port Archives | Woolworths TASTE

Christmas recipes

Five-rib sirloin roast

4 hours

Chocolate recipes

Chocolate salami

10 minutes

Mushroom recipes

Roast ostrich fillet with mushroom marmalade

15 minutes

Berry-and-cheese fruit salad

Duck recipes

Whole Roast duck with cherry, cinnamon and nutmeg sauce

1 hour, 10 minutes

Ice cream

Zabaglione ice cream with raspberries, pistachios and crispy panettone

30 minutes

Cooking with

Hogget shanks

3 hours

Cooking with

Mushroom steaks

15 minutes

Cooking with

Venison pate

45 minutes

English roast beef and Yorkshire pudding

Serves 4 to 6

Difficulty Easy

Prep Time 20 minutes, plus chilling time

Cooking Time 1 hour

Ingredients

800 g beef fillet
1 T olive oil, plus extra for moistening
1 T Worcester sauce
Sea salt and freshly ground black pepper
Watercress, for serving

For the gravy:

1/2 cup Port
1 t hot English mustard
1/2 cup organic beef stock
Sea salt and freshly ground black pepper

For the Yorkshire pudding:

2 large free-range eggs
3/4 cup full-cream milk
2 T iced water
120 g cake flour
1/2 t salt
2 T oil

Method

Preheat the oven to 220°C.

Moisten the beef with olive oil and sear in a pan, then transfer to a roasting pan.

Mix the olive oil, Worcester sauce and seasoning and coat the beef. Roast for 15 minutes. Wrap the meat in foil and rest.

Serve the beef thinly sliced with the Yorkshire pudding, gravy and watercress.

To make the gravy, pour the Port into the roasting pan and simmer. Stir in the mustard and stock and simmer. Season to taste.

To make the Yorkshire pudding, whisk the eggs, then add the milk and water. Sift in the flour and salt and whisk until smooth. Chill for 30 minutes.

Preheat the oven to 220°C. Grease a square baking pan with the oil and heat in the oven until smoking hot. Whisk the batter, then pour into the pan. Bake for 25 minutes.

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English roast beef and Yorkshire pudding

English roast beef and Yorkshire pudding

Ingredients

Method