Sunday, April 22, 2012

Yorkshire pudding bubble and squeak by Mark Sargent

Saturday Kitchen is a new program I have picked up on and am enjoying; this recipe comes from the first episode. Source at bottom, please check out the show its good fun.


For the Yorkshire pudding batter:

Use a standard size cup you'd normally have your tea in for the pudding batter measurements.
  • 1 cup plain flour
  • 1 cup beaten eggs
  • 1 cup 1/2 milk and 1/2 water
  • A pinch of salt
  • 1 tbsp malt vinegar

For the fillings:

  • A couple sprigs of rosemary, chopped
  • 6-8 cooked roast potatoes
  • 2 roasted carrots, kept whole
  • 2 roasted parsnips, kept whole
  • ½ Savoy cabbage, cooked and cut into large squares, rather than shredded
  • 6 thick slices of leftover roast beef, or you could buy sliced roast beef for this
  • Olive oil

For the gravy:

  • 1 heaped tbsp plain flour
  • 1 glass of white wine
  • 1 L vegetable or chicken stock (bought or home-made)
  • 1 tbsp Worcestershire sauce
  • 1 tbsp tomato ketchup
  • 1 tbsp brown sauce
  • Sea salt and freshly ground black pepper
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Method: How to make Yorkshire pudding bubble and squeak

Preheat the oven to 220C/Gas 7.
Mix together the Yorkshire pudding batter - you can do this the day before and leave in the fridge, covered until needed or make extra when making your Sunday roast and use that. You will need about a pint to a pint and half of Yorkshire pudding batter for this.
Add the chopped rosemary to the batter, mix and stir.
Chope the veggies and beef chunks then add to an oven-proof pan with some olive oil, of it you have left over beef drippings, that would work as well. Cook over a moderate heat to warm through and brown all over.
Pour the Yorkshire pudding batter over the veggies to just cover, then put it into the preheated oven for around 20-25 minutes or until golden brown and cooked through.
Serve with the gravy (method below) over the top.

For the gravy:

This gravy is best when using pan drippings left from a beef roast. Place your roasting tray on the hob over a medium heat and let it sizzle a bit, then sprinkle in the flour. Stir well, making sure that it gets nice and brown and soaks up all of the fat and juices. Add the wine, then stir vigorously to stop any lumps forming. Let this bubble a bit before adding the stock.
Turn up the heat to achieve a rapid boil, ten when the stock is bubbling away, add the Worcestershire sauce, ketchup and HP sauce. Whisk them in, season and once you have glossy gravy, strain it through a sieve into a jug. Stir any resting juices into the gravy and serve immediately.
Disclaimer: All costs per serving are based on the average cost of the main ingredients from 4 major supermarkets and have been costed according to the amount of the ingredient used in the recipe not the full cost of buying a whole jar or bag of that ingredient.  Where applicable we’ve costed using the best value ranges and buying bulk bags of certain produce which often works out cheaper than buying things individually per recipe such as bags of onions or large bags of flour and spices.   All costs were correct at time of filming and store-cupboard ingredients (clearly marked) have been excluded from approximate costs.

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