Nigel Barden makes Roast Rib of Beef with Yorkshire Pudding


Nigel Barden shares his favorite recipes

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Chef Nigel Barden joins Simon Mayo's Drivetime Show to create scrumptious recipes for Kitchen Biggest Hits.

Each week, Nigel affords a brand new recipe so that you can strive! Click here to see all the recipes so far.

Roast Rib of Beef with Yorkshire Pudding and Crimson Wine Gravy

This week Nigel was actually feeling festive when he cooked up the show-stopping Roast Rib of Beef with Yorkshire Pudding and Crimson Wine Gravy served with Brussel Sprouts in Nut Brown Butter.

This scrumptious dish is ideal for Christmas time and comes from Lidgate’s 'The Meat Cookbook', written by butcher, Danny Lidgate and meals author Hattie Ellis (Mitchell Beazley).

Nigel selected this recipe as a result of: "It’s a recipe I’ve used many occasions, so realize it’s ultra-reliable, which is precisely what you need for Christmas Day." Nigel served the meat with roast potatoes and a aspect dish of Brussel sprouts, pan fried in nut brown butter, with grated orange zest, chopped roasted hazelnuts and chopped crispy bacon.

You could find the complete recipe for Brussel Sprouts in Nut Brown Butter beneath the Roast Rib of Beef with Yorkshire Pudding recipe.

Serves: 6-8

Substances

3-rib joint of beef, again bone eliminated & fingerbones trimmed (about 3-3.5kg/7-8lb trimmed weight)

2 onions, halved

2 carrots lower into giant chunks

2 celery sticks, halved

Salt and freshly floor black pepper

For the Yorkshire batter

300g (10oz) plain flour

Pinch of effective sea salt

3 giant eggs (or 4 medium) plus 1 giant egg yolk (or 1 medium)

350ml (12fl oz) milk

350ml (12fl oz) water

3 tbsp dripping or olive oil

For the gravy

400ml (14fl oz) beef inventory and/or vegetable cooking water

1 tbsp plain flour

About 150ml (¼ pint) crimson wine

Technique

Preheat the oven to 220C/Fuel 7.

Take the meat out of the fridge 1 hour earlier than roasting so it doesn’t go into the oven stone-cold.

In the meantime, make the batter.

Mix the flour and salt in a big bowl and make a effectively within the centre.

Crack within the eggs and additional yolk and pour in a bit of of the milk.

Begin mixing the flour into the liquid and proceed mixing as you add the remaining liquid little by little, stirring onerous to get a clean batter.

Cowl with clingfilm and place within the fridge.

Put the onions, carrots and celery in a roasting tray.

Place the meat on high, fat-side up.

Season effectively throughout with salt and pepper.

Roast for quarter-hour, then decrease the temperature to 160C/Fuel 3 and proceed cooking for one of many following occasions per 500g (1lb), relying on how you want your meat:

quarter-hour for uncommon

20 minutes for medium

25 minutes for effectively executed

About quarter-hour earlier than the top of the cooking time, you should use a meat thermometer to assist get the meat to your liking:

45-47C for uncommon

50-52C for medium uncommon

55-60C for medium

65-70C for effectively executed

Be sure that the probe goes into the thickest a part of the meat, and take the joint out of the oven when it's 5C below your goal, as its temperature will proceed to rise for some time.

Put the joint on a carving board, cowl with foil and a few clear tea towels and put aside to relaxation whilst you prepare dinner the Yorkshire pudding. Alternatively, you probably have a double oven, heat it to 110C/Fuel ¼ and pop the meat inside.

Flip the primary oven again as much as 220C/Fuel 7. Put the dripping or oil in a baking tin and place it within the oven. Nigel says if making particular person Yorkshire’s, equally distribute the dripping, or oil into the 12 holes of the baking tray. When the fats is smoking sizzling, pour within the batter and bake for half-hour, or barely much less time for the 12 particular person puddings.

In the meantime, make the gravy. Place the roasting tray, nonetheless containing the greens, over a medium-low warmth. Pour within the inventory and stir effectively, scraping up the tasty bits caught within the backside of the pan. Pressure the liquid right into a jug, discarding the greens. When the fats has risen to the highest, spoon or pour it off right into a bowl.

Return 1½ tablespoons of the fats to the roasting tray, place over a medium warmth and sprinkle within the flour (you may add a teaspoon or so extra in the event you like thickish gravy). Stir effectively for 1 minute. Add about 90ml (3½ fl oz) of the new inventory and/or vegetable water and stir effectively to mix. Now add the wine and let it bubble up.

Steadily add the remainder of the liquid and let the gravy simmer till it has thickened barely. Season to style with salt & pepper. Maintain the gravy heat till wanted, pouring within the juices from the rested meat simply earlier than serving.

To carve the joint, maintain it firmly with a carving fork and lower off slices, beginning on the finish of the bottom bone, as this can come away essentially the most simply. Minimize away the bones & string as you go, not unexpectedly, as a result of they maintain the joint collectively and make carving simpler.

Serve the meat on heat plates with the Yorkshire pudding & gravy, together with potatoes and greens of your alternative, akin to steamed leeks & carrots.

Brussels Sprouts in Nut Brown Butter

Serves 4

Prep time: quarter-hour

Cooking time: 10 minutes

Substances

600g Brussels sprouts

25g butter

Salt

1 orange

25g chopped roasted hazelnuts

Technique

Wash and trim your sprouts.

Add them to a big pan of boiling salted water and prepare dinner for five minutes, or till simply tender.

Drain effectively and set the sprouts apart.

Utilizing the identical pan, add the butter and prepare dinner over a medium warmth till it turns nut brown in color (don’t take your eyes off it, because it’ll burn).

Instantly return your sprouts to the pan and stir to mix with the butter.

Grate the zest of half the orange straight over the sprouts after which scatter over the chopped roasted hazelnuts. In the event you can’t get roasted hazelnuts, roast them in a 150C oven for quarter-hour, checking they don’t burn. Then chop them up.

Alternatively, you may add one of many following: entire cranberries, chopped chestnuts, sliced spring onions, cubes of pancetta or chopped bacon. All of which you fry individually earlier than including to the sprouts.

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Roast Rib of Beef with Yorkshire Pudding

Nigel Barden makes a festive Roast Rib of Beef with Yorkshire Pudding with Crimson Wine Gravy, served with Brussel Sprouts in Nut Brown Butter. The scrumptious recipe comes from Lidgate's 'The Meat Cookbook', written by butcher, Danny Lidgate and meals author Hattie Ellis (Mitchell Beazley).
Click on extra to learn the recipe.

Learn extra:

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Do you have a confession to make? ????

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Get to know Nigel Barden from the Simon Mayo Drivetime Show

Tips on how to take heed to Biggest Hits Radio:

You can listen on DAB digital radio, online at www.greatesthitsradio.co.uk, or via the Greatest Hits Radio app. You can also listen on your smart speaker by saying 'Play Greatest Hits Radio' on Alexa, or 'Play Greatest Hits Radio on tune-in' on Google Home.



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