Mini Yorkshire puddings with rare roast beef, jus, horseradish cream and pink peppercorns – Food & H
An English classic! Mini Yorkshire puddings with rare roast beef, jus, horseradish cream and pink peppercorns are light, tender, and tantalisingly sauced.
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Cooking tools:
- Oven
- Mixing bowl
- Measuring spoon
- Measuring cup
- Kitchen scale
- Handheld high-speed whisk
- Sifter
- Squeeze bottle
- Muffin tin
- Heavy-based frying pan
- Griddle
- Cutting board
- Chef's knife
- Spoon
- Whisk
- Cooling rack
- Plate
- Kitchen timer
- Oven mitt
- Tongs
- Garlic press
- Pitcher
- Pastry brush
- Plastic wrap
Ingredients
- <h3>Rare roast beef</h3>
- 20ml olive oil
- 5ml (1 tsp) garlic, chopped
- 1ml dried coriander
- 1ml cracked black pepper
- 1ml ground cloves
- 2ml liquid beef stock
- 500g aged rump
- <h3>Yorkshire puddings</h3>
- 100g self-raising flour, sifted
- 100ml full-cream milk
- 3 large eggs
- salt
- freshly ground black pepper
- 1 squeeze bottle filled with canola or sunflower oil
- <h3>Jus</h3>
- 10ml (2 tsp) liquid stock
- water, to deglaze pan
- <h3>Horseradish cream</h3>
- 1 small bottle prepared horseradish
- 50ml heavy whipping cream, whipped to soft peaks
- 5ml (1 tsp) fresh flat-leaf parsley, finely chopped
- pink peppercorns, to garnish
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