Posts tagged ‘Yorkshire pudding’

December 9, 2011

mint sauce : best for roast beast

Our dear friends invited us to share a roast dinner with them tonight, from the cow they recently butchered, they are a French Canadian and German family who had ever heard of Yorkshire puddings!!! If you can imagine.

Well I insisted upon making my moms yorkies in a pop over style, along with the only other essential addition to any roast dinner… MINT SAUCE! This mint sauce was the only reason I would ever choke down brussel sprouts as a kid, and I have a hard time putting any roast meat into my mouth without a drizzle of it. Mmm on lamb and beef it’s divine.. but a really special thing happens to mashed potatoes and peas when topped with both gravy and mint sauce.

In our house the entire plate of a Sunday roast dinner gets drenched in gravy and mint sauce equally and generously by everyone at the table. I think it only fair to share this glorious gluttony with my friends tonight… as well as you all.

Mint Sauce

2 tbsp dried mint crumbled (I used wild crafted “mosquitto mint” harvested from our bog in the peak of mosquito season this summer)

1/2 tsp fine sea salt

1 tbsp organic cane sugar

1/2 cup of boiling water

1/2 cup malt vinegar

combine and serve with most anything you want to smother in deliciousness! You can keep this brew in the fridge for quite some time, no problem!

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May 29, 2011

pork and apple spelt “toad in the hole

A british classic, with a twist…

I was thawing a package of lovely locally produced pork sausage, when I was suddenly inspired to drown those “toads” in yorkshire pudding and bake them up into a puffy pan of crunchy caramelized onion and tart apple goodness. I used spelt flour for the yorkie dough, and made a lovely pork and maple glaze to serve by the bucket load along side the ‘pud. Here is the yorkshire pudding recipe (my mom’s), which I always use, in the case I did a single batch of dough.

1 hour before you want to eat, while your dough is setting up warm your oven to 425°

In a large deep pan, fry:

1/2 yellow onion

5 pork sausages

3 cloves of garlic

fresh rosemary spring (about 1 tbsp)

Let everything get nice and golden brown, then remove sausage from the pan and slice into 1 cm thick slices and add them back into the pan to brown both sides (you can skip this step but I love a well browned and crispy piece of sausage). Once you add the sausage back in, grate one tart apple into the pan and fry until the sausage is to your liking. Season with S+P.

Grease a large rectangular roasting pan with vegatable oil or bacon drippings if you keep those, and spoon the sausage mixture into the pan, evenly arranged. Keep the dripping and bits in the pan to make a gravy with!

Now pour your puddin’ batter over the pan and pop the works into the oven for 45 minutes.

Once set remove slice and serve with a glaze or gravy, or mint sauce!

May 4, 2011

a royal yorkshire pudding pizza

As a child growing in with a culinary combination of British basics and homespun 1 pot creations, I have to say this dish is my perfect leftover experience!

I had a 8×8 pan of leftover Yorkshire pudding… do you find this a shocking as I do? Really in my house and my mom’s house and my grandmothers house… we fork fight for every last piece of pudding, every time we gather for Sunday dinners. I was wise this time and doubled my moms recipe and baked off 2 pans full… Also the yorkies were late to the dinner table so our family and guests loaded up on the rest of the good old Sunday dinner spread.

All said and done I slipped the untouched sheet of crispy yorkie pud into the fridge only to be garbed today in caramelized onions, lemon wilted spinach and our friends  home made goat feta. Mmm, I don’t think I need to explain that the forks came out with vengeance again over the last piece!

My mom’s yorkie recipe can be used for lovely thin crepes on which we slather lemon curd or just lemon juice and sugar. To make crepes with this, omit the last addition of water and brown on a well oiled pan, both sides

Mom’s pudding recipe

In a large bowl wisk together

2 eggs

2 cups milk

2 cups white flour ( I use spelt)

pinch salt

cover with a clean tea towel and let sit at room temp for much of the day… not sure if this is essential or not, but my mom always did this and so do I.

Right before cooking and 1/2 cup water.

Pour batter into oiled:

cupcake containers for pop over type of puds bake 18-20 minutes at 375º

or into a large baking pan for a cake style pudding bake 45 minutes at 375º

or you can use my moms method and if you are serving pudding with a roast beast cook your roast in the centre of a  large deep pan, once your happy cow is 40 minutes from complete, pour the batter around the roast, your pan should be greasy and your pudding will have lovely drippings and crunchy bits.

Now in the rare event you have leftover yorkies: try this out: dress the pudding with a drizzle of good olive oil, S+P, 1/2 caramelized onion, 2 handfuls of spinach wilted quickly in a hot pan with lemon juice, top with goat feta and finish with some chili flakes. Warm the pud in a 300º oven for 20 minutes, then broil for about 5 minutes. Get your forks ready and may the fastest fork tidy up the last of the dish!