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Roast Beef with Yorkshire Pudding, Grilled Eggplant and Pea, Mint, and Avocado Salad (Nigella Lawson) Recipe

Roast Beef with Yorkshire Pudding, Grilled Eggplant and Pea, Mint, and Avocado Salad (Nigella Lawson) Recipe

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Roast Beef with Yorkshire Pudding, Grilled Eggplant and Pea, Mint, and Avocado Salad (Nigella Lawson)

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Ingredients:

Serving

5 lb beef roast
4 tbsp olive oil
5 sprigs rosemary leaves, chopped
1 1/4 cups milk
4 eggs
scant 1/2 tsp salt
freshly ground black pepper
1 1/2 cups all-purpose flour , sifted
1 tbsp beef drippings or vegetable oil
2 tbsp garlic infused oil , plus more if needed
1 eggplant
salt
1 tbsp snipped chives
freshly cracked black pepper
1/2 a lemon, juiced
9 tbsp extra-virgin olive oil, plus more , if needed
1 1/2 tbsp good white wine vinegar
fat pinch superfine sugar
bunch mint leaves, chopped
1 lb shelled peas (about 3 1/2 lb unshelled)
1 package (10 oz) mixed salad greens
2 heads belgian endive, separated into leaves
3 ripe avocados, cut into bite-size chunks

Directions:

To make the beef roast, preheat the oven to 475 degrees F.
Place the beef roast on a clean work surface and rub with the olive oil and chopped rosemary.
Place into the preheated oven and cook for 15 minutes and then turn the heat down to 350 degrees F. Cook for about 15 minutes per pound for rare meat, about 1 hour and 15 minutes. Remove from the oven and let rest, covered, for about 15 minutes before slicing.
To make the Yorkshire Pudding, preheat the oven to 450 degrees F. Mix the milk, eggs, and salt, and add pepper, beating all well together. I use my freestanding mixer but a hand-held electric mixer, rotary, or balloon whisk would do. Let these ingredient stand for 15 minutes and then whisk in the flour. Meanwhile, add the drippings a large heat-proof pan and put it in the oven to heat for about 10 minutes. Into this intensely hot pan you should pour in the batter and cook for 20 minutes, or until well puffed and golden. Bring it, triumphant, to the table.
To make the grilled eggplant, place the garlic-oil into a shallow dish and set aside. On a clean work surface, slice the eggplant into long, thin slices and then place into the garlic-oil, turning to coat.
Preheat a griddle or stove top grill pan and then place each eggplant slice onto the grill. Cook about 2 to 3 minutes and then turn, and cook 2 to 3 minutes more. Remove the grilled slices to a platter and drizzle with more of the garlic-oil. Garnish with coarse salt, cracked black pepper, lemon juice and snipped chives.
To make the pea, mint and avocado salad, first make the dressing: put the oil, vinegar, and sugar into a large bowl and then put in a decent handful of the chopped mint. Stir well so all is amalgamated. Cook the peas for 2 minutes or so in salted boiling water, just so that they're ready, but not soft. Taste after 2 minutes and keep tasting. Drain the peas in a colander, put them straightaway into the bowl of dressing, and let steep for 1 hour or up to a day.
Just before serving, stir in the mixed greens, the endive, and the avocado. You may need to drizzle a bit more oil after tossing. Serve this on a big plate. Sprinkle with some more of the chopped mint.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1200.65 Kcal (5027 kJ)
Calories from fat	569.71 Kcal
		% Daily Value*
Total Fat	63.3g	97%
Cholesterol	320.89mg	107%
Sodium	497.31mg	21%
Potassium	1736.06mg	37%
Total Carbs	64.69g	22%
Sugars	8.72g	35%
Dietary Fiber	36.63g	147%
Protein	96.61g	193%
Vitamin C	102.8mg	171%
Iron	16.4mg	91%
Calcium	494.1mg	49%

Amount Per 100 g
Calories	90.19 Kcal (378 kJ)
Calories from fat	42.79 Kcal
		% Daily Value*
Total Fat	4.75g	97%
Cholesterol	24.1mg	107%
Sodium	37.36mg	21%
Potassium	130.41mg	37%
Total Carbs	4.86g	22%
Sugars	0.66g	35%
Dietary Fiber	2.75g	147%
Protein	7.26g	193%
Vitamin C	7.7mg	171%
Iron	1.2mg	91%
Calcium	37.1mg	49%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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