Visit Ye Olde England this weekend

In honour of the Queens Birthday Holiday, here are some traditional dishes from the Mother country for you to try out on the family.

Traditional Roast Beef

1 piece (about 1kg) beef scotch fillet
1 tablespoon olive oil
4 (about 150g each) sebago potatoes, peeled, quartered
500g kent pumpkin, peeled, deseeded, cut into 4cm pieces
2 tablespoons plain flour
 ½ cup dry red wine
2 cups beef stock
Steamed green peas, to serve

Yorkshire puddings
¾ cup self-raising flour
½ teaspoon salt
1 egg, lightly whisked
1 cup milk
2 tablespoons vegetable oil
 

Horseradish cream
1/3  cup sour cream
1 tablespoon drained grated horseradish
2 teaspoons Dijon mustard

To make the Yorkshire puddings, place the flour and salt in a bowl. Whisk together the egg and milk in a jug. Add to the flour mixture and whisk until smooth. Cover and set aside for 30 minutes to rest. Divide the oil among eight 80ml (1/3-cup) capacity non-stick muffin pans.

Preheat oven to 220°C. Season beef with salt and pepper. Heat half the oil in a roasting pan over high heat. Add the beef and cook for 2-3 minutes each side or until browned all over. Remove from heat. Place the potato and pumpkin in a large bowl. Drizzle with the remaining oil and season with salt and pepper. Gently toss until combined. Arrange the potato and pumpkin around the beef in the pan. Roast in oven for 40 minutes for medium or until cooked to your liking. Remove from oven. Increase temperature to 240°C. Transfer beef and vegetables to a platter and cover with foil to keep warm.

Place the prepared muffin pan in the oven for 5 minutes or until the oil is just smoking. Working quickly, pour the pudding batter evenly among the muffin pans. Cook in oven for 15 minutes or until puddings are puffed and golden.

Meanwhile, place the roasting pan used to roast the beef over medium heat. Add the flour and cook, stirring, for 2 minutes or until mixture bubbles. Add the wine and stock and cook, scraping pan with a flat-edged wooden spoon to dislodge any bits that have cooked onto the base, for 5-6 minutes or until mixture boils. Season with salt and pepper. Strain into a heatproof jug.

To make the horseradish cream, combine the sour cream, horseradish and mustard in a small bowl.

Thickly carve the beef across the grain. Serve with the potato, pumpkin, Yorkshire puddings, gravy, horseradish cream and steamed peas, if desired.

Toad in the Hole

2 tablespoons olive oil
500g English pork sausages
¾ cup Plain Flour
1/2 teaspoon salt
2 eggs
1 ¼ cups milk
1 tablespoon rosemary leaves, chopped

Preheat oven to 200°C. Pour oil into a 5cm deep, 25cm x 35cm (base) roasting pan. Place into oven for 5 minutes or until hot.

Using tongs, carefully add sausages to hot oil. Bake for 10 minutes, turning after 5 minutes, or until lightly browned.

Meanwhile, sift flour and salt into a bowl. Make a well in the centre. Whisk eggs, milk and rosemary together in a jug. Add to flour mixture. Mix until batter is smooth.

Remove roasting pan from oven. Carefully pour batter over sausages. Bake for 30 to 35 minutes or until puffed up and golden. Serve.


Beef Wellingtons

2 teaspoons olive oil
600g whole Beef Eye Fillet, trimmed
30g butter, chopped
1 shallot, finely chopped
1 garlic clove, crushed
250g brown cup mushrooms, finely chopped
2 teaspoons thyme leaves
60g baby spinach
4 sheets ready rolled frozen puff pastry, just thawed
8 slices prosciutto
1 egg, lightly whisked

Preheat oven to 220C. Heat the oil in a large frying pan over medium-high heat. Cut the beef fillet into four steaks. Season well. Cook for 5 mins or until browned all over. Transfer to a plate lined with paper towel. Set aside to cool for 15 mins.

Meanwhile, melt the butter in the same frying pan over medium heat. Add the shallot, garlic, mushroom and thyme. Cook for 5-8 mins or until liquid has evaporated. Transfer to a bowl. Set aside to cool.

Blanch the spinach in a saucepan of boiling water until wilted. Drain well, squeezing out all moisture. Finely chop. Add to the mushroom mixture. Season.

Cut four 18cm squares from the pastry. Place 2 slices of prosciutto in a cross shape in the centre of each piece of pastry. Top with mushroom mixture. Place the beef fillet in the centre. Fold the prosciutto over the beef. Brush the pastry around the beef with egg. Bring pastry up around the beef to fully enclose, pressing the edges securely to seal. Place the parcel seam-side down on a baking tray lined with baking paper. Decorate with extra pastry, if desired. Brush with remaining egg. Bake in oven for 15-20 mins or until pastry is puffed and golden. Set aside to rest for 10 mins.

Spotted Dick

1 cup self-raising flour
1 cup fresh white breadcrumbs
90g prepared suet mix
1/3 cup caster sugar
1/3 cup sultanas
1/3 cup mixed peel
1 egg
2/3 cup  milk
2 tablespoons demerara sugar
Custard, to serve

Grease and line the base of four 200ml dariole moulds.

Sift flour into a bowl, then add breadcrumbs, suet, sugar, sultanas and peel. Combine egg and milk, add to dry ingredients and beat well to combine. Spoon into moulds. Make a pleat in the centre of a sheet of baking paper (to allow for expansion) and use to cover pudding. Secure with string, then cover with foil.

Place moulds in a saucepan, add water to come halfway up the sides, then bring to the boil. Cover, turn heat to low and steam for 1 hour. Remove and cool for 10 minutes. Turn out onto plates, sprinkle with demerara sugar and serve with custard.


Knights Meats