Yorkshire Pudding

Yorkshire Pudding

 

The secret to making Yorkshires (as they are known in the UK)   is to pour well rested, cold batter into slightly smoking hot fat and put immediately back into a really hot oven. It is as simple as that.  Keep in mind that this recipe came from my grandfathers family from Old England and the way it is written is from their time.  I changed the oven temperature to match our ovens for F.

Ingredients

4 large fresh eggs measured into a jug

Equal quantity of milk to your measured eggs

Equal quantity of all purpose/plain flour to measured eggs

Pinch of salt

2 tbsp lard, beef dripping or vegetable oil

Directions

Heat the oven to 450°F or the fat may burn.

Pour the eggs and milk into a large mixing bowl and add the pinch of salt. Whisk thoroughly with an electric hand beater or hand whisk. Leave to stand for 10 minutes.

Gradually sieve the same volume of flour (as the eggs) into the milk and egg mixture, again using an electric hand beater or hand-whisk to create a lump free batter resembling thick cream, if there are any lumps pass the batter through a fine sieve.

Leave the batter to rest in the kitchen for a minimum of 30 minutes, longer if possible – up to several hours.

Place a pea-sized piece of lard, dripping or ½ tsp vegetable oil into your chosen York shire pudding tin or a 12-hole muffin tin and heat in the oven until the fat is smoking. Give the batter another good whisk adding 2 tbsp of cold water and fill a third of each section of the tin with batter and return quickly to the oven.

Leave to cook until golden brown approx 20 minutes. Repeat the last step again until all the batter is used up.

Serving Yorkshire Pudding

In Yorkshire serving the pudding is traditionally with gravy as a starter dish followed by the meat and vegetables. More often smaller puddings cooked in muffin tins are served alongside meat and vegetables.

Yorkshire pudding isn’t reserved only for Sunday lunch. A large pudding filled with a meaty stew or chili is a dish in its own right.

Cold left-over Yorkshire Puddings make a lovely snack with a little jam or honey.

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Gravy (Country Milk Gravy)

biscuits_sausage_gravy

Ingredients

1/4 cup bacon grease
1/4 cup all-purpose flour
1 1/2 cups milk warm
1/4 teaspoon salt
1/4 teaspoons pepper
2 tablespoons melted butter

Cooked and drained Sausage if desired

Directions
In a small pan, heat bacon grease. Add the flour and whisk until smooth and bubbly about 1 minute. Add the warm milk slowly and bring to a boil. Reduce the heat to a low simmer and stir, until thickened, about 5 minutes, adding milk as necessary to control the thickness. Add melted butter and stir in.  Season the gravy with salt and pepper.  If you are adding sausage, add it at this time. Serve hot over biscuits.

Biscuits and Gravy done right

biscuits_sausage_gravy 

 

Ingredients

2 Biscuits made from scratch or Pillsbury frozen Grand Biscuits baked

4 ounces fresh pork breakfast sausage

1 teaspoon all-purpose flour

2 cups whole milk

Salt to taste

Freshly ground black pepper, to taste

Cayenne pepper, to taste

Directions

Place a medium skillet pan over medium-high heat. When the pan is hot, add the sausage and brown, using a wooden spatula to break up the sausage into bite-size pieces, 4 to 5 minutes. Note: It’s okay if some of the sausage sticks to the pan.

Reduce the heat to medium and sprinkle the flour into the pan, stirring often for 1 minute.

Pour in the milk and scrape up the brown bits from the bottom of the pan. Bring the gravy to a boil. Reduce the heat to medium and cook, stirring occasionally, until the gravy thickens, 8 to 10 minutes. It should look velvety and have the thickness of heavy cream. Season the gravy with salt, black pepper and cayenne.

Split your hot biscuits and arrange in shallow bowls. Pour the gravy over the biscuits and serve immediately.

Pressure Cooker Sirloin Tips in Gravy

Sirloin Tips in Gravy

Ingredients

5 lb. Sirloin Tip Roast, cubed

2 – 4 tablespoons vegetable oil

1 Onion, diced

2 cups Beef Broth

1/2 cup Flour

1 1/2 cup Water

Directions

Add 1 tablespoon oil to the pressure cooker pot, select Browning. When oil is hot, brown the meat in small batches, do not crowd. When all the meat is browned, add onion to pressure cooking pot and sauté until tender about 3 minutes.

Add browned meat and beef broth to onion in pot, cover and lock lid in place. Select High Pressure and 15 minutes cook time. (It will take about 15 minutes to pressure up and another 20 minutes for a Natural Pressure release.)

Mix flour and water to make a slurry to thicken the broth. Add slurry to cooked meat and broth in pressure cooker pot. Select Browning and bring to a boil. Boil for a few minutes until broth is thickened. Add salt and pepper to taste.  Serve over hot noodles.

Tomato Gravy

Tomato gravy

This gravy is great with warm peach cobbler or bread pudding.  Some people use this gravy on cube steak or meatloaf.  Serve over hot buttermilk biscuits along with bacon or sausage for breakfast, brunch, lunch or dinner.

Ingredients

1 pt. tomato juice

1/2 pt. water

1 t. margarine

Paste:

1 c. milk

3 T. flour

2 T. sugar

Directions

Bring tomato juice, water and margarine to a boil.  Make a thin paste of milk, sugar and flour. Stir in tomato juice until it cooks and starts to thicken.

Mom’s Chicken Fried Steak with Gravy

Chicken Fried Steak with Gravy

Ingredients

1 pound cube steak, about 1/4-inch thick, cut into 4 pieces
eggs, lightly beaten
3/4 cup all-purpose flour
1/3 cup vegetable oil
3/4 cup milk

1 32 oz carton of chicken broth

¼ cup flour

1 onion sliced into 4 thick slices

Directions

Dip each cube steak in the beaten eggs and then in the flour. Set aside.

In a 10-inch skillet, heat the oil over medium high heat. Add the steaks to the pan and fry for until brown on each side. Drain oil off and return to stove. Add chicken broth and leave out 1 cup. Put onion slices on top of each cube steak.   Mix ¼ cup flour with the 1 cup of chicken broth until dissolved. Slowly add to pan stirring to incorporate. Turn heat down to medium low and let simmer for an hour. Add some water if gravy becomes too thick.   Keep checking to stir gravy and spoon over cube steaks and onions.

Serve with mashed potatoes, a vegetable and biscuits.