The roast was presalted the day before and left to air dry in the fridge today. I brought it to room temperature before roasting in a 500°F oven for about 45 minutes.
Yorkshire Puddings
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Source: Barbara Kafka3 large eggs
1/2 teaspoon kosher salt
1 cup all-purpose flour
1 cup cool milk
1/8 cup fat, reserved from roast
Put the eggs in a large bowl and beat with electric beater for one minute.
Add salt. Alternating the flour and the milk, add to the eggs. Beat only until all ingredients are well combined. Cover tightly and refrigerate.
Pour reserved fat into the hot deglazed pan and place in the 450 oven. Let heat for 3 to 4 minutes. Pour cold batter directly into pan. Cook for 15 minutes.
TIP: The secret to the perfect Yorkshire is to make sure that there is sufficient fat in the bottom of each cup. The fat should be at least 1/8 of a inch deep and should be smoking hot before pouring in the batter.
Yorkshire Pudding for large size roast
9 large eggs
1 tablespoon kosher salt
3 cups all purpose flour
3 cups milk
1/4 cup fat
Make same way and pour into larger heated roasting pan. I usually make the smaller recipe and sometimes make the Yorkshires in a muffin tin. I can get 12 large Yorkshires from the small recipe.
As a Yorkshireman I'd say those puddings look just about perfect! If you want to be really authentic, serve them as a starter (or whatever you lot call the first course) with onion gravy and a chopped salad (shredded lettuce, spring (green) onion, mint, sliced cucumber and vinegar- *never* oil). Sounds disgusting but it's very tasty.
ReplyDeleteI've never made Yorkshire pudding - you've made it easy for me to want to try it. How long should one refridgerate the dough before baking it?
ReplyDeleteAnn...I made almost the same dinner last night,except I made one huge Yorkshire pudding...and a little Rib Roast.
ReplyDeleteI used Nigella's recipe I will have to try this one with the leftovers...
Great minds think alike!
Your dinner looks fabulous!
Thanks for the suggestion Simon.
ReplyDeleteDragana, to be honest I don't think it really matters. Although many recipes call for refrigerating the batter I've found that they turn out great with or without refrigerating. Lasts night batch was made in the blender and rested on the counter for about 30 minutes before baking. If I had thought to mix up the batter earlier then it would have gone in to the fridge until needed.
Linda, great minds do think alike. I'll look forward to seeing your dinner photos.
Ok, I'm not a "gourmet" cook so please give some details on how you did the roast. I'm tired of the same old pot roast and am looking for some different ways to cook!
ReplyDeleteYum, the perfect Yorkshire pudding. They look so good. It's hard to find them in restaurant anymore. I don't know why. They are so delicious!
ReplyDeleteOh, Yorkshire pudding! My one true love! They look beautiful!
ReplyDeleteRoast beef and Yorkshire pudding is my all-time favorite dinner. Your puddings came out gorgeous, Ann!! My mother always makes two big Yorkshire puddings (so that there would be plenty for seconds!), but I tend to make the individual ones. Your roast beef is cooked perfectly, too. What a beautiful meal!!
ReplyDeleteI would so enjoy a good roast with yorkshire puddings! Yum!
ReplyDeleteBrings back memories of my mother's Sunday dinners...she always made roast beef and Yorkshire pudding....But I can't remember how she used the dripping for the pudding but still was able to make a good gravy?
ReplyDeleteSimply a superb looking meal. A feast for the gods, I think.
ReplyDeleteThese look wicked good... My first visit, but will not be my last. This is an incredible website, and I am glad I found you...
ReplyDeleteQuestion, can I use bacon fat for these, what would be the difference (I want to copy the look of yours, so if I lose that, let me know)
Vikmoo, I roasted this meat using the High Heat Method - 500°F for about 45 to 50 minutes. This method is perfect for cooking tender cuts of beef. I've posted it a few times on the Cooking Forum (Gardenweb). You can find the instructions here. http://ths.gardenweb.com/faq/lists/cooking/2008012254012652.html. If you have any questions I'll be happy to answer them.
ReplyDeleteSue, sometimes there just isn't enough beef drippings for gravy and the Yorkshires so you have to adjust by adding another fat. I always use a little of the drippings even if it is just a 1/4 teaspoon per cup and then add a little canola oil. I've also used duck fat and bacon fat in the past.
A Year on the Grill. Bacon fat works fine. As far as I'm concerned everything taste better with bacon fat. Looking forward to visiting your blog.
Ann
Hey, Ann, you know I'd just have to check out the sirloin, it's lunch time here. Sirloin is one of my favorite cuts, BTW, I'd take a nice sirloin steak over porterhouse or T bone any old day, and I often do.
ReplyDeleteAnd perfectly rare, of course...
Annie
Hmmm...beef dripping is not really interchangeable for Yorkshire puddings folks! A neutral flavoured oil with a high smoke-point at a push, but bacon fat is a step too far. Over here you can buy blocks of dripping, we don't use fat from the meat usually.
ReplyDeletePersonally I think chilling the batter is a mistake, but most recipes recommend doing so.
Annie, I can't remember the last time I cooked a sirloin steak. I usually grill New York strips or ribeyes. Maybe I'll give a sirloin steak a try next time.
ReplyDeleteSimon, thank you for your comments. I don't necessarily disagree with you. Unfortunately, but there isn't always enough drippings from a small roast for Yorkshire Puddings. So one has to do what one has to do. The puddings in my picture were baked with a little of the drippings in each cup and I added a little shortening. But I have in the past used other fats as mentioned above.
Ann
Your Yorkshire Puddings are amazing! I have eaten them at Lawry's, a top end steak house which serves all their mains with Yorkshire Pudding, and yours trumps theirs w/o question! Mouthwatering!!!
ReplyDelete