Milk 225 ml (plus a little beer if possible)
Butter for the pans
1 spoonful of olive
cheddar grated and origan or thyme
Smear the pudding pans with a generous amount of butter: it is best to use a proper Yorkshire pudding tray with lots of half pans or any small cast iron or metal shape. Then put in the warming oven to wait (250°C).
Shape your flour like a well in a mixing bowl and add all the ingredients while whisking vigorously – no need to use anything electric, hand is good!
You should end up with a runny crepe type mix.
Get the pans out and pour your batter in each with a ladle.
Bake 15 to 20 mn and serve as soon as they have raised and taken a golden colour.
Serve for an English Christmas with a roast and lots of freshly steamed vegetable.
I love game and specially guinea fowl which is luckily in season at the moment! So tonight I made a guinea-fowl pot roast: I am a big fan of pot roasting for any bird because it keeps it juicy and tender and there is nothing worse than dry poultry… This one was certainly not dry as I cooked it in chicken stock laced with the rest of Mead (from a few posts ago) and lots of herbs. The young carrots and the turnips came from the organic farmers’ market and they were the inspiration for the recipe because I wanted them whole and fragrant and they make a really nice looking dish. The turnips came out moist and tender having soaked the fragrance of the fennel seeds and star-anis and tasted better than I ever thought turnips could taste.
1 plump guinea fowl (ask your butcher to chop it up in eight portions)
3 big shallots
1 orange, zest and juice
6 young turnips (peeled and chopped in halves)
8 to 10 young carrots (scrubbed and whole)
500ml chicken stock
1 glass of Mead or any sweet pudding wine
pepper and salt
crushed fennel seeds
2 bay leaves
Handful of chopped parsley and chopped coriander
A few sprigs of fresh thyme
Fry the chopped shallots with the rapeseed oil in a thick-bottomed pan with a lid. Then brown the meat and season well each of the morsels.
Add the stock, a glass of sweet wine and bring to a boil. Chuck in the herbs and seeds.
Add the turnips and the carrots – the younger and smaller the better so they can be kept whole and dainty. Add the juice of half an orange and its zest.
Bring back to a boil then put in a warm oven and leave covered for 45 min.
Go for a run, admire the sunset or do whatever you fancy while dinner is gently simmering – another reason to LOVE pot-roast!
>Pomegranate spoons: A quick and healthy pudding presented in classic chinese spoons
Pomegranate have a short season so enjoy them quickly! I bought mine in Portobello market and served them with a spoonful of “faisselle” (but a fromage blanc or even greek yogurt will do) and a drizzle of agave syrup. It’s good for the body and the soul and makes a splendidly refreshing and picture-perfect pudding.
Try also some pomegranate seeds served in champagne cups with a sweet red wine like the spanish “Mataro” I discovered last week. If you prefer, just add a spoonful of sugar to any nice shiraz, chuck in the seeds and enjoy! It reminds me of the peach in wine my mother used to serve to us as kids : This remains my first ever memory of tasting wine.
Posted in autumn
Tagged health, wines
“I have decided to be happy because it is good for the health!” Voltaire
The thought of the day! A quotation I’ve had in red lipstick on my bathroom mirror for the past weeks – where it keeps me smiling. For more in French from Voltaire or others, go to my favorite bookish site: http://www.evene.fr/citations/