ChefTips Meat " The quality of the meat is of paramount importance . If you use cheap , wet aged meat the taste of the finished meal will reflect that . We have our meats supplied to us by the awardwinning Peter Trebles of Westbourne . The cattle are farmed in Dorset , and the breed is a Devon Red . Topside is our joint of choice . It ’ s a very lean cut with a fine marbling of fat which makes for fantastic flavour , rivalling that of fillet which is three times more expensive . The night before you cook , make sure the meat is unwrapped from any packaging , blotted dry and seasoned well with salt and pepper . Leave it overnight , uncovered in the fridge . This will help dry the meat out and for the salt to be absorbed . Take the meat from the fridge two hours before cooking to allow it to reach room temperature . Place the beef fat side up on a chunky trivet of carrot , onion and celery , and add a good splash of water . This will prevent the veg from burning and help make great gravy . Roast at 170 ° c until the internal core temperature reaches 45-50 ° c . At this point remove the meat
Gravy " Carefully drain off the fat from the roasting tray and reserve for the Yorkshire Puddings . Heat the roasting tray over the stove and deglaze with a healthy splash of red wine . Ensure the wine is drinkable , for it is , after all , the delicious taste of wine we want to flavour our sauce , not a bad taste . Use a heavy whisk and catch up all of the caramelised stickiness , mashing up the roasted mirepoix of veg along the way . This will naturally thicken the gravy . Add reduced beef stock and continue to simmer until a desirable jus has been achieved , whisking in a small amount of Beurre Manie ( equal parts butter & flour kneaded together ) to thicken the gravy if necessary . Pass through a fine chinois and season to taste ."
Yorkies " Pour the reserved beef dripping into a Yorkshire or muffin tray and heat in the oven at 200 ° c . For the batter , simply whisk together equal quantities by volume of milk , plain flour , eggs , and a good pinch of salt and pepper . Pour the mixture into the hot fat and cook for 20-30 mins or until the Yorkshires are firm and hold their shape . If not cooked thoroughly , they will collapse once removed from the oven ."
Roasties " Maris Piper Potatoes are the chef ’ s go-to for roasties , due to the dry matter content , resulting in a fluffy inside and crispy outside . King Edwards are also a good choice . Boil or steam the potatoes until they are completely cooked and allow to cool down and dry out as much as possible before tossing in oil or preferably fat ( beef is best ) in a roasting tray . Season them well and roast in a hot oven , regularly shaking the tray and turning the potatoes until evenly roasted ."
Aruba Bar and Restaurant
Pier Approach , Bournemouth BH2 5AA 01202 554211 www . aruba-bournemouth . co . uk
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Aruba might be best known for its Caribbean jerk and tropical cocktails , not to mention the prime location on Bournemouth Pier , but you ’ ll also find an impressive Sunday roast (£ 12.95 ) from 12pm onwards . As part of Sunday Funday , there are also entertainers and games to keep the kids occupied .
ChefTips Meat " The quality of the meat is of paramount importance . If you use cheap , wet aged meat the taste of the finished meal will reflect that . We have our meats supplied to us by the awardwinning Peter Trebles of Westbourne . The cattle are farmed in Dorset , and the breed is a Devon Red . Topside is our joint of choice . It ’ s a very lean cut with a fine marbling of fat which makes for fantastic flavour , rivalling that of fillet which is three times more expensive . The night before you cook , make sure the meat is unwrapped from any packaging , blotted dry and seasoned well with salt and pepper . Leave it overnight , uncovered in the fridge . This will help dry the meat out and for the salt to be absorbed . Take the meat from the fridge two hours before cooking to allow it to reach room temperature . Place the beef fat side up on a chunky trivet of carrot , onion and celery , and add a good splash of water . This will prevent the veg from burning and help make great gravy . Roast at 170 ° c until the internal core temperature reaches 45-50 ° c . At this point remove the meat
from the roasting tray and leave to rest covered in foil for 30-45 mins . This method results in a medium / rare – medium degree of cooking . Carve the beef moments before plating ."
Gravy " Carefully drain off the fat from the roasting tray and reserve for the Yorkshire Puddings . Heat the roasting tray over the stove and deglaze with a healthy splash of red wine . Ensure the wine is drinkable , for it is , after all , the delicious taste of wine we want to flavour our sauce , not a bad taste . Use a heavy whisk and catch up all of the caramelised stickiness , mashing up the roasted mirepoix of veg along the way . This will naturally thicken the gravy . Add reduced beef stock and continue to simmer until a desirable jus has been achieved , whisking in a small amount of Beurre Manie ( equal parts butter & flour kneaded together ) to thicken the gravy if necessary . Pass through a fine chinois and season to taste ."
Yorkies " Pour the reserved beef dripping into a Yorkshire or muffin tray and heat in the oven at 200 ° c . For the batter , simply whisk together equal quantities by volume of milk , plain flour , eggs , and a good pinch of salt and pepper . Pour the mixture into the hot fat and cook for 20-30 mins or until the Yorkshires are firm and hold their shape . If not cooked thoroughly , they will collapse once removed from the oven ."
Roasties " Maris Piper Potatoes are the chef ’ s go-to for roasties , due to the dry matter content , resulting in a fluffy inside and crispy outside . King Edwards are also a good choice . Boil or steam the potatoes until they are completely cooked and allow to cool down and dry out as much as possible before tossing in oil or preferably fat ( beef is best ) in a roasting tray . Season them well and roast in a hot oven , regularly shaking the tray and turning the potatoes until evenly roasted ."
The Hare and Hounds
Waytown , Bridport , DT6 5LQ . 01308 488203 hareandhoundswaytown . co . uk
Just north of Bridport in the picturesque village of Waytown on the edge of Marshwood Vale , the Hare & Hounds looks over the rolling West Dorset countryside towards the Stoneage hill fort of Eggardon . Their Sunday roasts are traditional , great value and can be accompanied by Palmers ales . They serve from 12pm - 2.30pm .
www . menu-dorset . co . uk