SAUSAGE CASSEROLE IN A YORKIE
Serve this impressive looking Yorkshire pudding filled with a warming sausage casserole and create an instant family classic. Use veggie sausages to make this vegetarian
Provided by Lulu Grimes
Categories Dinner, Main course
Time 1h10m
Number Of Ingredients 15
Steps:
- Heat 2 tbsp oil in a large flameproof casserole. Fry the onion for 8-10 mins over a low heat so it starts to soften and caramelise. Add the celery and cook for a further 5-10 mins until softened. Add the tomato purée and cook for 2 mins, then add the tomatoes, sugar, mustard, thyme, carrots and 400ml water, and bring to the boil. Cook, uncovered, over a low heat for 15 mins. Meanwhile, fry the sausages in the remaining oil until they are browned all over, add them to the pan, cover with a lid and cook for 10 mins.
- To make the batter, crack the eggs into a bowl or jug, then add the flour and whisk together until smooth. Gradually add the milk and carry on whisking until the mixture is lump-free. Season. Pour the batter into a jug, cover and chill for at least 30 mins and up to 24 hrs.
- While the casserole is cooking, or when you're ready to serve your Sunday lunch, heat oven to 230C/210C fan/gas 8. Drizzle a little rapeseed oil into a 30cm frying pan with an ovenproof handle and put it in the oven for 5 mins. Pour the batter into the pan, put it back in the oven and cook for 25 mins. Check the Yorkshire pudding. It should have a good dark brown colour at the edges and feel firm and dry. If it's ready, take it out and keep warm. To serve, spoon the sausage casserole into the Yorkshire, and scatter over the parsley, if you like.
Nutrition Facts : Calories 674 calories, Fat 38 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 21 grams sugar, Fiber 8 grams fiber, Protein 23 grams protein, Sodium 1.6 milligram of sodium
GIANT YORKSHIRE PUDDING
Classic Yorkshire pudding is the combination of a few humble ingredients-eggs, milk and flour-bolstered by the savory drippings from a large beef roast. The recipe is simple, and relies upon just a few ingredients whisked together in a bowl then baked at a high temperature to achieve puffy, golden-brown perfection. (Yorkshire pudding also happens to serve as a perfect accompaniment to said roast.) If you don't have roast drippings, or run short on them, or are serving vegetarians, the recipe can also be prepared using butter instead.
Provided by Erin Jeanne McDowell
Categories breads, side dish
Time 50m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Heat the oven to 450 degrees with a rack positioned in the lower third of the oven. Brush a 9-by-13-inch baking pan with 3 tablespoons roast drippings to coat the base and sides.
- In a large bowl, whisk the eggs, milk and the remaining 2 tablespoons roast drippings to combine. Add the flour and salt and continue to whisk until the mixture forms a loose batter.
- Transfer the baking pan to the oven and heat until warmed, 1 to 2 minutes. Pour the batter into the heated pan. Return the pan to the oven and reduce the temperature to 425 degrees. Bake until the pudding is puffy and deep golden-brown, about 40 minutes.
- Remove from the oven and serve warm. (The pudding may collapse slightly if not served immediately, but it will still be delicious.)
Nutrition Facts : @context http, Calories 384, UnsaturatedFat 6 grams, Carbohydrate 43 grams, Fat 17 grams, Fiber 1 gram, Protein 13 grams, SaturatedFat 9 grams, Sodium 457 milligrams, Sugar 5 grams, TransFat 0 grams
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
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