The Famous "Sunday Roast"

This post is technically from my old blog, but it is one of my proudest and I just so happen to be doing one today.

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To date a man, you need to know how to cook. To date an English man, you need to know how to cook a roast and how to perfect Yorkshire Puddings (basically a popover). Ladies, I think this meal goes down in history as a sure fire way to win a man's heart through his stomach!

Here is my step by step to eat about 5:15...

1:15 preheat oven to 325. Prep roast in pan ( I used a 3.2 lb chuck roast - look for a "manager's special" if you can find it to get a nice, tender piece of meat). Salt and pepper each side and add about a half cup of water into the bottom of the pan. Cover.

1:30ish put in the roast on the center rack

Do all of your prep work - clean and cut veggies & place in the steamer so they're ready to go, get all of your ingredients sorted for the yorkshires, cut up potatoes and place on a baking sheet covered in foil insides down, place sprigs of Rosemary and chunks of garlic throughout the pan and drizzle with olive oil. Cover with plastic wrap until ready to cook. 

2:30 prepare yorkshire batter (see below)

3 turn roast over, recover and put in about another hour 

4 pull out roast ( if ready) and set oven to 400.  Keep roast covered in the pan so it can set and stay nice and warm.

4:20 put in potatoes on the top rack and Yorkshire pan on the center

4:30 take out Yorkshire pan and add mixture. (See below for super important details!)

4:45 Turn on the steamer and steam veggies for 10-15 minutes

5 take out potatoes, quickly!!!!!!!!!! (and carefully!!!!!!!)

Make gravy and let simmer (we just use a brown gravy packet and or granules)

5:10 yorkshires should be done

By 5:15 you'll have a heavenly meal on your plate. Enjoy!!

Siri comes in really handy to remind you to do all of these at the right time :)

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Yorkshire pudding Recipe (if you cannot find a box mix - in the states they're sold at Fresh and Easy):

2c flour

1tsp coarse salt

cracked pepper

3c milk

4 eggs

Lard (or saved pan drippings from last week's roast)

Mix 2 cups flour, 1 tsp coarse salt and a little bit of cracked pepper. Create a well in the center.
Measure out about 3 cups milk. (2% is good. Original recipe called for whole) Pour about 1/4 of the milk and 4 eggs, beaten into the well and whisk together. Fold in the flour. Add about half of the remaining milk and beat with an electric mixer on low until liquid. Cover and put in the refridgerator for about 1 1/2 hrs at room temp. Set remaining milk aside.  **the key to perfect puddings is cold batter & hot lard**

Put about a tsp of lard in the bottom of each cup of a 12 cup muffin tin. Once you pull the roast out, turn up the heat to 400 an put in the potatoes and the Yorkshire pan. Now, slowly add more milk to your batter and mix with the electric mixer on low. You may not need all the milk, just get it to the consistency of cream. I used a total of 2 1/2 cups or so.

About 10 minutes in, take out the pan and fill each tin about 3/4 of the way. Put in the oven on the center rack, centered pefectly, shut the door, and do NOT open it for anything. Your potatoes will be just
fine unturned. 

They should begin to rise after about 10 min or less and continue until about 20 or 30 in. They are done when they are golden brown. If they start to fall when you open the door, they aren't done so close
the door quickly!!! Should take about 40 minutes.