This is such a lovely way to eat a rare beef sandwich, I got this from Andy Bates, but have used my own yorkshire pudding recipe as it works every time, I love this simple twist on the great Sunday Roast, it brought back a memory of old fashioned Sunday's, when Sunday's were something special, where the local village pub closed at 2pm and then there was a big family roast dinner, then the afternoon was very quite with everyone on the sofa and dad asleep in the chair, (I lived in a wonderful 12th century village pub for most of my childhood) . The juicy roast beef sandwiched in the yorkshire pudding with the thin crispy chewy onion rings and the creme fraiche horse radish really deliver a full burst of the Sunday flavour and texture to your taste buds.
INGREDIENTS
FOR THE YORKSHIRE
200g plain flour
200g milk
200g eggs
1 pinch salt
1 tbsp fat
Very important to weigh these ingredients. Mix the eggs with the flour with the salt until no lumps then add the milk to make a smooth batter, leave to rest on the side for at least 1 hour if you can. Pre- heat your oven to 200 degrees, place 1/4 tsp of goose fat or dripping in to each well of your yorkshire pudding tin, ten minutes before cooking place the tin in the oven so that the fat is smoking hot, as fast as you can remove the tin with the hot fat from the oven and pour in the batter mix and return back to the oven, do not be tempted to open the oven door at all! Cook for 15 minutes or so and the yorkshire puddings should have risen high and be light, crisp and ready.
CRISPY GORGEOUS FRIED ONION RINGS
INGREDIENTS
2 large onions fine sliced into rings
100g plain flour
1 tsp salt
1/2 tsp white pepper
2 ltr oil for frying
Heat the oil to 190 degrees. Separate all the onion rings and toss in the seasoned flour really well, fry in batches until crisp and golden, and drain on kitchen paper, I like to sprinkle a little salt over the hot crisp cooked onion rings and then find I have to protect them from everyone trying to eat them before I have loaded them on the yorkshires.
RARE ROASTED FILLET OF BEEF
INGREDIENTS
3lb centre cut of fillet of beef
50ml oil
Salt and pepper
Rub the fillet of beef with the oil and sear in a hot pan until caramelised all over, Place in a pre-heated oven 180 degrees for 15 minutes or so for rare, 20 minutes for medium rare and 25 minutes for well done, remove from the oven and wrap in tin foil and rest for half an hour. For easy slicing I chill the fillet for a few hours or overnight before slicing. Once sliced I season with sea salt.
ACCOMPANIMENTS
100ml creme fraiche
4 tbsp horseradish sauce
150g lambs lettuce or micro salad
To assemble very simple pull or slice open the yorkshire puddings, paint on a small amount of horse radish cream, then some salad leaves, then fold on the beef, then top with a dollop of horse radish creme fraiche and finish of with generous mound of crispy onion rings.
No comments:
Post a Comment