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Stuffed and rolled Giant Yorkshire Pudding

Stuffed and rolled Giant Yorkshire Pudding recipeYorkshire pudding wraps caused a bit of a stir last year with a company in York hitting the national front pages and people queuing outside their shop. They are certainly not a new idea and Sue was making them at the hotel where she worked perhaps 10 years ago. So here is her take on the Yorkshire Pudding Wrap. A good hearty winter warmer.
 
You can buy a Yorkshire pudding mix from most supermarkets for less than 50p and all you need to do is add a couple of eggs and water. Just make sure your oil is smoking hot! Sue's Gluten Free batter mix is below.
 
Ingredients:-
 
For the filling:-
 
500g Minced Beef
2 Onions, chopped
2 Carrots, chopped
2 cloves of Garlic, grated
Garlic Salt
Hot Paprika
Chilli Powder
Soy Sauce (Gluten Free is available)
Stock Cube
1/3 of a tube of Tomato Purée
Salt & Pepper
Vegetable Oil
 
For the GF batter mix:-
 
140g of GF plain flour
50g of Cornflour
140ml of semi skimmed Milk
3 Eggs
A dash of cold water
Sat & Pepper
Vegetable oil
 
Method:-
 
For the filling:-
 
(1) Fry to soften the Onion and Carrot in a large pan. Season with Salt & Pepper.
(2) Add the minced Beef and break down until lightly cooked.
(3) Add the Garlic Salt, Paprika, Chilli powder, Soy Sauce, grated Garlic and simmer gently for 10 minutes.
(4) Add the Stock or if you prefer Gravy Mix and stir well.
(5) Add the Tomato Purée and additional water if the mixture seems too dry. Continue to simmer for a further 15 minutes.
(6) Remove from heat to cool.
 
 
For the giant Yorkshire Pudding:-
 
(1) Preheat the oven to 220C.
(2) Place vegetable oil in a baking tray and heat until smoking hot.
(3) Add the Eggs to the Milk and whisk.
(4) Mix the GF Flour and Cornflour and season with Salt and Pepper.
(5) Add the Flour mix a little at a time to the Egg and Milk mix whisking it as you go.
(6) You should aim for a smooth runny texture.
(7) Add straight to the hot Oil and cook until risen, but not as brown as you would expect for Toad in The Hole. It needs to be pliable enough to roll without breaking. 
(8) Remove from the oven and allow to cool slightly.
 
Putting it all together:-
 
(1) Remove your Yorkshire Pudding from the baking trap onto a large piece of baking parchment.
(2) Add the filling so that it is a little below the top of the risen sides.
(3) Using the parchment roll the Yorkshire Pudding as tightly as you can without squeezing the filling out.
(4) Place back in the over on a baking tray to slightly brown the upper side which was previously on the bottom.
(5) Cut across the roll to serve with your choice of vegetables and additional gravy.
 

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Gulasz and Placki Ziemiaczane

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Gulasz and Placki Ziemiaczane recipe, eat well on universal credit

So that’s Goulash and Potato Pancakes in English. Language is not a problem as long as the dish tastes good - Our Polish friends certainly know how to get the best out of very little…..

Gulasz Ingredients:-

500g of Pork Thigh, cubed
100g of Plain Flour (Gluten free for us)
3 Tbsp of Oil
1 Onion, diced
3 Carrots, chopped
3 Cloves of Garlic, minced
200ml of Chicken Stock
2 Tbsp of Tomato Puree
2 Tbsp of Paprika
1 Tsp of Allspice
2 Tbsp of Water
60Ml of Red Wine
3 Tbsp of Cornflour
Salt & Pepper, to season

Method:-

(1) Dredge the pork in Flour which you have seasoned with Salt & Pepper.
(2) In a large pan heat Oil and brown the Pork on all sides.
(3) Remove and set aside.
(4) Add the Onions to the pan, followed by the Carrots and cook until softened.
(5) Add the Garlic and stir in.
(6)Return the Pork to the pan and add the Stock, Tomato Puree, Paprika, Allspice and Red Wine.
(7) Simmer for a hour.
(8) In a jug blend the Cornflour with Water and add to the pan.
(9) Stir in and simmer for a further 30 minutes.
(10) Season to taste.

Placki Ziemiaczane Ingredients:-

3 Large Potatoes, grated
1 Onion, grated
1 Egg, beaten
Oil to fry
Salt & Pepper to season

Method:-

(1) Squeeze out the moisture from both the Potato and Onion using kitchen paper.
(2) In a bowl add the Egg and stir in the Flour.
(3) Season with Salt & Pepper.
(4) Beat until the mixture is smooth.
(5) Stir in the Potato and Onion.
(6) Heat Oil in a frying pan and spoon in the mixture, spreading until about ½ an inch thick.
(7) Fry for 2 to 3 minutes and each side.
(8) Repeat in batches and drain on kitchen paper.

As sprinkle of fresh Dill was all this needed. A really hearty meal for a pretty wintery day!

 

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