Text 24368, 109 rader
Skriven 2009-05-24 21:45:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: Re: Cheese
==================
-=> Quoting Dave Sacerdote to Jim Weller <=-

 DS> I have a small wheel of Epoisses de Bourgogne in the refrigerator
 DS> and my entire kitchen smells like a fart.
 
 JW> It shouldn't smell like a fart; it should smell like old gym socks.
 JW> You must have gotten a bad batch. Don't try to eat it! To dispose of
 JW> it safely ship it to: . . .

 DS> Wow, I sure am lucky to have a concerned friend like you, ready to
 DS> help out at a moment's notice.

Well I do have some expertise in that area.

 DS> Unfortunately, Customs told me that
 DS> they have a special policy about hazmat shipping and I couldn't
 DS> send it out.

 DS> Guess I'll have to neutralize it locally.
 
Please proceed with extreme caution. I highly recommend neutralizing
it with copious amounts of pumpernickel, sliced onion and brown
beer.

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: BFT Roast Beef And Yorkshire Pudding
Categories: British, Beef
  Servings: 6

      1    Sirloin, rib or topside of
           beef
     25 g  Beef dripping, (optional) (1
           oz)
      1 ts Mustard powder, (optional)
           Prepared English mustard or
           horseradish sauce
           Yorkshire pudding:
    110 g  Plain flour (4 oz)
      1    Egg
    300 ml Milk (7 fl oz)
           gravy:
      2 ts Plain flour
    300 ml Beef stock (1/2 pint)

Weigh the meat and calculate the cooking time: 

for rare beef allow 15 minutes per 450g (1 lb) plus 15 minutes; 
for medium beef allow 20 minutes per 450g (1 lb) plus 20 minutes; 
for well-done beef allow 25 minutes per 450g (1 lb) plus 25 minutes. 

Put the meat in a shallow roasting tin; preferably on a roasting
rack, with the thickest layer of fat uppermost and the cut sides
exposed to the heat. Add dripping if the meat is lean. Season with
the mustard powder if you wish. 

Pre-heat oven to 180 C / 350 F / Gas 4.

Roast for the calculated time, basting occasionally with the juices
from the tin. 45 minutes before the end of the cooking time, cover
the joint with foil and place on the bottom shelf of the oven.
Increase the oven temperature to 220 C / 425 F / Gas 7.

To make the Yorkshire pudding, place the flour in a bowl, then make
a well in the centre and break in the egg. Add half the milk and,
using a wooden spoon, gradually work in the flour. Beat the mixture
until it is smooth then add the remaining milk. Beat until well
mixed and the surface is covered with tiny bubbles. Put 2
tablespoons of the fat from the beef in a baking tin and place in
the oven at 220 C / 425 F / Gas 7 until the fat is very hot.

Pour in the batter and return to the oven to cook for 40-45 minutes,
until risen and golden brown. Do not open the oven door for 30
minutes. After 30 minutes, transfer the cooked meat to a warmed
serving plate and leave to rest for 20 minutes, covered, before
carving.

To make the gravy, the meat juices alone may be used. For a thicker
gravy, skim off some of the fat from the surface and place the tin
over moderate heat. Sprinkle the flour into the tin and stir into
the pan juices, scraping up the brown sediment. Cook over high heat,
stirring constantly, until the flour has browned slightly. Add up to
300ml ( 1/2 pint) of beef stock to the tin and stir well. Bring it
to the boil, simmer for 2-3 minutes then pour into a sauce boat or
jug.

Serve the carved beef with the Yorkshire pudding, cut into portions.
Accompany with the gravy and mustard or horseradish sauce. 

VARIATION: For individual Yorkshire puddings or Popovers, use 50g (2
oz) plain flour, 1 egg and 150ml ( 1/4 pint) milk. Cook for 15-20
minutes. This quantity will fill 12 patty tins

From: The Great British Kitchen 
The British Food Trust
www.greatbritishkitchen.co.uk

MMMMM-------------------------------------------------

Cheers

YK Jim


... The tacos de sesos were good but let's see how I feel in 15 years.

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