We hosted a brunch party for our darling Charlotte’s 4th birthday on the weekend. I had been looking to cook something a little different for the adults for ages; something they wouldn’t of had before (and something I hadn’t made before).
It’s the same old argument. Do you cook something new when people come over or do you stick to what you know? I’m a massive believer in trying new things when you have a crowd coming, otherwise, when will you ever get the chance to?
In saying that, I hadn’t made the smoked trout pate before but I am no stranger to cooking (and eating the odd) Yorkshire pud.
Growing up we used to have Yorkshire puddings all the time. Mim makes the best ones going round and considering that her and Pa lived on a beef cattle property for many years, roast beef with Yorkshire puddings were a weekly staple in their house.
From a very young age Mim taught me how important it was to incorporate the egg and milk in to the flour slowly and gradually and how the mixture gets better when rested. Mim also gave me a new tip recently; to use duck fat in place of the vegetable oil. (I’ll have to try this next time).
During my gap year in York, “Hiya lady, u’rite?” we came across giant Yorkies all the time. I remember the Headmasters wife at St Peter’s had us “Gappies” round for dinner and served the most beautiful, giant Yorkshire pudding as part of their roast dinner. I still remember how good it tasted and how crazy I thought it was, being so big! I will never forget it.
The idea to put the Yorkshire puds with the smoked trout pate comes from Jamie of course, kudos to him once again. You da man Jamie.
Seriously make this. I can’t get over how tasty it was. And remember, if you don’t try something new when people come round, when will you?
yorkshire puddings (makes 12)
1 cup of plain flour, sifted
1/2 teaspoon of salt
1 cup of milk
Vegetable oil, a couple of tablespoons.
- In a large mixing bowl, combine the sifted flour and salt. Make a well in the centre and crack in the 2 eggs.
- Whisk the eggs together, gradually incorporating the flour as you go, while also adding the milk in a slow, steady stream. (It is handy to have a little helper here to either hold the bowl still or to pour the milk in while you whisk).
- Give it a really good whisk until you see bubbles forming in the mixture.
- Set the mixture aside overnight in the fridge with glad wrap on top, or for at least 30 minutes.
- When you are ready to cook the Yorkshire puddings; preheat the oven to 220 degrees.
- In a 12 capacity muffin tray, pour some oil in to each compartment (enough to coat the bottom of the tray) and put the tray in the very hot oven. You want to get the oil piping hot – so give it about 10 minutes to get crazy hot. (Obviously, this isn’t the time and place for the little kitchen helpers).
- Carefully, take the tray out of the oven and pour the Yorkshire pudding mixture (about a dessert spoon each) in to each hole and place the tray back in the oven.
- Cook for 15-20 minutes until puffed up and golden brown. (NB: You are simply NOT allowed to open the oven to check on them as they will deflate. A see through oven door comes in handy here.)
Serve with the smoked trout pate, fresh lemon wedges and extra chopped chives.
smoked trout pate
200 grams of hot smoked trout, flaked
250 grams of cream cheese
6 heaped teaspoons of horseradish cream
1 fresh small bunch of chives, chopped
Juice of one lemon; extra lemon wedges for serving
Maldon salt and freshly cracked pepper
- In a small mixing bowl; mix the cream cheese, horseradish cream, chives, lemon juice, salt, pepper and the flaked smoked trout. (NB: You want it to be really bold in flavour. Make sure you taste it here to see if it needs more lemon).
- Place it in the fridge to get nice and cold until you are ready to serve.
Serve with the hot Yorkshire puddings straight from the oven.
- I made a double mixture of the Yorkshire puddings (so 24) which worked well with the amount of pate in the recipe above. Once the Yorkshire puds were gobbled up, I had a fresh French stick to serve the rest of pate.
- You can also buy more smoked trout and serve it on the platter to put on top of the pate. (If you have any trout left over, you can use it up for breakie the next morning; with some scrambled eggs).
- This is perfect for brunch, or serve it at a dinner party when guests arrive. Goes down really well with Cork Daddy’s Bellini’s.
This recipe will get a run again and again in Lo’s Kitchen, that’s for sure.
If you make this dish, send me a pic here as I would love to pop it up on the blog! xx