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Mini Yorkshire Puddings with Beef and Rocket

Fri, 20 December 2024

Mini Yorkshire Puddings with Beef and Rocket

INGREDIENTS:

  • 300g Cooked Beef
  • Large Handful of Rocket Leaves
  • 2 tablespoons Horseradish Sauce
  • 2 tablespoons Cream Cheese
  • Squeeze of Lemon Juice

For the Batter:

  • 250ml Milk
  • 115g Plain Flour
  • 1 pinch salt
  • 2 eggs
  • A good glug of Rapeseed or Sunflower oil

METHOD:

  • Mix all the ingredients for the batter together but try not to over mix. Leave to rest for at least 30 minutes.
  • To make the horseradish cream, add the horseradish sauce to a bowl with the cream cheese and a pinch of salt. Mix well to combine and add a squeeze of lemon juice.
  • If you are cooking the fillet steak from scratch, season and oil it generously and place on a dry pan on high heat, for about 2 minutes per side and another minute for the edges. Allow to rest for at least 10 minutes before slicing thinly.
  • Preheat the oven to 200 degrees fan.
  • Place a teaspoon of oil in each muffin tray, and heat until very hot. Pour the batter into each and cook for about 15 minutes until golden brown and risen.
  • Slice the beef thinly and lay on top of each Yorkshire pudding. Top with rocket and a small dollop of horseradish cream.

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