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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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CHICKEN RECIPES

Cook the Book: Quick Fried Chicken

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If you still don’t know what to serve for Sunday’s big game, you might want to consider this Quick Fried Chicken from Mad Hungry by Lucinda Scala Quinn. Homemade fried chicken might seem like it falls into the realm of “Southern grandma cooking,” but it’s not too difficult to make at home and doesn’t require nearly as much work one might assume. Aside from the fact that fried chicken is pretty much universally adored, it’s an “eat with your hands” meal that can be enjoyed hot out of the fryer or at room temperature, qualifying it as a great dish to feed a big group.

Quinn’s recipe is fairly quick and uncomplicated as far as frying chicken is concerned, and the taste and crispy texture don’t suffer for it. The chicken is soaked in a mix of buttermilk and hot sauce for as little as an hour, but preferably for several more. Once the chicken comes out of the marinade, the real timesaver comes into play. Instead of setting up multiple containers for dredging and inevitably making a big mess, Quinn puts her seasoned flour coating into a bag and shakes the chicken pieces inside. This was a real revelation since I had yet to make a batch of fried chicken that didn’t leave my counter a floury sticky mess.

If you haven’t fried chicken before, an important thing to keep in mind is that it takes much longer than you would think, approximately 15 to 20 minutes per side. This is a time when it might be wise to occupy yourself with another task since the crust of the chicken will suffer if you poke and prod it during the frying.

I made this Quick Fried Chicken for last night’s dinner and it turned out beautifully. The hot sauce and buttermilk gave the chicken a moist and tangy flavor, and the crust was shatteringly crisp with a nice amount of heat from the pepper and cayenne. The two of us tore through almost an entire chicken, only saving a piece or two to be enjoyed cold as tomorrow’s lunch.

Ingredients

  • 1 quart buttermilk
  • 2 tablespoons Tabasco or other hot sauce
  • One 3- to 3 1/2-pound chicken, cut into 8 pieces and each breast cut in half again (reserve the neck, back, and wing tips for another purpose)
  • 1 cup all-purpose flour
  • 1 1/2 teaspoons coarse salt, plus a little more for sprinkling
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon cayenne pepper
  • 2 cups peanut oil, vegetable oil, bacon fat, or lard

Directions

  1. 1.

    In a 9 x 13-inch baking dish, stir together the buttermilk and Tabasco. Submerge the chicken parts in the mixture and leave as long as possible, at least 10 minutes (but up to overnight-in the fridge-is even better).

  2. 2.

    In a plastic or paper bag, combine the flour, salt, black pepper, and cayenne.

  3. 3.

    Shake the chicken parts, 2 to 3 pieces at a time, in the flour. Repeat with the remaining chicken. Shake off the excess flour. In a 14-inch skillet (or two smaller skillets), heat 2 inches of oil over high heat until very hot. Test with a tiny bit of chicken skin. If the oil bubbles immediately, it is hot enough.

  4. 4.

    Place the chicken into the hot oil. Evenly distribute as many pieces as will fit in one layer in the pan, leaving 1/2 inch between pieces, and leave to fry undisturbed for about 15 minutes. Lower the heat as necessary to prevent excessive browning before the meat is cooked properly; the oil should continue to bubble steadily. Turn the pieces and cook for an additional 15 to 20 minutes.

  5. 5.

    Remove to a rack to drain. Repeat the process to cook all of the chicken. To keep the first batch warm, place on a rimmed baking sheet in a 200°F oven. Sprinkle with salt and serve.

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CHICKEN RECIPES

Healthy & Delicious: Couscous with Chickpeas, Tomato, and Edamame Recipe

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healthy delicious couscous with chickpeas tomato and edamame recipe 5d12f97b9e12e - Healthy & Delicious: Couscous with Chickpeas, Tomato, and Edamame Recipe

I conducted an informal survey on my blog last week, asking readers what kind of inexpensive, healthy recipes they’d like to see more of in the future. Overwhelmingly, they asked for easy main dishes that make good leftovers/office lunches. Convenience and nutrition don’t usually hang out at the same parties, so keeping this up for the long-term could be a challenge.

So far, though, it’s been a hoot. Last week alone, I found a few noteworthy recipes, including a solid Bean Burrito concoction that juuuust skirts Sandra Lee territory, and a fairly simple skillet meal from Cooking Light called Couscous with Chickpeas, Tomatoes, and Edamame. My boyfriend, a burrito connoisseur par excellence, preferred the former dish, while I was nuts about the latter.

First, it’s tasty: spicy and vibrant, with a nice crunch provided by the edamame. Second, it has protein and fiber out the wazoo. Third, it’s delicious hot, cold, right after you eat it, three days later, as a main dish, and/or as a side dish. Finally, the recipe makes enough to feed me, my boyfriend, and our entire city block for a good decade. (Meaning: it’s a lot.)

Ingredients

  • 1 tablespoon olive oil
  • 1 cup fresh or frozen shelled edamame (soybeans)
  • 1/2 teaspoon crushed red pepper
  • 4 garlic cloves, minced
  • 2 1/4 cups water, divided
  • 1/4 cup chopped fresh basil
  • 1 (16-ounce) can chickpeas (garbanzo beans), drained and rinsed
  • 1 (14.5-ounce) can diced tomatoes, undrained
  • 3/4 teaspoon salt
  • 1 cup uncooked couscous
  • 1 cup coarsely chopped green onions (about a bunch)
  • 1 cup crumbled feta cheese

Directions

  1. 1.

    Heat olive oil in a large skillet over medium heat. Add edamame, red pepper, and garlic; cook 3 minutes, stirring frequently. Stir in 1/2 cup water, basil, chickpeas, and tomatoes; simmer 15 minutes. Add 1 3/4 cups water and salt; bring to a boil. Gradually stir in couscous. Remove from heat; cover and let stand 5 minutes. Stir in onions and feta; toss well.

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CHICKEN RECIPES

Mulligatawny Soup Recipe

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mulligatawny soup recipe 5d12d85a87cda - Mulligatawny Soup Recipe

Mulligatawny marries both British and Indian ingredients to form a soup that is a bit spicy, a bit sweet, and very satisfying. There are many versions of this popular soup; some contain rice, some coconut milk, others are vegetarian while some include meat. The important elements are spice, sweetness, and in my opinion lentils.

To make my version of this Anglo-Indian dish I focused on toasted spices and sweetness. Which to me represent both cultures palates. Many recipes add a dollop of mango chutney while this version uses both an apple and a sweet potato to get a more subtle sweet flavor. Toasting, then grinding whole spices gives this soup depth, while a tablespoon of curry powder rounds out the mixture to produce the marriage of sweet and savory that is popular in many Indian influenced dishes throughout the Britain.

Ingredients

  • 1/2 teaspoon whole mustard seeds
  • 1/2 teaspoon whole cumin seed
  • 1/2 teaspoon whole coriander seed
  • 2 tablespoons vegetable oil
  • Kosher salt and freshly ground black pepper
  • 1 pound (about 3 large) chicken thighs
  • 1 onion, finely chopped (about 1 cup)
  • 1 medium carrot, finely chopped (about 3/4 cup)
  • 1 celery rib, finely chopped (about 1/2 cup)
  • 1 tablespoon curry powder
  • 3 medium garlic cloves, finely chopped (about 1 tablespoon)
  • 1 inch piece fresh ginger, finely grated
  • 1 sweet potato, peeled and cut into 1/4 inch pieces
  • 1 apple, peeled and cut into 1/4 inch pieces
  • 1 plum tomato, cut into 1/4 inch pieces
  • 1/2 cup dry red lentils
  • 6 cups homemade or store-bought low sodium chicken broth, or water
  • Greek yogurt, to garnish
  • Finely chopped cilantro, to garnish
  • Red chili flakes, to garnish

Directions

  1. 1.

    Place mustard seed, cumin seed, and coriander seed in a skillet and toast over high heat until spices begin to smell toasted, about 3 minutes. Transfer to a mortar and pestle or spice grinder and process until fine.

  2. 2.

    Heat vegetable oil in a large pot over medium heat until oil is shimmering. Season chicken thighs with salt and add to pot skin side down, cook until skin is golden, about 5 minutes then flip and cook until other side is also brown, about another 4 minutes. Transfer to a plate and reserve.

  3. 3.

    Add onion, carrot, and celery to the pot and cook, stirring often until onions are translucent, about 5 minutes. Add curry powder and toasted spiced and stir until the vegetables are evenly covered with the spices. Add garlic, ginger, sweet potato, apple and plum tomato and stir to coat. Add lentils then return chicken thighs to the pot. Cover with broth or water and bring to a simmer. Cook until potatoes and lentils are soft and soup has thickened, about 1 hour.

  4. 4.

    Remove thighs from the soup and shred the meat and skin then return to the pot. Season to taste with salt and pepper and serve garnished with yogurt, cilantro, and red pepper flakes.

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