Cracker Pack 2019

The Great Meat Up

David Haetzman, executive head chef at Kyloe
Serves: 4-5
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Ingredients

  • MEAT
  • Aged ribs of Scotch beef 1kg
  • KYLOE YORKSHIRE PUDDINGS
  • Plain flour 140g
  • Full cream milk 200ml
  • Eggs 2
  • Salt pinch
  • CREAMED CABBAGE
  • Savoy cabbage
  • Cream
  • Butter
  • Oil
  • GRAVY
  • Meat juice
  • Quality stock little
  • Cornflour smidge to thicken

Method

  1. MEAT

    - Roast the beef in a combi oven for about 40 minutes (dependant on size) and allow to rest - this is vital to the quality of the roast dinner experience
  2. KYLOE YORKSHIRE PUDDINGS

    - To make the batter, tip the flour into a bowl and beat in two eggs until smooth
    - Gradually add the milk and salt and carry on beating until the mix is completely lump free.
    - Season with salt and pepper
    - Pour the batter into a jug, then remove the hot and well-oiled tins from the oven
    - Carefully and evenly pour the batter into the holes. Place the tins back in the oven and leave undisturbed for 20-25 mins until the puddings have puffed up and browned.
    - Serve immediately
  3. CREAMED CABBAGE

    - Quarter the cabbage, remove core and slice finely
    - Quickly cook in a little butter and oil. Season well with black pepper
    - Add a generous dash of cream and reduce until a thick, rich and warming dish has been created in super quick time
    - Season before serving
  4. GRAVY

    - Mix together and bring to a boil
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