Christmas recipes no. 1 - Yorkshire puddings and stuffing. *Yorkshire puddings* I never understand why pre-packaged Yorkshire puddings have so many additives, when actually they are really easy to make! I used rice milk as my stepson has a dairy allergy, but you can use ordinary cow juice if it suits you better :) These can be made and frozen up to a month in adva nce. Makes 12 cupcake-sized puddings: 70g plain flour (unbleached or a brand you know youre safe with) 2 eggs 100ml rice milk pinch salt sunflower oil for cooking 1) put flour, eggs, milk and salt in a bowl and beat with a whisk until all is blended and smooth and there are no lumps of flour left. 2) cover bowl with cling film and leave to stand for at least 30 minutes. (I dont know why this works but if I cook it straight away they dont rise nearly as well as if I leave it for a while) 3) pre-heat oven to 230c. 4) place about 1/2 a teaspoon of oil into each cupcake mould on the tray and put in the oven to get hot. It needs to be sizzling before you put the batter into the tray so give it enough time to heat up. 5) remove tray from oven and as quickly as you can, divide the mixture up into the moulds. Dont put too much into each mould, fill a maximum of 3/4 full. 6) cook for 20 minutes. These work best if you have a glass-fronted oven door as you CANNOT open the door too early or they all sink and go flat and squidgy. Leave the door shut the entire time - checking no earlier than 15 minutes in if you cannot resist having a peak. 7) eat or cool and freeze as necessary. *Stuffing* Ive posted a stuffing recipe before but I thought Id share it again as it was quite a while ago. Most of the supermarket versions contain sage, and those that dont seem to have cinnamon or tomato in for some weird reason! This is a simple method of making a small bowl of tasty stuffing as and when required. -2 to 4 slices of bread - if you have chunky, thick crusts from the end of a loaf, use 2 pieces. If you have thin slices of ordinary bread, use four. I recommend using a multiseed wholemeal loaf as they not only seem to be the most likely to be soya-free, they also taste good and look nice in this recipe. -1 small onion, diced finely -(optional) - 1 to 2 tsp each of any of the following: dried rosemary, dried thyme, finely chopped or crushed garlic, or finely grated lemon or orange zest - (optional) - 1 or 2 rashers of streaky bacon, cooked until crisp and crumbled. - (optional) - 1 - 2 tbsp of freshly squeezed lemon or orange juice (if you are using the zest) salt and pepper - hot water, to bind. 1) in a large mixing bowl, break up the bread with your hands into small pieces. Make sure some are breadcrumbs but keep it rough, for a slightly better texture 2) add the onion, and whatever other flavour ingredients you choose. Ive tried all of these and apart from suggesting that you dont use bacon alongside pork, I dont have any other advice - so let your tastebuds rule! 3) season well with salt and pepper and mix all ingredients thoroughly, to be sure that everything is equally distributed throughout the mixture 4) add a small splash of hot water as required to get the stuffing to the required consistency, and then either use to stuff your roast or press into a small bowl to bake for about 20 to 30 minutes in a hot oven. 5) If you make this as a stand-alone in a separate dish it also takes well to being frozen after cooling. More Christmas cookery to follow - Im working on a couple of pudding suggestions next!
Posted on: Sun, 03 Nov 2013 22:18:40 +0000
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