The English Sunday Lunch

[chowder]

I have just scarfed down :

Roast Lamb
Roast Spuds
Jersey Royals
Baby Carrots
Fresh Garden Peas
Oxo Gravy
Mint Sauce.

Followed by:
Apple and Blackberry Crumble
Thin Custard.

Proof indeed that if there is a God he invented The English Sunday Lunch.

Proof also that yours truly is a pig :D

[amarone]

You have made an ex-pat very jealous.

But where were the sprouts?

[freckafree]

What are Jersey Royals? (Sounds like a sports team, but I'm guessing that's not what it is!)

[chowder]

Jersey Royal are the Emperor of potato.
A taste unlike any other spud, if you have never tasted a Jersey Royal you have not lived.

Regretably there is a short season for them

SPROUTS!!! with lamb? are you mad sir?

Anyway it aint sprout time, winter is best for those foul tasting buggers

[amarone]

Anyway it aint sprout time, winter is best for those foul tasting buggers Boil them in salty water. Very salty.

[kittenblue]

So you had two kinds of potato at one meal? Sounds heavenly, though it would appall my mother, who would never serve bread or rolls at a meal if she were serving potatoes...she said two starches were too much. Why that rule didn't apply to other vegetables, I don't know.

[chowder]

So you had two kinds of potato at one meal? Sounds heavenly, though it would appall my mother, who would never serve bread or rolls at a meal if she were serving potatoes...she said two starches were too much. Why that rule didn't apply to other vegetables, I don't know.

I did consider having mashed spuds as well but I'm on a diet :p

[Napier]

I had the great fortune to go to a Quaker boarding school in my late teens. The schedule there was (optional) breakfast around 7, lunch at 12, dinner at 6. But on Sundays the schedule was (optional) breakfast (don't remember when), then dinner at 1, and supper at 7. I learned that "dinner" means the main meal of the day, whenever it is, and a light midday meal is "lunch" and a light evening meal is "supper". "Breakfast", of course, is the first meal to break a fast, at least in origin.

I always liked this and still enjou taking a midday dinner some weekend days.

[Johnny L.A.]

I had the great fortune to go to a Quaker boarding school in my late teens. The schedule there was (optional) breakfast around 7, lunch at 12, dinner at 6. But on Sundays the schedule was (optional) breakfast (don't remember when), then dinner at 1, and supper at 7. I learned that "dinner" means the main meal of the day, whenever it is, and a light midday meal is "lunch" and a light evening meal is "supper". "Breakfast", of course, is the first meal to break a fast, at least in origin.
'For breakfast, eat like a king. For lunch, eat like a prince. For dinner, eat like a pauper.'

[GuyNblueJeans]

I always heard that Enlgish food is horrible. That which you ate sounds pretty good, especially the lamb.

[Thudlow Boink]

[The Moody Blues]
Sunday roast is something good to eat.
Must be lamb today cause beef was last week.
[/The Moody Blues]

[chowder]

I always heard that Enlgish food is horrible. That which you ate sounds pretty good, especially the lamb.
English food is damn good my friend especially our curries which are world famous for taste and .........oh hang on.

Seriously, lamb is my fave meat, there is little you can do to serve up a meal of roast lamb which is less than scrummy.

Done properly the outside of the joint is crispy while inside the meat is just ever so slightly pink. Shoulder is the sweetest and by far the most tender.

Now then, shall I have a cold lamb sandwich or what?

Decisions, decisions

[Electrical Storm]

<snipped, dipped and scarfed down quickly>

Followed by:
Apple and Blackberry Crumble
Thin Custard.


::looking at my waistline::

So, chowder. What is this "thin custard" of which you speak? :D

[Siam Sam]

You can find the classic English Sunday Lunch at a number of pubs in Bangkok. Oddly enough, the best seems to be an Irish pub called The Dubliner. But IS that the same, or is there some variation in the Irish version?

[chowder]

Well it's.... erm.... thin custard as opposed to thick custard.

Couple of tablespoons Birds Eye Custard Mix, pour over a pint of hot, not boiled milk (preferably semi-skimmed), stir and add a pinch of nutmeg and a pinch of cinnamon

[BunnyTVS]

I've got my roast in the oven at the mo.

Pork
Roast spuds
Jerseys
Sweetheart cabbage
Stuffing
Yorkshire puddings

Followed by lemon gateaux with fresh scottish strawberries and cream.




Yes I am a fat bastard :D

[chowder]

:D [QUOTE=BunnyTVS]

[BunnyTVS]

It's not the spirit that's the problem. It's all the beer.

[Annie]

SPROUTS!!! with lamb? are you mad sir?

Anyway it aint sprout time, winter is best for those foul tasting buggers
I request some Brit-Doper edification: Is what y'all call the 'sprout' what we in the New World call the Brussle Sprout? (http://en.wikipedia.org/wiki/Brussels_sprout)

(there was a Harry Potter passage where he and Ron had to peel a shitload of 'sprouts' and I was trying to figure out how you'd peel them).

[chowder]

Yes and they still taste bloody awful no matter what you call 'em.

They also make you fart and boy do they stink.

Some sprout addicts have been known to bottle the farts and sell it as paint stripper

[jjimm]

First, it's not "Brussle sprout", it's "BRUSSELS sprout" as in the capital of Belgium.

When they come off the stalk on which they grow, they have some dirty leaves which need to be removed, and then the bit that stuck it to the stalk needs to be chopped off. Some people cut an "X" after removing this bit, but this tends to make them go soggy when boiled.

If properly cooked, they're divine. If badly cooked, which is sadly the default, they're soggy and porridgy and taste like fart.

[WhyNot]

My dad was quite thin when he married my mom, as a result of his (English) mother's awful cooking. He actually didn't know that sprouts (Brussels Sprouts) were little tiny cabbagey looking things, he thought is was the name of a dish, not a vegetable, that referred to a thick green paste. That's how his mom made them. I blame her, though, not the country.

He got quite fat after being married to my (German American) mom for a few years! :D

[Annie]

I believe carmelization is the key for sprouts-from the BBC (http://www.bbc.co.uk/food/recipes/database/roastgoosecaramelise_84866.shtml) :

For the caramelised Brussels sprouts
500g/1lb 1½oz small Brussels sprouts
200g/7¼oz smoked bacon
drizzle olive oil
knob of butter
salt and freshly ground black pepper

- For the caramelised Brussels sprouts, tip the Brussels sprouts into a pan of salted boiling water.
- When the sprouts are just cooked, but still retain a little bite, remove them from the water with a slotted spoon and transfer to a bowl of ice-cold water.
- When the sprouts are completely cool, drain them well and cut each one in half.
- Cut the smoked bacon into small dice. Heat a little olive oil and the butter in a frying pan on a medium heat. Add the bacon and cook until golden-brown. Remove the bacon from the pan and transfer to a small bowl.
- Add a little more butter and olive oil if necessary and fry the sprouts until they are lightly caramelised. Return the bacon dice to the pan. Season with salt and freshly ground black pepper and keep warm.

[chowder]

Sounds pretty decent that Annie

Now then if we omitted the sprouts it would be palatable

[Autolycus]

Now I want some bangers and mash, darnit.

[Savannah]

I yearn for a Jersey royal now.

[chowder]

I yearn for a Jersey royal now.
You're out of luck my friend.

They are in season during April, May and for 2 weeks in June.

99% of the crop is exported to the UK the other 1% consumed by Jersey residents.

You could try a Google just to find out all about them

You'd love 'em*






*he gloated

[Idlewild]

What's with the oxo gravy? Why not a beautiful handmade gravy with all that lovely tucker?

I'm moderately jealous as my sunday lunch was salad, but it was extremely good salad, so I'll manage. Oh, that and I'm making up for a five-course tasting menu dinner on Friday ;)

[Savannah]

The Jersey Royal is a new potato (officially classified as a second early) which is highly sought after for its flavour and taste. It is said that the variety was introduced into the Island as early as 1879 by a Jersey farmer, Hugh de la Haye, who selected two huge potatoes with 15 ‘eyes’. He cut the potatoes into fifteen pieces and planted them on a steep south-facing slope overlooking the sea. The resulting crop produces mostly round tubers, but one plant produced uniquely kidney shaped potatoes. The Jersey Royal was born and quickly grew to be the Island's main export crop.

Actually, not only would I now love to eat a Jersey royal, my longing to visit the Channel Islands has only increased as well.

[Napier]

>'For breakfast, eat like a king. For lunch, eat like a prince. For dinner, eat like a pauper.'

And tip 35%, 25%, 20% respectively.

[GuyNblueJeans]

English food is damn good my friend especially our curries which are world famous for taste and .........oh hang on.

Seriously, lamb is my fave meat, there is little you can do to serve up a meal of roast lamb which is less than scrummy.

Done properly the outside of the joint is crispy while inside the meat is just ever so slightly pink. Shoulder is the sweetest and by far the most tender.

Now then, shall I have a cold lamb sandwich or what?

Decisions, decisions

Have one for me. I'm hungry. :D

[chowder]

What's with the oxo gravy? Why not a beautiful handmade gravy with all that lovely tucker?

I'm moderately jealous as my sunday lunch was salad, but it was extremely good salad, so I'll manage. Oh, that and I'm making up for a five-course tasting menu dinner on Friday ;)
I get your point about a hand made gravy, however.............

Try this:
Crumble 1 beef Oxo cube into a measuring jug and add 1 tbs Bisto granules and a sprinkle of ground black pepper.

You can add just a smidge of flour for thickening if you wish, I do not

Pour boiling water and add a dash of Worcesershire sauce PLUS juices from the roast lamb.

Stir thoroughly, leave for 30 seconds and add boiling water whilst stirring until you have the consistency of gravy you personally require.

Pour over Sunday roast, enjoy

[ems]

As an ex-pat in America I miss my Mam's Sunday dinner..................

But the advantage is when I go home I get all my favourite food - Roast Chicken Sunday Dinner being my favouritist!

My version comes a close second place but it is not quite the same

mmmm now I am STARVING!

[Siam Sam]

So, is there a big variation between the English and Irish versions?