the shadow
Well-Known Member
for me its stuffing any yorky puds fiiled with gravy
echo - with a nice piece of pork and crackling :thumb:suzie said:My family sat around the table together makes it perfect :thumb:
muddydisco said:A garlic naan, and mango Chuntey, makes my sunday curry great
As for roasts No thanks
unclepumble said:For me its at least 21day preferably 28day hung local rib of beef (from a butchers not a crappy supermarket joint) cooked rare (still mooing ) red wine gravy with caramelised roasted onions and roasted portobello mushrooms added to it, Yorkshire puds, fresh purple sprouting broccoli straight out the garden,buttered cavalo nero, and roasted beetroots in an orange juice and balsamic glaze with rosemary.
UP
Moley said:I'm not sure about Shadow's original post, it's stuffing or Yorky puds, not both.
Yorkshire puds and horseradish with beef, stuffing and apple sauce with pork, stuffing and cranberry or apricot chutney with poultry, mint sauce with lamb but that would be my least favourite.
I'm going to agree with Darren and Suzie, beef (not too pink) with all the trimmings, and it's probably the only meal of the week where the family sits together round the table.
Moley said:Ok, is there anyone else on here who eats Yorkshire puddings with chicken?
I'm having problems with my Yorkies of late, they just don't seem to want to rise. How do you make yours?
Moley said:Ok, is there anyone else on here who eats Yorkshire puddings with chicken?
I'm having problems with my Yorkies of late, they just don't seem to want to rise. How do you make yours?
Silly me, I never realised that Yorkshire Puddings had been awarded Protected Geographical Status like the Melton Mowbray pork pie, I thought it was just a style of pudding to a recipe originating in Yorkshire but which could be made anywhere, like the Bakewell Tart or Eccles Cake.the shadow said:I know you like things right so you must be making Kidderminster puddings as they're not made in Yorkshire
Surely that's 1 egg? :wha:the shadow said:1 cup of eggs 1 cup plain flour 1 cup of milk a pinch of salt
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