Roast Beef with Horseradish, Yorkshire Pudding and Caramelised Red Onions Recipe
As I reflect on the fact that English food is not thought of as fondly as, let’s say, French and/or Italian cuisine. This seems crazy when you consider everything the English have brought to the table.
The first dish that springs to mind is roast beef served with pickled walnuts, electrifying fresh horseradish, outer-crispy and inner-spongy Yorkshire pudding and hot English Mustard. Delicious!
Roast Beef with Horseradish, Yorkshire Pudding and Caramelised Red Onions
Grow your own as it is simple and will last forever and has so many uses. Fresh or preserved in white wine vinegar, sugar and salt. Mix with homemade mayonnaise, whipped sour cream or yoghurt to make your very own horseradish crème.
Individual Yorkshire Puddings
Yields : 10
180 ml Sunflower Oil
310 ml Full Cream Milk
3 Eggs beaten well
Salt and freshly ground Black Pepper
255g Cake Flour, sifted
1) Heat oven to 220˚C
2) Take a muffin tray and divide the oil evenly between each cup. Place this muffin tray into the oven to get very hot for about 15 minutes
3) Whisk the milk, eggs and seasoning together. Combine the flour within the egg mixture
4) Remove the hot pans from the oven, be careful and divide the mixture between 10 cups so to fill ¾ full
5) Bake in the oven for 11 minutes or until puffy and raised
6) Remove and serve straight away
Caramelised Red Onions
Yields : 405 g or 13 portions-served chilled
655g Chinese style (sliced) Onion
500 ml Red Wine
150 g Treacle Sugar
Place all of the above ingredients into a heavy based pan. Allow to simmer until onions are caramelised and most of the red wine has reduced to make red wine syrup that is coating the onion slices (which takes about 35 minutes)
Please post your comments and any food-related questions below.
I look forward to hearing from you.