Introduction
Indulge in a delightful culinary experience with our Mega Yorkshire Pudding, complemented by a refreshing Beetroot & Asparagus salad. This dish marries the iconic British comfort food with vibrant, seasonal vegetables and high-quality smoked salmon. Perfect for gatherings or a special family meal, this recipe promises both visual appeal and a symphony of flavors.
Detailed Ingredients with measures
Mega Yorkshire Pudding:
– 150g plain flour
– 150ml whole milk
– 4 large free-range eggs
– Vegetable oil
– 3 or 4 sprigs of fresh rosemary
– 180g quality smoked salmon, from sustainable sources, or salmon gravadlax
Beetroot & Asparagus:
– 2 bunches of asparagus (600g)
– 1 lemon
– 500g vac-packed cooked beetroot
– 8 tablespoons balsamic vinegar
– 2 heaped teaspoons runny honey or maple syrup
– 4 punnets of cress
– 4 sprigs of fresh basil
Dressing:
– 6 heaped tablespoons fat-free natural yoghurt
– 4 heaped tablespoons jarred grated horseradish
– 2 lemons
Prep Time
Preparation for this recipe takes approximately 15 minutes, with the batter ideally resting in the fridge for a minimum of one hour or preferable overnight.
Cook Time, Total Time, Yield
Cook Time: 30 minutes
Total Time: 45 minutes (plus resting time)
Yield: Serves 4-6 people
This Mega Yorkshire Pudding, served alongside the Beetroot & Asparagus salad, is sure to impress and satisfy your guests. Enjoy the rich, savory flavors and vibrant colors that bring this dish to life!
Detailed Directions and Instructions
Step 1: Prepare the Batter
Combine the plain flour, whole milk, and a pinch of sea salt in a mixing bowl. Crack the eggs into the bowl, add 50ml of cold water, and whisk vigorously until you achieve a smooth batter. Once done, transfer the batter into a jug and refrigerate it. It’s best to let it rest for at least a few hours, but overnight is ideal.
Step 2: Preheat the Oven
When you are ready to cook, preheat your oven to 200ºC (400ºF or gas mark 6).
Step 3: Prepare the Roasting Tray
In a 35cm x 25cm roasting tray, drizzle in 4 tablespoons of vegetable oil. Add the fresh rosemary sprigs to the oil and place the tray in the preheated oven to heat up. Make sure to lower the oven shelf to allow space for the Yorkshire pudding to rise.
Step 4: Cook the Yorkshire Pudding
Carefully remove the hot tray from the oven. Spread the rosemary evenly in the oil and immediately pour in the prepared batter. Quickly return the tray to the oven and bake for 25 minutes. Avoid opening the oven door during this time to ensure the pudding rises properly.
Step 5: Char the Asparagus
While the Yorkshire pudding is baking, heat a medium griddle pan over high heat. Trim the ends of the asparagus and add them to the hot pan. Dry fry the asparagus, turning occasionally until they are nicely charred on all sides. Once done, transfer the asparagus to a bowl, squeeze the juice of one lemon over it, and season with salt and black pepper.
Step 6: Cook the Beetroot
In a casserole pan set over medium heat, drain the cooked beetroot and slice or dice it. Add the beetroot to the pan, along with the balsamic vinegar and honey. Cook the mixture until it becomes sticky, stirring frequently to ensure even cooking.
Step 7: Prepare the Dressing
In a separate bowl, mix together the fat-free natural yoghurt and jarred grated horseradish. Season the mixture to taste with salt, pepper, and additional lemon juice if desired.
Step 8: Assemble the Dish
On a serving board, snip the cress into small bunches and spread it out. Spoon the sticky beetroot mixture on top of the cress, then garnish with fresh basil leaves. Pile the charred asparagus on the board alongside the beetroot.
Step 9: Serve and Enjoy
Once the Yorkshire pudding is cooked (puffed up and golden), carefully slide it onto the serving board. Roll the smoked salmon into rose shapes and place them on top of the Yorkshire pudding. Serve the dish immediately with lemon wedges on the side.
Notes
Note 1
Ensure that the batter is well-mixed and allowed to rest for at least a few hours for the best texture in the Yorkshire pudding.
Note 2
Using high-quality smoked salmon or salmon gravadlax from sustainable sources enhances the dish’s flavor.
Note 3
If you prefer a sweeter taste, you can adjust the amount of honey or maple syrup used in the beetroot preparation.
Note 4
For an extra kick, consider adding more horseradish to the dressing according to your taste preference.
Cook techniques
Whisking Batter
Combine flour, milk, and eggs in a bowl. Whisk vigorously with a pinch of sea salt until the batter is smooth. This aerates the mixture, helping the Yorkshire pudding rise.
Resting the Batter
Refrigerate the batter for at least 30 minutes or preferably overnight. This allows the gluten in the flour to relax, resulting in a lighter texture.
Preheating the Oven
Set the oven to 200ºC/400ºF/gas 6 to ensure it is sufficiently hot before adding the batter. A hot oven is crucial for achieving a well-risen Yorkshire pudding.
Using Vegetable Oil
Drizzle vegetable oil into a hot roasting tray. The oil must be hot before adding the batter to create a crispy outer layer.
Dry Frying Asparagus
Heat a medium griddle pan on high. Trim and dry fry asparagus, turning frequently until charred. This technique enhances flavor and adds texture.
Cooking Beetroot
Cook beetroot with balsamic vinegar and honey until sticky. This caramelizes the sugars, intensifying the flavor.
Making Dressing
Mix yoghurt and horseradish in a bowl. Season with salt, pepper, and lemon juice for balancing richness with acidity.
FAQ
Can I use different types of flour for Yorkshire pudding?
Yes, while plain flour is traditional, you can experiment with other flours, but the texture may vary.
How can I tell when the Yorkshire pudding is done?
It should be puffed up and golden brown. Avoid opening the oven door early, as this can deflate the pudding.
Is it possible to make this dish in advance?
Yes, you can prepare the batter a day ahead and store it in the fridge. Cook the Yorkshire pudding and assemble the dish just before serving.
What can I substitute for smoked salmon?
You can use other smoked fish, cooked chicken, or even a vegetarian alternative like roasted vegetables.
How should leftovers be stored?
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in the oven to retain texture.
Conclusion
The Mega Yorkshire Pudding paired with the vibrant Beetroot & Asparagus salad creates a delightful dish that balances flavors and textures. The warmth of the Yorkshire pudding complements the fresh, earthy notes of the asparagus and the sweetness of the beetroot, while the smoked salmon adds a luxurious touch to the meal. The horseradish yoghurt dressing enhances each bite, making it a perfect dish for gatherings or special occasions.
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