When I was growing up we would eat a roast dinner on a Sunday without fail. Back then, the shops didn’t open and Sunday was a family day. Over the years Sundays have changed, you can now go to the shopping mall and stop off to eat at a pub or restaurant on the way home.
It’s just not the same as a home cooked roast though, is it?
Some recent research from Kantar and OnePoll shows that the traditional Sunday lunch is on the decline. Data tells us that in 2015 the number of roasts consumed fell by 4%. That’s 1.4 billion roast dinners not being eaten!
McCain wants to challenge the widespread belief that cooking a roast at home is difficult and time-consuming. I’ve been asked to join in the McCain Roast Hack campaign by sharing my top tips and hacks to demonstrate that it really isn’t a faff to make a roast dinner. Of course, I do have a secret weapon in the form of the McCain Frozen Roasts and I want to encourage you to give them a try because if you’re anything like me and my family, you will love them! Making roasts from scratch takes way too long, once you factor in peeling, chopping and boiling, I just haven’t got time for that. Popping the McCain Frozen Roasts into a hot roasting dish and into the oven is a massive time-saver. The best thing is they taste just like homemade: crunchy on the outside and fluffy in the middle.
Just how we like them!
Watch the video above for all my top tips (with a cameo from my little kitchen helper!)
My top roast dinner hacks:
1. For roast chicken, brush it with a saltwater solution two hours before you are going to cook it. Put it in the fridge, covered, to dry out and you will get a beautifully crisp skin.
2. A roast chicken takes approximately 90 minutes, work backwards from that point and write your timings out on sticky notes. For example:
– Chicken in at 12pm
– Prep veg at 12.30pm
– Preheat oven tray for McCain frozen roasts at 12.55pm
– McCain frozen roasts in oven at 1pm and so on
– Throw the sticky notes away as you go so you can see what you have left to do
3. Roasting carrots in a little orange juice and zest with a few sprigs of rosemary is an easy hack to give a gourmet feel to your roast. Add a tablespoon of honey 10 minutes before they are due out of the oven.
4. Add the resting meat juices to your gravy (I use instant granules) and stir in a teaspoon of Marmite. Marmite haters won’t even notice but will compliment you on your lovely gravy!
5. Use McCain Roast Potatoes instead of making them from scratch. They are made the same way I would make mine: peeled, chopped, softened and even basted in beef dripping for a homemade taste, unlike other frozen roasties which are battered. All of hassle has already been done for you, what’s not to love! You can just pop them onto a hot tray, into the oven and they are ready in 30-40 mins. Nobody will know the difference.
6. Pop a wet tea towel under your chopping board so when prepping veg it doesn’t move around ensuring chopping is quick and easy.
7. A simple hack to save time – cut your vegetables nice and small so they cook even quicker.
Yummy! It was absolutely delicious and I have promised the family we will have a traditional Sunday roast much more often.
Will you be cooking a roast this Sunday? Do share your top time-saving tips and hacks in the comments.
McCain frozen roasts are available in the freezer section at all good supermarkets. You can visit the McCain website for further details and nutritional information.
*This is a commissioned post