Yorkshire Puddings with Minced Beef and Horseradish
The show really appeals to more, as its putting a modern twist of traditional cooking, a bit of food history which I love and an insight into modern Britain with its immigrant culture. Really so much more fascinating that some of his other shows.
We missed the first episode, but in episode 2 he made Yorkshire Puddings which I remember Mum used to make with her roast beef, lovely and moist to soak up the meat juices. Well this week I just had to have something different and looked on the internet what could I do with these puddings and mince and hey presto! this recipe appeared: http://www.cookitsimply.com/recipe-0010-0u16703.html. I didn't use their YP recipe, I used what was on the show, but did use their mince part. I was especially glad to have use of the horseradish which is still sitting in the fridge since Mum's birthday!
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plain flour (never use self raising flour)
fat drippings from meat or just oil
1 onion, chopped
500g minced beef
4 tablespoons of horseradish
1 tablespoon of Worcestershire sauce or soya sauce if you don't have any
1 carrot, grated
Preheat the oven to 220C. In a cupcake pan, add a teaspoon of oil to the bottom and put in the oven while preheating. It should heat up until the oil is smoking and the batter should sizzle when you pour it in.
In a measuring cup, measure out equal quantities or egg, milk and flour. Beat out the lumps and add the salt. Put into the fridge to chill for at least 10 mins or while the oil heats in the oven. The consistency should be thicker than pancake batter.
When the oven is hot and the oil is smoking, quickly add the batter to 3/4 full and pop it back in
Do not open the oven until cooked, at this size it should take 15mins or it will flop. It should be crispy.
Fry onions then brown mince. Add stock, horseradish, Worcestershire sauce. Simmer until the meat is moist but it is no longer a soupy mixture.
Serve with the Yorkshire Puddings to mop up the sauce and top with the raw shredded carrot to freshen it up.