A Sunday Roast

It’s 7:20 pm. Sunday. I’m in the studio. This is where my piano is kept as well as all my books, my favourite upholstered chair and a wooden armoire adorned with Indonesian carvings and filled with linens and candles.  I keep extra pillows on top of it and the warmest blankets that only come down when the weather turns cold.  They’re folded; chenille plaid and patchwork almost up to the ceiling.

It was overcast this morning and the wind was cool enough to need a light jacket as we walked to Craft for brunch.  We slept in until almost 10:30 so by the time we’d finished we knew lunch would be skipped which worked out kind of perfect as I’d been planning this meal all week.

I’ve not been to England (yet) but I think in most countries it’s custom to make dinner extra special on a Sunday.  End of the weekend and usually a quiet time for us at home. A day to relax, take a stroll along the ocean or in the woods.  Today we stayed home all day. It’s Salem’s (our cats) 2nd Birthday and he’s such a friendly boy. He loves being wherever we are, even when he’s playing, it’s usually on the rug close to our feet.  We threw him a tiny cat party with new toys, a cake made of turkey stew cat food, a new cat grass plant and some catnip flavoured treats.

No matter what the season, one thing is constant; I love cooking. I love planning a meal, shopping for ingredients, seeing it bubble in pots and delight as the aromas fill the kitchen.  Setting the table, lighting candles, opening a bottle of wine and serving it all on platters and in pretty bowls. I even dusted off the antique gravy boat which makes me really happy.

This is my version of a traditional Sunday Roast.  I’m thinking you’re ok with making garlic mashed potatoes and peas & carrots on your own so I’m including the recipe to the roast beef and the Yorkshire puddings.  I bought onion gravy from Tesco’s brand and it went perfectly with both the meat, mash and puddings.

 

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Slow Cooker Roast Beef

Ingredients

  • A Top Sirloin Roast – I bought a small one for just 2 of us
  • Sea salt to taste. I used a little extra so that it would seep into the meat
  • Coarse ground black pepper to taste
  • 4 cloves garlic finely minced
  • 1 tablespoon coconut oil or any oil that works at high temperatures

Instructions

  1. Rub the chuck roast with the salt, pepper and garlic.
  2. Heat up a large pan on high heat with oil.
  3. Sear the beef on every side for about 3 minutes to seal in flavour.
  4. Transfer the beef into your slow cooker.
  5. Cook on low for 90 minutes.
  6. Using a meat thermometer, cook to 135 (medium rare) or 140 (medium) degrees. I pulled it out at 140 and it was actually medium rare but perfect and sliced like butter.

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For the Yorkshire Puddings I used Jamie Oliver’s recipe. This was my first time making them and I’ll admit:  I can cook but I cannot bake to save my life yet these came out great.

Ingredients

  • vegetable oil
  • 2 large free-range eggs
  • 100 g plain flour
  • 100 ml milk

Instructions

  1. Preheat the oven to 225°C/425°F
  2. In a cupcake tin, add about a teaspoon of vegetable oil into each of the compartments. Place the tin onto a larger tray for easier transportation to and from the oven.
  3. Pop the tray into the oven for 15 minutes so the oil gets really hot.
  4. Meanwhile, beat the eggs, flour, milk and a pinch of salt and pepper together in a measuring cup or a container that’s easy to pour from until light and smooth.
  5. Carefully remove the tray from the oven, then confidently pour the batter evenly into the compartments.
  6. Pop the tray back in the oven to cook for 12 to 15 minutes, or until risen and golden.

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I love when I envision a meal and it comes out just as or even better than planned.  We really enjoyed this meal and I hope you’ll try it out on a Sunday or a rainy day when you have a little extra time.  This is a wonderful meal to share with a few people around the table. Cook and be merry!

Love,

Jennifer

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