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Rib of Beef with Horseradish Dauphinois - and my Yorkshire Pudding Recipe
by
Rich Osborne
Текущий рейтинг: 4.0
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%3C/p%3E%3Cp%3EMy%20Yorkshire%20Pudding%20Recipe%3C/p%3E%3Cp%3EHere's%20how%20I%20make%20my%20yorkshire%20puddings%20-%20a%20recipe%20I've%20perfected%20over%20the%20years%20which%20suits%20how%20I%20like%20them.%20This%20is%20enough%20for%206%20small%20yorkshire%20puddings.%20If%20you%20need%20more%20just%20double%20everything,%20works%20just%20as%20well.%20Timing%20is%20for%20small%20yorkshire%20puddings%20-%20larger%20ones%20will%20take%20longer%20to%20cook.%3C/p%3E%3Cp%3EPut%20the%20flour%20in%20a%20bowl,%20add%20a%20pinch%20of%20salt%20(what%20on%20earth%20is%20a%20pinch%20anyway?%20Give%20it%20a%20good%20sprinkle,%20depends%20how%20much%20you%20like%20salt!).%20Make%20a%20well%20in%20the%20centre%20of%20the%20flour,%20crack%20the%20egg%20into%20it,%20start%20blending%20it%20into%20the%20flour%20with%20a%20fork%20(a%20wide%20toothed%20old%20fashioned%20one%20is%20best,%20preferably%20strong%20metal.%20Or%20just%20use%20a%20whisk.).%3C/p%3E%3Cp%3ENext%20you're%20going%20to%20have%20to%20decide%20how%20fast%20to%20add%20the%20other%20liquid%20depending%20how%20watery/dry%20the%20egg/flour%20is.%20At%20some%20point%20you'll%20need%20to%20start%20adding%20the%20milk%20and%20water%20(makes%20no%20odds%20which%20is%20first,%20you%20can%20just%20blend%20them%20together%20and%20then%20add%20them%20bit%20by%20bit,%20that's%20what%20I%20do).%20Just%20aim%20for%20a%20thickish%20consistency%20all%20the%20time,%20beating%20out%20the%20lumps%20as%20they%20form%20-%20if%20you%20add%20too%20much%20liquid%20at%20any%20one%20point%20before%20the%20lumps%20are%20gone%20you'll%20never%20get%20rid%20of%20them.%20Soon%20you'll%20get%20to%20the%20point%20where%20you%20have%20a%20smooth%20paste,%20then%20the%20rest%20of%20the%20liquid%20can%20go%20in%20at%20once%20and%20be%20mixed%20in.%3C/p%3E%3Cp%3ENow%20into%20the%20fridge%20for%20at%20least%20half%20an%20hour.%20I%20usually%20do%20mine%20first%20thing%20in%20the%20morning%20on%20a%20Sunday,%20and%20only%20take%20it%20out%20again%20when%20I'm%20ready%20to%20use%20it.%20The%20logic%20behind%20this%20is%20that%20all%20the%20molecules%20start%20to%20bind%20together%20I%20think,%20but%20whatever%20-%20it%20works%20for%20me.%3C/p%3E%3Cp%3EWhen%20the%20beef%20comes%20out%20of%20the%20oven,%20whack%20the%20oven%20temperature%20back%20up%20high%20(at%20least%20200%C2%BAC,%20preferably%20more,%20but%20depends%20on%20your%20oven%20-%20see%20my%20top%20roasting%20tips%20for%20more%20info%20on%20that%20sort%20of%20thing)%20and%20put%20in%20your%20yorkshires%20tray%20with%20the%20fat%20(either%20beef%20dripping%20from%20the%20roast,%20or%20some%20other%20high%20temperature%20fat)%20already%20in%20it.%20Give%20that%20at%20least%205%20minutes%20to%20get%20really%20hot.%3C/p%3E%3Cp%3ENow%20pour%20the%20yorkshire%20batter%20into%20the%20trays%20and%20back%20into%20the%20hot%20oven%20quick.%20And%20leave%20it%20-%20don't%20open%20the%20oven%20again%20for%20at%20least%2015%20minutes,%20you%20don't%20want%20to%20let%20in%20the%20cold%20air%20or%20they%20won't%20rise%20as%20well.%20They%20may%20be%20ready%20after%2015%20minutes%20or%20take%2020%20or%20so%20to%20get%20done,%20if%20you%20like%20them%20really%20crispy%20leave%20them%20longer.%3C/p%3E){kind=link}