Her Magesty Queen Elizabeth II came to the throne on 6 February 1952 and her coronation took place on 2 June 1953.
This weekend Diamond Jubilee celebrations will take place throughout the UK, across the Commonwealth and beyond.
To mark the occasion, I would like to share with you a Classic British recipe, that is truly fit for a Queen!!
Ingredients
For the Yorkshire puddings
350g plain flour
4 large or 5 medium free-range eggs
800ml milk (you may not need all of it)
vegetable oil, for cooking
salt
For the beef
2 kg sirloin beef
1 jar English mustard
1 jar French mustard
2 onions
1 glass red wine
1 glass water
4 tbsp olive oil
2 cloves crushed garlic
1 small jar mixed herbs
For the roast potatoes
16 medium-sized Maris Piper or King Edward potatoes (each about 175g), peeled, cut into equal-sized pieces
8 garlic cloves
5 tbsp duck fat or vegetable oil
8 sprigs thyme
sea salt, to taste
For the gravy
pan-roasting juices
350ml red wine
4 tsp plain flour
Preparation method
First make the Yorkshire pudding batter. Sift the flour and a pinch of salt into a bowl, add the eggs and gradually whisk in enough milk to make a smooth batter thick enough to coat the back of the spoon. Cover and leave to rest for six hours or overnight.
Take the beef out of the fridge and allow it to come back to room temperature. Preheat the oven to 195 degrees for 10 minutes.
Cover beef with English and French mustard, completely covering it.... then pour over mixed herbs, forming a crust and covering all the beef, upside, side and everywhere....
Cut 2 large onions in thick pieces into baking tray and pour over the onions a glass of red wine and a glass of water.... place beef on top and then pour over 4 tablespoons olive oil with puree of 2 crushed garlic cloves. Season everywhere with salt and pepper.
While the beef is cooking, prepare the roast potatoes. Peel the potatoes and parboil them in salted water for about seven minutes until almost cooked (they will still feel firm when pierced with a knife). Drain thoroughly and then shake them around a little in the colander until the outsides are fluffy.
Put the duck fat or vegetable oil for the roast potatoes into a small roasting tin and heat in the oven for five minutes. Add the potatoes to the tin with the garlic cloves, thyme and some sea salt and toss them around until well coated in the fat. Return the tin to the oven and roast for 30-35 minutes or so until golden and crunchy.
Remove the Beef from the oven and place on a carving board when cooked to your liking. Cover with a clean cloth and allow to rest in a warm place
Next make the Yorkshire puddings. Pour 5mm/½inch of vegetable oil into the well of each Yorkshire pudding tin - eight individual ones or two four-hole trays. Place the tins in the oven to heat for a few minutes.
When the oil is hot, remove from the oven. Give the Yorkshire batter a stir and carefully pour it into the tins. Take care, as the oil may splatter. Fill each well up to about halfway.
Place the tins back in the oven and cook for about 25-30 minutes alongside the roast potatoes, until they are well risen and golden.
While the potatoes and Yorkshire puddings are in the oven, make the gravy. Place the tin with its roasting juices on the hob over a medium heat. Stir in the flour and the red wine. Scrape well to get all the bits from the bottom of the tin into the gravy. Leave to simmer for ten minutes, then season.
To serve, carve the beef into thick slices and pile on plates with the Yorkshire puddings and roast potatoes. Pour lots of gravy over the top.
Preparation time
25 minutes, plus resting time for the batter
Cooking time
For rare 50 minutes
For medium 1 hour and 10 minutes
For well done 1 hour 30 minutes
Do NOT cover with foil whilst roasting, plus resting time for the beef
Serves 8
The recipe for the Roast Sirloin of Beef was supplied by Celebrity Chef Gil owner of Nippon Japanese Restaurant in Larnaca and features in the American Academy Junior School Cook Book which is due for release in September 2012.
If you would like to pre-order a copy of the Cook Book which includes 100 plus delicious International recipes (supplied by children, parents, family and friends ot the school), please do not hesitate to contact me. All funds raised from the sale of the Cook Book will go directly towards equipment and fun activites for all the children of the school.
Enjoy!!
Marilyn x
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