Family Sunday lunch roast

 

The lunch table is ready!
The lunch table is ready!

 

 

I appreciate a sense of family, community. We, as the human race, cannot survive in isolation. So any chance of having the family over, I take. My family lives about 2000km away, but my husband’s family lives here in Cape Town. So we try spend as much time together as we can, between work and other social commitments. I am very lucky in that I actually love my in laws 😊. I know most people don’t get along with their in laws, but I honestly do have the best. Obviously like any relationship, we have our ups and downs but nothing we can’t come back from. I also believe in healthy dialogue.

We can’t always agree on issues, especially when it comes to health issues and politics! And my father in law is the most opinionated, as I am, so we are a classic recipe for disaster😒. But the best thing about family is, somehow the person you seem to butt heads with, is the person you’re most similar to. So my father in law and I, enjoy so many things together, then we argue! So it works out well, and we appreciate each other’s opinions, until of course he throws the ‘ you’re still too young to appreciate this issue or that issue, then all hell breaks loose! But we always make up over a glass of expensive red wine.

Anyway, we’ve had my sister in law and her boys for the weekend, we had a nice braai last night for dinner. Today my mother and father in law are also joining us for Sunday lunch. When I joined the family they had Sunday lunch together every Sunday. But that seemed to have fallen off with us relocating back and forth, between Natal and Cape Town. I really enjoyed these lunches; sharing how everybody’s week was, highlights of the week, having a platform to share ideas within a supportive environment. And just generally keeping tabs on what everybody is up to.

I’ve been asking for the tradition to be re-kindled, and what better way than to initiate. The plan is to go to a different family member’s houses for Sunday lunch every week, I know it’s only 3 houses but the point is, we’re still all together. What better way to resume this tradition than to host the first one, right? But I need to be a little clever about this, so I don’t spend the whole afternoon in the kitchen. So the plan: I’m delegating a bit, so everybody gets involved in some way without it being overbearing.

I’ve had Sunday roasts in a few places over the last few weeks and I’m not sure if it’s just me being fussy or they really have forgotten the Sunday roast flavours. All the bells and whistles are there but they’re always dry, monotonous and flavourless.

I’ll be cooking a leg of lamb roast rubbed with garlic and rosemary pesto, quick Apple salad with pickled red onions, Yorkshire puddings and dessert. The dessert is a chocolate and coffee fondant with lemon cream and hazelnut ice cream. I’ve made this dessert before and it turned out well, but I’m doubling the quantity today and using a muffin pan, instead of ramekins as I only have 4. 😔 I hope this won’t compromise much.

My sister in law will be making roasted potato, while my mother in law( we call her mother goose) was meant to be bringing a cauliflower and broccoli bake. Which she, in all the rushing to get ready for lunch, forgot at home. So contingency plan: my sister in law made cauliflower and broccoli bake. And it was delicious!

What do you need?

  • Leg of lamb, Rosemary, garlic cloves, olive oil  salt & white pepper

  • Roast potatoes- potatoes, olive oil, paprika, salt & black pepper

  • Cauliflower & bricolli bake- cauliflower, broccoli, milk, flour, butter

  • Mealies or sweet corn

  • Apple green salad- green leaves, Apple, olive oil, Apple cider vinegar, salt, pepper

  • Dessert- check out the recipe in the archives: celebrating 1400 days, with a 3 course candle light dinner.

What to do?

  • The lamb roast – Marinade the lamb over night, rub with rosemary, garlic and olive oil paste. Make slits in the lamb and fill them with the paste and rosemary.
Rosemary and garlic pesto
Rosemary and garlic pesto

Place the lamb in a roasting pan over roughly chopped onion, carrot, celery, mushrooms and a cup of beef stock.

Rub the lamb with the pesto
Rub the lamb with the pesto
Vegetable bed for the lamb
Leg of lamb on a bed of veggies

 

 

 

 

Cook the lamb at 230 degrees for 30 min, then 2 1/2 hrs at 150 degrees, the meat should be falling off the bone by now. Low and slow is what we’re going for.

 

 

 

  • Yorkshire pudding- in a muffin pan, place 1 tsp of olive oil in each and place in the heated oven at 180 degrees. In the meantime, in a bowl beat 4 eggs, then fold in 200g of cake flour, 75 ml of milk- mix well, season with a pinch of salt and cinnamon. When combined well, place the mixture up to 2/3 in the muffin pots. Bake at 180 degrees for 15 minutes, then out and cool. These are perfect with gravy! My first try was a complete failure, they looked wrong, dry, small and a little burnt ; so much for following a recipe!
Not so successful attempt!
Not so successful attempt!

The second batch was more free styling and turned out a whole lot better. The above recipe is from the free-styling.

Success! Yorkshire pudding
Success! Yorkshire pudding
  • The cauliflower and bricolli bake- in a low heat pot, melt 1 tbs of butter and 1 tbs of flour to make a roux, then slowly add a cup of milk bit by bit, while continuously stirring. When it’s beautifully mixed, season with salt & pepper and add a handful of grated cheese. Mix well, until cheese is melted.  Pour this sauce in a casserole dish over lightly boiled cauliflower and bricolli. Bake in the oven at 180 degrees for 30 min.
Cauliflower and broccoli bake
Cauliflower and broccoli bake
Cauliflower and broccoli bake

 

 

 

 

 

 

 

 

 

  • The roasted potatoes- in an oven pan, mix potatoes cut into quarters with 1/2 tsp each  of paprika, salt and pepper, then sprinkle with olive oil and oven bake for 40 min. At 180 degrees( higher temperature for less cooking time), that’s what my oven is at for everything else inside my oven.

  • The apple salad with pickled red onions- In a hot pan, put in the sliced red onions cut into rings, 1/2 cup of apple cider vinegar, 1 tbs of sugar, pickling spice, pinch of salt and lightly simmer in low heat for 30 min.

Then in a big salad bowl, throw in greens( I’m using English spinach and little Sam is helping me do the throwing in), thinly sliced apples, pickled red onion slices and top with the citrus lime dressing( 3 tbs of olive oil, 1 tbs of line juice, pinch of salt and pepper).

  • Boil sweet corn in a pot for 5 minutes. And these are so sweet and perfect, you don’t need to add anything.

Dessert:

 

J Coffee and chocolate fondant

 

 

 

 

 

 

 

 

Dessert: Renember to get the recipe from my previous blog. check out recipe in the archives: celebrating 1400 days, with a 3 course candle light dinner.

 

And Bon Appetit!

Author: preciousgarnett

I'm a multi-faceted young woman. I'm a proud mom to a now 5 year old 😜. I'm a daughter, I'm a sister and a friend to a few people. I'm a medical doctor by profession, passionate about infectious disease, primary health care and public health. I live food, from thinking about it, cooking it to eating it. Health and Nutrition fanatic. I live by a few chants...: 1. Before I do anything whether related to food or not, I ask myself ' Is it worth the calories?' Whether literally or figuratively( i.e. Is the decision worth the stress, effort, investment) 2. What you put in must come out! If you don't let it out, it settles on your tummy and hips. 3. 'Everything happens for a reason'. I try reflect on situations I find myself in, whether by choice or not. And look for Lessons I'm meant to learn from them, in order to grow.

2 thoughts

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s