Celebrate Yorkshire Day on 1stAugust with Giant Loaded Roast Dinner Yorkshire Puds - a collaboration between Yorkshire Rapeseed Oil and Yorkshire Chef Consultant Steph Moon
Based on a farm in the heart of the Yorkshire Wolds,Yorkshire Rapeseed Oilcreates delicious-tasting artisan oils, dressings and mayos using our own cold-pressed rapeseed oil. This is one of a series of recipes that Steph Moon has created as part of Yorkshire Rapeseed Oil's Chefs' Collection. You can see more here:https://www.yorkshirerapeseedoil.co.uk/recipes/chefs-collection.html
Please contact Tracey Baty for more information, samples or high res images -traceybaty@three60marketing.co.uk01430 871360/07971 961574
Recipe | Giant Loaded Roast Dinner Yorkshire Puds
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Soundbite | We've put together a raft of recipes for the ultimate Loaded Yorkshire Pudding! This is a twist on the Sunday Roast with beef, roast potatoes, veggies, gravy, and horseradish sauce, but you can fill it with all your favourites. See below for the recipes for the component parts. This recipe was created by Yorkshire chef Steph Moon, as part of our Chefs' Collection. |
Availability | Yorkshire Rapeseed Oil products are available from independent retailers throughout Yorkshire and online atwww.yorkshirerapeseedoil.co.uk |
Makes | 4 giant puddings |
Ingredients | 1 mug* of plain flour 1 mug of milk 1 mug of cracked whole free-range eggs (usually about 6) 4 tbsps of Yorkshire Rapeseed Oil, one in each 20cm round baking tin * Just use the same sized vessel, cup or mug to measure the ingredients and you won't go wrong. Our recipe made around 700ml of batter to make four large puddings. We used four 20cm round baking tins to cook them, perfect for 4 main course servings of our Loaded Yorkshires. |
Method | Pre-heat your oven to 220C / 200C Fan / 425F / Gas Mark 7. Whisk together the eggs and milk, and lastly add the plain flour along with the salt. Once a batter is formed, sieve this mixture into a jug to ensure any lumps of flour are removed and your batter is smooth and silky. Leave to stand whilst the pudding trays heat up. Pour 1 tbsp of oil into each of the pudding tins, and place in the oven to heat for 15 minutes to pre heat. When removing from the oven, carefully pour the batter evenly into the tins and then place back in the oven immediately for 25 minutes. Top Tips - Before pouring the batter into the heated tins, remove the ‘froth' from the top of the batter. This will give you a more rounded edge to these Giant Yorkshire Puddings. Always give the puddings five minutes longer than you think they need, as they can collapse if not fully set and rigid, but do remember that a dry and overcooked Yorkshire is bad news too! Don't be tempted to open your oven door to check their progress as this can cause your puds to lose their rise!
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Image (high res images are available on request) Photo credit: Jennie Palmer/Yorkshire Rapeseed Oil |
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Recipe | Roast Rib of Beef with homemade Gravy |
Soundbite | A Sunday roast showstopper of a dish! Serve with the best of side dishes - you can find our recipes for our Best Ever Roast Potatoes, Basil Wok Fried Greens and Steph's Horseradish Cream as part of our Chefs' Collection. Or why not go big and use this recipe to try our Loaded Yorkshire Puddings. Ideally you want to purchase a grass-fed piece of local beef. A great butcher will be able help you source locally for the best of flavour. This recipe was created by Yorkshire chef Steph Moon, as part of our Chefs' Collection.
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Availability | Yorkshire Rapeseed Oil products are available from independent retailers throughout Yorkshire and online atwww.yorkshirerapeseedoil.co.uk |
Serves | 6 |
Ingredients | For the beef joint 2kg Boneless Rib of Beef For the Proper Gravy 1 glass of red wine Optional - an additional 20g Yorkshire butter for a glossy gravy |
Method | Take out your beef joint from the fridge an hour before you want to cook it, so it is at room temperature before cooking. Pre-heat your oven to 220C / 200C Fan / 425F / Gas Mark 7. This is a hot oven for the initial blast to seal the beef. Simply place the roughly chopped vegetables and herbs into the tray to form a bed or trivet for the beef rib to sit on. We will use these as a base for flavour for our proper gravy. Place the beef on a roasting tray with sides approximately 10 cm deep as we are going use this to make the proper gravy later on. Rub a little Rapeseed oil into the fat and season with salt and pepper and place the tray in the oven. After 30 minutes of cooking time, turn down the oven heat to 170C / 150C Fan/ 325F/ Gas Mark 3 for a further 30 minutes. Take care to check the beef often in the last 20 mins of cooking time, so it's not overcooked. Once cooked, remove and place the rib on a plate to rest with a layer of tin foil loosely draped over. Do not wrap it in the foil as this will continue to cook the rib. We also want to easily collect those resting juices for the proper gravy. Leave to rest for at least 30 minutes, which will give you plenty of time to make the gravy. Retain the roasting tray and its contents to make the gravy and pop this over a medium hob heat. Add to the tray a large glass of red wine and deglaze the tray by scratching the vegetables off the base with a wooden spoon to get all the flavour. Then add the beef stock and bring to the boil. Mix 2 tbsps of soft butter with one tablespoon of plain flour and mix together to form a putty like substance. This is called a ‘beurre manié' and will thicken the gravy. Whisk this into your boiling stock and the gravy will reduce and the flavour will be consolidated. This process will take 10-15 minutes. For a final shine whisk in 20g of butter. Remove from the heat and sieve the mixture. Add any additional seasoning and leave in a jug ready to serve with the rib. |
Recipe | Best Ever Roast Potatoes
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Soundbite | Roasting potatoes in Yorkshire Rapeseed Oil makes for the crispiest roasties ever, and with the fluffiest middle! It's the high temperatures that our oil can reach without spoiling, that makes for the best ever roast potatoes. We love to use our Yorkshire Rapeseed Oil with Rosemary & Sea Salt, but can also recommend our Yorkshire Rapeseed Oil with Garlic to upgrade the humble spud! This recipe was created by Yorkshire chef Steph Moon, as part of our Chefs' Collection. |
Availability | Yorkshire Rapeseed Oil products are available from independent retailers throughout Yorkshire and online atwww.yorkshirerapeseedoil.co.uk |
Serves | 4 - 6 |
Ingredients | 5 large washed red potatoes, peeled and cut into chunky roast potato shapes |
Method | Pre-heat your oven to 200C / 180C Fan / 400F / Gas Mark 6. On a medium to high hob heat, bring the potatoes up to the boil in a large pan of cold water, seasoned with salt. Once they have boiled for 3 minutes, drain the potatoes. Using the lid to stop them falling out, swirl the potatoes around and fluff up the spuds outer shell. This ‘roughing up' helps them get deliciously crispy as they cook. Drizzle the Yorkshire Rapeseed Oil into a pre-heated roasting tray, add your potatoes and garlic cloves, season with black pepper and toss through until coated with the oil. Roast for 30 minutes, tossing them in the oil often. Serve piping hot as a side for the perfect Sunday roast. |
Recipe | Basil Wok Fried Greens
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Soundbite | We used Yorkshire grown kalettes in this recipe, sourced from the farm shop, Fodder, in Harrogate. They are part of the brassica family (as is rapeseed), and are a cross between kale and Brussels sprouts. They are very nutritious and delicious! This recipe was created by Yorkshire chef Steph Moon, as part of our Chefs' Collection. |
Availability | Yorkshire Rapeseed Oil products are available from independent retailers throughout Yorkshire and online atwww.yorkshirerapeseedoil.co.uk |
Serves | 4 - 6 |
Ingredients | British Asparagus spears, trimmed |
Method | Add a good drizzle of the Basil Oil into a hot wok, add the prepared vegetables, and then introduce a little water, just enough to create some steam. Continue to stir fry the vegetables for around 3 minutes. Serve immediately. Top Tip - use the discarded stems of the asparagus when making a stock. |
Recipe | Steph Moon's Horseradish Cream
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Soundbite | We were passed this recipe by Steph Moon, the chef's chef across Yorkshire for our Chefs' Collection. This super simple recipe is a game changer for roast beef. |
Availability | Yorkshire Rapeseed Oil products are available from independent retailers throughout Yorkshire and online atwww.yorkshirerapeseedoil.co.uk |
Serves | 6 |
Ingredients | 250g Mascarpone cheese |
Method | Simply mix together all the ingredients in a bowl, and season to your liking. Serve as a side with any roast beef dish |