That meal looks delicious. I have to go make something to eat now.
Chuck
Looks absolutely delicious - every bit of it. Lucky you!
It looks very tasty, Graham.
The puds look perfect, how about a recipe? My mother was from Yorkshire but somehow her secret never got passed on. I did play a recording of my grandfather speaking with a broad Yorkshire accent to my grandsons, after about 3 minutes they asked me what language that was. Glad to have you back!
wireloose wrote:
The puds look perfect, how about a recipe? My mother was from Yorkshire but somehow her secret never got passed on. I did play a recording of my grandfather speaking with a broad Yorkshire accent to my grandsons, after about 3 minutes they asked me what language that was. Glad to have you back!
---------------
James Martin's Yorkshire puds
Preparation and cooking time
Prep:10 mins
Cook:30 mins
plus standing
Makes 12
Roast beef just wouldn't be the same without crisp Yorkshire puddings.
Also with chicken, pork or lamb. Or as a desert with jam or your choice
of toppings……ALL DELICIOUS...use any left-overs for desert.
Ingredients
200g plain flour
3 eggs
300ml milk
4 tbsp vegetable oil
Method
STEP 1
Put 200g plain flour and some seasoning into a large bowl, stir in 3 eggs, one at a time, then slowly whisk in 300ml milk until you have a smooth batter.
STEP 2
Chill in the fridge for at least 30 mins or up to a day.
STEP 3
Heat oven to 220C/180C fan/gas 7. Pour 4 tbsp vegetable oil into the holes of a 12-hole muffin tin, then heat the tin in the oven for 5 mins.
STEP 4
Carefully ladle the batter mix into the tin, then bake for 30 mins until well browned and risen.
You can use any sized baking tins small or large
Cheers, Beers and Good Luck with your Yorkshire Puddings. if I can make them anyone can..
Graham Thirkill wrote:
---------------
James Martin's Yorkshire puds
Preparation and cooking time
Prep:10 mins
Cook:30 mins
plus standing
Makes 12
Roast beef just wouldn't be the same without crisp Yorkshire puddings.
Also with chicken, pork or lamb. Or as a desert with jam or your choice
of toppings……ALL DELICIOUS...use any left-overs for desert.
Ingredients
200g plain flour
3 eggs
300ml milk
4 tbsp vegetable oil
Method
STEP 1
Put 200g plain flour and some seasoning into a large bowl, stir in 3 eggs, one at a time, then slowly whisk in 300ml milk until you have a smooth batter.
STEP 2
Chill in the fridge for at least 30 mins or up to a day.
STEP 3
Heat oven to 220C/180C fan/gas 7. Pour 4 tbsp vegetable oil into the holes of a 12-hole muffin tin, then heat the tin in the oven for 5 mins.
STEP 4
Carefully ladle the batter mix into the tin, then bake for 30 mins until well browned and risen.
You can use any sized baking tins small or large
Cheers, Beers and Good Luck with your Yorkshire Puddings. if I can make them anyone can..
--------------- br br James Martin's Yorkshire pu... (
show quote)
Brilliant, thanks so much!
wireloose wrote:
Brilliant, thanks so much!
You are more than welcome. Please let me know how you get on with the Yorkshire puddings. To enjoy them fully you must have, hot, thick, onion gravy on them, that's very important........Many years ago we used to have the our first course of Yorkshire puddings, hence the old Yorkshire saying. He who eats most pudding gets most meat. Which really means get filled with Yorkshire puddings and you haven't got room for the second course.....See below:-
This is because, when meat was expensive the Yorkshire
pudding could act to fill the consumer, meeting the appetites
of working men and allowing the meat to stretch further:
“Them 'at eats t'most pudding gets t'most meat”, as the
saying goes.
The motto of Yorkshire men is: Eat all, sup all, pay nowt', hear all, see all and pay nowt'.
And if ivver tha does owt fer nowt - Allus do it for thissen...
Cheers and Beers Graham 098
Thank you. That looks like a pretty good appetizer before the main meal. Cheers.
Graham Thirkill wrote:
You are more than welcome. Please let me know how you get on with the Yorkshire puddings. To enjoy them fully you must have, hot, thick, onion gravy on them, that's very important........Many years ago we used to have the our first course of Yorkshire puddings, hence the old Yorkshire saying. He who eats most pudding gets most meat. Which really means get filled with Yorkshire puddings and you haven't got room for the second course.....See below:-
This is because, when meat was expensive the Yorkshire
pudding could act to fill the consumer, meeting the appetites
of working men and allowing the meat to stretch further:
“Them 'at eats t'most pudding gets t'most meat”, as the
saying goes.
The motto of Yorkshire men is: Eat all, sup all, pay nowt', hear all, see all and pay nowt'.
And if ivver tha does owt fer nowt - Allus do it for thissen...
Cheers and Beers Graham 098
You are more than welcome. Please let me know how ... (
show quote)
Looks amazing and looks simple to make
What is the recipe for the gravy? I think I want to make this wonderful meal
Thanks
Chuck
charlienow wrote:
Looks amazing and looks simple to make
What is the recipe for the gravy? I think I want to make this wonderful meal
Thanks Chuck
In a frying pan with vegetable oil, add your sliced onions. When they are opaque use the
stock from the meat and some water. Add oxo gravy cubes, a gravy thickener like Bisto.
when the onions have gone soft and the gravy is a nice thickness that will be just perfect
The gravy itself is delicious and never gets wasted in our house. Good Luck....
Cheer and Beers Graham
charlienow wrote:
Thanks Graham
Your welcome Charlie
Cheers and Beers Graham 098
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