Home made horseradish and yorkies..

[ummmm]

Yorkshires first - how much oil do I use? (can't believe I've never made them)

Horseradish - I have horseradish root does anyone make their own sauce? If so how?

[craft1948]

One of my favourite winter dinners................home made thick stew inside a giant yorkshire.

[ummmm]

What do you use to cook a giant one?

[mccfluff]

a giant tin.... :-)

[mccfluff]

http://easyteas.co.uk...d-yorkshire-puddings/

[craft1948]

I've still got my mum's old individual tins, I think they're about 6" ones.

[DTCwordfan]

I have dug into my notes and here's a variation that may appeal then, ummmm - so no web reference!

2 large red peppers, deseeded and thickly sliced
2 red onions, halved and finely sliced
2 tsp dried herbes de Provence or even better fresh thyme/rosemary
25g stoned black olives, you can also slice or omit
2 tsp olive oil
8 Lamb chops
125g plain flour
1 egg
300ml milk

Preheat the oven to 220°C/gas 7. Put lamb chops in oven, seasoned with pepper, thyme and rosemary (or herbes), having also mixed the peppers, onions, rest of the herbs, olives, if using, and olive oil and then put them around the Lamb chops. Spread out the mixture evenly as poss.

Cook until the Lamb is halfway cooked (greyish) - about 15 mins. Remove from oven and drain off the majority of the fat (you want to keep some for flavour in the toad).

Meanwhile, sift the flour into a bowl and make a well in the middle. Add the egg and a little of the milk. Whisk, gradually incorporating the flour to make a thick, lump-free batter. Slowly whisk in the remaining milk to make a smooth batter.

Stir the chops and the vegetables. Pour in the batter and bake for a further 20–30 minutes until the batter is risen and golden brown Serve at once.

Nice green salad for accompaniement

[ummmm]

That sounds nice.

Is one egg enough though?

[DTCwordfan]

if it is a large one, two medium eggs.....thinking back, the quants work better with 6 chops.

[ummmm]

I'll give that a go. He's lamb chop mad...

[DTCwordfan]

lol - I like them as well, a nice rack of young lamb is a real treat.

[friedgreentomato]

I use Pyrex dishes for my giant ones. Seriously I help with your yorkies and your horseradish sauce and SHE gets best answer!!!!!

[ummmm]

She got it for sarcasm :-)

[mccfluff]

that's cos i'm better than you

[mccfluff]

oi, i like to think it was my helpfulness

[humbersloop]

my thoughts exactly fgt....

anyway, yaay ummm!

[DTCwordfan]

apparently you can push the best answer a second time.......as someone rises through the battering

[ummmm]

I've not long took another 6 out of the oven. Went back into the kitchen and there's only 3...

[humbersloop]

save the others for cold with jam, quick!!

[DTCwordfan]

rule no 2 of Yorkshires is make double the quantity you think you need for that very reason of light fingers! It's a testament to how good they are - a happy ummmm family tonight!

[ummmm]

Got 6 more in :-)

Jam....hmmm, I bet my son will like that.