Monday, June 28, 2010

Vegetable Beef Yorkshire Puddings.

In a fit of creativity I made my first batch of Yorkshire puddings in order to produce dinner tonight. I figured I wold document the recipe for future reference here.

Stew-8 oz leftover roast beef
one green pepper
one small onion
3 tomatoes
3/4 cup leftover gravy
1 small leftover potato
salt and pepper to taste.
Chop all of this up and put it into a cast iron stew pot. Bake at 350 degrees f for an hour.

Yorkshire puddings-4 oz all purpose flour, pinch salt, 1 egg, 7oz milk.
Mix the flour, salt and egg together. gradually add milk until you have a smooth batter. refrigerate this while you prep the muffin tins.

Muffin tin prep-pour vegetable oil into each tin just until the bottom of each tin is coated. take out the stew and put the tin into the oven and increase the temp to 425 degrees f. Set the timer for 10 minutes.

In 10 minutes pull out the pan and the batter from the refrigerator (give it a quick stir before pouring). Pour the better into each muffin space (this recipe made 8 large ones). immediately put tin back into the oven for about 20 minutes. The Yorkshire puddings should poof up quite nicely.

Assemble dinner-place one or two Yorkshire puddings into a bowl. ladle on the vegetable beef sauce.

1 comment:

  1. Nothing quite like Yorkshire puddings and stew. My husband is from Yorkshire where they often have Yorkshire puddings with gravy as a starter before a roast dinner.
    Fiona x