A full roast dinner complete with beef joint, Yorkshire puddings, vegetables and gravy.
Aberdeen Angus Beef Roasting Joint
800g Maris Piper Potatoes
500g Carrots
200g Specially Selected Tenderstem Broccoli
35g Onion Gravy Granules
420ml Boiling Water
2 x Medium Eggs
130ml Semi Skimmed Milk
70g Plain Flour
150ml Extra Virgin Olive Oil
Salt
1 x 12 hole non-stick muffin tin
Pre-heat the oven to 200°C/Gas Mark 6.
Put the beef joint in a large roasting dish.
Pour some water around the beef and roast for 20 minutes per 0.5kg, plus 20 minutes extra, in the middle of the oven.
Sift the flour into a bowl, then whisk the eggs with the milk in another bowl with a little salt.
Make a well in the centre of the flour, then add the milk mixture slowly, bringing in the flour until you have a smooth batter.
Allow to rest for 15 minutes.
Peel the potatoes and cut into medium size chunks.
After the beef has been in the oven for 15 minutes, put the potatoes into a roasting dish and pour over 100ml olive oil.
Put into the oven on the top shelf – turn them a couple of times whilst they are roasting.
Put the remaining oil in the bases of the muffin tin and put into the oven to heat through.
Pour in the batter mix, then bake in the oven for 20 minutes until risen and browned.
Peel and cut the carrots into batons and cook them and the broccoli in salted, boiling water for 10 minutes.
Then make the gravy – use any beef juices and make up the amount to 420ml with boiling water. Pour this over the gravy granules.
Serve the beef alongside the vegetables, Yorkshire puddings and gravy.
