Tuesday, 25 September 2012

Jim Bayes: Giant Yorkshire Pudding with Steak and Ale Stew

Jim Bayes is a Yorkshire-based comedian who runs nights in Leeds and Pudsey. Information here.

For the beef and ale stew

1.5k diced stewing steak

Teaspoon of salt

Gravy granules

A pint of water

A pint of strong bitter

You can also add spring onion and chopped shallots if you’re feeling craaaaazy

A hob and large pan would be useful at this stage.

Pour the water in the pan and add the stewing steak, cook on full heat for about 15 mins, then add the bitter and salt stirring regularly until boiling, once boiling add the relevant amount of gravy granules dependant on how thick you want the mix (a lot for father Dougal Maquire thick not as much for Boris Johnson thick) stir regularly and keep heating for 15 mins tasting as you go, make sure your steak is nice and tender before lowering your heat to a simmer and cracking on with the yorkies.

For the yorkie pud

300g Plain Flour

Teaspoon or so of Salt

4 Eggs,

330ml Milk

4 Tablespoons of Vegetable Oil for cooking

An oven (it helps)

A large baking tray

Sift the flour and salt into a large bowl, add the eggs and half the milk and beat until its nice and smooth. Mix in the remaining milk and leave the batter to rest in a fridge for about 20 mins

Add the oil to the large baking tray and insert into a 230C preheated oven, when the oil is very hot and slightly smoking add the batter mix and quickly put it back into the oven most likely burning yourself at some point in the process.

Let it cook in the oven, on the top shelf for around 20 minutes or until it is risen well and gone crispy, golden brown. Don't open the oven door until it has cooked as this could affect how your Yorkshire Pudding rise.

Once it has cooked and risen to satisfaction get a large plate load of steak and ale stew, a shovel to eat with and enjoy… please note I am over weight


No comments:

Post a Comment