Filed under: Food, Food & Recipe Books, Recipes, Yorkshire Dales Food | Tags: batter, best, egg, gravy, horseradish, milk, pudding, Recipes, ultimate, Yorkshire
Yorkshire Pudding
OK so which is the best Yorkshire Pudding Recipe?
Delia Smith suggests a mixture of water & milk whilst The Hairy Bikers suggest an all whole milk mixture?
The key elements regardless of precise quantity must be a really hot tray pre greased with a little spot of lard, oil or butter and it must be hot before you put the mixture into it, so that’s a really hot bun tray or cake tin so the oil/fat is smoking…
My simple recipe is:-
4oz plain flour, 2 really fresh free range eggs, half a pint of full fat milk, a little lard or oil
Method:-
Sieve flour into dish, create hollow in flour and crack egg in, gradually add milk whilst whisking by hand, no need to rest the mixture just pour into a really hot bun tray or baking tin which must have smoking hot fat.
Tradition states that Yorkshire Puddings should be served with gravy as a starter, the idea being that when meat was in short supply or just out of the family budget you could fill up on Yorkshire’s and then have less meat with the main course. Now we always have the Yorkshire Puddings with the main course filled with delicious beef gravy but Mum also used to serve them as a dessert or should that be “for pudding” just like a crepe or pancake but a different shape! served with butter, a little milk and sugar or simply drizzled with golden syrup.
Small Yorkshire puddings are also perfect for canapés or bite size party snacks, with a slither of beef, a drizzle of gravy and a dollop of horseradish sauce! mmm a fantastic alternative to smoked salmon on brown bread..
Filed under: Food, Yorkshire Dales Food, butcher | Tags: butcher, drake, gravy, kidney, macefield, pie, pork, pudding, settle, skipton, Steak, steam
Drake & Macefield Butchers in Skipton & Settle produce my favourite Sausage Roll, they are very popular and always run out when I arrive so tried the pork pie and I spotted one last lonely Steak & Kidney pudding, had to try that as well and they were both excellent. You must try the Steak Pudding, full of steak and some nice chunks of kidney, enrobed in a rich meaty gravy and a light herb suet crust, steam over a pan of water for 20 minutes and make some rich gravy to go with it, fantastic!
-
- Drake & Macefield Pork Pie
-
- Drake & Macefield Steak & Kidney Pudding
-
- Drake & Macefield Steak & Kidney Pudding
-
- Steak Pudding Dinner
Filed under: Recipes, Yorkshire Dales Food | Tags: aga, Beef, braise, brisket, carrot, cooked, Food, frugal, garlic, gravy, root, salad, slow, sour, sweet, veg, Yorkshire
Fiercely traditonal and very tasty, Beef Brisket and Carrots is an old favourite and an old school “Frugal Food”. Simply braise or roast in a casserole for melt in your mouth rich beef flavours.
I used the Aga casserole with beer & root veg. Easily feeds four (4) with meat leftover for tomorrow cold.
Ingredients:-
- 2kg Beef Brisket joint, your butcher will string it to keep it all together during cooking
- can of bitter/ale
- root vegetables, carrot, parsnip, swede, turnip, a selection of whatever you have
- bulb of garlic split into whole cloves
- water
Method:-
- place brisket joint into your casserole
- pour over a full can of beer, bitter or ale
- roughly chop carrots and any other root veg and throw into the pot
- roughly chop 2 onions into quarters will be fine
- split a bulb of garlic and throw the cloves in
- add a little more water, salt & pepper to taste
- put the lid on the casserole and slow roast for 2 to 4 hours, I put in the bottom of the Aga for approx 4 hours
- carefully remove the meat and let rest
- carefully remove the veg and keep warm to serve with the meat
- thicken the remaining beef stock for gravy
Dish up and enjoy, should be more than enough for four hungry mouth’s and you can keep the leftover meat for a cold beef brisket sandwich or salad tomorrow… I remember Grandma serving cold brisket with a Yorkshire Salad aka sweet & sour salad, Lettuce, onion & tomato in vinegar, must try that again as well.
-
- Brisket of Beef
-
- Beef Brisket & carrots
-
- Beef Brisket
-
- beef, carrots & mash
Filed under: Food, Recipes | Tags: aga, belly, bellypork, blogs, crackling, Food, gravy, pork, porkbelly, roast
Lots of interest in Belly Pork at the moment and fellow food bloggers love it! I have tried it a few times and Marco Pierre Whites recipe with star anise and honey is one of my favourites but this recipe is a really simple traditional belly pork supper.
Roast Belly Pork
Ingredients:-
- 1kg Belly Pork (just feeds 4)
- Salt
- Vegetables, carrot, potato, shallots, courgette, swede, whatever you have
- 4 cloves garlic
- 500ml water
- a little oil for the roasting tin (I used groundnut oil)
Method:-
- Score skin of the pork with a Stanley knife about 10mm apart
- rub sea salt into incisions and remove excess from skin
- season with black pepper underneath only not on the skin
- add a little oil to the roasting tin and plonk your belly in and transfer to oven
- Hot to begin then lower the temperature, sory I’m not good with temperatures here as I put in the top oven of the Aga for the first hour, bottom oven for a further hour, then added the chunky cut veg, garlic and 500ml water and finished off back in the top oven for 25 mins.
- I added the courgette fairly late so as not to over cook
- when the crackling looks crispy enough transfer the pork to a plate and allow to rest while you make the gravy in the roasting tin, make sure you get all the goodness from the scrapings on the bottom of the tin. You could use veg stock, gravy browning or whatever you fancy for the gravy.
- serve and enjoy, super crispy crackling and melt in the mouth pork, most of the fat cooks away, can be poured off or goes in the gravy!
Filed under: Eating, Food, Recipes | Tags: aga, cabbage, delia, gravy, hole, mash, onion, pork, potatoes, pudding, sausage, toad, Yorkshire
Not had much inspiring to write about but thought I would give you the benefit of my Toad in the Hole recipe, always great for a quick family meal, and fantastic with Paganum bangers (pork sausages).
I used a large Aga roasting tin, cut the links and threw the sausages into the roasting tin, shouldn’t need any oil as some fat will come out of the sausages as they start to cook. These sausages were classic pork sausage 500g/1.1lb of sausages, don’t prick them or anything just throw them into the pan. I cooked for 7 mins in the top oven of the Aga and then removed and poured in the Yorkshire Pudding mixture, I used Delia’s recipe below but doubled all ingredients to feed hungry family of four! If no Aga then approx gas mark 7, 425F, 220C.
Ingredients:-
- 3oz/75g Plain Flour
- 1 egg
- 3floz/75ml Milk (I used Green Top!)
- 2floz/50ml Water
- salt & pepper to taste
Method:-
- To make the Yorkshire Pudding batter sift flour into bowl,
- make a well in middle with an egg then break egg into well,
- gradually combine milk and water into flour in bowl with electric hand whisk,
- season with a pinch of salt & pepper.
Just double up recipe for larger quantities. If your just making Yorkshire Puddings then same recipe as above but heat a little oil or dripping in a bun tin before pouring a little of the mixture in each section and returning to oven.
Of course you MUST serve with onion gravy, I finely sliced 2 shallots/pickling onions, sauteed until golden in a big knob of butter, added water, pepper and then Original Bisto Powder (not those horrible granule things!) for a quick tasty onion gravy, served with new potatoes or mashed and cabbage. I had the coffee whilst making this and just love my Nespresso coffee machine, best invention since sliced bread….
-
- Aga Cooked Toad in the Hole – nearly ready
-
- Mmmm Nespresso Coffee
-
- Sauteed Onions
Filed under: Eating, Food, Yorkshire Dales Food | Tags: bangers, british, classic, gravy, hole, mash, onion, sausage, toad, week, yorkshire pudding
British Sausage week runs from the 3rd of November through to the 9th November 2008. Are you having Sausages for bonfire night? The best multipurpose food ever invented! Breakfast sausage, camping staple food, BBQ greatness, simple quick family meals, sausage casserole, toad in the hole or just Sausages n’ mash.
That great traditional British dish “Toad in the Hole” combined with great mash and onion gravy for a true bangers & mash experience.
toad in the hole for British sausage week
Campsite pork sausages
Paganum classic pork sausages cooked in the Aga
