Today I will be roasting a 5.5 kilo (11lbs) rib of beef (on the bone and hung for at least 28 days), accompanied by my special Yorkshire pudding (made under the meat so it doesn't rise, but sucks in all the fat and juices of the meat).
I am having it large!
The recipe for the above can be found in my ebook "Accountants Can Cook" (it's free to download).
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FFS Ken - you have a post title with the words "Olde England" and then talk about bloody Kilos!!!
ReplyDeleteWhere are your loyalties? And think of the global warming all that roasting will cause...
Only joking! Have a great time.
Heheh:)
Delete11lbs to you Microdave:)
An accountant who can't do basic maths!
Delete5.5 kg x 2.2 = 12.1 lbs
I won't be asking you do do my tax return. Or were those figures printed on the shop label, and nobody bothered to check?
Ho Hum.....
LOL..I don't fanny about with 1lb=450g..I work on 1lb=500g...that way I allow for some loss of weight during cooking.
DeleteSounds great Ken.......I make my own Yorkshire Puddings using dripping in the tins. I use flour, eggs and milk but, I like the idea of putting it under the joint......I may try that next week!
ReplyDeleteHave it large.
you've said nothing about the pudding!!
ReplyDeletealas, this would go really well with spotted dick and custard, or jam roly poly with custard, or steamed fruit pudding and custard
nice Medoc or Cotes de Blaye followed by Sauternes
excellent enjoy.
I don't have a sweet tooth, but was tossing with the idea of spotted dick or bread and butter pud.
DeleteIn the end we settled for fruits and ice cream, washed down with Sauternes:)
Errm... can you say "tossing"???
Delete* Note to self, treat Ken's "custard" with suspicion :)