forum: Food & Drink

Subscribe to forums RSS

#1 Sun 25 Mar 07 12:58pm

Matt69

Forum champ
Occupation Future No. 1 Chef in the world !!!
From Melbourne
Member since Fri 14 Apr 06

Yorkshire Pudding

please someone Iam making a beef roast for my folks on easter sunday and would like a recipe for yorkshire pud and how would you make a great gravy ?

    Likes (0)

#2 Sun 25 Mar 07 4:59pm

young mum

Forum champ
Member since Tue 22 Mar 05

Re: Yorkshire Pudding

Best Roast Beef Recipe courtesy Jamie Oliver
Show:  The Naked Chef
Episode:  Rock & Roast 


Recipe Summary
Difficulty: Easy
Prep Time: 15 minutes
Cook Time: 2 hours
Yield: 8 to 10 servings


 
1 (5 1/2-pound) fore-rib, wing-rib or sirloin of beef, French trimmed (2.5 kilograms)
Sea salt and freshly ground black pepper
Olive oil
3 red onions, halved
2 bulbs garlic, plus 4 cloves garlic, peeled
7 pounds (3 kilograms) roasting potatoes, peeled
3 rosemary sprigs
2 thumb-sized pieces ginger, peeled and diced
1/2 bottle robust red wine
Yorkshire pudding, recipe follows


Preheat oven to 450 degrees F (230 degrees C), and heat a large thick-bottomed roasting tray on the stovetop.
Rub the beef generously with salt, then add a little olive oil to the tray and lightly color the meat for a couple of minutes on all sides.

Lay the onions and bulbs of garlic in the tray with the beef on top of them, then cook in the pre-heated oven for a total of 1 1/2 hours.

While the beef is roasting, parboil your potatoes in salted boiling water for around 10 minutes and drain in a colander. Toss about to chuff them up, this will make them really crispy.

After 30 minutes, take the tray out and toss in your potatoes and rosemary. With a garlic press or grater, squeeze or grate the cloves of garlic and ginger over everything in the tray.

Shake the tray and whack it back in the oven for the final hour. Remove the potatoes to a dish to keep warm, place the beef on a plate, covered with foil, to rest, and get your greens and Yorkshire puddings on.

Remove most of the fat from your roasting tray and you should be left with caramelized onions and sticky beef goodness.

Add 1 teaspoon of flour to the tray and mash everything together. Heat the tray on the stovetop and when hot, add the red wine. Simmer for 5 to 10 minutes, stirring every couple of minutes, until your gravy is really tasty and coats back of a spoon. Add any juice from the beef and feel free to add some water or stock to thin the gravy if you like.

Pour through a coarse sieve and push it through with a spoon, pushing it through with a spoon, and serve in a warmed gravy jug. Serve with Yorkshire puddings.




Huge Yorkshire Puddings Recipe courtesy Jamie Oliver
Show:  The Naked Chef
Episode:  Rock & Roast 



Recipe Summary
Difficulty: Easy
Prep Time: 5 minutes
Inactive Prep Time: 10 minutes
Cook Time: 20 minutes
Yield: 8 to 10 servings

 
1/2 pint (285 milliliters) milk
4 ounces (115 grams) all-purpose flour
Pinch salt
3 eggs
Vegetable oil

Preheat oven to 450 degrees F.
Mix the batter ingredients together. Let rest for 10 minutes

Preheat a Yorkshire pudding tray or muffin tin with 1/2-inch (1 centimeter) of oil in each section. After the 10 minutes divide the batter into the tray. Cook for around 15 to 20 minutes until crisp and puffy, don't open the oven door before then or they won't rise.









Goron Ramsey's own recipe:-

ROAST BEEF WITH YORKSHIRE PUDDING & RED WINE GRAVY
(4-6 servings)
1.2-1.5kg rib of beef, on the bone
sea salt and freshly ground black pepper
2tbsp olive oil
YORKSHIRE PUDDINGS
225g plain flour
1/2tsp salt
4 eggs, beaten
300ml milk
About 4tbsp vegetable oil (or beef dripping), for cooking
GRAVY
few thyme sprigs
4 garlic cloves (unpeeled)
2 red onions, peeled and sliced
4 plum tomatoes, halved
1/2 bottle of red wine (about 350ml)
1.2 litres beef stock

METHOD
Allow a couple of hours before cooking to bring the beef to room temperature and make the Yorkshire batter.
Heat the oven to 200C/Gas 6 (timings are for fan assisted - for conventional ovens add 10-15C or 1/2 gas mark). Season the beef with salt and sear in a hot roasting pan with a little olive oil to brown on all sides, about three to four minutes on each side. Transfer to the oven and roast allowing 15 minutes per 450g for rare or 20 minutes per 450g for medium.

For the Yorkshire batter, sift the flour and salt into a large bowl. Add the eggs and half the milk and beat until smooth. Mix in the remaining milk and leave the batter to rest.

When the beef is cooked, transfer to a warmed plate and leave to rest, lightly covered in foil, in a warm place while you cook the puddings and make the gravy. Increase the oven setting to 230C/Gas 8. Put one teaspoon oil, or better still, hot fat from the beef roasting pan into each section of a 12-hole Yorkshire pudding tray (or muffin tray) and put into the oven on the top shelf until very hot (almost smoking).

Whisk the batter again in the meantime. As soon as you take the tray from the oven, ladle in the batter to three-quarters fill the tins (it should sizzle) and immediately put back into the oven.

Bake for about 15-20 minutes until the Yorkshire puddings are well risen, golden brown and crisp. (Don't open the oven door until the end or they might collapse.)

To make the gravy, pour off excess fat from the roasting pan, place on a medium heat and add the thyme, garlic, onions and tomatoes. Cook for four to five minutes, then pour in the wine and bring to a simmer. Squash the tomatoes using a potato masher to help thicken the sauce. Pour in the stock and bubble for about 10 minutes until reduced by half. Pass the gravy through a sieve, pressing the vegetables to extract their flavour. Bring back to the boil and reduce to a gravy consistency. Check the seasoning.

Carve the beef thinly. Serve with the gravy, Yorkshire puddings, Yorkshire puddings, sauteed cabbage, glazed carrots and roast potatoes.

    Likes (0)

#3 Mon 26 Mar 07 8:34am

Matt69

Forum champ
Occupation Future No. 1 Chef in the world !!!
From Melbourne
Member since Fri 14 Apr 06

Re: Yorkshire Pudding

thanx

    Likes (0)

#4 Mon 26 Mar 07 6:24pm

The Cuban Chef

Member
Occupation peace and duck grease
From united states
Member since Mon 10 Jul 06

Re: Yorkshire Pudding

GORDON RAMSEY HAS THE BEST FOR IT!!!!!!!


http://72.14.203.104/search?q=cache:dv_ … &gl=us



ROAST BEEF WITH YORKSHIRE PUDDING & RED WINE GRAVY
(4-6 servings)
1.2-1.5kg rib of beef, on the bone
sea salt and freshly ground black pepper
2tbsp olive oil
YORKSHIRE PUDDINGS
225g plain flour
1/2tsp salt
4 eggs, beaten
300ml milk
About 4tbsp vegetable oil (or beef dripping), for cooking
GRAVY
few thyme sprigs
4 garlic cloves (unpeeled)
2 red onions, peeled and sliced
4 plum tomatoes, halved
1/2 bottle of red wine (about 350ml)
1.2 litres beef stock

METHOD
Allow a couple of hours before cooking to bring the beef to room temperature and make the Yorkshire batter.
Heat the oven to 200C/Gas 6 (timings are for fan assisted - for conventional ovens add 10-15C or 1/2 gas mark). Season the beef with salt and sear in a hot roasting pan with a little olive oil to brown on all sides, about three to four minutes on each side. Transfer to the oven and roast allowing 15 minutes per 450g for rare or 20 minutes per 450g for medium.

For the Yorkshire batter, sift the flour and salt into a large bowl. Add the eggs and half the milk and beat until smooth. Mix in the remaining milk and leave the batter to rest.

When the beef is cooked, transfer to a warmed plate and leave to rest, lightly covered in foil, in a warm place while you cook the puddings and make the gravy. Increase the oven setting to 230C/Gas 8. Put one teaspoon oil, or better still, hot fat from the beef roasting pan into each section of a 12-hole Yorkshire pudding tray (or muffin tray) and put into the oven on the top shelf until very hot (almost smoking).

Whisk the batter again in the meantime. As soon as you take the tray from the oven, ladle in the batter to three-quarters fill the tins (it should sizzle) and immediately put back into the oven.

Bake for about 15-20 minutes until the Yorkshire puddings are well risen, golden brown and crisp. (Don't open the oven door until the end or they might collapse.)

To make the gravy, pour off excess fat from the roasting pan, place on a medium heat and add the thyme, garlic, onions and tomatoes. Cook for four to five minutes, then pour in the wine and bring to a simmer. Squash the tomatoes using a potato masher to help thicken the sauce. Pour in the stock and bubble for about 10 minutes until reduced by half. Pass the gravy through a sieve, pressing the vegetables to extract their flavour. Bring back to the boil and reduce to a gravy consistency. Check the seasoning.

Carve the beef thinly. Serve with the gravy, Yorkshire puddings, Yorkshire puddings, sauteed cabbage, glazed carrots and roast potatoes.

    Likes (0)

#5 Sun 28 Jun 09 12:04pm

Blakies

Member
Member since Sun 28 Jun 09

Re: Yorkshire Pudding

I have just done Jamies Yorkshire pud recipe for the 1st time since moving from the UK to Australia. ( i used to use Delia's recipe in the uk and that worked a treat over there but not here)............. It worked!!!! I have never seen puds as big as that in all my life! Thanks for the recipe!!!!!!! My kids scoffed the lot!!!! big_smile

    Likes (0)

#6 Sun 28 Jun 09 12:50pm

AskCy

Member
Occupation Engineer
From Lancashire
Member since Tue 11 Mar 08

Re: Yorkshire Pudding

If you want the best Yorkshire pudding recipe you need a Yorkshire man ! Have a look on google for Brian Turner or better still James Martin !

Steve

    Likes (0)

#7 Mon 29 Jun 09 1:51am

Luvmegrub

Forum champ
Occupation Cleaner at The Salmon Arms
From Sydney, Australia
Member since Fri 22 Aug 08

Re: Yorkshire Pudding

Steve, I'm from Yorkshire and I can tell you that the yorkies just don't work the same way in Australia.  We blamed the flour, the eggs, the oven, the weather ....  but I can report that Jamie's recipe does give massive fluffy puddings but not quite the same as those I knew and loved back in England, they always had a nice big hollow in the middle to fill with gravy.

The water swirls the other way down the plug hole here too  lol

Last edited by Luvmegrub (Mon 29 Jun 09 1:51am)

    Likes (0)

#8 Mon 29 Jun 09 5:29pm

AskCy

Member
Occupation Engineer
From Lancashire
Member since Tue 11 Mar 08

Re: Yorkshire Pudding

maybe its the beef dripping?... the mix not being as cold ?

    Likes (0)

#9 Thu 02 Jul 09 3:33pm

14wrence

Member
Member since Thu 02 Jul 09

Re: Yorkshire Pudding

Use more Eggs, if you are not getting the results you are after, thats the secret. 

Ideally you need an egg to every ounce of flour, but if you dont want to do this, try an egg to every 1.5oz, seriously if you dont believe me try it yourself, use the recipes above, but instead of 4 eggs (not enough) use 6 - 8 eggs.  It sounds excessive but just try it.  Whats the worst that can happen?  you waste a bit of batter and a few eggs, but I assure you it wont happen, the only problem will be if you have small plates, the yorkshire pud will now take up all the space..  big_smile

Also a Hot tray and hot fat is essential (Where gloves).  Dont skimp on the fat either, its not about just greasing a baking tray, you need the batter to go in and literally start to shallow fry before it has even gone into the oven.

Seriously you wont be disappointed......

If you're looking for a celebrity chef for a recipe, James Martins are the best as Askcy says.  He says they're his mums old recipe, and you can trust a Yorkshire dish to come out of Yorkshire best.

No offence to Jamie and Gordon and co, but Yorkshires are better coming from good old fashioned (northern lol ) recipes.

    Likes (0)

Powered by PunBB