Slow Roasted Beef Sender: Ian

Salut-Hi st.helier,

le-on Mon, 31 Oct 2005 12:17:22 +1300, tu disais-you said:-

You should be fine then.

A recipe which used an extra egg white, based on one by Gary Rhodes.

Yorkshire Pudding (Gr-Ish)

beef, british, dairy, side dish

120 gms flour, 1 md egg 1 md egg white 220 mls skimmed milk 1 pn salt fgbp

Put flour, egg, egg white, just over half the milk and the salt in the bowl of the blender. Blend well, then push down the sides with a spatula and reblend to make sure all the flour is properly incorporated. Leave to rest several hours.

Just before cooking, add remaining milk and whisk together.

Take a 12 hole yorkshire pudding or muffin tin, put 1 tsp oil-dripping in each hole, and heat to very hot in 225C 450F oven. Remove and over heat, add the batter as quickly as possible. Return to the oven and cook for 20 minutes. Do NOT open the door for the first 15 of those minutes.

Yield : 12 puddings

What IS tricky, is to cook yorkshire puds at 450 and beef at 55.

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