Sunday Lunch ( Archived) (45)

Sunday Roast (Beef) with all the trimmings
For those of you who didn't grow up with British parents, or maybe were never taught how to make a roast...I present to y...more
Christie Christie U.K.
Ingredients
4 servings

Roast -
1.5 kg roast beef joint
Plentiful amount of Tesco's Chicken and Steak Seasoning
Or pinch of garlic, coriander, paprika, and black pepper
Roasting dish
Spray oil
Tinfoil
- Veg: Carrot and Swede Mash, Asparagus -
3 carrots
2 parsnips
1 swede
20 g slightly salted butter
500 g asparagus
- Roasting potatoes -
750 g-1kg of roasting potatoes
- Yorkshire Puddings -
100 g plain glour
1 medium free range egg
175 ml milk
- Extras -
Salt
Rosemary
Olive Oil
Bistro Beef Gravy

Steps

Preheat the oven to 200*C fan. Spray the bottom of the roasting tin/dish with oil.

Rub the spices all over the beef, making sure to evenly coat it. Place the beef in the roasting dish and cover the whole dish with tinfoil. Place in the preheated oven to cook for 1 hr 30min, but be sure to take the tinfoil off with 15 minutes to go. This timing will make a medium-rare roast. Adjust your timing accordingly.
Sunday Roast (Beef) with all the trimmings recipe step 2 photo

While the roast is in the oven, prepare all the vegetables. For the potatoes, peel and chop in half. Boil them for 20minutes.

While the potatoes are boiling, peel and chop the carrots, swede, and parsnips into inch pieces. Set aside.

Prepare the Yorkshire Pudding mixture. Combine the flour, egg, and milk. Whisk until mixed through. Pour into 8-12 cupcake tins. Set aside.

When you can pierce the potatoes easily with a form, drain them from the water. Place them into a roasting tin and cover them with olive oil, pinches of salt, and pinches of rosemary. When there is about an hour left on the roast: Pop the potatoes into the oven with the roast for 45minutes. Be sure to turn them every 10-15minutes to make most of the potatoes nice and brown.
Sunday Roast (Beef) with all the trimmings recipe step 6 photo

While the potatoes are roasting. Begin to boil the carrots/parsnips/swede for about 30minutes, until very fork tender.

Now is a good time to cook up the asparagus! I like to roast them. So place them in a roasting dish and cover them with olive oil, salt and, rosemary. Put them in the oven (for 15minutes) to roast when there is 15 minutes left for the beef to cook! Rotate the asparagus occasionally.
Sunday Roast (Beef) with all the trimmings recipe step 8 photo

Put the yorkshire puddings in the oven now (about 12minutes left on the roast) Be sure to give them room to rise. They should take between 9-13minutes to rise and set. We burnt ours a little! Whoops!
Sunday Roast (Beef) with all the trimmings recipe step 9 photo

By now the carrots/swede/parsnips should be ready to mash! Drain the water out and place them in a bowl. Mash together with a 20 grams of slightly salted butter. Some people also add in a dash of milk, but as we are allergic we avoid it.
Sunday Roast (Beef) with all the trimmings recipe step 10 photo

By now the oven should be beeping and demanding your attention :) Check the asparagus, yorkshires, potatoes, and beef are properly cooked. You should be able to put a fork in the asparagus, the yorkshires will have risen and browned slightly (we burnt ours a bit!), the potatoes should like nice and brown, and the beef should be pink in the middle (if rare).
Sunday Roast (Beef) with all the trimmings recipe step 11 photo

Serve up and enjoy! We ended up using store bought Bisto gravy.

Can I hav a Mc Donalds instead plz

Philistine

I want to find the best recipe for “Toad-In-The-Hole”. A long time ago I had a good cookbook with that dish— I think it was a large buttermilk biscuit or roll with some of the middle scooped out, fill w/ cheese, bacon, egg.