ISSUED
BY DKC (DE KOCK COMMUNICATIONS) FOR ZONNEBLOEM WINES
Foodie star Jules
Mercer has been sipping on Zonnebloem's contemporary classics to inspire her.
Here she plays a little with culinary traditions in her take on a festive or
Sunday roast with Yorkshire pudding. Her French-style rib of beef, served
with elegantly-sized Yorkshire pud (made in a muffin pan) is succulent, savoury
and satisfying.
It makes a great match
with Zonnebloem's Lauréat impressive blend. Dominated by Cabernet Sauvignon and
Merlot, its notes of sweet plum, spiced cherry and chocolate are deftly infused
with Shiraz smokiness. A smart and tasty wine and food union, that will have
you begging for seconds.
Zonnebloem Lauréat is
stocked by supermarkets and wine shops countrywide and retails for around R95
leading super
Whole Roasted Rib of
Beef
Served with Zonnebloem
Lauréat
Serves: 8
(Makes about 12
muffin-sized Yorkshire puds)
Ingredients
1 fore-rib joint of
beef, about 4-5kg, French trimmed and tied (to French trim, excess fat is cut
away, and meat or skin removed to expose the bone. Some stores sell the meat
prepared this way. Otherwise, ask your butcher to do this for you.)
salt and pepper
300ml liquid: wine,
stock, or a mixture of both
For the Yorkshire
Puddings:
200g flour
pinch of salt
3 eggs, beaten
350ml milk
4 Tbsp (60ml) groundnut
or canola oil
1 Tbsp horseradish
sauce (optional)
Method
Preheat the oven to
200°C.
Prepare the roast.
Place in the centre of a roasting tin, sprinkle with salt and
pepper. Pop in the oven for 15-20 minutes then turn the oven down to
170°C. Roast for about 45-50 minutes for a rare roast, just
over an hour for medium.
When the roast is
done, remove and place on a carving board and cover with foil to hold in the
heat. Reserve the roasting pan juices.
Turn the oven up to
220°C-230°C.
To make the gravy,
place the roasting pan on the hob. Using a whisk, loosen all the juicy
bits from the base of the tin. Add a knob of butter and whisk in.
Pour in the 300ml liquid, whisking continuously. Allow to cook for a few
minutes so the alcohol can burn off, if using wine.
While the meat is
resting, prepare the Yorkshire puddings. Sift the flour into a bowl, make
a well in the centre and sprinkle over the salt.
Place the beaten eggs
in the centre, and slowly pour in the milk, whisking all the time, to form a
smooth batter.
Stir through the
horseradish sauce (if using). Divide the oil between the holes of a
regular 12 hole muffin tin, place in the oven for 5 minutes to heat up.
Remove from the oven
(it should be almost smoking) and pour the batter equally into each muffin
hole.
Return to the oven and
bake for 15-20 minutes until puffed up and golden.
Carve the meat and
serve immediately with gravy and Yorkshire puds.
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