English cuisine among all European cuisines is not in vain considered one of the most conservative. She sacredly honors ancient traditions, and to this day roast beefs, turkeys and puddings are put on the table at family Sunday dinners, dinner parties in honor of national holidays. That's about the last dish and we will talk.
Food Features
Pudding in England is prepared from meat, vegetables, cereals, fish. And served on the second. They are baked as desserts, sweet, fruit and berry based. And from the depths of the Middle Ages, a recipe for one of the oldest puddings - Yorkshire - became known. His homeland is the famous county in the UK, the largest of the country's land entities. What did the residents of foggy Albion like about the dish so that it is included in the obligatory
Sunday lunch menu
? The basis of the
Yorkshire pudding is the same as for the batter, that is, the most simple. These are milk, eggs, a little salt and flour. A mandatory ingredient is lard - interior ghee. But here is an interesting detail. The basis of the Yorkshire pudding is also the fat that drips from the meat baked under roast beef. After all, the dish is often served not by itself, but with meat gravy and a fair portion of baked lamb or beef.
Traditional recipe
On average, the basis of Yorkshire pudding is the third part of a 200-gram glass of milk and the same amount of flour mixed with 1 egg. The dough is poured into small molds, carefully greased, and baked quite quickly. But in order for the dish to turn out as it should be, all the subtleties of its preparation must be observed. Otherwise, even if the basis of the Yorkshire pudding is consistent with the recipe data, the taste of baking will be “not that”. What we have in mind: first you should thoroughly beat the eggs, then knead the dough, be sure to let it brew for at least half an hour. And a little earlier you should send to the oven a piece of juicy, fatty fillet of a young lamb or veal. And they must not be put on the pallet, but on the grill. And when fat starts to drip from the meat, put the forms with the dough so that it goes directly to the baking dish. This is what the cooking process looks like in general terms. And now let's take a step-by-step look at how to make Yorkshire
pudding (English).The recipe "from the pan"
Take 2 fresh chicken eggs and beat them thoroughly with a whisk to double the volume. Carefully introduce 160 g of sifted flour and half a liter of milk and knead the dough. Cover it with a napkin and leave it to rest for 30 minutes. Put a few tablespoons of melted fat in a frying pan, heat it. Put the dough and place in a hot oven. Pudding is usually baked for 20 to 30 minutes. Watch the dough: as soon as it settles a little, take out the pastries and bring to the table. Well, the advice on how to make Yorkshire pudding is especially tasty: for this, you should fry (bake) a good piece of meat in the oven on a wire rack, and so that the fat flows into a container with dough. In this case, it is recommended to set pudding in about 20 minutes before the roast beef is ready.
Pudding Roast Beef Recipe : Ingredients
So, now that you already know what the basis of Yorkshire pudding is, a recipe for food, it's time to introduce you to the technology of cooking the whole dish. That is, and how to roast beef, fry, and pudding.
Ingredients for the meat part of the delicacy : about 2 kg of beef fillet, a glass of vegetable oil, 5 tablespoons of brandy or sherry, 2 tablespoons of soy sauce, about a teaspoon of ground pepper and salt. Pudding requires 2 cups of milk and flour, 6-7 pieces of eggs, salt, ground pepper (pinch), a little pork lard.
Roast Beef Recipe with Pudding: Cooking
Let's start with the "protagonist" of our article. Boil milk and let cool completely. Pour the eggs into the blender, pour in the flour and beat slowly. Add a little milk, add nutmeg and add salt and pepper to taste. When the dough is ready, cover the blender and put on the fridge or other cool place for an hour. Now go in for meat. It needs to be washed, dried, cut a layer of fat with a lattice. Make marinade from oil, soy sauce, cognac and pepper. Rub them well with meat and let it soak for 40 minutes. Turn 2 times over it. Then wipe, add salt and send to the oven on the wire rack (grease it with fat!). Set the temperature to about 250 degrees. Beef should be baked for 15 minutes. At this time, return to the test. You have a baking sheet under the roast beef grill, right? And juice has already dripped into it. Add pork fat to it, mix. And spread the dough, smooth it with a spoon until smooth. Put again under the meat, detect 10 minutes. And then reduce the temperature to 200
about and hold the dish for another 15 minutes. Now turn off the oven, put the meat on the dish, put it on the grill again and let it stay with the pudding for another 10 minutes. And only after the specified time, remove the products from the oven, cut into portioned pieces and bring to the table!