Yorkshire Puddings Au Vin

For the gravy, stock from your meat, whatever it is, skimming off most of the fat, (depends how greasy you like the end product); simmer it with a finely chopped onion and maybe a couple of cloves of garlic, crushed or chopped or wtf.  One beef oxo cube.  A forkful of plain flower, left to settle for 20 mins or so in a large glass of wine, (you can be sure it won't go lumpy if you stir that straight in), and then a bit more wine and/or a bit of the stock off your veg, according to how wine-ish you like it, and how thick.   Add herbs to taste.

For the yorkshires, three heaped forkfuls of plain four (in a pint jug, is what I use), two eggs, and a bit of milk, and mix it all up.  If you do this a few hours before it's wanted and leave it in the fridge, and give it a wee beating with a fork every hour or so, then you won't get any lumps - which only applies if you don't have a food processor.  Pour about 1/4 inch of the batter into a well pre-heated yorkshire pudding or cake tray with about 1/4 inch of fat off the roast, (or olive oil or any other oil).  Cook them in a hott(ish) oven, (about 200c), for between 15 and 20 mins.

Serve it with meat and veg, of a Sunday.  You can replace the meat stock with vegetable if you prefer that sort of thing.

Numpty Note:  The alcohol in the wine evaporates off, so it's fine for the kids and the band-of-hopers.

Comments

  1. drawjerkyMon Oct 18, 09:52:00 am BST

    I ate 10 (TEN) yorkshire puddings last night, tho had them with roast chicken and chicken gravy. To be honest, yorkies and gravy are a meal on their own...

    ReplyDelete
  2. Garry NixonMon Oct 18, 11:55:00 am BST

    Indeed. They go well with curry, too. And there is a variation, which my granny did, of a really big one, with the batter about 3/4" thick. Fucken aye. There's a yorkshire pudding revival going on, in our house.

    ReplyDelete

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