I’d like to be able to say that I spend my days wandering round food markets looking for beautiful, seasonal, fresh produce before deciding what will be on my lucky family’s menu that sunny day, when the truth of the matter is that it’s a quick look in the cupboards and fridge to see what can be used to cobble together a meal.
Isn’t it always sunny though when you’re holding your wicker basket in your imaginary food market?! 😉
I’d love to have more time to lovingly cook my family’s Cypriot recipes on a more regular basis too, but the truth of that matter is that our favourite recipes are the rather more time consuming ones, involving layering, frying, rolling….perfect when one has the time, but rather less so when one does not.
In as such, certain recipes have become ‘family recipes’, quick, easy, tasty, perfect for every day fare.
Nigella’s recipe for Yorkshire pudding from ‘How To Eat’ (which in turn comes from Jane Grigson) certainly fits the bill,
perfect for serving, as Nigella suggests – with golden syrup and ice-cream…..
Grigson/Lawson Yorkshire Pudding
Adapted from Nigella Lawson’s book ‘How To Eat’.
Makes 1 family sized Yorkshire pud.
1. Put a pan (approx 30cm x 20cm) into which you have put 1-2 tbsp oil or dripping/ lard, into a very hot oven.
2. Mix 300ml milk and 4 eggs in a large measuring jug. Add half a teaspoon of salt.
3. Mix in 250g plain flour and a pinch of ground pepper.
4. Pour the batter into the very hot pan.
5. Cook for 20 minutes, after which time it will be beautifully risen and golden.
(Don’t use a glass pan as I did- I’ve found that the pud doesn’t rise as impressively)
Either serve with your roast dinner and plenty of gravy, use as a sweet with ice-cream and golden syrup or fill with minced beef, onions and gravy – proper school/childhood dinner 🙂 mmmmmmm
Ps no apologies for using frozen veg and gravy granules. By all means though, peel and chop fresh vegetables if you prefer and use cornflour slaked with water to thicken the sauce.
Minced Beef with Gravy, Onions and Veg
(Enough to fill the Yorkshire Pud- will serve 4 hungry people)
500g lean minced beef
1 tbsp garlic infused oil
1 lg onion, finely chopped
200g chopped tomatoes (tinned are fine)
60ml sherry, Marsala or red wine
1 tbsp Worcestershire sauce
2 cups frozen, chopped mixed veg
1 cup boiling water
4-6 tbsp Bisto Best gravy granules.
1. Heat the garlic oil in a large pan, add the chopped onion and fry for a couple of minutes until beginning to soften.
2. Add the mince and continue frying until no trace of pink remains.
3. Add the Marsala, sherry or wine and continue stirring for a minute or two so the alcohol reduces.
4. Add the Worcestershire sauce, chopped tomatoes and veg, then the boiling water.
5. Bring to a boil, then reduce heat and simmer for 15-20 minutes.
6. Slowly add the gravy granules while mixing vigorously.
(If you use Bisto gravy granules you won’t need added seasoning)
7. Use to fill the Yorkshire pud, or serve separately. Yummy either way.