YORKSHIRE PUDDINGS
Serves 8
•
140g plain flour (this is about 200ml/7fl oz)
•
4 eggs (200ml/7fl oz)
•
200ml milk
•
sunflower oil , for cooking
1. Heat oven to 230C/fan 210C/gas 8. Drizzle a little oil evenly into 2 x
4-hole Yorkshire pudding tins or a 12-hole non-stick muffin tin and
place in the oven to heat through.
2. To make the batter, tip the flour into a bowl and beat in the eggs
until smooth. Gradually add the milk and carry on beating until the
mix is completely lump-free. Season with salt and pepper. Pour the
batter into a jug, then remove the hot tins from the oven. Carefully
and evenly pour the batter into the holes. Place the tins back in the
oven and leave undisturbed for 20-25 mins until the puddings have
puffed up and browned. Serve immediately. You can now cool them
and freeze for up to 1 month.
ROAST LOIN OF PORK
1
Serves 5
•
25ml oil
•
1.3kg pork loin, boned and rolled (leg of pork boned and roll can also
be used)
•
sea salt
•
3 eating apples, cored and cut into wedges
•
1 tbsp plain flour
•
400ml chicken stock.
1. Heat the oven to 240C/fan 220C/gas 9. Lightly oil a roasting tin and
put it in the oven to get hot. Season the skin of the pork with sea
salt, then put the joint in the hot tin and roast for 20 minutes.
2. Reduce the heat to 190C/fan 170C/gas 5 and roast for a further 30
minutes per 500g. Increase the heat to 240C/fan 220C/gas 9 and cook
for a final 10 minutes to get a really crisp and golden crackling.
3. Take the pork from the tin and rest in a warm place before carving
into slices. Meanwhile, drain the excess fat from the roasting tin onto
a baking tray. Add the apples to the hot fat, turn to coat all over and
roast for 10 minutes. Take out and keep warm.
4. Put the roasting tin directly over a low heat, sprinkle in the flour and
mix well. Then slowly add the stock, stirring well and letting it all
bubble together until you have a gravy. Season and sieve into a jug.
5. Serve the pork with the roasted apples and gravy.
2
SAUSAGE & MASH WITH RED ONION GRAVY
Serves 5
1kilo potato, peeled and cut into large chunks
•
10 meaty pork sausages , look for free-range or Red Tractor
•
500g onions peeled and chopped.
•
300 ml beef stock
•
56g butter
•
200 ml milk
•
15 ml oil
Method
1.Boil the potatoes until tender. Meanwhile, grill the sausages for about
10-15 minutes until cooked.
2. Put the onions in a pan with oil and cook slowly until caramelized
3. In a pan and bring the stock to a simmer, then add the cooked onions
3. Mash the potatoes with a little butter and milk. Season and serve
with the sausages and onion gravy.
Recipe extra
3
Make a sweet potato mash instead and perk up the gravy with wholegrain
mustard
ROAST RIB OF BEEF WITH VEGETABLES
Serves: 10
Cooking Time: Rare – 20 mins per 450g/ ½kg (1lb) plus 20 mins
Medium – 25 mins per 450g/ ½kg (1lb) plus 25 mins
Well done – 30 mins per 450g/ ½kg (1lb) plus 30 mins
Ingredients
2.75kg (6lb) lean beef rib joint
8g (2) garlic cloves
900g (2lb) potatoes
300g (12oz) red onions
300g (12oz) parsnips
30ml (2tbsp) oil
15g (1dsp) English mustard
15g (1dsp) gravy granules
Method
1.Take a 2.75kg (6lb) lean beef rib joint (3 ribs) and stud with 2 cloves
garlic, cut into thin slivers. Place on a rack in a roasting tray and open roast
in a preheated oven for the calculated cooking time.
2. One hour before the end of cooking time add 900g (2lb) potatoes, cut
into large chunks, 2 red onions, cut into wedges and 3 parsnips, peeled and
cut into thin wedges to the roasting tray around the beef or in a separate
pan.
3. Drizzle with 30ml (2tbsp) oil and 5ml (1tsp) English mustard mixed
together.
4. To make the gravy add 150ml (¼pt) boiling water or stock to the juices in
the roasting pan, and transfer to a saucepan. Add 1 x 10ml sp (1dsp) English
mustard and 1 x 15ml sp (1tbsp) gravy granules, stirring well until
thickened.
To serve
Serve the beef with the roasted vegetables, Yorkshire puddings and mustard
gravy.
4
LAMB WITH MUSTARD AND THYME MASH
Serves: 10
Ingredients
10 lamb leg steaks
2500g (6lb) flour potatoes, eg Desiree, peeled and cut into equal sized chunks
15 x 15ml sp (15tbsp) hot milk
Knob of butter
15 x 15ml sp (15tbsp) crème fraîche
5 x 5ml sp (5tsp) freshly chopped thyme
5 x 5ml sp (5tsp) wholegrain mustard
3 x 15ml sp (3tbsp) olive oil
400g (8oz) mushrooms, sliced
10 x 15ml sp (10tbsp) redcurrant jelly
500g (1lb 4oz) bag rocket salad
Salt and pepper
Method
1. Place the potatoes in a pan, cover with boiling water, add a little
salt, cover and simmer for 15-20 minutes or until tender. Drain and
return to the pan. Mash with the milk, seasoning, butter, crème
fraîche, thyme and mustard.
2. Meanwhile, heat the oil in a frying pan and fry the steaks for 3-4
minutes on each side (or to your liking).
3. Add the mushrooms to the pan and fry for a further 2-3 minutes.
4. Add the redcurrant jelly and cook until reduced by half.
5. Divide the rocket between 2 plates and top with the mash.
To Serve
Place the steaks on top of the mash and pour over the mushrooms with any
remaining pan juices.
BUTTER BASTE TURKEY WITH LEMON AND THYME
Serves: 10
Ingredients
2g (2 tbsp) chopped fresh thyme
2 lemons, grated zest only
110g (4oz) butter
2 (300g) onions, halved but not peeled
approx. 10lb (4.5kg) turkey, thawed if frozen, giblets removed
300g (10oz) streaky bacon
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salt and freshly ground black pepper
Method
1. Preheat oven to 180C /350F/Gas 4. Mix the thyme, lemon zest and butter
together, season with black pepper. Lay between two layers of greaseproof paper
and flatten out. Chill in the freezer for approx. 5 minutes until firm.
2. Put the onion, leftover lemon (that has been zested) into the cavity of the bird:
loosen the skin of the breast by sliding your fingers gently between the flesh and
skin.
3. Take the lemon butter and fit the firm pieces between the skin and the breast
meat. Smooth the skin back over and tuck the flap underneath. Tie the legs
together. Lay the bacon, overlapping across the top of the turkey.
4. Place in a roasting tin, which has been lined, cover the turkey loosely with
aluminium foil. Cook for 20 minutes per pound and then an extra 20 minutes.
5. Baste after 1 hour and the every 30 minutes, recover with foil each time.
For the last 30 minutes of cooking, remove the foil to let the turkey brown.
To serve
When cooked remove the turkey from the oven and let it rest of 15 minutes. Place
on your platter and decorate with holly, bay leaves and some fresh winter pansies.
THE BEST CAULIFLOWER SOUP EVER MADE
Serves: 10
Ingredients
3 (180g) potatoes
3 (450g) onions
3 (1450g) cauliflowers
50g (2oz) butter
1.1 litre (2pts) vegetable stock
1.1 litre (2pts) milk
Method
1. Chop the potato and onion, heat the butter in a saucepan until melted, then add
the potato and onion and sauté.
2. Bung in the florets of cauliflower and continue to sauté.
3. Add stock. Boil and simmer for 20 minutes.
4. Add milk. Blend in a liquidiser.
Add salt and pepper, and then serve
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YORKSHIRE CHEESE TARTS
Serves 10
Ingredients
175g (6oz) plain flour
Pinch of salt
85g (3oz) butter
2-3 x 15ml sp (2-3tbsp) water to mix
Filling:
115g (4oz) butter
55g (2oz) caster sugar
175g (6oz) curd (or cream) cheese
1 x 5ml sp (1tsp) grated lemon rind
115g (4oz) currants
55g (2oz) breadcrumbs
2.5ml (½tsp) grated nutmeg
2 eggs, beaten (100ml liquid egg)
Method
1. To make pastry, sift flour and salt together and rub in butter until mixture
resembles fine breadcrumbs. Mix in enough water to make a firm dough.
Turn onto lightly floured surface and knead until smooth.
2. Roll out and use to line a 20cm (8”) fluted flan ring reserving pastry
trimmings. Chill whilst preparing filling.
For the filling:
1. Beat butter and sugar together, add curd cheese and beat until smooth.
2. Add lemon rind, currants, breadcrumbs, nutmeg and eggs and blend well.
Pour into chilled flan case and spread evenly.
3. Roll out pastry trimmings and cut into 4 strips 20cm (8”) long and 5mm (¼“)
wide.
4. Arrange strips over cheese mixture so that they cross in centre to make 10
portions.
5. Bake at 200°C/400°F/gas 6 for approximately 30 minutes until slightly risen
and golden brown.
To Serve
Serve warm or cold with cream.
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BREAD PUDDING
Serves: 10
Ingredients
200g (8oz) bread, preferably stale, crusts removed
250ml (½pt) milk
150g (6oz) mixed dried fruit
50g (2oz) chopped mixed peel
50g (2oz) soft brown sugar
50g (2oz) suet
2 x 5ml sp (2tsp) mixed spice
1 large egg, beaten (50ml liquid egg)
Ground nutmeg, optional
Icing sugar or caster sugar to decorate
Method
1. Break bread into small pieces and place in a mixing bowl. Pour over the
milk and leave to soak for ½ hour, then beat out the lumps with a fork to
form a smooth mixture.
2. Add the fruit, mixed peel, sugar suet, spice and egg and mix well. Pour the
mixture into a greased 18cm (7”) square tin, smooth the top and sprinkle
with nutmeg if liked.
3. Bake at 180°C/350°F/gas 4 for about 1–1½ hours until browned. Cool in the
tin.
4. Cut the pudding into 10 squares and sprinkle with caster or icing sugar.
To Serve
Alternatively, serve hot with custard or cream.
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CLAPSHOT MASH FROM SCOTLAND
Serves: 10
Ingredients
900g (2 lb 4oz) floury potatoes, peeled and cut into chunks
900g (2lb 4oz) swede, peeled and cut in to chunks
300ml ( ½ pt) milk
200g (2 Bunches) of finely chopped spring onions
300g (10) Rashers of roughly chopped grilled British bacon (Optional)
Salt
Freshly ground black pepper
Method
Cook the potatoes and swede in a pan of lightly salted boiling water. Cover with a
lid and simmer for 20 minutes or until tender. Drain the potatoes and swede and
return to the pan.
In another pan bring the milk to the boil. Pour the milk over the potatoes and
swede and mash until smooth. Season to taste.
To Serve
Beat in a bunch of finely chopped onions or chives; for a really substantial treat
add 4 rashers of grilled British bacon, which has been roughly chopped
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