Roast Beef and Yorkshire Pudding the Asian Way

  • 2 1/2 kg roast beef
For the Seasoning
  • 1 teaspoon salt
  • 1 teaspoon 5 aroma powder
  • 2 teaspoons 5 pepper mixture
  • 1 teaspoon cumin, ground
  • 2 teaspoons Szechwan pepper, roasted and ground
  • 2 tablespoons dried thyme
  • 1 tablespoon dried oregano
  • 2 teaspoons paprika powder
  • 1 teaspoon chili powder
For the Yorkshire Pudding
  • 5 beaten eggs
  • 150g flour
  • 475ml milk
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon 5 pepper mixture
  • 3 tablespoons spring onions, finely chopped
  • 2 tablespoons chives, finely chopped
  • 2 teaspoons fresh ginger, finely chopped
  • 1 tablespoon fresh coriander, finely chopped
  • 150ml drippings from the roast

Preheat the oven to 220°C or 425°F.

Mix all the seasoning ingredients in a small bowl, and rub the top and sides of the roast with the mixture, place the roast in the oven and bake for 25 minutes, reduce the heat to 190°C or 375°F and cook for another hour. Now turn the oven off and leave the roast to rest in the oven for 1 hour. If you do not like your Roast to be rare let it cook for an extra 15 to 30 minutes. Remove the roast and take as much of the drippings as you need for the Yorkshire Pudding, the rest you can use to make a Savory gravy. I just added water and thickened the stock slightly, with a little browned flour. Before carving the roast leave it to rest at room temperature for another 20 minutes.

Reheat the oven to 220°C or 425°F for the Yorkshire Pudding. Mix the eggs and flour in large bowl to a smooth texture, then add the milk, salt, pepper and herbs, pour the fat into a casserole or large oven proof flat bowl and heat it until is very hot and just starting to bubble.

Pour the pudding mixture in and place straight into the oven, bake for 30 minutes or until the pudding is golden brown and crispy. Carve the roast and serve coated with the savory gravy, the Yorkshire pudding on the side and your favorite vegetables.

Being a true Scot, I have never been a great friend of this traditional English dish, but I loved it done this way. I served it with roast potatoes (I do mine dusted, very lightly, with finely ground nutmeg before roasting) and Princess Beans (half cooked in salt water, then brazed in garlic butter till they are done) washed down with a chilled Valpollicella (a dry Italian red wine).

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