A Long Forgotten Love!

Yorkshire Pudding

When I was little my mum worked in a hospital and cooked lots and lots of English Style food for us at home. If you have been following my blog you will know that my background is Greek. I didn’t grow up just eating Greek food. We ate lots of Brit style food too…Irish Stew, Bubble and Squeak and Yorkshire Pudding to go with our Roast Beef as well as Trifles and I do remember a Queen of Puddings once too.

I used to be married to a Brit and these food experiences expanded. As well as very traditional English food, we ate lots of curries, which I absolutely perfected over the years. However, my favourite was having Yorkshire Pudding with Roast Beef and gravy. My ex mother in law and my ex husband both made the most perfect ‘yorkies’ and I was never trusted to make them myself.

I watched though, and I learned and I was able to surprise everyone (and myself) with great ‘yorkies’.

You might have noticed that I used the word ‘ex’…no longer married to a Brit so no longer made Yorkshire Pudding. The title of this post is not about my ex but my lost love affair with the ‘yorkie.’ I saw them in the freezer section of the supermarket about a month ago (I didn’t even know you could buy them frozen) and all these wonderful food memories came flooding back…the yorkie and I together in front of a roaring fire…the yorkie and I at my long dining table, a red wine between us…Oh! Such sweet memories.

I started making them again. In fact I started making a lot of these old favourites again much to the joy of my partner who had never had a yorkie and in fact had never heard of them. Nigella Lawson made one as an actual pudding/dessert…a huge one in a baking dish and spooned it out into bowls and topped it with vanilla ice cream and golden syrup. I made that too and my partner is eternally grateful.

I don’t restrict myself to making them with a roast. I make them with steaks and beef ribs and beef casseroles…no one here to tell me otherwise!!!

I made a comment to fellow blogger thingsmybellylikes (great blog by the way…you should check it out) that you leave bad husbands behind…not food! Anyway, she thought my motto was brilliant and is planning on stealing the idea, devising a wonderful marketing plan, printing T.Shirts, making millions and retiring to Maui…I swear she did…I have her devious plan in writing!

If you see someone walking around with that T.Shirt on you will know it’s her. If you want to know the type of person who would do such a thing…check out her blog…devising devious plans are not the only thing she is good at…she’s quite a good cook too!

Yorkshire Puddings are best made while your beef is resting so you can turn the oven up really high and spoon in some of the fat from the roast and add your canola oil and place in the oven to smoking temperature and then add the batter and place back in the oven.

Ingredients

  • 125ml (1/2 cup) canola oil
  • 115g (3/4 cup) plain flour
  • 1/2 tsp salt
  • 2 eggs, lightly whisked
  • 300ml milk

Method

Preheat oven to 200°C. Pour 1 tbs of oil into six 80ml (1/3 cup) capacity muffin pans. Place in preheated oven for 5 minutes or until oil is hot.

Combine the flour and salt in a bowl. Add the egg and use a balloon whisk to whisk until combined. Gradually add the milk in a thin steady stream and whisk until smooth. Pour batter among the hot muffin pans. Bake in oven for 20 minutes or until puffed and golden brown.

Slow Is Sometimes Better

Slow Cooked Beef Spare Ribs

Today I received my first blogging award. It was a “One Lovely Blog” Award. I had just woken up and hadn’t even left my bed yet when I reached over to log on to all my social networks etc. It was still a little dark and of course I hadn’t put on my reading glasses so I spent half the day thinking I had received a “One Lovely Lady” award!

Ummm…odd I thought for a food blog…but nice!

Later in the day at work, I thought I had better take a closer look to see what I had to do in honour of receiving such an award. With a much clearer head and not as slow (and wearing my glasses) I read that it was a lovely blog award!!!

I’m a Gemini and am used to being quite quick in the mind department and the only thing I do slowly is…well…very little actually!

That’s not to say that I don’t like my food to sometimes take its time and cook slowly and gently. I’m quite happy to wait for Beef Spare Ribs to take all day if they so please before they fall apart and melt in my mouth.

I served this dish with steamed jasmine rice and as I had baked beetroot the day before, I turned it into a dip with yoghurt and garlic and served that with the whole thing too. It was really delicious. Enjoy!

Ingredients

6 large whole asado beef spare ribs

2 large onions, chopped

4 cloves garlic (unpeeled)

1 – 2 tblspns flour

I cup wine (red or white…I used sweet red sparkling)

2 cups water or beef stock

sprigs of thyme

bay leaf

Marinade

1/2 cup maple syrup

1/2 cup bbq sauce

1/4 cup dark soy sauce (use sweet soy if you like)

Method

Cut each long beef rib between the bones, so each rib is cut into three smaller pieces. Coat the ribs in the marinade. Marinate for at least an hour or overnight if you can. The longer they marinate, the better.

Brown the ribs on the stove in a little oil in a baking tray or casserole dish. Remove ribs and set aside.

Saute onions until soft and add flour. Mix well. Add the wine and deglaze pan, making sure nothing is sticking to the bottom. Return ribs to the pan and add water or stock and whole unpeeled garlic cloves. Season with salt and pepper and add the thyme and bay leaf.

Place lid on casserole dish or cover baking tray with foil. Place in oven and cook on a low temp, around 150. The longer these cook the better they taste. This could take 2 hours…I left mine in all afternoon…around 4 hours. They are cooked when the meat is falling off the bone and are very tender.

They seem to take a long time to cook but you don’t have to do anything..put them in the oven and forget about them for a few hours…They are delicious and the gravy is to die for. The flour that was added at the beginning will thicken the gravy.

Serve with garlic mashed potatoes, steamed rice or spiral pasta. I love rice with this dish 🙂

 

Beetroot Dip

Ingredients

  • 1 beetroot
  • 250g (1 cup) Greek-style yoghurt
  • 2 tbs white vinegar
  • 2 cloves garlic
  • 2 tbs good olive oil
  • Salt & freshly ground black pepper

Method

Wrap beetroot in foil and bake in oven for about an hour or until the beetroot is soft. Test with a skewer.

Peel beetroot and grate corsely with  a grater.

Grate garlic and mix with grated beetroot. Add to yoghurt and combine gently. Add salt, vinegar and a little of the oil and fold mixture together gently with a spoon. Add a little more olive oil and mix again.

Pour the dip into a serving bowl and top with some ground pepper and drizzle with the rest of the olive oil.

Reluctant Pasta Night

I have to make Pasta and I don’t want to!

Monday night’s dinner was a wonderful Sirloin steak, cauliflower and broccolini baked with creme fraiche and just because I felt like it, I added Yorkshire Puddings with gravy. I also had lots of ‘Tsoureki’ (Greek Easter Bread) left over so I made a bread and butter pudding with it and we had that for dessert with cream.  It was cold and for once I was home early enough from work to make a substantial Monday night dinner. It really was delicious and also meant I was able to have a steak sandwich for lunch the next day.

Now, for the past week I have had a bit of a craving for Chicken and Leek Pie and was determined to make that tonight. My Tuesday night meeting had been cancelled and would once again be home with enough time on my hands to relax with a coffee, put on my pj’s and make this wonderful pie.

I was met with objections from every direction. I was astounded! HOW and WHY does one turn down pie?

Both my partner and daughter want pasta for dinner! I don’t get it! I’m prepared to come home and bake a scrumptious pie for them and they want the plainest pasta you could ever ask for.

Do they want Bolognese? No! Do they want Cabonara? No! Marinara maybe? Stop It! No!

They want spaghetti with a burnt butter and plain old tomato paste sauce – well, it’s not even a sauce, it’s more like a coating.

My mum used to make this for me a lot when I was a kid. Once your Spaghetti is done, you place a couple of tablespoons of butter in a pan and wait for it to turn a beautiful nutty colour. Then you add a heaped tablespoon of tomato paste and swirl through the butter for about a minute, just enough to get rid of that raw tomato paste taste. Pour into the spaghetti pot and stir through. It just coats the spaghetti with a buttery/tomato flavour. Top it with a good parmesan cheese and shovel in.

It is wonderful but I still want pie!

In protest I am posting the photo of last night’s dinner and dessert instead!