A few weeks ago I was perusing Angela's blog and came across something that stopped me in my tracks. It was a twist on a classic roast dinner, a roast dinner sandwich if you will. However this was no normal looking sandwich. On closer inspection something was rather different about this particular option. There was no bread....or bap...or roll....or bun...or indeed any other type of breaded product that you would normally associate with a sandwich (did anyone else just have the toaster sequence from Red Dwarf flash though their heads or am I on my own with that one?)
What you had instead was thick cut slices of beautifully rare roast beef layered with peppery rocket and sweet caramelised onions. In between humungous slices of Yorkshire pudding. This looked like heaven and I had to try it.
my twitter feed. It's quite rare for Steve to request something in particular so when he does, I know he is keen!
170g plain flour
1 tablespoon baking powder
230ml semi-skimmed milk
Enough vegetable oil to cover the base of your baking tray to a depth of about half a centimeter. Anymore than this and you won't just get a soggy bottom on your Yorkshire, you will get one that is full of oil which is rather unpleasant to eat!
So, mix all your ingredients together and whisk until really smooth and full of air (about 3 minutes). Stick the mixture in the fridge to chill.
In the meantime put the baking pan with oil into the oven to heat up. Turn the oven up to 230C (this is why you need to take the beef out now). Wrap your beef up tight in tin foil and clean tea towels like a toddler and leave it somewhere to catch its breath and rest. After 10 minutes the oil should be scalding hot.
Work very, very carefully here. Take the baking dish out of the oven, pour the chilled batter into the dish (it may spit) and put it back in the oven for 20 minutes to cook. Do not open the oven door during this process.
You will end up with a monster Yorkshire pudding.
1 red onion, peeled and sliced finely
1 glass red wine
1 tablespoon balsamic vinegar
1/2 glass water
3 tablespoons brown sugar
4-5 springs of fresh thyme
Knob of butter
In a large shallow pan, fry the onions in the butter until soft, then add the glass of red wine and simmer for 3-4 minutes. Add the sugar, balsamic vinegar, water and thyme and turn the heat up to high to bring it to a furious boil and let the onions reduce until you have a sticky, syrupy mixture.
This discovery will be dangerous.
If you like (or hate!) what you have read, please do let me know in the
comments below or slap me with a cheeky follow, or say Hi to me on my facebook group or twitter!