Today hubby cooked me a fabulous Sunday Roast (with a little help and hindrance from me); Roast Top Rump of Beef with Garlic and Rosemary Roasties, Yorkshire puds, Butternut Squash Puree, Cauliflower cheese and sautéed leeks and peas with a red wine gravy.
Here is the story of this meal in pictures (coz it was so fab!) with a few little recipe pointers along the way.
I think it’s so important to get great produce – all our veg we used today – potatoes, butternut squash, leeks and cauliflower were bought fresh from Lichfield Farmer’s Market yesterday. I really like to try to support local growers and producers.
For the cauliflower cheese with homemade cheese sauce – make a roux with flour and butter, slowly add warmed milk infused with onion, thyme and a bay leaf to make a white sauce. Add some grated cheddar and you’re good to go! Cook the cauliflower and drain, then pour over the cheese sauce, and a little extra grated cheese to the top and bake!
For the Puree – peel and cube the squash – boil until tender with some thyme. Drain and place in a blender – add a tablespoon of honey a large knob of butter and a tablespoon milk and blend until smooth!
We re-use the fat we cook the potatoes in – each time you use it, it gets more and more flavour.
Hubbys’ recipe for Yorkies – equal parts egg, flour and milk, pinch of salt. Simple?!
Cook the gravy in the pan you have roasted the meat in, while the meat rests. Add red wine, beef stock, roughly chopped red onion and herbs of your choice to the pan and bring to the boil. Strain, return to a saucepan and thicken. Today we used essential cuisines veal stock powder to help thicken it.
Yum! Happy eating 🙂