English cuisine among all European cuisines is not in vain considered one of the most conservative. It sacredly reveres the old traditions, and to this day on family Sunday dinners, dinners in honor of national holidays, roast beef, turkey and puddings are put on the table. That's about the last dish and we will have a speech.
Features of food
Pudding in England is made from meat, vegetables, cereals, fish. And served for the second. Bake them and as desserts, sweet, on a fruit and berry basis. And from the depths of the Middle Ages, the recipe for one of the oldest puddings, Yorkshire, became known. His homeland is the famous county in the UK, the largest of the country's land formations. What is the favorite of the dish for the inhabitants of the foggy Albion so that it is included in the mandatory Sunday lunch menu ? The basis of the Yorkshire pudding is the same as for the batter, that is, the most that is simple is. It's milk, eggs, a little salt and flour. The obligatory ingredient is smalets - interior melted fat. But here's an interesting detail. The basis of Yorkshire pudding is also fat, which drips from meat baked under roast beef. After all, the dish is served often not by itself, but with meat sauce and a good portion of baked lamb or beef.
Traditional Recipe
On average, the basis of Yorkshire pudding is the third part of a 200 gram glass of milk and the same amount of flour mixed with 1 egg. The dough is poured into small molds, carefully greased, and baked fairly quickly. But in order for the dish to turn out as it should be, all the subtleties of its preparation should be observed. Otherwise, even if the base of Yorkshire pudding meets the recipe data, the taste of baking will turn out to be "not that". What do we mean: first you should thoroughly beat the eggs, then knead the dough, be sure to let it brew for at least half an hour. And a little earlier you should send a piece of juicy, fatty fillet of young lamb or veal to the oven. And we must not put on a pallet, but on a grate. And when the fat starts to drip off the meat, put the molds with the dough so that it gets directly to the baking. This is how the process of preparation looks in general terms. And now, in stages, we will consider how to prepare yorkshire pudding (English).
Recipe "from the frying pan"
Take 2 fresh chicken eggs and beat them thoroughly with a whisk so that the volume is doubled. Gently enter 160 g of sifted flour and half a liter of milk and knead the dough. Cover it with a napkin and leave to "rest" for 30 minutes. In a frying pan put a few spoons of baked bacon, warm it up. Put the dough and put in a hot oven. The pudding is usually from 20 to 30 minutes. Observe the test: as soon as it settles a little, take out the pastries and carry them to the table. Well, advice on how to prepare a Yorkshire pudding is especially delicious: for this it is necessary to roast (bake) a good piece of meat in the oven on the grate, and that the fat should flow into the container with the dough. Put pudding in this case is recommended about 20 minutes before the full availability of roast beef.
So, now that you already know what the basis of Yorkshire pudding is, the recipe for food, it's time to introduce you to the technology of cooking the dish entirely. That is, and how to roast beef marinate, fry, and pudding.
Ingredients for the meat portion of the delicacy : about 2 kg of beef fillet, a glass of vegetable oil, 5 tablespoons of cognac or sherry, 2 same spoons of soy sauce, about a teaspoon of ground pepper and salt. For pudding, two glasses of milk and flour, 6-7 eggs, salt, ground pepper (pinch), a little pork smalt are needed.
Recipe for roast beef with pudding: cooking
Let's start with the "main character" of our article. Milk boil and allow to cool completely. In the blender pour eggs, pour in the flour and beat it gently. Pour a little milk, put the nutmeg nut and add salt and pepper to taste. When the dough is ready, cover the blender and put on the refrigerator for one hour or another cool place. Now take care of the meat. It needs to be washed, dried, cut into a layer of fat. Prepare marinade from butter, soy sauce, cognac and pepper. Thoroughly chop them meat and let it soak for 40 minutes. Turn it over twice. Then wipe off, add and put into the oven on the grate (grease it with grease!). Set the temperature to about 250 degrees. Beef should be baked for 15 minutes. At this time, go back to the test. Under the grate with roast beef you have a baking tray, right? And the juice has already dripped into it. Add the pork fat to it, mix it. And spread the dough, smooth it with a spoon until smooth. Put again under meat, notice 10 minutes. And then reduce the temperature to 200 o and hold the dish for another 15 minutes. Now turn off the oven, put the meat on a plate, put it on the grate again and let it stay with the pudding for another 10 minutes. And only after the specified time, take the products out of the oven, cut into portions and put them on the table!