If you’re from Northumberland, a Sunday roast dinner is a staple in your weekly routine. The Sunday roast is a traditional British meal consisting of roasted meat, vegetables, and potatoes. The dish is served with a rich gravy and is a hearty meal that brings families together. While the standard components of a Sunday roast dinner remain the same across the UK, there are some subtle differences in the preferences of Northumberland residents when it comes to their choice of meat, vegetables, and accompaniments.
When it comes to the meat, many people in Northumberland prefer to stick to classic choices such as beef or lamb. However, some people also choose to try something a little different and opt for more unusual meat options, such as venison or game birds. To make the meat tender and juicy, it’s cooked slowly and basted frequently with juices from the meat. Yorkshire puddings are an essential part of a Northumberland Sunday roast dinner and are made by cooking Yorkshire pudding batter in the drippings of the meat on a baking tray to produce a round, crispy, and golden shell that is filled with gravy.
Vegetables play a crucial role in a Sunday roast dinner in Northumberland, and roast potatoes are an essential component of the meal. Many Northumberland families enjoy crispy, golden potatoes that have been roasted in animal fat or oil. Other popular vegetables include carrots, parsnips, and peas. These vegetables are roasted alongside the meat, which allows their flavors to infuse together.
Accompaniments are also an essential part of the Sunday roast dinner in Northumberland. These could vary from bread or rolls to stuffing, cranberry sauce, and even apple sauce. The gravy, however, is the most critical accompaniment; it’s made using the juices from the meat and thickened with flour or other starches. The gravy serves as the perfect finishing touch to the roast dinner and brings all the flavors on the plate together.
If you’re looking to replicate a traditional Northumberland Sunday roast dinner, here’s how you can do it:
Ingredients:
- 1 large joint of beef or leg of lamb
- 1 lb potatoes, peeled and chopped into large chunks
- 2 carrots, peeled and chopped into chunks
- 2 parsnips, peeled and chopped into chunks
- 1 onion, chopped into quarters
- 1 cup frozen peas
- 1 cup beef or lamb stock
- 2 tbsp plain flour
- Salt and pepper to taste
- Oil or animal fat for roasting
Instructions:
- Preheat the oven to 350°F
- Season the meat with salt and pepper, wrap it in foil, and place it in a roasting dish.
- Roast the meat for approximately 2-2.5 hours (or until it reaches your desired doneness), basting it frequently with the drippings from the meat.
- While the meat is roasting, peel and chop the potatoes, carrots, and parsnips into large chunks, and chop the onion into quarters.
- At the 1-hour mark, remove the meat from the oven and add the potatoes, carrots, and parsnips to the roasting tin. Toss them in the meat’s drippings to coat them evenly, and add more oil or animal fat if needed.
- Return the meat and vegetables to the oven and roast them for another 1 hour, or until they are crispy and golden.
- In a small saucepan, mix the stock and flour, whisking until there are no lumps. Bring the mixture to a boil, reduce the heat and let it simmer for 10 minutes, stirring occasionally.
- Boil the peas for a few minutes until they are cooked through.
- Remove the meat from the oven and let it rest for approximately 10 minutes before carving.
- Plate up the meat, vegetables, and peas, and serve with the gravy, Yorkshire puddings and any other accompaniments of your choice.
In conclusion, a Sunday roast dinner is a tradition that goes back generations, and Northumberland has its own unique take on the meal. From succulent meat to crispy potatoes and flavorful gravy, Northumberland locals have a particular set of preferences that make for a delicious and hearty meal that brings families together. With our recipe and tips, you can enjoy a classic Northumberland Sunday roast dinner right from the comfort of your own home.