Tag: fat

Hairy Bikers’ Yorkshire pudding

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We’ve got Dave’s mam’s Yorkshire pudding recipe straight from The Hairy Bikers’ Food Tour of Britain, to serve with black pudding sausages and a beer and onion beef gravy

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Ask your butcher for marrow bones for the stock. They can be rib, short rib, knuckle, thigh, for example, and should have a bit of meat on them. Ask for the beef fat too.

The Hairy Bikers

Ingredients

4 heaped tbsp of plain flour
1/2 tsp salt
2 eggs, beaten
275ml full fat milk
2-3 tbsp vegetable oil such as sunflower, or a blob of goose fat
Yorkshire pudding tins

Method

Preheat the oven to 220°C, gas 7.
Sieve the flour with the salt into a bowl and make a well in the centre. Gradually work in the beaten eggs, then whisk in the milk – the consistency should be like single cream. Leave the batter to stand for at least an hour. You’ll need some Yorkshire pudding tins, either individual ones or one big tin.
Put the oil or goose fat into your Yorkshire pudding tin and put it in the oven for at least 5 mins, until it’s smoking hot. Give the batter a stir, quickly pour it into the tin and watch it sizzle! Quickly put the tin into the oven and bake for about 30 mins or until the pudding has risen to golden-brown perfection.

This recipe is from The Hairy Biker’s Food Tour of Britain, £20 from Weidenfeld & Nicolson. The Hairy Biker’s Food Tour of Britain is available from Amazon.co.uk

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Nutritional information

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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Keema

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This is a really quick, tasty and economical mid week curry that all the family will love. Minced lamb cooks quickly, but try to use lean mince to keep the fat content down. Traditionally a mild curry, you can increase the heat if you like. It is quite a ‘dry’ curry without too much sauce so is best served with Naan bread, but you can serve it with boiled or steamed rice. Top with a dollop of yogurt or with mango chutney if liked.

Serves: 4
Prep time: 15 mins
Cooking time: 30 mins
Total time: 45 mins
Skill level: Easy peasy
Costs: Cheap as chips

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If you don’t have all the individual spices, use 1 tbsp garam masala or 1 tbsp mild curry paste or powder according to taste

Ingredients

1tbsp sunflower oil
2 onions, peeled and thinly sliced
2 cloves garlic, crushed
2cm piece root ginger, grated,
1tbsp ground cumin
2tsp ground coriander
1/4tsp chilli powder
1/4tsp turmeric
500g minced lamb
6 tomatoes, chopped
100g frozen peas
1tbsp fresh chopped coriander leaves
1tbsp fresh chopped mint
1tbsp lemon juice

Method

Heat the oil in a medium saucepan and fry the onions for about 10 mins until tender and just beginning to colour.
Add the garlic, ginger and spices and cook over a low heat for 1-2 mins to release their fragrance.
Add the lamb and fry until browned all over. Add the tomatoes, taste and season with salt and pepper if needed. Reduce the heat to low, cover and let the mince cook for 15 mins. Add the peas, coriander, mint and lemon juice and heat through. Serve with hot chapattis

By Nichola Palmer

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Nutritional information

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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Make-Ahead Turkey Wing Gravy, Because You Have Better Things to Do

I’m not a big fan of “make-ahead” recipes, but when it comes
to Thanksgiving, the less we have to do before dinner, the better. This turkey
wing gravy will not only free up valuable kitchen time, but chances are it will
look and taste even better than those frantic, last-minute versions.

A world-class gravy, while not a difficult procedure, does
require a little bit of finesse and attention to detail. Of course, screaming
kids, chatty relatives, and alcohol consumption are the natural enemies of
finesse and attention to detail, so for that reason I’m a big fan of this
alternative technique.

By the way, as I mentioned at the end of the video, just
because you’re making this ahead of time, doesn’t mean you’re throwing away all
those amazing pan drippings. While your turkey’s resting (should be at least 30
minutes), pour off the juices, skim off the fat, and add it to your gravy.

For this reason, I’ll generally make the gravy a little
thicker than I want, knowing I’m going to dump another cup or so of liquid in
later. Speaking of thickness, as with all the sauces we do, you are in complete
control. If you want thicker gravy, use more roux and/or reduce further. If you
want something a bit lighter, use less roux and/or more stock.

Either way, making the turkey gravy ahead of time is just
smart logistics, and frees you up for more important things, like watching
football and fishing for compliments. I hope you give this a try. Enjoy!

Ingredients:

For the stock:

1 large onion, chopped

2 carrots, chopped

2 ribs celery, chopped

2 tsp vegetable oil

2 large turkey wings

10 cups cold water (1 or 2 to deglaze the pan, and 8 to add
to stock)

4 springs thyme

2 cloves garlic, optional

For the gravy:

2-3 tablespoons reserved turkey fat

3 tbsp butter

1/2 cup flour

about 6 cups reserved, strained turkey stock

salt and pepper to taste

pinch of cayenne