Her
Magesty Queen Elizabeth II came to the throne on 6 February 1952 and her
coronation took place on 2 June 1953.
This
weekend Diamond Jubilee celebrations will take place throughout the UK, across the
Commonwealth and beyond.
To mark
the occasion, I would like to share with you a Classic British recipe, that is
truly fit for a Queen!!
Ingredients
For the Yorkshire puddings
350g
plain flour
4 large
or 5 medium free-range eggs
800ml
milk (you may not need all of it)
vegetable
oil, for cooking
salt
For the
beef
2 kg
sirloin beef
1 jar
English mustard
1 jar
French mustard
2 onions
1 glass
red wine
1 glass
water
4 tbsp
olive oil
2 cloves
crushed garlic
1 small
jar mixed herbs
For the
roast potatoes
16
medium-sized Maris Piper or King Edward potatoes (each about 175g), peeled, cut
into equal-sized pieces
8 garlic
cloves
5 tbsp
duck fat or vegetable oil
8 sprigs
thyme
sea salt,
to taste
For the
gravy
pan-roasting
juices
350ml red
wine
4 tsp
plain flour
Preparation
method
First
make the Yorkshire pudding batter. Sift the flour and a pinch of salt into a
bowl, add the eggs and gradually whisk in enough milk to make a smooth batter
thick enough to coat the back of the spoon. Cover and leave to rest for six
hours or overnight.
Take the
beef out of the fridge and allow it to come back to room temperature. Preheat the oven to 195 degrees for 10
minutes.
Cover
beef with English and French mustard, completely covering it.... then pour over
mixed herbs, forming a crust and covering all the beef, upside, side and
everywhere....
Cut 2
large onions in thick pieces into baking tray and pour over the onions a glass
of red wine and a glass of water.... place beef on top and then pour over 4
tablespoons olive oil with puree of 2 crushed garlic cloves. Season everywhere
with salt and pepper.
While the
beef is cooking, prepare the roast potatoes. Peel the potatoes and parboil them
in salted water for about seven minutes until almost cooked (they will still
feel firm when pierced with a knife). Drain thoroughly and then shake them
around a little in the colander until the outsides are fluffy.
Put the
duck fat or vegetable oil for the roast potatoes into a small roasting tin and
heat in the oven for five minutes. Add the potatoes to the tin with the garlic
cloves, thyme and some sea salt and toss them around until well coated in the
fat. Return the tin to the oven and roast for 30-35 minutes or so until golden
and crunchy.
Remove
the Beef from the oven and place on a carving board when cooked to your
liking. Cover with a clean cloth and
allow to rest in a warm place
Next make
the Yorkshire puddings. Pour 5mm/½inch of
vegetable oil into the well of each Yorkshire
pudding tin - eight individual ones or two four-hole trays. Place the tins in
the oven to heat for a few minutes.
When the
oil is hot, remove from the oven. Give the Yorkshire
batter a stir and carefully pour it into the tins. Take care, as the oil may
splatter. Fill each well up to about halfway.
Place the
tins back in the oven and cook for about 25-30 minutes alongside the roast
potatoes, until they are well risen and golden.
While the
potatoes and Yorkshire puddings are in the
oven, make the gravy. Place the tin with its roasting juices on the hob over a
medium heat. Stir in the flour and the red wine. Scrape well to get all the
bits from the bottom of the tin into the gravy. Leave to simmer for ten
minutes, then season.
To serve,
carve the beef into thick slices and pile on plates with the Yorkshire
puddings and roast potatoes. Pour lots of gravy over the top.
Preparation
time
25
minutes, plus resting time for the batter
Cooking
time
For rare
50 minutes
For
medium 1 hour and 10 minutes
For well
done 1 hour 30 minutes
Do NOT
cover with foil whilst roasting, plus resting time for the beef
Serves 8
The
recipe for the Roast Sirloin of Beef was supplied by Celebrity Chef Gil owner
of Nippon Japanese Restaurant in Larnaca and features in the American Academy
Junior School Cook Book which is due for release in September 2012.
If you
would like to pre-order a copy of the
Cook Book which includes 100 plus delicious International recipes (supplied by
children, parents, family and friends ot the school), please do not hesitate to
contact me. All funds raised from the
sale of the Cook Book will go directly towards equipment and fun activites for
all the children of the school.
Enjoy!!
Marilyn x
