Quote:
Originally Posted by columbus
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I also roast chunks to eat with roast pork. The sweetness of the pumpkin compliments the pork nicely. You probably know that we Brit's serve roast pork with an apple sauce also.
(My stomach is rumbling loudly)
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The "Sunday roast", previously somewhat of a tradition in Australia (and possibly still is to many) would, like many of our legacy culinary traditions, be directly descended from the British influence on a large portion of our history/culture since colonisation. Roast beef, pork or lamb, served with spuds, pumpkin and beans or peas (and possibly carrot), smothered in gravy (pork to include apple sauce, lamb to include mint), is still one of the pleasures for many (including myself, while The Loved One's mum was still alive) of attending a local RSL Club - the "$7 roast".
These days a roast is rare for me. I'm more likely to be eating laksa or some Thai stir-fry or tonight's samosas (well, not really samosa...a low-fat "interpretation" of them, let's say) for instance, or just a nice piece of lightly-seasoned beef fillet done rare on the barby with some asparagus and a dollop of Dijonaise. I still like a roast, but it's something for special, family events, Christmas usually (if that - too much heat in the kitchen for this climate.
). I love roast pumpkin, but I will kill each and every person in the room for the last piece of roast potato (though I should point out for the sake of transparency and explanations of origins that, technically, mum also practically shallow- and slow-fried the spuds until they could clog your arteries if you even just looked them in the eye).
Also, two words for you, columbus..."pork" and "crackling". Mmmmmmm....
Cheers,
Marc