Happy Monday everyone!
Today was supposed to be the big release day of the cookbook, but due to a few little hiccups with formatting and a few other things we have to push it off until Thursday May 4th. So May the 4th be with you to remember to buy a copy that day (hahaha bad joke??).
I have to tell you, this whole cookbook process went so smoothly and everything turned out amazing. I started wondering when some kind of a bump was going to come along, well now we have a little bump or hiccup and that is perfectly normal. It just means you guys get an extra sneak peek recipe and it is released on a cool date, if you are a Star Wars fan. If not it will still be able to arrive in time for Mother's Day!
Now onto this amazing recipes. I know a lot of my American friends have no idea what Yorkshire Puddings are. They can be referred to as pop overs, but we know them as Yorkshires. Those golden puffy delicious looking things are honestly one of my favorite side dishes EVER! Growing up on Sunday we would have a traditional Sunday dinner, with roast beef, mashed potatoes, gravy, carrots and my beloved Yorkshire puddings. I could seriously eat a whole 12 myself, in fact I think I attempted once.
When I was off on my mission for the LDS church and also when I was down in the USA for school, no one knew what they were. I would get home sick and decided to make them, I would make 6 and share with my companions or with my roommates. Everyone who has eaten them wonder why on earth they have lived their whole lives not knowing what they were.
There are a few tips with making great ones. Tip one, make sure the oil is screaming hot, what I mean by that is that the muffin tin with the oil in it is almost smoking. Tip two, let the batter sit for a good hour before making them, sometimes I am in too much of a hurry and they turn out fine but letting everything come to room temperature helps. Tip three, you need to adjust to the elevation you are in, here in Calgary I have to add less flour in order for them to be fluffier and rise properly. Trial and error in most cooking and elevation changes.
Stuffed Yorkshire Puddings:
4 large eggs
1 cup of all purpose flour
1 cup of milk
1/2 teaspoon of salt
3 pound boneless rump roast (The fattier the better)
5 to 6 large potatoes
1/2 cup butter
1/2 cup milk
chives for garnish
salt and pepper
Preheat oven to 425F.
Season the roast generously with salt and pepper. You want a bit of a crust on top of the roast. Place the roast in either a roasting dish or an enamel cash iron pot. Bake the roast for 20-30 minutes at 425F then turn it down to 325F, it helps make a crust on the outside, while allowing the inside of the roast to stay moist. Cook to desired internal temperature (medium rare so 135F). Once cooked, place on a cutting board and allow to rest for 15 minutes. Slice very thin.
Once roast is finished, turn the oven to 425F. Blend 4 large eggs, 1 cup of flour, 1 cup of milk and 1/2 teaspoon of salt until the are fully incorporated. It should resemble a smooth batter. Set aside.
In a jumbo muffin tin (makes 6 jumbo muffins), add 1 tablespoon of canola oil to each well. Place the muffin tin in the oven. Allow the oil to cook until it is fragrant and almost smoking. Take the pan out of the oven and immediately evenly distribute the batter in each hole. Place the tin back in the oven. Do not open the oven. The Yorkshires need the high heat to rise properly. Turn the oven light on and when they are puffed up and golden brown, they are done.
While roast is cooking peel and cut up potatoes, place in a large pot, and season with 1 teaspoon of salt. Turn heat up to medium-high and allow the water to come to a rolling boil. Decrease to a medium heat and cook the potatoes until when a fork is inserted the potatoes come apart easily. Drain the potatoes and add the butter and milk, with a hand held beater or a stand mixer, whip up potatoes so they are nice and smooth.
With the drippings from the roast, add 3 cups of water to the pot, allow to come to a boil. Mix 1/4 cup of water and 1/4 cup of flour in a small glass. Whisk to make a paste. Once the drippings and water have come to a boil, while whisking add the flour paste. Whisk continually until it starts to thicken. Add salt and pepper to taste and a bit of beef bouillon if you didn't get enough drippings off the roast. Once thickened pour into a gravy bowl.
Remove the Yorkshires from the muffin tin. Cut open the center if they didn't have a deep enough cave while rising. Stuff with 1/4 cup of mashed potatoes. Roll up a few slices of meat and place them inside the Yorkshires. Cut chives and sprinkle them on top of the Yorkshires. Serve the Yorkshires with your favorite vegetables and pour gravy on top. Be sure to add a bit of creamy horseradish sauce on the side.
Creamy Horseradish Sauce:
1 cup of sour cream
1/3 cup of extra hot creamed horseradish
1 1/2 tablespoons of Dijon mustard
1 tablespoon of white vinegar
dash of salt and pepper
Mix all together and cover. Place the sauce in the fridge for 2 hours to allow the flavors to merry before using.
Happy Cooking everyone!
Have you ever had Yorkshire puddings before? Trust me if you haven't they are something you will never regret trying them.
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