Easter Roasts
This Easter delight the whole family with a Colman’s Roast Dinner that says it all.
Easter time is the perfect occasion to bring the family together over a delicious roast dinner. To help out, we’ve jotted down our favourite Colman’s roast recipes below so you can make a wholesome and flavoursome meal that says it all.
Prep time:
20 min
Cook time:
45 min
Ingredients (Serves 6)
- 1 1/2 kg (3 1/2 lbs) rib of beef
- 1 tsp each of flour and Colman's English mustard powder
- 1 Knorr beef gravy pot
- 1 tbsp olive oil plus a little more
- 6 parsnips peeled and halved
- 6 carrots peeled and cut into large chunks
- 4 shallots peeled and halved
- fresh herbs eg. sage, thyme
- Colman's English mustard
Method
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Preheat the oven to 200°C, 190°C fan oven, Gas mark 7.
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Dust the beef with the flour and Colman’s English Mustard powder
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Heat a thick based frying pan on the hob and add the beef, fat side down. Once the fat has rendered and turned golden brown, turn the beef to sear all sides
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Remove the beef from the pan and place in a roasting tin with the vegetables. Drizzle the fat from the frying pan over the joint and vegetables and place the roasting tin on the hob for a few minutes to heat the pan
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Transfer to oven and cook for 15 minutes, then reduce to 190°C, 170°C fan oven, Gas Mark 5 for 15 minutes per lb for rare beef. Baste with the meat juices during cooking
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Remove the joint and vegetables from the roasting tin and place on a board or large plate to rest
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Spoon off most of the fat from the roasting tin, then add one gravy pot with 280ml warm water. Stir continuously with a whisk and bring to the boil
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Boil for 1 minute until thickened and serve with the beef, roast potatoes, seasonal vegetables and Yorkshire puddings
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To top off the meal, don’t forgot a dollop of Colman’s English Mustard
