Redfyre Cookers This page features recipes suitable for cooking on a Redfyre Range cooker

Traditional Roast Beef

• 
• Ingredients
• • 1.25kg (2lb 13oz) topside, silverside or top rump
  • 1 tbsp mustard powder
  • Freshly ground black pepper

Method

1. Central Heating & Freestanding Models: Set the oven thermostat to 220°C
2. Wipe the meat with a damp paper towel and rub the mustard powder and black pepper into the meat
3. Roast in the centre of the roasting oven, 15 minutes for 450g (1lb) for a slightly pink centre. For rare beef, reduce the cooking time by 5 minutes per kg, for well done, increase the cooking time by 5-10 minutes
4. Remove the meat to the simmering or baking oven. This will allow the meat to rest before carving and free-up the main oven for the roast potatoes and Yorkshire puddings and the dessert of your choosing

Red Wine Gravy

• Ingredients
• • 2 tbsps plain flour
  • 150ml (¼"pt) red wine
  • 300ml (½"pt) vegetable water
  • 1 beef stock cube
  • Salt and freshly ground pepper

Method

1. Remove the meat from the tin and pour off the excess fat, leaving some meat juices to make a roux with the flour
2. Cook the roux for 1 minute before adding the wine and stock
3. Season to taste

Yorkshire Puddings

• Ingredients
• • 125g (4oz) plain flour, sifted
  • Salt and freshly ground pepper
  • 175ml (6fl oz) full cream milk
  • 2 eggs
  • 2 tbsps beef dripping

Method

1. Central Heating & Freestanding Models: Set the oven thermostat to 220°C
2. Sift the flour and seasoning together in a bowl, make a well in the centre of the flour and add the eggs and a little of the milk
3. Stirring carefully, gradually incorporate the flour, eggs and the remaining milk. Leave to rest - if preferred
4. Divide the fat between the tins and heat in the oven for 5-7 minutes before adding the batter
5. Pour the batter into the tins and cook on shelf position 2 of the roasting or top oven for 25-30 minutes
6. Allow extra time if you want them crispy
7. A large tin will take 45-55 minutes to cook

NB: Roast potatoes can be started towards the top of the oven then removed to the floor of the main oven to make room for the Yorkshire puddings after 30 minutes.