WEBVTT - Roasting - with Sienna Miller

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<v Speaker 1>You were listening to Ruthie's Table four in partnership with Montclair.

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<v Speaker 2>I don't know about it in France or in Italy,

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<v Speaker 2>but the Sunday lunch in Britain is is at really sacred.

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<v Speaker 2>It's important, it's memories, it's who is coming.

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<v Speaker 3>I think any kind of ritual around food is really

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<v Speaker 3>important for a family, and one day a week, if

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<v Speaker 3>you can get together and eat, it's just an opportunity

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<v Speaker 3>to reset and reconnect and there's no escaping, there's no

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<v Speaker 3>running around.

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<v Speaker 1>You know, you're together and you're sharing something.

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<v Speaker 3>Like I really value a plan and a and a

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<v Speaker 3>routine around around getting together and certainty.

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<v Speaker 4>Yeah, I think that a certain world.

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<v Speaker 2>Yeah, Sunday roast is quite important to you as a cook.

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<v Speaker 4>It really is.

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<v Speaker 3>I mean, I I've done it since I've kind of

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<v Speaker 3>first lived on my own. I think it was a

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<v Speaker 3>way of feeling like I was independent and an adult

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<v Speaker 3>if I took over that. I mean, Mum still has

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<v Speaker 3>has Sunday roast and has people over a lot, but

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<v Speaker 3>I think I've become the kind of the roast, the

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<v Speaker 3>main roaster of the family. And we lived in New

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<v Speaker 3>York for the past seven years and I crave that

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<v Speaker 3>British tradition. So on Sundays i'd have I'd know that

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<v Speaker 3>I would be cooking, and I would say to all

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<v Speaker 3>of my English friends or anyone really but that it's

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<v Speaker 3>open house on Sunday and they'll be food, and people

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<v Speaker 3>would just come and bring their kids. And it was

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<v Speaker 3>an amazing sense of keeping that English tradition.

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<v Speaker 1>That I really value.

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<v Speaker 3>So my daughter is she loves it. If I don't

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<v Speaker 3>roast for some reason on a Sunday, she's very disappointed. Yeah,

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<v Speaker 3>let's talk about what a roast is. So a roast

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<v Speaker 3>is some form of meat, beef, flam chicken, pork, roasted

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<v Speaker 3>with olive oil and whatever else.

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<v Speaker 4>So would you that's taking a beef.

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<v Speaker 2>Would you buy a beef on the bone or do

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<v Speaker 2>you have it boned enrolled or is there a way

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<v Speaker 2>or do you try to different ro It sort of.

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<v Speaker 1>Depends on what looks nice in the butcher.

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<v Speaker 3>But I would then stab holes in it, stuff garlic

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<v Speaker 3>and time, and cover it in salt and lemon and

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<v Speaker 3>olive oil or whatever else you.

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<v Speaker 1>Know, and then roast it. And then the potatoes are.

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<v Speaker 4>I think one of the challenges.

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<v Speaker 2>Yeah, a roasting a piece of beef or a big

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<v Speaker 2>piece of pork or a large piece of beet, whether

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<v Speaker 2>it's on the bone or not, is determining when it's done.

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<v Speaker 2>I know because if you grill something, if you grill

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<v Speaker 2>even a very thick piece of steak, you can sort

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<v Speaker 2>of see, you can see it, you can turn it.

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<v Speaker 4>But watching a beef, do you have any.

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<v Speaker 1>I've got a meat thermometer.

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<v Speaker 4>I mean, you put a thermometer in.

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<v Speaker 1>I'll use a thermometer.

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<v Speaker 3>I'll also have an idea from the butcher of how

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<v Speaker 3>long it takes to cook. Sometimes, if it's a good butcher,

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<v Speaker 3>they will know. But I've been led very astray, and

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<v Speaker 3>the resting, obviously is essential.

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<v Speaker 4>How long do you rest it for?

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<v Speaker 3>I mean half an hour of whatever, however long it

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<v Speaker 3>takes for everything else to catch up. Chicken is the easiest.

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<v Speaker 3>I can do that blindfold. I could do that in

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<v Speaker 3>my sleep.

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<v Speaker 4>Well.

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<v Speaker 3>I like to put butter and a kind of I'll

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<v Speaker 3>make a buttery mush with herbs and lemon and salt,

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<v Speaker 3>and the butter will be quite hard, and then i'd

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<v Speaker 3>stuff under the skin and rub it so it's the

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<v Speaker 3>butter is hard, yes, not melted. It can be softish

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<v Speaker 3>but you want to stuff it under it and then massage.

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<v Speaker 4>And into the skin under the skin.

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<v Speaker 3>Which is a lovely trick for terrifying children, which just

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<v Speaker 3>looks incredibly creepy to see your hand coming out of

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<v Speaker 3>a chicken underneath.

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<v Speaker 1>And then massaging that in. And then it's really simple.

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<v Speaker 3>But lemon, salt and onion up the bomb with a

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<v Speaker 3>bit of a lemon and and then.

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<v Speaker 4>I'll do anything in the pan.

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<v Speaker 3>Yeah, the carrot, celery, onion, holy trinity, which I'll then

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<v Speaker 3>use for the gravy, and sometimes halfway through I'll put some.

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<v Speaker 1>Wine in as well. The gravy is my thing.

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<v Speaker 2>The gravy, well, bray is really hard.

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<v Speaker 3>Gravy is really hard, and all sorts of weird things

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<v Speaker 3>go into mine.

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<v Speaker 1>But it's but it's quite legendary, Okay, I mean, I'm

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<v Speaker 1>going to have you around. There isn't any.

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<v Speaker 2>Well.

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<v Speaker 1>The chicken comes out.

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<v Speaker 3>We've obviously got the Holy Trinity left in the pan

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<v Speaker 3>and all of the juices and the kind of stock

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<v Speaker 3>that the chickens formed.

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<v Speaker 1>And then I'd add some more wine and.

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<v Speaker 3>Get all of those bits off. I cheat and I

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<v Speaker 3>use some wheal and some chicken stock and some cubes

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<v Speaker 3>and maybe a little bit more lemon if it needs it.

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<v Speaker 1>It's definitely on the Lemonee side. I put some Dijon mustard.

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<v Speaker 4>In that I didn't know.

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<v Speaker 1>Yeah, it's interesting which is which is where dieseon mustard.

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<v Speaker 3>Sometimes a dash of soil sauce criminal probably what else

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<v Speaker 3>goes in there. I like a thick I mean, I've

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<v Speaker 3>got this Yorkshire side of me, so I don't like

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<v Speaker 3>I'd like quite a thick gravy, hearty.

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<v Speaker 1>As in as in some people like a jew.

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<v Speaker 4>Yeah.

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<v Speaker 1>I think with a roast you need a gravy.

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<v Speaker 2>Yeah, you always do. Everybody wants the gravy. I think

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<v Speaker 2>the gravy, you think. Yeah, But it's interesting that Za

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<v Speaker 2>is my step son, and so here's my mother law

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<v Speaker 2>and his grandmother Italian from Trieste, always put milk in

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<v Speaker 2>the juice of the pan. So whatever she was, yeah,

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<v Speaker 2>so whatever, just whatever she's making roast of beef for

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<v Speaker 2>pork or chicken. You take the chicken out and then

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<v Speaker 2>you put the roasting tray on top of the stove

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<v Speaker 2>and then add milk and yeah, through the city. Yeah,

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<v Speaker 2>and it makes thicker and also it does kind of

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<v Speaker 2>scrape up the bits. And you also it's just a

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<v Speaker 2>lighter color.

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<v Speaker 4>You know.

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<v Speaker 2>The whole thing is just never never put cream in.

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<v Speaker 2>Would never do it with cream.

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<v Speaker 4>No, I was just going to get to that. No,

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<v Speaker 4>I want you to put it.

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<v Speaker 2>So what Dad is talking about is there's an Italian

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<v Speaker 2>recipe called pork cooked and milk.

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<v Speaker 4>Yes, the essential ingredient.

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<v Speaker 2>In the pork cooked and milk is lemon, because the

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<v Speaker 2>zad said the lemon curdles the milk, you know, And

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<v Speaker 2>so what you do is when you make buttermilk lemony exactly,

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<v Speaker 2>So you put pieces of lemon and we make it here.

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<v Speaker 2>But it's quite difficult to make because's cook it too

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<v Speaker 2>long and the milk curdles so much that it's just

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<v Speaker 2>little nuggets, which are actually really good, but you want

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<v Speaker 2>to have those nuggets.

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<v Speaker 4>And also the gravy.

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<v Speaker 2>So I think gravy is a very magical those recipes

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<v Speaker 2>because they are really interesting.

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<v Speaker 4>Did you discover them? Did somebody tell me the amazing roast?

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<v Speaker 3>And then we'd kind of get stuck in it's how

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<v Speaker 3>I learned to cook, and I'd take over on the gravy,

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<v Speaker 3>and then we'd keep adding things and it's evolved over time.

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<v Speaker 3>And my sister recently, she was the person that said,

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<v Speaker 3>you've got to put the Holy Trinity in the base

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<v Speaker 3>of the pan. So that's made it added a little

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<v Speaker 3>bit of depth.

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<v Speaker 4>I love leaks.

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<v Speaker 3>I think add an incredible flavor to everything, So sometimes

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<v Speaker 3>I'll put some leaks in there or like, you know,

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<v Speaker 3>whatever you've got lying around. But I get incredible satisfaction

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<v Speaker 3>from feeding people.

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<v Speaker 4>Yeah, I do too.

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<v Speaker 2>You should come and work in a rose. It's just

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<v Speaker 2>kind of you kind of look out. You're just maybe

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<v Speaker 2>we are making people a bit happier. You are undown

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<v Speaker 2>while they came.

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<v Speaker 3>Thank you for listening to Ruthie's Table four in partnership

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<v Speaker 3>with Montclair