How To Make The PERFECT Roast Dinner with all the trimmings | God Save The Food with Matty Matheson

Показать описание

Everyone knows that a Sunday Roast is pure joy on a plate. What happens when Candian Chef @mattymatheson attempts to make this classic British dish? We think the results look phenomenal.

Episode 6 of 6-part series #GodSaveTheFood.

About #E4:
#Channel4 sometimes refuses to make eye contact with us, but at E4 we’ve got all of that gloriously guilt-free TV for when you need it most; whether it’s bingeable icons like Celebs Go Dating or The Inbetweeners, to boxfresh episodes of Made in Chelsea or Rick and Morty, you can relax now; you’re amongst friends.

We’re duty-bound to tell you to subscribe, hit the notifications-thing and tell us what you want to watch, seeing as you made it all the way here to the About section. You’re really into YouTube and we love that for you.

Follow E4 on:

Рекомендации по теме

Комментарии

I'm from North Yorkshire and they looked like really nice puddings Matty, the whole dinner looked delish. My Gran used to serve the Yorkshire pudding with gravy before you had the rest, almost like an appetiser. She wasn't alone it was pretty normal 40 to 50 years ago. My Nana was also a Nana B, and your puddings looked amazing too xx

reikigirl

Holy shit, I was laughing my head off with the cat story you told 5mins into vid. You are a delight to watch my lovely. My sunday dinners growing up was the meat then turnip and carrot mashed up with butter, salt and pepper. Then savoy cabbage with butter, salt and pepper. Peas, stuffing, yorkshire puds and MASHED POTATOES. We had a big family to feed so we would do 2 full bags of potatoes then once boiled we would add milk, salt and pepper, butter and 2 eggs to make it super bloody creamy 😋 then we would add some potatoes round the roast meat so all the segs got on then but save some meat segs for the gravy. Oh man I miss my Mum and Dad's sunday dinners. Me and my Dad used to butter a slice of bread and have mashed potatoes sandwiches while dinner cooked. Im so glad I came across your site because you made my day with this video. Im from South Yorkshire (Sheffield) so we do really love Yorkshire puds.xx

nicolamckeen

A tip for the roast potatoes.
After boiling them, rough them up in a collander, get a better coating.
Also sprinkle some flour on them whilst they are roasting. Better crunch.

From a Yorkshireman who loves a sunday roast!

karlparratt

I am English and I can confirm this is a good quality roast, I personally would want the potatoes and carrots a bit more roasted. But my, what a splendid effort. 😌

ironryan

The cakey pudding video, was probably his Toad in a Hole recipe, Nana B is referring to I'm guessing.

frasermackenzie

This roast was almost PERFECT. However Matty, you should have roughed up the potatoes in a colander, and added them to a tray of screaming hot oil before putting them in the oven.
For a Canadian, you made a pretty damn good roast!

tl

I remember when Marty started on munchies and now he’s famous . Good to see your journey man

jaskaran-llxk

We eat "swede" in the south unmashed boiled with onion smoked neckbones salt pepper and a bit of sugar

latinkasify

Looked a scrumptious roast, i like how you kept it nice and simple for the ingredients and just cooked everything really well. Good efforr

Stephen-bucm

You can't go wrong with the basics, awesome stuff. Matty, please take care of yourself, don't die on us you wonderful jolly fuck!

nCub

You did really well, for an American.
The beef looked nice.
The roast spuds were, erm, well, erm. Look, all you have to do is do them differently. You want rough edges so rough them up after the par-boil. Then pile them on the tray, toss about a bit, Toss them once or twice more until done. Now you have spuds that are crispy in all directions.
The Yorkies looked alright, it was just the wrong sort of tin. Look again at nan's tins, the sloping sides are important, the batter grows outwards first, hit the fluted side and rise up from there. It turns the Yorky into a cup shape just perfect for a bit of gravy, or do that same thing for a large one and have a mince dinner in it.

rassman

This guy taught me what to do with all my left over juices.

JohnMathis-qwio

cook the veg in with the meat and make the gravy from the drippings, also dont put the batter in fridge heat up oil in tins and room temperature batter makes them rise better

kieranmcnamara

Try Horseradish sauce. Also do some mash and some greens. Then the next day mash your mashed potatoes, swede and greens together then fry till brown, then Sir, you have Bubble and Squeak

gazzidgebbqs

Englishman (and Yorkshireman) here. Looks great, the yorkies especially. You’re missing some greens though, whether that’s some tenderstem broccoli or sweetheart cabbage or Brussel sprouts - you need a bit of greenery! It does look delicious however and I wouldn’t complain if that turned up on a Sunday lunch.

bkcin