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Yorkshire Puddings are an absolute roast dinner staple & thankfully they couldn’t be easier to make. Follow these foolproof tips for perfect Yorkshire Puddings!

Is a roast dinner even a roast dinner without Yorkshire puddings?! In fact, I might even go as far to say Yorkshire puddings are the backbone of a roast dinner. Because what else are you supposed to make a mini edible bowl out of and pour copious amounts of gravy into?

What are Yorkshire Puddings?

Yorkshire pudding is essentially a batter that is baked in the oven and often served as a side dish, usually with a roast beef dinner.

What makes the best Yorkshire Pudding?

Well this is actually down to preference. Growing up I was always served Yorkies that were short, quite dense and a little moist. In more recent times I now prefer Yorkies that are tall and more on the crispy side, yet with a little moisture on the inside. I’m not a fan of Yorkshire pudding so crispy it’s dry and breaks your tooth when you take a bite.

Yorkshire Pudding Ingredients

Easy right? Good news – it gets easier.

What makes this Yorkshire Pudding recipe easy?

There’s huge discrepancy over the ingredient ratio for Yorkshire puddings, but for me it really is as simple as using a cup of each. Works perfectly every single time. So, 1 cup of flour, 1 cup of eggs and 1 cup of milk. And you can actually reduce or increase the total amount, as long as all the measurements stay the same. i.e to half the recipe, just use 1/2 cup flour, 1/2 cup eggs and 1/2 milk. You with me? Okay good.

How to make Yorkshire Puddings

  1. Pour flour into a suitably sized bowl.
  2. Make a small well in the centre.
  3. Pour in eggs and whisk from the centre out until lump free.
  4. Gradually whisk in milk.
  5. Heat up oil in a cake tray.
  6. Pour in batter and bake until tall, golden and crispy.

Again, pretty easy right? Hence calling these ‘Easy Yorkshire Puddings’.

Having said that, after many years of testing, I have developed some tips and tricks that really take this recipe to the next level. Follow the above steps and you’ll get good Yorkshire puddings, but follow these tips and you’ll get absolute show stoppers.

1. Let the batter rest

I won’t go into the science of what happens when you allow the batter to rest, but it forms a much more complex, tasty, taller and toasty Yorkie. I rest overnight, but try and rest for at least 30mins.

2. Make sure the oil is piping hot and STAYS piping hot

Pop the oil in the oven before you pour in the batter, making sure it comes out smoking hot (literally). Make sure you pour in the batter quickly to ensure it stays hot. If the oil starts off cold, the Yorkies won’t rise and will just absorb all the oil, instead of cook in it. Also make sure you’re using an oil with a high smoking point with a neutral flavour, such as vegetable or sunflower oil.

3. Don’t open the oven door whilst they cook

There’s nothing worse than a deflated Yorkshire pudding, and by opening the door and letting cold air rush in you risk the Yorkies rising to their fullest extent.

Can I use drippings instead of oil?

A lot of recipes advise using drippings instead of oil, specifically beef drippings, but I only ever use a neutral flavoured oil. I tend to use my Yorkshire puddings as mini bowls to stack on as much roast dinner as possible, so I’m fine with a blank canvas. In such instance I can’t advice on how well they would turn out if you used beef drippings.

Should the batter be cold or room temp before you pour in the tin?

Now this I can answer as I have tested both. I found that allowing the batter to come to room temp resulted in much taller and hollow Yorkshire puddings, which is my preference. The cold batter resulted in smaller, but more dense Yorkshire puddings with a more clear hole in the middle. Completely down to preference.

Okay breathe, we made it. All my tips have been exhausted and passed forward, do with them what you will 😂

How to make Yorkshire Puddings (Full Recipe & Video)

  • 1 cup / 125g Plain Flour
  • 1 cup / 250ml Milk
  • 1 cup / 4 medium Eggs, beaten (or ~3 large)
  • Vegetable/Sunflower Oil
  • pinch of Salt & Pepper
  • In a suitably sized bowl, whisk together your eggs and flour. I find this easiest by adding the flour, forming a well in the centre and pouring in the eggs. Whisk from the centre out until lump free.
  • Whisk in your milk and add a good pinch of salt and pepper. Cover and pop in the fridge and allow to rest overnight. If you have time constraints then just rest for as long as you can.
  • Heat your oven to 220c/430f and pour 2 tsp of oil into each slot of a cupcake tray. Pop in the oven for 10mins or until the oil is smoking hot.
  • When the oil is hot, evenly pour your batter into each slot, ensuring you don’t fill each slot all the way. Also make sure you don’t splash any batter between slots, this pulls down the batter when it tries to rise. I prevent this by holding a tbsp under the jug in between pouring to prevent it dripping everywhere. ALSO it’s important to do this step quickly, you need the oil to stay piping hot.
  • Roast in the oven for 15-20 minutes or until they have risen and are a deep golden brown colour. Do not open the door before 15mins, this will allow cold air to rush in a potential deflate the Yorkshire puddings. Drain away any oil that may have got stuck in the centre of the Yorkshire pudding.

a) Does the batter have to be cold when you pour it in the tin? – If you bring it to room temp, you’ll get taller, more complex looking Yorkies which are often more hollow. This is my preference. If you pour it in cold you’ll get shorter more dense Yorkies, with a more apparent hole through the centre. Up to you.   b) Can I use drippings? – Personally I only use a neutral flavoured oil so I couldn’t objectively advise you, but many recipes suggest you can do this to inject extra flavour. If you were to use drippings I would use beef drippings.    c) Can I use Olive Oil? – I tend to not use olive oil simply because it can’t take the heat. Also like I mentioned before I prefer a more neutral flavour so tend to stay away from olive oil.   d) Calories – on the assumption that half the oil is soaked up by the Yorkies.

Serving: 1Yorkshire Pudding | Calories: 125kcal | Carbohydrates: 10.83g (4%) | Protein: 4.27g (9%) | Fat: 7.09g (11%) | Saturated Fat: 1.729g (9%) | Polyunsaturated Fat: 3.304g | Monounsaturated Fat: 1.878g | Trans Fat: 0.031g | Cholesterol: 68mg (23%) | Sodium: 36mg (2%) | Potassium: 70mg (2%) | Fiber: 0.3g (1%) | Sugar: 1.33g | Vitamin A: 6% | Calcium: 4% | Iron: 5%

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The Crisper Whisperer: How to Glaze Root Vegetables Recipe

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the crisper whisperer how to glaze root vegetables recipe 5d12fb7b17930 - The Crisper Whisperer: How to Glaze Root Vegetables Recipe

One of the first lessons you learn in culinary school is the unyielding power of mispronounced French words. Culinary French don’t sound purdy, but it can inspire a vast range of emotion, from dread to desire, among the clog-wearing set.

Few words wield more fury than the unassuming-sounding tournage, the name for the meticulous cutting of vegetables out of hand into small, seven-faced footballs, often for hours at a stretch. If the ability to tourne carrots, turnips, and potatoes is not particularly relevant for the vast majority of professional chefs these days, schools don’t see that as reason to cancel the plumage-fest that its teaching inevitably becomes.

You might not think this topic bears heavily on the home cook, but it does. Because of tournage, home cooks have been robbed blind of one of the simplest and most delicious methods of cooking winter’s abundance of root vegetables. The classic French practice of glazing is quick and rewarding and produces a surprisingly elegant result (which bears little resemblance to the cloying dishes sometimes called glazed vegetables in the United States).

More Whispers

For whatever reasons to do with peacocks and machismo and what have you, the perfectly proper way to glaze root vegetables requires that you tourne them first. But chopping them into bite-sized pieces gets you 99 percent of the way to perfection with maybe one percent of the effort. I’m no Good Will Hunting, but that looks like 100 to me.

French glazed vegetables are cooked in a shallow bath of water fortified with small amounts of butter and sugar. One of the few tricks to glazing (and it’s a trick home cooks should learn anyway, since it’s widely applicable and cheap as hell) is to cover the cooking vegetables with a cartouche, a circle of parchment paper with a hole cut out of the middle. This method makes the cooking liquid evaporate slowly, giving the vegetables time to cook through gently and leaving you with just the right amount of glaze. Unlike tournage, cartouche is the kind of poorly pronounced culinary French that you’ll want to keep in your vocabulary.

This week I’ve glazed carrots because that’s what we had in our crisper, but this method works beautifully with just about all root vegetables, from turnips to parsnips to beets to pearl onions. If you’re combining vegetables into one dish, classic technique would have you cook each separately to ensure perfect tenderness, but if you cut them all about the same size, it’s perfectly reasonable (I’d say a lot more so, in fact) to cook them all together. Just be sure not to crowd the pan beyond a single layer, or the veggies won’t brown properly.

Ingredients

    • 5 medium carrots peeled and cut into 1-inch pieces (or other root vegetables, to yield about 2 cups)
    • 1 tablespoon butter
    • 1 teaspoon sugar
    • 1/4 to 1/2 cup water
    • Salt and pepper
    • 2 tablespoons chopped parsley and/or chives, for garnish

Directions

  1. 1.

    Prepare a cartouche by cutting a circle of parchment the size of your sauté pan with a circular hole in the center. This is a good tutorial, except that you should snip off the pointy end of the triangle to make a hole in the center for steam to escape. (If this sounds like poorly pronounced French to you right now, it will make more sense after watching the short video.)

  2. 2.

    Melt the butter in a medium, heavy-bottomed sauté pan (preferably not non-stick) over medium-high heat. Add the carrots and toss to coat with butter. Sprinkle with the sugar and some salt and pepper. Pour in water to go about halfway up the carrots, not more than 1/2 cup. Cover with the cartouche and adjust the heat to maintain a brisk simmer. Cook for about 10 minutes, or until the carrots are just tender on the outside and still a bit too firm in the center.

  3. 3.

    Remove the cartouche, return the heat to medium-high, and cook the carrots uncovered, shaking the pan occasionally, until they brown in spots and the liquid is reduced to just enough glaze to coat the carrots, about 5 minutes. Garnish with chopped parsley or chives (or other herbs of your choice) and serve.

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Dinner Tonight: Broccoli Sautéed with Crisp Garlic Recipe

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images - Dinner Tonight: Broccoli Sautéed with Crisp Garlic Recipe

Gordon Ramsay’s In the Heat of the Kitchen has been fun to look through, but I haven’t really been able to put it to much use. Most of the recipes seem rather complex for a hectic weekday night. So I was a little surprised to find this quick little broccoli recipe stuck between “Caramelized baby onions with beet jus” and “corn fritters with lime crème fraîche.” With only eight ingredients, seven of which I had already, this proved to be a perfectly practical side.

While the crisp garlic is fun and those onions sure do add a lot of sweetness, what really separates this dish from a standard accompaniment is the oyster sauce. It somehow binds all the ingredients and transforms this into an interesting side dish worth paying attention to. It’s such a simple addition, too. This, of course, all depends on whether you have oyster sauce just hanging around the fridge ready to go in to random dishes. I do. Its cost is so small, and it keeps surprising me with dishes like this one.

Ingredients

  • 1 head broccoli, thick stems removed, and cut into florets
  • 2 tablespoons sunflower or olive oil
  • 2 garlic cloves, thinly sliced
  • 1 tablespoon toasted sesame oil
  • 1 onion, thinly sliced
  • 2 tablespoons oyster sauce
  • Salt and pepper

Directions

  1. 1.

    Bring a large pot of water to a boil. Also, get a large bowl of ice water ready. When the water is boiling, dump the broccoli in and blanch for 2 minutes. Drain the broccoli and transfer to the ice water. When cooled, dry the broccoli in a towel.

  2. 2.

    Pour the oil into a large pan over medium heat. Add the garlic slivers and saute until golden brown. Remove the garlic with a slotted spoon and drain on a paper towel.

  3. 3.

    Toss the onions into the pan and cook for 5 minutes, or until softened. Add the broccoli and cook until hot, about 2-3 minutes. Turn off the heat, pour in the oyster sauce, and sprinkle the garlic slivers atop. Season with salt and serve.

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James Peterson’s Pickled Chiles

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james petersons pickled chiles 5d12fd2a3552a - James Peterson's Pickled Chiles

Pickled chiles are a versatile pantry staple. They can be used to add mouth-puckering tang to just about any place you’d ordinarily use hot peppers, they keep for weeks at a time, and they take all of five minutes to prepare.

While it is easy to throw just about anything into a hot pickle brine, James Peterson keeps his pickled chiles simple in Vegetables.

Encouraging readers to experiment with chile varieties (he recommends both hot jalapenos and mild poblanos), he provides a barebones description of the technique as well as a slightly more elaborate recipe. Still, even in the recipe, he adds only onion, garlic, and thyme to the chiles and covers them with brine made of nothing but boiling white wine vinegar and salt.

Ingredients

  • about 1 pound assorted large fresh chiles, such as poblano, Anaheim, or New Mexico, or 1 1/4 pounds small fresh chiles, such as jalapenos
  • 1 medium red onion, thinly sliced
  • 4 cloves garlic, peeled
  • 5 sprigs fresh thyme or marjoram
  • 1 tablespoon coarse salt
  • 3 cups white wine vinegar or sherry vinegar

Directions

  1. 1.

    Rinse off the chiles and remove their stems. Cut large chiles in half lengthwise and, wearing rubber gloves, pull out their seeds. Leave small chiles whole. Fill a 1-quart mason jar with the chiles, distributing the onion, garlic, thyme, and salt evenly among the layers or chiles. Bring the vinegar to a boil and immediately pour it over the chiles. Be sure the chiles are completely covered with the hot vinegar. Immediately twist on the cap and let cool without opening. Refrigerate the chiles and serve within several weeks.

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