Leaving behind the Sunday roast
My kitchen on Sunday night had the aroma of garlic and lamb roasting away happily in my oven ready to offer up its delights to my family.
What could be better on a cold winter’s night than roast lamb with crunchy taties and all the trimmings, right down to gravy and mint sauce?
A traditional Kiwi Sunday night dinner – or is it?
Number two son thinks not, he would rather have a chicken and cranberry pizza than lamb. There’s something wrong with that boy.
But, the times, they are a- changing. Do we no longer regard the roast as our traditional Sunday night meal? Is it my age group who are hanging on to this tradition? Is my children’s generation making its own traditions and leaving the roast behind?
I love beef with Yorkshire pudding and stuffing balls with chicken.
But I am so radical, I will mix it up and cook Yorkshire puds with chicken . . . yes, you heard me right. Yorkshire puddings with chicken, that’s how I roll.
Speaking of has-beens, what about the ol’ shrimp cocktail. I love it. My favourite would have to be the one at the Fisherman’s Table on the Kapiti Coast, that and their seafood chowder. It has spoilt me for all others.
How are our food tastes changing? I guess it’s an ongoing thing. Gone are the days (thank God) of overcooked cabbage, boiled potatoes and meat. That was my mother’s idea of great cuisine.
Actually, she did get really carried away and started making, get this, Hawaiian chicken. She would cook a chicken casserole and bung in a tin of chopped pineapple and somehow in the 1970s, that made Hawaiian.
I really do not like fruit in my main meal.
To me, fruit is for puddings or on its own. It has no place in my curry or turkey or pork.
So for me, eating this Hawaiian chicken was a doubleedged sword. I didn’t like the fruit but it was so nice to have something other than two veg and meat.
My mother also used to cook her lamb and roast veges in fat and I don’t mean cholesterolfree olive oil – I am talking about animal fat and not the good stuff.
We are far more conscious of what we eat and there are some really cool websites that focus on things like gluten-free food.
A lot of people have this allergy and it’s a great resource.
The Gluten Free Chef on Facebook has some wonderful recipes, and even if you don’t have a gluten allergy, it’s worth trying out some of his amazing food.
Follow Tracey’s In My Kitchen blog at kapimananews.co.nz