Sunday roast beef with giant caramelised yorkshire puddings and scalloped potato blooms with comte and garlic.
Jump to RecipeIts mothers day this weekend here in England, and i wanted to make a Sunday roast with a bit of a difference.
My mum cooks a roast dinner for us every Sunday, so making a regular roast with normal roast potatoes and Yorkshires didn’t feel very special.
She makes the most incredible roast potatoes, so i can’t compete with that, so instead made these scalloped potato blooms.
The potatoes are thinly sliced and dipped in a mixture of cream, grated comte cheese, garlic, mustard and herbs. I also added a little beef dripping instead of butter or goose fat.
I arranged them in a muffin pan to resemble flower blooms and then baked them until golden.
When you serve them they open up slightly on the plate.
The idea for a giant caramelised onion Yorkshire pudding was inspired by a vegetable toad in the hole i had recently.
I love traditional Yorkshire puddings, but i thought it would be fun to experiment.
Sunday roast – An English tradition
Sunday roast is a very traditional meal here in England, I grew up having it for dinner every week.
Usually it consists of a roasted meat joint, like beef, lamb, pork or a whole chicken or turkey.
Usually served with roast potatoes cooked in goose or duck fat (though now a lot of people just use olive oil).
Then there is lots of veg, like roasted parsnips and carrots and greens.
My mum usually makes cauliflower cheese, a baked cabbage dish also with cheese and honey roasted parsnip’s and carrots and some broccoli.
Every weekend my brothers and i still turn up at my mums house for dinner.
I’m sure we are biased, but i swear that her roast dinners are the best ever.
My Sunday roast
As i did a cheesy creamy potato dish instead of the normal roastie’s, i decided not to make a cauliflower cheese too.
Cauliflower cheese is probably Howard’s favourite part of a roast, so it was a big risk not including it, but thankfully he loved it
Use which ever veg you enjoy most, or what is in season.
I used a silver side joint of beef, seared it in a pan then rubbed on some wholegrain mustard, thyme and rosemary.
I placed it on top of a bed of red onions, carrots and parsnips and then roasted in the oven.
Beef isn’t the meat i would pick usually when i make a roast. But i wanted to get in some practise for mothers day.
Roast beef always feels a bit more special than pork or chicken as its usually a lot more expensive.
I usually feel intimidated by it, and the worry if it will still be pink in the middle.
Thankfully with tips from my auntie on the best ways to cook it, the beef was just how we like it.
The recipes
scalloped potato blooms
Equipment
- muffin pan
- mandolin slicer
Ingredients
- 8 medium sized potatoes, cleaned with skin on i used king Edward potatoes
- 1 large clove of garlic
- 200 mls double cream
- 2 tbsp melted butter or beef dripping
- 1 tbsp whole grain mustard
- 50 grams comte cheese grated (more if you like)
- leaves from half a small sprig of rosemary finely chopped
- leaves from one sprig of thyme
- salt and pepper
Instructions
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Preheat the oven to 180c
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finely slice the clove of garlic and add to a pan with butter (or beef dripping) and herbs. heat until fat has melted, remove from heat and add to a large bowl.
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add the mustard, salt pepper and mix, then add the cream and grated comte cheese.
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Finely slice the potatoes with a mandolin and place slices in the bowl. mix into the cream mixture to coat.
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Firmly pack slices standing upright into the muffin pan in a rosette shape. (i used a large muffin pan and made four very big ones)
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Pour over any left over cream, and if you desire add some more grated cheese, chopped herbs and some more salt and pepper
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cover with foil and bake for 30 minutes. then remove foil and bake for a further 15 to 20 minutes until nice and golden,
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Let cool for 5 minutes, then using spoons gently remove potato blooms from muffin pan and serve along side your meal.
Giant caramelised onion Yorkshire puddings
Equipment
- 4 Small skillets, Approx 6 inches
Ingredients
For the caramelised onions
- 4 small onions (i used a mix of 3 long shallots and one red onion)
- 1 tbsp red wine vinegar
- 1 tsp honey
- olive oil for frying
For the batter
- 3 large eggs
- 150 ml whole milk
- 70 grams plain flour
- 1 tbsp olive oil or melted butter
- 1 tbsp whole grain mustard
- 1 tsp chopped thyme
- salt and pepper
- beef dripping or butter for cooking at least 1 tbsp per pan
Instructions
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Preheat the oven to 210c
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Make the batter first so it can rest while you caramelise onions. Mix eggs, milk and melted butter or oil together in a jug, then mix in the mustard. Add flour to large a bowl, and make a well in the centre and pour in the liquid a little at a time while whisking so you don't get any lumps. Add seasoning and herbs and mix again, then leave batter to rest while you cook onions.
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Peel and slice onions into quarters length ways and add to a pan with olive oil and cook until soft, then add 1 tbsp red wine vinegar and honey and cook until sticky and caramelised.
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Place the skillets in the oven with 1 heaped tbsp of beef dripping or butter in each one. leave them in the oven to heat up and for the butter/dripping to melt and get really hot for about 10 minutes (i only have two small skillets so i made two at a time) alternatively you can make 8 normal sized Yorkshire's in a muffin/Yorkshire pan or one giant one in a cast iron skillet,
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Open oven (it will be hot) and carefully pour in 1/4 of the batter mixture into each skillet and add some of the onions scattered on top. close oven and leave them to rise for 15 to 20 minutes until, puffed up and golden (don't open the oven door while they are in there or they wont rise) serve with roast dinner.
Roast beef
Ingredients
- 1.25 kg joint of silverside or top trump beef I like Aberdeen Angus
- olive oil for searing
- salt and pepper
- 2 tbsp whole grain mustard
- small bunch of thyme and rosemary
- 4 red onions (you can add some carrots and parsnips under the beef too)
Instructions
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Remove beef from fridge and let it to come to room temp for half an hour.
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Preheat the oven to 170c
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Peel and quarter onions and arrange them on a roasting tray. tuck in some herbs, saving some to add on top of the beef. This forms a bed to roast the beef on and creates a nice gravy, I also add carrots and parsnips. That is optional
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Season beef well with salt, then heat a large frying pan with some olive oil. sear the beef joint well all over, for about 3 minutes on each side, making sure to sear the ends.
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place on to the bed of onions and rub in the whole grain mustard over the beef, season again with some salt and add some ground black pepper then add some of the left over herbs.
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Roast in the oven for 1 hour. remove from oven and let rest for 15/20 minutes before slicing. Add any pan liquid into the gravy for more flavour
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COOK THE MEAT FOR 20 MINUTES PER 500G (1/2 KG) PLUS 10 MINUTES
Serve with you favourite veg, we love maple or honey roasted carrots and parsnips, and Jamie Oliver’s broccoli cauliflower cheese.
We often enjoy roast pork with apples and cider too.
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