Sunday roast

3.4M views · 27K reactions | The family's favorite recipe! Puff pastry dessert, in just 10 minutes Ingredients: puff pastry: 300 g (11 oz) cheese cream: 100 g (3.5 oz) cinnamon: 10 g (0.4 oz) frozen berries: 300 g (11 oz) honey: 100 g (3.5 oz) starch: 35 g (1.2 oz) puff pastry: 300 g (11 oz) melted butter: 70 g (2.5 oz) | Appetizing.tv

1.2M views · 8.8K reactions | Sunday means one thing. It’s is National Yorkshire Pudding Day after all | Sunday means one thing. It’s is National Yorkshire Pudding Day after all. Credit Laurens Cravings #yorkshirepudding #sundayroast #sunday | By Secret Yorkshire | Facebook

846K views · 12K reactions | Perfect Roast Potatoes | Jamie Oliver | PERFECT ROAST POTATOES every time with this fool-proof recipe 😍 'Tis the season for them, after all!! jamieol.com/BestRoastiesRecipe | By Jamie Oliver | Lovely people, we are going to celebrate the creation of the perfect roast potato. It's not just a potato. This is the perfect roast potato and if you think I'm going mad, it's because I'm mad for roast potatoes. Crispy outside and fluffy inside. We're going to do it three ways. Goose fat potatoes, butter, clementine, rosemary, garlic. The Maris Piper is an incredible, incredible potato. Fluffy and starchy. The peeling of the potatoes, you don't need to see that. Of them par boiling in here in salted boiling water. They're kind of that size. Cook them for about 10 minutes. The best roast potatoes I've ever made have come from a time when I almost felt I'd overcooked them and created mashed potatoes okay so you need to tread that line very very very carefully so I can see that just kind of thinking about breaking up pour it into the colander this steaming part here now is also incredibly incredibly important it's starting to get starchy see it go fluffy and white and little kind of flakes and flakes of broken bits of potato. These are the things that are going to give you crispy bits and we love crispy bits and a crispy outside, okay? Really, really important. In tray number one, olive oil. Three tablespoons lower in saturated fats so we love that. We're going to move on. Butter and olive oil. Half as much and then a nice knob of butter. Butter's going to give you incredible flavor and a sort of lovely sweetness but also a strong contender for gorge is goose fat you can get it in all the supermarkets three or four tablespoons in there you're going to get a richer flavor it could be pork fat it could be beef tallow I love all of them but I generally sway for the butter and the olive oil but at Christmas I kind of go for the goose fat because it's so good a little secret ingredient that I do a swig tablespoon of red wine vinegar it will disappear and what's left is a really subtle kind of tanged just helps make the perfect gross potato then herbs tell a go to the olive oil here get in some lovely rosemary put it under a hot tap if you put it under a hot tap it just wakes up the natural oils in the rosemary okay so rosemary goes in and of course best friends with garlic leave the skin on the skin will protect the garlic and it will release the garlicness very gently the whole bulb of garlic trust me guys then we're going to go to the olive oil and butter sage is a classic beautiful beautiful fragrant herb that goes in and then we got cumintine you could use any fruit but at Christmas clementine is particularly good just the zest lovely that will make a difference it's going to be really really good last but not least goose fat just go brave on bay leaves dried ones are okay fresh amazing 456 and then go in with some thyme we're going to hit this up with some salt and pepper olive oil rosemary garlic clementine butter olive oil and sage and bay thyme and goose fat delicious now back over here while these little bad boys are steaming hot right we need to chuff them up scratching and scraping the edge chuffing alright I've made it up okay look what I'm doing look what I'm doing whoo hoo you see how I've beaten that up right so that's good so we're going to go in while they're hot just mix up all of these absolutely gorgeous so I'm going to cook this in an oven at about a hundred and 190, which is about 315 Fahrenheit. Over the period of about 50 minutes, maybe an hour, they're going to get gorgeous and golden and crispy but after about 40 minutes, I want to show you the last little tip to make this incredible. Take the tray out of the oven after 40 minutes. Place the potato mash on top and then just let it pop and let the lovely starchy inside just poof out and then create a flatter surface area on the bottom and the top. Just do that around whole tray and then pop it back in for another 10 minutes. You can hear the sizzle. Have a little shake up. You can see and you can hear there is crispy perfection in the house. Goose fat potatoes. The butter potatoes with the clementine. The smell in this room is off the chart and last but not least, the rosemary garlic and extra virgin olive oil. Crispy, fluffy, perfect, tangy, little, gorgeous. Everything in the world goes to roast potatoes. I know you feel the same way as I do. Oh, crispy and fluffy. Yeah, baby. Just give me a little bit of peace. Can I just have a little moment on my own? Go on. Off you go.

Sticky Lamb Chops | Jamie Oliver | The ULTIMATE roast dinner alternative... STICKY LAMB CHOPS ❤️‍🔥 jamieol.com/StickyLambChops | By Jamie Oliver | We're going to cook the most beautiful beautiful lamb chops this is a real treat this is a dinner something that you can share with someone you love so look at this beautiful French trimmed lamb chops they're gorgeous but if you get them untrimmed that's absolutely fine what I want to do is take a little bit of time just to score the fat this clever hack will help to quickly render down the fat so you can cook the lamb without the need for extra oil this is going to look beautiful and it's going to go really crispy which is going to be joyful to eat so we're going to season up this little bad boy lovely sea salt the board and the meat plenty of black pepper rub it into the skin all those little cuts get all that seasoning in there right then we're going to put the lamb almost back together again right as a little rack of fat so we're going to put this in here like that so what I'm going to do is put real emphasis on the skin now it's going to render all that away but see this meat here this is the sweet meat and that benefits from being a little bit overcooked so we're going to have incredible juicy eye meat really gnarly meat around the side and crispy crispy skin it's going to be beautiful okay next bit baby carrots now of course you can use regular orange baby carrots but if you look down good supermarkets or really good farmers markets the colors are so beautiful and for me if if you see it just buy it with the carrots just take the end off like this just about a centimeter from the top so about 200 grams carrots here to cut down the cooking time chop any chunky ones in half now back to the pan, right? See the fat that's come out here? This is great. We have a little sneak peek, right? You can see that we're not cooking the actual meat but we're starting to render that fat. We go in with the carrots. This is what I really love about this recipe. One pan. We've got our carrots benefiting from everything that's cooking and rendering out of the lamb. Now, for the third ingredient, garlic. Best friends with lamb and carrots actually. So, get a bulb. You want about eight cloves and then really importantly, we're going to cook the garlic in the skin. The skin is the most incredible protective layer. So, what you want to do is not smash it to pieces but a light little slap. But it's really subtle little things but that light little crack releases enough of the garlic flavor to flavor the whole dish but keep the garlic protected inside so you can devour it as a caramelized little sweetie absolutely delicious and then I've got some orange half two oranges and then nick the zest off of one orange avoid this bitter part and you just have this incredible orange part and when that hits the fat of the lamb it kind of curls up and kind of goes chewy and just sweet and perfumed and delicious three halves one zest it's all looking good now in the pan here these carrots are kind of pretty much cooked you can see they're catching and blistering the lamb by the way is still largely raw but the skin is crispy this is such a cool way to cook lamb to finish just turn the chops on the sides and sear at this stage in the game I'm going to go in with the orange zest okay and as soon as that the fat then we got another little story look at the colors it's kind of like autumn in a pan and what I love about it is it's all focused on cooking the most perfect and precisely gorgeous lamb chop and then the last ingredient is thyme and whenever thyme goes in it's like fireworks because it goes nuts it starts spitting and popping in a really beautiful way so in it goes and have a little listen Chopped done. It's so quick and easy. Just one more ingredient and we're there. We're going to go orange juice and in a matter of seconds we're going to reduce down the juice from these three oranges into the most fantastic glaze this whole thing about five ingredients it's a real lesson on less is more and also a focus on technique so just thinking back over this recipe skin for five minutes until it's really really crispy then just two minutes on each side and then like the moment when I put the juice in cook it down and it's gone from boiling to now frying again. You see how glazed that is? That's going to be outrageous to eat. What a treat. Gnarly, sticky, sweet lamb chops in no time at all. Serve that in the middle of the table yeah you can pair it up with a carb of your choice maybe some steamed greens but that is an incredible way to cook lamb chops Oh my god. It's really really good. The carrots, they haven't even been par boiled and they're totally soft and actually they're more intense in flavor. They haven't lost any flavor in the water. It's all happened in the pan and then the garlic out comes this beautiful little sweetie. Looks mild. Sweet. A little chard on one side. It's a little soft on the other. Absolutely gorgeous. It's proper. Get in there. Get stuck in. Mop it all up. That's an absolute winner. Luxurious lamb chops, loaded with flavor, the perfect sharing treat. Crazy delicious but so quick and easy.

Roast Beef | Jamie Oliver | Roast beef on a Sunday... who doesn't love it?! jamieol.com/RoastBeefRecipe | By Jamie Oliver | Guys, hope you're well. We're going to make roast beef. People love it and I love it. It's a wonderful treat. I'm going to show you how to prepare this. Do the trivet. We're going to cook it. We're going to rest it and we're going to carve it and it's going to be absolutely amazing. I've got three cuts of beef here that are very very common. I've got the top side of beef. That's the most affordable and it's leaner. We've got the sirloin of beef here. Now, you know the sirloin steak but this is a chunk to roast. It's easy to carve, quicker to cook, and it's always tender and then roast 4 rib of beef. Easily serve ten people and the leftovers of all of this is amazing so the preparation is the same for all three cuts top side of beef I'm going to do and what's really important is get your meat out of the fridge 1 hour before you want to cook it and that way it will stay juicier and more tender give it a little drizzle with some olive oil give it a nice little rubber and then I want to season it quite generously with salt and pepper rub it over and just roll the meat all over the seasoning put a little oil into a tray let's get that on a high heat and first of all I just want to get some color on this beef and start to sear it now what you'll notice is the top side is very lean but if we look at the sirloin and the four rib I wouldn't have to add oil to that I would score the fat like this and I will place it fat side down in a pan and render the beef fat once you feel you got a little bit of color get some tongs and turn it over now while this is browning off I want to make a trivet just clank up some celery about half a celery one onion a whole bulb of garlic and then two carrots just cut into big chunks and then herb wise I love using a few bay leaves and some rosemary all of this goes in now this trivet is going to do two things first of all it soaks all the juices from the beef and it creates the basis for the most incredible gravy or to go with your roast beef secondly you can see you put the beef on top so that way it's not frying on the bottom of the tray this top side of beef is going to go straight into the oven at 180 degrees Celsius which is 350 Fahrenheit for an hour and a quarter so for all the cooking times for the beef or any other cut of meat then just click over to Jamie Oliver. com and I've got a whole lot of stuff that will support you get it absolutely right every single time so look at that really beautiful let it rest for half an hour if it's an even bigger cut of meat let it go 40 minutes 45 minutes when you're roasting meats or even grilling meats you know that heat is pushing the moisture into the middle right so you need to let it rest just so the moisture comes back right so it's juicier and more tender and any just let it get to a better temperature. Have a look in this tray. All this love is going to be the basis of your gravy. Put it on to a high heat. Add some flour. A heaped tablespoon will go in so we get a nice thick gravy. Then just squeeze all the beautiful garlic out of the skins. I can mush up the onions. I'm going to use a little red wine, just a little half glass goes in roast beef, red wine, it makes sense, right? The smell is absolutely amazing. The little secret ingredient that I love is just some beautiful jam. That little sweetness really helps the gravy sing really really nicely about a liter of stock goes in bring this to the boil and then simmer this for about half an hour the same time you rest the meat and it's going to be delicious in the half an hour that it's taken for the beef to rest lots of beautiful things happen if you see in our little platter here you get juices that come out you put those juices into your gravy pour that gravy through a coarse sieve look how gorgeous and thick and wonderful that gravy is one little tip on the gravy if you just pull it to the side of the gas hob as it boils it will push any kind of fatty bits or any scrummy bits to one side and you can get rid of that and we've got lovely boiling gravy then let's talk about the meat now when it comes to the carving you know with a sirloin or a four of it's very very tender you know with the top side it will be tender but it is a little bit leaner so we want to go nice and fine you need to invest in a nice long carving knife to get the carving knife and do nice long strokes. Go as thin as you can. So you can see this beef is nice, juicy, and blushing. If you cook it 15 minutes less, you can go medium rare. This is medium. Look at that. What a joy. Absolutely beautiful. And of course, no roast is finished without roast potatoes and Yorkshire puddings. This is the kind of food that just makes you so happy. I've got some horseradish sauce which is one of my favorites, beautiful and then hot gravy gorgeous, dark, rich gravy. So good. It's not right unless you fill up the Yorkshire pudding with gravy. Come on. So look at that guys. The most incredible roast beef with all the trimmings. If you want the recipes for the Yorkshire puddings, the perfect roast potato, the horseradish, then go to Jamie Olive. com where the recipes are and thousands more. There you go guys. Fill your boots and get cooking.