Top 3 roast recipes to finish off Christmas dinner!
N
nieve
5 min read
Here is my top 3 recipes to serve next to your roast on the side and finish this plate! My top three roast recipes...
Potato gratin recipe!
Potato gratin is the ultimate indulgent side dish, made with thinly sliced potatoes layered in a rich,creamysauce and baked until beautifully tender with a golden, crispy top. It's wonderfully comforting,deliciouslybuttery and packed with flavour, making it almost impossible to resist! Taking around 1–2hours tocook, it's well worth the wait and the perfect finishing touch to elevate a delicious Sunday roast.
Potato gratin ingredient list!
20 fl oz/600 ml of semi-skimmed milk
Three bay leaves, two cloves of garlic, and extra to garnish
Two sprigs of thyme, plus more for garnish
One leek, thinly sliced 400ml/14fl oz double cream 900g/2lb waxy potatoes, peeled or washed and finely sliced (preferably on a mandolin)
Six to eight rashers of dry-cured, smoked streaky bacon, chopped into small pieces with scissors (optional), butter, for greasing, and fifty grams of finely grated Parmesan cheese Gruyère, freshly ground black pepper, and grated salt
Potato gratin step by step instruction guide!
Step 1
Place the milk, garlic, bay leaves, thyme, and leek in a skillet, bring to a boil, then turn off the heat and let it infuse for an hour. Throw away the vegetables and herbs after straining the milk.
Fill a large saucepan with the flavoured milk, cream, potatoes, and 1½ tablespoons of salt. Bring to a simmer, stirring now and again; remove the pan from the heat as soon as the cream begins to bubble. Add some pepper for seasoning.
Place the milk, garlic, bay leaves, thyme, and leek in a skillet, bring to a boil, then turn off the heat and let it infuse for an hour. Throw away the vegetables and herbs after straining the milk.
Fill a large saucepan with the flavoured milk, cream, potatoes, and 1½ tablespoons of salt. Bring to a simmer, stirring now and again; remove the pan from the heat as soon as the cream begins to bubble. Add some pepper for seasoning.
Step 2
If using bacon, fry in a pan over a medium heat until golden and crispy, then drain and set aside. Grease a large, shallow baking dish with butter and layer half of the sliced potatoes across the base. Pour over some of the cream mixture, then scatter with half the grated cheese and the cooked bacon, if using. Add the remaining potatoes, pour over the rest of the cream and finish with the remaining cheese. At this stage, you can cover and refrigerate overnight if preparing ahead.
If using bacon, fry in a pan over a medium heat until golden and crispy, then drain and set aside. Grease a large, shallow baking dish with butter and layer half of the sliced potatoes across the base. Pour over some of the cream mixture, then scatter with half the grated cheese and the cooked bacon, if using. Add the remaining potatoes, pour over the rest of the cream and finish with the remaining cheese. At this stage, you can cover and refrigerate overnight if preparing ahead.
Step 3
Preheat your oven to 180°C (160°C fan/Gas Mark 4). Cover the gratin with foil and bake for 1 hour, adding an extra 15 minutes if cooking straight from the fridge. Remove the foil, scatter over some extra bay leaves and fresh thyme, then finish with a good grind of black pepper. Return to the oven for a further 30 minutes, until the top is beautifully golden and crisp and the potatoes are deliciously tender.
Preheat your oven to 180°C (160°C fan/Gas Mark 4). Cover the gratin with foil and bake for 1 hour, adding an extra 15 minutes if cooking straight from the fridge. Remove the foil, scatter over some extra bay leaves and fresh thyme, then finish with a good grind of black pepper. Return to the oven for a further 30 minutes, until the top is beautifully golden and crisp and the potatoes are deliciously tender.
Delicious homemade gravy recipe!
No roast dinner is complete without a generous drizzle of rich, delicious gravy! This homemadeversion ispacked with flavour and brings all the elements of your roast together perfectly. Bestof all, it takes less than30 minutes to prepare, making it a quick and easy finishing touch!
Homemade gravy recipe- ingredient list!
The roasting tin's meat juices
30g/1oz ordinary flour, 570ml/1 pint stock, and 2 tablespoons liquid beef fat
Two teaspoons of gravy browning (optional)
30g/1oz ordinary flour, 570ml/1 pint stock, and 2 tablespoons liquid beef fat
Two teaspoons of gravy browning (optional)
Homemade gravy- step by step instructions!
Step 1
Pour the juices and fat from your roasted meat into a glass jug and leave to stand for a few minutes, allowing the fat to rise to the top. Carefully skim off the fat and set aside. Place the roasting tin on the hob over a medium heat, adding the reserved fat (your meat should now be resting under foil somewhere warm). Stir in the flour and cook for around 1 minute, mixing well to create the base of your gravy.
Pour the juices and fat from your roasted meat into a glass jug and leave to stand for a few minutes, allowing the fat to rise to the top. Carefully skim off the fat and set aside. Place the roasting tin on the hob over a medium heat, adding the reserved fat (your meat should now be resting under foil somewhere warm). Stir in the flour and cook for around 1 minute, mixing well to create the base of your gravy.
Step 2
Pour in the reserved meat juices, then gradually add the stock, stirring continuously until you have a smooth, rich gravy. Use a wooden spoon to scrape around the bottom and sides of the roasting tin, making sure to lift all those delicious caramelised meat juices. Bring to the boil, then reduce the heat and leave to gently simmer for 10 minutes. Finally, season to taste and add a splash of gravy browning if desired, giving everything one last good stir.
Large yorkshire pudding recipe!
No roast dinner is truly complete without a big, fluffy Yorkshire pudding taking centre stage! Golden,crispyaround the edges and beautifully soft in the middle, it's the ultimate finishing touch thatbrings the wholeroast together. Perfect for filling with lashings of homemade gravy, this classicfavourite is an absolute must-have. With less than 30 minutes of preparation and just 30 minutesin the oven, it's easier than you think tocreate the perfect addition to your Sunday roast!
Large yorkshire pudding- ingredient list!
175g/6oz of regular flour
Two free-range eggs and 175 millilitres or six ounces of whole or semi-skimmed milk
110 ml/4 fl oz of water
Two tablespoons of freshly ground black pepper and beef dripping salt
Two free-range eggs and 175 millilitres or six ounces of whole or semi-skimmed milk
110 ml/4 fl oz of water
Two tablespoons of freshly ground black pepper and beef dripping salt
Step 1
Start by preheating your oven to 220°C (425°F/Gas Mark 7). Place a sieve over a large mixing bowl and sift in the flour from a height, helping to aerate it for a lighter batter. Make a well in the centre of the flour, crack in the eggs and add a pinch of salt and freshly ground black pepper.
Step 2
Using an electric whisk, beat the eggs, gradually drawing in the flour from around the edges of the bowl. In a separate jug, combine the milk and water. Once the batter starts to thicken, slowly pour in the liquid, whisking continuously until smooth. Scrape down the sides of the bowl with a spatula to catch any flour or lumps, then whisk again until you have a silky, lump-free batter. Your mixture is now ready to use, so there's no need to leave it standing – simply prepare it whenever you're ready!
Using an electric whisk, beat the eggs, gradually drawing in the flour from around the edges of the bowl. In a separate jug, combine the milk and water. Once the batter starts to thicken, slowly pour in the liquid, whisking continuously until smooth. Scrape down the sides of the bowl with a spatula to catch any flour or lumps, then whisk again until you have a silky, lump-free batter. Your mixture is now ready to use, so there's no need to leave it standing – simply prepare it whenever you're ready!
Step 3
Add the beef dripping to your roasting tin and place in the oven until piping hot. Once the oven has reached temperature, carefully remove the tin and place it over a medium heat on the hob. When the fat begins to shimmer and smoke slightly, quickly pour in the batter, tilting the tin to spread it evenly. Return to the oven on a high shelf and bake for around 40 minutes, until beautifully risen, golden and crispy. Cut into generous squares and serve straight away!
Add the beef dripping to your roasting tin and place in the oven until piping hot. Once the oven has reached temperature, carefully remove the tin and place it over a medium heat on the hob. When the fat begins to shimmer and smoke slightly, quickly pour in the batter, tilting the tin to spread it evenly. Return to the oven on a high shelf and bake for around 40 minutes, until beautifully risen, golden and crispy. Cut into generous squares and serve straight away!
