The Great Meat Up

Food Main Courses

   

4-5 Servings
Ingredients
MEAT
Aged ribs of Scotch beef 1kg
KYLOE YORKSHIRE PUDDINGS
Plain flour 140g
Full cream milk 200ml
Eggs 2
Salt pinch
CREAMED CABBAGE
Savoy cabbage
Cream
Butter
Oil
GRAVY
Meat juice
Quality stock little
Cornflour smidge to thicken
Method
  1. MEAT

    - Roast the beef in a combi oven for about 40 minutes (dependant on size) and allow to rest - this is vital to the quality of the roast dinner experience
  2. KYLOE YORKSHIRE PUDDINGS

    - To make the batter, tip the flour into a bowl and beat in two eggs until smooth
    - Gradually add the milk and salt and carry on beating until the mix is completely lump free.
    - Season with salt and pepper
    - Pour the batter into a jug, then remove the hot and well-oiled tins from the oven
    - Carefully and evenly pour the batter into the holes. Place the tins back in the oven and leave undisturbed for 20-25 mins until the puddings have puffed up and browned.
    - Serve immediately
  3. CREAMED CABBAGE

    - Quarter the cabbage, remove core and slice finely
    - Quickly cook in a little butter and oil. Season well with black pepper
    - Add a generous dash of cream and reduce until a thick, rich and warming dish has been created in super quick time
    - Season before serving
  4. GRAVY

    - Mix together and bring to a boil