Five top foodie cooking hacks for the perfect roast dinner every time

There’s no better British tradition than the Sunday roast.

Whether you’re having the whole family round or just enjoying a quiet one at home.

Roast potatoes, three veg, Yorkshire puddings and meat with gravy as the crowning glory.

Cor, blimey, we’re glad it’s the weekend!

While the roast dinner might be a staple it’s not always easy to get right.

It’s happened to us all – dry meat, thin gravy or oily spuds.

Luckily, Facebook has allowed foodies to share all their top tips and tricks to cooking the perfect roast.

What's your cleverest cooking hack? Tell us about it in the comments below…

Try one of these five amazing cooking hacks to wow your family:

1. OXO Cube roast potatoes

Proud Limerick dad-of-six Andrew Price, 37, posted his tasty recipe alongside some mouthwatering snaps online.

All you’ll need to make these golden brown roasties is some peeled and chopped potatoes, salt, pepper, garlic, an onion and two OXO cubes.

Andrew likes to use chicken stock cubes, but you could use beef or vegetable if you prefer or have a dietary limitation.

The dad said: “Par boil your potatoes and put them in oven proof dish.

“Toss in oil and add the OXO cubes [made into liquid stock with half a cup of water] and seasoning.

“Put them into the oven at 160 degrees Celsius for three hours.”

Your spuds will be golden, crunchy and perfect every time.

2. Gordon Ramsay’s Yorkshire puddings

The humble Yorkie pud is a true delight on any roast dinner.

But, they’re tricky to get right.

If your puds don’t rise, try this Gordon Ramsay trick.

Have you ever thought of adding any of the goose fat or dripping into your batter?

While the idea may seem like a barmy one, Gordon Ramsay does it to give his Yorkshires a better rise.

He stirs a tablespoon of the fat into his batter before pouring it into the moulds.

In a YouTube video, the chef explained: “It helps them rise and stops them from sticking”.

Voila – puffy, light Yorkshires.

3. Slow cooker roast chicken

Want a juicy roast chicken for your dinner?

This slightly unusual cooking method keeps the meat moist and frees up the oven for your other bits and pieces.

Cheryl Hughes posted a snap of her bird on Facebook.

She told Daily Star Online: “I put chopped onion, carrot, celery and parsnip at the bottom of the slow cooker, placed a foil sling over and placed the chicken on top.

“I did worry it wouldn't fit but it did – I added a tablespoon of water.”

To create the foil sling, simply take two sections of foil and fold them into strips which stretch across the slow cooker, with length enough to dip into the bowl.

Place them in a cross formation with the edges folded out of the cooker.

Cheryl continued: “I sprinkled the top of the chicken with salt, pepper, mixed herbs, paprika and about four cloves of crushed garlic.

“Then, I popped it on low for seven hours and then removed the chicken, allowing it to rest.”

This method stops the meat from drying out ensuring it falls off the bone.

You can finish it off in the oven for 10 minutes to crisp up the skin.

4. Honey mustard beef

This two-ingredient hack doesn’t look the most appealing, but for those who struggle with beef it’s a godsend.

All you need is a cheap cut of silverside beef and a jar of Honey & Mustard Chicken Tonight.

Simply place the meat and pre-made sauce into the cooker and leave it heating through for seven to eight hours.

When you’re done, you should be able to tear the beef and give it a “pulled” texture because it’s so juicy.

Bye bye dry beef!

You can also try this hack with pork shoulder.

Delicious!

5. Turn thin gravy thick again

If you’ve painstakingly made your gravy only to discover it’s too thin, don’t worry!

Curtis Stone, a chef, shared his pro tips for salvaging jus that’s gone wrong.

Curtis told TODAY : “Thicken the gravy by adding extra starch.

“Mix together two teaspoons cornstarch and two teaspoons cold chicken broth or water or combine one tablespoon flour with one tablespoon room-temperature butter to form a paste."

He continued: “Whisk either combination into the warm gravy and simmer until the gravy thickens.

“If the gravy then becomes too thick, whisk in warm chicken or turkey broth a little at a time.”

Or, cheat and add Bisto – shhhhh.

Now, tuck in!

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