"Hope your having Yorkshire pudding 
yup auntie bessie was kind enough to make some for me... she is a lovely lady x"
Thats CHEATING! whats the world come to? You will be telling us youve got some of that ready made Mash next.... Lazy feckers!!  |
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By *iewMan
over a year ago
Forum Mod Angus & Findhorn |
"no maris pipers cooked in the oven in goose fat..
I never take short cuts with my roasties....
But you will do the dirty with the Yorkies.....  "
lol haven't tried to make yorkshire pudds. before..
think I may try now... thank you xx |
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"no maris pipers cooked in the oven in goose fat..
I never take short cuts with my roasties.... "
ooooh yummy!!! save me some xxi like them with garlic over them mmmmmmmmmmm
but i'll make me own yorkies thanks, cant stand aunt bessies - i like mine stodgy  |
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"no maris pipers cooked in the oven in goose fat..
I never take short cuts with my roasties....
But you will do the dirty with the Yorkies.....
lol haven't tried to make yorkshire pudds. before..
think I may try now... thank you xx"
Your welcome |
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By *iewMan
over a year ago
Forum Mod Angus & Findhorn |
Make up the batter by sifting the flour into a bowl and making a well in the centre. Break the egg into it and beat, gradually incorporating the flour, and then beat in the milk, 2 fl oz (50 ml) water and seasoning (an electric hand whisk will do this in seconds). There is no need to leave the batter to stand, so make it when you're ready to cook the pudding. About 15 minutes before the beef is due to come out of the oven, increase the heat to gas mark 7, 425°F (220°C), add the dripping to the roasting tin and place that on a baking sheet on a free shelf. After 15 minutes remove the meat, then place the tin over direct heat while you pour the batter into the sizzling hot fat. Return the tin to the baking sheet on the highest shelf (or, if you have roast potatoes on that one, the second highest). The pudding will take 25-30 minutes to rise and become crisp and golden. Serve as soon as possible: if it has to wait around too long it loses its crunchiness.
DONT HAVE BEEF DRIPPING... will goose fat do to cook em in...?????
|
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"Make up the batter by sifting the flour into a bowl and making a well in the centre. Break the egg into it and beat, gradually incorporating the flour, and then beat in the milk, 2 fl oz (50 ml) water and seasoning (an electric hand whisk will do this in seconds). There is no need to leave the batter to stand, so make it when you're ready to cook the pudding. About 15 minutes before the beef is due to come out of the oven, increase the heat to gas mark 7, 425°F (220°C), add the dripping to the roasting tin and place that on a baking sheet on a free shelf. After 15 minutes remove the meat, then place the tin over direct heat while you pour the batter into the sizzling hot fat. Return the tin to the baking sheet on the highest shelf (or, if you have roast potatoes on that one, the second highest). The pudding will take 25-30 minutes to rise and become crisp and golden. Serve as soon as possible: if it has to wait around too long it loses its crunchiness.
DONT HAVE BEEF DRIPPING... will goose fat do to cook em in...?????
"
what did you do with the juices from your roast beef then??? lol
but goose fat will do just as well x |
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By *iewMan
over a year ago
Forum Mod Angus & Findhorn |
juices still in the roasting dish with the joint... I will use that then
will update later...
off to slip into a nice navy cashmere and a pair of slacks... having a Nigella moment xx
back later xx |
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By (user no longer on site)
over a year ago
|
"Where are you when I need some advice on my Sunday roast!!!Just cant get the staff these days "
Im here...
Not eating till evening today and having roast beef and all the trimmings...
Whats up ???  |
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By (user no longer on site)
over a year ago
|
"juices still in the roasting dish with the joint... I will use that then
will update later...
off to slip into a nice navy cashmere and a pair of slacks... having a Nigella moment xx
back later xx"
Seems like _iew is doing ok with his dindins. well done that man |
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"juices still in the roasting dish with the joint... I will use that then
will update later...
off to slip into a nice navy cashmere and a pair of slacks... having a Nigella moment xx
back later xx
Seems like _iew is doing ok with his dindins. well done that man "
The dripping or oil isnt ready for the puddings untill its very Hot, smokung blue will do it then pop the batter in the tin put in oven and wait, dont go near the door! leave untill done!! You cant beat a Black top mm mmmmmm good luck View |
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By *andKCouple
over a year ago
Norfolk |
"wooo hooo we popped in to mum n dad's after shopping for my wedding outfit and got invited to lunch - result! lol
Thought you were already married? "
this will be doing the deed for the third time - K likes certificates in different languages! |
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By (user no longer on site) OP
over a year ago
|
"Where are you when I need some advice on my Sunday roast!!!Just cant get the staff these days
Im here...
Not eating till evening today and having roast beef and all the trimmings...
Whats up ??? "
Hell, it is all too late...
Question I needed answering 5 hours ago was this. Having a large gathering today for Sunday roast, I decided to cook several joints together and I wondered whether you just add the time per roast and push the roasts together as if they were one big roast... Does this make sense?
As it turned out they were slightly overdone, but with the help of some lovely thick gravy and starving my guests to the point of where they would eat anything... the meal was ok.
Plenty of Australian Shiraz did help... xx |
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By *andKCouple
over a year ago
Norfolk |
"Where are you when I need some advice on my Sunday roast!!!Just cant get the staff these days
Im here...
Not eating till evening today and having roast beef and all the trimmings...
Whats up ??? Hell, it is all too late...
Question I needed answering 5 hours ago was this. Having a large gathering today for Sunday roast, I decided to cook several joints together and I wondered whether you just add the time per roast and push the roasts together as if they were one big roast... Does this make sense?
As it turned out they were slightly overdone, but with the help of some lovely thick gravy and starving my guests to the point of where they would eat anything... the meal was ok.
Plenty of Australian Shiraz did help... xx"
Shiraz, my favourite wine AND with roast beef, I do like it rare though lol |
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By (user no longer on site) OP
over a year ago
|
"Where are you when I need some advice on my Sunday roast!!!Just cant get the staff these days
Im here...
Not eating till evening today and having roast beef and all the trimmings...
Whats up ??? Hell, it is all too late...
Question I needed answering 5 hours ago was this. Having a large gathering today for Sunday roast, I decided to cook several joints together and I wondered whether you just add the time per roast and push the roasts together as if they were one big roast... Does this make sense?
As it turned out they were slightly overdone, but with the help of some lovely thick gravy and starving my guests to the point of where they would eat anything... the meal was ok.
Plenty of Australian Shiraz did help... xx
Shiraz, my favourite wine AND with roast beef, I do like it rare though lol"
I like it often And the beef... |
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By (user no longer on site)
over a year ago
|
"Having a large gathering today for Sunday roast, I decided to cook several joints together and I wondered whether you just add the time per roast and push the roasts together as if they were one big roast... Does this make sense?
"
the cooking time is for the heat to permiate far enough into the joint to cook the middle so no you cant add the times together each joint is receiving the temperature simmultaneously so just put the ones that need less time into the oven after the others so that they are all ready at the same time
its only microwave ovens that you need to adjust times for more items as the heating process is different it works on the energy required to shake the atoms and more items means more atoms |
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By *andKCouple
over a year ago
Norfolk |
"Where are you when I need some advice on my Sunday roast!!!Just cant get the staff these days
Im here...
Not eating till evening today and having roast beef and all the trimmings...
Whats up ??? Hell, it is all too late...
Question I needed answering 5 hours ago was this. Having a large gathering today for Sunday roast, I decided to cook several joints together and I wondered whether you just add the time per roast and push the roasts together as if they were one big roast... Does this make sense?
As it turned out they were slightly overdone, but with the help of some lovely thick gravy and starving my guests to the point of where they would eat anything... the meal was ok.
Plenty of Australian Shiraz did help... xx
Shiraz, my favourite wine AND with roast beef, I do like it rare though lol
I like it often And the beef..."
I said rare not rarely!!! |
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By (user no longer on site) OP
over a year ago
|
"Having a large gathering today for Sunday roast, I decided to cook several joints together and I wondered whether you just add the time per roast and push the roasts together as if they were one big roast... Does this make sense?
the cooking time is for the heat to permiate far enough into the joint to cook the middle so no you cant add the times together each joint is receiving the temperature simmultaneously so just put the ones that need less time into the oven after the others so that they are all ready at the same time
its only microwave ovens that you need to adjust times for more items as the heating process is different it works on the energy required to shake the atoms and more items means more atoms"
Thank that helps - it also explains why the joints were bit overdone  Mind, at least nobody died from food poisoning lol.. Thanks xx |
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By (user no longer on site) OP
over a year ago
|
"Where are you when I need some advice on my Sunday roast!!!Just cant get the staff these days
Im here...
Not eating till evening today and having roast beef and all the trimmings...
Whats up ??? Hell, it is all too late...
Question I needed answering 5 hours ago was this. Having a large gathering today for Sunday roast, I decided to cook several joints together and I wondered whether you just add the time per roast and push the roasts together as if they were one big roast... Does this make sense?
As it turned out they were slightly overdone, but with the help of some lovely thick gravy and starving my guests to the point of where they would eat anything... the meal was ok.
Plenty of Australian Shiraz did help... xx
Shiraz, my favourite wine AND with roast beef, I do like it rare though lol
I like it often And the beef...
I said rare not rarely!!! "
Sorry Sir, I clearly need telling off |
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By *andKCouple
over a year ago
Norfolk |
"Where are you when I need some advice on my Sunday roast!!!Just cant get the staff these days
Im here...
Not eating till evening today and having roast beef and all the trimmings...
Whats up ??? Hell, it is all too late...
Question I needed answering 5 hours ago was this. Having a large gathering today for Sunday roast, I decided to cook several joints together and I wondered whether you just add the time per roast and push the roasts together as if they were one big roast... Does this make sense?
As it turned out they were slightly overdone, but with the help of some lovely thick gravy and starving my guests to the point of where they would eat anything... the meal was ok.
Plenty of Australian Shiraz did help... xx
Shiraz, my favourite wine AND with roast beef, I do like it rare though lol
I like it often And the beef...
I said rare not rarely!!!
Sorry Sir, I clearly need telling off "
if that involves a good tongue lashing I'm your man |
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By *andKCouple
over a year ago
Norfolk |
"Shiraz and a good meaty .................
surprising how the mentioning of wine and lashings... make you pop up
damn it is my camera on
can you contain _etillante... she is in full form tonight... I can just sense it"
I could be the filling in the sandwich between the two of you  |
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"Shiraz and a good meaty .................
surprising how the mentioning of wine and lashings... make you pop up
damn it is my camera on
can you contain _etillante... she is in full form tonight... I can just sense it"
LOL, red wine and a certain conversation, I'm ready, willing and................ |
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"Shiraz and a good meaty .................
surprising how the mentioning of wine and lashings... make you pop up
damn it is my camera on
can you contain _etillante... she is in full form tonight... I can just sense it
I could be the filling in the sandwich between the two of you "
Oh you could xxxx |
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By (user no longer on site) OP
over a year ago
|
"i made shepherds pie with grated cheese on mmmmm
very nice...... I love that x
Ive got loads left over if you fancy some"
enough for just HOW MANY;-)???? |
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By (user no longer on site) OP
over a year ago
|
"Shiraz and a good meaty .................
surprising how the mentioning of wine and lashings... make you pop up
damn it is my camera on
can you contain _etillante... she is in full form tonight... I can just sense it
I could be the filling in the sandwich between the two of you "
You mean our spicy pastrami???? |
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By *andKCouple
over a year ago
Norfolk |
"Shiraz and a good meaty .................
surprising how the mentioning of wine and lashings... make you pop up
damn it is my camera on
can you contain _etillante... she is in full form tonight... I can just sense it
I could be the filling in the sandwich between the two of you
You mean our spicy pastrami????"
with just a little bit of sauce |
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"Shiraz and a good meaty .................
surprising how the mentioning of wine and lashings... make you pop up
damn it is my camera on
can you contain _etillante... she is in full form tonight... I can just sense it
I could be the filling in the sandwich between the two of you
You mean our spicy pastrami????"
Spicey enough to warm you, but just enough to leave you slightly hungry for more
|
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By *andKCouple
over a year ago
Norfolk |
"Shiraz and a good meaty .................
surprising how the mentioning of wine and lashings... make you pop up
damn it is my camera on
can you contain _etillante... she is in full form tonight... I can just sense it
I could be the filling in the sandwich between the two of you
You mean our spicy pastrami????
Spicey enough to warm you, but just enough to leave you slightly hungry for more
"
Manchester tomorrow fortnight  |
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By (user no longer on site) OP
over a year ago
|
"Shiraz and a good meaty .................
surprising how the mentioning of wine and lashings... make you pop up
damn it is my camera on
can you contain _etillante... she is in full form tonight... I can just sense it
I could be the filling in the sandwich between the two of you
You mean our spicy pastrami????
Spicey enough to warm you, but just enough to leave you slightly hungry for more
Manchester tomorrow fortnight "
enlighten me ? |
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"Shiraz and a good meaty .................
surprising how the mentioning of wine and lashings... make you pop up
damn it is my camera on
can you contain _etillante... she is in full form tonight... I can just sense it
I could be the filling in the sandwich between the two of you
You mean our spicy pastrami????
Spicey enough to warm you, but just enough to leave you slightly hungry for more
Manchester tomorrow fortnight
enlighten me ?"
Is that Lancashire?
For't night
or
for 14 days lol |
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By *andKCouple
over a year ago
Norfolk |
"Shiraz and a good meaty .................
surprising how the mentioning of wine and lashings... make you pop up
damn it is my camera on
can you contain _etillante... she is in full form tonight... I can just sense it
I could be the filling in the sandwich between the two of you
You mean our spicy pastrami????
Spicey enough to warm you, but just enough to leave you slightly hungry for more
Manchester tomorrow fortnight
enlighten me ?"
it could be close to Pellante and it's where we will be jumping on a big silver bird |
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By (user no longer on site) OP
over a year ago
|
"Shiraz and a good meaty .................
surprising how the mentioning of wine and lashings... make you pop up
damn it is my camera on
can you contain _etillante... she is in full form tonight... I can just sense it
I could be the filling in the sandwich between the two of you
You mean our spicy pastrami????
Spicey enough to warm you, but just enough to leave you slightly hungry for more
Manchester tomorrow fortnight
enlighten me ?
it could be close to Pellante and it's where we will be jumping on a big silver bird "
into body paint now... tut tut |
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By *andKCouple
over a year ago
Norfolk |
"Shiraz and a good meaty .................
surprising how the mentioning of wine and lashings... make you pop up
damn it is my camera on
can you contain _etillante... she is in full form tonight... I can just sense it
I could be the filling in the sandwich between the two of you
You mean our spicy pastrami????
Spicey enough to warm you, but just enough to leave you slightly hungry for more
Manchester tomorrow fortnight
enlighten me ?
it could be close to Pellante and it's where we will be jumping on a big silver bird
into body paint now... tut tut "
it can be fun |
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"Shiraz and a good meaty .................
surprising how the mentioning of wine and lashings... make you pop up
damn it is my camera on
can you contain _etillante... she is in full form tonight... I can just sense it
I could be the filling in the sandwich between the two of you
You mean our spicy pastrami????
Spicey enough to warm you, but just enough to leave you slightly hungry for more
Manchester tomorrow fortnight
enlighten me ?
it could be close to Pellante and it's where we will be jumping on a big silver bird
into body paint now... tut tut
it can be fun "
AM about 45 mins from there |
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By *andKCouple
over a year ago
Norfolk |
"Shiraz and a good meaty .................
surprising how the mentioning of wine and lashings... make you pop up
damn it is my camera on
can you contain _etillante... she is in full form tonight... I can just sense it
I could be the filling in the sandwich between the two of you
You mean our spicy pastrami????
Spicey enough to warm you, but just enough to leave you slightly hungry for more
Manchester tomorrow fortnight
enlighten me ?
it could be close to Pellante and it's where we will be jumping on a big silver bird
into body paint now... tut tut
it can be fun
AM about 45 mins from there"
wooo hooo could be interesting then |
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By (user no longer on site) OP
over a year ago
|
"Shiraz and a good meaty .................
surprising how the mentioning of wine and lashings... make you pop up
damn it is my camera on
can you contain _etillante... she is in full form tonight... I can just sense it
I could be the filling in the sandwich between the two of you
You mean our spicy pastrami????
Spicey enough to warm you, but just enough to leave you slightly hungry for more
Manchester tomorrow fortnight
enlighten me ?
it could be close to Pellante and it's where we will be jumping on a big silver bird
into body paint now... tut tut
it can be fun
AM about 45 mins from there
wooo hooo could be interesting then "
we need a new thread on the advantages of body paint BEFORE A & K go on holiday xx |
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"Shiraz and a good meaty .................
surprising how the mentioning of wine and lashings... make you pop up
damn it is my camera on
can you contain _etillante... she is in full form tonight... I can just sense it
I could be the filling in the sandwich between the two of you
You mean our spicy pastrami????
Spicey enough to warm you, but just enough to leave you slightly hungry for more
Manchester tomorrow fortnight
enlighten me ?
it could be close to Pellante and it's where we will be jumping on a big silver bird
into body paint now... tut tut
it can be fun
AM about 45 mins from there
wooo hooo could be interesting then "
Could be! |
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