200°C · 15-30 minAllergens
Gluten
Lactose
Selderij
Ei
SulfietBritish Friday roast
'Sunday Roast' is undoubtedly the most popular dish in England. Traditionally enjoyed on Sundays with family and friends at long tables in the pub, this is perhaps the ultimate comfort food. My version is perfect for enjoying at home and consists of tender roast beef (better living 2 stars), English-style roasted potatoes, gratin cauliflower, steamed peas with carrots, rich gravy, and 'Yorkshire pudding' (a type of batter case that you can dip into the gravy). Enjoy it with a special beer on the side. Bon appétit!
British Friday roast
Silverside of Irish beef (better living 2 stars), potato, cauliflower, carrot, peas, white onion, garlic, fresh bay leaf, thyme and rosemary, mace, nutmeg, butter, pasteurised free-range egg, milk, plain flour, cheddar cheese, brandy, red port, apple syrup, homemade veal stock (contains celery), extra virgin olive oil, sunflower oil, pepper & salt.
Allergens: alcohol, ei, gluten, koemelk, lactose, selderij, sulfiet.
Microwave
Heat the vegetables with potatoes loosely covered for 3-4 min (1 person) to 6-8 min (2 or more persons). Add the Yorkshire pudding for 20 seconds. Note that it will not become crispy in the microwave. Heat the meat with the gravy covered with cling film for 1-2 min (1 person) to 3 min (2 or more persons). Caution: heat the meat briefly, otherwise it will become tough.
Oven — 200°C, 15-30 minMarleen's choice
Preheat the vegetables with potatoes covered with an oven-safe plate or aluminium foil for 15-20 min (1 person) to 25-30 min (2 persons). In the last 5-10 min, add the meat covered, and in the last 3-5 min, add the Yorkshire pudding. Prefer your meat well done? Then heat the meat longer (10-15 min) until it is no longer pink.