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Gluten Free Giant Yorkshire Pudding recipe
It occurred to me that although we quite often have Giant Yorkshire puddings, we've not actually added the method as a stand alone recipe.
Omission corrected!
140g Cornflour
3 Eggs
140l Milk
Salt & Pepper to season
Oil for the baking tray
(1) Preheat the oven to 220c.
(2) Place the baking tray with the oil in the oven.
(3) Add Salt & Pepper to the Cornflour in a mixing jug.
(4) Make a well in the middle and gradually stir in the Eggs.
(5) Add the Milk and whisk vigorously until all the ingredients are incorporated.
(6) When the Oil is smoking hot add the mixture.
(7) Cook for 30 to 35 minutes turning the heat down to 200c.
Casserole in a Giant Yorkshire Pudding
As a kid I always called Casserole a Stew (In a sort of descenting voice – to be honest!) So if like me you're not too keen on a great deal of liquid on your plate. There's always a very quick and flling way to deal with it.
(3) Serve the Casserole in the Yorkshire Pudding with mash Potatoes and Vegetable.
(4) Pretend you've just spent £15 a head in a Country Pub!

Mali – Poulet Yassa recipe

We're at “M” in our Around the World for £4 or less quest. This started out as a bit of fun “Let's find a recipe from every nation from A to Z with regional options for letters which don't have nations represented. “ You can see all the recipes we've tried so far here (Sorry they are not in Alphabetical order any more!)
So Poulet Yassa. It's a citrus Chicken dish which we served on a bed of fragrant rice.
1 small Chicken
1 large Onion, sliced
3 Chilli Peppers, minced
1 tbsp Dijon Mustard
½ the juice of a Lemon and a Lime
Cider Vinegar
Vegetables of choice sliced
Salt & Pepper
(1) Spatchcock the Chicken – (Details here) and marinade in all the ingredients except the sliced Onion for at least 4 hours.
(2) Cook the Chicken in the oven at 180c for 30 to 40 minutes until the thickest parts run clear which you pierce them.
(3) In a pan using the cooked marinade and mean juices fry the Onion for 10 minutes.
(4) Add your vegetables. We used Carrots cut into batons, sliced Red Pepper, sliced Mushrooms and Peas.
(5) Simmer until the vegetables are tender, but not too soft.
(6) Cut the Chicken into large pieces removing all the bones and add to the pan, stirring until heated through.
Sticky Pork Ribs
We actually paid full price for once and were still under our £4 budget. This is a rere “Before Cooking” picture as the ribs didn't last long enough for a cooked picture!
Rack of Pork ribs
1 Onion, chopped
2 Garlic cloves, minced
2 tbsp Oil
½ tsp Chilli flakes
110g Sugar
600g Tomato Ketchup
110ml Soy Sauce / Oyster sauce mix
Garlic Salt
Onion Salt
Mixed herbs
Salt & Pepper
(1) Add the chopped Onions and minced Garlic to hot oil and fry until softened.
(2) Add Chilli flaked and Sugar and stir for about 2 minutes.
(3) Add the Ketchup and Soy / Oyster sauce mix and simmer for 10 minutes.
(4) Season with Onion Salt, Garlic Salt, Paprika, minced Garlic, Mixed herb, Salt and Pepper
(5) Allow to cool.
(6) Place the ribs on an oven proof tray and pour over the Marinade.
(7) Cover with foil and bake for 2 hours at 180c.
(8) Remove foil and cook for a further 30 minutes.
We served ours with Potato wedges, home made coleslaw, savoury rice with Spring Onions and Peas.

Latvian Pork Chops (Karbonade)

Around the World for £4 or less took us to Latvia for “L” yesterday evening. The following is certainly not traditional, Sue though the recipe was a bit boring so she added her unique twist. We probably went over budget as well, but the Karbonade was a meal on its own without crispy frying the Pork and certainly without the giant Yorkshire pudding!
4 Pork Chops, cut into strips
Spring Cabbage, sliced
1 Carrot, cut into batons
2 Eggs
Oil for frying
Salt & Pepper to taste
2 tbsp of Butter / Margarine
1 Onion, chopped
Mushrooms, chopped
Single Cream
1 tbsp Lemon juice
2 tbsp Dill
(1) Season the Pork with Salt & Pepper.
(2) Heat Oil on a medium heat.
(3) Put flour (We used Gluten Free) on a plate
(4) Beat the Eggs in a bowl.
(5) Dredge the Pork in flour and then Egg.
(6) Fly for 3 to 4 minutes until golden brown and set aside.
(7) Return the pan a medium heat, add Onions and cook until softened.
(8) Add chopped mushrooms, Carrot and Cabbage, stirring occasionally.
(9) Add Cream and cook for a further 2 minutes.
(10) Stir in the Lemon juice and Dill
(11) Season to taste with Salt and Pepper.
We served our Karbonade I a giant Yorkshire Pudding with the crispy fried Pork over the top. Traditional? I suspect not in the slightest!

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