Roast beef and Yorkshire Pudding

been postponing to make this for a long long time..

freshly baked yorkshire puddings, crisp n fluffy

roasted beef, not a premium one tho'..just make use of wutever in the freezer..:D
i shud have seared the meat more, it'll be more juicy

our humble dinner..:D
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Jamie Oliver's 'foolproof' Yorkshire puddings

1/2 pint (285 millilitres) milk
4 ounces (115 grams) all-purpose flour
Pinch salt
3 eggs
Vegetable oil

Preheat oven to 450 degrees F.
Mix the batter ingredients together. Let rest for 10 minutes
Preheat a Yorkshire pudding tray or muffin tin with 1/2-inch (1 centimetre) of oil in each section. After the 10 minutes divide the batter into the tray. Cook for around 15 to 20 minutes until crisp and puffy, don't open the oven door before then or they won't rise.

Gordon Ramsay's authentic Roast beef with Gravy

(4-6 servings)

1.2-1.5kg rib of beef, on the bone

sea salt and black pepper

2tbsp olive oil


few thyme sprigs

4 garlic cloves (unpeeled)

2 red onions, peeled and sliced

4 plum tomatoes, halved

350ml water [ ramsay use red wine :) ]

1.2 litres beef stock

Allow a couple of hours before cooking to bring the beef to room temperature and make the Yorkshire batter.

Heat the oven to 200C/Gas 6. Season the beef and sear in a hot roasting pan with a little olive oil to brown on all sides, about three to four minutes on each side. Transfer to the oven and roast for 15 minutes per 450g, rare or 20 minutes per 450g, medium.

When the beef is cooked, transfer to a warmed plate and leave to rest, lightly covered in foil, in a warm place while you cook the puddings and make the gravy.

To make the gravy, pour off excess fat from the roasting pan, place on a medium heat and add the thyme, garlic, onions and tomatoes. Cook for four to five minutes, then pour in the water and bring to a simmer. Squash the tomatoes to help thicken the sauce. Pour in the stock and bubble for about 10 minutes until reduced by half. Pass the gravy through a sieve, pressing the vegetables to extract their flavour. Bring back to the boil and reduce.

Carve the beef thinly. Serve with the gravy, Yorkshire puddings, Yorkshire puddings, sauteed cabbage, glazed carrots and roast potatoes.

note : errr...i do not follow the recipe to every detail..feel free to improvise :)


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