So, I decided to start a series of entries with the subject of "Roasts of the world". I would like to publish here some of the recipes for roasts that I have tried "in situ" (lucky me!) Others will be cooked after researching and trying to be the close to the "real thing". First things first, because I live in England and because this plate is undoubtedly one of the most representative dishes in the british gastronomy, my first roast entry is the british Sunday roast.
There's a Sunday roast, everywhere you go...on a Sunday of course, with a choice of meat, you can have roastbeef, or lamb or pork, with all the trimmings. My only concern is that I have been served (in some of them) frozen boiled veggetables with the roast, no herbs, no olive oil (quite unbelievable for me, being a spanish and an olive oil addict) Anyway, I hardly reccomend to use fresh vegetables, because they are easy to make, and delicious. This roast is a beef one, and I included the tasty goose fat roast potatoes, the mighty Yorkshire pudding, the fresh vegetables (honey glazed) and stuffing balls (Iknow, I Know, you are not supposed to serve stuffing with the beef, but I like stuffing and I wanted to show it here, so what?) All this is served with gravy, proper gravy, of course, don't think about that brown paste like powder that you need to mix with boiling water, no no no... proper gravy is easy to make and very tasty, really. Sunday roast is delicious if you follow the rules, so...ladies and gentleman I give you the Sunday Roast...(you may need a siesta afterwards)
For the roast beef (or the meat you want)
1 piece of meat (whatever you choose)
1 onion peeled and cut in half
5 0 6 garlic cloves
4 sprigs of thyme
salt and pepper
Preheat the oven to 200degrees. Season the meat and seal it on a high heat until brown. Place it in the oven tray with the onion, the garlic and the thyme (don't forget the oil it has been fried on and the juices). Bake at 200 for the first 20 minutes, then lower the heat to 170, cover with foil and cook for 20 minutes for every 500g of meat. Reserve the cooking liquids for the gravy.
For the Yorkshire pudding
150g plain flour
salt and pepper
olive oil or beef dripping
Preheat the oven to 180degrees. Get a muffin tray and place small quantities of the olive oil of beef dripping (whatever you decide to use) in every hole. Place the tray in the hot oven and heat, this is essential for the pudding to rise.
Sieve the four and place it in a big bowl, add the beaten egg and the milk, mix and season well. Take the muffin tray from the oven and fill two thirds with the mix in every hole, quickly return the tray to the hot oven and bake for 25-30minutes.
For the potatoes
1 kg floury potatoes such as King edward
100g goose fat or oilive oil
Preheat the oven to 18o and place the fat or the olive oil in an oven tray inside the oven to heat while you boil the potatoes. Boil the potatoes in plenty of boiling water for just 5 minutes, no more, you don't want to cook them through. Drain the liquid and shake the pan to soften the edges, this will make them crusty in the oven. Place the potatoes in the preheated oven tray and bake 40-50 minutes shaking the tray every now and then and turning them halfway through. Season with salt once they are coked.
For the stuffing
250g fresh white breadcrumbs
1 onion finely chopped
6-8 sage leaves chopped
salt and pepper
Sweat the onion in a pan with the olive oil until is a bit translucid, add the chopped sage and the breadcrumbs, season well and mix until everything is combined. Transfer to a bowl and add the beaten egg. Shape this mixture into bite size balls and place them in a greased oven tray. Bake for 20-25 minutes or until golden brown.
For the glazed vegetables
2 or 3 carrots
2 or 3 parsnisps
100ml orange juice
3 sprigsof thyme
salt and pepper
Cut the carrots and parsnisps into batons, and boil them for five minutes. Drain the water and place them in an oven tray. In a bowl mix the honey, oranje juice, salt and pepper and the thyme and drizzle over the vegetables. Bake at 170 for 20 minutes or until they are golden brown.
For the gravy
100ml white wine
100ml beef or chicken stock
1 tablespoon flour
It's important to keep the liquid that the meat has been cooked in. Place the roast tray (without the meat) on the stove on high heat and scratch the surface with a woodenspoon. Add the wine and carry on scratching, when the juices have reduced a little, add the flour and stock, and keep on scratching until everything thickens and all the juices are combined. Place in a gravy pot and reserve.
When you have cooked everything, it's time to serve the roast. To do this, thinly slice the beef and place 3 or 4 slices in each plate, along with 4 or 5 roast potatoes, 4 or 5 stuffing balls, the vegetables and one Yorkshire pudding per head. Serve with the gravy. (and an antacid for dessert!)