Cathryn's Kitchen

TUESDAY, 24TH MARCH 2015

Roast Beef and Yorkshire Puddings!

We have employed a UK couple Andrew and Suzanne Boothroyd, who have moved over to Australia to work in our company.

We have employed a UK couple Andrew and Suzanne Boothroyd, who have moved over to Australia to work in our company. The weather is starting to cool down now, so we decided to cook something warm and hearty!

Roast Beef and Yorkshire Puddings (Suzanne's family recipe)
There was 10 of us for Dinner, so I bought a 3kg ribeye Roast with the bones still attached.

To the meat add cloves of garlic and cover with lots of cracked black pepper. Seal the meat first in a hot oven for 15 minutes and then turn it down to a moderate temperature and cook in the oven for an hour. Take the meat out of the oven, cover with foil and rest for 20 minutes.

Gravy
Drain off the juices from the meat into a saucepan and add 2 tablespoons of flour, a cup of red wine and half a cup of vegetable stock. Blend this altogether with a teaspoon of jam, if you like your sauce a little sweeter.

Suzanne's homemade Yorkshire puddings
 
For 4 people (we doubled this recipe)
 
Ingredients
75g plain flour
2 eggs
75ml milk
55ml water
salt & pepper
oil for the tins (my mum uses lard)

Method
Mix the flour, milk, water, and eggs together in a large bowl and add some salt & pepper to season. Put the yorkshire pudding tins in the oven, at 220 degrees Celsius for about 15 minutes, before you add the mixture so that the oil is really hot. Pour the mixture in to the tins and cook for 15 to 20 minutes until golden brown and puffed up. 

Serve with horseradish potato mash (add a couple of tablespoons of horseradish cream to the Mash), steamed green peas, carrots, and Suzannes' yorkshire puddings.
Our Cabernet Sauvignon and Tempranillo.

 

 

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