Sunday roast
Ingredients for 10 servings:
Meat
- Pork loin 1.3 kg
- Salt 2 teaspoons
- Pepper ½ teaspoon
- Sweet paprika 2 teaspoons
- Oil 50 ml
- Rosemary 2 teaspoons
- Apple cider vinegar 3 tablespoons
- Water 200 ml
Vegetables baked in goose fat
- Potatoes 500 g
- Carrots 200 g
- Celery 300 g
- Parsley 150 g
- Goose fat 150 g
- Salt pinch
- Pepper pinch
- Rosemary pinch
- Garlic 7 cloves
Yorkshire pudding
- Wheat flour 170 g
- Eggs 4 large pcs.
- Milk 200 ml
- Salt pinch
- Pepper pinch (omit for sweet version)
- Rapeseed oil or lard 1 tablespoon per pudding
Preparation:
Meat
- Sprinkle the meat with oil, mix in the spices and place in a baking dish.
- Pour water and vinegar (do not pour water directly onto the meat).
- Put it in the oven on a rack and bake according to the instructions shown on the display.
Vegetables baked in goose fat
- Cut the vegetables into thick, elongated pieces, and the potatoes into wedges. Peel the garlic, combine with vegetables and spices.
- Place the fat in a deep baking tray and add the chopped vegetables.
- Place in the oven and bake according to the instructions on the display.
Yorkshire pudding
- Sift the wheat flour into a bowl and add the eggs. Mix with a kitchen whisk until combined and a lump-free dough forms. Pour in the milk, add salt and mix thoroughly again.
- Place in the fridge or leave on the counter for 1-2 hours (the dough will rise better in the oven, but you can also bake it straight away).
- Place 10 large or 20 small cups on a flat baking tray. You can also use a muffin tin. Add 1 tablespoon of oil, place in the oven and follow the instructions shown on the display.
- Pour in the batter to about one‑fifth of the height of the cup or mold as soon as the oil is hot and you hear the “open the oven” prompt, then close the oven. This step should be done quickly to avoid losing heat.
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