
- Simmer on a low heat with the lid on the pan for 20 mins, adding a drop of water to keep it moist as needed. Simmer with the lid off for 5 mins at the end and serve.

CatherineHMumsnet (MNHQ) Mon 03-Dec-12 11:44:00

We're looking for your Sunday lunch recipes - great roasts that always turn out well with (hopefully) not too much effort. So if you're a dab hand at great Sunday dishes from roast meats to glorious gravy, would you be so kind as to add them here - and we'll consider them for the Sunday lunch chapter in our upcoming Mumsnet Cookbook? Thanks!!

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