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Melanie’s Roast Beef Sunday Lunch

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1.5kg top side roast
6 large garlic cloves cut into slivers
2 tsp kosher salt
2 tsp black pepper
4 tblsp grainy mustard
2 tblsp Worcestershire sauce
2 tblsp olive oil
1 tsp thyme
1 tsp mixed herbs
A few sprigs rosemary
1 large onion cut into quarter
1 bay leave
250 ml chicken stock

Whisk together :
4 eggs
Add 200 ml milk
Sift in 200 gr flour, add pinch of salt, ½ tsp baking powder and whisk to form a smooth batter and pour into a jug
Heat oven to 190 degrees C
Add 1 tblsp oil to bottom of 12 holder muffin pan and heat till hot in oven.
When oil very hot pour pan and fill halfway with batter.
Bake at until puffed up and golden. (Mine sunk)

I boiled the butternut till soft and tender.
Removed the seeds and stuffed with store bought roasted pepper and feta cheese.

I Parboiled potatoes till tender. Cut them in half.
Sprinkled with salt, pepper and thyme.
Mixed ¼ tsp egg yellow with ½ corn starch and coated.
And roasted in oil pre heated in the oven till crispy.

Softened peas in little boiling water with 1 tsp of sugar, salt, pepper and thyme, served in a plain white sauce

Prepared, tried and tested by:  Melanie Kramar‎

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