Camille’s Sunday roast dinner and apple pie
Camille’s Roast Beef with Yorkshire Pudding
It is important to have the piece of beef at room temperature at least 1 hour before roasting for better results.
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Ingredients
- Striploin or Rib of Beef bone in (approx. 2kg)
- Salt and pepper
- 1 tbsp. oil
Roasted Potatoes:
- 8-12 potatoes
- 2 tablespoon goose/duck fat/oil
- Salt and pepper
Yorkshire pudding:
- ½ pint milk
- 3 eggs beaten
- 255 g plain flour sifted
- salt and freshly ground black pepper
Gravy:
- 1 tablespoon plain flour
- 100 ml red wine
- 300 ml beef stock
Instructions
- Preheat the oven to 180-200˚C.
- Weight your joint to calculate the time of cooking (10-15 minutes + 15minutes per 500g)
- Rub the beef with some oil and season well with salt and pepper.
- Place the beef on a roasting tray with a bulb of garlic, carrot and onion as a raft. Alternatively, place the beef on a small rack in the roasting tray.
- Place in the roasting oven ( 180-190˚C) in the middle shelf. The higher the beef will be the more it will roast quickly on the surface.
- Roast for our weight for about 1 hour and 10-15 minutes. After this stage remove the beef from the oven and allow to rest for at least 15 minutes covered with a loose layer of tin foil. The beef at this stage should be medium/ medium-rare.
- If you feel the beef is roasting too quickly, after a third of the time, you can move the beef into the simmering oven ( or drop the oven to 160˚C) to let the beef continue to cook more gently. And allow yourself to have space for the Yorkshire pudding and roast potatoes.
- Meanwhile, prepare the Yorkshire pudding. Sieve the plain flour into a large mixing bowl and add in a pinch of salt and pepper. Whisk the eggs and milk together and add this to the plain flour and whisk until a smooth batter has been achieved. Allow to rest for 10-15 minutes.
- To continue, on stovetop , in a saucepan, bring to the boil the potatoes. Simmer for 7 minutes or so.
- Place the fat on a roasting tray (or you can use any space around the roasting joint) and place the tray in a hot oven for a few minutes to melt the fat. Strain the potatoes and give them a little shake to fluff them up. Add the potatoes to the hot fat and place in the oven for 35-40 minutes.
- Next, place a 12-cup muffin tray in the roasting oven ( 180-200˚C) having first filled the cups to a ¼ with vegetable or sunflower oil (ie-about a dessertspoon in the bottom of each) and allow this to heat for 5-10 minutes until the oil is sizzling.
- When the beef is removed and settling, it is time to place the Yorkshire pudding to bake and prepare the gravy.
- Pour the batter in the muffin tin and transfer back to the oven to cook for 15- 20 minutes until the puddings are well risen and golden brown.
- Remove the beef on a board, drain excess fat and place the roasting tray on the boiling stovetop or simmering stovetop if you prefer to go slower.
- Stir over the flour until the mixture becomes dry and lumpy in consistency. Add in the red wine and beef stock slowly. Once boiled for a minute, remove from the heat and Strain through a fine sieve into a clean saucepan or sauceboat. Keep warm on the stovetop enamel.
- Now, carve the beef and serve with the Yorkshire pudding, roast potatoes and gravy!
Apple Pie
Ingredients
- 300 g plain flour
- 1 tbsp caster sugar
- 150 g cold butter diced
- 1 egg
- 2 tbsp cold water
- 3 cooking apples peeled and chopped
- 50 g brown sugar + extra for dusting
- 1 cinnamon powder
- 1 egg wash made with 1 egg yolk and 1 tbsp milk
Instructions
- Preheat the oven to 160C.
- Grease an oven-safe dish or a large plate.
- In a large bowl, Sieve the flour. Add the caster sugar and the diced butter. Using the tips of your fingers, rub the butter into the flour until the mixture resembles fine breadcrumbs. Add in the egg and pour in enough water, little by little, until the mixture comes together into a pliable dough. Set in cling film for 5-10 minutes in the fridge.
- In the meantime, in a bowl, combine the apple pieces with the brown sugar, cinnamon. Toss to coat the apple.
- Next, remove the pastry from the refrigerator. Divide the pastry into 2 pieces and roll the first part out to line the base of the plate.
- Add the chopped apple.
- Roll the rest of the pastry , creating a larger circle than the base of the plate. Carefully transfer over the apple mixture.
- Seal the edges and clear excess of pastry hanging around the edges. Make an incision over the middle of the pie to release excess steam while baking.
- Brush the pastry with egg wash and sprinkle some extra brown sugar over.
- Place in the oven and bake for 40-50 minutes until golden brown colour. Remove the pie from the oven and set aside for 20 minutes to cool.
- Serve with your favourite ice-cream, custard, or fresh cream.
