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Roast Beef and Yorkshire Pudding Print this recipe
(2 votes)
Category: Entree Description: Roast Beef and Yorkshire Pudding is a traditional English meal. Serve with your compliant vegetables. The juices from the roast beef make excellent gravy. Just add onions.
General applicability:
Roast Beef and Yorkshire Pudding |
Green: recipe contains only neutral or a beneficials ingredients for that type. Yellow: recipe contains an secondary avoid ingredient that may be substituted by a more permissable one. Orange: contains an avoid in a primary ingredient.
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Ingredient list: Beef:
- 4 garlic cloves
- 2 Tablespoon lemon thyme leaves [not in Typebase]
- 1 Tablespoon black peppercorns
- 1 Tablespoon wholegrain mustard
- 4 anchovies [or use a BTD compliant substitute]
- 2 Tablespoon olive oil
- 2.7 kilogram rib of beef
- 6 sweet potatoes
- 6 Tablespoon olive oil [or ghee]
Yorkshire Puddings:
- 175 milliliter fresh Lactofree whole [milk][or use a BTD compliant substitute]
- 50 milliliter water
- 2 large eggs and 1 large egg white
- 1 Tablespoon wholegrain mustard
- 115 grams plain flour [or spelt][or use a BTD compliant substitute]
- 1/4 teaspoon sea salt
- 8 Tablespoons sunflower oil [or ghee]
How to make it: Beef:
- Heat oven to 220 Celsius or gas mark 7. [425 Fahrenheit]
- Grind the garlic, thyme, peppercorns, mustard, anchovies and the 2 Tablespoons of olive oil to a paste.
- Rub the mixture all over the beef and put in a large roasting tin.
- Roast for 25 mins, then turn down the oven to 160 degrees Celsius or gas mark 3. [325 degrees Fahrenheit]
- Remove the pan from the oven, add the potatoes and add in 4 Tablespoons of olive oil.
- Return to the oven for another 90 mins for rare or 2 hours for medium rare.
Yorkshire Puddings:
- Make the fresh Lactofree whole up to 225ml by adding water.
- Beat the eggs, egg white, mustard and Lactofree together and gradually add the flour and salt.
- Take the meat out of the oven, cover and leave to rest, then turn the oven up to 220 degrees Celsius or gas mark 7.
- Put 1 Tablespoon of oil into each of 8 large Yorkshire pudding tins and heat for 15 minutes in the oven, with the potatoes on a lower shelf.
- Pour the batter into the tins, then cook for 15-20 minutes without opening the oven, until risen and golden.
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