Bonus: Roasting with Sienna Miller

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1:12I don't know about in France or in Italy, but the Sunday lunch in Britain is really sacred. It's important. It's memories. It's who is coming. I think any kind of ritual around food is really important for a family and one day a week if you can get together and eat it's just an opportunity to reset and reconnect and there's no escaping there's no running around you're together and you're sharing something I really value a plan and a routine around getting together Certainty Sunday roast is quite important to you as a cook It really is I mean, I've done it since I kind of first lived on my own.

1:56I think it was a way of feeling like I was independent and an adult if I took over that. I mean, mum still has her Sunday roast and has people over a lot. But I think I've become the kind of the roast, the main roaster of the family. And we lived in New York for the past seven years. And I crave that British tradition. So on Sundays, I'd have, I'd know that I would be cooking. and I would say to all of my English friends, or anyone really, that it's open house on Sunday and there'll be food and people would just come and bring their kids. And it was an amazing sense of keeping that English tradition that I really value.

2:32And my daughter, she loves it. If I don't roast for some reason on a Sunday, she's very disappointed. Let's talk about what a roast is. So a roast is some form of meat, beef, lamb, chicken, pork. roasted with olive oil and whatever else. And so would you, that's taking a beef. Would you buy beef on the bone or do you have it boned and rolled? Or is there a way, or do you try different ones? It sort of depends on what looks nice in the butcher, but I would then stab holes in it, stuff garlic and thyme and cover it in salt and lemon and olive oil or whatever else, you know, and then roast it. And then the potatoes are an essential.

3:12Because I think one of the challenges of roasting a piece of beef or a big piece of pork or a large piece of meat, whether it's on the bone or not, is determining when it's done. I know. Because if you grill something, if you grill even a very thick piece of steak, you can sort of see, you can sear it, you can turn it. But watching a beef, do you have any tips for us all? I've got a meat thermometer. You put a thermometer in. I'll use a thermometer. I'll also have an idea from the butcher of how long it takes to cook. Sometimes if it's a good butcher, they will know, but I've been led very astray.

3:47and the resting obviously is essential how long do you rest it for i mean half an hour whatever however long it takes for everything else to catch up chicken is the easiest i can do that blindfold i could do that in my sleep tell me about um well i like to put butter and a kind of i'll make a buttery mush with herbs and lemon and salt and and the butter will be quite hard and then i'd stuff under the skin and rub it so the butter is hard yes not melted oh it can be softish but you want to stuff it under and then massage it into the skin under the skin yeah which is a lovely trick for terrifying children yeah um in what way well it just looks incredibly creepy to see your hand coming out of a chicken underneath um and then massaging that in and then it's really simple but lemon salt and onion up the bum with a bit of a lemon and um and then i'll do do you put anything in the pan yeah the carrot celery onion holy trinity which i'll then use for the gravy and um sometimes halfway through i'll put some wine in as well the gravy is my thing the gravy is tell me your gravy well it's really hard gravy is really hard and all sorts of weird things go into mine but it's but it's quite legendary my gravy i mean I'm going to have you around.

5:06I'm coming. There isn't any Marmite in it. Really coming. Okay. Well, the chicken comes out. We've obviously got the Holy Trinity left in the pan and all of the juices and the kind of stock that the chicken's formed. And then I'd add some more wine and get all of those bits off. I cheat and I use some bouillon and some chicken stock. And some cubes. And maybe a little bit more lemon if it needs it. It's definitely on the lemony side. I put some Dijon mustard in. Oh, that I didn't know. Yeah. That's interesting. Which is weird. Dijon mustard. Dijon mustard, sometimes a dash of soy sauce, criminal probably.

5:41What else goes in there? I like a thick, I mean, I've got this Yorkshire side of me, so I don't like a Jou. I like quite a thick gravy, hearty. As in some people like a Jou? Yeah, yeah, yeah. I think with a roast you need a gravy. Yeah. You always need, everybody wants a gravy, I think. Do you think, yeah. But it's interesting that Zad, who's my stepson, And his, so my mother-in-law and his grandmother, Italian from Trieste, always put milk in the juices of the pan. So whatever she was, yeah. So whatever, just whatever she was making, roast of beef or pork or chicken, you take the chicken out and then you put the roasting tray on top of the stove.

6:25Yeah. And then add milk. Cut through the acidity probably. Yeah, and it makes it kind of thicker. And also, it does kind of scrape up the bits. And you also, it's just a lighter color. You know, the whole thing is just a little more palatable. We never put cream in. We'd never do it with cream. But you could let sometimes tilt. No, I was just going to get to that. No, I want you to partizor. So what Zad is talking about is there's an Italian recipe called pork cooked in milk. Yes, I've had that. And the essential ingredient in the pork cooked in milk is lemon. because as Zad said, the lemon curdles the milk.

7:03So what you do is you put... Like when you make buttermilk with lemon. Exactly. So you put pieces of lemon, and we make it here, but it's quite difficult to make because cook it too long and the milk curdles so much that it's just little nuggets, which are actually really good. But you want to have those nuggets and also the gravy. So I think gravy is a very... It's magical. Those recipes, because they are really interesting. Did you discover them? Did somebody tell you? Did your mother cook it that way? Well, mum made amazing roasts, and then we'd kind of get stuck in. It's how I learned to cook, and I'd take over on the gravy, and then we'd keep adding things, and it's evolved over time.

7:39And my sister recently, she was the person that said, you've got to put the Holy Trinity in the base of the pan. So that's made it, added a little bit of depth. I love leeks. I think add an incredible flavor to everything, so sometimes I'll put some leeks in there. Or, like, you know, whatever you've got lying around. But I get incredible satisfaction from feeding people. Feeding people. Yeah. I do too. I mean, that's what you should come and work in a restaurant. I would. I would love to. You just kind of look out. You're just thinking, maybe we are making people a bit happier. You are, undoubtedly.

8:11Than before they came. Thank you for listening to Ruthie's Table 4 in partnership with Montclair.

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