Americans Try To Cook & Eat British Sunday Roast For The First Time!
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- Опубликовано: 26 окт 2020
- Two Americans try British Sunday roast for the first time! Not only that, they're going to try to cook the full Sunday roast too!! Note: we've never had a Sunday roast before, so let us know if we made anything wrong!
How many times per week do YOU eat a full Sunday roast? And what should we add the next time we try to make a roast dinner? What Sunday roast recipes should we try next??
British Sunday roast recipes:
- Roast Beef www.thespruceeats.com/tips-fo...
- Onion Gravy www.thespruceeats.com/sticky-...
- Potatoes www.bbcgoodfood.com/recipes/u...
- Yorkshire Pudding recipe www.juvela.co.uk/gluten-free-...
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Our favorite aspect of doing RUclips is interacting with you in the comments, so make sure you stop by and say hi! 😊 How many times per week do YOU eat a full Sunday roast? And what should we add the next time we try to make a roast dinner? What Sunday roast recipes should we try next?? 😄
#britishfood #ukfood #yorkshirepudding
*boils potatoes in frying pan
Saucepans hanging within reach: "am i a joke to you!?!" 🤣
🤣🤣
@@WanderingRavens this made me giggle but what a great Idea hahahaa
American here. I have never seen an American boil potatoes in a skillet. Only a newbie to cooking or someone that doesn’t own a saucepan would do that. lol
@@emefrench8984 We wouldn't have done it either, except that the recipe called for it 🤣
@@WanderingRavens a recipe doesn't dictate the most sensible way of cooking something!
Just a little tip for next time, the yorkshires form better if the oil is hot (pre heat the tray for a few minutes before pouring the batter). You still did great though :)
I came here to say that too. I was surprised they rose that much with their cold oil!
Using the oil from the meat.
Thank you for the tip! We'll get the oil hotter next time!
Actually, you should use beef dripping or lard.
Also, you should baste the meat regularly to stop it from drying out.
@@djashley2002 use whatever oil you want but lard is good...(shortening) ...you can even use cast iron pan on stove...heat up oil till screaming hot . Throw in some rosemary then your batter and transfer to oven .
You've got to have some veggies as well! Parsnips, carrots, peas, green beans! For a first attempt it does look good though! Those yorkie puds looked delightful!!
Since when is onion gravy a yorkshire thing lol, they've already got the puddings, they're pushing it now
I don't use onions, use the beef fat, flour and some of the veg water (flour to thicken the sauce). Cabbage and or sprouts, roasted parsnips. Thing with roast dinners is there is so much to cook and it all needs it's own pot.
They put onions, balsamic vinegar, and sugar in GRAVY? ABOMINATION!
@@grassygnoll3345 but it’s worth it when you get the massive feast at the end...which only lasts for like 10 minutes lol
Yorkshire Puddings with onion gravy as a starter
Giant yorkshire pudding then add all the Sunday dinner bits in the middle for main course
Then yorkshire puddings smothered in jam for dessert/pudding
Yorkshire people think everything they do is theirs and correct lol you try telling them that their accent comes from Lincolnshire
You might want to use the roasted trivet vegetables as part of the meal; I'm sure they'd be tasty after having been basted in meat juices; carrots, swede (turnip) and potatoes would work well. The tradition is to have at least two vegetables with the meat, hence the expression "meat and two veg", as immortalised in the Limerick:
There once was a fellow called Reg
Who was caught with a girl in a hedge;
Along came his wife
With a big carving-knife,
And cut off his meat and two veg.
I assumed they had.
@@nicolascarey6330 They didn't, although the carrots were re-used in a soup. What a missed opportunity! Roast carrots, especially when basted in beef juices, are wonderful.
Agreed, any root vegetable cooked like that is delicious.
Swede is rutabaga. Not the same thing as a turnip. One is yellow, one is pink. Although the Celtic nations refer to swedes as turnips or neeps.
I normally blend them up with the meat juices to make gravy
For a first attempt I would say brilliant result guys, practice will make perfect..😁
You asked about Yorkshire Pudding as a dessert. My mom used to make one extra and we'd share it with some jam before dinner. Really nice!
Nice with marmalade
Loved seeing your channel grow, great to see you back here and having a go at a Sunday roast.
All you need now is to get the way you say “mate” down and we may adopt you 😂
Great content guys, keep it up 👍🏻
When making the gravy, you could have used the meet juices and all that lovely roasted veg as well, then strained it. Also where was the other veg on the plate?
As stated before, for the Yorkies, the tray and oil needs to be very hot. But with all that said and done, a great first attempt.
You should definitely try toad in the hole if you're confident making Yorkshire pudding!
kate simpson with onion gravy!
Yeah that's a good shout. Toad in the hole will give you great Yorkshire Pudding practice.
Toad in the hole is so good. One of the few things my uni canteen made that was edible 😂
That's a good idea. I made one last week. Came out perfect
+1 for Toad in The Hole with Onion Gravy!!
Growing up in the UK in the 60s and 70s, the Sunday Roast happened every weekend. Leftovers were then turned into 'Bubble 'n' Squeak' for a subsequent meal, or a cold meat salad on a Sunday evening. The truth is that, nowadays, with the creation of a pub food culture in the UK and the preparation time required, most family Sunday Roasts are eaten out - no preparation or washing up required, and a choice of meats for the various family members. It's a lot easier! The same is true of the Full English Breakfast. I really love it, but nowadays it's a staple of being a) Staying in a hotel, or b) eating out as a family during a weekend get-together. Once a month or so, I will go out to a pub or (gasp) even a supermarket cafe like Asda to get a Sunday Roast or a Full English. Saves time, saves preparation, but still tastes so good! By the way, really enjoy your content guys - thank you ..😊
Spot on - nowadays (in this microwave age) the Sunday roast (like the full English breakfast) is something to be enjoyed when eating out. Saves all of the hassle of the cooking and the washing up. Co-incidentally, recently read Freddie Flintoff's latest book 'Right Said Fred' - OMG he loves a Toby Carvery like nothing else on earth. Very funny worth a read. A plug there for Freddie. Ravens - it's also worth reading for a take on English culture from a national icon.
Bubble and squeak! With plenty of brown sauce, for me. I've noticed a distinct lack of cabbage or sprouts in a lot of Sunday Roasts these days, though, so your bubble won't squeak...
@@gtrdaveg A lack of cabbage and sprouts? Agreed - your bubble just won't squeak without them (and neither will you!) 😊
That's something I don't really get. I'm not a great cook by any means, but I can do a great cooked breakfast and a good Sunday roast. If I'm eating out, I want to go for something that I can't easily cook at home!
@@stevieinselby I get that, but as a single person a roast dinner is not really a feasible option at home. As for a good Full English Breakfast, a lazy sunday morning, no need to prepare or wash up afterwards, eating out is a guilty pleasure
I just wanted to say... I love you two! 😃You literally make me smile when I need cheering up or after I've had a big night out. Thank you! 👍
Pro tip: Try horseradish sauce with the beef, or English mustard if you’re feeling brave.
Even more pro tip.
Put some MSG in it.
I love Mustard. Coleman English lovely
Horseradish sauce is a must with roast beef, you can make it yourself but a jar of Colman's horseradish sauce is just as good and more convenient.
English Mustard every time.
Command english mustard is best
You missed the veg out? What happened to them 🥕
Yes, where were the carrots, green beans, peas etc? Other than that, good effort.
Need some healthy steamed veg, white cabbage, green beans and carrots. Yes all 3 !
They did have carrots, but they turned out to be packaging for the beef!
@@kathryne3139 roasting vegetables is much nicer than steaming them. Steaming just makes everything the same mushy texture and practically tasteless.
That's just to make a roast healthy, the meat, potatoes and Yorkshire puds are the real meat and potatoes of the meal.. excuse the pun
am so glad your yorkshire puddings worked! they're a staple
your guys' production level has jumped so far recently, this is like a channel with 100k+ subs and definitely deserves to be. Keep it uppppp
For the potatoes I par-boil for 10 minutes in salted water. Not in a frying pan. Drain and put the lid on the saucepan and shake the potatoes about to rough up the edges. Then drizzle oil on them in the roasting pan. This will help them be nice and crispy on the outside and fluffy in the middle. They take quite a long time in my oven, so I usually put them in at the same time as the meat, as I usually have a fairly small joint of meat. You can check meat cooking times online, as it varies depending on size and how you like your beef.
Par boil and fluff is the way to go. I like to cook mine in pre heated beef fat.
I do that aswell but I can’t explain it aswell as you
Robert Cullen goose fat every time for me
@@ccb3313 That would work. I tend to use beef or dripping because my butcher throws in an extra fat cap for roasting.That might be a Yorkshire thing though as when I lived in the south it wasn't the norm.
Robert Cullen born bred and buttered in Sheffield. Goose fat for the win ;)
Look up "swede and carrot mash", and include that in your next roast.
Literally the best... black pepper 😍😍 yum yum!
oooooo yessss
I love mashed swede, never had mashed carrot in anything though!
Roasted parsnips can be good. Especially honey parsnips.
I also really like sprouts, and broccoli or peas are decent with a roast too. Or indeed carrots. Or even runner beans.
Or carrot and turnip mash. With black pepper too of course.
Swede and carrot mash seems fairly self-explanatory except most Americans don't know what a swede is.
You should try tackling toad in the hole, it's Yorkshire pudding with sausages inside. It's delicious and so easy to make!
Can be easy to get wrong as well if they don't follow essential steps, but as you say it's well worth the effort.
Awesome!!!! Will definitely be doing this soon...🤙🏻
A little trick with the potatoes, par boil them and strain, then shake them about in a colander to rough the edges up, that's what gives it those amazing crispy edges. Even better when you use goose fat.
That sounds so good! It's not common to use goose fat in cooking in the States, I'd never seen it at a supermarket until we first came to Europe. Sounds like it would be super tasty in cooking though 😋
@@WanderingRavens tbh the only thing I've ever used it on is potatoes, I'm sure there is alot more things that it is used for. But yes they are amazing, par boiling them first makes the inside nice and fluffy and the outside real crisp 😋
to be honest i find oven roast potatoes a little dry, so I cheat. Basically boil the potatoes and them drop them in a deep fat fryer. Do the shake thing, cant lose.
@@scottythedawg Will do the shake thing!!
Par = part boil eg about 10mins :)
But I bet you knew that :D
Guys... I love you so much but... where's the rest of it?! 😂 You need carrots, cauliflower, sprouts, swede mash, parsnips etc.! You've just done three ingredients!
Oh, guys, I'm desperate for you to have a full roast and enjoy it!
Oh no! We'll try and do a full roast next time! We were a bit intimidated as it was our first time but we'll branch out and try adding more side dishes next time haha
@@WanderingRavens I'm with you completely. I'm a native and I manage to make a right pig's ear out of it whenever I try and do one. My wife makes it look so easy! Timing it all is such a headache.
You both warm my hearts with your content. And your yorkies looked unreal in this one! Kudos on that.
@@WanderingRavens The point is, they are not side dishes . . . They are part of a roat meal.
@@WanderingRavens they aren’t side dishes? They are part of the meal? That’s like saying the spaghetti is a side dish in spaghetti bolognese
My friends ! It looks so delicious. Your cooking skills are amazing. Thank you for the good food.😍💛
A brave and magnificent first try. Well done. You two are a joy to watch and listen to
OK so ..1. Supermarket beef joints are a bit of a lottery. Normally I would pot roast most beef, unless it is really high quality. Only then can you cook it pink. 2. You boil potatoes first (for about 10-15 mins) to make them fluffy, and then they are more crispy when roasted. Yep, the yorkshires look right to me.
Yay! Glad the Yorkshire puddings weren't a failure haha. And yeah, I think we'll opt for a non-supermarket beef joint next time.
@@WanderingRavens I agree comment regarding supermarket beef. Better off going to a good butcher. Also the meat loses weight during cooking, larger joints proportionally less so. Go large! Any excess can be used for beef sandwiches next day, with horse radish of course! Therefore I would pot roast smaller joints and roast larger ones.
I start roast joints at 180c about 20min then turn down to 150c and extend cooking time accordingly giving a thorough cooking and slower loss of juices.
Also note different joint "cuts" have different texture and intensity of flavour. My favourites are Sirloin and Top Rump. If you can find it a beef Rib
Joint is cooked on the bone and good for feeding larger gatherings.
I like to boil or steam a medley of vegetables to complement the meal but always roast parsnips when in season. Try coating with grated parmesan and black pepper!
Roast spuds? Why not compromise? Garlic salt (available most supermarkets.
I am hopeless at making Yorkshire puddings, yours put mine to shame. Over the years I have tried every tip and variation going (there are lots) but never crack it. Chapeau!
@@WanderingRavens Great first attempt, the Yorkshire pudding is usually the thing that goes wrong for most people. If you make **too many** (well not really, you can't have too many), you can have the extra with jam or golden syrup etc as a dessert (the batter is effectively british pancake batter anyway) - you should also try british pancakes with orange or lemon juice/sugar (though some people use jam), they are similar to french crepe, but usually a little thicker/larger.
Love it 😍 I was willing those Yorkshire’s to rise! I only do the Yorkshire’s at home so I can’t comment on much else. I always heat the oil before adding the batter, but I assume you followed your recipe. The Mrs puts a tinfoil hat over the beef until the end to keep in the moisture. Top video! Sorry I can’t add much else 🤣🤣🤣 typical man here 🧐☺️
looks great guys!
Ps. You did a great job, it all looks delicious ! Well done 👏
Need some greens with that as a contrast ! Also sage and onion stuffing, I mix mine with sausage meat . Also some roast parsnips Beef your better off being under , Good 1st attempt tho !
Thanks for the tips! We're looking forward to trying out sage and onion stuffing - sounds amazing 😋😋 Do you know if we could find a gluten-free stuffing anywhere?
Yes you can, just can't remember where from. Also you can make breadcrumbs from gluten free bread and then make your own stuffing, adding chopped onions and herbs.
@@WanderingRavens www.dovesfarm.co.uk/recipes/gluten-free-sage-and-onion-stuffing-balls
@@markrichardson3421 that sounds like a plan I'm just not that skillful, I'm sure Waitrose or m&s might do something like that I'm an Aldi man lol
@@WanderingRavens Paxo gluten-free sage and onion mix from Tesco, or Asda Free From sage and onion mix.
Anyone else shouting..."HORSERADISH SAUCE AND MUSTARD!!"?
WE FORGOT THE SAUCE!!!!
no, just you.
Nope, Never have Horseradish sauce with la Roast Beauf
Colemans English Mustard all the way
Love it or hate it you have to have the option of horseradish sauce or it’s not an authentic roast. Like turkey with no cranberry, pork with no apple or lamb with no mint
The roasted trivet is often used as a base for the gravy, mashing up the veg which has the juices off the meat in and sieving it into a saucepan - then I’d usually add red wine for beef or lamb or white wine for chicken
That looks like you did an amazing job! Well done :)
For Beef: cook it low and slow, it'll fall apart and be more tender, if it's a high quick cook then it can be tough.
For Gravy too, add a bit of red wine in to beef gravy, white wine for chicken gravy just for an added punch of flavour and finally, if you make another, try making some cauliflower cheese and honey roast parsnips too!
Poor advice where beef is concerned. It very much depends on the cut. For the ultimate roast you want good quality beef that you can cook medium rare. Rib is ideal but expensive. Low and slow wouldve just over cooked the cut they had.
Agree with the rest of your points though.
Coming from a Yorkshire lass, them Yorkshire's look beautiful, especially to say they were your first attempt. Btw I love all your videos. 😁
You guys did so well for your first time! I agree that the oil should have been hot for the Yorkshire’s but they still turned out looking tasty! The trivet veg are amazing as a side dish for the roast but putting them in the gravy was a stroke of genius. Nice job!
Well done! A little hot mustard such as Colman's and/or horseradish sauce on the side is perfect! My mum used to put jam on cold Yorkshire pudding for a snack on Monday!
right children, listen up.
Roast beef: Follow the rules on the packaging. Your mistakes was searing the outside and not covering it with foil for the first 30 minutes
Roast potatoes: the thing that makes them crispy is oil but as you're having roast beef, place them within the juices.
Veg: you need it. Top picks are cauliflower (cheese cauli for bonus points) broccoli, sprouts, parsnips, swede and carrot mash (cube swede and carrot, boil, mash with butter and a teaspoon of butter), cabbage, runner beans.
Thank you for the tips!! We'll do all this next time :D
The instructions on packages on meat go overboard for safety, so they’ll be for well done. Usually you can cut it shorter if you want medium, or rare beef roast.
@@WanderingRavens I wouldn't personally go for the cauliflower cheese, which I love as a meal in itself, but not with a roast and gravy. Putting gravy _and_ cheese sauce together doesn't seem "kosher" somehow; it's like having a Sunday Roast with a dollop of moussaka or lasagne in it.
@@andysutcliffe3915 I find the instructions by tesco to be pretty spot on. I'm yet to have an overcooked beef joint, in fact one time it was almost a little too undercooked for what i usually aim for. I think on average the time is about 50 minutes
@@ftumschk It's not too bad actually, I just dont pour the gravy on it. The only difficulty with it is that its hotter than the sun. I almost always burn my tongue with it. I dont have it often. only once in a while.
That onion gravy looks amazing! I would definitely make a version of that with vegetarian stock 😋
Well done chaps. Keep it up and welcome
Very nice. As a Brit, I love Sunday roast so much that I timeshift the weekend into midweek. Cheers from London!
Excellent. Just how my English mother used to make. But we always had brussell sprouts with Sunday supper. And mushroom and beef stock to the gravy. Can you send me your recipe for yorkshire pudding? It looked so good. It was the one thing my mother could not master and I'm searching for a good recipe.
I roast my potatoes in a roasting tray full of duck/goose fat (after par boiling them). For Yorkshire puds, I normally heat the oil first before putting the mix in. Lastly, as most have said here in the comments section, add more veg. I normally cook 3 different vegetables apart from the potatoes. Nice hearty meal to finish the weekend off. 😉
I'm impressed. Nice job.
Well done. . I always add 2/3 large glasses of red wine 🍷 during the cooking process.( to myself) that way if it goes wrong, it doesn’t really matter .. 😊😊
That looks absolutely delicious 😋
Yay! Thank you!
Carrots, broccoli, cauliflower and peas on the side.
You want gravy over the yorkshires, but not enough to make them go soggy
Will do veg next time!!
Strictly speaking there should be only one or (arguably) two veg, you’re not a Carvery after all. I’d go for cabbage/ sprouts and carrots in some form.,
@@paddy864 The tradition is the "meat and two veg". In which case, I'd vote for sprouts and carrots, too :)
Love the food vids guys, keep it up! Would LOVE to see you attempt fish and chips next ?? :)
Well done from london guys. You're always welcome on the better side of the pond
Wow that house you guys are staying in is a bit nice! Great job on the roast guys, a few carrots and some peas would have really finished it off and added some colour. Smother everything in gravy, you cannot have too much.
There is a British saying meat and two veg - applies to roast dinners and blokes bits!
Good effort you two. Looked good.
American here, but with an English grandmother (RIP). I ate her roast beef, Yorkshire pudding, and potatoes innumerable times. She always called her potatoes "boiled and baked," which is basically what you did, but she only cut the potatoes in half rather than in eighths. She made her Yorkshire pudding as one large thing (in a wide, flat dish) rather than individual puddings. She definitely never made onion gravy; I never knew that was a thing. But enjoyed watching the video!
Aunt Bessies Yorkshire puddings 👌🏼 when I was younger I would always fill the middle with gravy and drink it out of it 😂😂
Yes! I always fill my Yorkshire’s with gravy! It has to be done! Glad I’m not the only one who does this!
I used to make "roast dinner cupcakes" i put a bit of everything on my plate in one Yorkshire and ate it
Jetdog That sounds absolutly divine! 😋😋
If you think Aunt Bessies are good you clearly haven't had proper Yorkshire Pudding before as they are a pale impression of one
@@SimonWakefieldUK I have had ‘proper’ Yorkshire puddings plenty of times but we always have aunt bessies at my grandparents so they remind me of them
I like the new haircut
Thanks, Nell!
Well done for for pronouncing Yorkshire pudding correctly and cooking a roast dinner the right way. Impressed
Love your videos....you two are very watchable and genuine.x
My heart was in my mouth waiting for Grace to say "would have been better with some cheese..."
Lol me too!!
I do my beef in a slow cooker. Never looked back. 👌🏻
They wanted it pink. Anyone with a discerning palate wants it a bit pink. You'll never achieve that in a slow cooker.
Also, it's a sunday ROAST. Not a sunday electric slow cook. Back to school for you.
@@nick260682 I don’t like my meat pink and I just prefer how it tastes in a slow cooker.... yes it’s called a Sunday roast and I roast the vegetables. Sorry didn’t realise I had to impress Gordon Ramsey ffs.
@@Danvilla1874 Don't comment if you don't want a reply!!
You don't like pink beef? You prefer the texture of my grandads coal mining boots?
Sunday roast because you roast the meat, and then the potatoes and gravy etc use the meat juice. Do you roast your peas and cabbage? Unusual.
@@Danvilla1874 Everyone has to impress Gordon Ramsay! Do you want him to shout at you?! 🤯
@@nick260682 you can definitely get pink meat from a slow cooker. It's all about watching the IT of the meat if you have a probe.
Hey guys! Amazing to see you enjoy the best thing to come out of the UK...
A Roast dinner is something I pride myself on, and would love to give you guys some pointers and tips to improving for next time.
Including a few additional items to add! My gravy is world renowned.
More videos like this please!!
“Hopefully we don’t burn the house down”
Honestly same whenever I cook
😂😂 It's really only a matter of time
@@WanderingRavens I wouldn’t say this is necessarily a British ideology but where I’m from you’re either a cook or a baker...never good at both! I’m a fantastic baker but I can’t cook for toffee!
How to make Yorkshire Pudding:
Step 1. Get a Yorkshire housewife.
Timing is the key to a success. Seriously though, you did alright and it gets easier the more roast dinners you make.
Doesn't work, after 25 years my lovely wife from Sheffield can't make them for shit, uses exactly same method and ingredients as me but they come out flatter than Holland ;-)
My grandmother used to make great Yorkshire pudding and she was a Lancashire lass, I used to love her sunday roasts as I was growing up back in the 1950's and early 1960's. Nothing at all went to waste with her which is probably due to the war years. If ever there was any left over potatoes and cabbage, she would recycle it into Bubble and Squeak for the next day and any left over meat would go into making a good stew.
The best trick with the spuds (potatoes) is parboil them (ie: boil covered in water in a pan for10-15 minutes) so they are soft-ish but not cooked through.
Drain the water but leave them in the pan, put a lid on and give the pan a good shake so they become fluffy on the outside.
Then put them into a baking pan, drizzle with oil and/or butter and roast for the rest of the time.
The "fluffiness" goes crispy and won't be tough to cut through to the soft insides.
Also, when you cook your meat, put a pan of water underneath the meat tray to stop the meat drying out.
Looks so tasty.. This Sunday now know what type lunch having xx
You definitely need veg with your dinner and preferably stuffing too👍
no veg??? ... It looks great but you're missing half of the dinner haha
What veg would you recommend us including next time?
Broccoli, peas and so on go well with carrots and are the classic choices to add next time.
@@WanderingRavens the ones you cooked the beef on would be a start
@@steveaga4683 think they intended on using them and maybe forgot?
@@steveaga4683 Yes, use the carrots you used to put the beef on. Or you can roast more separately. You can roast parsnips, have peas/broccoli for your greens - cook last as you're cutting the meat.
I was so impressed with your fry up too by far the closest I’ve seen someone come to it but this is pitiful 😂❤️
Brilliant first effort, especially with the Yorkshire Puds.
You needed some veg, all roasts have veg like carrots, parsnips or onions
Just in the little pro-mo opener and I'm already a bit worried when I saw the joint of meat in a frying pan 🤦♂️
It gets worse! 😂
@@WanderingRavens oh dear 😓
@Wandering Ravens well I got to the end and I gotta say you actually did a cracking job 👍 you could/should have had some horse raddish sauce. Oh and what happened to the veg?!!
No, personally I always seal the meat joint on a pan with some oil before it goes in the oven.
@@paddy864 well we are all different 👍 I've never done it or seen it done.
That was an amazing first effort, timings is really key to cooking the perfect roast. I always cook the beef about 15 to 20 mins less than recommended. That oven/range is amazing , so you will have adjust times accordingly as will cook things a lot quicker compared to a standard oven
Defo need more oil for the roasties and less time on the beef. I’d also suggest covering the beef with some mustard and poking in some garlic cloves whilst it cooks.
Perfect potatoes - Put oil in a dish and preheat in the oven, par boil in salted water, drain and then bash them around in the pan to fluff them up. Blond of butter, squeeze of mustard, rosemary, aromat, garlic, pepper and lots of salt - leave for 30 mins and pop in fridge. Bang them in the oil, turn very ten minutes for 40 mins - I GUARANTEE THESE WILL BE AMAZING!
You also have to have veg with a roast - the meat is not a side. I’d suggest roasted carrots, mashed buttered swede, Braised red cabbage and cauliflower cheese.
Gravy can be made from the meat juices from the trivet but also the veg can be pulsed up be included. I usually do this add beef stock, a bit of red wine and then gravy granules to thicken to your likening.
My tip is, if you making a 3 egg Yorkshire pudding batter, remove 2 of the egg yokes because the magic comes from the egg whites not the yokes and you don't want them tasting too eggy.
Also take 25ml of milk out of the batter and replace with water, the water evaporates quicker than milk does and it makes them raise better and faster.
Also pre-heat the tin/tray with the oil in to get them cooking instant.
Also if you can get Duck Fat to cook them in, you'll have the nicest tasting Yorkshire puddings you can get. (beef dripping is ok also)
For the potatoes, I recommend boiling them until you are absolutely terrified that they are about to start falling apart. They always roast nice and crispy if you do that first.
Thanks for the tip!! I'll terrify them next time :D
And hot oil! Put the oil in the oven for a bit first. Add the fluffed up potatoes in the hot oil, give them a turn in the oil, and back in the oven.
@John Smith
The trick is after par-boiling to let them steam dry for at least half an hour before you put them in the fat.
Great job, your Sunday Roast looks divine! As well as potatoes try roasting parsnips, sweet potatoes and carrots, go up another level with these contorni.
We don't have Thanksgiving in the UK, maybe do a video for us 🙂
We had a couple over from America stay with us for a while. We took them for a Sunday Roast at a beautiful pub in the country. They loved it so much that they now make it every Sunday at home in Boston. Good going guys as already said you forgot the veg.
Is it gravy if it didn't come out of a red tin?
Ahhh bisto
@@Matthew-Wood85 or, if you're cheap, "ah, Tesco"
We just use instant gravy here to
@@Matthew-Wood85 I follow the ancient mystical gravy arts of my Mum and mix OXO and Bisto together. I don't know how the magic happens but somehow it's just so much better than gravy made with just one of those.
@@sadmachine7486 absolutely perfect 👌 My mum makes brilliant gravy, the water from the boiled veg and some gravy powder
Wheres the broccoli, califlower cheese, turnip's, sprout's ect? 😂
Don’t forget the cheeses leek 😂
Where's needs apostrophe.
Turnips and sprouts don't.
Ect should be etc.
Very well done, I wouldn't mind being offered to dinner and having this, it seems lovely. You also done a great job with your full English (breakfast), must add that black pudding is always called that, never heard it being called blood pudding in my life, love your videos 😀.
You did the roast potatoes really well 👍
With Yorkshires the fat should be smoking hot when you add the batter.
That's why you use the fat from the meat straight out of the pan.
nothing like a roast dinner. my god!
Close! Just missing 7 veg sides ;-)
So good!!
I know right? Who has ONION gravy? Yuck!
WibblyWobblyTimeyWimey who has gravy without onions 🤢unless you get it from chippy of course
Good first go! Lots of different things to try
Wow that is tasting 😋 sometimes we cook a chicken on roast Sunday 😋 so well done for cooking our culture.
GARLIC? This isn’t France! BUT...Eric, with that haircut....😍 Grace, I want your husband for myself. He’s as delicious as the meal. 😉😀
No veg!?
Well done guys!
My family has cheese and leek sauce with our roasts. I made it for my housemates during a Christmas dinner and most of them asked for the recipe so I think it was a success.
Here's my advice for a perfect Sunday roast: put on your hats and coats and go to a good pub!!😋🍗🍽
Preferably within walking distance so one can enjoy a beverage or few!😆
Using garlic on your potatoes is 3-5 years in prison on a traditional Sunday dinner (although many people do it and that's why are prisons are full) 👍
Your Yorkshires and potatoes looked good but the rest of it will have to be put down as a brave 1st attempt
Also traditionally there would be another vegetable dish to accompany the dinner 👍
Do British folk not like garlic? 😱😱
@@WanderingRavens yes we love it but the Sunday roast goes back to the days before garlic... Many people use it on roast potatoes but on a traditional beef roast only salt and pepper on your roasties and there would be something like carrot and Turnip or another veg dish with it 👍
@@WanderingRavens british boomers are terrified of it, my parents will refuse to eat anything containing it and pull a disgusted face
We do. But not with a roast. Because it can overpower everything else.
@@MrAshtute there were no "days before garlic" - wild garlic grows in abundance.
Fun fact! Yorkshire pudding batter is the same as pancake batter! It’s only the cooking process that’s different
we always have roasted potatoes, pumpkin, a whole onion and carrots as well as cauliflower cheese as the other side dish, yorkshire puddings and normal gravy. Love our Sunday roasts, something our parent continued when we both came to Australia.
Eric lad, you can't get a new shirt and a new hair do in one go, what the hell is going on here!?!
Should state you look shit hot mate. Really suits you!
I think one of the changes was during a video just for their patron supporters,so for anyone that isn't,it appears he's had a big makeover all in 1 go :)
Believe it or not, I've worn this shirt in several videos now, but nobody noticed it until today 😂
Great job guys. Those Yorkshire puddings looked amazing. I know someone who told me when they were a child they used to have Yorkshires with strawberry jam as a desert.
Using a thermometer you can leave stuck-in throughout the cook is the best way to get a roast as close to desired as possible. Just make sure the probe is stuck in to the center of the "thickest" bit (basically the part that will reach temp last). Also, you will want to pull the roast before you hit your final temp (maybe 5 degrees F cooler), and let the last bit of cooking finish during resting outside the oven.
Brilliant tips! Thank you so much!
@@WanderingRavens there's a chance your oven isn't reading true (plus position in the oven, if it's fan assisted etc. can have an effect). Either 'learn' your oven or go with thermometer. I'm not sure if thermometer use is that widespread in the UK, anecdotally I've seen more use in American cooking videos but in theory they're the way to go.
Just come across your vid guys just a little thing from a northern england guy my grandmother learned me from 6 years old how to cook a Sunday dinner and i know loads of other familys the same was bonding time with the grandparents on a sunday
Congrats. Very, very good first effort. As others have said - you need to baste potatoes with oil or fat. That and the salt as seasoning makes them even more crispy. Very impressed with how Grace has cut Eric’s hair. Well done Grace.
Looking stylish with your new hair mate👍
Thank you!!
Yes, now no more hair in the eyes to hassle with!
@@darasandland7353 I agree 🙂👍
You should carve the beef VERY THINLY Not huge chunks like that xx
Bollocks!! Carve the meat as you want... Thick slices are fine!
@@OblivionGate fuckin aye i don't want paper on a plate i want beef!
Looks good guys
Ok having cooked roast dinners nearly every Sunday for at least 10 years my tips as follows 😂 -
Parboil your potatoes for 5-10 minutes, drain, shake in the pan, and then add to HOT oil in the roasting tray.
For the Yorkshire’s, again, heat the oil in the oven for 10 minutes before adding the batter. The oil should sizzle when you add the batter and then don’t open the oven door!
For Gravy I always make use of the meat juices from the pan.
All in all your roast dinner looks much better than my first roast dinner I made 😂 good job! It’s always a stressful meal to make I find. Christmas dinner is on another level. One year I had to make a Christmas dinner for 12 people at 9 weeks pregnant. I heaved my way through making it and as we sat down to eat I had to just confess. I couldn’t bring myself to eat it and knew my family would notice 😂
Regional flavour... well, I'm from Glasgow, so Buckfast and a fight.
👍🤣