you need to know how to cook a roast and how to perfect Yorkshire
Puddings (basically a popover but a tad different).
Today, I succeded! It is a major triumph - I think a right of passage
in acceptance by your English man. Haha There is a lot of pressure to
do it right and damn it, I nailed it!!! Wahoo!!
Simon told me that I did such a wonderful job that he now wants this
every Sunday. I did have a lot of fun puttin it all together and
figuring things out with him... We will see! :)
Ladies, I think this meal goes down in history for a tell tale, for
sure way to win a man's heart through his stomach!!!!
Here is my step by step to eat about 5:15...
1:15 preheat oven to 325. Prep roast in pan ( I used a 3.2 lb chuck
roast). Salt and pepper each side and add about a half cup of water
into the bottom of the pan. Cover with foil
1:30ish put in the roast on the center rack
Do all of your prep work - clean and cut veggies & place in the
steamer so they're ready to go, get all f your ingredients sorted for
the yorkshires, cut up potatoes and place on a baking sheet covered in
foil insides down, place sprigs of Rosemary and thyme throughout the
pan and drizzle with olive oil. Cover with plastic wrap until ready to
cook.
2:30 prepare yorkshire batter (see below)
3 turn roast over, recover and put in about another hour
4 pull out roast ( if ready) and set oven to 400
4:20 put in potatoes on the top rack and Yorkshire pan on the center
4:30 take out Yorkshire pan and add mixture. (See below for super
important details!)
Make gravy and let simmer (we just use a brown gravy packet and Simon
added grilled onions to it. Yum)
4:45 Turn on the steamer and steam veggies for 10-15 minutes
5 take out potatoes, quickly!!!!!!!!!! (and carefully!!!!!!!)
5:10 yorkshires should be done
Set oven to 330, when ready, put in bread & butter pudding for about
an hr (until it isn't watery anymore)
By 5:15 you'll have a heavenly meal on your plate. Enjoy!!
Here are the recipes for Yorkshire puddings and Bread and Butter
pudding:
Yorkshire pudding (courtesy of Martha Stewart, revised by me)
Mix 2 cups flour, 1 tsp coarse salt and a little bit of cracked
pepper. Create a well in the center.
Measure out about 3 cups milk. (2% is good. Original recipe called for
whole)
Pour about 1/4 of the milk and 4 eggs, beaten into the well and whisk
together. Fold in the flour.
Add about half of the remaining milk and beat with an electric mixer
on low until liquid. Set for about 1 1/2 hrs at room temp. Set
remaining milk aside, room temp
Put about a tsp of lard in the bottom of each cup of a 12 cup muffin
tin.
Once you pull the roast out, turn up the heat to 400 an put in the
potatoes and the Yorkshire pan.
Now, slowly add more milk and mix with the electric mixer on low. You
may not need all the milk, just get it to the consistency of cream. I
used a total of 2 1/2 cups or so.
About 10 minutes in, take out the pan and fill each tin about 3/4 of
the way. Put in the oven on the center rack, centered pefectly, shut
the door, and do NOT open it for anything. Your potatoes will be just
fine unturned.
They should begin to rise after about 10 min or less and continue
until about 20 or 30 in. They are done when they are golden brown. If
they start to fall when you open the door, they aren't done so close
the door quickly!!! Should take about 40 minutes.
Bread and butter Pudding, courtesy of Simon's dad
1 pint (20 oz) milk, hot
2 large eggs
1/2 c sugar
Whisk together
Butter 3-5 slices of stale bread (if ends, slice the end off. Some
take all the crust off) and quarter.
Layer half the bread in casserole dish and pour half the mixture over
it. Layer the remains of the bread and then the rest of the mix.
Sprinkle with raw sugar and all spice. If desired, currants and or
raisins.
Bake at 150C (332f) for about an hour or so, until it isn't watery at
all
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