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Giant Yorkshire Pudding new recipe

Giant Yorkshire Pudding new recipe

Giant Yorkshire Puddings are a favourite here. A great way to fill up with inexpensive ingredients. But they do offer a bit of a challenged as Sue cannot have any Wheat / Gluten in here diet for medical reasons. So her recipe is always evolving. Jake from York Secret Helpers provided us with some Arrowroot from a commercial ingredients donation which they had received. Always good to try new recipe variations Sue created this. At first we though it was going to be a total failure. But it's just a slow starter! The results as you can see were pretty impressive. What you can't see in the picture is that the texture was considerably better than our previous recipe without the “Suggy bottom” Yorkshires sometimes have. In fact this is probably better than the traditional Wheat based recipe....
 
Ingredients:-
 
100g Arrowroot
40g Potato Flour
3 Eggs
140Ml Milk
Salt & Pepper to season
 
Method:-
 
(1) Mix the Arrowroot, Potato Flour, Eggs, Salt and Pepper and combine well.
(2) Place a deep sided oven tray with Oil in the over on 220C to heat until smoking hot.
(3) Add the Milk and give your batter a really good whisk.
(4) Pour the batter into the oven tray and cook on the middle shelf for 30minutes, until golden brown.
 
We have ours with a roast Chicken dinner with lots of vegetables and gravy with the roasting juices from the Chicken.

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Crispy Roasted Asian Potatoes

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Category: Recipes

Crispy Roasted Asian Potatoes

 

These little spuds pack a punch and are a great side for Asian dishes.

Ingredients:-

Small Potatoes, diced into bite sized pieces
1 Tsp of Sesame Oil
2 Tbsp of Olive Oil
2 Tbsp of Soy Sauce (Gluten free in our case)
1 Tsp of Garlic Powder
1 Tsp of Cayenne Pepper
1 Tsp of Ground Cumin
1 Tsp of Chilli Powder

Method:-

(1) Mix the ingredients for the marinade.
(2) Toss the Potatoes in the marinade ensuring that they are evenly coated.
(3) Spread the Potatoes over a baking tray and roast at 180c for 30 to 35 minutes.

 

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