Jamie Oliver makes an alternative Christmas pudding
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British chef Jamie Oliver regularly shares cooking tips and tricks with his fans, including how to make a delicious Sunday roast dinner. There are many components to the classic meal, but one of the most popular is Yorkshire puddings.
No Sunday lunch is complete without a handful of Yorkies and, fortunately, they are very easy to make.
Calling his recipe “amazing Yorkies”, Jamie Oliver has shared the best way to make “perfectly golden and crisp” Yorkshire puddings.
The chef described the recipe as “the absolute classic recipe for crisp and fluffy Yorkshire puddings”.
Serving 12 people, the Yorkshire puddings only take 30 minutes to cook and only four cheap ingredients are needed.
Two large free-range eggs
Plain flour (100g)
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Jamie recommended preheating the oven to 225°C, 425°F, or gas number nine first.
Then, get yourself a cupcake tin and add a tiny splash of vegetable oil into each of the 12 compartments.
Pop it into the oven for 10 to 15 minutes so the oil becomes very hot.
Meanwhile, beat the eggs, flour, milk and a pinch of salt and pepper together in a jug.
Do this until the mixture is light and smooth.
Next, carefully remove the tray from the oven.
Then, confidently pour the batter evenly into the compartments.
Pop the tray back in the oven to cook for 12 to 15 minutes, or until risen and golden.
If cooking turkey with your Yorkshire puddings, Jamie has shared an easy gravy recipe made using the juices from the turkey.
What’s more, it’s gluten-free and takes only 10 minutes to make.
Pan juice from the turkey (approximately 100ml)
Two teaspoons cornflour
One tablespoon cold water
Fresh stock (100ml – 300ml)
Remove the turkey from your roasting tin and skim off any excess fat.
Jamie recommended leaving about a tablespoon of fat in the pan as it adds flavour.
Next, pop the roasting tin on the hob over a medium heat and stir well, making sure you have scraped all the lovely cooked bits from the sides and bottom of the pan.
Mix the cornflour and cold water in a separate bowl and stir well, then tip it straight into the roasting pan and mix really well.
Bring to a gentle simmer, stirring continually, and you will see all the juices start to thicken into a lovely gravy.
Add the stock to the roasting pan, adjusting the amount to reach your desired consistency.
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