Lesson “Sunday Roast”

In those rare warm and dry days, when the sun shines in England, and it happens on Sunday, every self-respecting Englishman takes out his barbecue, coals, and firewood from the shed. The aromas of fried meat floating over the fences drive the hungry passers-by and the neighbours, who have no money for a barbecue, crazy. In addition to the world-famous British beef the island is also very fond of lamb. People here like to look at the endless green meadows dotted with white sheep, and they also love to fry sheep’s legs on Sundays 😊 As a rule, the whole family gathers for Sunday Roast. If, by unlucky coincidence, everyone lives in apartments, then the ritual is not violated – there are thousands nearby pubs for this. When I moved to the island, I was immediately invited to an English family for Sunday Roast. I decided to devote my April lesson, during the season of young lamb, to this tradition. Chef Ivan Slinko and his my sous-chef helped me. During the lesson, we learned to properly chop and fry lamb, to cook various root vegetables, even such an unusual for us as parsnip, and that butter improves the taste of vegetables. Ivan taught us how to make meat sauce, which no British lunch can do without. The sauce is traditionally made from baked beef, pork, or lamb juices, but even chicken or turkey can do. For dessert, we prepared Queen Victoria’s favourite cake, Victoria Sandwich. It was invented by the royal pastry chef when the queen grieved the death of her beloved husband – Prince Albert. It is very easy to bake, and it’s really tasty thanks to the chiffon biscuit invented by the British. Lamb for our lesson was delivered from Bessarabia. School sommelier Konstatin Vidoborenko selected local wines created by the Ukrainian Zeus Ivan Plachkov from the Bessarabian winery Kolonist: Odessa Black Kolonist and Muskat Kolonist. Usually classes in our school were held on Sundays, and so it happens just in the afternoon. Sunday Roast appealed to our guests. The only English tradition that we violated was that our guests didn’t have to wash the dishes at the end of the meal 😊

Lesson recipes:

• Bessarabian ‘black’ lamb
• Honey-roasted parsnips
• Victoria sandwich

Photos from the lesson