- (groans pleasurably)
Ah, it's a food-gasm, oh my gosh.
(orchestra fanfare)
Sorry, just bear with me, I'm just trying to see
if you guys actually want me to do this video.
Okay.
I put this Tweet out just a minute ago,
and it seems, it seems you guys wanna see this.
(exhales intensely)
I am extremely excited today to start
a playlist I should have done years ago.
Like why?
We're starting a mini playlist today,
which'll be the next few weeks, homemade roast dinners.
Look, I wanna get something out of the way like right away.
A roast dinner.
I'm not a pro, as you know, at this.
I just wanna try and inspire
some of you guys to give it a go.
But a roast dinner is a very personal thing.
But in this playlist, we're gonna do
beef, lamb, pork, chicken,
and probably a veggie option as well,
and then maybe do a bonus video of bubble and squeak.
U.K. people might be like, "Yes, I know how to do this,"
some of you are like, "Yes, I now have the confidence
"to do this," and people around the world
might kinda get what it is.
But if you can imagine, here in the U.K.,
on a Sunday, typically, it's never a bad time for a roast,
but lunchtime or dinnertime we would have something
like roast beef, lamb, pork, chicken, whatever.
And they normally come with their own sauces.
So today, we're gonna start with
roast beef baby.
My favourite.
Yep, we're gonna do roast beef,
Yorkshire puddings, which is also the batter used
in toad in a hole, gravy, homemade gravy,
from the beef fat, mm mm mm,
and our own homemade horseradish sauce.
So, with there so much going on in this recipe,
we're not gonna do side things like roast potatoes,
carrots, peas, and all that stuff,
which is normally served.
I'm probably gonna save that,
if you're watching this whole playlist,
for the chicken video.
So keep an eye out for that one.
The beef we're using is a silver side joint,
but things like brisket, fillet,
even ribs and stuff like that,
is all different ways to cook it,
which of course you can research with ease
on Google these days.
But with all of them, it's really important,
I know you just saw me take it from the fridge,
but it has actually been left out for about
half an hour, you wanna bring it up to room temperature.
Because when they sell it in the supermarkets,
it's kinda like (grimaces), like that.
You want it to kinda relax.
And there's more on that a little bit later.
Once you've taken it out of the packaging,
it's got the string on it, don't remove that,
because when it cooks, it will help it to hold its shape.
Okay? Leave it on.
This is quite a high-ridge tin,
but you normally use a roasting tray.
It's all good either way, as long as it's got a ridge on it,
'cause fat and juices will come out of it.
What I've got here is some vegetable oil,
and I'm just brushing it all over.
It's almost like applying sun lotion.
There's tonnes of toppings you can put on it,
some people put mustards, and pastes and things like that,
but we're gonna keep it simple,
which is actually one of my favourite things.
Salt, this is some flaky salt.
This is the smoked salt that I always rave about.
So we're going with some of that.
And I'm not being too shy with it.
I'm really going all out.
And then some fresh cracked black pepper on top,
now this really does give it a nice difference
on the crust, you can caramelise that crust right up,
as you'll see later, and those peppers
will just stick to it, really give it that
little bit of cheeky flavour.
I don't know about you, but that is a gorgeous sight.
And believe it or not, that is all the prep done.
Alright Homer?
This is easy isn't it, right?
So I've preheated an oven to 200 C,
this is a fan, 220 if it's a non-fan.
Do do doo.
A low middle shelf, I like to play it safe.
And I need to clean my oven, oh my gosh.
It's going in just for 20 minutes
on that high temperature, just like
when you're cooking steak, right Homer?
To seal the brownness around the edge.
So you got all those juices still in the middle,
that kind of puts a sort of force field around the outside.
It's too much to go into, and it's a bit
about experimentation as well,
but depending on the size of the joint,
it's normally like every 500 grammes,
which is, (whimsical music)
17 1/2 ounces.
So every 500 grammes slash 17 1/2 ounces,
you actually add on the cooking time.
There's a table I'm gonna try and draw up,
that I'll do roughly here.
And it also depends on how you
want the meat cooked, as well.
Whether you want it rare, medium, or well-done.
I love mine rare, but Mrs. Barry and the kids
love it well-done, so that is what I'm doing.
Basically, incinerating it.
Oh the other thing, while it's in my head,
is when it cooks, you'll get a lovely crust on the top,
but if it's browning too quickly,
you don't want that, a bit of foil on the top
will help ease that off a little bit.
But when it comes to pork,
you'll see that video, we'll make proper pork scratchin's.
Oh, mmm.
I'm basically slowly trying to make all of you British.
I wanna see people all around the world
messaging me on your social media of choice,
going, "I'm now an honorary Brit, making a roast dinner."
If I've done my table right, mine is a quite
popular size of 1.5 kilos, silver side,
it's gonna take me one hour and 50 minutes for that to cook.
And that doesn't include the time right now.
So it's gonna be warm.
But whilst it's in there doing its thing,
you can start to get your other things ready,
like your veg prep, which I'll show you
in the chicken video, your Yorkshire pudding batter.
Let's get that done.
Alright, the 20 minutes is basically up.
So I've just taken the temperature down to
160 C, so I've dropped it by a full 40 degrees,
one hour 50, so this thing might not even need that,
I'll have to have a look at it,
probably about an hour's time I will,
and then see if I need to cover it,
but meanwhile, we've got some stuff we can do.
In the words of Forrest Gump, beef and Yorkshire pudding
"goes together like peas and carrots."
They're so good.
Depending on the size tin you use,
you can make them enormous.
Actually, a good few years ago here on the channel,
I made a curry inside a larger Yorkshire pudding tin,
just using a normal cake tin,
oh my goodness, portion control.
So what we can do for this is get
the Yorkshire pudding batter ready,
and then cook it whilst the beef
is actually relaxing at the end.
Yorkshire pudding batter is super simple.
First you'll need is three eggs.
This is 100 grammes of plain flour.
Then we'll have a pinch of salt,
and we've got some milk here,
I'm gonna use half of it at first.
Whisky whisk, you can use an electric whisk if you want,
but this gives you something to do, doesn't it?
Just kinda wanna get bubbles on the surface.
Look, little bubbles, awesome.
That's the batter done.
Leave it.
Got me thinking, I know this playlist
is gonna be really controversial,
because like I said at the start,
a roasting is such a personal thing.
Everyone is gonna be like this,
it's literally burned into you,
that like your mum or your nan, or whatever,
always makes the best roast.
So I know people'll be like,
"It's nice, but my nan makes it better."
I know, it's the law, right?
It's roast law.
Horseradish sauce.
There it is.
You can get this pretty much in every
supermarket shop in the U.K.,
sometimes happens on a Sunday, you made a beef roast,
you're like, "Oh my gosh, where's the horseradish?"
And near pow, boom, you can get it
(snaps fingers) like that.
My only fear... (oven beeps)
What the heck is that?
Trying to do a video.
My only fear, of course British people can get it,
but if you're watching somewhere else,
you might not be able to get it.
So, for the first time ever,
I'm gonna try and make homemade horseradish sauce.
So this, I had to pop into a luxury supermarket
this morning and get it, is fresh horseradish.
It's from the mustard family.
It does look a little bit like ginger, in a way.
I've now got around a tablespoon
of freshly-grated horseradish.
Like I said, this is pretty unusual.
So you wouldn't normally do this.
Okay, so this is a pot of whipping cream, or double cream,
I'm using 100 mL of that.
I guess, like I said, I've never done this,
you could just change the quantity of the cream,
maybe use creme fraiche, something like that, sour cream?
We'll just whip it up.
Alright, cool.
I nearly flicked it on the lens.
In fact, I might have done.
♪ Watch me whip ♪
♪ Watch me cream cream ♪
So the horseradish, we'll get that in first of all.
♪ Do do do do doo. ♪
I have no idea what it's gonna taste like.
(laughs) Very sweet,
with a little agh,
little like, horseradishy twang.
Wow, that is flavour.
Feel like I've got a loaded set of keys,
but this is a half teaspoon,
whoa, my gosh, no it's not. (laughs)
I think it was about a half that went in.
Hang on.
Actually not too bad. (laughs)
And we will, I'm not doing this just 'cause the video,
you will put sugar in anyway, about quarter of a teaspoon.
And then just keep twist,
tweak it, twisting?
Tweaking it.
Put a teeny bit of salt.
Smidgen of pepper.
And let's just give this a good old beat around.
But play around with this,
you've got like over an hour.
(whimsical music)
Okay.
Oh my gosh.
That is insane.
The texture is a little bit more creamy
than I normally see, but so maybe you could add
maybe some oil in that, to loosen it up,
but that is as fresh as you'll get.
Mmm.
Yeah, so put it into like a vessel of some kind,
if you haven't got a lid like this has,
just use some cling film over the top, to seal it in.
Bob's your uncle, Boston.
Could be, not gonna rule it out.
Stick it down there in it.
Alright, so we're about 20 minutes away
from the beef being done, which is a good time
to start to get our tin ready and warming up the oil,
which is critical for good Yorkshire puddings.
So what I've got is some vegetable oil,
and a tablespoon, you know, ish,
going into each of the holes.
(whimsical music)
Time to get this oil hot.
I'll have a little sneak peek at the beef, actually.
Ah.
Oh my gosh, that is looking great.
The oven isn't quite hot enough for
how we want the Yorkshire puddings to go,
but we can use that heat for the moment,
whilst the beef finishes off, just to start to warm it up.
And we'll actually crank it up into the 200 degree area.
Alright folks, it's time.
But before I take it out, I'm putting the oven
up to 200 degrees C fan, 220 without a fan,
to really get that oil for the Yorkshire pudding hot.
Let's get the beef out.
Ohhh.
I am absolutely loving that colour,
the caramelization on there, the crust, oh my gosh.
And this oil, the fat from the pan,
we need to reserve a little bit of that.
I'm gonna make my gravy in this actual tray.
Oh my gosh.
I'm just lifting, ooh hoo hoo!
It out, see the juices pour out?
We're now gonna rest the meat.
So as it bakes in the oven, all of the juices
kinda get driven into the centre of the meat.
So by resting it for around about 15 to 20 minutes,
it kind of allows those juices to relax
and find their ways all around the rest of the joint.
You get me?
But you don't leave it like that.
You get tin foil.
Now there was a tip by a guy called Tom Kerridge
on the TV the other day, and he said
that you're actually supposed to use
the shiny side of foil, you have a dull side and a shiny,
the shiny side down, 'cause it's more reflective,
so it keeps it warmer.
I don't know.
Just kinda rest it on like that.
Don't completely cover it,
because then you'll actually sweat the meat.
It needs to breathe a little bit,
this will still keep it warm,
and leave it for 15 minutes.
And the oven is now preheated to 200, a.k.a. very hot.
Let's batter up.
I've just taken our warmed oil out of the oven.
And you can sort of see the movement in the oil.
Right, if I go like that, look.
It's almost like water, 'cause it's so hot.
To make it a bit safer, transfer your batter mixture
to a jug, give it one extra little whip,
see little bubbles on top again?
Now this might look a bit weird,
but you're gonna pour it into the oil.
You can see it almost frying right away.
You have to kinda guess how much batter you've got,
because you wanna evenly do it.
(whimsical music)
And that's just about done it, with a little bit left.
So, this goes in the oven.
Alright, in that goes.
20 minutes, remember, you could use
a much bigger tin if you wanted, but they should boom.
I probably shoulda used a roasting tin, to be honest.
You see all these little bits where the beef was sat,
that's actually quite naughty, and full of flavour.
And there's around about a tablespoon
of the natural fat from the beef in there anyway.
So we're gonna warm this up on our hob, okay?
If you can't do this step, do your best
to scrape it all out of that, and you can
do this in the microwave effectively.
But I am gonna put an onion in it,
so if you're doing the microwave step,
quickly fry an onion up, and then stick it in.
Need to slice an onion in a hurry?
There's a gadget for that.
(laughs)
What the heck?
Ugh.
What's going on?
I said I wanted to make my own version of this,
that would be better quality, and a lot of people
that reached out recently when I suggested that.
Yeah, my blades keep bending on this one.
Anyhow, look.
This pan is cooled down a little bit now.
I'm gonna get both of these hob sections
on, to warm it up.
So we're gonna take our onion,
and fry it on here.
You can actually, if you want the onion in the gravy,
you could fry the onion separately,
'cause we will sieve this out.
This is gonna add extra flavour,
you could chop garlic in,
we're just like getting all those
bits of pepper as well there,
it'll warm up, it'll coat the pan, and scrape it all up.
So good.
You can get really fancy here.
Some people add wine, tomato puree,
Worcestershire sauce, really tweak it to your liking.
I'm just gonna keep mine nice and simple,
but we need to thicken this up a little bit.
This is a tablespoon of flour.
Just get that in there.
That's gonna cook the flour,
'cause believe it or not, flour does need to be cooked.
Took me a long time to work that out.
So now I'm getting my water.
Now this is 400 millileters of water.
Or you could just get 400 mL of stock.
But what I like to do is to get a stock cube,
this is a beef one, and I'll just stir this through.
Just carefully.
And that is gonna simmer and bubble
into one of the most gorgeous gravies ever.
It might not look that great at the moment,
but it's flavor-packed.
There we go, folks.
In amongst it.
So that's all I'm doing.
It's simmering away, and I'm just stirring it
from time to time, just pushing it around,
scraping it up, but what I've got here
is a jug and a sieve.
It's time, once you've warmed it,
just to pour it through.
Carefully, this is dangerous, by the way.
Pour it through, all the liquid in there,
you can see it's collecting the onions in the sieve.
You can re-use those.
We're just getting rid of any of those nasty gubbin bits
from the pan earlier.
Why are you my best mate all of a sudden, huh?
Oh hello, Yorkshire puddings.
Check that out.
Oh my gosh.
I love this one, this is a really weird shape.
What's going on there?
But you kinda want it like that,
nice big hole in the middle.
Brilliant.
This is the meat that's been rested.
And you can hopefully see, there's still
some heat coming off it.
It's still warm, but it's rested.
(lips smack)
Nice and juicy.
Now of course, it's still gonna be juicy,
but I don't wanna slice it on a pan,
you know, carve it up when there's ridges like that,
so I put it on a board.
Carving fork, just to hold it in place.
Somewhere about the middle.
See that?
Oh yes.
Oh, there's a teeny bit of pink in it, as well.
So you just take nice
slices out of it, oh my gosh.
(groans pleasurably) Only need to take
a few like that for now.
Oh, so good.
I mean, look at that crust.
That is awesome.
It's not completely well-done, either,
because I took it down from a fan oven to a normal oven.
So I probably should have given it a teeny bit longer,
but hey, I ain't complaining, I prefer it like this.
This is what I like, though.
Just those peppercorns, and the salt,
with the caramelization on the top.
You're not getting a load of that on the slices,
you're just gonna get a little edge of it
on that flavour, when you bite into it.
But boy, will it be good.
The beef, the homemade horseradish,
I say, is a little bit extreme, but I had to try it,
and of course, remember this?
We made our mousse and served it in this.
It's a gravy vessel.
Yeah, so that's a cow gravy boat.
Our gravy's in there.
I'm not gonna eat this, we're gonna save it for dinner,
but you can actually make pretty cool canapes,
if you grab the Yorkshire pudding,
stick a slice of beef in there,
dollop of horseradish in there,
and a little bit of gravy, from the cow.
(laughs) In it goes.
I'm gonna eat this right now.
And you're gonna watch me.
Alright, the gravy might spill out.
But I'm just gonna go all-in.
(groans pleasurably)
Mmm,
mmm,
mmm.
Ah, it's a food-gasm, oh my gosh.
Mmm.
That has knocked me for six.
But I really hope that this video has inspired you,
that it's not too intimidating,
it's just about structuring things.
The next one I might do on the playlist
is actually gonna be the chicken,
so I'll show you roast potatoes, and that as well.
But wherever you are in the world,
I hope this has inspired you to give it a go,
or learn a bit more about it.
And if you do try it, please,
like show me your photos on any social media.
I love seeing that.
And yeah, have a Barry-thon,
and check out the rest of this playlist as we grow it.
Ta-da.
I don't care that I haven't even turned the camera off.
(groans pleasurably)
♪ Check your level, playa ♪
♪ No matter what your style, the kitchen's for me ♪
♪ Sideburns, moustache, goatee, maybe all three ♪
Bear in mind, you've got like raw food hands,
so think about it before turning your camera off.
Whoops.