ROAST BEEF YORKIES
A cheat's canapé that uses pastrami and mini Yorkshire puddings topped with fiery horseradish and mustard
Provided by Sarah Cook
Categories Buffet, Snack
Time 25m
Yield Makes 12
Number Of Ingredients 6
Steps:
- Cook your Yorkshire puddings following pack instructions. Meanwhile, mix the horseradish, mustard and crème fraîche or soured cream together.
- Fold a slice of pastrami or roast beef into each pudding, top with a dollop of the mustardy cream, then scatter with chives or crispy onions and serve.
Nutrition Facts : Calories 113 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.6 milligram of sodium
HORSERADISH YORKSHIRES
Flavour Yorkshire puddings with fresh horseradish for an extra-special side dish. They're perfect for Christmas dinner or to accompany a Sunday roast
Provided by Good Food team
Categories Side dish
Time 25m
Number Of Ingredients 6
Steps:
- Heat the oven to 230C/210C fan/gas 8. Whisk the eggs, mustard powder and flour together, then gradually whisk in the milk until smooth. Stir in the horseradish.
- Drizzle oil into two 12-hole muffin tins until the base of each hole is just coated. Heat in the oven for 5-10 mins, then divide the batter between the holes - it should sizzle and foam at the edges. Bake for 15 mins until risen and golden.
Nutrition Facts : Calories 69 calories, Fat 4 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 1 grams sugar, Fiber 0.4 grams fiber, Protein 2 grams protein, Sodium 0.1 milligram of sodium
ROAST BEEF WITH YORKSHIRE PUDDING AND HORSERADISH SAUCE
Make and share this Roast Beef With Yorkshire Pudding and Horseradish Sauce recipe from Food.com.
Provided by Lostfairy
Categories Roast Beef
Time 1h50m
Yield 8-10 serving(s)
Number Of Ingredients 14
Steps:
- Put the beef in a roasting tin, without adding fat. Sprinkle with pepper. Roast in a hot oven at 220 C / 425 F for 15 minutes. Lower the heat to 190 C / 375 F for the rest of the cooking time, allowing 15 minutes per 500g / 1lb. Baste the mean frequently with pan juices. The beef should be served underdone and left to rest 15 minutes before carving.
- To make the Yorkshire pudding, sieve the flour and the salt together in a mixing bowl. Add the eggs and stir. Add half the milk slowly and stir until the mixture is smooth. Add the remaining milk slowly and beat the batter well, then beat in the cold water. About 15 minutes before the beef is ready, pour 2 tbsp of its fat into a 25cm / 10" square tin. Put the tin in the oven, and when the fat is sizzling hot, pour in the pudding batter and bake it at the top of the oven for 30 minutes. (The meat should be removed 15 minutes earlier to rest before carving). The pudding should be well risen, puffy, crisp and brown on the top and bottom, and should be served cut in square straight from the in in which it was baked.
- To make the horseradish sauce, whip the cream until it forms stiff peaks, and fold in the horseradish, sugar, mustard, salt, pepper and vinegar. Serve cold.
Nutrition Facts : Calories 877, Fat 58.9, SaturatedFat 24.8, Cholesterol 287.3, Sodium 498.1, Carbohydrate 18.2, Fiber 0.8, Sugar 0.7, Protein 64.6
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