Page 20 - Ranger Home Care - Go to Guide

INGREDIENTS
FOR THE YORKSHIRE PUDDINGS • 225g/8oz plain flour
• 8 free-range eggs
• 600ml/20fl oz milk
• sea salt and freshly ground black pepper
FOR THE VEGETABLES
• 1 cauliflower, cut into large florets
• 300g/101⁄2oz French beans, trimmed • 1 broccoli, cut into large florets
• 8 carrots, peeled and cut into batons
FOR THE ROAST BEEF
• 2.75kg/6lb 2oz whole beef sirloin, fat and sinew trimmed
• 250g/9oz beef dripping or lard
FOR THE ROAST BEEF
• 200ml/7fl oz red wine
• 1 litre/13⁄4 pints beef stock
FOR THE ROAST BEEF
• 2kg/4lb 8oz large floury potatoes such as King Edward, each peeled and cut into 2 or 3 pieces
FOR THE ROAST BEEF
• 200g/7oz smoked streaky bacon slices, cut into lardons
• 500g/1lb 2oz Brussels sprouts, trimmed and finely shredded
• 250g/9oz cooked chestnuts, roughly chopped
• 175g/6oz butter
ROAST BEEF
Main Meal
Prep time: Cooking time: Serves:
Less than 30 mins 1 - 2 hours
4 people
1. First prepare the Yorkshire pudding batter. Pour the flour into a large mixing bowl. Make a well in the centre, then whisk in the eggs one at a time, bringing in the flour from the insides of the well as you do so.
2. Gradually whisk in the milk until the batter is smooth and well combined. Season with salt and pepper, then cover the bowl and chill in the fridge overnight.
3. You can also prepare the vegetables a day in advance. Bring a large pan of salted water to the boil. Prepare a large bowl of iced water. Add the cauliflower florets to the boiling water and boil for 4-5 minutes, or until perfectly tender. Remove from the pan using a slotted spoon and plunge into the bowl of iced water. Set aside until the florets have cooled (this will prevent them from continuing to cook). Drain, transfer to a roasting tray and set aside.
4. Repeat the process with the French beans, simmering them for just 2-3 minutes. Add the drained, cooled beans to the tray.
5. Repeat the process with the broccoli florets, simmering them for 1-2 minutes. Add the drained, cooled broccoli to the tray.
6. Repeat the process with the carrot batons, simmering them for 6-7 minutes. Add the drained, cooled carrot to the tray.
7. This will ensure you have all the vegetables prepared and perfectly cooked ready to reheat on the day. Chill all of the vegetables, covered, in the roasting tray (or in a re-sealable food bag or plastic container) until needed..
8. On Christmas Day, prepare the beef. Preheat the oven to 200C/180C Fan/Gas 6.
9. Score the fat of the beef in a criss-cross pattern using a sharp knife, then season the beef generously with salt and pepper.