We all LOVE a nice roast dinner. It doesn't have to be a lot of work and you can adapt it to your own taste. For us, it is a taste of home. In North Carolina, comfort food is available in so many places, but I am yet to find a good beef dinner that comes with roasters never mind Yorkshire Pud!
I remember having Yorkshire pud in a Yorkshire shopping center (Mall) and it was a huge giant bowl with the dinner inside it. I use to get the microwave versions with beef in gravy - they don't taste like the real deal but wow, they would fill my freezer if I could get them now!
I remember having Yorkshire pud in a Yorkshire shopping center (Mall) and it was a huge giant bowl with the dinner inside it. I use to get the microwave versions with beef in gravy - they don't taste like the real deal but wow, they would fill my freezer if I could get them now!
Roast Tri-tip
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One of our favorite pieces of meat while we were in California, is a winner with the whole family. Thankfully everyone likes their meat cooked the same way, so its easy for me. Of course they all have it how it comes! Paying $20 for a joint of beef is a bargain, especially when it feeds 6 plus left overs. I usually like to grill on the BBQ, but it was easier to fire up my professional gas range today since I have fine ideas for the trimmings.
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Top tip is to use the beef juices to make the gravy. I don't cover tritip and cook it in a glass dish the same size as it so the dripping doesn't burn. Remove the meat and set to rest, then pour in water and it will de-glaze itself and you can just pour out into a saucepan. I spoon off any excess fat and you can use that for the roast potatoes and Yorkshire pudding.
Yorkshire Pudding
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I whisk 4 eggs with equal volume of flour and milk. There are some great recipes and my favorite is Jamie Oliver's - but I generally only measure, time and plan when I bake. Add salt, please. Even if you are on a low sodium diet - a pinch in Yorkshire pud is not harmful but makes the difference between tasting delicious and tasting like eggy flour. Always preheat your tin with vegetable oil or animal fat, so when you pour your batter in it starts cooking on the edges and puffing up straight away. I usually use a muffin/cupcake tray, but today used my small deep flat tray.
Roast Dinner Vegetables
Today I steamed some Brussels Sprouts, baby carrots and roast parsnips and potatoes.
Tip for roast potatoes - cut in a way that gives you long sides and more edges - then you have more crunch! I boil my potatoes to start them off then add them to a hot tray with preheated oil/fat. I never preboil parsnips and try to keep them as big as possible so they go nice and chewy but not singed on the ends! Turn them a couple of times so a small amount of oil goes further and you don't feel quite as bad having an extra one. Another tip is to cook twice as many as you think you need! Any left overs can be turned in to Spanish omelet or hash-browns for breakfast tomorrow :)