Doesn't matter if it's a pot roast after church, pounds of pasta with your grandmother's famous gravy, or maybe it's a "let's have cereal for dinner" kind of night. Everyone has their version of that "Sunday dinner". The situation: The weekend is coming to an end, maybe you're dreading another Monday morning, possibly even crying a bit because of it- that's my go to anyway. When you want something comforting to help with the transition of weekends to weekdays, what's better than food to help you through this difficult time of the week? And that's the solution!
Personally, I'm a fan of a traditional "roast" dinner with all the yummy sides. When I was in London a few years back, one of my main goals was to find a good Sunday roast dinner and devour it. And that's exactly what happened. We found the CUTEST place called Bumpkin in South Kensington (I believe it's still there if you happen to be planning your next trip...) It was perfect, I got my own little hen, crispy potatoes, veggies, yorkshire pudding, and lots of gray. So. Delicious.
In my recent attempts to recreate this memory for myself, I've been very successful and I feel the need to share. So my perfect state side version of an individual Sunday dinner consists of chicken thighs, sweet glazed carrots, crispy fried potatoes, yorkshire pudding, and about a gallon of gravy. Drooling yet?
I started making this for myself and my roommates, but now that they have moved out, no need to cook a whole chicken and lots of excess food... but then again, I've been known to put away some food, so maybe this "scaled down" version is really a dinner for two for you normal eaters.
Since the only real recipe here is for the yorkshire pudding, here we go! Also, they aren't "puddings" like you would normally think of- no snack packs here. These are like popovers! Delicious crunchy but chewy little bits that act like a dinner roll, but are almost pasty like. The better version of a dinner roll is being presented to you on a platter!
(Makes 12)
-200g all purpose flour
-200ml whole milk
-4 eggs
-Salt and pepper to taste
-12 Tsp vegetable oil
**At least an hour before wanting to start cooking you want to get your batter together.**
1. Combine the flour, milk, eggs, and salt and pepper to taste- whisk very well. You want this to be a very smooth batter. Use a wisk, blender, immersion blender, whatever you have... and whatever you use, beat the devil out of it- no lumps!
2. When the batter is mixed, place some plastic wrap over the top making sure the wrap is touching the surface of the batter so that a skin doesn't form. Place the batter in the fridge for at least an hour or so to let it rest.
3. When you're ready to cook, you'll need the oven JUST for these. They don't like to share space, so plan the rest of your cooking around it. Grab a regular old muffin tin and in each tin pour 1 teaspoon of vegetable oil- or just enough to cover the bottom.
4. Stick the muffin tin inside the cold oven and pre heat the oven along with the tin, to 375F. (This is to preheat the oil, we want it good and hot for the batter.)
5. Once the oven comes to temp, remove the tin and as quickly, but carefully, as possible, pour the batter about half way up each tin. Quickly pop the tin back into the oven.
6. These will cook for 20-25 minutes or until they are starting to brown on the tops. DO NOT open the door during the cooking. Hopefully your oven window is clean so you can turn the light on and check in.
You're done!
These are always a great addition to any good roast dinner or maybe you just want a snack for later. I once saw an episode of Weird Eaters where this kid ate JUST yorkshire pudding... his entire life. I'm not saying it's right, but I understand his need to eat these all the time. So if you're feeling a bit British yourself and want to feel a little fancier, add these into the mix. You're welcome, you'll become obsessed and have to hide it from your friends and family and tell them that you don't have a problem, THEY have a problem. No? Just me?
Meaghan
No comments:
Post a Comment