Just a few alternatives for that festive table.
- Sirloin Beef Joint (you can also use rib or topside joints)
- Shallots or small red onions x 8
- Cranberry Sauce 75g
- Mulled Wine 1 pt
- Beef Stock 300ml
- Gravy Granules
For the Yorkshires:
Allow 100g – 175g of raw meat per person for boneless joints and 225g – 350g for bone-in joints. – (Gas mark 4 – 5, 180ºC, 350ºF)
Time to cook: Rare – 20 mins per 450g plus 20 mins, Medium – 25 mins per 450g plus 25 mins, Well Done – 30 mins per 450g plus 30 mins.
Take the beef sirloin joint and place onto a rack in a roasting tin and open roast in a preheated oven. 50 mins before the end of the cooking time place 8 shallots or red onions, peeled and left whole, into the pan and return to the oven.
Meanwhile make the Yorkshire pudding batter. In a bowl mix together flour with the eggs, then add milk and whisk until smooth. Add 1 chopped red onion and the fresh thyme and mix thoroughly. Season with salt and pepper.
To make the glaze for the beef mix together 45ml cranberry sauce with 45ml mulled wine. Brush over the beef during the last 15 mins of cooking time. Once cooked wrap the beef loosely in foil and allow to rest. Increase the oven temperature (gas mark 7, 220ºC, 425ºF), Divide 30ml oil between 12 small Yorkshire pudding tins and heat in the oven for 5 – 10 mins. Pour the batter into the heated tin and cook for 20 – 25 mins until well risen and golden.
To make the gravy add 300ml hot beef stock to the roasting tin and stir to mix with any meat juices. Drain off any excess fat and transfer to a saucepan. Add 150ml mulled wine and 30ml cranberry sauce. Bring to the boil for 5 – 10 mins, add 15ml gravy granules and stir until thickened.
Roast Loin of Pork with Bacon, Black Pudding and Cranberry Stuffing with Rum soaked Apples
For the Stuffing:
- Sausagemeat 450g
- Smoked Streaky Bacon 4 rashers chopped
- Black Pudding 50g chopped
- Fresh Breadcrumbs 70g
- Dried Cranberries 40g chopped
- Onion chopped
For the Apples:
- Eating Apples
- Ground Ginger
Allow 100g – 175g of raw meat per person for boneless joints and 225g – 350g for bone-in joints. (Gas mark 4 – 5, 180ºC, 350ºF)
Time to cook: Medium – 30 mins per 450g plus 30 mins, Well Done – 35 mins per 450g plus 35 mins.
To make the rum soaked apples cut 2 – 3 eating apples in half or into thick slices and remove any pips. Rub the cut surfaces with a little lemon juice and place into a dish. Pour over 150ml rum and add a pinch of ground ginger. Cover and leave to soak for as long as possible or overnight ensuring the cut surfaces are immersed in the rum.
Take a pork loin or leg joint and dry the rind, score and rub with 1 tbsp oil and 1 tbsp salt mixed with 1 tsp ground ginger. Place on a rack in a roasting tin and open roast in a preheated oven.
For the stuffing, mix together sausagemeat, chopped bacon, chopped black pudding, fresh breadcrumbs, chopped cranberries and chopped onion. Season with salt and pepper and mix well. Shape into 12 – 15 balls and cook alongside the pork for 20 – 25 mins until cooked through. Add the apples to the oven for the last 10 – 15 mins of cooking time, place around the pork.
and last but not least
Spiced Rack of Lamb with Roasted Red Cabbage
For the Red Cabbage:
- Red Cabbage 450g finely shredded
- Onion 1 sliced
- Eating Apples 2 peeled, cored and chopped
- Orange zest and juice (1 orange)
- Orange Marmalade 2 tbsp
- Red Wine Vinegar, 3 tbsp
- Cinnamon ½ tsp
- All Spice ½ tsp
- Pinch Nutmeg
- Butter 1oz
Allow 2-3 cutlets per person. – (Gas mark 4 – 5, 180ºC, 350ºF)
Time to cook: Medium – 25 mins per 450g plus 25 mins, Well Done – 30 mins per 450g plus 30 mins.
Place the red cabbage, onion, apples, zest and juice of the orange, orange marmalade, red wine vinegar, cinnamon, all spice and pinch of nutmeg into a roasting tray or large ovenproof dish. Mix well and dot with butter, cover with foil and roast for approximately 1½ hours, stirring halfway through until the cabbage is tender.
Take the rack of lamb and calculate the cooking time. Make slits into the lamb and stuff with the zest of 2 oranges. Place onto a rack in a roasting tray and open roast.
To make the spiced butter, mix together 20z butter with 1tsp cinnamon and 2 tsp all spice.
During the last 20 mins of cooking time spread the butter over the lamb and return to the oven for remaining cooking time.