SERVING & PLATING YOUR ROAST
Serving a Sunday Roast is a big deal, you’ve spent what feels like a Iifetime in the kitchen, you’ve planned, you’ve juggled oven space, cooked multiple different dishes and I bet you’re pretty chuffed with yourself. So it’s important that the way it looks, represents all your hard work.
Knowing what to plate up, knowing what to leave in the dishes that they've been cooked in, knowing what to let guests and family help themselves to. Choosing between practicality and aesthetics. All things to think about.
Of course this all depends on the amount of people you are serving and who they are. So I have a few golden rules that will hopefully help with all of this.
RULE 1: Lets talk meat. Although having your big showstopper in the middle of the table untouched is the best way to show it off, it’s just not very practical.
For beef I would always slice it first, this will put your mind at rest on how it is cooked and will also show off that lovely pink meat. Lay it across a board or plate once sliced, showing off the colour of the meat and season with a decent pinch of good quality sea salt. If you are confident you know how much meat you and your guests are willing to eat feel free to plate this up, however appetite can vary, so allowing guests to help themselves to your showstopper might be a safer bet.
For Roast Chicken I would defiantly break it down. Take off the wings, legs and breasts. Split the leg to create separate drumsticks and thighs and slice the breast. You will always have some people who prefer the brown or white meat and breaking down the chicken just allows guests to get what the want easily. It is also surprising how much of a pain it is to carve a chicken without breaking it down.
Pork I would treat like beef. Slice it before hand and serve on a board or dish if you don't feel comfortable plating individuals.
Lamb is similar, if you have cooked a leg of lamb slice it and serve on a board or dish as it can be a little bit difficult to carve at the table. However lamb shoulder I feel should definitely just be pulled apart at the table. There is nothing like seeing the tender meat of lamb shoulder just falling off the bone.
RULE 2: My second rule is, if there is cheese involved leave it alone! You are never going to be able to make anything look better than a dish of something straight out of the oven with the cheese bubbling. So, all cauliflower cheese, dauphinoise & gratin recipes are off limits, put them straight on the table and let your guest marvel in your decadent creation.
RULE 3: Never pre-gravy someones Sunday Roast. Everyone has their own way of building their Sunday Roast and trust me, I've met my fair share of people with their own do’s and don’ts. But the most common ‘Don’t’ is gravy all over. Now this is not me I can assure you, “get it on there” is what I say. However, either they don’t like gravy, they don't like it touching particular things or they don't want their potatoes going soggy as they sit in gravy. I know, some of you might find this crazy but trust me just stay clear of it. Put it in a gravy jug and be done with it.
Oh and quick tip, fill your gravy jug with boiling water about 10 minutes before you need it. This will heat up the jug and keep you gravy hotter for longer.
RULE 4: The final rule is short and sweet. Always heat up your plates before serving. It makes the food stay hotter for longer and it’s just a small detail that makes a massive difference.
Other than that, it’s all yours. Pour yourself a glass of wine and indulge. It’s Sunday!
