Roasting

[unixman_again]

I was taught that after you did the roast, you drain the left over juices and leave it to settle so you can remove most of the fat and use the rest with Bisto to make the gravy.

My mother always makes her gravy with Bovril - much tastier than Bisto.

 

On the other hand, I don't make gravy - well, as a vegetarian, I wouldn't would I?

[LeMarchand]

On the other hand, I don't make gravy - well, as a vegetarian, I wouldn't would I?

 

Not even out of a carton?

 

[elsiegee40]

@elsiegee40

 

I do believe I have a distinct advantage of being born and bred a true "Yorkshireman" as I was born in the good old "East Riding of Yorkshire" in a little seaside town called "Withernsea" on the 6th of November in the year of our Lord 1959.

 

Withernsea - Wikipedia, the free encyclopedia

 

Yorkshire pudding - Wikipedia, the free encyclopedia

 

So sorry to disappoint @elsiegee40 though you might have been thrown by the fact I now live in County Durham which is much further North.

 

P.S. I do like your idea of it being around the Meat to capture all those beautiful juices Mmmmm! Nice!

You need to refine your accent I know Withernsea. We used to go out to Bempton and Spurn Point a lot to go bird-watching

 

You have been equally thrown by me living in Kent which may be my native county, but only until I was 4. I have no family connections with this area at all - I was born here because my dad was working here - it's chance that I returned as an adult. Kent's not a home county, by the way, even if it is South.

 

There are many migrants on edugeek it would seem

[Mako]

There are many migrants on edugeek it would seem

 

Known to Yorkshire folk as traitors and foreigners.

[IrritableTech]

Although I'm not a true Yorkshire man having only moved here at the age of two, it's fair to say I hadn't done much cooking before then.

 

My mother and her parents both being from Yorkshire, I can again confirm I've never come across this Yorkshires round the joint malarkey. In fact, growing up we were quite traditional (especially at my Grans house) and our Yorkshire pudding was in fact served simply with gravy as the starter of a Sunday dinner.

[elsiegee40]

Although I'm not a true Yorkshire man having only moved here at the age of two, it's fair to say I hadn't done much cooking before then.

 

My mother and her parents both being from Yorkshire, I can again confirm I've never come across this Yorkshires round the joint malarkey. In fact, growing up we were quite traditional (especially at my Grans house) and our Yorkshire pudding was in fact served simply with gravy as the starter of a Sunday dinner.

And that is how Yorkshire's are traditionally served. They were there to fill you up so you wanted less meat! It's cheaper.

 

I believe the pudding would usually have been cooked under the meat in order to catch the dripping, so Mum's round the meat method isn't so very different.

[witch]

Ah, now that makes more sense to me. But I thought Yorkshires need a high temp to rise so how does that work if they are around a joint that is roasting at a much lower temp?

[elsiegee40]

Ah, now that makes more sense to me. But I thought Yorkshires need a high temp to rise so how does that work if they are around a joint that is roasting at a much lower temp?

 

You don't get quite so much rise out of the pudding due to the lower temperature and the meat juices but it still cooks.

 

I use half a pint of batter for 4 people with a roast dinner.

 

I put it in around an hour and a quarter before I will be serving.

The meat gets taken out to rest 25-30 minutes before serving and I immediately turn the oven up so the pudding gets the higher temperature for the last stage of its cooking.

 

Half pint of batter: 2 medium eggs, 0.5 pint milk, 4oz plain flour

Pint of batter: 3 medium eggs, 1 pint milk, 8oz flour

Edited May 12, 2015 by elsiegee40

[Vegas]

I had lunch during Easter at Simpsons in the Strand (worlds greatest roast beef) and the yorkshires were just huge but the funniest thing thing was that a group of Japanese tourists who also had the beef were literally holding their yorkshires in the air while prodding them and taking photos, they just didn't have a clue what it was or what to do with it until the waiter told them. It was hilarious.

[Arreks]

I haven't had a roast dinner for quite some time, the OH is vegetarian and doesn't like gravy either so there's not much point! Sometimes I'll put on a quorn or nut roast with some 'taters and veggies though.

[GuyJD]

You don't know what you've missed!

 

Grease the dish well to stop the pudding sticking.

Roast the lamb/beef as usual and then, about an hour and a half before serving, pour the batter round the meat.

Hook the meat out 20 minutes before serving to rest and leave the pudding in the oven to finish cooking, turning the heat up if necessary.

Best Yorkshire ever!

 

Mind = Blown

 

I have just taken a picture of this and text it to my mrs, I need to have this in my life.

[Grey-gear]

Now I hungry again

[cpjitservices]

@elsiegee40

 

I do believe I have a distinct advantage of being born and bred a true "Yorkshireman" as I was born in the good old "East Riding of Yorkshire" in a little seaside town called "Withernsea" on the 6th of November in the year of our Lord 1959.

 

Withernsea - Wikipedia, the free encyclopedia

 

Yorkshire pudding - Wikipedia, the free encyclopedia

 

So sorry to disappoint @elsiegee40 though you might have been thrown by the fact I now live in County Durham which is much further North.

 

P.S. I do like your idea of it being around the Meat to capture all those beautiful juices Mmmmm! Nice!

 

It seems like you and me are in some sort of time warp... I'm from Co Durham (Darlington in Fact) and im living in good old East Riding of Yorkshire (Hessle) not far from your home town of Withernsea.... And your the opposite!

[IrritableTech]

You don't get quite so much rise out of the pudding due to the lower temperature and the meat juices but it still cooks.

 

I use half a pint of batter for 4 people with a roast dinner.

 

I put it in around an hour and a quarter before I will be serving.

The meat gets taken out to rest 25-30 minutes before serving and I immediately turn the oven up so the pudding gets the higher temperature for the last stage of its cooking.

 

Half pint of batter: 2 medium eggs, 0.5 pint milk, 4oz plain flour

Pint of batter: 3 medium eggs, 1 pint milk, 8oz flour

 

Interesting - I follow James Martins Yorkshire batter recipe (another Yorkshireman) 4 eggs, 4oz flour, half a pint of milk and a pinch of salt and pepper. It makes a pint of batter. So easy, I'm really not sure why people buy frozen.

[Smed]

Although I'm not a true Yorkshire man having only moved here at the age of two, it's fair to say I hadn't done much cooking before then.

 

My mother and her parents both being from Yorkshire, I can again confirm I've never come across this Yorkshires round the joint malarkey. In fact, growing up we were quite traditional (especially at my Grans house) and our Yorkshire pudding was in fact served simply with gravy as the starter of a Sunday dinner.

 

thats exactly how my wifes mother/grandmother did it! with gravy+mint sauce! lovely!! mmmmmmm nom nom nom

[GuyJD]

I was doing some Googling trying to find out what this mystery Pudding batter around the meat was called and found very little but interestingly I did find an article in a 1944 edition on the Chicago Tribune explaining to the american folks about this wonderful thing that is the Yorkshire pudding which contains a footnote to this recipe. Bizarre!

 

http://archives.chicagotribune.com/1944/01/02/page/99/article/that-yorkshire-pudding

Edited May 12, 2015 by GuyJD

[halbaradkenafin]

Thanks to this thread I've realised it's been way too long since I had a proper roast beef dinner. I need to either learn to make one myself or drop by my mam's when she is making one, I'll probably go with the later as she is very good at it and it means less dishes for me to do.

[Heebeejeebee]

thats exactly how my wifes mother/grandmother did it! with gravy+mint sauce! lovely!! mmmmmmm nom nom nom

 

Now we're talking - mint sauce with everything - all over. Yummmm

 

HBJB

[elsiegee40]

Now we're talking - mint sauce with everything - all over. Yummmm

 

HBJB

 

Pie and pea suppers where I grew up (Harrogate, North Yorks) were always a hot pork pie on a bed of mushy peas with mint sauce on top. Yummy!

[bossman]

James Martin has on many occasions throughout his Saturday Morning Kitchen series demonstrated the proper way to make a Yorkshire Pudding and I have also followed this to the letter and it is indeed the best method I have found.

 

As for the Gravy well he also states that you use the juices from the roast with water added (scrape the bits off the bottom as you stir) and thicken with a little corn flour and that is all that is required, tastes heavenly!

 

Got to be a proper size roast as he states which will set you back around £30 - £40 but will feed an army!

 

Hungry anyone?

 

[Pyroman]

Thanks you lot! I'm absolutely starving now!

[Vegas]

Are there any other Yorkshireman out there that used to be served their yorkshires with onion gravy before the actual roast, a starter if you like? My Nan and Grandad (Yorkshire farming family from Beverley) always served them up first, then took your plate away for the roast. If there were any left we had them with treacle for lunch the following day.

[elsiegee40]

Are there any other Yorkshireman out there that used to be served their yorkshires with onion gravy before the actual roast, a starter if you like? My Nan and Grandad (Yorkshire farming family from Beverley) always served them up first, then took your plate away for the roast. If there were any left we had them with treacle for lunch the following day.

 

There's at least two who had it before the main meal

Although I'm not a true Yorkshire man having only moved here at the age of two, it's fair to say I hadn't done much cooking before then.

 

My mother and her parents both being from Yorkshire, I can again confirm I've never come across this Yorkshires round the joint malarkey. In fact, growing up we were quite traditional (especially at my Grans house) and our Yorkshire pudding was in fact served simply with gravy as the starter of a Sunday dinner.

 

thats exactly how my wifes mother/grandmother did it! with gravy+mint sauce! lovely!! mmmmmmm nom nom nom

[bossman]

@Vegas

 

Yeah I lived down in Barnsley (South Yorkshire) for 8 years in a little place called Grimethorpe (Famous for it's brass band) and most of the people there had their Yorkshire Puddings first with onion gravy and sometimes mince. When that was eaten you would then get a plate of dinner with little Yorkshire puddings on.

 

Lovely

[tekins]

We love a pudding around a roast, used to have it all the time as a kid, now only a few times a year.