Traditional English Sunday Roast

[Big Papa Zone 93]

thought you were going out to get cheesecake ..................piggy

I am!!!!!!

[NickyMcMillan 0]

So are you a Jock then, Nicky? I just figured with you being a Toon ST holder you were from NE England.

I'm English. I did live in the north east, only 2 miles from the border in Berwick. So I was exposed to all things Scottish.

Edited January 18, 2009 by NickyMcMillan

[Big Papa Zone 93]

LOL.

It's America, Damian.

Order a pizza.

Well you went and did it, R-Jo. I was only going out for cheesecake, beer, and smokes, but after reading this I went and got pizza too. Is it any wonder I'm such a fat c**t.

[Stinky Monkey 1]

PIGGY AND I BET IT HAD MEAT ON IT....................

[Big Papa Zone 93]

PIGGY AND I BET IT HAD MEAT ON IT....................

Meat on it!!??? Yeah, only pepperoni, ham, spicy beef, chicken, pork.............

[britty 1]

roast beef definitely with the best yorkies in the world (even if I do say so myself), roasties, fresh cut carrots, peas, and real gravy. Hubby loves it and so do all our friends. Its just like the roasts I used to make at home but it took me a while to perfect the yorkies out here.

[Stinky Monkey 1]

Yeah Marmite Lovers told me that her yorkshite pudding recipe did not work in the States yesterday...........weird

She says she found one that works now so I am going to get it from her

I still dont really understand why there is a problem with them, I love to bake and I am worried that my recipes wont work in the States now

[Rob&Dawn 1]

i couldn't get my yorkshires right either...though it was the corn flour?

[Stinky Monkey 1]

I asked her for the recipe, when I get it I will pass it on

[Nich-Nick 3,354]

This is a random post with various topics and questions. Pick one and jump in with some help.

Part 1--Okay, somebody British give me a step by step of how you would do a roast beef. Seasoning, cooking time, what kind of pan, anything in the pan, wrapped or covered.

Part 2--I made some Yorkshire puddings, but I don't know how they're supposed to be so don't know if they were good. He said they were They rose up and then sunk in in the middle. I thought they tasted like...well like tasteless. So the next time I made them I added a little salt and sugar to the recipe.

1/2 cup plain flour

1 egg beaten

2/3 cup water mixed with milk

Let the batter sit 30 min.

Bake 425 degrees 20 min. ...do all the heat up the fat in the tins first too.

I have no idea what it means by the water/milk bit so I think I did half and half. OH, just now reading below that is says to mix salt and pepper with the flour.

So does that sound like how you real Brit cooks make Yorkies?

Part 3--And another question. I have this British cookbook from somebody called Martha Day that my sister in law gave me. When it talks about gravy, it always just says add stock to the pan and water or wine to make gravy. How the h@ll is that supposed to thicken without flour? I make homemade gravy, but not by this vegetable stock method. What am I missing? It was just watery stuff.

Edited January 18, 2009 by Nich-Nick

[rocks 494]

This is a random post with various topics and questions. Pick one and jump in with some help.

Part 3--And another question. I have this British cookbook from somebody called Martha Day that my sister in law gave me. When it talks about gravy, it always just says add stock to the pan and water or wine to make gravy. How the h@ll is that supposed to thicken without flour? I make homemade gravy, but not by this vegetable stock method. What am I missing? It was just watery stuff.

is that when making gravy in a pan that's been used to cook meat? you can always add a little flour to the fat and cook it out before adding stock/water/wine, a bit like when making a bechamel sauce. if it is done without flour the liquid is usually evaporated off to make a rich but thin sauce.

[Big Papa Zone 93]

Part 3--And another question. I have this British cookbook from somebody called Martha Day that my sister in law gave me. When it talks about gravy, it always just says add stock to the pan and water or wine to make gravy. How the h@ll is that supposed to thicken without flour? I make homemade gravy, but not by this vegetable stock method. What am I missing? It was just watery stuff.

Get yourself a tub of Bisto, Nich.

[rocks 494]

Part 3--And another question. I have this British cookbook from somebody called Martha Day that my sister in law gave me. When it talks about gravy, it always just says add stock to the pan and water or wine to make gravy. How the h@ll is that supposed to thicken without flour? I make homemade gravy, but not by this vegetable stock method. What am I missing? It was just watery stuff.

Get yourself a tub of Bisto, Nich.

nothing beats homemade gravy! i am going to miss bisto and paxo though, they're so easy.

[Nich-Nick 3,354]

[is that when making gravy in a pan that's been used to cook meat? you can always add a little flour to the fat and cook it out before adding stock/water/wine, a bit like when making a bechamel sauce. if it is done without flour the liquid is usually evaporated off to make a rich but thin sauce.

That's how I make gravy, but these recipes don't mention flour to cook into the pan first before the liquid. I bought some Bisto Damian, but haven't used it. Actually Nick won't even eat gravy...he's weird, so I guess I won't bother making it anymore. Plain old tasteless Yorkies. I personally want to fill them up with nice brown gravy.

[rocks 494]

[is that when making gravy in a pan that's been used to cook meat? you can always add a little flour to the fat and cook it out before adding stock/water/wine, a bit like when making a bechamel sauce. if it is done without flour the liquid is usually evaporated off to make a rich but thin sauce.

That's how I make gravy, but these recipes don't mention flour to cook into the pan first before the liquid. I bought some Bisto Damian, but haven't used it. Actually Nick won't even eat gravy...he's weird, so I guess I won't bother making it anymore. Plain old tasteless Yorkies. I personally want to fill them up with nice brown gravy.

that's how they should be eaten, with gravy! i can't imagine eating one without it, sounds weird!

do the recipes call for the gravy to be boiled for a long time so that it can reduce?