Hungry

All is well missing my darling Penny but keeping busy 

Starting to write "memoirs of a cooking school"

My instructor and coach  Onno Kleyn from The Academie Culinair Schrijven – schrijven over wijn, schrijven over eten!

WISH HIM STRENGTH 

Came across this recipe whilst writing about sage 

Yorkshire pudding with braised meat and fresh piccalilly

-        4 beef cheeks or 750 g  neck of beef

-        2 dl red wine

-        300 gram mirepoix of vegetables)

-        1 bay leaf

-        1 piece thyme

-        2 sprigs sage

-        Dijon Mustard or Savoyard mustard

-        Seasoned flour

-        1 tbsp tomato puree

-        200 grams pancetta or bacon

-         ¾ Litre  jus de veal

Method:

Cut the meat into large pieces, marinade in the mustard mixed with a little of the red wine for a few hours. Remove from the marinade and drain, toss in the seasoned flour and fry in a casserole in a little goose fat or dripping until brown, continue until all the meat is fried, add the mirepoix to the pan with the pancetta, fry for a few minutes then add the remaining red wine and tomato pure cook for a few minutes, return the meat to the pan and pour over the stock. Cover the pan with a good fitting lid and cook slowly on the heat or in the oven for 1-½ hours. Remove the meat and cut into pieces or pull apart with 2 forks, season to taste

Yorkshire pudding

115 g flour (strong)

A pinch of salt

1 egg

3dl water and milk mixed

1 tsp vinegar

60 g beef dripping of duck fat

Sieve the flour with the salt, into a deep bowl make a well in the centre, break in the egg and add and some of the liquid and gradually incorporate the flour and beat to a smooth cream, add the remaining liquid and vinegar . Set aside

When needed. Spoon a little fat into the deep metal yorkshire pudding moulds on an oven shelf and heat in the oven until almost smoking hot, carefully slide out of the oven and pour the batter into the moulds, slide back into the oven. Bake for 20-30 minutes until golden brown  minutes; do NOT open the oven door until at least 20 minutes is gone by, better to look through glass.

Serve the Yorkshire puddings with the warm braised meat inside or next to THE CRISPY yorkshire puddings  on the plate .serve with a small pot of  piccalilly 

This you can make yourself or buy. Garnish with a little salad or watercress