On Sunday I had the gang round for a roast dinner because my sister was up for the weekend, I wanted to show off my newly decorated house and I hadn't had people round for ages. Unfortunately the butcher, who was told to cut the beef rib between the 4th and 5th to give a generous 4 rib joint, cut between the 3rd and 4th. Luckily there was enough for everyone. It was lovely meat, although I did overcook it a little (nb timings given by Gary Rhodes for a beef rib are well over - 20 minutes per pound gave meat that was borderline well done and not medium) . I did write out a timing list as usual but it all went a bit haywire and so I ended up with carrots "al dente" and yorkshire puds that didn't rise (despite that recipe never failing me in the past) - and yes, the fat was searingly hot. I think I'm going to have to experiment with new recipies for yorkshires.
Not up to my usual standards but everyone enjoyed themselves and that is the main reason for having them over in the end. This does just mean that I will have to practice more and I'm sure the village people will not mind assisting in the trials ;)
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