British Feast Side Dishes Take Center Stage

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.

Let’s start with the delicious little spuds. We combined Alison’s roasted potato recipe with one we found on Epicurious. Miss A was on hand to help with the potato peeling.

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.

We started by whipping flour, salt, milk and eggs into a batter.

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.

The pudding was then baked at 500F for 20 minutes at which point we turned the heat down to 350F and baked for another 10 minutes. The Yorkshire pudding is best served immediately with dinner.

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

17 thoughts on “British Feast Side Dishes Take Center Stage

  1. Barton says:

    Thats it I am off goose hunting. Quite a meal you whip up chefmom. The British do have one good dish, the sunday roast but as food scampi and chips and steak and ale pies, I scoff at British cuisine

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    • ChefMom says:

      Thank you! We could have used your insight a few weeks ago when we made some dishes from NZ. 😉 Thanks for visiting and commenting. Have a great night!

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  2. sallybr says:

    We love, love, love Yorkshire pudding, and believe it or not, I tried to blog about it twice in the past 18 months, but my pictures turned out absolutely terrible, did not do any justice to how delicious the meal was…

    there’s always next time, right? 😉

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    • ChefMom says:

      I say keep making it over and over again to get that good picture – and enjoy it each time you do. 😉 I can’t believe I haven’t eaten this before – I feel like I have to make up for lost time! LOL. Have a good night Sally!

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  3. Kay aka Babygirl says:

    I don’t know if I would’ve have been able to pull off the Yorkshire pudding but you have completed it well. And those roasted potatoes look amazing. I just love them. I have to try out this method. Wonderful as always 🙂

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    • ChefMom says:

      Thanks! I was nervous about the Yorkshire pudding – especially with baking at 500F. That just seemed so extremely hot, but it all worked out. You could pull it off easily. (I just recommend having the ventilation fan going while making!) Have a good one!

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  4. Lisa {smart food and fit} says:

    Great post! You are brave to try new dishes from around the world, glad to hear it was a hit. I never had Yorkshire pudding, but if you said it tastes good well then I’ll have to try making them. Thanks for sharing your wonderful food adventures!

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    • ChefMom says:

      You know it’s funny – sometimes it’s hubby and I that are nervous to try some of these dishes (more so than the kids). It’s been good for all of us and really has opened our eyes to so much deliciousness out there. I would highly recommend making the Yorkshire pudding – sooooo good!

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  5. Charles says:

    Aaaah, now I’m feeling hungry! In some parts of England I think they also sometimes make one huge yorkshire pudding and cut slices out – personally I prefer the small ones like you’ve made – you can put a huge pile of them on your plate and eat them one at a time in great big bites! 😀

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