The English Sunday Lunch

Miscellaneous and Personal Stuff I Must Share
21

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.

22

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! :smiley:

23

I believe carmelization is the key for sprouts-from the BBC :

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.
24

Sounds pretty decent that Annie

Now then if we omitted the sprouts it would be palatable

25

Now I want some bangers and mash, darnit.

26

I yearn for a Jersey royal now.

27

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

28

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 :wink:

29

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.

30

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

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

31

Have one for me. I’m hungry. :smiley:

32

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

33

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!

34

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