Is there anything better in life than a good old-fashioned Sunday roast.
Whether made and eaten at home or enjoyed in your local pub (always the latter for us given we spend all our time cooking for others!), it’s quintessentially British, up there with a pint of beer, a cup of tea or a game of cricket on the village green.
It’s a tradition dating back hundreds of years, so much so that one of the most popular meats, roast beef, resulted in the French calling Englishman ‘rosbifs’ in the 18th century.
And, it’s now not something we just wait until Sunday for either.
You will find some form of roast on most pub and restaurant menus across the UK, any day of the week, and we’re not just talking a Toby Carvery either! Yuk!
But, we’re in August and in most parts of the country, we are currently experiencing lots of warm weather, so it’s far too hot to put the oven on and why pay over the odds to eat at pub, especially if all the outdoor tables have been taken?
So, rather than
go without, why not try a Sunday roast BBQ dinner?
Yes, you heard
us correctly. BBQ is not just for bangers and burgers anymore.
We’re taking
the roast outside so you can make the most of the lovely weather whilst still
enjoying this Sunday (or any other day of the week) favourite.
Try it and
thank us afterwards.
Sunday
lunch Barbeque style
Chilli, garlic and lime butter:
- 250g soft butter
- 2 chopped chillies (more if you like it hotter)
- 4 cloves of chopped garlic
- Juice of 2 limes
- Hand full of chopped coriander
- Salt and pepper
1 Mix together all ingredients and set aside
For the BBQ:
- 2 whole cauliflowers, stalks removed
- 4 corn on cobs
- 2 bunches of asparagus
- 1 bag of new potatoes
- 1.2kg tomahawk steak
- Salt and pepper
- Olive oil.
To finish the BBQ:
- 100g sour cream
- 300g Feta cheese
- 1 lemon cut in half
- Melted butter
- Flaked sea salt
- Chopped parsley
For the prep work:
Slice the cauliflower in to 2cm steaks drizzle with olive
oil and season with salt and pepper.
Peel the corn on the Cobbs smother in the chilli, garlic
and lime butter and wrap in tin foil.
Parboil your potatoes in salted water till just cooked,
cool then skewer and drizzle with olive oil and season with salt and pepper.
Prep the asparagus by holding at each end and bend it
should snap at the point most tender discard the root part.
Drizzle the steak with olive oil and massage it in, then
season with seas salt.
Make sure you preheat your BBQ if you are using Gas grill
or make sure your coals are glowing white hot before you start doing any
cooking.
Place the steak on the hottest part of the grill to give
a good sear, also put the cauliflower, corn and potatoes on at the same time.
The cauliflower should have great caramelisation but not burnt, the corn in the
foil should be tender, and the potatoes should be golden brown. Take a
temperature reading of your steak with a meat thermometer you are looking for
between 55oc to 60oc for medium rare when it reaches just before that take off
the grill cover with foil and allow to rest. Take the cauliflower off and put
on a baking tray smother in the sour cream and feta and place under an oven
grill to caramelise the cheese. Cook your asparagus, this will only take
minutes, they should still have little bite to them. Squeeze over the juice of
half a lemon and season with sea salt.
To serve toss your potatoes in the melted butter, sea salt and parsley. Unwrap your corn on the cob and baste in any excess melted butter. Calve your steak into thin slices and just an extra sprinkle of the sea salt. Put everything in the middle of the table and let everyone help themselves.
Enjoy your Sunday roast.
About Chris Brown
Sous Chef of SK Foods.
Your food. Our Passion.
