Monday, March 3, 2014

Quick Beef and Yorkshire Pudding

Growing up this was one of my favorite dishes, so favorite that for almost all my birthdays I got Beef and Yorkshire Pudding as well as when going away for a while, the return treat was always "yorkies" My mother would also never veer from tradition, I would beg her to make them with chicken or even pork but she refused so I will keep up the tradition, however not having the time to roast a whole cut of beef I just did rump steaks and one vegetable where at mothers there would be about six vegetables.

These are tricky things to make, never working when you need them too but the recipe is easy as pie to follow as long as the temperatures and amounts are correct,  just cross your fingers and hope. Made from a batter they are often eaten before the roast with the gravy forcing the cook to prepare a separate white sauce for the meat. They are best using the drippings of fat from the roast and a hot oven with hot oil / fat. I added a secret ingredient today which you will see in the recipe below.

This recipe is dairy free but contains wheat and meat.

Beef and Yorkshire Pudding
serves 2

2 Beef steaks, can be your favorite, fillet, rump, sirloin, hangar
10ml olive oil
5ml mustard
salt and pepper
sprig of thyme

Marinade the beef in the oil, mustard, herbs and seasoning.
Fry in a hot pan until cooked to your liking. Remove the meat and add a little water to the pan to make a gravy, brandy or red wine can also be used, reduce it to remove the alcohol taste and whisk in a knob of butter.

1 Head broccoli
toasted flaked almonds
extra virgin olive oil
salt and pepper
squeeze of lemon

Blanch the broccoli florets for 3 minutes in boiling water, remove from the water and toss with olive oil, almonds, seasoning and lemon.

Yorkshire pudding
serves 2 (makes 6)
1/2 cup of eggs
1/2 cup of cake flour
1/4 cup water
1/4 cup beer
Olive oil blend, 3ml in each muffin hole

Mix the flour and eggs until smooth, add the liquids and a pinch of salt.
Heat the oven to 200°C  then place the muffin tray in the oven with the oil in each hole to heat up, this must get really hot.
Take a ladle and spoon the batter onto the oil, bake for 20 minutes or until golden, puffed and ideally should have a hole in the centre for the gravy.

Recipe and pictures copyright by Tamsyn Wells

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