I love Yorkshire pudding. It’s just one of those things I grew up eating (British boarding school, y’know) and no matter how terrible they used to make them (and believe me, they did), yorkshire pudding are absolute must-haves in my kitchen when roast beef is to be made.
(searing the beef before roasting)
Josh felt like a bit of roast (‘a man has to have his roast!’ – yes it’s funny but only if you know him) and I made a mistake of letting him buy the beef. He came back with a 1/2 kilo piece of topside that was absolutely void of any visible fat at all. Seriously, how are you supposed to make great Yorkies without any beef drippings?
Roast Beef (for two + leftovers)
- 1/2 kg topside roasting beef
- 2 tbsp of olive oil
- salt & pepper
Preheat the oven to 200’c. Rub the olive oil into the beef with your hands. Add a little bit of salt and pepper to season. In a non-stick frying pan, sear one side of the roast beef for about 5 minutes. Rotate cook for about 3-4 minutes on each side or until the meat is nicely browned. Bung it in the oven for about an hour (it’s a small piece of beef that you have already seared, so it doesn’t need long)
Roast Potatoes with Rosemary
I am sad to announce a recent family tragedy. Recently our rosemary supplier (i.e. our neighbour) had decided to discontinue their supply (i.e. they removed the whole beautiful sidewalk rosemary bush) but have no fear we have found an alternative local supplier who would continue with their gift of this amazing herb.
- 6 new potatoes (Josh and his dad dug these themselves)
- 1 tbsp of olive oil
- 2 springs of rosemary leaves, finely chopped
- 1 clove of garlic, finely chopped
Peel the potatoes and place them in cold water. Bring to boil and simmer for about 5 minutes (you just need to parboil the potatoes because they will be roasted again). By now your roast beef should produce some sort of decent dripping (or not if you sent your silly husband who came back with fat-free beef). Drain the potatoes and shuffle them around in the colander a bit (so the surface takes in the oil and becomes more crispy. Toss in olive oil, rosemary and garlic mixture. Season with a bit of salt and pepper and roast them on the same tray as the roast beef so they soak up for the roasting juices for about 30 minutes.
This makes about 12 small Yorkshire puddings (in 12 x mini muffin trays) and serves four normal people. But I’m not a normally person and yes I will eat them all given the opportunity.
- 1 cup of plain flour
- 1/2 tsp of salt
- 2 eggs
- 1/2 cup of milk
- 1/2 cup of water
- 12 x 1 tsp of oil for each pudding
Sift the flour and salt together. Add egg, milk and water and whisk gently until they combine. Leave them to sit for about 5-10 minutes. By now your roast should be done. Remove the roast, cover with some foil to rest. If your potatoes aren’t done, that’s fine. Leave them in. Turn your oven up to 240’c and place your baking tin to heat up for 5 minutes. Add a tsp of oil in each of the 12 holes and put the roast tin back in for about 5 minutes. The oil needs to be smoking hot so be very careful. Work quickly, pour the batter into each hole filling it to about 2/3 full and place the batter back in the oven and not open the oven door for 15-20 minutes or until they rise and are fluffy and golden. Eat immediately. Yorkshire puddings do not sit around long (especially when I’m around).
I also served the roast beef, potatoes and Yorkies with some steamed broccoli, cauliflower and carrot. But I think I pretty much just ignored the beef, potatoes and veggies and just ate the Yorkies with lots of gravy.