Ingredients
MEAT
Aged ribs of Scotch beef 1kg
KYLOE YORKSHIRE PUDDINGS
Plain flour 140g
Full cream milk 200ml
Eggs 2
Salt pinch
CREAMED CABBAGE
Savoy cabbage
Cream
Butter
Oil
GRAVY
Meat juice
Quality stock, small amount
Cornflour, to thicken
Method
-
MEAT
- Roast the beef in a combi oven for about 40 minutes (dependant on size) and allow to rest - this is vital to the quality of the roast dinner experience -
KYLOE YORKSHIRE PUDDINGS
- To make the batter, tip the flour into a bowl and beat in two eggs until smooth
- Gradually add the milk and salt and carry on beating until the mix is completely lump free.
- Season with salt and pepper
- Pour the batter into a jug, then remove the hot and well-oiled tins from the oven
- Carefully and evenly pour the batter into the holes. Place the tins back in the oven and leave undisturbed for 20-25 mins until the puddings have puffed up and browned.
- Serve immediately -
CREAMED CABBAGE
- Quarter the cabbage, remove core and slice finely
- Quickly cook in a little butter and oil. Season well with black pepper
- Add a generous dash of cream and reduce until a thick, rich and warming dish has been created in super quick time
- Season before serving -
GRAVY
- Mix together and bring to a boil
