tag:blogger.com,1999:blog-1241108370843357442024-03-05T15:07:30.135-08:00Yorkshire Pudding RecipeA traditional Yorkshire Pudding recipe and all about Yorkshire puddingsUnknownnoreply@blogger.comBlogger28125tag:blogger.com,1999:blog-124110837084335744.post-9340212230855148942013-08-31T14:02:00.000-07:002013-08-31T14:02:00.398-07:00Baked Chicken with Yorkshire Pudding And Stuffed Yorkshire Pudding Recipes<div style="text-align: center;">
<img alt="" src="http://farm7.staticflickr.com/6228/6226948688_66f68bfc40.jpg" width="500" /></div>
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<a href="http://farm7.staticflickr.com/6228/6226948688_66f68bfc40.jpg" target="_blank">Image Source</a></div>
"With chicken" you say" but I thought you only had Yorkshires with beef". No, you can have Yorkshire puddings with lots of different things including chicken dinners as you will find on this blog.
If you click on the link below you will find a recipe for baked chicken with Yorkshires, but beware... the Yorkshire pudding recipe isn't a traditional British version. I haven't tried making it with 3 eggs to such a small amount of flour and would expect them to turn out heavier than the traditional 1 egg to 4 oz of flour version, but it still sounds good.
<br />
<h3>
<a href="http://www.insidethekaganoffkitchen.com/2012/07/02/baked-chicken-with-yorkshire-pudding/" target="_blank">Baked Chicken with Yorkshire Pudding</a></h3>
<div style="font-size: 10px;">
<a href="http://www.insidethekaganoffkitchen.com/2012/07/02/baked-chicken-with-yorkshire-pudding/">(author unknown)</a></div>
<blockquote>
"My grandmother kept all of her recipes in a small yellow recipe box on her counter. Each recipe was handwritten on a single index card. When I put together our family cookbook I spent hours going through those well worn, well loved, spattered and stained cards. Many of the recipes were only outlines with vague references to quantities, approximate baking times and delightful anecdotes about how some friend had told her to do this or that thing, which she never did, and the recipe turned out fine. This particular recipe gave my sister and me hoots of laughter when we first tried to decipher it. ..."
<a href="http://www.insidethekaganoffkitchen.com/2012/07/02/baked-chicken-with-yorkshire-pudding/" target="_blank">http://www.insidethekaganoffkitchen.com/2012/07/02/baked-chicken-with-yorkshire-pudding/</a></blockquote>
Just to show how versatile Yorkshire puddings are I found this video showing you how to make stuffed Yorkshire puddings which are perfect for buffets at parties. Do you use Yokshires as finger food? Let us know what you do with them.
<br />
<div style="text-align: center;">
<iframe frameborder="0" height="360" src="http://www.youtube.com/embed/GkdMYGtfp1A" width="520"></iframe></div>
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<br /></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-124110837084335744.post-33015960747675198762013-08-30T13:36:00.000-07:002013-08-30T13:36:00.450-07:00Mini Yorkshire Puddings with Rare Roast BeefThese canapes look really good but 3 eggs!! Usually use one egg for that amount of flourand would have thought that more eggs would make Yorkshire puddings heavier.<br />
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<object classid="clsid:d27cdb6e-ae6d-11cf-96b8-444553540000" codebase="http://download.macromedia.com/pub/shockwave/cabs/flash/swflash.cab#version=6,0,40,0" height="355" width="425"><param name="allowFullScreen" value="true" /><param name="src" value="http://www.youtube.com/v/KAvhL1tobPw?fs=1&rel=0" /><param name="allowfullscreen" value="true" /><embed width="425" height="355" type="application/x-shockwave-flash" src="http://www.youtube.com/v/KAvhL1tobPw?fs=1&rel=0" allowFullScreen="true" allowfullscreen="true" /></object>
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<img alt="" src="http://i.ytimg.com/vi/KAvhL1tobPw/default.jpg" /></div>
To see the full recipe visit www.atelierdeschefs.co.uk
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<object classid="clsid:d27cdb6e-ae6d-11cf-96b8-444553540000" codebase="http://download.macromedia.com/pub/shockwave/cabs/flash/swflash.cab#version=6,0,40,0" height="355" width="425"><param name="allowFullScreen" value="true" /><param name="src" value="http://www.youtube.com/v/8i7397jlyGw?fs=1&rel=0" /><param name="allowfullscreen" value="true" /><embed width="425" height="355" type="application/x-shockwave-flash" src="http://www.youtube.com/v/8i7397jlyGw?fs=1&rel=0" allowFullScreen="true" allowfullscreen="true" /></object> </div>
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Making a delicious rib roast dinner with yorkshire pudding, roasted potatoes, gravy, and fresh vegetables.
<b>Video Rating: 5 / 5</b></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-124110837084335744.post-90586272693195901402013-08-28T15:27:00.000-07:002013-08-28T15:27:00.797-07:00Baked Chicken with Yorkshire Pudding And Stuffed Yorkshire Pudding Recipes<div style="text-align: center;">
<img alt="" src="http://farm7.staticflickr.com/6228/6226948688_66f68bfc40.jpg" width="500" /></div>
<div style="text-align: center;">
<a href="http://farm7.staticflickr.com/6228/6226948688_66f68bfc40.jpg" target="_blank">Image Source</a></div>
"With chicken" you say" but I thought you only had Yorkshires with beef". No, you can have Yorkshire puddings with lots of different things including chicken dinners as you will find on this blog.
If you click on the link below you will find a recipe for baked chicken with Yorkshires, but beware... the Yorkshire pudding recipe isn't a traditional British version. I haven't tried making it with 3 eggs to such a small amount of flour and would expect them to turn out heavier than the traditional 1 egg to 4 oz of flour version, but it still sounds good.
<br />
<h3>
<a href="http://www.insidethekaganoffkitchen.com/2012/07/02/baked-chicken-with-yorkshire-pudding/" target="_blank">Baked Chicken with Yorkshire Pudding</a></h3>
<div style="font-size: 10px;">
<a href="http://www.insidethekaganoffkitchen.com/2012/07/02/baked-chicken-with-yorkshire-pudding/">(author unknown)</a></div>
<blockquote>
"My grandmother kept all of her recipes in a small yellow recipe box on her counter. Each recipe was handwritten on a single index card. When I put together our family cookbook I spent hours going through those well worn, well loved, spattered and stained cards. Many of the recipes were only outlines with vague references to quantities, approximate baking times and delightful anecdotes about how some friend had told her to do this or that thing, which she never did, and the recipe turned out fine. This particular recipe gave my sister and me hoots of laughter when we first tried to decipher it. ..."
<a href="http://www.insidethekaganoffkitchen.com/2012/07/02/baked-chicken-with-yorkshire-pudding/" target="_blank">http://www.insidethekaganoffkitchen.com/2012/07/02/baked-chicken-with-yorkshire-pudding/</a></blockquote>
Just to show how versatile Yorkshire puddings are I found this video showing you how to make stuffed Yorkshire puddings which are perfect for buffets at parties. Do you use Yokshires as finger food? Let us know what you do with them.
<br />
<div style="text-align: center;">
<iframe frameborder="0" height="360" src="http://www.youtube.com/embed/GkdMYGtfp1A" width="520"></iframe></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-124110837084335744.post-78577122075844052542013-08-23T14:25:00.000-07:002013-08-23T14:25:00.554-07:00Doddy makes Yorkshire PuddingsI enjoyed watching this video. It doesn't include a recipe, but you can find my traditional Yorkshire pudding recipe if you <a href="http://yorkshirepuddingrecipe.co.uk/yorkshire-pudding-recipe" target="_blank">click here</a>. It looks as if this is a Yorkshireman visiting the USA and making some Yorkshires<br />
for his friend.<br />
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<object classid="clsid:d27cdb6e-ae6d-11cf-96b8-444553540000" codebase="http://download.macromedia.com/pub/shockwave/cabs/flash/swflash.cab#version=6,0,40,0" height="355" width="425"><param name="allowFullScreen" value="true" /><param name="src" value="http://www.youtube.com/v/q_YTs6x9I3g?fs=1&rel=0" /><param name="allowfullscreen" value="true" /><embed width="425" height="355" type="application/x-shockwave-flash" src="http://www.youtube.com/v/q_YTs6x9I3g?fs=1&rel=0" allowFullScreen="true" allowfullscreen="true" /></object> </div>
<br />
Mums recipe!
<b>Video Rating: 3 / 5</b>
Ok the quality wasn't brilliant but watching it made me smile. It was good for a first attempt, but what happened to the 4 that didn't rise, did you see them? My guess is too much fat in those tins. I would also be wary of opening the oven too soon, he was lucky that any stayed risen after that 10 minute check, but well done Doddy anyway, you can be this week's ambassador for Yorkshire puds.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-124110837084335744.post-28694755840019304252013-08-23T14:20:00.000-07:002013-08-23T14:20:00.218-07:00Where Can You Find The best Yorkshire Puddings?Yorkshire Of Course!!!<br />
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<div data-mce-style="text-align: center;" style="text-align: center;">
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From Yorkshire pudding champion Ben Cox. Ben who is the head chef and owner of The Star @ Sancton has
now won the award 2 years running. You can read more about that if you
click on the following link:<br />
<h2 class="h2-curate">
<a data-mce-href="http://www.thisishullandeastriding.co.uk/East-Yorkshire-Pub-officially-best-Yorkshire/story-16883383-detail/story.html" href="http://www.thisishullandeastriding.co.uk/East-Yorkshire-Pub-officially-best-Yorkshire/story-16883383-detail/story.html" target="_blank">East Yorkshire Pub officially has the best Yorkshire Puddings ...</a></h2>
<div data-mce-style="font-size: 10px;" style="font-size: 10px;">
<a data-mce-href="http://www.thisishullandeastriding.co.uk/East-Yorkshire-Pub-officially-best-Yorkshire/story-16883383-detail/story.html" href="http://www.thisishullandeastriding.co.uk/East-Yorkshire-Pub-officially-best-Yorkshire/story-16883383-detail/story.html" target="_blank">(author unknown)</a></div>
<blockquote>
"It's
official, East Yorkshire has the best Yorkshire Puddings in the county,
after the chef at The Star @ Sancton was named Yorkshire Pudding
Champion for
...www.thisishullandeastriding.co.uk/East...Pub.../story.html"<br /> <a data-mce-href="http://www.thisishullandeastriding.co.uk/East-Yorkshire-Pub-officially-best-Yorkshire/story-16883383-detail/story.html" href="http://www.thisishullandeastriding.co.uk/East-Yorkshire-Pub-officially-best-Yorkshire/story-16883383-detail/story.html" target="_blank">http://www.thisishullandeastriding.co.uk/East-Yorkshire-Pub-officially-best-Yorkshire/story-16883383-detail/story.html</a></blockquote>
Ben
must be really proud of his award and especially as it closely follows
his pub being recommended in th Godd Food Guide. The Star @ Sancton is a
trafitional village pub for drinking and dining. Much of the food is
sourced locally from village allotments and their own vegetable gardens.<br />
<br />
Meals
aren't cheap there - it is high quality - but there is currently a low
cost offer of £18 for a 3 course meal and that looks fantastic.<br />
<br />
The
pub can be found at and for those who are interested in holding parties
can cater for all sizes. They have now also formed an outside catering
company called 'The Stars Are Out'.<br />
<br />
If you want to pay them a
visit you will find them at King Street, Sancton, Market Weighton, York,
East Yorkshire YO43 4QP - directions can be found on their website, but
don't go on Monday the pub is closed.<br />
<br />
Tel: 01430 827269 or you can email them at benandlindsey@thestaratsancton.co.uk<br />
<a data-mce-href="http://www.thestaratsancton.co.uk/" href="http://www.thestaratsancton.co.uk/" target="_blank">http://www.thestaratsancton.co.uk</a>/<br />
<a data-mce-href="http://www.thestarsareout.co.uk/" href="http://www.thestarsareout.co.uk/" target="_blank">http://www.thestarsareout.co.uk</a>/Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-124110837084335744.post-88513341520658643532013-08-22T13:30:00.000-07:002013-08-22T13:30:02.336-07:00Why You Should Make Yorkshire Pudding To Serve With Your Christmas DinnerIt seems to be a matter of great debate; minds accomplished with
glorious recipes have contemplated and ruminated over this serious but
delicious question. It seems to come as an issue between the traditional
and taste over which there isn’t any real argument. The tasteful answer
it seems is that you should make Yorkshire Pudding with your Christmas
dinner to round off your perfect festive feast. In fact, if you have
never done it yet, then your Christmases have probably all been
completely lacking without the perfect pudding that was the result of
years of Yorkshire research. Whether your potato is voluptuously solid
or a velvety mashed, whether your gravy is moisturisingly thin or
supportingly thick, whatever your condiments and contents, the Yorkshire
Pudding will definitely give it that crispy edge before you pull your
crackers.<br />
<br />
There is a contingency of chefs who think that Yorkshire
Puddings are strictly for beef dishes. Admittedly when it comes to that
tasty crunch the Yorkshire Pudding does enhance the meat and gravy to
an almost perfectly beefy roast but this is a serious handicap of
thinking. How could you restrict the Yorkshire Pudding to a single meat
dish? My grandmother made one dish with sweet Yorkshire Puddings
containing Apple Sauce that set off the pork dish to perfection. We even
used to sneak in before the places were set and these sweet puddings
were swiftly set upon before they had chance of being served. Even if
you say the glorious Yorkshire Pudding be restricted to all roast
dinners you do your taste buds an injustice, think of adding a little
jam to them. Look around for masters of these culinary arts and you will
find some beautiful and downright tasty ways these puddings are used.
There is a Yorkshire pudding recipe for all kinds of meals, but often
the standard pudding is used throughout, it is really how you mix the
tastes that give them their value in the dish.<br />
<br />
So back to the
question, why should you make Yorkshire Pudding to serve with your
Christmas dinner, the answer is that all your meat and vegetables will
look incomplete, possibly indecently naked, without it. It would be
totally unimaginable not to have a Yorkshire pudding or two dressing
your Christmas dish. To some traditionalists the <a data-mce-href="http://yorkshirepuddingrecipe.co.uk/yorkshire-pudding-recipe" href="http://yorkshirepuddingrecipe.co.uk/yorkshire-pudding-recipe" target="_blank" title="Yorkshire Pudding Recipe">Yorkshire pudding</a> has always been used on all roast dishes like the Christmas dinner, whether it is Turkey or Goose.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-124110837084335744.post-44243783387021592042013-08-15T15:36:00.000-07:002013-08-15T15:36:00.326-07:00Sweet And Savoury Yorkshire Pudding Recipe Ideas<div style="text-align: center;">
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvVvcSyk9P7jBsMRKQh-cmEm2l97QbB7c6LhP68cFF8XOKBJAI2cdH22-CaA-b9aUg5KE7bi3M7xTKtSSxtLzN4ozkZqx3DYveo3c0z7rRgz959tVl3xhxPw03996VGuH2wlqGelWGazM/s1600/Yorkshire-pudding-stuffed-with-cream-custard-home-grown-blackcurrant-Leeds-sparkling-wine-compote-whipped-cream-and-chocolate-crisp-300x199.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvVvcSyk9P7jBsMRKQh-cmEm2l97QbB7c6LhP68cFF8XOKBJAI2cdH22-CaA-b9aUg5KE7bi3M7xTKtSSxtLzN4ozkZqx3DYveo3c0z7rRgz959tVl3xhxPw03996VGuH2wlqGelWGazM/s1600/Yorkshire-pudding-stuffed-with-cream-custard-home-grown-blackcurrant-Leeds-sparkling-wine-compote-whipped-cream-and-chocolate-crisp-300x199.jpg" /></a></div>
<br />
That photo was taken at the <a href="http://www.thefoodplace.co.uk/restaurants/dough-bistro-leeds-28938/" id="yui_3_5_1_3_1350812007004_1958" rel="nofollow" target="_blank">Dough Bistro in Leeds</a> for their Yorkshire Day tasting menu. The delicious looking treat is a Yorkshire pudding stuffed with cream custard, home-grown blackcurrant & Leeds sparkling wine compote, whipped cream and chocolate crisp. Wow that not only looks good it sounds good too. I would be very happy to b served that dish for sure.
Until a few years ago using Yorkshire puddings as a dessert or pudding would have seemed alien to me, but since starting this site I've come across all sorts of different uses of the Yorkshire pudding batter mix. As the basic recipe is the same for pancakes I guess making Yorkshire pud desserts isn't such a big stretch.
<br />
<h3>
Sweet Recipe</h3>
Cherry Yorkshire pudding sounds delicious and something I must try soon. I found the recipe for it on another website and following you will find the link to the tasty dessert.
<br />
<h3>
<a href="http://www.independent.co.uk/life-style/food-and-drink/recipes/cherry-yorkshire-pudding-8215529.html" target="_blank">Cherry Yorkshire pudding</a></h3>
<div style="font-size: 10px;">
<a href="http://www.independent.co.uk/life-style/food-and-drink/recipes/cherry-yorkshire-pudding-8215529.html" target="_blank">The Independent</a></div>
<blockquote>
"Yorkshire puddings – so I've heard but never actually witnessed – often get dished up as a dessert up North. Well, our native Yorkshire pudding is a kind of clafoutis, I suppose, so why not serve it as a dessert? When cherries aren't in season, try ..."
<a href="http://www.independent.co.uk/life-style/food-and-drink/recipes/cherry-yorkshire-pudding-8215529.html" target="_blank">http://www.independent.co.uk/life-style/food-and-drink/recipes/cherry-yorkshire-pudding-8215529.html</a></blockquote>
<div style="color: red; font-style: italic;">
<span class="Apple-style-span" style="color: black; font-style: normal;">I also saw somebody on the Internet recommending Yorkshire pudding with cream and golden syrup. There was a very unnapetising picture with the article of one big square Yorkshire with a pile of thick cream laced with syrup. It looked a bit sickly to me, but whatever floats your boat. </span></div>
<span class="Apple-style-span" style="color: black; font-style: normal;">In my area of Yorkshire golden syrup on pancakes is just as popular as lemon if not more, but to me adding cream would be too much, but vanilla ice cream might work.</span>
<br />
<h3>
Savoury Recipe</h3>
I also came across a really tasty looking savoury Yorkshire pudding recipe and that was at the following website<i>.</i>
<br />
<h3>
<a href="http://www.lovefood.com/guide/recipes/17914/mini-yorkshire-puddings-with-sausages-and-roast-shallot-gravy-recipe" target="_blank">Mini Yorkshire puddings with sausages and roast shallot gravy recipe</a></h3>
<div style="font-size: 10px;">
<a href="http://www.lovefood.com/guide/recipes/17914/mini-yorkshire-puddings-with-sausages-and-roast-shallot-gravy-recipe">(author unknown)</a></div>
<blockquote>
"Party-sized nibbles, filled with sausage and a little Tenderstem broccoli tree. Be sure to make the gravy, too!www.lovefood.com/.../mini-yorkshire-puddings-with-sausages..."
<a href="http://www.lovefood.com/guide/recipes/17914/mini-yorkshire-puddings-with-sausages-and-roast-shallot-gravy-recipe" target="_blank">http://www.lovefood.com/guide/recipes/17914/mini-yorkshire-puddings-with-sausages-and-roast-shallot-gravy-recipe</a></blockquote>
Now that looks to be a great idea for a starter or party food. If you are stuck for ideas for different recipes for your Christmas party this year then this and the Cherry Yorkshire pudding recipe could be good ones to use.
Image from <a href="http://www.thefoodplace.co.uk/" target="_blank">http://www.thefoodplace.co.uk/</a>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-124110837084335744.post-49082349630480406612013-08-15T14:15:00.000-07:002013-08-15T14:15:01.152-07:00Toad In The Hole & Sweet Yorkshire Pudding Recipes<div style="color: red; font-style: italic;">
<a href="http://yorkshirepuddingrecipe.co.uk/wp-content/uploads/2012/09/Toad_in_the_hole-150x150.jpg"></a></div>
<div style="color: red; font-style: italic;">
<a data-mce-href="http://yorkshirepuddingrecipe.co.uk/wp-content/uploads/2012/09/Toad_in_the_hole-150x150.jpg" href="http://yorkshirepuddingrecipe.co.uk/wp-content/uploads/2012/09/Toad_in_the_hole-150x150.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="toad in the hole" class="size-full wp-image-5785 alignleft" data-mce-src="http://yorkshirepuddingrecipe.co.uk/wp-content/uploads/2012/09/Toad_in_the_hole-150x150.jpg" data-mce-style="margin: 5px;" height="150" src="http://yorkshirepuddingrecipe.co.uk/wp-content/uploads/2012/09/Toad_in_the_hole-150x150.jpg" style="margin: 5px;" title="toad in the hole" width="150" /></a><span class="Apple-style-span" style="color: black; font-style: normal;">Yorkshire puddings can be tricky to make sometimes, but if you follow tried and tested recipes to the letter they really aren't all that difficult. I don't think so anyway, though I've got to admit that I've not had 100% perfection.
</span></div>
<div style="color: red; font-style: italic;">
<span class="Apple-style-span" style="color: black; font-style: normal;">If you click on the following link you will find an article from a lady who always thought that they were like popovers and too difficult to make lol. Also a recipe for Toad in the hole.</span></div>
<h3>
<a href="http://watkinslynn.typepad.com/pages_pucks_and_pantry/2012/08/toad-in-the-hole.html" target="_blank">Toad-In-The-Hole (Yorkshire Pudding) - Pages, Pucks and Pantry</a></h3>
<div style="font-size: 10px;">
<a href="http://watkinslynn.typepad.com/pages_pucks_and_pantry/2012/08/toad-in-the-hole.html" target="_blank">(author unknown)</a></div>
<blockquote>
"One of the first things I flashed on when thinking about cooking British food was Yorkshire Pudding. Years ago I thought it was actually pudding. It wasn't until I ...watkinslynn.typepad.com/pages...and.../toad-in-the-hole.html"
<a href="http://watkinslynn.typepad.com/pages_pucks_and_pantry/2012/08/toad-in-the-hole.html" target="_blank">http://watkinslynn.typepad.com/pages_pucks_and_pantry/2012/08/toad-in-the-hole.html</a></blockquote>
I usually serve Toad in the Hole with a good serving of carrots and garden peas, a few roast potatoes or new potatoes and some onion gravy. Always with English sausages, pork or a mixture of pork and beef from my local butcher. We prefer fat sausages, the thin type tend to overcook. It's one of those meals that is traditional but low cost, perfect for the day before pay day!
In the following article we have a Yorkshire pudding enthusiast from overseas and a very strange looking Yorkshire pud, hope it tasted better than it looks!
<br />
<h3>
<a href="http://tastyfever.com/2012/08/30/the-yorkshire-pudding-that-will-take-over-the-world/" target="_blank">The Yorkshire Pudding That Will Take Over The World « Tasty Fever!</a></h3>
<div style="font-size: 10px;">
<a href="http://tastyfever.com/2012/08/30/the-yorkshire-pudding-that-will-take-over-the-world/" target="_blank">(author unknown)</a></div>
<blockquote>
"I wasn't exposed to Yorkshire puddings when I first came to London as a student at SOAS, mostly due to working part-time jobs that often had me working on a ...tastyfever.com/.../the-yorkshire-pudding-that-will-take-over-th..."
<a href="http://tastyfever.com/2012/08/30/the-yorkshire-pudding-that-will-take-over-the-world/" target="_blank">http://tastyfever.com/2012/08/30/the-yorkshire-pudding-that-will-take-over-the-world/</a></blockquote>
Next we have a Yorkshire pudding recipe for those with a sweet tooth:<br />
<br />
<div style="text-align: center;">
<iframe frameborder="0" height="360" src="http://www.youtube.com/embed/Y6p36BlY6r8?wmode=transparent" width="520"></iframe></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-124110837084335744.post-18292269593667941222013-08-15T14:12:00.000-07:002013-08-15T14:12:00.109-07:00Yorkshire Puddings: Food Of OlympiansHaven't we done well in the 2012 Olympics? Our athletes have done us proud giving us lots of great and awe inspiring performances and especially for me the athletes from Yorkshire. If Yorkshire was a country we would have come 15th in the medals table - ahead of countries like Spain and Brazil.
One of my favourite highlights was watching Alaister Brownlee coming first in the Triathlon with his brother Jonny not far behind in third, and guess what ....
<br />
<h3>
<a href="http://www.itv.com/news/2012-08-08/yorkshire-puddings-the-secret-recipe-to-brownlee-brothers-success/" target="_blank">Yorkshire puddings - the secret recipe to Brownlee brothers' success</a></h3>
<div style="font-size: 10px;">
<a href="http://www.itv.com/news/2012-08-08/yorkshire-puddings-the-secret-recipe-to-brownlee-brothers-success/" target="_blank">ITV News</a></div>
<blockquote>
"Great Britain's Brownlee brothers celebrate their Olympic medals on Tuesday. Photo: Mike Egerton/PA Wire/Press Association Images. Alistair Brownlee has revealed a diet of Yorkshire puddings and pies helped him become the men's Olympic triathlon ...ITV News"
<a href="http://www.itv.com/news/2012-08-08/yorkshire-puddings-the-secret-recipe-to-brownlee-brothers-success/" target="_blank">http://www.itv.com/news/2012-08-08/yorkshire-puddings-the-secret-recipe-to-brownlee-brothers-success/</a></blockquote>
Our ladies boxing gold medalist Nicola Adams backs Yorkshire puddings too:
<br />
<h3>
<span class="Apple-style-span" style="font-weight: bold;"><a href="http://www.dailymail.co.uk/sport/olympics/article-2187033/London-Olympics-2012-Yorkshire-county-champions-Nick-Harris.html%3Fito%3Dfeeds-newsxml" target="_blank">London Olympics 2012: Yorkshire is the county of champions Nick Harris</a></span></h3>
<div style="font-size: 10px;">
<a href="http://www.dailymail.co.uk/sport/olympics/article-2187033/London-Olympics-2012-Yorkshire-county-champions-Nick-Harris.html%3Fito%3Dfeeds-newsxml">Daily Mail</a></div>
<blockquote>
"'It must be all those Yorkshire puddings,' she said in the aftermath of her historic boxing gold medal, the first ever won by a woman at an Olympic Games. When Luke Campbell, proud son of Hull, fought his way to a boxing gold medal by defeating Ireland ...Daily Mail"
<a href="http://www.dailymail.co.uk/sport/olympics/article-2187033/London-Olympics-2012-Yorkshire-county-champions-Nick-Harris.html%3Fito%3Dfeeds-newsxml" target="_blank">http://www.dailymail.co.uk/sport/olympics/article-2187033/London-Olympics-2012-Yorkshire-county-champions-Nick-Harris.html%3Fito%3Dfeeds-newsxml</a></blockquote>
I'm sure there will be lots of roast beef and Yorkshire pudding dinners eaten in London today, the final day of the 2012 Olympics, by the competitors who we are proud of, and visitors from many nations.
<br />
<div style="color: red; font-style: italic;">
<span class="Apple-style-span" style="color: black; font-style: normal;">Of course there are many other ways of eating Yorkshire puddings besides with the Sunday roast, this week we have linked to a menu for </span><span class="Apple-style-span" style="color: black; font-style: normal;">Lobster Yorkshire Puddings With Corn Butter Sauce. That sounds scrumptious.</span></div>
<h3>
<a href="http://blog.mainefoodandlifestyle.com/2012/08/lobster-yorkshire-puddings-with-corn-butter-sauce-lobfest-2012-finalist.html" target="_blank">Lobster Yorkshire Puddings with Corn Butter Sauce: LobFest 2012 ...</a></h3>
<div style="font-size: 10px;">
<a href="http://blog.mainefoodandlifestyle.com/2012/08/lobster-yorkshire-puddings-with-corn-butter-sauce-lobfest-2012-finalist.html">(author unknown)</a></div>
<blockquote>
"Sheila Veronessa of Brooklyn, NY, made her first trip to Maine with a memorable visit to the Maine Lobster Festival. Her entry in the Seafood Cooking Contest for ...blog.mainefoodandlifestyle.com/.../lobster-yorkshire-puddings..."
<a href="http://blog.mainefoodandlifestyle.com/2012/08/lobster-yorkshire-puddings-with-corn-butter-sauce-lobfest-2012-finalist.html" target="_blank">http://blog.mainefoodandlifestyle.com/2012/08/lobster-yorkshire-puddings-with-corn-butter-sauce-lobfest-2012-finalist.html</a></blockquote>
<div style="color: red; font-style: italic;">
<span class="Apple-style-span" style="color: black; font-style: normal;">As our athletes need to stay healthy, here we have a video claiming to show you how to cook the best healthy Yorkshire puds. Not a traditional recipe where you only use one egg and can use half water, half milk. The tray must be really good non stick too, otherwise you would have to use some hot oil or juices from the meat to ensure that they don't stick. These also look a bit too brown so perhaps 25 minutes is a bit too long.</span></div>
<h2 class="h2-curate" style="text-align: center;">
<span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="font-size: 16px; font-weight: normal;"><span class="Apple-style-span" style="font-size: x-large;"><span class="Apple-style-span" style="font-size: 24px;"><b><iframe frameborder="0" height="360" src="http://www.youtube.com/embed/9gqkYPmcDBQ" width="520"></iframe></b></span></span></span></span></h2>
What do you think about Yorkshire puddings being the food of Olympians? Please leave a comment, or if you prefer show your appreciation of the article with a like or tweet.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-124110837084335744.post-38796244820219925112013-08-09T13:28:00.000-07:002013-08-09T13:28:00.395-07:00Yorkshire PuddingsOne of the classic English dishes is the traditional Yorkshire
pudding - and you will find many menus in restaurants and pubs all over
the country including roast beef with Yorkshire pudding for Sunday lunch
or supper in particular. The dish is so beloved that the British Sunday
Roast has been given its own day of celebration on the first Sunday of
February.<br />
<br />
Foreign visitors can sometimes be confused by the use of
the word `pudding` to describe the dish which is made from a batter and
served as part of a savoury course with meat and vegetables.
Originally, it is thought that the Yorkshire pudding (although it is
believed the dish comes from the North of England, it is not clear
whether it is from Yorkshire or not) was a `filler` in poor households
and was served before the more expensive meat course, made up of the
cheaper ingredients of flour, eggs, milk, water and beef dripping (or
vegetable oil) and salt.<br />
<br />
Today the Yorkshire pudding has become an intrinsic part of the dish and many variations have arisen around it.<br />
<br />
For
example, although beef was the traditional pairing with the Yorkshire
pudding, it can now be eaten with other meats or, sometimes, it is
served on its own with gravy. Originally, too the light and crispy
batter of the Yorkshire pudding was prepared in one large and shallow
tin and then divided into squares on serving.<br />
<br />
However, the form of the
dish has now changed and it can be made in muffin tins to create
individual puddings (or can be bought in these shapes pre-made from the
supermarket). Sometimes `giant` puddings are served, filled with gravy,
meat and vegetables as a dish of its own too.<br />
<br />
Other variations
have arisen too - the most famous of which is probably `Toad in the
Hole`. This is another filling traditional English dish, when sausages
are cooked in a large Yorkshire pudding. Toad in the Hole is usually
accompanied by onion gravy.<br />
<br />
In days gone by, the leftovers of
Yorkshire pudding were used too, often reheated and with sweet
ingredients such as fruit, jam or syrup. The crispy texture of the
Yorkshire pudding means that it is amenable to this way of `using it
up`.<br />
<br />
A whole range of `sweet` Yorkshire pudding recipes have
sprung up in this vein - you can find recipes to use bananas and maple
syrup or raspberry sauce to accompany the Yorkshire pudding (either hot
or cold).<br />
<br />
Andrew Pern, the chef on the Great British Menu made a
Pistachio and Rhubarb Yorkshire Pudding to give an exotic twist to a
staple English favourite.<br />
<br />
Certainly, the core batter of the
Yorkshire pudding can also be used to create other dishes completely
(excluding the pepper) such as pancakes.<br />
<br />
As ever, when preparing
whichever version of the Yorkshire Pudding recipes that suits your
tastes or the occasion, it is always worth using good quality <a data-mce-href="http://www.cs-catering-equipment.co.uk/" href="http://www.cs-catering-equipment.co.uk/" target="_blank">catering equipment</a> to get the best results.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-124110837084335744.post-83600027587743888702013-08-08T15:42:00.000-07:002013-08-08T15:42:00.053-07:00Easy Holiday Recipes And Yorkshire Pudding Fine Dining!<div style="text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhf14LV_yA_WE8zUBVWJ0MaxVgadaUxmgtrIEnSVXR2eTjTOvfYy8wM30-YoOXtH300-rx9spB_OFSmw3aA8oGOXXGbbXkGO8VrRO7wrLpqku4IzVt2Hwo5Xj2DdOTGvDK5_rfh9s7_Uo/s1600/702px-Roastbeef_with_yorkshire_puddings.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="273" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhf14LV_yA_WE8zUBVWJ0MaxVgadaUxmgtrIEnSVXR2eTjTOvfYy8wM30-YoOXtH300-rx9spB_OFSmw3aA8oGOXXGbbXkGO8VrRO7wrLpqku4IzVt2Hwo5Xj2DdOTGvDK5_rfh9s7_Uo/s320/702px-Roastbeef_with_yorkshire_puddings.jpg" width="320" /></a></div>
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There are lots of cooking reality TV shows nowadays, like Come Dine With Me, Professional Masterchef, Celebrity Masterchef, Hell's Kitchen and more. Due to the excess of cookery programmes we are all seeing and learning more about professional cooking and fine dining, even if we don't experience it.
Many people think of Yorkshire puddings as a basic food only to be made to share a plate with roast beef, vegetables and swimming with beef gravy. How I like it best, but as we have shown on this blog Yorkshire puddings are quite versatile and as the following link shows perhaps Yorkshires do have a place in fine dining.
<br />
<h3>
<a href="https://www.northernvirginiamag.com/gut-check/2012/12/07/holiday-recipe-beef-tenderloin-with-cranberry-chutney-chestnut-puree-and-yorkshire-pudding/" target="_blank">Holiday Recipe: Beef Tenderloin With Cranberry Chutney, Chestnut ...</a></h3>
<div style="font-size: 10px;">
<a href="https://www.northernvirginiamag.com/gut-check/2012/12/07/holiday-recipe-beef-tenderloin-with-cranberry-chutney-chestnut-puree-and-yorkshire-pudding/">(author unknown)</a></div>
<blockquote>
"As the chefs of The Ritz-Carlton, Tysons Corner begin to celebrate the holiday season, they shared some of their own favorite recipes from this year's holiday ...https://www.northernvirginiamag.com/.../holiday-recipe-beef-t..."
<a href="https://www.northernvirginiamag.com/gut-check/2012/12/07/holiday-recipe-beef-tenderloin-with-cranberry-chutney-chestnut-puree-and-yorkshire-pudding/" target="_blank">https://www.northernvirginiamag.com/gut-check/2012/12/07/holiday-recipe-beef-tenderloin-with-cranberry-chutney-chestnut-puree-and-yorkshire-pudding/</a></blockquote>
Looks great doesn't it, even if it isn't swimming in beef gravy as I like my Yorkshires.
Next we have a video showing a Christmas Yorkshire pudding recipe, not exactly fine dining but we do like variety on this blog.
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<iframe frameborder="0" height="360" src="http://www.youtube.com/embed/aa9NO40eLFQ?wmode=transparent" width="520"></iframe></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-124110837084335744.post-19254462566226286092013-08-07T15:29:00.000-07:002013-08-07T15:29:00.057-07:00Olympic Yorkshire Pudding RecipesYorkshire puddings were being talked about quite a lot last year alongside other traditional British fare. That's because of the other big item in the news, the Olympic games. Apart from the focus on the UK worldwide we are welcoming thousands of visitors from overseas who are here to take part in the games, contestants and officials. Also those who are looking forward to watching the athletes compete.
We have famous chefs who are renowned for their delicious food - even if nowadays some of it looks as if it would be more at home in a science lab that on a dinner table. No matter how many famous chefs we have when it comes down to food we Brits are known for our traditional fare like fish and chips, haggis, eccles cakes, scouse and last but not least good old roast beef and Yorkshire pudding.
Yorkshire puddings can be eaten with many things besides beef, but there are also several cuts of beef and ways of cooking the meat. Following you will find the link to a recipe for Shoulder roast in peppercorns with Yorkshire pudding. The Yorkshire pudding recipe is one of those alien ones with too many eggs, for our traditional recipe <a href="http://yorkshirepuddingrecipe.co.uk/yorkshire-pudding-recipe" target="_blank">click here</a>.
<br />
<h3>
<a href="http://www.joyofkosher.com/recipe/shoulder-roast-in-peppercorn-jacket-and-yorkshire-pudding/" target="_blank">Shoulder Roast in Peppercorns with Yorkshire Pudding | Recipe of ...</a></h3>
<div style="font-size: 10px;">
<a href="http://www.joyofkosher.com/recipe/shoulder-roast-in-peppercorn-jacket-and-yorkshire-pudding/" target="_blank">(author unknown)</a></div>
<blockquote>
"Shoulder bolo is a very lean, boneless solid piece of meat. It is used in most delicatessens as their rare roast beef cut and because it is sliced very thin we can get away with dry roasting it rather than having to braise or stew it.t..."
<a href="http://www.joyofkosher.com/recipe/shoulder-roast-in-peppercorn-jacket-and-yorkshire-pudding/" target="_blank">http://www.joyofkosher.com/recipe/shoulder-roast-in-peppercorn-jacket-and-yorkshire-pudding/</a></blockquote>
<div style="text-align: center;">
<a href="http://www.joyofkosher.com/" target="_blank"><img alt="" src="http://www.joyofkosher.com/wp-content/uploads/2012/07/shld-roast-05841.jpg" style="height: 333px; width: 280px;" /></a></div>
<div style="color: red; font-style: italic;">
<span class="Apple-style-span" style="color: black; font-style: normal;">A member of the copykat forum posted the following <i>delicious</i> sounding recipe.</span></div>
<h3>
<a href="http://www.copykatchat.com/tried-true/55783.htm" target="_blank">Deliscious Chicken Pot Pie in Yorkshire Pudding</a></h3>
<div style="font-size: 10px;">
<a href="http://www.copykatchat.com/tried-true/55783.htm" target="_blank">(author unknown)</a></div>
<blockquote>
"Yorkshire Pudding: 2 eggs 1 c flour 1 c milk ½ t salt Mix all together in small bowl and set aside while making filling. Chicken Pot Pie Filling: 2 c.www.copykatchat.com/tried-true/55783.htm"
<a href="http://www.copykatchat.com/tried-true/55783.htm" target="_blank">http://www.copykatchat.com/tried-true/55783.htm</a></blockquote>
Another recipe using too many eggs. Our friends from across the Atlantic like to change the English language and now they are changing our traditional Yorkshire pudding recipe.. the nerve of it!
Finally we have a video showing you how to make mini toad in the hole, enjoy.
<iframe frameborder="0" height="360" src="http://www.youtube.com/embed/ENwIt_pXwJE" width="520"></iframe>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-124110837084335744.post-64680298923084279582013-08-07T14:09:00.000-07:002013-08-07T14:09:00.326-07:00Standing Prime Rib Roast And Yorkshire Pudding Recipe And Apology From Jack<span class="Apple-style-span" style="color: black; font-style: normal;">I saw the following question being asked on a rather interesting forum and I couldn't help changing the question to "Has anyone outside the UK ever had a PROPER Yorkshire pudding? That's because many of the Yorkshire recipes that I see on the Internet have been cannibalised and are not <a href="http://yorkshirepuddingrecipe.co.uk/yorkshire-pudding-recipe" target="_blank" title="traditional yorkshire pudding recipe">traditional Yorkshire pudding recipes</a>.</span>
<br />
<h3>
<a href="https://lunaticoutpost.com/Topic-Has-anyone-outside-the-u-k-ever-had-a-yorkshire-pudding" target="_blank">hHas anyone outside the u.k ever had a yorkshire pudding?</a></h3>
<div style="font-size: 10px;">
<a href="https://lunaticoutpost.com/Topic-Has-anyone-outside-the-u-k-ever-had-a-yorkshire-pudding">(author unknown)</a></div>
<blockquote>
"Despite the name these puddings are savory in nature. Made with plain flour, milk and eggs then baked in the oven. They go well with roast beef and gravy, but ...https://lunaticoutpost.com/Topic-Has-anyone-outside-the-u-k..."
<a href="https://lunaticoutpost.com/Topic-hHas-anyone-outside-the-u-k-ever-had-a-yorkshire-pudding" target="_blank">https://lunaticoutpost.com/Topic-hHas-anyone-outside-the-u-k-ever-had-a-yorkshire-pudding</a></blockquote>
<div style="color: red; font-style: italic;">
<span class="Apple-style-span" style="color: black; font-style: normal;">On this first Sunday of the London Olympic games I wonder just how many of the contestants and officials from all over the world will be trying Yorkshires for the first time. It's one of those rain, shine, rain, shine days with a bit of chill in the air so they could be on the menu with roast beef. If the contestants aren't allowed to partake because they are in training they are missing a treat, let's hope they get chance to try them before they return home. It looks like the India Times agrees with that.</span></div>
<div style="color: red; font-style: italic;">
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<div style="color: red; font-style: italic;">
<span style="font-size: 18px;"><span class="Apple-style-span" style="color: black; font-style: normal; font-weight: bold;"><a href="http://www.indiatimes.com/london-olympics-2012/olympics-2012-news/yorkshire-pudding-55.html" target="_blank">Yorkshire pudding Olympics 2012 Olympics</a></span></span></div>
<div style="font-size: 10px;">
<a href="http://www.indiatimes.com/london-olympics-2012/olympics-2012-news/yorkshire-pudding-55.html">(author unknown)</a></div>
<blockquote>
"One of the most consumed staples of the English is the Yorkshire pudding or Batter Pudding. It evidently originated in Yorkshire, England and is enjoyed ...www.indiatimes.com/london.../yorkshire-pudding-55.html"
<a href="http://www.indiatimes.com/london-olympics-2012/olympics-2012-news/yorkshire-pudding-55.html" target="_blank">http://www.indiatimes.com/london-olympics-2012/olympics-2012-news/yorkshire-pudding-55.html</a></blockquote>
<div style="text-align: center;">
<img alt="Yorkshire pudding" height="352" src="http://upload.wikimedia.org/wikipedia/commons/c/c5/Traditional.Sunday.Roast-01-cropped.jpg" title="Yorkshire pudding" width="500" /> </div>
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I feel hungry just looking at what the athletes and officials will be missing if they don't try our traditional Sunday lunch out. The Reflector has a recipe for Prime rib roast and Yorkshire pudding. This is the first time that I've seen garlic added to the batter mix - whatever floats your boat I suppose. </div>
<div style="text-align: left;">
<br /></div>
<div style="color: red; font-style: italic;">
<span class="Apple-style-span" style="color: black; font-size: 19px; font-style: normal; font-weight: bold;"><a href="http://www.thereflector.com/restaurant_spotlight/article_1a2d9b8e-1f8c-11e1-bf85-0019bb2963f4.html%3Fmode%3Dimage%26photo%3D" target="_blank">Standing prime rib roast and Yorkshire pudding - The Reflector: On ...</a></span></div>
<div style="font-size: 10px;">
<a href="http://www.thereflector.com/restaurant_spotlight/article_1a2d9b8e-1f8c-11e1-bf85-0019bb2963f4.html%3Fmode%3Dimage%26photo%3D">(author unknown)</a></div>
<blockquote>
"One of the most traditional Christmas dinners involves cooking up a massive prime rib roast and serving it with Yorkshire pudding (not really a pudding more like ...www.thereflector.com/.../article_1a2d9b8e-1f8c-11e1-bf85-0..."
<a href="http://www.thereflector.com/restaurant_spotlight/article_1a2d9b8e-1f8c-11e1-bf85-0019bb2963f4.html%3Fmode%3Dimage%26photo%3D" target="_blank">http://www.thereflector.com/restaurant_spotlight/article_1a2d9b8e-1f8c-11e1-bf85-0019bb2963f4.html%3Fmode%3Dimage%26photo%3D</a></blockquote>
And next we have an apology from Jack for cooking poor Yorkshires. His second attempt included thyme, that's a bit different.
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<iframe frameborder="0" height="360" src="http://www.youtube.com/embed/UjPYaiZS8ek" width="520"></iframe></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-124110837084335744.post-40261234435485434402013-08-03T13:25:00.000-07:002013-08-03T13:25:00.418-07:00Maintaining Food Hygiene When Making Yorkshire Puddings<div>
Yorkshire puddings are one of the simplest things to make, but
they are a must on any discerning roast dinner lover’s plate. Whilst
making them is fairly straight forward, chefs should be careful not to
relax any food hygiene standards in the process.<br />
<br />
Using simple ingredients like eggs, flour, milk and water, it is possible to a make scrumptious accompaniment to a roast dinner.<br />
<br />
The
preparation process should only take about three minutes whilst cooking
them will take between 15-20 minutes until they reach your preferred
finish. However, in the preparation stage it is important to remember to
uphold basic food hygiene practices.<br />
</div>
<div>
Some basic food hygiene tips to be aware of.</div>
<ul>
<li>Check the use by dates on the products, in particular the eggs.</li>
<li>Make sure that all utensils are cleaned and that your hands are washed.</li>
<li>If
preparing and cooking other parts of the meal, make sure that the
ingredients for the Yorkshire Puddings don’t come into contact with any
raw meats.</li>
</ul>
<div>
Cross contamination is one of the most
common causes of food poisoning as people often forget to clean utensils
and chopping boards. These are then re-used for other foods and any
dangerous bacteria, possibly from raw poultry or other meats, is spread.<br />
</div>
So,
when making Yorkshire Puddings remember to do the right checks and also
ensure that there is no cross contamination. Why not check out <a data-mce-href="http://www.highspeedtraining.co.uk" href="http://www.highspeedtraining.co.uk/" target="_blank" title="High Speed Training">High Speed Training</a> to see what they can offer you today.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-124110837084335744.post-86952135649497096142013-08-01T15:56:00.000-07:002013-08-01T15:56:00.286-07:00Toad in Hole Recipe And How To Make Yorkshire Pudding Batter <div style="text-align: center;">
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My recipes: www.youtube.com
<b>Video Rating: 5 / 5</b></div>
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<object height="355" width="425"><param name="movie" value="http://www.youtube.com/v/n9NxNDi2AgI?fs=1" /><param name="allowFullScreen" value="true" /> <embed type="application/x-shockwave-flash" width="425" height="355" src="http://www.youtube.com/v/n9NxNDi2AgI?fs=1&rel=0" allowfullscreen="true"></embed></object> </div>
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In this episode, I show how to make a traditional Yorkshire Pudding using the Barber Family Recipe. Yorkshire Pudding is not a dessert, it's actually a like a roll that is served with dinner. Traditionally, it was used to lessen the amount of meat that needed to be served because it is cheap to make. Often it would be served for Sunday Dinner (lunch) along with a Pork Roast or Roast Beef and veggies. Tonight, I served it with Pan-Fried Pork Chops and roasted carrots. Here is what you will need to make your own Yorkshire Pudding: 7/8 Cup of All-Purpose Flour (or 100g) Pinch of Salt 1 Egg 280ml Milk Drippings/ Lard *Makes about 7-8 popovers. **Don't forget to pour little pork or beef gravy over the pudding. Alternate Recipe: 1 Cup of All-Purpose Flour* Pinch of Salt 1 Egg 1 1/4 Cup of Milk* Drippings/ Lard ***Alternate cooking method: put into one big pan and cook for about 30 minutes.</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-124110837084335744.post-37028716006154767782013-07-31T15:39:00.000-07:002013-07-31T15:39:00.427-07:00Yorkshire Pudding Round Up<div style="text-align: center;">
<a href="http://www.allposters.com/-sp/Whole-Roast-Turkey-on-Silver-Platter-Posters_i8661621_.htm?aid=482851467" target="_blank" title="roast turkey dinner"><img alt="roast turkey dinner" class="alignnone" height="355" src="http://imgc.allpostersimages.com/images/P-473-488-90/61/6163/S5MG100Z/posters/jon-edwards-whole-roast-turkey-on-silver-platter.jpg" title="roast turkey dinner" width="473" /></a>
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<div style="color: red; font-style: italic; text-align: center;">
<a href="http://www.allposters.com/-sp/Whole-Roast-Turkey-on-Silver-Platter-Posters_i8661621_.htm?aid=482851467" target="_blank">Roast Turkey Dinner Poster</a></div>
<div style="color: red; font-style: italic;">
<span class="Apple-style-span" style="color: black; font-style: normal;">We've long said on this blog that Yorkshire puddings aren't just for eating with roast beef dinners. We eat them all the time with other roasts and meats, even Christmas dinners wouldn't be the same without Yorkshires on the plate alongside turkey. </span></div>
<div style="color: red; font-style: italic;">
<span class="Apple-style-span" style="color: black; font-style: normal;">If you click on the following link you will find a very eggy Yorkshire pudding recipe with strange looking results made for a Thanksgiving dinner.</span></div>
<h3>
<a href="http://tikkido.com/node/755" target="_blank">Yorkshire Pudding Recipe--a Divine (and EASY) Holiday Dish ...</a></h3>
<div style="font-size: 10px;">
<a href="http://tikkido.com/node/755" target="_blank">(author unknown)</a></div>
<blockquote>
"Sure, Yorkshire pudding is more traditionally served with beef than turkey. But I, for one, never pass up a good excuse for Yorkshire pudding. What is it, you ask?tikkido.com/node/755"
<a href="http://tikkido.com/node/755" target="_blank">http://tikkido.com/node/755</a></blockquote>
Probably tastes great even though at least twice too much eggs were used. The last link offers a recipe that uses one less egg and shouldn't be as heavy as the last recipe. But first of all check out this video recipe using an old English leg of mutton.
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<div style="text-align: center;">
<iframe frameborder="0" height="360" src="http://www.youtube.com/embed/7r_1Q3_LlTk?wmode=transparent" width="520"></iframe></div>
<h3>
<span style="font-size: 18px;"><a href="http://meatandwildgame.about.com/od/Side_Dishes/r/Yorkshire-Pudding.htm" target="_blank">Traditional Yorkshire Pudding Recipe Meat & Wild Game Cooking ...</a></span></h3>
<div style="font-size: 10px;">
<a href="http://meatandwildgame.about.com/od/Side_Dishes/r/Yorkshire-Pudding.htm" target="_blank">(author unknown)</a></div>
<blockquote>
"Yorkshire pudding is really just the British version of pop-overs. They're incredibly easy to make and add a traditional touch to a holiday Prime rib roast ...meatandwildgame.about.com/od/Side.../Yorkshire-Pudding.ht..."
<a href="http://meatandwildgame.about.com/od/Side_Dishes/r/Yorkshire-Pudding.htm" target="_blank">http://meatandwildgame.about.com/od/Side_Dishes/r/Yorkshire-Pudding.htm</a></blockquote>
Next week we'll take a look at some Christmas recipes.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-124110837084335744.post-58554812022335522372013-07-30T15:49:00.000-07:002013-07-30T15:49:00.731-07:00A few weeks ago we had the family over for Sunday lunch, nine adults,
four grandkids. My wife as usual turned out a cracking meal, Roast beef
and lamb – The grandkids prefer lamb – roast potatoes, roast parsnip,
cauliflower, small boiled potatoes, carrots and of course Yorkshire
puddings with gravy and mint sauce for the lamb. All prepared and cooked
by my long suffering wife, the only exception being the Yorkshire
puddings which were precooked by “Aunty Bessie” and only needed to be
heated in the oven. If you haven’t tried “Auntie Bessie’s” Yorkshire
puddings, try them, they taste so good and are so reasonably priced that
it isn’t worth the time and effort of making your own.<br />
<br />
Anyway
after singing the praises of “Aunty Bessie,” I am blithering on as
usual and need to get to the point. Well, after overindulging, also as
usual, I sat with the two great grandmothers; my mum and my mother-in-
law and we began to reminisce about Sunday teatime in those far off days
when I was a lad. Everything then seemed to be home made and I might be
wrong, but to my mind, while the purse wasn’t deep, the table always
seemed to be laden with goodies.<br />
<br />
In those far off days
no one, as far as I can remember, was on a diet and everyone wasn’t
obese, in fact there seemed to be less people of goodly proportions
about then. Now that I think about it, the lack of hygiene regulations
in the grocer’s – bacon and hams hanging from the ceiling, butter in
wooden barrels, great round cart wheels of cheese, loose tea, sugar,
flour and a vast variety of dried goods, all packaged or cut and wrapped
by hand, with nary a rubber glove in sight – didn’t do us any harm and
none of us ever seemed to suffered from food poisoning. Yet in today’s
modern world preoccupied with hygiene, health, sell by dates, and
warnings on food preparation, people do come down with it.<br />
<br />
There
you are, I’ve had my bit to say about modern versus the old days, not
that I’m against the modern day in general, we have better housing,
better medical care, shorter working hours and better wages, but do we
have better food? Maybe it’s my rose tinted specs, but I like to think
not.<br />
<br />
So back to the spread on a typical Sunday teatime
when I was a lad living at home. Home baked bread buns, with butter and
jam. At least two plate pies, such as bacon and egg, mince and onion,
cheese and onion, corned beef and potato, steak and kidney, all baked on
enamel plates used solely for that purpose. Pickles, beetroot and sauce
to go with them, and of course the sweet stuff. There was always one
large sweet pie or tart and a variety of smaller cakes or tarts. As to
the larger variety, the selection might be Apple Pie, Blackberry and
apple pie, a custard tart or a treacle tart and the smaller, jam tarts,
sweet mince tarts, coconut hay stacks, teacakes, currant scones,
biscuits and little cakes with icing on the top.<br />
<br />
Mum
said my favourite was bacon and egg, and I had to agree, even though I
remember being partial to cheese and onion. Come to think of it, I liked
all of the rest too. The only thing I can ever remember not liking as a
lad was butter beans and I still had to eat them, because I wasn’t
allowed to leave the table until my plate was empty.<br />
<br />
I
know, I’m waffling again, so I’ll come to the point, after two hours
listening while the matriarchs discussed the finer points of cookery, I
managed to get the recipe for the bacon and egg pie. As a male with no
skill in the culinary arts, other than to consume the finished product, I
have reproduced said recipe below and since my mother is always right,
it will be my fault if it turns out wrong.<br />
<br />
Bacon And Egg Pie<br />
<br />
Serves 4<br />
<br />
Ingredients for short crust pastry<br />
<br />
8 oz plain white flour ¼ teaspoon salt 2 oz lard 2oz hard margarine 2 tablespoons cold water<br />
<br />
Mix
flour and salt in a bowl, cut lard and margarine into small pieces, add
them to the bowl and rub between the fingers until mixture is like fine
bread crumbs. Add water; stir until mixture begins to bind. Then use
your hands to knead lightly until the dough is formed.<br />
<br />
Roll out on floured board, grease 8- inch pie tin and line with pastry, leaving enough pastry for a lid.<br />
<br />
Filling ingredients<br />
<br />
8 oz bacon<br />
<br />
2 large eggs<br />
<br />
A shake of pepper<br />
<br />
Half pint milk<br />
<br />
Cut bacon rashers in half, fry on gentle heat for five minutes, do not crisp, drain off fat.<br />
<br />
Place eggs in basin add pepper to taste, add milk and whisk gently together.<br />
<br />
Cover base of pie with bacon, pour on egg mixture.<br />
<br />
Cover with pastry lid, crimp edges, cut two small slits in top and brush with milk.<br />
<br />
Bake in moderate oven, Gas mark 6 / 400° F / 200° C for 30 minutes.<br />
<br />
Copyright Fred Watson 2007<br />
Fred
Watson published his first book, a fantasy adventure novel aimed at the
8-12 age group, in November 2006. A grandfather of four, he loves to
write for all age groups, has an abiding interest in history and
continues on a regular basis to add new stories etc to his website.
http://www.footprintpublishing.co.uk<br />
<br />
Article from <a data-mce-href="http://www.articlesbase.com/recipes-articles/sunday-lunch-sunday-tea-recipe-bacon-and-egg-pie-316466.html" href="http://www.articlesbase.com/recipes-articles/sunday-lunch-sunday-tea-recipe-bacon-and-egg-pie-316466.html" target="_blank">articlesbase.com</a><br />
<br />
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A cooking tip from the Tesco kitchens - helping you get the best from your groceries. For more info go to www.tesco.com/groceryUnknownnoreply@blogger.com0tag:blogger.com,1999:blog-124110837084335744.post-78164858968584034862013-07-29T13:40:00.000-07:002013-07-29T13:40:00.537-07:00A Yorkshire Pudding Eating Contest In Thailand<div style="text-align: center;">
<img alt="Yorkshire pudding" src="http://upload.wikimedia.org/wikipedia/commons/5/5f/Yorkshire_Pudding_cooked_in_tin_muffin_tins_2007.6.29.JPG" width="500" /></div>
<div style="color: red; font-style: italic;">
<br /></div>
<div style="color: red; font-style: italic;">
<span class="Apple-style-span" style="color: black; font-style: normal;">Yorkshire puddings are not just popular in England, they are cooked and eaten all over the world and there was even a Yorkshire pudding eating contest in Thailand. You can read more about the contest if you click on the link.</span></div>
<h2 class="h2-curate">
<span style="font-size: 18px;"><a href="http://gbboden.com/blog/yorkshire-pudding-eating-contest" target="_blank">Yorkshire Pudding Eating Contest | Bert in Chiang Mai</a></span></h2>
<div style="font-size: 10px;">
<a href="http://gbboden.com/blog/yorkshire-pudding-eating-contest">(author unknown)</a></div>
<blockquote>
"Last night was the 9th Annual Yorkshire Pudding Eating Contest at The Pub on Huay Kaew Road. The winner this year was Tom who ate 37 Yorkshire Puddings ...gbboden.com/blog/yorkshire-pudding-eating-contest"
<a href="http://gbboden.com/blog/yorkshire-pudding-eating-contest" target="_blank">http://gbboden.com/blog/yorkshire-pudding-eating-contest</a></blockquote>
I would imagine that they were muffin tin size and not giant Yorkshires. You can see how Yorkshire puddings are made in the video below.
<br />
<div style="text-align: center;">
<iframe frameborder="0" height="360" src="http://www.youtube.com/embed/atTa6PRzZ8M" width="520"></iframe></div>
<div style="text-align: left;">
Check out our traditional <a href="http://yorkshirepuddingrecipes.blogspot.co.uk/2013/07/yorkshire-pudding-recipe.html" rel="nofollow" target="_blank">Yorkshire pudding recipe</a></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-124110837084335744.post-55319825832424748422013-07-28T15:45:00.000-07:002013-07-28T15:45:00.120-07:00Roast Beef & Yorkshire Pudding Recipe<div style="text-align: center;">
<object classid="clsid:d27cdb6e-ae6d-11cf-96b8-444553540000" codebase="http://download.macromedia.com/pub/shockwave/cabs/flash/swflash.cab#version=6,0,40,0" height="355" width="425"><param name="allowFullScreen" value="true" /><param name="src" value="http://www.youtube.com/v/DYX6j0ZJPTk?fs=1&rel=0" /><param name="allowfullscreen" value="true" /><embed width="425" height="355" type="application/x-shockwave-flash" src="http://www.youtube.com/v/DYX6j0ZJPTk?fs=1&rel=0" allowFullScreen="true" allowfullscreen="true" /></object> </div>
<div style="text-align: center;">
<br /></div>
<div style="float: left; margin: 5px; text-align: center;">
<img alt="" src="http://i.ytimg.com/vi/DYX6j0ZJPTk/default.jpg" /></div>
<br />
<br />
<br />
<br />
<br />
<br />
Roast Beef & Yorkshire Pudding Recipe by Nigel Smith for Kleeneze <br />
<br />
2lb Sirloin of Beef<br />
Vegetable Oil<br />
Salt & Pepper<br />
Potatoes Peeled<br />
Thyme & Rosemary<br />
<br />
Place the Kleeneze Roaster / Baking Sheet onto a high heat and pour in some vegetable oil from the Kleeneze store and pour box set. When oil is hot add beef using nylon tongs and seal golden brown. Add potatoes and season. Sprinkle with Thyme and Rosemary taken fom Kleeneze green bags. Roast for I hour gas mark 6, 175 degrees. Remove from oven and leave to rest fro 5-10 mins. Carve and serve.<br />
<br />
Yorkshire Puddings<br />
<br />
4 oz of Flour<br />
2 eggs<br />
8 fluid oz Milk<br />
Salt & Pepper<br />
<br />
Sieve flour into a bowl. Make a well in the centre and add eggs from the egg tray and a little of the milk taken from the Kleeneze store and pour range. Whisk together to make a thick batter then gradually whisk in remaining milk. Season with Salt & pepper. Using Kleeneze Yorkshire Pudding tray pour in hot oil and then batter. Bake in a hot oven gas mark 6, 175 degrees for 30 mins until risen and golden brown. Serve with Roast Beef. Product prices correct at time of production.
<b>Video Rating: 5 / 5</b><br />
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<div style="text-align: center;">
<b> </b>
<object classid="clsid:d27cdb6e-ae6d-11cf-96b8-444553540000" codebase="http://download.macromedia.com/pub/shockwave/cabs/flash/swflash.cab#version=6,0,40,0" height="355" width="425"><param name="allowFullScreen" value="true" /><param name="src" value="http://www.youtube.com/v/5Y4IHO4V60g?fs=1&rel=0" /><param name="allowfullscreen" value="true" /><embed width="425" height="355" type="application/x-shockwave-flash" src="http://www.youtube.com/v/5Y4IHO4V60g?fs=1&rel=0" allowFullScreen="true" allowfullscreen="true" /></object>
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<div style="float: left; margin: 5px;">
<img alt="" src="http://i.ytimg.com/vi/5Y4IHO4V60g/default.jpg" /></div>
My recipes: www.youtube.com
<b>Video Rating: 4 / 5</b>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-124110837084335744.post-79660265131361811112013-07-28T14:05:00.004-07:002013-07-28T14:07:09.511-07:00Olympic Yorkshire Pudding Recipes<div style="color: red; font-style: italic;">
<span class="Apple-style-span" style="color: black; font-style: normal;">Yorkshire puddings are being talked about quite a lot this week alongside other traditional British fare. That's because of the other big item in the news, the Olympic games. Apart from the focus on the UK worldwide we are welcoming thousands of visitors from overseas who are here to take part in the games, contestants and officials. Also those who are looking forward to watching the athletes compete.</span></div>
<div style="color: red; font-style: italic;">
<br /></div>
We have famous chefs who are renowned for their delicious food - even if nowadays some of it looks as if it would be more at home in a science lab that on a dinner table. No matter how many famous chefs we have when it comes down to food we Brits are known for our traditional fare like fish and chips, haggis, eccles cakes, scouse and last but not least good old roast beef and Yorkshire pudding.
Yorkshire puddings can be eaten with many things besides beef, but there are also several cuts of beef and ways of cooking the meat. Following you will find the link to a recipe for Shoulder roast in peppercorns with Yorkshire pudding. The Yorkshire pudding recipe is one of those alien ones with too many eggs, for our traditional recipe <a href="http://yorkshirepuddingrecipe.co.uk/yorkshire-pudding-recipe" target="_blank">click here</a>.
<br />
<h3>
<a href="http://www.joyofkosher.com/recipe/shoulder-roast-in-peppercorn-jacket-and-yorkshire-pudding/" target="_blank">Shoulder Roast in Peppercorns with Yorkshire Pudding | Recipe of ...</a></h3>
<div style="font-size: 10px;">
<a href="http://www.joyofkosher.com/recipe/shoulder-roast-in-peppercorn-jacket-and-yorkshire-pudding/" target="_blank">(author unknown)</a></div>
<blockquote>
"Shoulder bolo is a very lean, boneless solid piece of meat. It is used in most delicatessens as their rare roast beef cut and because it is sliced very thin we can get away with dry roasting it rather than having to braise or stew it.t..."
<a href="http://www.joyofkosher.com/recipe/shoulder-roast-in-peppercorn-jacket-and-yorkshire-pudding/" target="_blank">http://www.joyofkosher.com/recipe/shoulder-roast-in-peppercorn-jacket-and-yorkshire-pudding/</a></blockquote>
<div style="text-align: center;">
<a href="http://www.joyofkosher.com/" target="_blank"><img alt="" src="http://www.joyofkosher.com/wp-content/uploads/2012/07/shld-roast-05841.jpg" style="height: 333px; width: 280px;" /></a></div>
<div style="color: red; font-style: italic;">
<span class="Apple-style-span" style="color: black; font-style: normal;">A member of the copykat forum posted the following <i>delicious</i> sounding recipe.</span></div>
<h3>
<a href="http://www.copykatchat.com/tried-true/55783.htm" target="_blank">Deliscious Chicken Pot Pie in Yorkshire Pudding</a></h3>
<div style="font-size: 10px;">
<a href="http://www.copykatchat.com/tried-true/55783.htm" target="_blank">(author unknown)</a></div>
<blockquote>
"Yorkshire Pudding: 2 eggs 1 c flour 1 c milk ½ t salt Mix all together in small bowl and set aside while making filling. Chicken Pot Pie Filling: 2 c.www.copykatchat.com/tried-true/55783.htm"
<a href="http://www.copykatchat.com/tried-true/55783.htm" target="_blank">http://www.copykatchat.com/tried-true/55783.htm</a></blockquote>
Another recipe using too many eggs. Our friends from across the Atlantic like to change the English language and now they are changing our traditional Yorkshire pudding recipe.. the nerve of it!
Finally we have a video showing you how to make mini toad in the hole, enjoy.<br />
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<iframe frameborder="0" height="360" src="http://www.youtube.com/embed/ENwIt_pXwJE" width="520"></iframe></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-124110837084335744.post-90073383929395396032013-07-26T15:38:00.000-07:002013-07-26T15:38:00.318-07:00Cooking Recipe For British CuisineBritish cuisine has always suffered from bad press. The simple homespun fare and plain preparation of most traditional British foods pales when compared to French haute cuisine, and it's not uncommon for food critics to sound almost apologetic when writing about traditional British dishes as if there were something shameful in enjoying a good, thick joint of beef with an accompaniment of Yorkshire pudding. If they speak in glowing terms of anything at all, it is a nod to the clever naming of British foods, where dishes like bubble and squeak and spotted dick appear on restaurant menus.<br />
<br />
And yet, for all the snickering and apologetic references, British cuisine at its best is hearty, delicious, simple fare on which to fuel the nation that influenced the entire world. There is no other nation in the world that does a roast of beef to such perfection, nor any better accompaniment to the succulent meat than a puffed, piping hot Yorkshire pudding prepared in its drippings, and few cuisines have a dessert that can compare with the pure heaven that is a well made trifle or treacle tart.<br />
<br />
British cuisine is a blending of the practical with the nutritious. If it is, as some say, unimaginative, that may be because the food itself needs little imagination to fancy it up and make it palatable. It is certainly not because the British mind lacks imagination when it comes to food - the common names for everyday meals sometimes require a translator just so you'll know what's on your plate. A walk through a restaurant take-away menu offers such dishes as 'mushy peas', steak and kidney pie, fish and chips and bangers and mash.<br />
<br />
There are well-known British dishes for eating at each meal. Some of the most popular include:<br />
<br />
<b>Breakfast: </b><br />
<br />
A full English country breakfast includes meat, eggs, pancakes or toast and side dishes like hash and bangers and mash. It's hearty fare, the sort that is set on the table for dinner in most other cultures. It often includes leftovers from last night's dinner, diced and fried together with seasonings and butter, sometimes called country hash.<br />
<br />
<b>Tea:</b><br />
<br />
The tradition of mid-afternoon tea is one that's been observed by the British for centuries. Among the most common dishes served at mid-afternoon tea are finger-foods like crumpets with jam and clotted cream, dainty watercress sandwiches and scones with raisins or dried fruits.<br />
<br />
<b>Sunday Dinner:</b><br />
<br />
The Sunday dinner has a long tradition as being a family occasion - the one meal of the week at which all family members gathered. A roast joint of meat - beef, lamb, pork or chicken - is nearly a requirement, and it is served with a potato and vegetable, and very often accompanied by Yorkshire pudding.<br />
<br />
Puddings and custards feature prominently in British cuisine. Baked, boiled or steamed, puddings are usually made with suet and breading, and studded with dried fruits and nuts. One of the most popular and delightful British desserts is the trifle, and there are nearly as many variations as there are cooks. The base is a sponge cake, often left over from another meal. Soaked in Madeira or port, it is layered in a dish with custard, jam, fruits and Jell-O and topped with whipped cream. The end result is a delicious mélange that is features all that is good about British cookery - plain, practical cooking that is meant to fill the belly and satisfy the taste buds.<br />
<br />
<div>
Find tips about <a href="http://www.cheesefacts.org/mimolette_cheese/mimolette_cheese.html" onclick="javascript:_gaq.push(['_trackPageview', '/outgoing/article_exit_link']);" rel="nofollow" target="_blank">mimolette cheese</a> and <a href="http://www.cheesefacts.org/cottage_cheese_diet/cottage_cheese_diet.html" onclick="javascript:_gaq.push(['_trackPageview', '/outgoing/article_exit_link']);" rel="nofollow" target="_blank">cottage cheese diet</a> at the <a href="http://www.cheesefacts.org/" onclick="javascript:_gaq.push(['_trackPageview', '/outgoing/article_exit_link']);" rel="nofollow" target="_blank">Cheese Facts</a> website.
Article from <a href="http://www.articlesbase.com/food-and-beverage-articles/cooking-recipe-for-british-cuisine-2609023.html" target="_blank">articlesbase.com</a><br />
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<div style="text-align: left;">
www.mahalo.com Yorkshire puddings, affectionately known as Yorkies, are an integral part of the classic English "Roast Beef and Yorkshire Pudding" dinner. They are notoriously difficult to make well, many have struggled to get them to rise, and traditionally people will look to their mother or grandmother for tips on how to make Yorkshire pudding. Remember those flat hard lumps of batter that you have pulled from the oven at the last minute? Too late then to make any more, dinner was served!</div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-124110837084335744.post-82799741146891315092013-07-24T15:28:00.000-07:002013-07-24T15:28:00.279-07:00Valentines Day Pancakes Made From A Yorkshire Pudding RecipeBeing a Yorkshire lass I've used a Yorkshire pudding recipe many
times over the years, but that's been mostly to make them the
traditional way and to be eaten with the Sunday roast whether it be
beef, pork, lamb, chicken or turkey. Of course they are associated with
roast beef mainly but they taste just as good with other types of roast
dinners and they can be quite flexible.<br />
<br />
Originally they
were dished up as a starter to fill you up before the main course so
that you didn't want as much expensive meat. Nowadays they are usually
part of the main course alongside meat, potatoes, vegetables and gravy,
but they have been known to appear as a dessert too!<br />
<br />
One of my
favourites is Toad in the Hole. Sausages baked in Yorkshire pudding
batter mix and served with vegetables and a thick, tasty onion gravy. Or
another variation of that can be found in many a cafe or pub dining
area and that's giant Yorkshires filled with sausages and onion gravy.
Or giant Yorkshires filled with roast beef, onions and gravy, though I'm
sure that other types of meat would be just as good, depending upon
your tastes.<br />
<br />
Another variation came as a total shock to me. There I
was in a Chinese restaurant in Castleford checking out the buffet
and next to the spring rolls and wontons I saw a strange sight of small
Yorkshire puddings filled with a chicken and vegetable sauce. Of course I
had to try them but to be honest I found them a bit bland and wondered
if a curry sauce would have excited the taste buds a bit more.<br />
<br />
I've
heard that they can be found in restaurants, but I've only ever found
them in M & S. That is steak and mushroom baked in a pie made with
the Yorkshire pudding batter mix. They are gorgeous and I would love to
be able to make them but I can't figure out how to bake them with a top
on and still get them crispy on the outside.<br />
<br />
However, I'm a dab
hand with the normal uses and experimenting with Yorkshire pudding
desserts has been interesting and tasty. Mini Yorkshires baked in tart
or muffin tins served cold with mandarin oranges inside them and topped
with a dollop of lemon ice cream is delicious. Raspberries and either
chocolate sauce or ice cream are an alternative filling, or kiwi fruit,
strawberries and fresh cream. Almost anything goes really.<br />
<br />
For
Valentines day you can round your meal off with heart shaped pancakes
made with Yorkshire pudding batter which also happens to be the same
recipe as pancake batter mix.<br />
<br />
<strong>Valentines Pancakes Recipe</strong><br />
<br />
<strong>Ingredients:</strong><br />
* Yorkshire pudding batter or pancake mix<br />
* red food coloring<br />
* Sliced fresh fruit including melon, passion fruit, strawberries and banana<br />
* Lemon flavoured ice cream or squirty cream for the more adventurous!<br />
<br />
<strong>Directions:</strong><br />
Mix a couple of drops of red colouring into your favorite <a data-mce-href="http://yorkshirepuddingrecipe.co.uk/yorkshire-pudding-recipe" href="http://yorkshirepuddingrecipe.co.uk/yorkshire-pudding-recipe" target="_blank" title="yorkshire pudding recipe">Yorkshire pudding recipe</a>/pancake
batter recipe, then spoon the pink batter into a heated skillet to form
a heart shape. This method can also be used to form other fun shapes.<br />
<br />
When
cooked cool and top with slices of mixed fresh fruit and lemon ice
cream. To make it more festive you can top with chocolate chips or
cherries.<br />
<br />
This is a nice light dessert to end a Valentines day or any other romantic meal.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-124110837084335744.post-9587471204955674722013-07-22T05:34:00.001-07:002013-07-22T05:34:14.814-07:00Tips For Making Delicious Yorkshire Puddings<div class="separator" style="clear: both; text-align: center;">
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Once an obscure peasants' food, Yorkshire pudding has risen to the
rank of a traditional Sunday dinner dish. These days it's even something
of a gourmet item, as presented by chefs like Delia Smith and James
Martin. Not too shabby for a simple savoury dish made from nothing but
the most basic ingredients. Its popularity speaks for its tastes, but
there's more to making a great Yorkshire than you might realise.<br />
<br />
<b>The Ideal Yorkshire Pudding?</b><br />
<br />
As
with any common, traditional dish, opinions vary on what makes the best
Yorkshire pudding. Most fans can agree on a few essential qualities,
though. While it should puff a bit, it shouldn't be quite as high or
light as, say, a popover. The inside should be soft, but not soggy, and
the underside nice and crisp.<br />
Originally Yorkshire pudding was
served before the roast in the hope that people would fill up on that
first, so the meat would go a bit further. But there's an even better
reason to eat it first, while it's still piping hot. Straight out of the
oven, the pudding is light and puffy, and the bottom is still
satisfyingly crisp. As it cools, though, it tends to fall and get soggy
on the bottom.<br />
<br />
<b>Popular Variations</b><br />
<br />
Yorkshire pudding batter
consists of flour, eggs, and milk, and is traditionally baked in the
drippings from roast beef. Some cooks, however, enhance the flavor with
herbs like parsley, sage, thyme, and rosemary. If you decide to
experiment with herbs, use a light hand at first to avoid overpowering
the flavor of the pudding and drippings.<br />
<br />
While you can spice up
your pudding with different ingredients, it's the cooking technique that
really makes the difference. These days you can buy pudding mix and
even frozen Yorkshire puddings, but making it from scratch gives you
more control over the process, so the outcome is usually better.<br />
<br />
<b>Yorkshire Pudding Cooking Tips</b><br />
<br />
If
there's one thing that's critical to making a delicious Yorkshire
pudding, it's temperature. This is not a delicate souffle that's going
to burn if it gets a degree too hot. High temperatures are a must. First
of all, the cooking fat and the pan for the pudding must be hot before
you add the batter. The fat should be smoking slightly and the batter
should sizzle as it hits the fat in the pan.<br />
<br />
What's more, the
pudding needs an oven temperature of about 225 C to cook properly. The
trouble with this is that it's too hot for the roast beef, so you don't
want them in the oven at the same time. One way around this is to remove
the roast when it's partially cooked and turn up the oven heat to cook
the pudding. The pudding won't take long and the roast will stay hot and
continue to cook if covered.<br />
<br />
Getting Yorkshire pudding to turn
out just right takes a bit of practice, but there's nothing complicated
about it. Whether you're planning on roast beef for your next Sunday
dinner or you're just in the mood for some old-fashioned comfort food,
try making this pudding from scratch and you might be surprised how well
it turns out.<br />
<br />
Click on the link to find a traditional <a data-mce-href="http://www.yorkshirepuddingrecipe.co.uk" href="http://yorkshirepuddingrecipes.blogspot.co.uk/2013/07/yorkshire-pudding-recipe.html" target="_blank" title="Yorkshire pudding recipe">Yorkshire pudding recipe</a>
and many worldwide recipes at http://yorkshirepuddingrecipe.co.uk
Yorkshire is the largest county in England and a great place to visit.
The UK Smart Guide offers masses of information for travelers in the UK
including <a data-mce-href="http://www.uksmartguide.com/Yorkshire.html" href="http://www.uksmartguide.com/Yorkshire.html" target="_blank">places in Yorkshire</a>.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-124110837084335744.post-32000947135308879252013-07-22T04:05:00.002-07:002013-07-22T04:05:38.738-07:00Science Of A Yorkshire Pudding<br />
<div style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;">
<img alt="roastbeef and York" class="size-thumbnail wp-image-1473 alignleft" data-mce-src="http://yorkshirepuddingrecipe.co.uk/wp-content/uploads/2009/10/roastbeef-and-York-150x150.jpg" height="150" src="http://yorkshirepuddingrecipe.co.uk/wp-content/uploads/2009/10/roastbeef-and-York-150x150.jpg" title="roastbeef and York" width="150" /></div>
<br />
Many many people ask me about “yorkies”, as a lad I always had them
bathed in thick gravy before my Sunday dinner. As well having a couple
with the dinner, my starter was baked in a loaf tin. Now I use them
either in a loaf tin or a flan tin, and fill them with a thick lamb stew
or hot pot.<br />
<br />
But so many people have problems with them, even with
packet mixes too. What about these problems many people have making
them . . . why do they not rise? Why do they fall flat? Should they be
crisp or soft? The latter for me is a totally personal issue, some like
them soft, some crisp on the outside and soft in the middle.<br />
<br />
When
you lash them with a gravy does it make any real difference? But to
answer the main problems people have with them, rising and falling flat.
One must think and understand about why and how this happens to answer
it. They rise mainly because of the egg content in the mixture . . .
NEVER add baking powder!<br />
<br />
For this rising to occur the mixture
needs instant heat, this creates steam and they puff up and rise - so
the oven, etc must all be pre-heated, a slow gentle heat or cold oven
will not work. They will fall flat if they are removed from the oven
too soon. If they do not slightly crispen on the outside the structure
of the egg and flour mixture does not fully 'dextrinise' meaning its
structure will not hold its own weight . . . think of building a sky
scraper out of wood, eventually it will buckle and collapse under its
own weight.<br />
<br />
Cooking times will always vary, as everyone's oven is
slightly different and because we tend to open and close the door to
remove the meat, the potatoes, etc. So the 12 minutes I have given here
is approximate only, one will need to judge and modify accordingly.<br />
<br />
Yorkshire Pudding:<br />
The secrets To get a good rise one must fill the mix with as much egg
as possible using only a drizzle of milk. Unfortunately the recipe here
then is not 'foolproof' in amounts, as I cannot guarantee the size of
eggs that you use and they do differ in amount by as much as 20gm per
egg, so it is best to adjust the flour rather than the egg.<br />
<br />
The trick is to pack the mixture with eggs!<br />
<br />
Use
deep sided muffin trays and heat these trays up prior to use Put in a
good measure of hot oil into each mould. If the oil is really hot, until
it just starts to give of a slight haze but not quite smoking
(approximately 180°C) the moment the batter is poured in, it will
sizzle, begin to cook and rise at the sides immediately.<br />
This
gives that 'hollowed' centre look that can be filled and will hold the
gravy Do not worry about the oil content too much: if you want perfect
'Yorkies' you have to live with it and most of it will still be there
when they are cooked and can be poured away for re-use when you remove
the final, cooked product<br />
<br />
With experience one will be able to
judge when they can be removed and not fall flat / deflate. If you
notice that they are beginning to, pop them straight back in for a few
more minutes, this allows the correct amount of hardening / crispening
of the outer walls to develop and holds the shape and size.<br />
<br />
About
the author: Spud Larkin is an up and coming food writer and critic,
already renowned throughout the north-east of England for his honest and
open reviews that come straight from the heart and tongue.<br /> read more of his reviews at <a data-mce-href="http://www.onlygoodfood.co.uk" href="http://www.onlygoodfood.co.uk/" target="_blank">Only good food</a><br />
Article Source: <a data-mce-href="http://www.articledashboard.com/Article/Science-of-a-Yorkshire-Pudding/344140" href="http://www.articledashboard.com/Article/Science-of-a-Yorkshire-Pudding/344140" target="_blank">Science of a Yorkshire Pudding</a>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-124110837084335744.post-84581884080199763502013-07-22T04:00:00.001-07:002013-07-22T04:02:21.903-07:00Recipe And History Of The UK's Favourite Sunday Roast<div class="separator" style="clear: both; text-align: center;">
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A ritual that dates back to the industrial revolution, the Sunday
roast is one of the United Kingdom’s most storied and delicious of
traditions. Consisting of a joint of roasted meat, roasted vegetables,
and Yorkshire pudding, the Sunday roast is practice observed by almost
every household in Britain and Ireland.<br />
<br />
It is believed by many
that this tradition began because a roast could be placed in the oven
Sunday morning and would be finished cooking by the time the family
returned home from church in the afternoon. This meal is usually enjoyed
in the afternoon and is sometimes alternately referred to as Sunday
Lunch and Sunday Joint (referring to a joint of meat).<br />
<br />
Along with
their choice of roast beef, lamb, or turkey; a variety of roast seasonal
vegetables are also customarily served during a Sunday roast. Potatoes,
carrots, peas, turnips, parsnips, cabbage, and broccoli are among many
of the vegetables that are served either roasted or boiled.<br />
<br />
Below
is a recipe for a traditional Sunday roast, complete with roast beef,
vegetables, and Yorkshire pudding. First you will need the following
cookware and ingredients.<br />
<br />
<b>The Roast:</b><br />
<br />
2 ½ pounds beef round roast<br />
salt and pepper to taste<br />
1 tablespoon butter<br />
¼ cup water<br />
¼ teaspoon dried sage <br />
Dutch oven<br />
<br />
First preheat the oven to 175 degrees C. Next season the roast with
salt and pepper. Melt 2 tablespoons butter in a Dutch oven over medium
heat. Brown the outside of the roast on all sides in the butter. Once
browned, add ¼ cup of water to the pan, and sprinkle ¼ teaspoon of sage
onto the roast. Place onion and garlic into the pan if you like and
season with seasoning salt.<br />
<br />
Next cover the pot, and place the
roast in the oven for 1 to 2 hours, depending on how well done you
prefer your meat. 1 hour will cook the roast rare and 2 hours will be
well done. Remove the cooked roast from the oven and place it in a pan
and keep it warm.<br />
<br />
<b>The Vegetables:</b><br />
<br />
If you
want roasted vegetables with your roast, cut peeled potatoes, carrots,
onions, parsnips, and turnips into quarters, toss with a little
vegetable oil, and add salt and pepper. After the roast has cooked for
about 45 minutes, arrange the vegetables in a separate pan and let them
cook until tender. They should be done about the same time as the roast.<br />
<br />
<b>Yorkshire Pudding</b>:<br />
<br />
1 ½ tablespoons butter<br />
1 ½ tablespoons flour<br />
¼ cup cold water<br />
¼ teaspoon sage<br />
Drippings from the Roast<br />
Frying pan<br />
<br />
Melt
1 ½ tablespoons of butter in a frying pan. Whisk flour with melted
butter until its smooth. Remove the pan from the stovetop and stir in ¼
cup cold water. Mix the ingredients until you have a paste. Return the
pan to medium heat and season with sage. Mix in the drippings from the
roasting pan and stir constantly until the gravy is thick. Lastly, pour
the mix over the roast and vegetables.<br />
<br />
John Corso is an author who writes recipes and articles for <a data-mce-href="http://www.Cookwareessentials.co.uk" href="http://www.cookwareessentials.co.uk/" target="_blank">Cookware Essentials.co.uk</a>.<br />
Article Source: <a data-mce-href="http://www.articledashboard.com/Article/Recipe-and-History-of-the-UK-Sunday-Roast/711855" href="http://www.articledashboard.com/Article/Recipe-and-History-of-the-UK-Sunday-Roast/711855" target="_blank">Recipe and History of the UK Sunday Roast</a>Unknownnoreply@blogger.com0