The Sunday roast has something that can boast of neither the Noodle nor the colorful salad: a long Tradition. Finally, the court dates back to a time in the meat so expensive that families could afford only once in the week.
“The Sunday roast had the aim to fill the energy reserves after a physically demanding week – according to the Motto: “we have earned us well,” explains Volker Tabatt, cooking in Lindow (Mark) in Brandenburg, Germany. The Roast was not only a reward, but also provided for socializing. And today?
Younger people are turning away from the Tradition
By canteens and refrigerated cases in the supermarket meat, for many, have become commonplace. “The Sunday roast is at a Tipping point and will disappear in a few decades maybe” dare to Volker Tabatt a forecast. He observes that older generations in the country to maintain this Tradition still, younger people – to turn away, especially in the cities – but of your.
Jasmine Parapatits, cookbook editor at Hölker Verlag in Münster, considered the future of the Sunday roast with more optimism: “As more and more people are looking to reduce your meat consumption, can be the Roasting a return to the origins.” Means the meat ends up a total of less on the plate, but seasonal and regional products, which will be all the more enjoyed more.
But the Roast is always viewed with skepticism: too much effort to old-fashioned hard in the stomach, too. “It is the court that is ideal for modern interpretation,” says Andreas Geitl, cooking in Oberhaching (Bavaria). A good approach is, ingredients to include, which played to grandma’s times still no role. So Curry, cumin, or Basil in the Marinade or gravy for refinement.
Caramelized Apple slices to pot roast
If you like the hearty meat, something Sweet, a glass of Chutney on the table or served on caramelised Apple slices to pot roast, such as Andreas Geitl is proposing. The basic idea of “more Sweet” also follows the classic red cabbage, the cooking is pepped up with a bit of chocolate or raspberries.
Other supplements can be modern to interpret. “Dumplings are a great side dish, but it need not always be 800 grams per Person,” says Geitl. Better: Small dumplings to prepare, and – according to taste – with mushrooms or vegetables and herbs a little easier.
Whether back then or today: The Sunday roast and will require much more time and planning than any lasagna. “The sentence “I’m gonna make this fast,” does not fit the Sunday roast”, says Volker Tabatt. The best example is the Sauerbraten, which is already inserted a few days previously in a Pickle of vinegar, water or wine, onions and spices.
A Sunday roast starts on Saturday
Also when Cooking, patience is important. “The slower the Roast cooks, the better the meat”, so Geitl tastes. If the first stomach begins growling, you should braise the meat so long in the roasting pan. It is advisable, therefore, to plan the Sunday roast about a week in advance. What should land on the plate? What needs to be worried in the course of the week? Must be prepared for the meat?
There are some tricks that help to avoid the great Stress on Sunday morning. “A Sunday roast starts at best on Saturday,” said Geitl. The day before, vegetables, potatoes, onions and garlic can be prepared. Also at the dining table, it’s: take your time. Such an elaborate and special dish as the Sunday roast deserves it finally, enjoyed and to be appreciated.
Literature:
Andreas Geitl: Sunday Roast. Today, BLV Buchverlag, 256 pages, $ 19.99, ISBN-13: 978-3-8354-1967-4 simply feasted only.