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Thursday, 31 October 2013

Cooking&Baking Session 5 - Roast Dinner

We've made several nice things this month, but only one following a recipe book: A Roast-dinner! We used to enjoy those meals during our time in England, but had not got round to making a roast for ourselves since (that was four and a half year ago!). So we took out our Jamie Oliver's book "Jamie's Ministry of Food" and prepared:

- Roasted vegs
- Roasted meat
- Yorkshire puddings

 Today I am sharing the pictures of the whole meal preparations, but only the recipe for the Yorkshire puddings. I think they are my favourite bit in a roast dinner!

Yorkshire Puddings

Makes 12
  • vegetable oil
  • 2 large free-range eggs
  • 100 g plain flour
  • 100 ml milk
  • sea salt
  • freshly ground black pepper
Preheat the oven to 225°C/425°F/gas 9. Get yourself a cupcake tin and add a tiny splash of vegetable oil into each of the 12 compartments. Pop into the oven for 10 to 15 minutes so the oil gets really hot.
Meanwhile, beat the eggs, flour, milk and a pinch of salt and pepper together in a jug until light and smooth.
Carefully remove the tray from the oven, then confidently pour the batter evenly into the compartments. Pop the tray back in the oven to cook for 12 to 15 minutes, or until risen and golden.
Roasting the veggies
Making the gravy

The apple sauce

Bon Appétit!
In case you are wondering, we used carrots, potatoes and parsnips to accompany our pork roast.

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