Gourmet English Easter Dinner

ROAST RIBS OF BEEF

Ingredients

3-rib joint of beef on the bone (about 6 lbs)
1 level dessertspoon mustard powder
1 level dessertspoon plain flour
1 small onion, peeled and cut in half
salt and freshly milled black pepper
For the Gravy:
1 oz plain flour (about 1 heaped tablespoon)
1 liter beef or vegetable stock

Preparation

• Preheat the oven to 475F.
• Combine together the flour, mustard powder and salt and pepper and roll the beef in it. Then place the beef in a solid roasting tin with the onion tucked underneath.
• Place the beef in the oven just above the center and give it 20 minutes on the initial high setting. Then turn the heat down to 375F and roast for 15 minutes per pound for rare, adding a further 15 minutes for medium rare or 30 minutes for well done.
• About every 20 minutes, remove the meat from the oven and baste it with the fat and juices in the roasting tin.
• Prepare the Yorkshire pudding.
• When the beef is cooked, remove it from the roasting tin and place on a cutting board. Cover it loosely with kitchen foil and leave to rest in a warm place for up to 1 hour.

Gourmet the Easy Way Note:

• Now while that's happening you can start roasting the potatoes. Once that's under way, the next stage of this roast beef recipe is to make the gravy.
• Remove the onion from the roasting pan and spoon off any excess fat (which can be used for the Yorkshire pudding) - you will need around 2 tablespoons of fat for this amount of gravy.
• Place the roasting tin over a medium heat and sprinkle the flour into the fatty juices. Then using a wire whisk, blend in the flour using a circular movement.
• When you have a smooth paste, slowly add the hot stock whisking all of the time, and scraping the base of the tin to incorporate all of the residue from the roast.
• When the gravy is simmering, taste it and check the seasoning. Allow it to simmer gently for a while to reduce slightly to concentrate the flavor.

Gourmet the Easy Way Note:

• Finally, during the last 30 minutes of cooking time for the roast potatoes, you can cook the Yorkshire pudding.

YORKSHIRE PUDDING

For this classic Yorkshire pudding recipe, I use a good solid roasting tin measuring 11 x 7 inches (28 x 18cm) which will be enough for four persons. If you are cooking for eight, double the quantity and use 2 roasting tins.  This recipe serves 4.

Ingredients

3 oz plain flour
1 egg
3 fl oz milk
2 fl oz water
2 tablespoons beef dripping
Salt and freshly milled black pepper

Although this Yorkshire pudding recipe calls for beef dripping, if you don't have any, you can substitute vegetable oil or lard.

Preparation

• Preheat the oven to 425 F.
• Add the dripping to the roasting tin and place that on a baking sheet at the top of the oven.
• Make up the batter by sifting the flour into a bowl and making a well in the center. Break the egg into it and beat, gradually incorporating the flour. Then beat in the milk, the water and seasoning (an electric hand whisk will do this in seconds).

Gourmet the Easy Way Note:

• This Yorkshire pudding recipe does not require the batter to be made in advance, so just make up the batter either in advance or when you are ready to cook the pudding.
• Once the oven is up to temperature, remove the roasting tin from the oven and place it over a low, direct heat while you pour the batter into the sizzling hot fat.
• Return the tin on the baking sheet to the highest shelf in the oven and bake for 25 to 30 minutes until well risen, crisp and golden. DO NOT open the oven during the cooking time or else the pudding will go flat!

HORSERADISH SAUCE

Ingredients

2 oz fresh horseradish, finely grated
1 teaspoon Dijon mustard
1 tablespoon white wine vinegar
1 teaspoon caster (superfine) sugar
1/4 pint whipping cream or crème fraiche
pinch salt

Preparation

Place all ingredients together in a mixing bowl and whisk until you achieve a smooth and soft consistency. Chill until required. It's that easy!

Gourmet the Easy Way Note:

• This fresh horseradish sauce recipe can be adapted to personal taste.
• Use English mustard instead of Dijon to give a hotter finish
• .Substitute the vinegar for fresh lemon juice and a pinch more sugar to give a calmer flavor.
• Add some chopped chives to give an onion flavor and a little color.

ROASTED HERB POTATOES

Ingredients

3 pounds baking potatoes, peeled and cut into 1 1/2-inch cubes
1/2 cup olive oil
4 garlic cloves, minced
1 1/2 teaspoons dried oregano, crumbled
1 teaspoon salt
Freshly ground black pepper
1/2 cup beef stock or chicken stock
1/3 cup freshly squeezed lemon juice
2-3 tablespoons chopped fresh oregano

Preparation

• Preheat oven to 400°F.
• Place the potatoes in a single layer in a 13-x-9-inch baking dish and pour the oil over them. Add the garlic, dried oregano, salt and pepper to taste and toss well to coat with the oil.
• Bake the potatoes for 15 minutes. Add the stock, toss and bake for 10 minutes more. Add the lemon juice, toss and bake for 10 to 15 minutes more, or until the potatoes are cooked through. If you like, preheat the broiler and broil the potatoes for 2 to 3 minutes, or until golden brown
• .Sprinkle with the fresh oregano and serve at once.

CHOCOLATE ESPRESSO POTS DE CRÈME

Ingredients

6 oz fine-quality bittersweet chocolate (not unsweetened), finely chopped
1 1/3 cups heavy cream
2/3 cup whole milk
1 1/2 to 2 teaspoons instant-espresso powder* 6 large egg yolks
2 tablespoons sugar
Special equipment: 8 (4- to 5-oz) ramekins or pot de crème cups
Garnish: bittersweet chocolate curls (see cooks' note, below)

Preparation

• Put oven rack in middle position and preheat oven to 300°F.
• Put chocolate in a heatproof bowl. Bring cream, milk, espresso powder (to taste), and a pinch of salt just to a boil in a small heavy saucepan, stirring until espresso powder is dissolved, then pour over chocolate, whisking until chocolate is melted and mixture is smooth
• .Whisk together yolks, sugar, and a pinch of salt in another bowl, then add warm chocolate mixture in a slow stream, whisking constantly. Pour custard through a fine-mesh sieve into a 1-quart glass measure and cool completely, stirring occasionally, about 15 minutes
• .Line bottom of a baking pan (large enough to hold ramekins) with a folded kitchen towel and arrange ramekins on towel. Poke several holes in a large sheet of foil with a skewer. Divide custard among ramekins, then bake custards in a hot water bath, pan covered tightly with foil, until custards are set around edges but still slightly wobbly in centers, 30 to 35 minutes.
• Transfer ramekins to a rack to cool completely, uncovered, about 1 hour. (Custards will set as they cool.) Chill, covered, until cold, at least 3 hours.

Gourmet the Easy Way Note:

• Pots de crème can chill up to 2 days.
• To make chocolate curls, shave off curls from a piece of chocolate at room temperature using a vegetable peeler.