rib-eye roast & yorkshire puddings

We celebrated Mother’s Day a bit early this year with a Sunday roast, complete with all the trimmings.

Mum loves Yorkshire puds so I made a batch of these, along with steamed broccolini, heirloom carrots with honey and mint, and even a very first attempt at duck fat potatoes (the loud crunching of potatoes and contented exclamations seemed to indicate success).

It was a happy, low-key evening spent with our angel of a mother, who has blessed my brother and I with her unconditional love, support, laughter and wonderful cooking.

Thanks Mama x

As for me – I’m lucky to have my own darling fur child.

Bailey’s very much the defiant teenage boy, galloping round the house and skidding across the floorboards, playing wildly with massacred parts of my houseplants and ambushing unwitting toes poking out from in between bed covers.

But he’s also incredibly sweet-natured and affectionate, greeting me at the door every evening when I get home from work and smooching up next to me for a cuddle at any chance.

As I type this, he’s a warm furry ball curled in at my side, wrapped up in his over-sized fox tail…

Happy Mother’s Day to all!

rib-eye roast & yorkshire puddings

from the july 2012 edition of delicious. magazine

2.5 – 3kg standing rib roast 2 tbsp dijon mustard 1 tbsp fresh thyme leaves 2 tbsp olive oil black pepper sea salt

yorkshire puddings ¾ cup plain flour 2 eggs 300ml milk sea salt ½ cup sunflower oil (or dripping from the roast beef)

Preheat the oven to 230°C (450°F).

Brush the beef rack with mustard and season well. Sprinkle with thyme leaves and two tablespoons of olive oil. Place the rack in a roasting pan and roast for 15 minutes, before reducing the oven temperature to 190°C (375°F).

Roast for a further 15 minutes per 500 grams (1.1 pounds), plus an additional 15 minutes for medium-rare. Ensure you rest the meat for a full 20 minutes to allow the beef to relax and remain juicy.

Meanwhile, as the beef is roasting, prepare the Yorkshire pudding batter.

Place the eggs, milk and flour in a blender or food processor and blend briefly until smooth. Season with a pinch of sea salt and transfer to a jug, allowing the batter to stand for 30 minutes.

Divide the oil among nine holes of a muffin pan and heat in the oven for several minutes or until the oil is very hot.

Carefully remove from the oven, pour the batter into the holes and bake for 30 minutes until puffed and golden.

Serve individual rib-eye slices with hot Yorkshire puddings and other vegetable sides.

angelica talen

photographer & stylist


featured posts.
recent posts.