I don’t like to Roast but…

Today was typically British in that it rained, the sun shone, it rained, more sunshine, you get the idea. It didn’t stop us from playing tennis outside though. We lost one of our tennis balls to a dog however we still all went home with the same number of balls that we started with.

James’ siblings are coming down tomorrow and we are cooking a roast to show off our kitchen skills. As this is an intense meal with multiple items being cooked at once and timing being key, we have decided to start doing as much prep the night before.

Collage 2016-06-26 16_11_16
The Roast

Ingredients (for 5 greedy people)

  • Roasting meat
    • 1kg beef
    • 2 onions
    • garlic cloves
    • 1 tsp plain flour
    • 2 tsp mustard powder
    • olive oil (splash)
    • salt and pepper
  • Roast potatoes
    • 250g-300g King Edward potatoes per person (can also use maris piper)
    • Salt and pepper
    • 1 tsp plain flour
    • garlic cloves
  • 1 parsnip per person
  • 1 carrot per person
  • Frozen peas (as many as required)
  • 375g chipolatas
  • Devils on horseback
    • 12 rashers streaky bacon
    • 1 large tin prunes (410g in juice)
    • Cocktail sticks
  • Gravy
    • large knob of butter
    • 3 tbsp plain flour
    • beef stock
    • worcestershire sauce
  • Yorkshire pudding batter (makes 12)
    • 140g plain flour
    • 4 eggs
    • 200ml milk
    • sunflower oil for cooking


The night before


  • Draw up a gaant chart (likely to need to start at least 2.5 hours before serving on the day for 1kg beef)
  • Invite people 45 mins before serving food (an hour is too awkward)

Defrost meat (if frozen).

This only gives you a rough guide (e.g. potatoes didn’t need as long as the gaant chart states)

Prepare roast potatoes

  1. Peel then quarter (cut in half and for the second half cut diagonally to increase surface area)
  2. Put into large pot of cold water (we use one for pasta that has an in built collinder), wait until boiling water, then par boil for 5 minutes
  3. Add salt, pepper and some plain flour (1 tsp)
  4. Leave to dry in same pot overnight (we leave on the surface and don’t bother fridging)

Make yorkshire pudding batter.

  1. Put flour into a bowl
  2. Beat in eggs until smooth.
  3. Gradually add milk and carry on beating until the mix is completely lump-free
  4. Season with salt and pepper
  5. Pour the batter into a jug and store in fridge overnight

Prepare dessert (we like to do our chocolate mousse).

Collage 2016-06-26 16_10_06
Preparation (makes life so much easier if done the night before)


On the day

  • 30 mins to tidy up and get ready
  • Get all dishes/trays/pots out that will be used for cooking/serving, as well as all ingredients
  • Set the table before starting to cook
  • Preheat oven to 180C fan

Devils on horseback

  1. Put foil down on flat tray
  2. Wrap half a rasher of streaky bacon around a prune
  3. Use a cocktail stick to hold in place
  4. Once cooked, put into bowl and cover with foil
  5. Heat in microwave for 3 minutes just before serving
Shove these in the oven for a sweet and salty treat


  1. Put foil down on flat tray
  2. Place chipolatas  on tray and put into oven
  3. Once cooked, put into bowl and cover with foil
  4. Heat in microwave for 3 minutes just before serving

Once devils and chipolatas are in the oven, prepare carrots and parsnips by peeling and cutting into chunks (I like the carrots to be the same size as peas).

Roast beef

  1. Cut up onions
  2. Peel garlic
  3. Place both into small tin to use as a base (so meat doesn’t stew in it’s own juices)
  4. Mix plain flour, mustard powder, salt and pepper , olive oil, and rub into beef
  5. Put beef into tin and cover in foil
  6. Put into oven to cook for as long as necessary based on weight (10 minutes per 100g, take off foil for last 15 minutes)
  7. Rest for 20 minutes and set aside 10 minutes for carving

Roast potatoes (70 minutes total inc prep)

  1. Fill tray with 0.3 cm of oil
  2. Put garlic cloves in
  3. Place tray in oven for 10 mins
  4. Take hot tray out and put on top of hob (to get it super hot)
  5. Transfer potatoes onto heated tray and leave on hob for a few minutes
  6. Rotate potatoes whilst keeping it on the hob
  7. Put tray into oven (make sure not on bottom level so that have good air flow and heat)
  8. Only put rosemary in half way through cooking
  9. Cook for 60 mins


  1. Heat butter
  2. Take off heat when melted
  3. Add flour
  4. Stir to make roux
  5. Add stock slowly whilst stirring
  6. Add worcestershire sauce
  7. Leave on gentle heat to thicken

Yorkshire puddings (30 mins total inc prep)

  1. Increase oven to fan 210C
  2. Pour a splash of sunflower oil into a 12-hole non-stick muffin tin
  3. Place tin in the oven for 10 mins
  4. Take hot tin out and put on top of hob until oil is smoking
  5. Pour the batter into the holes (fill a third up)
  6. Put the hot tin back in the oven and leave undisturbed for 25 mins until the puddings have puffed up and browned
  7. Serve immediately

Vegetables (15 mins total inc prep i.e. start 15 mins before serving)

  1. Heat a small amount of water in pot
  2. Boil water in kettle
  3. Place carrots and peas into boiling water

Heat up all plates and serving dishes by running/filling with hot water a few minutes before serving.

Collage 2016-06-26 16_08_16
Slice and dice




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