I’m such a dag. Do you want to know what I did last night after everyone left our place for Ali’s birthday dinner? I wrote Jamie Oliver a private message on Insta.
It reminds me of the time years ago when I facebooked Leonardo DiCaprio after he missed out on getting an Oscar for his performance in The Wolf of Wall Street. The message went something along the lines of “chin up Leo, there’ll be another” and of course I never heard a reply. (I’m still yet to see Dallas Buyers Club but I’m sure Matthew McConaughey did a job good).
I don’t actually expect to get a response from Jamie. Is there a busier person on the planet, than Jamie Oliver? I just had to share something with him as I feel it in my bones that he’d be interested to know that I’m on to something. Something good. Something big. Something mind breaking, shape shifting, something extraordinary. Something so delicious that it’d be wrong to keep this all to myself.
We enjoyed a delicious dinner last night of roast beef with a creamy horseradish sauce, roasted spuds, carrots and Jerusalem artichokes (thanks Liss), and not forgetting the ever important Yorkshire puddings. The legendary Yorkshire puds that I know Jamie and I both share a soft spot for.
Delighted, it seemed we had some left over. And then came my brain wave. Could I turn a Yorkshire pud in to a dessert? I grabbed some caster sugar and cinnamon, liberally dusting the puddings in this decadent coating. And Oh My Gosh! Were these good. Better than any doughnut I’ve had. The dinner party conversation then turned to whether or not I could earn a living from opening up a store that sells Yorkshire puddings and Yorkshire puddings only. (The general consensus being, probably not).
So although these were the star of the show, the roast beef went down well too, as did the horseradish sauce. Make this for a celebratory dinner or the next time you invite friends round. I reckon this is what I’d have to serve up for my idol, Jamie, if ever he was in Wagga and felt like a home cooked meal.
Which reminds me. I never wrote to congratulate Leo on his much deserved win for The Revenant.
How rude of me.
the ultimate roast dinner | mustard crusted roast beef with a horseradish sauce | served with roast spuds, carrots, jerusalem artichokes + yorkshire puddings
mustard crusted roast beef
1.5 kilo piece of beef rump roast
1 x dessertspoon of yellow mustard seeds
A handful of fresh rosemary leaves
Salt and freshly cracked pepper
A good drizzle of olive oil
12 x Jerusalem artichokes
Yorkshire puddings, roast spuds, carrots and steamed greens, to serve.
- Preheat the oven to 220℃ degrees.
- Place the Jerusalem artichokes in a baking dish, drizzle with olive oil and season with salt and pepper. Set aside.
- In a mortar and pestle, place the mustard seeds, rosemary leaves, salt and pepper and give it a bash out.
- Simply rub this mixture over the beef, drizzling with olive oil (making sure to cover the piece of beef all the way around).
- Place the beef on top of the artichokes and pop in to the hot oven, immediately turning the heat down to 200℃. Roast for 1 x hour and take the meat out of the oven to check how it’s going*. Once cooked to your liking, rest the meat on a tray for at least 15 minutes before carving.
1/2 cup of sour cream
1/2 cup of whole egg mayonnaise
1 x heaped teaspoon of horseradish cream
1/2 a teaspoon of dijon mustard
A squeeze of fresh lemon
Salt and freshly cracked pepper
A small amount of finely chopped parsley (or chives)
- Simply add the sour cream, mayo, horseradish cream and mustard to a small bowl and mix using a spoon.
- Add a squeeze of lemon juice and parsley and season to taste with salt and pepper. Mix together.
Serve the beef with the horseradish sauce, Yorkshire puddings, roast potatoes, carrots and steamed greens.
- The horseradish sauce can be made ahead of time and kept in an airtight container in the fridge.
- If time allows, I prep my veggies in the morning, keeping the potatoes and carrots in a large bowl of water to keep fresh. When ready to roast them – I simply dry the veggies with a clean tea towel and smother them in olive oil and salt and pepper. Add a dash of honey to the carrots and throw in some rosemary and garlic to the spuds.
- The Yorkshire pudding mixture is best made the morning of, or otherwise, the night before you want to make them.
- A newbie to cooking with Jerusalem artichokes, these were surprisingly good, making for the perfect veggie to roast the meat on.
- *You can use a meat thermometer to check that the meat is cooked to your liking.
- Get the recipe for my Yorkshire puddings here.
If you make this roast beef with horseradish sauce and Yorkshire puddings, please leave your comments below. xx