Roast beef with all the trimmings

[ThatllDoPig]

What do people mean by trimmings?
Do people do cauliflower cheese with roast beef?
Presume horseradish sauce, or bread sauce, but hate both of those, should I do them for guests anyway?!
Other ideas?

Sauce, yes.

Yorkshire puddings, yes.

Cauliflower cheese, yum, yes.

Definitely no to cauliflower cheese with any roast.

I would mean yorkshires, roasties, a decent gravy and some veggies. Would probably do roast parsnips as one of the veggies. Carrots, cabbage maybe.

Roast beef, roast pots, yorkshire puds, any veg you fancy, horseradish or english mustard, and gravy.

I would only serve bread sauce with turkey...if at all!

Agree with Claire, would add some decent English mustard too.

Although I love cauliflower cheese, I wouldn't serve it with a dish that has gravy.

That's just me though.

Like ClaireDeLoon I would mean roast potatoes, yorkshires, gravy, and some form of veggies. Personally I can't abide horseradish but you could buy a tub of it if you think your guests might fancy it.

I'd love cauli cheese with roast beef, but whatever veggies you like would be fine. eg carrots and peas, roast carrots & parsnips, broccoli. Whatever really!

My MIL always used to do cauli cheese with a roast - its OK so long as the sauce isn't too runny.

I'd do yorkshires, roast spuds and parsnips, then some veg which are nice with gravy - carrots and cabbage, maybe peas or green beans.

Get a pot each of horseradish and mustard if you've got guests.

Yorkshire pud and horseradish sauce with beef.

I would do roast potatoes, new potatoes or mash, brocolli, carrots, peas and gravy.

MIL always used to serve cauli cheese with a roast and it was lovely. CBA myself though, too lazy! Although if you made a lot then it would be an ideal Monday tea for not much effort....hmmmm

Rather than cauliflower cheese I always do cauliflower in onion or leek sauce. Not sure why but it goes really well and the onion sauce goes really well with roast lamb.

Oh, thanks heaps everyone. Lots of yum ideas.

What would you say is the perfect post roast pudding?

Fruit crumble!
Mostly for being a great warm filler this time of year, and only taking a few mins to prepare, unlike the roast and all.

Roasts need real gravy made from the meat juices, too. I like carrots, parsnips, mushrooms, and frozen peas, plus big Yorkshire puds. And horseradish from a jar unless my parents bring their own homemade.

Roast some onions with the meat - they make the gravy even nicer.

I know this sounds pathetic but I've never made my own gravy. (cheated with bisto for years) Do you just get meat juice from the roasting dish, and mix in cornflour? help me all you domestic goddi out there!

This how I make my gravy.

If it's a roast, there will be drippings and fat left in the pan when you lift out the joint/chicken/duck etc.

Drain of all but a table spoon or so of fat.

Put a table spoon of flour in pan with remaining fat and drippings and stirring over a low heat add water that the veg have been cooked in or steamed over, stirring all the time.

You can add water and stock cube or home made stock instead if you want.

The same method can be used to make gravy in a frying pan after sausages, chops or steaks etc. have been fried.

Ta-rah.

There are lots of other methods of course.

a roast with all the trimmings to me is a big roast (rather than a bog standard) so would mean 4/5 veg - I love lots of variety of veg rather than big quantities... home done gravy / yorkies, roast pots and horseradish etc for guests (hate the stuff myself)

def second a crumble for pud!

yorkshire pudding, roast potatoes, roast parsnips, carrots, broccoli, horseradish or english mustard, redcurrant jelly and proper gravy.

Thatlldo you don't need cornflour, just normal white flour.

Using the pan from rouasting, with all the juices in it, heat over a low heat on hob, add a tablespoon of flour and whisk up (like when making a white sauce, you need flour and fat to thicken the sauce/gravy). To this roux you need to add liquid (veg water, stock, water) and some flavouring (salt, pepper) soy sauce, worcester sauce, a stock cube etc. Sometimes I add a glug of red wine, sometimes a teaspoon of honey, sometimes some mustard or horseradish. If the gravy is for sausages and mash I sautee loads of sliced onions and add them for onion gravy.

Roast chicken, sage and onion stuffing, roast potatoes and veg, gravy, cranberry sauce and a nice light pudding for afters maybe fruit salad............bliss!

Nobody gets cauliflower cheese with anything in our house, I cook and I don't like cheese. It goes a bit like this, you want cheese, you cook

Thanks all for ideas and inpiration. Just thought I'd tell you all it went magnificently, everyone was stuffed and happy!

deadbody I've copied down the gravy ideas as they sound good for next time! Thanks for posting everyone

I thought everybody likes cheese