Roast beef & Yorkshire pudding

Roast beef & Yorkshire pudding

serves 6–8
1.8kg/4lb joint of beef
splash of red wine
300ml/10fl oz reduced beef stock
salt and freshly ground
black pepper
For the Yorkshire pudding
175g/6oz plain flour
1 teaspoon salt
300ml/10fl oz cold milk
3 eggs, beaten
60g/21⁄2oz beef dripping
•To prepare the Yorkshire pudding batter, sift the flour into a mixing bowl with the salt. In another large bowl, mix together the milk and 150ml/10fl oz water, and whisk with the beaten eggs. Add this to the flour in a thin stream, whisking to a smooth batter. Leave to stand for 60 minutes at room temperature.
•Preheat the oven to 240°C/475°F/Gas mark 9.
•Season the joint of beef heavily with salt and pepper, rubbing it in all over. Sit the joint on a rack in a roasting tin, and roast in the oven for 25 minutes, then reduce the temperature to 200°C/400°F/Gas mark 6 and continue roasting for a further 25 minutes. It is important not to open the oven door for more than a few seconds at any time from start to finish.
•Remove the meat from the oven and allow to rest on its rack for about 30 minutes in a warm place, covered with foil. Increase the oven temperature to 230°C/450°F/Gas mark 8.
•While the meat is resting, cook the Yorkshire pudding. Put the beef dripping into a metal pan at least 6.5cm/21⁄2in deep, and put in the oven until smoking hot. Give the prepared batter a final whisk, and pour into the fat. Bake for 25–30 minutes, when the pudding will be well risen with a crisp, golden crust.
•Make a gravy by pouring off the fat from the roasting tin. Place the pan over a high heat, and deglaze it with a splash of red wine. Add the stock and boil fiercely, scraping the stuck-on sediment with a wooden spoon. Taste and adjust the seasoning if necessary.
•Serve the roast beef cut in slices, accompanied by the gravy, Yorkshire pudding and roasted vegetables.


 serves 4
25g/1oz butter
450g/1lb minced beef
1 onion, chopped
2 garlic cloves, crushed
50g/2oz bulgur wheat, soaked
25g/1oz Parmesan cheese
1 celery stick trimmed and sliced
2 tablespoons horseradish sauce
2 tablespoons tomato purée
2 tablespoons instant oatmeal
1 tablespoon chopped fresh
thyme leaves
salt and freshly ground
black pepper
For the relish
2 tablespoons horseradish sauce
150ml/5fl oz sour cream
•Grease and line the bottom of a 700g/11⁄2lb loaf tin. Preheat the oven to 180°C/350°F/Gas mark 4.
•Melt the butter in a large pan, and add the minced beef, onion and garlic. Sauté, stirring, for 7 minutes until the meat is brown and sealed.
•Transfer the mixture to a bowl, and add the remaining ingredients. Mix well, season and spoon into the prepared tin. Cover with foil.
•Stand the loaf tin in a roasting tin, and add 2.5cm/1in of water. Carefully place in the oven and cook for 11⁄2 hours.
•Mix together the relish ingredients in a bowl. Turn out the meatloaf and garnish with the fresh thyme. Serve with fresh vegetables and the relish as a condiment.

Beef olives in gravy

serves 4
8 ready-prepared beef olives
4 tablespoons chopped fresh flat-leaf parsley
4 garlic cloves, finely chopped
4 rashers smoked streaky bacon, finely chopped
grated zest of 1⁄2 small orange 2 tablespoons olive oil 300ml/10fl oz dry red wine 1 bay leaf
1 teaspoon granulated sugar 50g/2oz pitted black olives,
salt and freshly ground black pepper
•Flatten out the beef olives as thinly as possible, using a meat tenderizer or mallet.
•Mix together the parsley, garlic, bacon and orange zest. Season with salt and pepper. Spread this mixture evenly over each beef olive. Roll up each beef olive tightly, then secure with a cocktail stick or toothpick.
•Heat the oil in a frying pan, and sauté the beef olives on all sides for 10 minutes until browned.
•Drain the beef olives, reserving the pan juices, and keep warm. Pour the wine into the juices, add the bay leaf and sugar. Season with salt and pepper. Bring to the boil, and boil rapidly for 5 minutes to reduce slightly, stirring.
•Return the cooked beef olives to the pan along with the black olives, and heat through for a further 2 minutes. Discard the bay leaf and carefully pull out the cocktail sticks or toothpicks.
•Transfer the beef olives and gravy to a serving dish. Serve immediately.

Beef, tomato & olive kebabs

serves 8
450g/1lb rump or sirloin steak 16 cherry tomatoes
16 large green olives, pitted
For the baste
4 tablespoons olive oil
1 tablespoon sherry vinegar
1 garlic clove, crushed
salt and freshly ground black pepper
For the relish
6 plum tomatoes
1 tablespoon olive oil
1⁄2 red onion, finely chopped
1 garlic clove, chopped
1 tablespoon chopped fresh flat-leaf parsley
1 tablespoon freshly squeezed lemon juice
•Soak 8 bamboo skewers in cold water for at least 30 minutes to prevent them burning.
•Using a sharp knife, trim any fat from the steak, and cut the meat into roughly 24 evenly sized pieces.
•Thread the pieces of steak onto the skewers, alternating the beef with the cherry tomatoes and the green olives.
•To make the baste, combine all the baste ingredients in a bowl.
•To make the relish, plunge the tomatoes in a bowl of boiling water, then drain and transfer to a bowl of cold water. Peel off and discard the skin, and chop the flesh.
•Heat the oil in a small pan, and sauté the onion and garlic for
3–4 minutes until softened. Add the tomatoes and cook for a further 2–3 minutes. Stir in the parsley and lemon juice, and season with salt and pepper. Set aside and keep warm.
•Barbecue the kebabs over hot coals for 5–10 minutes, basting and turning frequently. Serve with the relish.


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