Yorkshire Pudding

This is a British staple.  In my naivety,  I was expecting Yorkshire Pudding to be like the Kraft Pudding I’m used to. . .not even close!  Yorkshire Pudding or ‘Yorkies’ are very similar to Dutch Babies, or the alternative to a roll with your dinner.  They are fun to make, easy (just be sure to plan ahead), and you will LOVE them!

Yorkshire (York-shur) Pudding

4 Large Eggs

Milk (equal quatity to eggs measurement)

Flour (equal quatity to eggs measurement)

Pinch of salt

Crisco or vegetable oil

 Crack the eggs and pour contents into a 2 cup measuring cup.  (Remember what it measures to!  My eggs measured to about 1 1/8 cup.) Then pour the eggs into a bowl.  Clean out the measuring cup (I hate using to many dishes), and now measure the flour and the milk (seperately) to the same measurement the eggs were, and pour into the same bowl as the eggs.  Use an electric hand mixer and beat the mixture into a cream, with no lumps.  Now you just leave the bowl to sit, on the counter for at least 30 minutes or up to several hours.

Preheat oven to 415 degrees.  Put a small (about 1/16 tsp) amount of oil or crisco in each muffin pan hole, place in oven for about 3 minutes, until crisco is melted and even slightly steaming.  While the crisco is in the oven put 2 Tbsp. of cold water into the egg mixture and stir it well.  Take the pan out of the oven and quickly pour the batter into each hole about 1/3 full (DON’T fill it too full, these babies puff up huge!).  Return to the oven and bake for 20 minutes, or until golden on edges.  This will make about 2 dozen.  Served best hot, right out of the oven.  Traditionally they are eaten with gravy.  They don’t re-heat well, but they taste great cold with jam or honey on top.

Roasted Potatoes

Roasted Potatoes are very popular in England.  I decided to attempt them for my first time this week in preparation for the Olympic Games.  They turned out great!  They aren’t as hard as I thought they would be either, which was a pleasant suprise.  You’ll love them, especially alongside a London Broil and some Yorkshire pudding!

Roasted Potatoes

2 1/2 lbs. potatoes

2 Tbsp. oil or crisco

sea salt

Preheat oven to 410 degrees. (Yes, this is the first time I’ve ever turned my oven this hot:).  Peel the potatoes and rinse in cool water.  Cut them into bite-sized chunks.  Place the chunks in a large saucepan and then fill with cold water until chunks are just covered. Sprinkle about a teaspoon of sea salt over the water, and then cover with lid.  Turn heat to high, once at a low boil lower the heat to medium and cook for 5 minutes.

Right when you set the 5 minute timer on the potatoes get out a baking sheet (with rims), pour in the oil, and place in the oven to heat.

After boiling for 5 minutes, drain the potatoes (still in the pan-or quickly return to the pan).  Put the lid back on the pan and shake it. . . seriously, vigorously. Be sure you’re wearing baking mits, because the pan is hot!  Do this for a few seconds until you take the lid off and see that the potato chunks are kind of fuzzy.  Now, remove the baking sheet from the oven, pour on the potatoes, and sprinkle some more sea salt on top.  Stir the potatoes around a little bit, so the oil can coat them.

Bake for 30-40 minutes.  Half way through bake time, flip the potato chunks.  When you take them out they should be crunchy and golden, if not cook longer or throw them on the grill for a little bit.

Enjoy and happy cooking!

London Broil

I’ve learned that the London broil is in fact a title given to the cut of meat called a flank steak.  It was given the name in the US.  A more traditional British meat would be roast beef, but for my family the London broil was just what I wanted for the London Olympics.    This is a tough cut of meat and traditionally dry, so tenderize it, massage it, and love it before you stick it in the marinate and you will be happy.

How to London Broil

3-4 pound London Broil (top round flank steak)

Take your thawed chunk of steak and tenderize it, message it, and then cut several slits in both sides about 1/8 inch deep.  Then marinate the meat (recipe below) for several hours.      Grill for about 20 minutes on a Med/High setting, flipping it over every 5 minutes.  Now enjoy it with gravy, potatoes, and yorkshire pudding:)

London Broil Marinate

1 tsp minced garlic

1 tsp. coarse sea salt

3 Tbsp. soy sauce

1 Tbsp. ketchup

1 Tbsp. oil

1 tsp. black pepper

1/2 tsp. oregano flakes

Mix all of the ingredients in a bowl.  Pour it into a large ziplock bag.  Place the steak in the bag and rub the marinate into the meat for a few minutes before placing in the fridge. Half way through marinating, turn the steak over and rub juices into it again.