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Rikardo
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Drofgod969
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 Posted: Thu Sep 15, 2011 8:40 am Post subject: |
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I have no clue what those two things are...
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Rikardo
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Tearlach
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Rikardo
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| Posted: Thu Sep 15, 2011 11:45 am Post subject: |
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| Tearlach wrote: | Ah, Sunday lunch! Roast beef, roast potatoes, carrots and peas. The Yorkshire puddings crisp and golden on the outside, light and fluffy on the inside. Ideal for mopping up the gravy, that and a pint of ice cold cider..ambrosia, my friend. One mouthful and its instant orgasm.   
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It's surprisingly good when you have it with a good old Lancashire Hotpot.
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Rune174
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| Posted: Thu Sep 15, 2011 11:49 am Post subject: |
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My idea of a good dinner (Or lunch):
Grilled chicken breast with a bed of rice pilaf or mashed potatoes and brown gravy. Mix in some green beans that have soaked in some bacon bits and some texas toast and I will enjoy the night for a week.
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Drofgod969
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| Posted: Thu Sep 15, 2011 11:54 am Post subject: |
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| Tearlach wrote: | |
Ok that dose look good.
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yesterday is history, tomorrow is a mystery, but today is a gift. that's why it is called the present.
quoted by master Oogway off kong fu panda
Some weep, some cry, some make couches fly. - Katmir
Let me stand behind you in times of peace, let me stand infront of you in times of war, let me stand beside you as a equall, as a friend. |
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Tearlach
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| Posted: Thu Sep 15, 2011 12:16 pm Post subject: |
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Yorkshire puddings as the name suggests were originally a pudding served with perhaps jam or honey. Thank God some one came up with the idea of putting them on the same plate as roast beef.
It is a very simple recipe; take a muffin tray, a 12 cup one, place goose fat or a shallow amount vegetable oil in each one.
Preheat the oven turn the temperature up as far as it will go (this recipe needs a good hot oven) and place the tray in the oven to heat up.
In a bowl mix one cup of flour, one cup of milk, two or three eggs and salt and pepper. Mix with a fork until you have a pancake batter, you may have to add more milk, but it must not be too runny. Then use a whisk, hand or electric, to really fluff it up and place in the fridge to cool.
if yo are cooking a roast meat leave the tray in the oven with the cooking meat, as the oil in the tray must be smoking hot before you put the batter in the cups. When ready take the batter from the fridge and whisk again and then ladle the batter into the oil, filling each cup about three-quarters and return the tray back to the oven, again at full heat. Should take about ten minutes to rise. Once the puddings turn golden brown, remove from the oven and serve.  
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Rikardo
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| Posted: Thu Sep 15, 2011 12:19 pm Post subject: |
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| Tearlach wrote: | Yorkshire puddings as the name suggests were originally a pudding served with perhaps jam or honey. Thank God some one came up with the idea of putting them on the same plate as roast beef.
It is a very simple recipe; take a muffin tray, a 12 cup one, place goose fat or a shallow amount vegetable oil in each one.
Preheat the oven turn the temperature up as far as it will go (this recipe needs a good hot oven) and place the tray in the oven to heat up.
In a bowl mix one cup of flour, one cup of milk, two or three eggs and salt and pepper. Mix with a fork until you have a pancake batter, you may have to add more milk, but it must not be too runny. Then use a whisk, hand or electric, to really fluff it up and place in the fridge to cool.
if yo are cooking a roast meat leave the tray in the oven with the cooking meat, as the oil in the tray must be smoking hot before you put the batter in the cups. When ready take the batter from the fridge and whisk again and then ladle the batter into the oil, filling each cup about three-quarters and return the tray back to the oven, again at full heat. Should take about ten minutes to rise. Once the puddings turn golden brown, remove from the oven and serve. |
Nice talk of the Yorkshire Pudding here, but what about the other subject, Lancashire Hotpot?
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