food

Home is where the Roast is

Chef Brendan is toasting his mum and grandmum tonight with an epic British Sunday Roast Dinner. On the menu, Rib-Eye Roast with Gravy, Yorkshire Pudding, and Cheesy Cauliflower. For dessert, every British kid’s favorite, Jam Roly Poly. What’s in a name?

food

Home is where the Roast is

Chef Brendan is toasting his mum and grandmum tonight with an epic British Sunday Roast Dinner. On the menu, Rib-Eye Roast with Gravy, Yorkshire Pudding, and Cheesy Cauliflower. For dessert, every British kid’s favorite, Jam Roly Poly. What’s in a name?

Ingredients

Ribeye Roast

  • 4lb rib eye roast, tied and seasoned
  • Salt and pepper, to taste

Gravy

  • ¼ white onion, diced
  • ½ cloves garlic, chopped
  • ¼ bottle red wine
  • 1 teaspoon tablespoon butter
  • 1 bay leaf
  • 5 cups low sodium beef stock
  • 1-2 tablespoons beef bouillon paste

Steps

Ribeye Roast

  1. Preheat oven to 325 degrees Fahrenheit.
  2. Season the ribeye liberally with salt and pepper.
  3. Sear on all sides in a cast iron pan set on high.
  4. Remove from the pan and add to a sheet tray with a wire rack.
  5. Set in the oven and cook until the internal temperature has reached 120 degrees Fahrenheit.
  6. Allow to rest for 20 minutes.
  7. Carve into slices and serve with gravy.

Gravy

  1. Melt butter in a large saute pan over medium heat.
  2. Add the onions and garlic and caramelize until golden brown and sweet smelling.
  3. Add bouillon paste and mix well.
  4. Add the red wine and reduce by ¾.
  5. When the wine has reduced add the beef broth and the bay leaf.
  6. Cook until slightly thickened and beefy, strain and serve.

Ingredients

  • 285 milliliters milk
  • 115 grams all purpose flour
  • 3 eggs
  • Salt, to taste

Steps

  1. Preheat the oven to 375 degrees Fahrenheit.
  2. Fill each cup of a muffin tin with 1 tablespoon of canola oil and preheat in the oven for 3 minutes.
  3. In a large bowl, mix together the milk and eggs.
  4. Once combined, whisk in the flour and salt into the liquid mixture and pass through a fine mesh strainer.
  5. Remove the muffin tray from the oven, fill the muffin tins ⅔ full of the batter and return to the oven.
  6. Shut the door and leave for 25-30 minutes. Ensure you don't open the oven door before they are finished or they may collapse.

Ingredients

  • 2 cups 1% low-fat milk, divided
  • 8 teaspoons all-purpose flour
  • ½ teaspoon salt
  • 6 ounces sharp cheddar cheese, grated
  • ¼ teaspoons black pepper
  • 1 each cauliflower, cut into florets and blanched

Steps

  1. Preheat the oven to 375 degrees Fahrenheit.
  2. Combine ¼ cup milk and flour in a saucepan. Whisk until well combined and cook for a couple of minutes.
  3. Stir in remaining ¾ cup milk and salt. Bring to a boil over medium heat, stirring frequently.
  4. Reduce the heat to low and simmer 2 minutes or until slightly thickened, stirring constantly.
  5. Once thickened, remove it from heat. Stir in the cheese and pepper, whisking until cheese melts.
  6. Place cauliflower in a baking dish and cover with cheese sauce.
  7. Place in the oven for about 15 minutes or until golden brown and bubbly.

Ingredients

  • Softened butter, for greasing
  • 7 ounces self-rising flour, plus extra for dusting
  • 3 ½ ounces shredded suet
  • 1 tablespoon sugar
  • Salt, good pinch
  • 150 milliliters 2% milk
  • 7 tablespoons strawberry jam

Steps

  1. Preheat the oven to 350 degrees Fahrenheit convection.
  2. Butter a large sheet of parchment paper and set aside.
  3. In a large bowl stir together the flour, suet, sugar and salt until fully combined. Slowly stir into milk to form a soft, spongy dough.
  4. Tip the dough out onto a floured surface and knead for a few minutes. Roll the dough out to a 8½in x 13 inch rectangle.
  5. Spread the jam onto the dough, leaving a ½ inch border around the sides. Gently roll the dough up from the short end and transfer to the greaseproof paper, seam-side down. Wrap the roly poly in the baking paper, making a long pleat in the paper to allow the pudding to expand as it cooks. Twist the ends of the paper like a Christmas cracker and tie tightly with kitchen string to seal the pudding inside. Repeat the process with a large piece of kitchen foil.
  6. Place the pudding onto a roasting rack set on a deep-sided roasting tin. Pour boiling water halfway up the roasting tin and cook in the oven for 30–35 minutes.
  7. Remove the pudding from the oven, unwrap the kitchen foil, then snip the string and unwrap the paper. The pudding should be well risen and lightly browned in places. Don’t worry if the jam has made its way through to the outside of the pudding a little – it will taste all the more delicious.