Kevin Dundon is the Chef/Proprietor of Dunbrody Country House Hotel & Restaurant, located in Ireland’s sunny South East. Dunbrody was established in 1997 by Kevin ...
1 housekeepers cut beef (2 half lb)
for the yorkshire pudding:
0.5 pint milk
3 eggs (beaten)
255 g plain flour (sifted)
salt and freshly ground black pepper
for the roast potatoes:
12-16 peeled potatoes (i normally use roosters)
25 g butter
2 tblsp oil
for the crushed carrot & parsnips:
1 dsp oil
0.5 sprig of rosemary (chopped, optional)
Preheat the oven to 190°C (375°F/Gas 5)
Place the beef on a roasting tray with a little garlic and a little oil.
Season with some salt and pepper and place in the oven to cook for 1 hour.
After this stage remove the beef from the oven and allow to rest for at least 15 minutes.
The beef at this stage should be medium.
Sieve the plain flour into a large mixing bowl and add in a pinch of salt and pepper.
Whisk the eggs and milk together and add this to the plain flour and whisk until a smooth batter has been achieved.
Allow to rest.
Meanwhile heat a 12 cup muffin tray in the oven having first ¼ filled the cups with vegetable or sunflower oil (ie-about a dessertspoon in the bottom of each) and allow this to heat for 5-10 minutes until the oil is sizzling.
About 20 minutes before you are ready to serve you need to divide the batter between the muffin tin and transfer to the oven to cook for 15- 20 minutes until the puddings are well risen and golden brown.
To make the Roast Potatoes:
Place the potatoes in a pan of cold salted water and bring to the boil.
Reduce the heat, cover and simmer for 8-10 minutes until the outsides have just softened.
Drain and return to the pan for a minute or 2 to dry out.
Meanwhile, preheat a roasting tin with oil and butter for a few minutes until just smoking.
Put the lid back on the potatoes and shake vigorously to break up and soften the edges or roughly prod the outside of the potatoes with a fork.
Carefully tip them into the hot oil, basting the tops.
Place the roasting tin with the potatoes back in the oven and cook for 40 minutes, then pour off the majority of the fat before turning the potatoes over.
Season to taste with the salt and cook for a further 20 minutes until crispy around the edges and golden brown.
For the Crushed Carrots and Parsnips:
Place the oil in a large roasting tin and add the carrots and parsnips.
Sprinkle the rosemary over the root vegetables and toss everything together until well coated. Season generously.
Roast for 40-50 minutes until the vegetables are just beginning to catch and caramelise around the edges.
Remove the roasted carrots and parsnips from the oven and add the remaining olive oil, then crush with a potato masher until roughly mashed.