The Sunday roast dinner is a British institution famous around the world and there’s no denying that this Sunday ritual deserves a place in every home! Whenever my family come over from either Poland or Cyprus – they always want a proper roast dinner and it’s something that my Polish Mama has perfected over the years. There’s nothing quite like popping a piece of meat in the oven to slow-roast and filling your home with gorgeous smells while you get on with taking the dogs for a walk or the kids to play sports.
I know many people religiously have a roast every Sunday throughout the year – but for me, it’s very much an Autumn/Winter meal. As soon as it starts getting cold and damp it’s time to dust off the roasting dishes and gravy boat! Even though we only have a tiny kitchen table, there’s something so cosy about the family sitting around and enjoying a good meal together. There is however, one Polish twist that we do include in most of our Sunday roast dinners – and anyone who tries this side dish wants the recipe… it’s that delicious!! Keep reading to find out more…
Coincidently, the brand that I’m highlighting in this blog post also has Polish origins. LSA International is celebrating 50 years of contemporary design and traditional Polish production and what better way to celebrate this family-run iconic brand than with a family Sunday roast dinner? LSA International is the Amara Interior Blog Awards’ headline sponsor this year where I’m a finalist (yay!!). They got in touch and offered me some products from their new range… I chose some key items that I needed for a roast supper. This beautiful LSA International gravy boat was top of my list – no more serving sauces straight from the pan! It’s made with porcelain and sits on a natural oak stand – perfect for catching those delicious drips. I couldn’t resist these geometric red wine glasses with hand-drawn stems – so striking on the dinner table. A pair of rectangular porcelain serving dishes are perfect for showing of your roast’s side dishes. I’ve also used these as dessert dishes too – they’re so versatile!
My favourite way of cooking a Sunday roast dinner is to bung vegetables, seasoned meat and herbs into a Le Creuset pot (potatoes in a separate roasting dish) and stick it in the oven to cook over a few hours. It’s good quality, no fuss and simple food and yet it’s absolutely delicious! I do love using plenty of garlic and it’s great for fending off those winter sniffles…
You may have noticed a beetroot dish with our Sunday roast dinner? It’s a Polish recipe that I’ve only ever eaten at home or at my Grandmother’s house in Poland. It’s a beautiful way of cooking beetroot to really show off their sweet and earthy flavour and it goes perfectly with roast beef, lamb, pork or chicken. I’ve never seen this dish on any restaurant menu or heard of anyone cooking beetroot in this way – so let me know if you make it like this too! It’s really very simple to make and you can try it too:
Polish beetroot recipe
bunch of fresh raw beetroot – not pre-cooked
2-3 garlic cloves (depending on personal taste)
1 tbsp. butter
half a lemon
1 tsp brown sugar
salt & pepper to season
Cut off the beetroot stalks and boil in the skin until cooked through and soft in the middle. Cool the beetroot down before peeling off the skin and grate or shred into a bowl. Leave the beetroot to one side while you heat the butter and crushed garlic in a frying pan over medium heat. Once the garlic has turned a golden brown, add the grated beetroot and sprinkle over the sugar and a pinch of salt and black pepper. Keep the beetroot moving around the pan every minute or two and once the beetroot starts to darken in colour, turn the heat down. Once the beetroot is cooking over a low heat, you don’t need to stir it so frequently and can get on with prepping your gravy or opening a bottle of red ; ) Squeeze over the lemon juice and serve…
BTW… it was really really yummy!!