recipe - to try - The perfect Yorkshire pudding - The.txt

Guardian

The perfect Yorkshire pudding

I was invited this year to dine with the Butchers' Guild in York for their annual Shrove Tuesday Feast. It was a splendid affair full of love of good food and laughter. On this occasion the Yorkshire pudding was served in the traditional manner before the meat course. This was designed to fill you up and make you less hungry for the beef so you would appreciate it more. I was told that it is also customary to save a slice to have later with jam. When I was young the Yorkshire pudding was baked in a roasting pan as a large slab. Today the fashion is for little individual puddings which are quicker and easier to make, but I still prefer the larger piece. The trick is to have the dripping in the pan smoking hot before you pour in the batter.

Serves 6

115g plain flour

salt and freshly ground black pepper

2 eggs

300ml milk

fat from the roasting tin, or dripping or vegetable oil

Sift the flour and some salt and pepper into a bowl, and make a well in the middle. Break in the eggs and beat well together, gradually working in the flour. Beat in the milk, using a good wrist action to beat in air. Make sure the mixture is well mixed and free of lumps. Leave to stand for at least 30 minutes. Preheat the oven to 220C/gas 7. Heat the tin, or muffin tins if using. Put about 2 tbs dripping in the large tin, 1 tsp in each of the smaller ones. Heat in the preheated oven until the fat smokes. Pour in the batter and bake for 25-30 minutes. If you don't have two ovens you will have to re-calculate your meat cooking time. This is not as difficult as it sounds as the meat will be out of the oven for 15 minutes to rest. Or you can reduce the cooking time by 10 minutes to allow for the higher end temperature.

from http://www.guardian.co.uk/lifeandstyle/2006/oct/22/foodanddrink.features3

#Recipe

Comments

Post a Comment

Popular posts from this blog

recipe - Cream of Celery Soup - jamie Oliver

Recipe - Cream of Celery Soup Serves 4 Ingredients 1 head of organic celery, sliced 1 large onion, finely chopped 1 clove of garlic, chopped Small bunch of flat leaved parsley, roughly chopped 1 litre of vegetable stock 100ml single cream (plus a little extra for serving if desired) A good pinch of nutmeg and some black pepper to season A couple of tbsps of extra virgin olive oil (or a mix of oil and butter) Method 1. In a large saucepan or casserole, heat the oil gently and add the sliced celery, onion and garlic to the pan. Sweat over a gentle heat till vegetables are soft but not browned. This process will take around 15 minutes. 2. Add the chopped parsley and vegetable stock then season well with nutmeg and black pepper. 3. Simmer the soup for approx. 15 minutes then pour into a blender or food processor along with the single cream. 4. Process/puree at high speed till soup is smooth and creamy. Serve with an extra drizzle of cream if you wish. #recipe
Read more

recipe - Leek, smoked haddock and black pudding risotto - James Martin

Leek, smoked haddock and black pudding risotto By: James Martin Serves 4 Ingredients 1 tbsp Olive oil 175g black pudding, cut into thick slices, then each slice into quarters 300g-400g undyed smoked haddock fillet 25g Butter 3 Shallots, chopped 2 garlic cloves, crushed 100ml dry white wine 250g Arborio or Carnaroli rice 1.2 litres fresh fish or vegetable stock, (home-made or shop-bought, ready-made in a tub) 2 medium leeks, thinly sliced freshly ground salt and black pepper 2–3 tbsp Mascarpone 25g finely grated Parmesan 2 tbsp chopped parsley 1. Heat the olive oil in a frying pan. Fry the black pudding pieces briskly for 1-2 minutes until crisp on the outside. Remove and set aside. 2. Skin the haddock and check carefully for any bones by running against the grain of the flesh with your fingertips. If you find any bones, pluck them out with your fingers or use a pair of tweezers. Cut the fish into 1cm square chunks and set aside. 3. Heat the butter in a wide shallow pan. Add the sh
Read more

recipe - Spaghetti in the bag - River Cafe

Spaghetti in the bag serves 4 350g spaghetti 4 garlic cloves peeled and crushed 2 x 400g tins plum tomatoes drained 1 red chilli de-seeded finely sliced 500g cooked prawns 1 lemon - juice 1 lemon quartered 3tbsp basil 120ml white wine extra virgin olive oil heat 2 tbsp olive oil - 2 garlic cloves - cook gently - add tomatoes and sea salt - reduce to thick sauce. separate pan - 3 tbsp olive oil - 2 garlic cloves - cook gently - chili and prawns - heat through - add lemon juice heat oven 200c cook spaghetti 7 minutes - drain and season - 3 tbsp olive oil cut 4 50cm squares of foil - drizzle oil 1/4 each of spaghetti - sauce - prawns - basil - season fold leaving 1 side open - put in 2tbsp wine 7-8 minutes, serve with 1/4 lemon From River Cafe Cookbook Pasta and Ravioli #recipe
Read more