Grilled Yorkshire Pudding Recipes

Steps:

• Mix flour and salt together until blended. Make a well in the flour, add the milk, and whisk until consistent. Beat the eggs into the batter. Add water and beat again until the mixture is light and frothy. Set aside for an hour (or, if it's the day before, cover in the fridge overnight).
• If the batter has been refrigerated, allow it to come up to room temperature before using. When the roast beef is ready to come out of the oven, ready the mixture.
• Preheat oven to 400 degrees F (205 degrees C).
• Pour off drippings from roast beef and measure out desired amount (about 1/2 cup should do). Pour drippings into a 9x12 inch baking dish and place into the oven until the drippings sizzle. Pour the batter over the drippings and bake for 30 minutes (or until the sides have risen and are golden brown). Cut into eight portions and serve immediately.

Steps:

• Preheat the oven to 400 degrees F.
• Whisk the flour, milk, eggs and 2 teaspoons salt in a medium bowl until smooth-be sure not to over mix. Let sit for 30 minutes.
• Meanwhile, spoon 1 teaspoon beef fat into each hole of a 12-cup muffin tin. Place the tin in the oven and cook until the fat melts and the pan is very hot, 5 to 6 minutes. Working quickly, pour the batter evenly into the muffin tins, filling each tin about halfway. Bake until the puddings are golden brown and very puffed, about 20 minutes. Serve immediately.

Steps:

• To make the beef roast, preheat the oven to 475 degrees F.
• Place the beef roast on a clean work surface and rub with the olive oil and chopped rosemary.
• Place into the preheated oven and cook for 15 minutes and then turn the heat down to 350 degrees F. Cook for about 15 minutes per pound for rare meat, about 1 hour and 15 minutes. Remove from the oven and let rest, covered, for about 15 minutes before slicing.
• To make the Yorkshire Pudding, preheat the oven to 450 degrees F. Mix the milk, eggs, and salt, and add pepper, beating all well together. I use my freestanding mixer but a hand-held electric mixer, rotary, or balloon whisk would do. Let these ingredient stand for 15 minutes and then whisk in the flour. Meanwhile, add the drippings a large heat-proof pan and put it in the oven to heat for about 10 minutes. Into this intensely hot pan you should pour in the batter and cook for 20 minutes, or until well puffed and golden. Bring it, triumphant, to the table.
• To make the grilled eggplant, place the garlic-oil into a shallow dish and set aside. On a clean work surface, slice the eggplant into long, thin slices and then place into the garlic-oil, turning to coat.
• Preheat a griddle or stove top grill pan and then place each eggplant slice onto the grill. Cook about 2 to 3 minutes and then turn, and cook 2 to 3 minutes more. Remove the grilled slices to a platter and drizzle with more of the garlic-oil. Garnish with coarse salt, cracked black pepper, lemon juice and snipped chives.
• To make the pea, mint and avocado salad, first make the dressing: put the oil, vinegar, and sugar into a large bowl and then put in a decent handful of the chopped mint. Stir well so all is amalgamated. Cook the peas for 2 minutes or so in salted boiling water, just so that they're ready, but not soft. Taste after 2 minutes and keep tasting. Drain the peas in a colander, put them straightaway into the bowl of dressing, and let steep for 1 hour or up to a day.
• Just before serving, stir in the mixed greens, the endive, and the avocado. You may need to drizzle a bit more oil after tossing. Serve this on a big plate. Sprinkle with some more of the chopped mint.

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a medium bowl, beat eggs with milk. Stir in flour. Set aside.
• Divide butter evenly into the twelve cups of a muffin tin, about 1/2 teaspoon per cup. Place tin in oven to melt butter, 2 to 5 minutes. Remove tin from oven, and distribute batter evenly among buttery cups.
• Bake in preheated oven 5 minutes. Reduce heat to 350 degrees F (175 degrees C), and bake 25 minutes more or until puffed and golden.

Steps:

• Mix together the flour, eggs and milk, until well combined. Cover and leave in the fridge for as long as possible-24 hours is good, 60 minutes minimum.
• Melt blobs of lard/dripping or oil in pudding tin holes-enough that when its melted it comes up the side of the hole about 1/2cm.Remember lard has a higher smoke point than oil, and dripping more than lard, and in this case the hotter you can go, the better.
• Heat the pan in a HOT oven, until oil/lard or dripping is smoking hot. If need be, heat the pan over a flame over the stove to get it smoking.
• Remove batter from the fridge and mix quickly, pour into pudding holes. It should sizzle immediately.
• Place tray in hot oven and do not open the door. Four large puddings take about 20-25 minutes.
• NB-you can eat these cold with jam too!

Steps:

• In a blender, combine the eggs, milk, flour, and salt. Blend until well combined and place in the refrigerator until ready to use (allow to rest for at least 30 minutes).
• Preheat oven to 425°F.
• Put 1 teaspoon of the oil (or beef drippings) into each section of a 12-hole Yorkshire pudding tray or muffin tray and put into the oven on the top shelf until very hot, almost smoking.
• As soon as you take the tray from the oven, pour in the batter to three-quarters fill the tins (it should sizzle) and immediately put back into the oven.
• Bake until the Yorkshire puddings are well risen, golden brown and crisp, 15 to 20 minutes. Don't open the oven door until the end or they might collapse.

Steps:

• 1. Place the eggs, milk, salt, and pepper in a large bowl and whisk to mix. Whisk in the flour and 2 tablespoons of the drippings. Cover and chill the mixture in the freezer for 30 minutes.2. Set up the grill for indirect grilling and preheat to high (see Note).3. Add the remaining 2 tablespoons drippings to a clean 14 3 9-inch roasting pan, place in the center of the hot grill grate, and heat to smoking, about 3 minutes. Pour the batter into the pan and cover the grill tightly. Cook until the pudding is puffed and nicely browned, about 20 minutes (don't peek). Cut into squares for serving.Serves 8Note: If you have just prepared a roast, your grill will already be set up for the indirect method. Just add 10 to 12 fresh coals to each side in a charcoal grill.