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Recipe Category / Meats

Sunday roast

  • Nuts Free Diet

    It is usually followed when someone is allergic to nuts.


For the puddings

  • Place a 10 cup cupcake pan in a baking pan.
  • Preheat oven to 200* C (390* F) Fan.
  • Fill the cupcake cups halfway with vegetable oil and “bake” for 15-20 minutes.
  • In a bowl, add the milk, eggs, flour, mustard, Worcestershire sauce, salt and pepper. Whisk until the flour dissolves. Transfer to a measuring jug and refrigerate.
  • Remove cupcake pan from oven, remove flour mixture from refrigerator and fill the cupcake pan the rest of the way with the mixture. Don’t worry if the oil spills a little.
  • Lower oven temperature to 185* C (350* F – 370* F) Fan.
  • Bake for 30-35 minutes.
  • When ready, remove from oven and allow to cool.

For the beef

  • Preheat oven to 180* C (360* F) Fan.
  • Remove the meat from between the bones with a knife and set aside. Remove the meat on the bottom part of the bones, creating a pocket and set aside.
  • Fill the pocket you created in the meat with some rosemary and thyme sprigs.
  • Cut 3 pieces of kitchen twine and tie the meat in order to keep it intact while roasting.
  • Add the olive oil, salt and pepper over the meat and rub with your hands over the entire surface.
  • Tuck the remaining sprigs of rosemary and thyme under the twine.
  • Place the meat in a baking pan fitted with a wire rack.
  • Roast for 1 ½ hours.

For the gravy

  • Place a deep pan over high heat.
  • Cut the meat into little pieces and add them to the pan.
  • Thinly slice the onions and add to the pan.
  • Add the bay leaf and pepper. Sauté for 15-20 minutes until they caramelize.
  • Add the bouillon cubes and flour. Mix with a wooden spoon.
  • Add the wine, thyme and water.
  • Mix and allow it to simmer for 15 minutes, until the gravy thickens.
  • Strain and set aside.
  • Serve meat and puddings along with the gravy, the potatoes, rosemary, thyme, pepper and the baby potatoes.
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Nutrition information per portion

Calories (kcal)
31 %


Shows how much energy food releases to our bodies. Daily caloric intake depends mainly on the person’s weight, sex and physical activity level. An average individual needs about 2000 kcal / day.

Total Fat (g)
36 %

Fatty Acids

Are essential to give energy to the body while helping to maintain the body temperature. They are divided into saturated "bad" fats and unsaturated "good" fats.

Saturated Fat (g)
42 %

Saturated Fats

Known as "bad" fats are mainly found in animal foods. It is important to check and control on a daily basis the amount you consume.

Total Carbs (g)
5 %


The main source of energy for the body. Great sources are the bread, cereals and pasta. Use complex carbohydrates as they make you feel satiated while they have higher nutritional value.

Sugars (g)
3 %


Try to consume sugars from raw foods and limit processed sugar. It is important to check the labels of the products you buy so you can calculate how much you consume daily.

Protein (g)
170 %


It is necessary for the muscle growth and helps the cells to function well. You can find it in meat, fish, dairy, eggs, pulses, nuts and seeds.

Fibre (g)
4 %


They are mainly found in plant foods and they can help regulate a good bowel movement while maintaining a balanced weight. Aim for at least 25 grams of fiber daily.

Sodium (g)
35 %


A small amount of salt daily is necessary for the body. Be careful though not to overdo it and not to exceed 6 grams of salt daily

*Based on an adult’s daily reference intake of 2000 kcal.

*The nutritional chart and the symbols refer to the basic recipe and not to the serving suggestions.

*To calculate nutritional table data, we use software by Nutritics logo

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