On Sunday we had our first Xmas lunch with both grandmas and one great Aunt .... unfortunately we won't see them on the day itself.
We cooked a rib of beef for the first time (amazing I know) ... or at least we think its the first time.... anyway we used a Jamie Oliver recipe from his second book.
A very hung-over Gus cooked the Yorkshires (Jamie's thirty minute recipe) and we also did green beans and glazed carrots (Jamie's 30 minute recipes)
It was pretty damn delicious!
Happy Xmas!
Ingredients
Serves 8 - 10
* 1 (5 1/2 lb/ 2.5 kgs) rib of beef, French trimmed
* sea salt & freshly ground black pepper
* olive oil
* 3 red onions, halved
* 2 heads garlic, plus
* 4 garlic cloves, peeled
* 3 kgs roasting potatoes, peeled and cut into golf ball size pieces
* half a bottle of robust red wine
method
1. Preheat oven to 230 degrees, and heat a large thick-bottomed roasting tray on the hob.
2. Rub the beef generously with salt, then add a little olive oil to the tray and lightly color the meat for a couple of minutes on all sides.
3. Lay the onions and bulbs of garlic in the tray with the beef on top of them, then cook in the pre-heated oven for a total of 1 1/2 hours.
4. While the beef is roasting, parboil your potatoes in salted boiling water for around 10 minutes and drain in a colander. Toss about to chuff them up, this will make them really crispy.
5. After 30 minutes, take the tray out and toss in your potatoes and rosemary. With a garlic press or grater, squeeze or grate the cloves of garlic over everything in the tray.
6. Shake the tray and whack it back in the oven for the final hour. Remove the potatoes to a dish to keep warm, place the beef on a plate, covered with foil, to rest, and get your greens and Yorkshire puddings on.
7. Remove most of the fat from your roasting tray and you should be left with caramelized onions and sticky beef goodness.
8. Add 1 teaspoon of flour to the tray and mash everything together. Heat the tray on the hob and when hot, add the red wine. Simmer for 5 to 10 minutes, stirring every couple of minutes, until your gravy is really tasty and coats back of a spoon. Add any juice from the beef and add some stock and veg juice to thin the gravy.
9. Pour through a coarse sieve, pushing it through with a spoon, and serve in a warmed gravy jug.
We cooked a rib of beef for the first time (amazing I know) ... or at least we think its the first time.... anyway we used a Jamie Oliver recipe from his second book.
A very hung-over Gus cooked the Yorkshires (Jamie's thirty minute recipe) and we also did green beans and glazed carrots (Jamie's 30 minute recipes)
It was pretty damn delicious!
Happy Xmas!
Ingredients
Serves 8 - 10
* 1 (5 1/2 lb/ 2.5 kgs) rib of beef, French trimmed
* sea salt & freshly ground black pepper
* olive oil
* 3 red onions, halved
* 2 heads garlic, plus
* 4 garlic cloves, peeled
* 3 kgs roasting potatoes, peeled and cut into golf ball size pieces
* half a bottle of robust red wine
method
1. Preheat oven to 230 degrees, and heat a large thick-bottomed roasting tray on the hob.
2. Rub the beef generously with salt, then add a little olive oil to the tray and lightly color the meat for a couple of minutes on all sides.
3. Lay the onions and bulbs of garlic in the tray with the beef on top of them, then cook in the pre-heated oven for a total of 1 1/2 hours.
4. While the beef is roasting, parboil your potatoes in salted boiling water for around 10 minutes and drain in a colander. Toss about to chuff them up, this will make them really crispy.
5. After 30 minutes, take the tray out and toss in your potatoes and rosemary. With a garlic press or grater, squeeze or grate the cloves of garlic over everything in the tray.
6. Shake the tray and whack it back in the oven for the final hour. Remove the potatoes to a dish to keep warm, place the beef on a plate, covered with foil, to rest, and get your greens and Yorkshire puddings on.
7. Remove most of the fat from your roasting tray and you should be left with caramelized onions and sticky beef goodness.
8. Add 1 teaspoon of flour to the tray and mash everything together. Heat the tray on the hob and when hot, add the red wine. Simmer for 5 to 10 minutes, stirring every couple of minutes, until your gravy is really tasty and coats back of a spoon. Add any juice from the beef and add some stock and veg juice to thin the gravy.
9. Pour through a coarse sieve, pushing it through with a spoon, and serve in a warmed gravy jug.
Comments
That's so 2010
Anyone would think you had been off to NY behaving badly in front of your goddaughter - get on with it and post something 2011.
xx
p.s. Try the River Cafe Sicilian Fish Stew off the The Times site. http://www.thetimes.co.uk/tto/life/food/river-cafe/article2888974.ece
you are so right ... have been poisoned by good friend but will get back to it soon.
Have also just seen that Times recipe ..will try and report back