So we are snowed in – a whole 2 inches of the white stuff – but in this part of the world that is more than enough to bring the whole road and rail network to a grinding halt.
And since ‘Black Tuesday’ (I’ll call it that although it could have been a Wednesday) two years ago when it took me, my wife and thousands of others over 8 hours to drive 13 miles home in the evening, few were prepared to go through that experience again. So most worked from home; the roads were quiet and all was good.
And gazing out of the window, I mean doing a detailed spreadsheet analysis, my thoughts turned, surprisingly, to food. For Big Weather you need Big Food, and it doesn’t come much bigger than Giant Yorkshire Puddings.
Those are dinner plates. Big Ones.
Now creating big Yorkshire Puddings is one thing. But what to serve them with. Well we went for sausages, gravy, peas and….carrots. But not any old carrots. Tom Kerridge carrots. Now Tom is a Michelin starred chef, and, unlike many skinny cooking artists (I’m thinking especially of Michel Roux Jr who looks like the very idea of food repels him, he’s so thin) he obviously enjoys what he cooks!
And if you take a look at the way he cooks carrots, you can see why it wouldn’t be too difficult to pile on the poundage eating at his place.
So to create the carrots you need
- Brussel Sprouts. Joking you need some carrots. Big Ones.
- Star Anise (2)
Bung all of this in a pan of simmering water for about 40 mins until the carrots are tender. I mean I bet you didn’t realise carrots could be this unhealthy, right? Just goes to show. What, I don’t know.
Now to create Super-sized Giant Yorshire Puddings I do two things. First use cake tins to hold the batter and secondly add extra egg to the batter to accelerate and exaggerate the puffing of the pudding.
So for the batter:
- 125g plain flour
- 3 eggs
- 150 mls (1/4 pint) milk, mixed with the same amount of water
- pinch of salt
There are many rumours and best practices to putting a batter together to ensure it rises but essentially a) mix everything together well and b) leave it to stand for half an hour and c) get the oven really hot (about 220 centigrade) and make sure the pans and the fat are really hot before adding the batter. If you do all this right the puddings should end up looking like this:
Now the one on the left contained Quorn sausages. The one on the right contained pheasant & pork sausages. This is what the plates looked like after half an hour:
As if any explanation is needed, this is why I need to diet (BTW the remaining half sausage was gone within 2 minutes of this photo being taken). And the carrots? Why I reckon even the fussy eater would have eaten them they are devine!