Roast Beef
Ingredients:
2 lb (900g) beef roast (ribeye or sirloin works well)
2 tbsp olive oil
4 cloves garlic, minced
2 tbsp fresh rosemary, chopped (or 1 tbsp dried rosemary)
1 tbsp fresh thyme, chopped (or 1/2 tbsp dried thyme)
Salt and black pepper to taste
Instructions:
1. Preheat your oven to 375°F (190°C).
2. Pat the beef roast dry with paper towels and rub it with olive oil.
3. Season the roast with minced garlic, rosemary, thyme, salt, and pepper.
4. Place the roast in a roasting pan and cook in the oven for about 1.5 to 2 hours, or until the internal temperature reaches 135°F (57°C) for medium-rare. Adjust the cooking time based on your preferred doneness.
5. Allow the roast to rest for 15 minutes before slicing.
Yorkshire Puddings
Ingredients:
1 cup all-purpose flour
1 cup milk
4 large eggs
1/2 tsp salt
2 tbsp vegetable oil
Instructions:
1. Preheat the oven to 425°F (220°C). Add 1 tsp of vegetable oil to each cup of a muffin or popover tin and place the tin in the oven to heat.
2. Whisk together flour, milk, eggs, and salt in a bowl until smooth. Let the batter rest for 30 minutes.
3. Carefully remove the hot tin from the oven and pour the batter into the cups, filling them about halfway.
4. Bake for 20-25 minutes until the puddings are puffed and golden brown. Avoid opening the oven door during baking.
Mashed Potatoes
Ingredients:
2 lbs (900g) potatoes (Russet or Yukon Gold)
4 tbsp butter
1/2 cup milk
Salt and black pepper to taste
Instructions:
1. Place the potatoes in a large pot, cover with cold water, add a pinch of salt, and bring to a boil.
2. Reduce the heat and simmer until potatoes are tender, about 15-20 minutes.
3. Drain the potatoes and return them to the pot. Add butter and mash until smooth.
4. Stir in milk gradually until you reach your desired consistency. Season with salt and pepper.
Carrots and Peas
Ingredients:
4 carrots, peeled and sliced
1 cup frozen peas
1 tbsp butter
Salt and black pepper to taste
Instructions:
1. Boil the carrots in a pot of salted water until tender, about 8-10 minutes. Add the peas in the last 2 minutes of cooking.
2. Drain the vegetables and return them to the pot. Stir in butter and season with salt and pepper.
Serve the roast beef with Yorkshire puddings, mashed potatoes, and carrots with peas for a classic and satisfying meal. Enjoy!
