Our Sunday meal was perhaps one of our biggest undertakings yet. In honor of the Royal wedding we prepared a traditional British Sunday Lunch as recommended by Charles and Alison. And what a treat it was – I’m still thinking about it! In addition to the Roast Beef with Port Merlot Pan Sauce, we also made Roasted Potatoes and Yorkshire Pudding.
We then chopped the potatoes and dropped them in cold water. After draining them, we placed them between paper towels and dried them thoroughly. Next, at Charles’ suggestion to make them authentically English, we incorporated the goose fat.
After melting a 1/2 cup of it in a skillet we poured it over the potatoes in a roasting pan. Next we mixed the potatoes so that they were all coated with the fat and placed them in the oven for 30 minutes (stirring once after 15 minutes). In the meantime we mixed together red wine vinegar, an orange peel, garlic and rosemary.
We then added this to the potatoes and roasted for an additional 30 minutes. The results were phenomenal – perfectly crispy on the outside and nice and soft on the inside. Not to mention the flavor was incredible!
These little gems were a hit all around, even Miss A ate a few. Mr. N and I both gave the roasted potatoes 4 spoons. They are by far my favorite to-date. Dad gave them 3 spoons and Miss A 2 spoons. Mr. N’s bud, Mr. L, also ate his potatoes up and said they were really good.
Now for the Yorkshire Pudding. We had all heard of Yorkshire pudding before, but didn’t really have any idea of what it was and certainly weren’t expecting these results.
Next we mixed some fat from the roast with a little bit of beef stock and placed a tablespoon of the mix into each muffin tin. We heated this in the oven for 5 minutes at 500F. Next we added 1/3 c of the batter to each tin.
As none of us are huge fans of pudding, we were really excited at how this turned out. It’s much more like a roll than what we thought of as pudding. It was delicious and perfect dipped in the Port Merlot Pan Sauce. Dad and I both gave the Yorkshire pudding 4 spoons. Mr. N and Miss A gave them 2-1/2 spoons. Mr. L asked for seconds.
Our first British meal was fantastic and we couldn’t be happier with the results. Sadly the leftovers didn’t quite do this meal justice…guess that means we’ll have to make it again! Cheerio!
Print this recipe: Roasted Potatoes
Print this recipe: Yorkshire Pudding