Quick roast dinner
This is roast dinner on a small scale. I’m talking if you just fancy it for dinner, or fancy a Sunday night date night in sort of thing.
Minimal effort, great return.
Recipe, makes enough for 2;
THE YORKIES (makes 8 small, or 4-6 large)
1/2 cup flour
Just less than 1/2 cup milk
2 eggs
Salt
THE VEG
2 cups sprouts
5 carrots + maple syrup + ground cumin + ground cinnamon
Oil
Salt and pepper
POTATOES
1 potato (jacket potato size)
2 tbsp olive oil
Salt and pepper
GRAVY
I blended my French onion soup, but you can make your own gravy as you please
PROTEIN
I used plain tofu, but you can used smoked, or have turkey or any other meats, or even just veggie sausages.
Method
Preheat the oven to 180°C
Bring a small pan of water to a boil, and add plenty of salt, then chop your potatoes and add to the boiling water. Boil for around 5-10 minutes, or until they’ve started to go soft.
Whilst your potatoes boil, slice the ends off your sprouts, cut them in half, then add to a baking tray and drizzle with olive oil, adding a sprinkle of salt & pepper.
Cut your carrots into sticks as you please (I cut mine lengthways twice, then in half to give me 8 sticks per carrot. Add to a baking tray and drizzle with olive oil, adding a sprinkle of salt & pepper, and a drizzle of honey and maple syrup. I also added a sprinkle of cinnamon and cumin, so do that if you have them.
Put your sprouts and carrots in the oven, and roast for 30-40 mins, until the sprouts have started to go soft and caramelised. You can leave the carrots in to let them soften slightly more if needed.
Once your potatoes are done, drain, put the lid on the pan, and shake them for about 5 seconds, to make the edges rough. Keep aside, until your carrots and sprouts are done.
When they’re done, turn the oven up to 200°C, and leave the carrots and sprouts to cool.
Add 1 tbsp butter or oil (per potato) to a baking tray, and add to the oven until melted/ for a couple of minutes.
Remove the baking tray from the oven, add your potatoes & make sure they’re coated in the fat - sprinkle with salt and bake for 30-40 mins, or until golden brown, shaking them around every 10 minutes.
Prep your meat/ protein (if it needs cooking off, this is the time to do it).
When your potatoes are 15 mins off, reduce the oven temp to 180°C
Whisk your flour, milk, and eggs together for the Yorkshire puddings, with a pinch of salt. The mixture should resemble double cream, so add more milk/ flour accordingly, making sure to leave no chunks.
To a large muffin tin, add 1 tbsp oil to each dip, and add to the oven for 2-3 mins to heat up.
Once the oil is hot, remove from the oven, and add enough Yorkshire pudding batter to each dent to fill about halfway.
Bake for 8-10 minutes, or until they’ve significantly risen, and are golden brown on the tops.
Whilst your Yorkshire puddings cook, add your veg back to the oven to reheat, and prep your gravy & whatever protein you’re using (I just peeled my tofu with a potato peeler)
Add everything to a plate, with sauces of your choice, and pour over your gravy.
Notes + Variations:
You can switch out any veg as you please, as well as the protein & make it your own.
