MINI YORKSHIRE'S WITH VENISON AND CRANBERRY AND RARE BEEF AND HORSERADDISH

 

 

FAB MINI MOUTHFUL OF LIGHT YORKSHIRE PUDDING FILLED WITH CRANBERRY JAM AND TOPPED WITH RARE VENISON FILLET

 

FILLED WITH CREAMY CREME FRAICHE HORSERADISH AND RARE FILLET OF BEEF

 

These little gems are a real crowd pleaser, just small enough to be a single mouthful full of pleasure the light airy Yorkshire pudding with the sweet cranberry jam and the depth of the venison, then the creamy fieriness of the horseradish with the richness of the rare beef, you wont stop at one!

 

Makes 36

 

Ingredients

FOR THE YORKSHIRE

200g plain flour, exactly

200g eggs, exactly, no shells

200g creamy Jersey milk, exactly

1 pinch salt

 

1 8oz fillet of venison

1 8oz fillet steak

1 glug oil

1 knob butter

3 tbsp horseradish sauce

2 tbsp creme fraiche

3 tbsp cranberry jelly warmed

Salt and pepper

 

First pan sear the fillets, heat a pan to a high heat, rub the venison and beef fillet with the oil and season with salt and pepper, add a dash of oil to the pan and the butter and sear the fillets for a minute on each side caramelising with good colour.  Remove and rest for 20 minutes.  Slice very thin.

 

It is the method that makes for successful Yorkshire puddings, I have tried many methods, resting, chilled resting, 24hr resting and going straight at it!  This recipe and method have always given me perfect tall show stopping Wow Yorkshires, why?  I don't know!

 

Season the flour after you have weighed it, beat the eggs into the flour until you have a smooth paste, now slowly beat in the milk until you have a lovely smooth batter consistency.  Pour in to a easy to use jug and leave to rest at room temperature for at least an hour if you can.

 

Take your Yorkshire tin and place approx 1/2 tsp of fat into each well, place in the oven at 220 degrees for approx 7 minutes until the fat it really really hot, but not burning.  Now this is important, remove the tin from the oven and pour in the batter half way in each well, and return to the oven, do not bang or knock the tin, this you need to do in under 30 seconds to help keep the fat hot and ensure that glorious rise from the Yorkshires.  Once you have returned the tin to the oven, under NO circumstances open the the oven, these will take 12 minutes if mini and approx 18 minutes for standard larger puddings, it is better to cook your pudding for a minute over than under.

 

Quick and easy to assemble. just line up your mini Yorkshires, fill half with the warmed cranberry jelly and the other half with the creme fraiche horseradish, top with a twisted piece of venison fillet or beef fillet and then top some of the puddings with a extra drizzle of sauce, maybe some greenery.