Rib of beef
2 sticks of celery
2 sticks of rosemary picked and finely chopped
Season the joint with salt, then peel and roughly chop the veg and place in the bottom of the roasting tray to act as a trivet. Drizzle some good quality olive oil over the joint, sprinkle the chopped rosemary over the meat and place in a preheated oven at 230C – 250C.
Baste the joint frequently with the juices and fat that run out of the meat. Reduce the heat to 200C once the meat has sealed. The total roasting time is 15 minutes per 500g plus 15 minutes, or until the juices run clear.
Once removed from the oven the joint should be rested for 15 minutes before carving.
While the meat is resting, remove the fat and oil from the roasting tray, this is best done by lifting one corner of the tray carefully so the liquid runs to the opposite corner, then simply spoon off the clear liquid. Next get the roasting tray over a high heat and use a wooden spoon to gently work any bits that are stuck to the tray loose, at this point it’s a good idea to add a generous measure of red wine or (my personal preference) port to help “de-glaze” the tray.
Once all the pieces have been worked loose, think about how much gravy you want when finished and add roughly twice that amount of hot beef stock to the roasting tray, bring it to the boil and remove from the heat.
Now strain this through a sieve into a clean saucepan and bring to a boil. Allow the liquid to reduce by half and it should thicken just enough to give a really rich gravy, if it thickens too much just stir in a little stock to thin it down again.
125g plain flour
pinch of salt
20ml Vegetable oil
In the world of classic accompaniments Yorkshire puddings are to roast beef as R2D2 is to Luke Skywalker. Yeah, Luke is handy enough on his own but with R2D2 around you know it’s going to be better.
These are easy to make, once you know what traps to fall into, if you take your time and don’t rush, they are easily avoided. The picture above is a perfect example of these kinds of traps, these weren’t hand whisked enough so they didn’t rise well and were also overdone.
Sieve the flour and salt together in a bowl then add the egg, mixing everything together. Mix the milk and vegetable oil and add half the mixture and beat until smooth.
Then add the rest and whisk until smooth and airy, this is best done by hand, whisking the mixture towards you, so you can raise the whisk a little each stroke to catch more air. Put a small amount of oil in each section of a muffin tray (about 3-4mm) and pre-heat it in the oven at 220C.
Once the tray is hot, pour the batter into each section of the hot tray (roughly 3/4 fill each) and cook for 40-45 minutes until risen and golden brown.
625g Tipo 00 Flour
1 rounded tsp baking soda
2 rounded tsp cream of tartar
1 teaspoon salt (if using salted butter use 1/2 a teaspoon)
100g chilled butter cubed
1 egg beaten
25g castor sugar
Hard to believe it’s nearly 3 weeks since I wrote this post about Roma’s excellent Tipo 00 flour, time sure is flying. Why do I mention it here? Well, Will made a comment that pasta flour makes great scones. As I had been meaning to have a blast at making some scones, this was a great excuse to try something a little different.
Take all your dry ingredients and sieve them into a large bowl. Next add the butter and work this in with your hands until you have what looks like breadcrumbs.
Next add about half the beaten egg and the milk and continue to mix this together until you have a moist dough. Then on a well floured surface pat or roll the dough out until it’s about 2cm thick and cut with a circular cutter. Place these on a greased and floured baking tray, don’t be afraid to roll up the off cuts and make a few out of that as well. Then place them in the oven and bake for about 15 minutes or until they have risen and turned golden on top.
Remove from the oven to a cooling rack and as soon as you can hold them without burning your fingers serve with butter and Jam – preferably home made and strawberry. If you can stop at just one you’re doing well!