Classic English Roast

Ingredients:

 3-pound chuck roast/English roast

 2 tablespoons room temperature butter
 6-8 fresh sage leaves, minced
 1 tablespoon rosemary needles, minced
 1 teaspoon pepper
 generous sprinkling kosher salt

Au Jus:
 2 stalks celery, chopped
 1 small shallot, chopped
 2 cloves garlic, crushed
 2 tablespoons flour
 2 cups chicken or beef stock
 salt and pepper to taste
Roast:
 Heat the oven to 500°F.
 Mix together the room temperature butter, sage, rosemary, and pepper. Lightly pat the roast dry
with paper towels and place the roast in a shallow roasting dish. Rub the butter mixture evenly all
over the roast. Season generously with salt.
 Place in the 500°F oven for 20 minutes, then turn the oven down to 200°F and roast for 2 hours.
The roast will come out to a rosy medium rare. You can check with an instant read thermomether,
it should be around 120°F. Remove the roast from the oven.
 Pour the excess fat from the roasting tray into a glass liquid measuring cup and set aside. Lightly
scrape any loose remaining pan drippings from roasting dish into a small saucepan and add 2
tablespoons of reserved beef fat from the measuring cup. Add chopped celery, shallots, and
crushed garlic and cook until soft but not brown. Stir in flour and continue cooking until flour
disappears and becomes a light roux. Add stock, reduce by half or until thickened to your liking.
Season with salt and pepper.
 Slice the roast according to your thickness preference and serve with au jus.

Enjoy!
 Easy Traditional Jam Tarts
Jam tarts are a perfect beginner baking recipe since they only require a few ingredients and less than an
hour to make.

Ingredients
For the Pastry Crust:
 8 ounces all-purpose flour
 1 pinch salt
 4 ounces butter (or an equal mix of butter and
lard), cubed
 2 to 3 tablespoons water, cold

For the Filling:

 1/2 cup strawberry jam (or any fruit jam or lemon curd)

Steps to Make It

Make the Pastry Crust

Gather the ingredients.

 Preheat the oven to 350 F / 180 C Gas Mark 4. Lightly grease a 12-hole tart mold with a little
butter.

 Mix the flour and salt in a mixing bowl. Add the cubed butter.

 Working as quickly as you can, use a pastry blender or your hands to rub the butter into the flour
until the mixture resembles breadcrumbs.
 Add the water to the mixture 1 tablespoon at a time and use a cold knife to stir and bind the
pastry together. Stop when the pastry comes together.
 Wrap the dough in cling film and chill for a minimum of 15 minutes or up to 30 minutes.

Assemble the Tarts

1. Unwrap the pastry onto a lightly floured work surface and roll to a 1/4-inch thickness.

2. Using a tart cutter or cup, cut circles from the pastry just slightly bigger than the holes in the
prepared tart mold. Gently press the discs of dough into each mold.

3. Place a heaped teaspoon of jam or lemon curd into the pastry-lined tins. Be careful not to
overfill as the jam will bubble out when hot and burn.
 4. Repeat until all the pastry is used up—you can squish the pastry trimmings back together and
reroll as needed.

5. Bake in the preheated oven for 15 minutes or until golden brown. Remove from the oven and
leave to cool completely.

Once cooled, serve and enjoy.