ONION YORKSHIRE PUDDINGS
Found this in Taste of Home Magazine and it sounded interesting so tried it and was so pleased. Described as "a cross between traditional Yorkshire pudding and popovers, this easy recipe makes the perfect complement to prime rib, beef stew and steak." And so right, I served it with recipe #54379 and it made an elegant presentation and was easy to make. If you like onions I think you'll love this. Give it a try, it's so easy.
Provided by Bonnie G 2
Categories Onions
Time 45m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- In a large skillet, saute the onions with 1/2 teaspoon salt and pepper in butter until tender but not browned.
- Divide among eight 6 ounce ramekins or custard cups.
- In a large bowl, combine flour and remaining salt.
- Combine the eggs, water and milk, whisk into flour mixture just until blended.
- Fill each ramekin with 1/4 cup batter.
- Bake at 400°F for 30-35 minutes or until puffed and golden brown.
- Serve immediately.
Nutrition Facts : Calories 119, Fat 5.1, SaturatedFat 2.8, Cholesterol 57.3, Sodium 347.1, Carbohydrate 14.2, Fiber 0.9, Sugar 1.3, Protein 4.1
ONION BHAJI YORKSHIRE PUDDINGS
Give the classic Yorkshire pud an Indian-inspired twist with our genius onion bhaji version. These delicately spiced puddings are delicious with chutney
Provided by Barney Desmazery
Categories Side dish, Snack, Starter, Supper
Time 35m
Yield Makes 12 small puddings
Number Of Ingredients 10
Steps:
- Tip the onion and spices into a bowl with a generous pinch of salt. Mix well and leave for an hour until the onions have softened.
- Add the chilli and coriander (if using) to the onions then crack in the eggs. Tip in the flour and mix.
- Gradually add the milk and beat until the batter is smooth.
- Heat the oven to 240C/220C fan/gas 9 with an oiled 12 hole muffin tray inside. Spoon the batter into the holes and cook for 15-20 mins until puffed up and golden and the onions have frazzled slightly. Serve as a starter with Indian chutneys or as part of a roast.
Nutrition Facts : Calories 77 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.1 milligram of sodium
SAGE & ONION YORKSHIRE PUDDINGS
Add sage and onion to Yorkshire pudding batter for a delicious side dish to go with a Sunday roast or your Christmas dinner
Provided by Good Food team
Categories Side dish
Time 35m
Yield Serves 8-10
Number Of Ingredients 6
Steps:
- Cut the onions into thin wedges, keeping the root intact so they hold together, to make about 12-16 thin wedges.
- Whisk the eggs and flour in a large bowl to make a smooth paste, then whisk in the milk to make a smooth batter. Season, then stir in the sage. Leave to rest for 10 mins at room temperature. Will keep chilled for up to 24 hrs (bring up to room temperature before using). Heat the oven to 230C/210C fan/gas 8.
- Pour a drizzle of oil evenly into 10 holes of a 12-hole muffin tin, or in all of two four-hole Yorkshire pudding tins to coat the bases. Add a wedge of onion to each hole and put in the oven for 10 mins to heat up.
- Transfer the batter to a jug, carefully remove the tins from the oven and pour the batter over the onions, dividing it evenly between the holes. The batter should sizzle as soon as it hits the oil. Put back in the oven and turn the temperature down to 220C/200C fan/gas 7. Cook for 15 mins until golden and risen. Don't open the door until the time is up, or they may sink.
Nutrition Facts : Calories 174 calories, Fat 11 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.1 milligram of sodium
BEST YORKSHIRE PUDDINGS
The secret to getting gloriously puffed-up Yorkshire puddings is to have the fat sizzling hot and don't open the oven door!
Provided by Barney Desmazery
Categories Dinner, Lunch, Side dish
Time 25m
Yield Makes 8 large puds or 24 small
Number Of Ingredients 4
Steps:
- Heat oven to 230C/fan 210C/gas 8.
- Drizzle a little sunflower oil evenly into two 4-hole Yorkshire pudding tins or two 12-hole non-stick muffin tins and place in the oven to heat through.
- To make the batter, tip 140g plain flour into a bowl and beat in 4 eggs until smooth.
- Gradually add 200ml milk and carry on beating until the mix is completely lump-free. Season with salt and pepper.
- Pour the batter into a jug, then remove the hot tins from the oven. Carefully and evenly pour the batter into the holes.
- Place the tins back in the oven and leave undisturbed for 20-25 mins until the puddings have puffed up and browned.
- Serve immediately. You can now cool them and freeze for up to 1 month.
Nutrition Facts : Calories 199 calories, Fat 13 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 1 grams sugar, Protein 6 grams protein, Sodium 0.12 milligram of sodium
MINI YORKSHIRE PUDDINGS WITH ROAST BEEF AND QUICK CARAMELIZED ONIONS
This is all your favorite steakhouse flavors in one sophisticated bite. This show-stopping appetizer will be the bell of the ball for your holiday soirees and beyond. Roast beef, horseradish cream and chives are loaded onto pillowy mini Yorkshire puddings. It sounds (and looks!) fancy, but it's surprisingly easy to whip up.
Provided by Valerie Bertinelli
Categories appetizer
Time 45m
Yield 24 Yorkshire pudding bites
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F. Place a 24-cup mini muffin tin on a rimmed baking sheet. Add enough vegetable oil to each muffin cup to coat the bottom. Transfer to the oven so it gets hot as the oven preheats.
- Whisk together the milk and eggs in a large liquid measuring cup. Next add the flour, 1/4 teaspoon salt and 1/4 teaspoon pepper and whisk to combine. Set aside.
- Heat a saute pan over medium-high heat. Add 1 tablespoon of vegetable oil and the onions. Cook, stirring frequently, until the onions begin to soften. Stir in the sugar and 1/4 teaspoon salt. Continue cooking until the onions are slightly browned and softened, about 10 minutes. Turn the heat off and set aside.
- Carefully remove the hot pans from the oven. Add the batter to the muffin cups, filling each about three-quarters full. Bake until the puddings are puffed and golden brown, about 20 minutes; do not open the oven before the 20 minutes are up or the puddings could collapse.
- Transfer the Yorkshire puddings to a serving platter. Top each with some of the caramelized onions. Slice or tear the roast beef slices in half or in thirds and arrange the pieces on top of the onions. Top each with about 1/4 teaspoon of the horseradish sauce and sprinkle with the chopped chives.
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