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Sue's Gluten Free Giant Yorkshire Pudding recipe

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!
 
Ingredients:-
 
140g Cornflour
3 Eggs
140l Milk
Salt & Pepper to season
Oil for the baking tray
 
Method:-
 
(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.

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Bean & Beef Burger

We generally just add Salt & Pepper to our Beef when we make a Monster Burger. But we’ve become fans of Rosecoco Beans recently and thought we’d have a play. Soaked, boiled and roasted they are very versatile. So….

Ingredients:-

100g Rosecoco beans, soaked in water over night
250g Minced Beef
Salad, Tomatoes, sliced Gherkins etc.
Cheese
Gluten free DIY bun
DIY Thousand Island Dressing

Realistically the recipe is more about the Burger than the other fillings, add whatever you fancy.

Burger Method:-

(1) Boil your Rosecoco beans in salted water for 20 minutes and drain.
(2) Add to an oven traywith a little Oil and Salt and roast at 180c until they are crispy.
(3) Set aside to cool on kitchen paper.
(4) Blitz in a food processor to a reasonably fine consistency.
(5) Mix the Bean crumb with your mince by hand.
(6) Form into burgers to suit the shape of your bun.
(7) Grill your burgers and gently flip until cooked through.
(8) Assemble your Monster Burger.

The roasted Beans added a great Peanut taste to the burger and effectively doubled the volume. Because the Beans are high in protein they also work well as a binding agent.

 

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Gluten free Rosemary Yorkshire Puddings

It was my turn to play with food yesterday, so I though we might try adding a bit of Rosemary to the Yorkshire Pudding mix. It worked well and wasn’t overpowering.

Ingredients:-

100g Cornflour
150ml Milk
3 eggs
Salt & fresh ground Black Pepper
1 sprig of fresh Rosemary, finely chopped

Method:-

(1) Heat your oiled Yorkshire Pudding tray in the oven at 220c until the oil is smoking.
(2) Whisk all the ingredients vigorously.
(3) Pour into the tray and return to the oven very quickly.
(4) Cook at 220c for 10 minutes the reduce the temperature to 180c.
(5) Cook for a further 25 minutes.
(6) Remove and either allow to cool or serve immediately. Your Yorkshire Puddings will stand reheating if required.

Saturday is pretty close to Sunday, so we served them with a “Sunday Roast” with Onion gravy.
 

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Halloumi

“H” in our Vegetarian Alphabet was Halloumi. Traditionally Halloumi is made with a mixture of Goat’s and Sheep’s milk. We’ve only a small balcony and the Council would probably not be happy about us grazing a mixed flock on the communal lawns. So Full fat Cows milk did the job.

This was certainly a “Lock Down” time filling gig and realistically it’s probably not worth doing at home normally for the return weight for weight. But we love a challenge. The process is to heat 4l of milk to exactly 32c add Rennet, hold over a water bath at exactly 32c for 45 minutes. Cut the curds, salt and then dehydrate in the fridge overnight. Sounds easy? It took us 4 hours to get to the fridge stage!

But it worked and did taste like the real thing. We grilled some, made crispy Halloumi balls out of the bits we’d broken by being a bit heavy handed and also made roasted Rosecoco Bean and Carrot fritters. A few other bits and bobs and we had a very tasty Buffet style dinner.

 

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Gnocchi

We’re at “G” in our Vegetarian Alphabet gig. Gnocchi fits the bill nicely. I’m not sure there is a definitive recipe realistically, but this was our attempt.

Ingredients:-

4 medium Potatoes, pealed, boiled and very smoothly mashed
Gluten free Flour
50g Grated Italian style Cheese
Rice Flour
1 Egg
Salt & Pepper
Chopped Chives to garnish

Method:-

(1) Allow the mashed Potato to cool to room temperature so you don’t scramble your Egg.
(2) Mix all the ingredients excluding the Rice Flour and add sufficient Flour to make a very stiff dough.
(3) On a board sprinkled with Rice Flour roll the dough out into a Sausage.
(4) Cut into 2cm slices are roll into balls.
(5) Press between your thumb and the back of a fork.
(6) Bring a pan of salted Water to the boil and then reduce to a simmer.
(7) Boil in batches until they float.
(8) Drain in kitchen paper and serve as you would with Pasta.
(9) Dress with chopped Chives.

OK (9a) We decided they were a bit bland on their lonesome so Sue knocked up a Tomato and Red Pepper sauce and with the addition of a good shovel of grated Cheese we made Gnocchi bake…...

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Lemon Chicken

The Chicken was £2.69 from Lidl and we have at least ½ left for tonight. So we’re well within budget here….

Ingredients:-

1 Chicken, portioned (That’s cut up into large lumps with the kitchen scissors – folks!)
1 Lemon, grated and squeezed
2 cloves of Garlic, minced
2 tsp dried Thyme
2 tsp fresh ( Borrowed ) Rosemary
Salt & ground Black Pepper
Butter (OK we can’t afford Butter – Just pretend with Margarine!)

Method:-

(1) Melt the Butter.
(2) Dress everything well. (Goth leather corsets are cool)
(3) Put in the oven at 180c and cook.

Tasty food doesn’t need to go “Ping” in  the Microwave and cost a fortune. After all we all seem to have a bit of time on our hands now…...

  1. Pork Curry Fake Away
  2. Mung Bean and Ox Heart Casserole
  3. Brunost – DIY Norwegian Cheese
  4. Gleaned Potatoes

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