The secret to well-puffed, golden-brown Yorkshire puds is a heavy-based pan and very hot oil.
Yorkshire puds
Energy 3506kJ | Fat saturated 12.00g |
Fat Total 38.00g | Carbohydrate sugars g |
Carbohydrate Total 43.00g | Dietary Fibre - |
Protein 69.00g | Cholesterol - |
Sodium 298.01mg |
All nutrition values are per serve.
- Step 1
Season beef with salt and pepper. Heat butter and oil in a large casserole over medium heat. Brown beef, turning, for 6 minutes. Remove beef. Add onions, herbs and 1 teaspoon salt to pan, and stir for 8 minutes or until onions are soft. Stir in tomato paste and flour, and cook for 1 minute, then stir in stout. Return beef to pan with prunes, bring to a simmer and cook, covered, for 2½ hours, turning halfway. Add carrots. Cook for a further 30 minutes or until beef is tender.
- Step 2
Meanwhile, for Yorkshire puds, process eggs, flour, milk and 1 1/2 teaspoons salt in a food processor until smooth. Transfer to a jug and rest for 30 minutes.
- Step 3
Remove beef and carrots from sauce. Simmer sauce over medium heat for 30 minutes or until liquid has halved.
- Step 4
Meanwhile, place a 12-hole (1/3-cup/ 80ml) muffin pan in oven and preheat to 250C. Remove tray, pour 1/4 teaspoon oil into each hole and return to oven until oil smokes. Pour batter among holes. Bake for 25 minutes or until puffed.
- Step 5
Untie beef, tear into large chunks and return to sauce with carrots. Divide among plates, scatter with nuts and chervil, and serve with Yorkshire puds.
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