Posts Tagged ‘roast’
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Roast sirloin of beef
Serves 4-6
- 1.5-2 kg boned sirloin of beef (fat left on)
- 4 lrg parsnips
- 1 gls red wine
When it comes to a traditional joint of roast beef nothing beats a good piece of sirloin. It is a little extravagent at £20 the kilo, but well worth it in my opinion! For this roast you’ll need a joint of at least 1.5 kilos to cook properly - this should be easily enough for 4 or 5 people. Read full post
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Yorkshire pudding
Serves 4-6
- 200g flour
- 3 eggs
- A pinch of salt and pepper
- Up to 400ml or 3/4 pint of milk
- Beef dripping or lard
This is a recipe that I have adapted from Jane Grigson’s English Food - I can’t recommend this book highly enough as a wonderful celebration of English cooking. It is true that, as a nation, we did once have something to shout about when it came to food.