Tag Archives: gravy

Roast prime rib of beef with yorkshire puddings and onion gravy

The resting rib roast

Pretty much the classic English roast dinner. I’ve tried roasting beef before but it just didn’t come up to the standard of ones I’d had in England (the best I have ever had was at Simpsons in the Strand in London) and the allure of crackling roast pork and the ease of roast chicken always won over wanting to attempt a roast beef again.

Until recently.

My dinner plate with medium rare roast beef, yorkshire puddings and duck-fat roasted rosemary potatoes (before the gravy)

I watched a Masterclass episode of Australian Masterchef (which is by far the best of the UK, Australian and American versions) where Gary Mehigan made this with his mum, and the next thing I knew I was looking up the recipe from Delia Smith and researching the best recipes for the most voluminous Yorkshire puddings (which ended up being Delia’s again – although I added an extra egg and made six muffin-sized ones instead of one huge one).

My yorkies !!

Here they are.  Looks lengthy but all it takes is a little bit of planning.  And it’s a lovely way to spend a Sunday afternoon.

Ingredients

  1. Rib-in beef.  I bought two ribs for the two of us and there was plenty leftover.  Don’t let your butcher cut off the layer of fat on the edge.  That will help to keep the meat moist and also crisps up well in the oven.
  2. salt and pepper
  3. 1/2 tsp mustard powder mixed with 1-2 tbl plain flour

For the yorkshire puddings (makes six)

  1. 75 g plain flour
  2. 2 eggs
  3. 75 ml milk
  4. 55 ml water
  5. Salt and pepper
  6. 6 tbl oil that has a high smoking point – I used macadamia oil and added a teaspoon of duck fat

For the gravy

  1. Beef stock
  2. tbl plain flour
Method
  1. Make the Yorkshire pudding batter first
  2. Sift the flour into a bowl and make a well in the centre
  3. Break the egg into it and beat, gradually incorporating the flour, and then beat in the milk, 2 fl oz (50 ml) water and seasoning (an electric hand whisk will do this in seconds)
  4. Set aside while you prepare the beef
  5. For the beef:
  6. Make sure the beef is at room temperature by taking out of the fridge two hours before it needs to go into the oven
  7. Preheat your oven to gas mark 7, 425F, 220C
  8. Season the beef all over with salt and pepper
  9. Dust the fat with the mustard powder/flour mix to give that extra crispiness
  10. Pop into the oven for 20 minutes, then lower the temperature to gas mark 5, 375°F, 190°C and cook it for 15 minutes to the pound (450 g) – this will give you rare beef. Add 15 minutes to the total cooking time for medium rare and 30 minutes for well done.
  11. While the beef is cooking, lift it out of the oven from time to time, tilt the tin and baste the meat really well with its own juices – this ensures that the flavour that is concentrated in the fat keeps permeating the meat, and at the same time the fat keeps everything moist and succulent. While you’re basting, close the oven door in order not to lose heat.
  12. Once the beef has been roasting to your desired “doneness”, remove from oven and let it rest for at least 30 minutes for all those yummy juices to go back into the meat
  13. Turn up the heat to gas mark 7, 425°F, 220°C and get your Yorkshire pudding done while the beef is resting
  14. For the Yorkshire puddings:
  15. Add the oil/fat to six cups of a muffin tray and place that in the oven
  16. After 15 minutes remove the muffin tray ***it’s important that the fat be smoking hot***, then place the tin over direct heat while you pour the batter into the sizzling hot fat. The batter should start to fry in the fat immediately
  17. Return the tin to the baking sheet on the highest shelf for 20 minutes until they are crisp and golden
  18. Take out of the oven, turn the puddings upside down and pop back into the oven so that the bottoms crisp up as well and don’t go soggy
  19. For the gravy:
  20. Take the beef out of the roasting tray and while it’s resting, pop your roasting tray over your stove and add the beef stock to deglaze the pan and release all those yummy bits stuck to the bottom of the pan
  21. Sprinkle flour over the stock and bring to boil, stirring all the time to avoid lumps.  It will thicken a little as it cools
  22. You can make fancy gravy by throwing some onions in to roast with the beef.  These will cook down and will add a delicious flavour to the gravy.  You can even use them as a trivet for the roast.
  23. Serve all three with rosemary roast potatoes

Smiths Authentic British Fish and Chips

 

Haddock and chips

Last Wednesday I went to visit a friend in Joo Chiat and we decided to head down to Tanjong Katong Road for some fish and chips.  It’s in his locale so he often goes there for a lazy Sunday lunch.

Smiths claims to serve authentically British fish and chips.  Not having grown up in Britain, I had to rely on my friends who delightedly exclaimed how it reminded them of their childhood, and for me, it brought back memories of the places around Sydney (like Watsons Bay) that used to sell fresh fish, battered and fried on order, and then wrapped up in newspaper to be eaten in one of the nearby parks overlooking the harbour.

Sean, the owner, used to be the head chef at the Singapore Cricket Club, so I guess has been around the British clientele long enough to know that there is a need for authentic British fish and chips.  And when I say proper, I mean serving cod, haddock, and even scampi, cooked to order and served with thick cut chips and wrapped in butchers paper, where you take them to your table to add salt, tomato sauce, HP sauce and the all important malt vinegar generously on your fish and chips.

It’s where there is a completely separate menu that is equally as long as the fish selection, that covers side orders, like mushy peas, curry sauce, gravy (for the fries), picked onions, pickled eggs and pickled gherkins.  Perfect for cutting through the grease (although the onions were a tad tricky to cut with the plastic cutlery they give you – slippery little suckers).

I ordered the haddock and chips and quickly unwrapped my serving as soon as I got to the table.  The chips would be soggy from the vinegar I would soon add, but the fish needs to stay crispy.  And crispy it was !  And the sweet taste of the haddock was not lost in the batter and oil.

You can even enjoy British beer like Boddingtons or a bottle of wine with your fish and chips.

I am thinking that it might soon be a regular for us on a lazy Sunday afternoon as well.

Smiths authentic British fish and chips
230 Tanjong Katong Road, Singapore
Tel: +65 6345 9855

Opening Hours
Tue–Sun: 12pm – 11pm
(Closed on Mon)