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English Roast:

Ingredients:

2kg Topside roast (with the fat still attached if possible)
Salt and freshly ground pepper to taste
1/2 teaspoon salt
2 cups all-purpose flour
4 eggs, beaten
2 cups milk
 

Method:

1. Preheat oven to 190 degrees and wash roast and sprinkle with salt and pepper.

2. Bake on a wire rack inside of a large roasting pan in the preheated oven for 2 hours or until how you prefer it cooked.

3. Remove roast from pan and save dripping in a small mixing bowl, beat the two eggs until frothy

4. In another small bowl, mix the salt and flour. Stir the beaten eggs into the flour stirring constantly, gradually pour in the milk

5. Preheat oven to 200 degrees C. Pour the saved drippings into a medium muffin tin and place in the preheated oven for 3 minutes. Alternatively you can use vegetable oil.

6. Remove from heat and pour the mixture into the hot drippings. Return muffin tin to the oven and bake for 15minutes, or until fluffy and golden brown.

7. Make the gravy with the juices from the meat. Serve with vegetables of your choice and horseradish sauce

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© Copyright DSM Food Limited 2009-Present all contents are the property of Dominic Milner and DSM Food Limited and this this is published by DSM Food Limited which is responsible for its contents are further described in the terms section. Its is written by Dominic Milner who has vast experience in cooking.

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