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Free Recipe Friday: Giant Yorkshire pudding with pan-roasted rump steak and gravy

Sometimes, not too often, I just want some real traditional cooking put in front of me! My husband could eat this sort of food on the daily, so he obviously rejoices! My grandmother always maintained you couldn’t whisk the pudding mix too much. She also made it the day before and put it in the fridge overnight to ensure the mix had a lot of air in!

For the Yorkshire pudding:

4 tbsp Rice bran oil 300 g Self-raising flour ½ tsp Salt ¼ tsp Black pepper 2 Egg 200 ml Whole milk ½ cup Water

For the steak:

600 g Rump steak Rice bran oil for frying Salt and pepper to taste

For the vegetables:

2 Carrot, sliced 1 head Broccoli, cut into florets

For the gravy:

1 Beef stock cube 1½ cup Vegetable water 1 tbsp Cornflour Salt and pepper to taste

Method:

Pre-heat the oven to 220°C. Add the oil for the Yorkshire pudding to an oven dish and place on the top rack in the oven. For the Yorkshire pudding, sift the flour into a large mixing bowl and season with salt and pepper. Make a well in the centre of the flour. Break the eggs into the well and begin to whisk them, using a hand-held or electric whisk. Incorporate the flour from the sides slowly to prevent lumps forming. When the mixture becomes firm, start adding all the milk and water gradually, whisking constantly. Set aside in the fridge until the oven pan is heated. Remove the pre-heated pan with the oil from the oven (or carefully slide out the top oven rack partially). The oil should be smoking hot at this point and you will need to work quickly to prevent it from cooling. Pour the batter evenly into the oven tray. Place high up in the oven and cook pudding for 20-25 minutes or until golden brown, crisp and puffed up. The cooking time will depend on your oven, as well as the size of your oven pan, so keep a close eye on it from 15 minutes onwards. Use a skewer or toothpick to check if it’s cooked – the skewer will come out clean when it’s done. Cook the steak while the Yorkshire pudding is in the oven. Heat an oven-proof frying pan to a medium-high heat on the stove top. Rub the steak with a little oil and season generously with sea salt and coarsely ground pepper. Once the pan is very hot, add the beef and sear for 2 minutes on each side. Cover pan loosely with foil, pop in the bottom of the oven and cook for 10 minutes for medium rare or longer for more well done. Bring a small pot of water to the boil while cutting the carrot into half-moon shapes and the broccoli into florets. Once the water is boiling, add veg to the pot and cook for 2-3 minutes. Reserve some cooking water before draining the vegetables. Cover with a lid to keep warm. Once the steak is cooked, remove from the oven and the pan and rest under tinfoil for 5 minutes while making the gravy. Place the pan back on the stove top and bring to a medium heat. Crumble in stock cube and 1 cup of vegetable water and simmer for 3-4 minutes. Add cornflour to a further ½ cup of vegetable water and mix into a paste. Add to the gravy and allow to thicken for 1-2 minutes. Incorporate the juices from the resting steak to give the gravy extra flavour. Taste and season, adding more vegetable water if needed. To serve, remove Yorkshire pudding from the oven and slide onto a large board (or serve straight from the oven pan). Slice the steak into thin pieces and load into the middle along with veges. Drizzle the gravy over it all just before serving and tuck in.
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Take it slow this winter – my top tips for using a slow cooker!

Use all the kit.

Our slow cooker menu is designed with optimal convenience and flavour in mind. We recommend that you have some other kitchen appliances on hand – such as a blender or food processor, as these may be handy for some recipes.

Safety first!

Place the cooker on a flat surface. My suggestion is to always use your slow cooker on a flat, heat-safe surface — like your kitchen countertop! — away from piles of loose papers or random kitchen towels, or where puddles of water might form (in other words, away from the sink or an open window).

Vintage style cooker?

So you’ve pulled out old aunt Berta’s cooker from the shed? That’s awesome! Please do me a favour and stay present for the first cooking session (after giving it a real good clean!). You don’t know what might happen. You can also check the heating element and calibration. Fill the slow cooker 2/3 to 3/4 of the way full with tap water (tepid, not too hot or cold), set it to the low setting, and then check with a food thermometer after eight hours. The thermometer should read at least 85°C. Personally I don’t believe in buying new stuff if it can be avoided so we have a hand-me-down from my mother in law and it’s great! Of course I have had to send some time getting to know the machine, and now we have a relationship for life.

Prepare in advance.

If you’re short on time in the morning, prepare everything you need for your slow-cooked meal the night before, put it into the slow-cooker dish, cover and store in the fridge overnight. Ideally the dish should be as close to room temperature as possible, so get it out of the fridge when you wake up and leave it for 20 minutes before turning the cooker on. If you need to heat your dish beforehand, then put the ingredients in a different container and transfer them in the morning.

Size matters.

Sorry lads, but it does… In the test kitchen we have found that using the right size slow cooker is pivotal to ensuring the cooking time is correct. If you slow cooker is a rather large one, it’s probably suited to 6-8 serves, where as a smaller one is suited to 4 servings. This makes a difference in that the surface area in a larger cooker will mean that a smaller portion will cook too quick, and may even end up drying out. Conversely, jamming too much food into a smaller cooker will likely slow down the cooking time because the poor thing will be overloaded.

To brownor not to brown?

We definitively recommend that you brown the meat (or other ingredients) when it gives the option to. It might not seem like a necessity but it’s well worth spending a few minutes at the start of the recipe to optimise flavour in your dinner. You’ll thank us later!

Low fat – full of flavour.

You don’t need to add a lot of oil to a slow cooker, the contents won’t catch as long as there’s enough moisture in there. You don’t need a lot of fat on your meat either. Normally when you fry meat, a lot of the fat drains away, this won’t happen in a slow cooker so trim it off, otherwise you might find you have pools of oil in your stew. This will give you a healthier result and it’ll still be tasty.

Leave it alone

Once cooking, leave the slow cooker alone. I mean seriously! Step away! Fiddling and stirring will only increase the cooking time and could possibly affect the end result. Slow cookers are designed to do their own thing so you don’t need to keep checking the contents. Every time you take the lid off it will release some of the heat, so if you keep doing this you’ll have to increase the cooking time.
Root vegetables that take longer to cook will need to go at the bottom of the pot – closer to the heat element, whereas softer ingredients such as capsicums can go at the top, so that they don’t end up cooking to mush.
If you are going to cook frozen food in the slow cooker, such as a frozen piece of meat, it is recommended by the appliance manufacturers that it is first defrosted, and that the rest of the ingredients you add into the pot are room temperature (stock, canned tomatoes, etc.) or slightly warmed. This is to ensure that all the food reaches the proper cooking temperature within a safe cooking time, as designed.
To ensure your food is cooked safely, the contents of the slow cooker all need to reach 60-70°C within two hours of operation. The newer slow cookers on the market do this fairly reliably because the sides and the bottom both have heating elements; older slow cookers usually just heat from the bottom, which can make them less reliable for cooking frozen foods. As with all appliances, refer to the enclosed manufacturer instruction booklet for clarity regarding your specific cooker.

Leftovers? That’s a win!

For me the whole point of using a slow cooker is to get some leftovers for lunch or even another dinner. It’s a cook once eat twice type scenario, which is great for busy folk like me.
As with all food that gets stored in the refrigerator or freezer, leftovers from your slow cooker need to be cooled on the countertop to about room temperature before placing into the fridge or freezer for storage. Do this within two hours of finishing cooking. Do not put the hot slow-cooker insert directly into the fridge.
When it comes to reheating, do not reheat food in the slow cooker. Again, it can take too long for the food to come up to a safe temperature. Safety experts recommend reheating cooked food on the stove or by another quicker method, until steaming. After that you can place the food in a slow cooker to keep it warm for up to two hours.

Get creative!

For me slow cooking is about so much more than meat and three veg, although that’s nice too! I like to experiment with vegetarian dishes and different types of grains and even pasta!

Designed for ease.

We have designed most of our recipes to include as little hands on time as possible, as this is the beauty of slow cooking to me. That was you can enjoy a beautiful and flavourful meal which will fill your house with a stunning aroma, without being a slave to the stove for hours. So you can spend more time doing what you love. You’re welcome and enjoy!
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How to quinelle – making your food look fancy!

Once in awhile you just have the extra bit of time and you want to wow your guests with top notch presentation! So, here’s a trick up your sleeves that you can use, with both savoury and sweet items! All you need is two spoons!
  1. Top left image: hold a spoon in each hand, with concave side facing each other.
  2. Top right image: scoop up mince/falafel/ice cream etc. with one spoon, the mash it on to the other spoon so the ingredients are packed down.
  3. Bottom left image: using the empty spoon, scoop content – always scoop content with empty spoon towards you. Do this a few times.
  4. Bottom right image: end result – a very presentable rugby-shaped ‘meatball’/falafel/ice cream!