Golf’s on again. The British Open no less, and here I am, stuck in the wrong time zone. California’s midnight glow from my living room TV replaces what should be a proper, sunlight-lit British afternoon. As I squint at the players strutting around like peacocks in their pastel pants, memories from my past life in England wash over me like a rogue wave.
St Ives. Now that was a town. The place had everything I needed – narrow lanes, cosy pubs, and less of the California sun that now threatens to turn me into a raisin. Yeah, I loved it there, especially my Sunday ritual. It started with a decent Sunday roast at the King Bill, and always ended with an afternoon at the Royal Oak, watching the Formula One races or the footie match. It was bloody perfect.
Now, in the deathly quiet of my California night, the commentators’ British accents are like echoes from a past life. It feels like they’re teasing me, reminding me of those short drives from the King Bill, belly full of roast, to the Royal Oak for a pint and a bit of sport. I may be thousands of miles away, but I can still taste the beer and hear the cheer when our team scored.
Suddenly, my stomach growls, not out of hunger, but nostalgia. I think it’s missing the English roast. As much as I hate the fuss, I decide to drag myself to the kitchen and cook up my version of roast beef and Yorkshire pudding. It’s the same old roast but with a low-sodium spin – got to keep my heart happy, don’t I?
The smell of the roast and the sight of the Yorkshire pudding puffing up in the oven are like an express ticket back to St. Ives. For a moment, I forget the palm trees outside my window and imagine I’m back in the Royal Oak Pub, the cheer of the crowd in my ears, a pint in my hand. It’s not the same, but it’ll do.
So, here’s the thing. Life’s a strange journey, and sometimes you end up far from where you started. But the good memories, the tastes, the sounds, they stick around, like your favorite song on repeat. Every now and then, they pop up, nudging you to remember, to relive, and if you’re up for it, to cook a bloody roast in the middle of the night while watching golf.
Cheers to the British Open, to my beloved St. Ives, the King Bill and the Royal Oak Pub. I’m with you in spirit, even if I am physically stuck in California, grumbling about golf, nostalgia, and cooking for one.
Low Sodium Roast Beef & Yorkshire Pudding
Ingredients
For the Roast Beef:
- 1 small beef eye of round 1 pound
- Freshly ground black pepper
- A small bundle of fresh thyme and rosemary
- Olive oil
- No sodium beef stock 1/2 cup
For the Yorkshire Pudding:
- 1 large egg
- 1/2 cup of milk
- 1/2 cup of all-purpose flour
- Pinch of salt
- 2 teaspoons of olive oil or beef drippings from your roast
Instructions
- Preheat your oven to 375°F (190°C).
- Season the eye of the round with freshly ground black pepper and herbs. Lightly brush with olive oil.
- Roast in the oven for 20-25 minutes per pound, or until the internal temperature reaches 145°F (63°C) for medium-rare.
- When the roast is done, remove from the oven and let it rest for 10-15 minutes.
Yorkshire Pudding:
- While the roast is resting, raise the oven temperature to 425°F (220°C).
- In a bowl, whisk together the egg, milk, and flour. Add a pinch of salt if desired.
- Put 1/2 teaspoon of olive oil or beef drippings into a muffin tin or a small oven-safe dish.
- Heat the oil in the oven until it's very hot and then carefully pour in your batter.
- Bake for about 15-20 minutes, until the pudding has puffed up and turned golden brown.
To Serve:
- Slice the roast beef.
- Serve the roast beef with the Yorkshire Pudding. You can add a side of steamed vegetables and drizzle the beef with the heated low sodium beef stock as a gravy substitute.
- Enjoy this traditional British meal, made healthier with reduced sodium!
Nutrition
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