Yorkshire recipes
Mini Yorkshire Puddings Filled with Fillet Steak, Rocket and Horseraddish Sauce
Makes: 12
Preparation time: 10 minutes
Cooking time: 15 minutes
Ingredients
For the yorkshire puddings:
- 125g plain flour
- ½ tsp salt
- 300ml (1/2 pint) milk
- 2 Eggs
- 3tbsp fat
For the filling:
- Olive oil
- 2 Fillet Steak
- Rocket
- 3 Tomatoes, sliced
- Horseradish Sauce
Method
- Pre heat oven to 220°c/ 425°F/ Gas 7.
- Sift the flour and salt into a bowl, mix in half the milk and then add the eggs and season. Beat until smooth – then whisk in the rest of the milk.
- Add a dot of fat to each yorkshire pudding mould – heat until very hot almost at smoking point.
- Ladle the batter into the tins. Bake for 15 to 20 minutes until well risen, golden and crisp.
- Add a little olive oil to a fry pan, Season the steaks and cook for 5 to 6 minutes each side. Remove from the frying pan and allow to to rest for 5 minutes.
- Slice the steak into medium thich strips.
- Add the bottom of each yorkshire pudding add a little horseraddish sauce,a handful of rocket, a few slices of tomato and topp with the fillet steak and a ltttle freshly ground black pepper.
Hand Scored Roast Gammon With Muscavado Glaze Served on a Bed of Bubble and Squeak
Preparation time: 15 minutes
Cooking time: 1 ½ hours
Ingredients
For the Roast Gammon:
- 1.2g Boneless Gammon – pre soaked in necessary
- 2 tbsp English Mustard
- 100g Dark Muscavado sugar
- 1 tsp Mixed Spice
- 16 Whole Cloves
For the Bubble and Squeak
- 650g Desiree Potatoes, peeled and cubed
- 250g Savoy Cabbage, cored and finely chopped
- 1 onion, finely chopped
- 3 tbsp olive oil
- 25g butter
- Seasoning
Method
For the Roast Gammon:
- Place the joint in a large pan, cover with cold water and slowely bring to the boil over a gentle heat. Cover and simmer very gently for 1 hour.
- Pre heat oven to 200°c/ 400°f/ Gas 6.
- Remove the gammon from the pan and drain. Remove the rind and discard. Score the fat into a diamond shaped pappern with a sharp knife.
- Mix the the mustard, sugar and spice in a small bowl and spread over the fat. Stud the diamond shapes with the cloves. Place joint in a roasting tin and roast for 20 to 25 minutes or until the glaze is a rich golden colour.
- Cover and stand for 20 minutes before caving.
For the Bubble and Squeak:
- Meanwhile boil the potatoes in salted water, then drain and mash, put to one side.
- Blanch the cabbage in salted water for 2 to 3 minutes, then drain and refresh in cald water to keep the green colour.
- Saute the onion in the oil until soft. Add the potato with the butter and cabbage mix well and season. Cook for around 10 minutes until the base is golden brown.
- Pre heat grill to hot and place pan under grill to brown the top.
- Serve the bubble and squeak with a few slices for Roast Gammon.