I love, love, love a roast dinner, it’s like a big hug. Be it roast chicken, beef, pork, whatever, it’s the best in comfort food. That is of course if you can forget about how many dirty dishes you are generating, but try and put that out of your mind until that last succulent bite goes in your mouth and you are fully sated. Most people have been cooking a roast of beef since they were knee high to a grasshopper so I won’t go into much detail here. I prepare a rub of chopped fresh rosemary, fresh ground coriander seeds, minced garlic, kosher salt, fresh ground pepper and a little olive oil, massage this all over your roast. Lay the roast in the pan on top of halved carrots and thick slices of onion (these will work as your rack and make your gravy tasty) Pop in an 450 F oven and then immediately turn down to 325 F. Roast until done, we like ours med. rare and I use a meat thermometer to let me know when I’ve gotten there. Let rest for about 20-30 minutes wrapped up to keep warm.
A roast dinner for me is of course the meat, then potatoes mashed with lots of butter, milk, a little cream and salt and pepper until they are wonderfully creamy but not elasticky (is that a word?) and smothered in gravy, a side veg., today we are having steamed asparagus, bearnaise sauce and of course, yorkshire pudding, but mostly yorkshire pudding, oh, and did I mention yorkshire pudding?
Yorkshire pudding is one of those foods on my list of “what would you eat at your last meal?”, positively smothered in gravy and maybe a little bearnaise (and I wonder why I’m fat, *sigh*). When my kids were younger there was always a fight over who would get the most yorkshire’s, my oldest son especially loved these and although I always made two for each person, he would have been happier to have five and everyone else could settle for one a piece.
This is my recipe for Yorkshire Pudding, some of you may call these popover’s but either way, once drowning in gravy you can’t help but savour every morsel.
Makes 8 puddings
3 large eggs
1 cup of whole milk
3 tbsp. vegetable oil
1/2 tsp. salt
1 cup of flour
Preheat oven to 425 F
Pour 1 tbsp of vegetable oil into each of 8 sections of a muffin tin and grease around the top of the muffin tin, put in the heating oven until ready to use. You may want to turn on your oven vent for this as the oil may begin to smoke.
Whisk together eggs, milk, oil and salt, add flour and whisk until smooth. Remove muffin tin from oven and pour batter into oiled sections of tin, return muffin tin to oven and bake for 30 minutes. Resist opening the oven door!
Serve with your favourite roast meal slathered in gravy. Oh, and try and find someone to do all those nasty dishes for you.