This is a recipe from Jamie Oliver that everyone loves to cook. I first posted it in 2014! The recipe is from Jamie’s 15 Minute Meals. I think it’s a perfect meal to cook up in isolationist times, as it requires very few ingredients. Also, while the Yorkshire pud is draped with lovely smoked salmon, you could just as easily serve it with ham, left over roast beef or lamb, even hunks of nice cheese. In other words, the pudding is a great base for whatever protein you fancy, plus salad veg!
Jamie’s original Yorkshire pudding is served with smoked salmon, char-grilled asparagus and baby beetroot, with a yoghurt sauce. When I made it, I added some char-grilled green beans.
Jamie cooks the Yorkshire pudding in an oven proof frying pan. I cooked mine in a cake tin, which actually worked really well. A casserole dish would be fine, too.
2 large eggs
150ml low fat milk
65g plain flour
180g smoked salmon
1 bunch of asparagus
A handful of green beans
Juice of ½ lemon
6 baby beetroot
3 heaped tbsp fat-free natural yoghurt
1 heaped tsp horseradish or French mustard
Preheat oven to 200 degrees C. Put 2 tablespoons of olive oil in a medium sized cake tin and place in the oven and heat till the oil is really hot.
Put the eggs into a blender or food processor, add the milk and flour, then blitz until smooth.
Carefully pour the batter into the hot cake tin and cook in the oven until golden (about 12 minutes). Don’t be tempted to open the oven door!
Trim the asparagus and beans and put dry on a hot char grill plate or barbecue, turning until nicely charred on all sides.
Drain and slice the beetroot, then place over some salad greens on a board or plate. Mix the yoghurt and horseradish or mustard in a bowl, then season to taste with salt.
Squeeze lemon juice over the asparagus and beans, add salt and pepper, and pile on the board or plate.
When the Yorkshire pudding is really high and puffed up, remove from the oven, slide it on to the board or plate and place the smoked salmon on top of the pudding. Delicious and different!