Roast beef rib with Yorkshire puddings and mushroom gravy
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- Опубліковано 8 лют 2025
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**RECIPE, SERVES 4-6**
1 4-5 lbs (circa 2kg) standing rib roast
2-3 onions
1 oz (28g) dried mushrooms
1-2 cans or cartons beef stock
fresh asparagus
flour
oil
seasonings
For the puddings
3 eggs
3/4 cup (175mL) milk
3/4 (90g) cup flour
1 teaspoon salt
other seasonings (I used some garlic powder)
ample hot fat for a six-cup muffin tin (I used a stick of clarified butter)
chopped parsley for garnish (very optional)
Heat oven to 500ºF/260ºC. In a pan suitable for making gravy later, place your roast bone-side down. Cut the onions in half, peel (being sure to not separate the layers at the base) and place them cut-side down on the same pan surface. Oil and season everything, then put it in the oven, basting a few times if you want. When the roast looks halfway as brown as you want it (30 minutes in for me), reduce the heat to 350ºf/180ºC and cook until the inside is as done as you want it (mine took another hour to hit medium).
Once the meat is in the oven, you can mix up the pudding batter - it'll puff better in the oven later if it sits for a while before baking. If you're going to make them with clarified butter, now would be a good time to clarify it, per the video.
Bring the beef stock to a boil, kill the heat, stir in the dried mushrooms and let sit until the roast is done.
Cut the woody ends off the asparagus, put them on a roasting tray and coat with oil and seasonings. Chop the parsley if you're using it.
When the roast is done, take it out and put a six-cup muffin tin into the oven to get hot, raising the temperature back up to 500ºF/260ºC.
Take the meat out of the pan and let it rest somewhere. Move the roasted onions to a serving platter. Whisk enough flour into the meat drippings to make a paste and let this roux brown for a few minutes. If you want the whole mushroom chunks in your gravy, lift them out into the pan with a slotted spoon. Gradually whisk stock into the roux while deglazing the pan, enough until you get the thickness you like. Leave behind the last little bit of stock, which may have some settled sand in it. Season the gravy to taste and transfer it to a serving boat.
Take the hot muffin tin out, pour a thick coating of hot fat into the bottom of each cup, then pour in enough pudding batter to come no more than 2/3rds of the way up. Top each one with parsley if you have it. Transfer to the oven and bake until golden and cooked through (mine took 20 minutes_.
When you're about 10 minutes from dinner, throw the asparagus in the oven to roast until tender.
Slice the roast and position on the platter. Pull out the puddings when they're done, rest until solid and then remove ASAP to the serving platter before they collapse too much. Put the cooked asparagus on the platter. Reheat the whole platter if necessary before serving with the gravy.
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Holy shit I didn't realise people in the USA ate Yorkshire puddings xD im from Yorkshire myself 😅
Hey, you probably won't see this, but if you do, i want you to know I'm a big fan of your channel. I have a cooking channel, but so far, I have only uploaded a few short videos on tiktok and youtube shorts. I really want to get to making long form content. I've recorded two long videos, but I'm having trouble doing voiceovers for them. I look to your videos for help. The script in your videos seems to be so clear and concise yet also funny, and you give a great explanation about what you're doing. I really would like to emulate that in my content, but I don't know how to start. I Could you please give me some tips on how you write and read your script for long youtube videos. It would be very helpful. I hope you're doing well, and I'm sure whatever you cook for Thanksgiving is going to be great! I saw your video where you talked about how you used procratinate on making youtube videos because you were a perfectionist and wanted everything to be perfect. I feel exactly like that about my content. I keep procrastinating uploading because i want to make sure it is perfect.
Only one mistake really, as I dislike green vegetables with a roast dinner. What a massive mistake though !!! No roast potatoes !!
Adam saying variety instead of heterogeneity is also heterogeneous. And i love that.
It did make me perk up a bit too. The marked absence of the term and sparkly splash art calls attention to it. xD
Classic roast rib of beef with NOOOO grows in poop and dead stuff its called dirt
adam just made every mother in yorkshire flinch when he opened the oven door while the yorkies were cooking
RAN to the comments to look for people aghast over this cardinal sin.
Adam always does stuff like that its insane
As another Brit, I recommend putting the butter / oil into the muffin tray as it heats up, rather than after heated. Also, try not to open to oven door at all as the yorkshires cook, allowing for an even better cook.
the opening of the oven nearly killed me! my great nan wouldn't allow us to open a door anywhere in the house while the yorkies were in... we also had to think happy thoughts but I think that was mostly to stop us bickering while trapped in a room together lol
@@arcadiaknox304yorkies💀
@@arcadiaknox304 Personally, I always thought the oven door thing is one of those stories you tell kids that gets out of hand. Obviously opening the door a little bit won't cause a massive issue, but a kid would go to far so you just say they shouldn't open it at all. It also might be that older models of oven kept the heat worse and made it more dangerous to open the door.
Yeah, I open the door for a very short period to turn the tray around. Ovens do not cook evenly and neither will your Yorkshires if you don't.
I'm in Cameroon here and really intrigued by yorkshire pudding. I'll have to make this one day.
As a Brit, I'd say you did a fine job! Couple notes for the Yorkies for anyone that wants to make them:
1. The recipe here for the batter is great, but it's worth mentioning that they will only rise well if you have new-ish eggs. Eggs bought on the day fresh will produce puddings that look like tower blocks, if that's what you like. Eggs that are a week or two old will produce noticeably flatter (but still fine) puddings.
2. The main alternative cooking fats I've used for the puddings have been lard, which is traditional and has a great taste, and vegetable (canola) oil, which is easy to use and imparts little flavour. I can imagine clarified butter also has a great taste, but I've never tried that. You'll want to use a little less fat, too. Just enough to cover the bottom of the pan. Too much and you'll have to tip it out like in the video!
Edit: Also, you should add the fat to the pan before it gets heated, so you can ladle the batter into the pan and have it start frying immediately.
🇨🇦 would approve
But how are your teeth?
As a non-brit non-american: is duck fat traditional? I think I heard something about it, but idk
I love a little horseradish in mine, gives it a little flavours, would also heat the tray in the oven with the fat already . Alwats been told never to open the oven once theyre in also
@@joaovitormatos8147can do. Maybe at christmas time. Goose fat at that time too.
Brit here, and with the exception of the lack of roast potatoes (the single most important part of a roast tea), I can well imagine getting served that and being very happy. No two families do things exactly the same way anyway, so the slightly non-traditional aspects fit very nicely into the spirit of the dish imo. Again, with the exception of the lack of roasties.
9:36 "There's slice of cat meat, my favorite." - Adam Ragusea 2024
The ytp gonna be wild
Gordon Shumway, is that you?
Adam Ragusea x Angela Giarratana, not the crossover I expected
cap
Adam lives in Springfield Ohio confirmed.
Hi,
I'm a Brit, since you asked what mistakes.
I would have included Roast Potatoes.
Not sure about clarified butter, I think I would have used Beef Dripping, but I'm not sure you can get that in the US, so OK, also it's an alternative, might be good.
But my main objection is the lack (stingy) portion of Yorkshire Pudds, 6 with that amount of meat. With that size of Pudd, I think 3 per person would be, not generous, but adequate .
😁😁
Generally, Good job.
As a Brit, I have to ask: where are the potatoes? Who does a roast without a load of roasties cooked underneath the joint? And the water used for for boiling potatoes for the mash also provides stock for the gravy.
Right? The best part are roast potatoes, carrots and parsnips!
I was going to comment on the missing roasties but you beat me to it. My Yorkshires have definitely been better since I learned the equal measures by volume tip although for every other cooking task weighing is clearly better!
roast parsnips are the best
Exactly. I've never understood how roast potatoes have never caught on in the U.S. And I haven't seen cauliflower cheese get any love on social media, at all. Cauliflower steaks, wings, rice, pizza base but never cauliflower cheese.
@@pethrington Americans prefer Marshmallow on their potatoes xD
Also needs: roasted spuds, boiled spuds, two types of stuffing (like for poultry, but cooked in a dish in the oven, so they're crispy on top and stodgy underneath), cabbage, broccoli, carrots, parsnips and green beans, several more jugs of gravy, enough to make everything on the plate float.
As someone who has had a number of roasts and Yorkshire puds (my family does admittedly prefer Gammon over Roast beef), that looks fantastic. This reminded me of eating with my mother, thank you Mr Ragusea!
They call that pudding? Huh, I wonder what they call a broiler.
"Pudding" is quite a broad term in British cookery. It can be like a cake (Christmas pudding) a blood sausage (black pudding), a batter dumpling type thing (Yorkshire pudding)... or a generic word for any dessert.
I know mate, I’m just making a joke about how Adam always says “under the broiler, which Brits call a grill, …”
@@kevinmiller1356 Ah, well I hope my comment will be informative for other people less savvy than your good self
@@lordhoot1 and a steamed suet-pastry pie (steak pudding)
@@Jack93885 How could I forget, that's one of the best of the bunch
Dad used to make these most Christmas' and every other week.
Miss you dad.
Everything looks great. If I had to critique anything I'd say use a shallower muffin tin for the puddings for a more classic shape (in the UK we have wider and shorter not taller and thinner), and use less oil, about a teaspoon. There shouldn't usually be any obvious pools of oil in the bottom once they've cooked.
We actually use a deep 9x13 pan for ours - there are too many of us for muffin tins to be enough.
I get some incredible rise, 7 or 8 inches
9:55 brit here. you're right, we do
As a Yorkshire man, thank you for pronouncing it correctly!
I'm from Yorkshire - the home of the pudding. And I'm also a professional chef. The yorkshires you did look genuinely great!
Instead of clarified butter or the traditional dripping, my grandma always used pork lard - genuinely delicious and means you don't have to worry about clarifying butter. I also often just use regular high-smoke oil of some kind.
At home I make the batter in a similar timeframe to you, but in a Restaurant setting we tend to make it the day before and this makes it super glassy on the top exterior that contrasts the cakey soft middle and fried underneath. Also looks great and tends to keep its shape as it cools!
Lauren is gonna crack with the amount of mushrooms you used in that gravy.
Nothing nicer than a Yorkshire pud with just the right amount of top notch gravy pooled inside it. I vant my puds a little puddingy in the middle & crisp unt golden brown at the edges. Once upon a time my partner slaved to cook up a lamb dinner. Good thing he made goose fat roasties & yorkshire puds, because the meat had somehow managed to go off, so at least we had something to eat with emergency bisto gravy granules. Puds saved the day.
Luv Adam's vids. Luv me Yorkshire pudding. Simple as
NORF FC MATE
luv me adam. 'ate me tiktok recipes. simple as.
Alright, Barry (60)
Added mushrooms to my gravy this Sunday and absolute winner with the family. Also reiterate what my fellow country men say about opening the oven while the puds are in, gathering the wrath of mother's and Grandma's across the county
5:01. This is a good way to tell Brits from Americans (and maybe the rest of the world too I'm not sure), ask us what one of those is without any other context. To me, that is a Yorkshire pudding tin/tray, an object whose sole purpose is the making of Yorkshire puddings. It was not until embarrassingly late in my life that I realised a Yorkshire pudding tin and a muffin/bun/cupcake tray are almost exactly the same thing.
If it makes you feel better, I (American) grew up thinking my mom's metal tea infuser was a powdered sugar dispenser because we used it to sprinkle things onto pancakes
As a Brit who calls the broiler a grill, I would say that all looked lovely. Smashing, even.
The roasted onions are amazing! Energy is cheap where I live, so I used to roast a whole onion for a snack every now and then. So sweet and amazing with a little salt!
i have a convection oven aka air fryer for such purposes. My Air Fryer is just a little oven
@rlkinnard those things are so convenient
Another Brit here to say Adam's roast looks great. Would certainly be happy to get that in a pub.
Clarified butter for the Yorkshire puddings sounds good, but I generally use goose fat. We can get jars of it at the supermarkets here and you just put a scoop in each muffin hole when you preheat the pan in the oven.
It's also excellent for the roast potatoes. Parboil them, ruff them up to get them nice and fluffy, grease and preheat a flat baking pan in the oven, and then place the potatoes in the hot fat. Turn a couple times during cooking and add more fat if it looks too dry.
Certainly not the healthiest potatoes but worth it for the holidays.
Yes! We always use goose fat for roast potatoes at Christmas dinner! Any other time though we just use vegetable oil.
traditionally it was dripping, not goose fat (which more for potatoes). Any high smoke point oil will work.
But how do his teeth look?
As a Brit, honestly this looks great! I'd love to have that meal. Only comments would be a) It's probably better to get the fat nice and hot in the oven before pouring the Yorkshire pudding batter in, you'll get more of that lovely fried flavour that way, and b) No potatoes? It's a preference but honestly I think roast potatoes are the best bit of any meal like this.
As a Brit, I can confirm those yorkshire puds look genuinely good
As an Englishman who admittedly hasn’t had nearly enough roast dinners in his life, that looks absolutely amazing. Hats off to you my friend, I may even try this myself
As a British person, this looks like a proper slap up feast I’d be happy to wolf down after a crisp winter walk and a few too many guiness, brandy and the like. Really excellent scran as always, however you can tell you’ve never been screamed at by a British mother for opening the oven door when the Yorkshire puddings are on the scene!!
Hi Adam,
Yorkshireman here.
Those are some good-looking puddings. Haven’t tried garlic or sugar in the batter before, or leaving the batter to help them rise.
What my mum does to make them rise (from the basic version of the batter you describe) is crack black pepper over the batter to ‘break the surface tension’ of the mixture. She does this at the same stage you put your herb on it. I’m not sure if that’s why it works, but it seems to?
What you did wrong IMO is not pour your gravy into the yorkshires.
I’d like to see you try your hand at toad in the hole (sausages cooked in yorkshires) - we like adding a bit of black pudding.
the rumors of his retirement were greatly exaggerated
I'm a Brit and this looks spectacular to me. Yorkshires & proper gravy. What's not to like?
I learnt some new stuff, and learnt it quickly, as you do this stuff concisely and at pace, which I like.
Perfect bite-size cooking tips. Carry on the great work.
where im from in nz asparagus is a christmas classic, great to see others are appreciating it for the holiday season
While all of Adam’s food is great, I think my favorite part of the video is guessing how Adam is going to weave in the sponsor. That’s what puts Adam into GOAT territory.
“The weave” hahah
The subtlety is strong 😂
I like his ad segues too.
"A cake almost as fluffy as this mattress!"
"The alkaloids give it an earthy flavor. Just like this coffee!"
Of course it's MUCH easier when he's selling kitchen supplies. 😁
@@ShovelChefas easy as making your own website with squarespace😂😅
“This guy does the best commercials.”
Adam I’ve been watching you consistently for 5 years and want to thank you for not only transforming my skills in the kitchen but also my humour, intelligence, and general persona and being a part of making me the person I am today. Outside of immediate family, girlfriend, friends, and Cristiano Ronaldo, you are my favourite person in the world. And believe me that isn’t many people above ahaha
Another great green vegetable which will be in season is sprouts! You can chop them in half and roast like you did the asparagus. Maybe needs about 10-15 mins to roast with some oil, salt and pepper
Oh or broccoli - same family of veg.
Thanks Adam, for walking me through your recipes with the wisdom of having had to try a few times to get it the way you like it. It makes me infinitely more confident in my own cooking, and your presentation makes all the sense in the world.
We are having some neighbors over for dinner on Saturday, and just decided to switch our original menu to this. I'm intrigued by the amount of clarified butter you put into the muffin tins for the Yorkshire puddings. I've always used quite a small amount of fat, but yours ended up looking so much taller than any I have ever done that I'm rethinking that. I have some beef fat in the freezer, and some duck fat in the fridge, so will have to decide on a strategy. Anyway, thanks for the inspiration...it's probably been about a year since I last did a rib roast, and I'm looking forward to it!
"A good holiday feast option"
I didn't know Sunday was a holiday! Good looking yorkies to be fair, though maybe a bit on the thick side for my preference. Needs some carrots too to complete the set!
Sunday is, by definition, a holiday. Technically. If you're christian. Those puddings did look good though.
As a Yorkshireman, I’m just happy you pronounced Yorkshire correctly! Yes, adding Parsley and garlic powder isn’t traditional, but its a good addition
Oh, he even manages to get Worcestershire right, which is a rarity.
@@wembleyford He makes sure to get it right otherwise the comments will lambast him.
I love your terriers.
To be fair, Yorkshire isn't that hard for us Yanks to get right.
Now, Edinburgh.... _that_ will get people up in arms!
@@alexpage4355 You’d be surprised. Many people pronounce it Shy-er
Love to see more of your cooking, Adam!
Thank you for your hard work!
My family's variation on Yorkshire pudding is to just bake all of the batter in a small roasting tray. Big crunchy airy edges and a few non crust pieces for those who want it
Adam puts so much effort into these videos I always enjoy watching
The secret to the roast beef is that its tastier when its cold on the next day (provided you cooked it to the perfect temperature to retain its juiciness).
So feel free to cook this the day before!
3:49 any strokes fans here
As someone from Yorkshire, the yorkshire puddings look great!! Would love to see a full British style roast dinner, although I'd happily take that any day.
As a Brit I don't mind how you cook your food
Yoo what are you doing here
My family prefers using lard for the Yorkie oil. It's smeared onto the tray, then put in the oven and when the lard has melted, the tray is usually hot enough.
Also don't open that door once they're in. Opening it will release some steam and heat, which will deflate them a little.
For correct pronunciations, drop the Rs in Yorkshire. It's a bit more like "Yawk-shah" in native dialect, we drop the Rs at the end of a syllable.
as a brit, i've always heated the oil in the oven together with the muffin tin, then pulled the tray out a little and poured a bit of batter into each hole - your way is way safer and had the same result - idk why i've been doing it my way :D
the clarified butter wasn't hot enough when you poured the batter into the muffin tin, they should immediately start frying, although the end result was fine
I did a $125 standing rib roast like that 15yrs ago or so for thanksgiving. It was delicious
Well thanks a lot, Ragusea... I was peckish, now my mouth is watering and my belly wants that platter...
It curdled my black little heart to watch Adam excise all that glorious -- and properly rendered -- fat from the rib roast. R.I.P.
Right? That's the best part.
Agreed! My favorite past time is eating all the fat that people trim off their beef cuts :-)
the king of recipes
My mother used to make one big Yorkshire pudding rather than individual ones and then give us each a slice. Although I don't do that myself, I used to like the thick, heavy base that you get that way.
Looks good, one thing I'd say that I haven't seen yet but is also generally a personal opinion. I like to throw a mirepoix under the roast with some garlic and smash it up, blend it and sieve it to make the gravy from. Stock added as well, you can herbs, spices, lemon, alcohols as well. Whatever you like, sometimes I do more, sometimes less, either way is great.
Nice to see a cooking show start to finish . . . Looks delicious. Happy Thanksgiving!
Brit here:
Yorkshire Puddings are the only recipe I remember in Imperial measures because it's 1, 1/2, and 1/4 of the ingredients egg, milk and flour.
You can't divide an egg so it's 1 egg.
Milk is in pints and half a pint is a reasonable amount.
Flour comes in pounds and 1/4 of a pound, is a reasonable number of ounces (4 ounces, as there's 16 in a pound).
Nobody uses quarter of a pint for anything so even if you forget which quantity goes with which ingredient it's easy to remember.
Standard British roast on a Sunday, cooked by a mum with screaming kids or a dad who’s 6 beers deep by 2pm we make it look easy makes me proud to be British in a way 😂
That looked absolutely flavouricious. Every part of it.
Thanks Adam it looked delicious Happy holidays
Adam is such a teaboo I love it
As others have said, the fat needs to be hot when you put the pudding batter into the pans, the fat should be on the edge of smoking. I'm really pleased to see the up front sizzle method being used, you get lovely roasted bits on the outside without over cooking the interior.
english man here, id put your oil in the tray and then heat the tray. not sure it actually does anything, but it makes a sizzle when you pour the batter into hot oil which sounds cool
As a yorkshireman and a chef, not bad at all they look lovely. Lard would be traditional they give a great flavour for yorkies, 2 tips from me though, put your fat in the oven in the trays, i know its slightly precarious but honestly the hotter the better just be careful pouring in the batter, and dont open the oven door at all when your cooking them, particularly in a home oven that doesnt hold heat very well. That being said they still look lovely
Nothing better than coming from a 10 hour retail shift during November madness and seeing a Adam video,
Thank you Adam 😊
Brit here.
You've made the mistake of calling them Yorkshire puddings, when they are closer to round sweetened garlic pancakes.
You're usually so careful with distancing your recipes from traditional names, but you have disrespected my culture!
Nah, just kidding, the people of Yorkshire almost certainly don't give a damn XD
looks tasty, might try this for my christmas dinner
A great looking holiday meal. Mushrooms in gravy are perfect. Cheers!
hydrating dried mushrooms in beefstock is a stroke of genius
I think you cooked the roast to hot, there’s so much grey banding cause it cooked so fast on the outside, and then it stayed really hot, I think cooking it at 270 would’ve gotten mote consistent and kept more med rare while getting a gradient
For yorkies, oil should be so hot that when you put the batter in, it sizzles. This creates a cragly texture with a nice soft centre. I also like to flip each yorkie for the last 5mins of cooking to get a nice top texture.
Meat - great
Gravy - okay
Veg - meh
Potato’s - where?
Cauliflower cheese - where?
Cabbage - where?
Brussels sprouts w/ bacon - where?
Honey carrots and parsnips - where?
This was a perfect opportunity to go all out, all that time you spent whilst roasting the beef is when you make these sides on a Sunday and it makes the most perfect celebration of food with friends and family
That's a different way to carve a standing rib roast. I like it.
You can remove much of the grit from dried mushrooms by washing them in a bowl of cold water for less than a minute
Missing potatoes cooked in the fat from roasting and some kind of glazed parsnip.
Also Yorkshire puddings are known as ‘Yorkies’ in slang, at least where I come from, if you fancied using that.
Nice work Adam! A few minor things I’d change (I see other commenters have covered most of them) but on the whole, this Brit approves. I’d even go so far as to say this makes up for the “beans on cake” debacle 😉
My in-laws use the fat from the roast to make their Yorkshire pudding, and for some reason they like to make one big, giant one in the roasting pan where the roast was.
There are lots of things that are optional on a roast dinner such as mash potato and cauliflower cheese. However, nothing constitutes a traditional roast dinner without roast potatoes. For perfection the Yorkshire puddings should be cooked in beef dripping (or beef tallow as you guys call it) 🇬🇧
Faye's pan is one of my favorite cameo of all time
I love your content Adam however my only one change being a Yorkshireman myself would be to use lard, also to put the lard in the oven with the tray you want the lard to be almost smoking as you pull it out to put the batter in. Potentially just old wives tale stuff but you never open the oven door when cooking Yorkshires.
the pride I feel seeing this thumbnail edit: having seen the whole vid I have no complaints, is it exactly how we do it? no, but it looks tasty as hell. agreed with the others saying it would've been even better with roasties though! and that tip on separating the meat is one of those things that feels so obvious I'm shocked I never thought of it. we should all be doing that.
Those cooked onions look delicious. I would eat one straight off the platter.
Looks good Adam, as a chef who has worked in some decent restaurants, including Marco Pierre white ones. You definitely do not want to open up the oven whilst the yorkies are cooking, also we do not tend to use garlic powder and parsley with it. You can make yorkies in advance like in the restaurant and if you cook them properly, they won’t collapse like yours did.
The yorkshires look good to me. As you say, the garlic powder isn't traditional, but I can see it working, I put salt and pepper in mine, and sometimes a bit of mustard powder. If I make them with beef, I use beef dripping, even if it's from a block i bought separately. Never thought to try butter, clarifying it seems like more fuss than I could be bothered with.
8:01 As much as I ADORE blubbery fat that tearing is such a genius tip
As a yorkshire man you have done a fine job their lad good on ya ! 👍😄
As yet another Brit, as far as an "American Version" goes, I wouldn't complain if that was served to me.
However you've really got to get more veg on there. Roast Potatoes are essential. Mash potato too would be take it or leave it. Doesn't really bring anything extra.
Stuffing, roast carrots, parsnips...!
9:25 correction, and ribbon roast will cook evenly in an oven if you use the reverse sear method
As a Brit this looks greta but I can’t do the asparagus with roast personally but it still looks really delicious
Wow Adam, I love what you do with your food. And I love you too.
A lot of work but worth it once in a while. If you're in London go to Simpson's on the Strand and eat (only) this.
Already off to a good start, he pronounced Yorkshire correctly!
Adam, you should try feijoada, a brazilian dish with (not canned) beans and pork (weird) parts. You'd have lots of brazilians coming to see, and we usually are very nice when a gringo tries to do some brazilian dish, even when it's not the "traditional" way.
Fay’s oven tray makes another appearance! (I’ve been watching the Thanksgiving Turkey with gravy video a lot over the past few days!)
A good trick is to use your potato water to make the gravy, built in thickening but just be careful you don't over salt. you wont need as much flour.
As a brit, i have only one nitpick: preheat the butter for the yorkshire puddings!
Pro tip! Put an oven mitt on your pan handle after it comes out of the oven so you don’t forget its hot and grab it bare handed
I lived in England for a couple years and I’m going to have to follow this recipe for my ever firm American sensibilities
Near the end you should turn the puddings upside down so the bottom can crisp in the last of the oven heat (can be still on or just turned off for a bit if you misjudged some other timings and want them still fresh) away from the extra oil that will drain off ;) 9.9/10 otherwise and with your timing it's not needed.
I think change in recipes is a good thing. British Indian food is a deviation from Pakistani workers food, so not Indian per se, not Pakistani per se, not British. But it is loved by millions.
So, if you as a lovely American do your Yorkies in Ghee (a thing I really liked BTW) and have parsley in them like a Naan then I am delighted by this.
This is how things improve