Share your Winter roasting tips to WIN a Wiltshire Carving Fork & Knife set

By foodie cravings on July 22, 2012 Brisbane, In the kitchen reviews, Margaret River, Melbourne, Perth, QLD, VIC, Western Australia - regional

Thanks to The Image Bureau, I have a Wiltshire Epicurean Carving Fork and Knife set to test out on the pork shoulder I’m roasting tonight and a set to giveaway.

I’m always looking for new recipes and tips for cooking roast, so for your chance to WIN this Wiltshire Carving Fork & Knife set simply share your roasting tips/recipes here or on my facebook page. Competition is open to all foodie cravings readers with an Australian postal address and closes Sunday 5/8/12. Winners will be announced on my facebook page Monday 6/8/12.

The Wiltshire Epicurean range is available exclusively at Big W. Besides the featured carving fork ($14.99) and carving knife ($16.99), there’s a paring knife, utility knife, multi-purpose knife, bread knife, cook’s knife, Santoku 6.5” knife as well as a six-piece knife block available. To find out if your Big W stocks the Wiltshire Epicurean range call 1800 651 146.

17/8/12 – Thanks everyone for sharing your roasting tips, I look forward to testing them all out in the kitchen. My bro, his gf food blogger Little Miss Bacon and I over a massive dinner at Catalano’s went through all your great tips – it was a hard to choose one winner but in the end we decided Simone Nelson’s tip was worthy:

“My roasting tip would be oil is not thing to be frugal with when cooking a roast I love using Cobram Estate oils especially the Garlic Infused Oil when cooking a Roast Pork, I also rub the pork with Masterfoods Garlic and Herb Salt Mix. Something I dont know if its common or not but something the females in my family have done is use a bit of the leftover juices in a gravy but also adding ina teaspoon of vegemite into the mix as well.

Tip two if you have kids double the apple sauce you make or buy.”

Congratulations Simone!

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About Author

foodie cravings

I have foodie cravings all the time and sometimes at very odd hours, hence the name of this food blog, where I share my love for food and appliances that save me time in the kitchen. I also own Crust Mount Lawley with my burger eating half burger boy and am a mum to two girls - junior burger and baby cravings.

37 Comments

Zhuang Cheng , Lee on July 22, 2012 2:27 pm

i guess get a meat thermometer and always brown the outside of the meat :) and roast slow and long
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- Maria L on August 2, 2012 3:18 pm
  
  Adding some stock to the roasting pan will stop the vegetable trivet from burning and makes a wonderful gravy
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- Crystal McFarlane on August 4, 2012 8:59 pm
  
  Let my husband cook it so I don't burn it!
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Jean Rutherford on July 22, 2012 7:38 pm

Use the Weber to roast pork. Gives an excellent result as crackling is great although it does create arguments among my boys about who has got the most!
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shelley on July 22, 2012 10:57 pm

i believe that presentation of your roast is a big part. i always use the right roasting pan, i double check timer and temperature and make sure to use plenty of glaze.
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Michelle V on July 23, 2012 4:53 am

My top tip when roasting meats is to use a roasting rack to sit the meat on. This allows the juices to drain from the roast, then you can use these delicious juices to make a gravy to accompany your roasted meat.
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kerry santillo on July 23, 2012 5:21 am

To get that crispy skin happening and making chicken legs or wings finger lickin good put cola in your baking dish!!! it is marvellous and who would have thought.
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annette prout on July 23, 2012 6:10 am

We always microwave our Roast vegies first to make them soft then coat in oil and mixed herbs, they take less time and roast up nicely
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Andrew Mitchell on Facebook on July 23, 2012 6:47 am

To get a fantastic crackle on your pork first rub it with lemon juice second rub it with oil third sprinkle seasalt sparingly and your crackle will be perfect.
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James on July 23, 2012 11:48 am

Bake it in the bbq
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Peter on July 23, 2012 4:26 pm

For me, never take any shortcuts. A long cooking time on a good temperature will ensure that the meat is evenly cooked. The last thing we want to happen is to have the outside dried out and the inside is not properly cooked.
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lynne lillington on July 25, 2012 6:47 pm

My best tip for a roast,season well and insert some garlic slivers throughout the roast and let it reach room temperture and slow cook, with a little water in the roasting pan. Let sit 10 mins before carving and make gravy from the pan juices.
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Kim on July 26, 2012 7:00 am

When cooking a roast chicken always place breast side down for the first half of roasting time. You’ll end up with extra juicy white meat!
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Di on July 27, 2012 7:46 pm

Why not cook two different meats in seperate roastings pans, that way you can have one hot that night & other one cold next day.
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Maree Daniels on August 1, 2012 5:10 pm

Love love love roasting pork belly!! It's hard to go wrong and worth the effort. Nice and hot at first then leave it to cook slowly for melt in the mouth yum-ness!
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Laura Jilka on August 2, 2012 4:49 am

Clean your oven regularly. A smelly oven will hurt taint the flavour of your roast!
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Simone Nelson on August 2, 2012 9:58 pm

My roasting tip would be oil is not thing to be frugal with when cooking a roast I love using Cobram Estate oils especially the Garlic Infused Oil when cooking a Roast Pork, I also rub the pork with Masterfoods Garlic and Herb Salt Mix. Something I dont know if its common or not but something teh females in my family have done is use a bit of the leftover juices in a gravy but also adding ina teaspoon of vegemite into the mix as well Tip two if you have kids double the apple sauce you make or buy :D
Reply
Elosha Hasell on August 3, 2012 7:22 am

Take your time and do it right. Even if your awake half the night
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Barbara Skanavis on August 3, 2012 9:20 am

Always use an oven bag for a perfect roast, every time...
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Lauren Scott on August 3, 2012 12:12 pm

I love a good bit of garlic - so I make slits in the meat and pop half cloves in the slits, with some fresh herbs if I've got them - no drama if not.... the garlic infused meat is the star. The more slits the better!!
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Anna on August 3, 2012 1:44 pm

Always infuse garlic and rosemary into a leg of lamb before cooking. And always cook the lamb slowly for longer! No higher than 140 degrees!!:)
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Vivian on August 3, 2012 4:37 pm

Always remember to rest your meat, this allows the juices to run back into the meat, so it will never be tough and dry.
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Monique on August 4, 2012 12:01 am

Rest the meat for 20 minutes before carving. This allows the meat juices to redistribute (which keeps the meat moist) and makes carving easier everytime!
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Falon Downing on August 4, 2012 10:24 am

For perfectly crisp roast potatoes parboil slightly, starting with icy cold water! Works every time.
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Natalie Stoute on August 4, 2012 4:36 pm

I love slow cooked shoulder of lamb, greek style. The meat is so tender it literally melts in your mouth. The meat can also be used in many ways the next day - lamb wraps, pies, with salad... Mmmm I'm drooling at the thought!
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Liz on August 4, 2012 8:04 pm

Rub coarse sea salt into the rind or skin of meat before roasting. Makes for a great crackling or crispy skin on chicken or turkey. It's healthier too as it reduces that fat content on the outer skin.
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Kiely on August 4, 2012 9:47 pm

Halfway through roasting a leg of lamb, add the following mixture to the top for a delicious crust! 3 egg whites, beaten Tbs mustard Tbs chilled tubed rosemary Tbs crushed garlic 1 onion, finely diced Fold through all ingredients into the beaten egg whites and spread on top about 1 1/2cm thick.
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Tonya Walker on August 5, 2012 9:31 am

I use butter injected into my eat to keep it moist and tasting lovely!!
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Kelly Evans on August 5, 2012 10:29 am

Perfect Pork Crackling. Turn you oven up to 250 Degrees c. Score the fat on your port and massages olive oil, and a combination of Salt, Chilli Powder and Garlic powder into the scored pork fat/skin. Cook at this temprature for 20 - 30 minutes. then turn down your oven and cook for the remainer of the time at 170 Degrees. Serving this baby will be a treat ?
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Margaret on August 5, 2012 10:32 am

If you are roasting a large piece of meat, allow it to stand at room temperature for 1 hour and season just before placing in the oven.
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Linda Hynson on August 5, 2012 10:45 am

I like to cook roast pork on a wire rack over a tray of water-it is so tender and succulent:-)
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Lea on August 5, 2012 1:11 pm

Marinate the meat, let it infiltrate then slow cook in an oven bag, so it just falls tenderly, juicily off the bone
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Barbara Fehmel on August 5, 2012 2:04 pm

I cook a large roast cut it into servings and freeze, until needed, there is always a hot meal going.
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Kirsten W on August 5, 2012 3:38 pm

Buy Good Quality Meat. This has to be top of the list. More than absolutely everything else this is the number one factor that will make or break your roast. Don't confuse good with expensive either - some of the most fab cuts are wonderfully cheap - you just need to do a little bit of knowledge about what to look for.
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Vija on August 5, 2012 3:49 pm

Use Raspberry or Mixed Berry Jam and Rosemary sprigs to coat lamb before baking. The caramelised flavour is sensational
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Judi on August 5, 2012 6:52 pm

I cook mine in the slowcooker, then brown it in the oven whilst the roast vegies cook.
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Carissa M on August 5, 2012 9:27 pm

Turn the oven on! Cooked for my new in-laws once, there was the little issue of not turning the oven on whilst I entertained them with my best manners and wit, 18 years later it's still ONCE!
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