Sunday Roast Trimmings
Sunday Roast Trimmings
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Serves4

A Sunday roast is an alltime classic. And whether you’re roasting up some beef, chicken or lamb, there are some things you just can’t do without…

Ingredients

YORKSHIRE PUDS

Ingredients

Plain flour – 125g

Eggs – 2

Milk – 300ml

Salt and pepper

HONEY-ROAST PARSNIPS

Ingredients

Olive oil

Parsnips – 6

Salt

Pepper

Honey – 1 tablespoon

GLAZED CARROTS

Ingredients

Carrots – 500g

Unsalted butter – 2 tablespoons

Salt – 1 teaspoon

Vegetable stock – 80ml

Sugar – 1 heaped tablespoon

BEST BAKED POTATOES

Ingredients

Potatoes – 4-6

Goose fat – 100g

Method

YORKSHIRE PUDS

1)      Heat the oven to 200C.

2)      Put the flour into a bowl and make a small well. Drop the eggs in and beat until it forms a paste. Gradually add the milk until it is the texture of single cream. If it looks like it is becoming too runny, stop adding the milk.

3)      Leave for 10 minutes then give it another good whisk.

4)       Pour into a muffin tin and bake for 15-20 minutes until the puds have risen and are golden.

 

HONEY-ROAST PARSNIPS

1)      Heat the oven to 200C.

2)      Peel the parsnips. Cut them in half vertically and remove the woody centre section. Cut them in half horizontally.

3)      Pour over some olive oil and the salt and pepper then place in a baking tray. Remove from the oven after 20minutes, pour over the honey and return them for 10 minutes. (Cooking times may vary depending on the size of the parsnips so keep an eye on them.)

 

GLAZED CARROTS

1)      Slice the carrots into thin discs, roughly the same size.

2)      Melt the butter in a saucepan and add the carrots. Sprinkle over the salt and sauté for a few minutes.

3)      Add the sugar, then the stock. Cover and cook for another three minutes. Remove the lid and continue to boil the carrots until most of the liquid has evaporated.

 

BEST BAKED POTATOES

1)      Heat the oven to 200C.

2)      Peel the potatoes and cut them into quarters. Parboil for 10 minutes. Drain, then put the lid on the pan and shake them so that the edges rough up – this will help to make them nice and crispy.

3)      Leave for 15 minutes or so.

4)      Heat the goose fat in the oven for about 5 minutes, then add the potatoes.

5)      Bake for 30-35 minutes, turning them halfway through cooking.

Tags
Main Meals
Seasonal