Day #18 – Roast Beef with Yorkshire Pudding

It’s a bit funny when I decide to cook a meal and I refer back to one of my own blogs for guidance. I feel a bit fancy, really. Like this whole cooking-and-blogging thing is actually working! Cooking Roast Beef once more because, as previously mentioned, we have a freezer full of beef and lamb. I used the same recipe that I used on Day #5 because it worked so well the first time. Today, however, I was determined to make Yorkshire Puddings as well. Yum. I mean, just – Yum. And, I added roast kumara in as well (kumara = sweet potato = yummo)

I am not a fan of soy milk. I guess it’s fair to say I’m not really a fan of regular milk either, but I find soy milk tastes a bit peculiar. Having a dairy free little lass means that we are trying more and more soy products. BabyGirl had a soy Fluffy today at the coffee shop (for those unfamiliar, a Fluffy is a little milk drink that kids get when Mums and Dads get coffees. Very cute. Comes with marshmallows and, if you are lucky, a chocolate fish!) and she was not a fan at all. Luckily her little buddy was on hand to drink it!

Milk is a key component of yorkshire pudding so I needed to buy Soy Milk and give it a go. I was concerned that the taste would overpower but I was pleasantly surprised 🙂

Roast Beef, Gravy, Potatoes

Refer Day #5, the recipe is identical except today I used Topside beef instead of Rump. And, I added in kumara. Because, yum.



Yorkshire Pudding


80g Flour

1 egg

125ml Soy Milk

Oil/Fat to cook

In a cupcake tray/patty pan thingamee (highly technical term), fill each little hole with about 5mm of oil. Preheat the oven to 220C and when oven is hot, put the tray in. Heat the oil for 5 minutes. In that time, whisk the ingredients together in a bowl to form a thickish batter. Once 5 minutes has passed, add the batter into the trays and cook until risen (about 15 minutes).



Yum. Win x 1,000,000. This roast was long awaited (due to my meeting taking longer than planned, poor Mr T waited very patiently for me to come home!) and well worth the wait. To quote Mr T, “that meat was exceptional, the potatoes and kumara were splendid, the gravy was awesome and the yorkshire puddings were to die for. Did I mention the meat?”.


So, there you go. And, there are leftovers. Although, I do admit when looking at that picture, the meal was lacking anything of colour! I seem to have forgotten the peas and carrots. Oh well. YOLO.



Day #5 – Roast Beef

Roast beef tonight. Not because I particularly feel like roast beef mind, but simply because I thawed it so must use it. It is actually quite a muggy day today and the oven blasting at ridiculous temperatures just adds to the heat. But, here we are anyway.

Because I am cooking a rump roast (don’t ask me about different cuts of meat vs their merits, I know about as much about beef as I do about fish. Which is, very little. But, I’m learning!), I decided to do it by searing and then cooking at a low temp. I would love to say that I’m cooking it with all the trimmings (kumara, parsnip (gross), carrots, onions, peas, yorkshire pudding) but I’m not. I don’t have most of those things in my house, so we are having Roast Beef with potatoes and peas.  And maybe carrots. Since typing ‘yorkshire pudding’, I’m reconsidering cooking it, because I LURVE it. But, no, not tonight. Definitely putting that on the list for another night though!

Roast Beef with Potatoes and other vegetables

Roast beef (as mentioned, I have Rump Roast)


Salt and Pepper


Cup of water


Olive Oil


Leave the beef out in room temperature for about half an hour before cooking. Why? Because that’s what they recommend on MasterChef. True story. Make 4-5 slits in the rump (it’s ok, I giggled too) and shove in some garlic and salt and pepper. Put more salt and pepper over the entire piece of meat. Sear in the oven for 20 minutes at 235C. Bring out and add the chopped onion and water to the dish. Put back into the oven and cook at 135C until cooked to your liking. I like my meat medium-well done, Mr T likes his a bit bloodier. Rest your meat when it is done, for about ten minutes before cutting. This one I know why – it is about the juices going back into the meat and making it more tender and moist. Or something (told you I knew).

For the potatoes – I am trying to master the perfect roast potato without smothering them in fat. I’m about 80% there, I think. I peel and boil them until they are just tender, then drain the water and give them a good ruffle-up. A shake up. Roughen up their edges, if you will. And then I roast them with some oil until they are crunchy and delicious. Om nom nom. I could eat roast potatoes and gravy until the cows come home, I tell ya.

Gravy. GRAAAAAAAVVVVYYYYYY. Because the meat was cooked in water and onion, making the Most Amazing Gravy was super easy – just add flour to the tray once the meat is removed and whisk it over a low heat. This gravy was Homer-Simpson-drool-worthy.



Amazing. One of, if not The Best, roasts I have ever cooked. The garlic added a nice mild flavour, it was cooked to perfection and of course, the gravy. Did I mention the gravy?

There were even leftovers. I’m already excited for tomorrow when I get to eat the meat gravy again.