Sunday Roast

Name: Sunday Roast
Ingredients: 150 ml Milk; 105 ml Water; 6 Eggs (M); 250 g Flour; Smoked salt; 10 g Burgundy herbs; Picanha; White BBQ rub; Pepper and salt; Mushrooms (finely chopped); Bacon bits; Herb butter; Blue cheese; Mini bunch carrots; Smoked salt; Butter; Fanta; 1 l Shallot gravy; 1 Demi-glace; 200 g Pulled Beef

Slow-cooked picanha with fluffy yorkies, mushrooms, bacon, blue cheese, sweet glazed carrots, and pulled beef gravy.This recipe makes about 9 large Yorkies.

Ingredients

Smoked salt

Picanha

White BBQ rub

150mlMilk

105mlWater

6Eggs (M)

250gFlour

10gBurgundy herbs

Pepper and salt

Mushrooms (finely chopped)

Bacon bits

Herb butter

Blue cheese

Mini bunch carrots

Smoked salt

Butter

Fanta

1lShallot gravy

1Demi-glace

200gPulled Beef

Preparation

Trim the picanha and remove any membranes.
Score the fat cap in a crosshatch pattern.
Rub both the fat side and the meat side with the rub.
Sear the picanha for about 10 minutes on the fat side.
Sprinkle the meat side with smoked salt and turn the meat over.
Sear for another 2 minutes on the meat side.
Also sprinkle the fat cap with smoked salt.
Place the picanha fat side up in an oven at 95°C and cook until a core temperature of 52°C is reached. This takes about 45 minutes.

Mix all ingredients into a smooth batter and let rest for 10 minutes.
Pour a thin layer of neutral oil into the cavities of a muffin tin.
Preheat the tin in an oven at 200°C.
Fill the cavities about halfway with the batter and return the tin to the oven.
Bake for about 25 minutes until golden brown and cooked through.

Fry the bacon cubes in herb butter to taste.
Add the mushrooms and fry together.
Finally, add the blue cheese to taste.
Brush the yorkies with herb butter.
Fill with the mushroom mixture and briefly heat in an oven at 160°C before serving.