Leav­ing be­hind the Sunday roast

Kapi-Mana News - - FOOD -

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

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