I hear there are people in our midst who can't make a successful Yorkshire pudding
OK, I'll admit it. I'm one of them. But this recipe maximises on those failings because the Yorkshire pudding shouldn't really have risen in order for it to work properly.
It's a brilliant way to use up the leftovers from a roast dinner and make them into something special, if a bit unusual.
For the pancake mix
4 eggs
4 oz plain flour
4 floz milk
¼ tsp baking powder
1 Mix up all the ingredients and put them in the fridge for 20 minutes
2 Line a tray with greaseproof paper or oil it. The tray should be as flat as possible to avoid encouraging the mix to rise
3 Put into a hot oven and bake for 15-20 mins. After taking it out, dose liberally with salt and pepper and allow to sink down. A flat Yorkie is the aim of the game here.
For the filling
1 large potato, peeled and grated
2 carrots grated
4 oz swede grated
1 big onion, finely sliced
Beef jerky
1 The filling is essentially a sort of coleslaw without the mayo. Mix it altogether then fry it in a large, hot pan with olive oil. After about 15 mins, drain it and set it aside.
For the sauce
4 oz crème fraiche
4 oz hard cheddar (ideally Scottish)
1 tbsp horseradish
Whisk all the ingredients together
1 Bring the tray with the flat Yorkie back. Spread a good about of horseradish all over it.
2 Take a bouquet of watercress and pick the leaves off. Sprinkle the leave all over the top of the Yorkie like confetti. Save the stalks of the watercress.
3 Once the veg is caramelised, put it in a colander and add the beef jerky so the two can give each other their flavours
4 Spread the veg and beef jerky mix all over the Yorkie
5 Take the sauce and splatter on top of the veg in a Jackson Pollock manner
6 Carefully, roll up the Yorkie like a Swiss roll using cocktail sticks to secure it if necessary (but don't forget to take these out before you bake it)
7 Sprinkle a little grated cheese on the top. You've basically got yourself a big British enchilada.
8 Bake in the oven for 20 mins, then slice and serve with a big green salad, a glass of red wine and some Burt Bacharach on in the background.
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