So yesterday I blogged the recipe for roast beef and now it is the turn of the mighty side dishes. Now, it is my belief that you cannot have roast beef without Yorkshire puddings; that would be like having macaroni without the cheese, or gin without tonic; they just have to go together! I have also perhaps caused some controversy with this meal and tried something new with my potatoes. I have always had roast dinner with roast potatoes (my Dad would say they are even better than the meat), but I felt like being creative. I believe my sweet potato stack was a really nice addition, and it made your traditional roast dinner a little bit more modern.
Makes 6 puddings
– 75g plain flour
– 1 egg
– 75ml milk
– 55ml water
– Salt and pepper
– Olive oil
To make the batter sift the flour into a bowl and make a well in the middle
Combine the milk and the water together in a jug
Crack the egg into the centre of the well and whisk, starting to bring in the flour from the outside of the bowl.
As you continue to whisk, gradually pour in the milk mix and continue to bring in the flour from the outside of the bowl. Whisk until it is all combined and you have a smooth batter.
Pour about ½ cm of olive oil into the base of each section of a muffin baking tin. You only need to do this for how many puddings you are making.
Put into 190’c oven for 15minutes or heat on a gas hob so that the oil is very hot. Pour in the Yorkshire pudding mixture so it is about 2/3rd full and bake in the oven for 25minutes until fully risen and golden brown.
Sweet Potato Stack
– 4 small sweet potatoes, sliced to about 3mm thick
– 2 red onions, sliced into rings
– 2 garlic cloves
– 400ml chicken stock
– 2 tsp mustard
Line and grease 4 ramekins with a little bit of butter
Layer the potatoes, onions and garlic
Mix the mustard into the stock and season with some salt and pepper
Pour over the ramekins trying to cover as much of the potato as possible
Roast for 40minutes, half way through turning the top potatoes so they brown on both sides.
10minutes before they are due to come out, pour away the excess stock so that the potato has a chance to crisp up and is not too soggy
Other great additions to the roast are cauliflower cheese (check out my recipe) and freshly steamed vegetables.