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Healthy Family Recipes - The perfect roast dinner

Welcome to one of this month's healthy family recipes.

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ROAST IRISH BEEF WITH ROAST POTATOES, ONIONS, CARROTS AND YORKSHIRE PUDDINGS

I NGREDIENTS

Topside of Irish beef, big enough to provide plenty of leftovers (approx 2.5kg)
Floury potatoes eg: King Edward
Red onions
Carrots
Beef dripping
Bay leaves
Rosemary
Salt and pepper

METHOD: Roast Beef & Trimmings

1. Pre- heat the oven to 180C/Gas mark 4

2. Peel the potatoes, carrots and onions and cut into large pieces.

3. Put a roasting pan in the oven to warm with a nob of dripping for 5 minutes.

4. Meanwhile dry the beef well with kitchen paper and season well.

5. Take the roasting tin from the oven and carefully place the beef in the hot fat with a bay leaf or two under it.

6. Time the roast - 35 minutes per Kg for rare. Baste well and return to the oven. Repeat basting throughout roasting.

7. Meanwhile parboil the potatoes until just done, drain and then give them a good shake in the pan to break them up a bit [this helps to make them crispy]

8. Heat up a separate pan with a tablespoon or 2 of dripping from the beef pan and add the potatoes 45 minutes before the beef is cooked.

9. Season with salt, pepper and rosemary and baste well before returning to the oven. Baste occasionally.

10. 30 minutes before the beef is cooked, add the carrots and red onions to the pan and baste well. This is a good time to remove the excess fat and meat juices from the pan, leaving enough in the pan to baste the beef and vegetables.

11. The meat juices can then be separated from the fat and reserved to serve with the roast.

12. Remove the roast beef when done and allow to sit for at least 15 minutes before carving.
By then the potatoes and vegetables should be cooked.

13. Remove vegetables from the oven and put them onto serving dishes with a slotted spoon.

14. Rescue any meat juices from the roasting pan, then pour off the fat. Splash some red wine into the pan and heat gently on the hob, using a wooden spoon to dissolve the cooked pan juices into the wine. Add these to the meat juices and reheat to serve with the beef.

INGREDIENTS: Yorkshire pudding batter

110g plain flour
pinch salt
2 medium eggs , beaten
290 ml milk

Small Yorkshire puddings take about 20 to 30 minutes.

1. Put all ingredients in a liquidiser or processor and blend till smooth. Chill for 30 minutes before using

2. Preheat the Yorkshire pudding tin with about 3mm of dripping in each section, take out of the oven and carefully pour the batter into the hot fat to a depth of about 1cm, return to top of the oven and bake until golden brown and well risen.