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Meals Fit For Royalty

As the eyes of the world wait in anticipation of the wedding of the century, there has never been a better time to borrow from the best of British fare and dine like royalty.

If you haven't received your invitation to the Royal Wedding, this doesn't mean you can't join in on the festivities. Create your own celebration with a classic beef roast, an English institution. Served with comforting Yorkshire puddings or hearty baked vegetables, nothing beats a succulent beef roast. Or why not take inspiration from King George VI and Queen Elizabeth who famously served lamb for the main course at their wedding?

There is no better way to salute to the monarchy than with British inspired cuisine brought to life with top quality Australian produce.

For more delicious meal ideas, go to www.themainmeal.com.au.

Roast Beef with Horseradish Yorkshire Puddings

Preparation time: 10 minutes
Cooking time: 75 minutes
Serves: 6

1½kg piece rib eye/scotch fillet
2 tbsp Dijon mustard
Roast potatoes, steamed vegetables and gravy to serve

Horseradish Yorkshire Puddings
2 cups plain flour
1 tsp salt
1¾ cups milk
3 tbsp creamed horseradish
4 eggs, lightly beaten
2 tbsp olive oil

Preheat the oven to 200°C. Brush the beef lightly with oil and brown it on all sides in a frypan. Season the beef with salt and pepper and smear mustard over it.

Place the beef on a rack in a roasting dish. Roast the beef for 60 minutes for rare, 75 minutes for medium and 90 minutes for well done.
Remove the beef and cover it loosely with foil, allowing to rest for 20 minutes before carving. While the beef is resting, cook the Yorkshire puddings.

To make Horseradish Yorkshire puddings:
Sift the flour and salt into a bowl. Beat in the milk, horseradish and eggs until they are smooth. To cook the puddings, spoon the oil into 12 non-stick ½ cup muffin holes. Place the muffin pan in the oven for five minutes. Take the muffin pans out of the oven and pour in the batter. Bake for 20 minutes or until puddings appear puffed-up and cooked.

To serve, carve the beef into thin slices and serve it with the Yorkshire puddings, roast potatoes, steamed vegetables and gravy.

Standing Rib Roast

Preparation time: 10 minutes
Cooking time: 75 minutes
Serves: 6

1½ kg standing beef rib roast
1 litre beef stock
½ cup red wine or port
1 tbsp olive oil
300g mixed mushrooms
30g chilled butter
Roast potatoes and mixed salad leaves to serve
Preheat oven to 200°C. Brush the beef with a little oil and season well with salt and black pepper. Place the beef rib in a roasting dish.
Roast the beef for 60 minutes for rare, 75 minutes for medium and 90 minutes for well done.

Remove the beef and cover loosely with foil. Rest for 15 minutes before carving. While the meat is resting place the stock and the wine in a pan. Bring to the boil and reduce by two thirds or until the mixture is syrupy.

Heat the oil in a frypan and cook the mushrooms until they are just tender. Whisk the chilled butter into the syrupy sauce. To serve, slice the beef into cutlets, add some mushrooms to each serving plate and drizzle with sauce.

Serve with crispy roast potatoes and salad leaves.
Traditional Roast Lamb with Vegetables

Preparation time: 10 minutes
Cooking time: 60 minutes
Serves: 6

1kg leg of lamb
1 tbsp olive oil
2 cloves garlic, crushed
Grated rind and juice of 1 lemon and 1 orange
2 tbsp rosemary leaves
Potato and sweet potato, cut into chunks
10 brussel sprouts, shredded
1 cup frozen peas
3 sprigs mint, leaves shredded

Marinate the lamb with oil, garlic, rind, juices and rosemary. Preheat the oven to 180°C.

Drain the lamb from the marinade and place into a roasting dish. Set aside the marinade. Roast the lamb for 50 minutes for rare, 60 minutes for medium or 70 minutes for well done.

Baste the lamb twice with the marinade whilst cooking. Add the potato and sweet potato to the roasting dish in the last 30 minutes of cooking and brush lightly with oil.

Remove the lamb from the oven, cover it and allow to rest for 15 minutes. Cook sprouts in a non-stick frypan until they have just become soft. Add peas and mint and cook for one more minute. Serve the lamb sliced and drizzled with pan juices and vegetables.

For more Royal Wedding Recipes visit our LifeStyle FOOD site.

 
 

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