The Epicurean

[Slowlycatchymonkey]

After @S-Westerlys confession of his sybarite tendencies, the glorious pic of a 900g steak and his roast pheasant for Sunday lunch I think a balm for these dull days might be a thread of foody inspired treats. So post your pics of Sunday lunch, of glorious puds or luscious bites and let’s indulge in something just a little bit sunnier and more inspiring than how many people died of Covid today! I have nothing to offer currently but I’m reposting s-westerlys devine looking t-bone to kick things off. 

[S-Westerly]

Just now, Slowlycatchymonkey said:

After @S-Westerlys confession of his sybarite tendencies, the glorious pic of a 900g steak and his roast pheasant for Sunday lunch I think a balm for these dull days might be a thread of foody inspired treats. So post your pics of Sunday lunch, of glorious puds or luscious bites and let’s indulge in something just a little bit sunnier and more inspiring than how many people died of Covid today! I have nothing to offer currently but I’m reposting s-westerlys devine looking t-bone to kick things off. 

It was very nice as was the bottle of Medoc I washed it down with.

[Slowlycatchymonkey]

I would put Benders Christmas food pics on here but I’m too lazy to scroll that far back

[skyrider]

4 minutes ago, S-Westerly said:

It was very nice as was the bottle of Medoc I washed it down with.

well i was told many years ago the best way to eat a pheasant was to kill it hang it up by it's neck till it dropped on the floor and then cook and eat it, but somehow i didnt fancy that idea so i have never eaten pheasant 

[Bender]

3 minutes ago, Slowlycatchymonkey said:

I would put Benders Christmas food pics on here but I’m too lazy to scroll that far back 

 Yorky puds  

 

 

[Slowlycatchymonkey]

Just now, skyrider said:

well i was told many years ago the best way to eat a pheasant was to kill it hang it up by it's neck till it dropped on the floor and then cook and eat it, but somehow i didnt fancy that idea so i have never eaten pheasant 

Yep when it starts moving again it almost ready  

[Slowlycatchymonkey]

Just now, Bender said:

 Yorky puds  

 

 

They look so good. I’m doing an old school classic this week- beef bourguinon and apparently Yorkshire’s go really well with it so I’m going to give it a whirl?!? I’ll let you know how it goes. 

[Bender]

5 minutes ago, Slowlycatchymonkey said:

They look so good. I’m doing an old school classic this week- beef bourguinon and apparently Yorkshire’s go really well with it so I’m going to give it a whirl?!? I’ll let you know how it goes. 

What mix do you use for them? 

 

[Slowlycatchymonkey]

4 minutes ago, Bender said:

What mix do you use for them? 

 

I’ll let you know. I never make Yorkshire puddings! Tips gratefully received!

[Fish]

22 minutes ago, Bender said:

 Yorky puds  

 

 

 

Put a roast spud in each one with a decent thick gravy and I'd be as happy as a pig in sh.....  

 

Fish

[Fish]

8 minutes ago, Slowlycatchymonkey said:

I’ll let you know. I never make Yorkshire puddings! Tips gratefully received!

 

Make sure the oil/fat is HOT, batter kept in the fridge until the last minute.

 

Fish

[Bender]

I will have to measure how much is in our cups as that's the measure for semi skimmed milk.

 

5 eggs, 4 if very large, by very large huge  

230g plain flower sifted

Semi skimmed milk, 1 cup, quantity in ml to follow.

 

Oven 250c, 12 muffin tin with oil covering bottoms, in till just smoking

 

Lightly mix eggs with fork, runny snott is what your after, sift in flower, keep mixing till you get an almost cake like mix, add milk, mix with fork till runny and get plenty of air into the mix.

 

Decant into jug, pour till just over 3/4 full, put in middle of oven (fan), 10 mins at 240c, 12 at 215, turn oven off leave for further 2 mins.

 

All ovens are slightly different you may need to shorten the 12mins to 10 if your oven runs slightly hot.

 

The 2mins at end just helps them not to shrink back, again if they do you May needed adjust end time or middle time depending on colour.

 

I've not had a Yorky pudding fail in a long long time.

 

I don't add salt or pepper btw

 

Looks slightly complicated but it's straight forward.

[Mickly]

1 minute ago, Bender said:

I will have to measure how much is in our cups as that's the measure for semi skimmed milk.

 

5 eggs, 4 if very large, by very large huge  

230g plain flower sifted

Semi skimmed milk, 1 cup, quantity in ml to follow.

 

Oven 250c, 12 muffin tin with oil covering bottoms, in till just smoking

 

Lightly mix eggs with fork, runny snott is what your after, sift in flower, keep mixing till you get an almost cake like mix, add milk, mix with fork till runny and get plenty of air into the mix.

 

Decant into jug, pour till just over 3/4 full, put in middle of oven (fan), 10 mins at 240c, 12 at 215, turn oven off leave for further 2 mins.

 

All ovens are slightly different you may need to shorten the 12mins to 10 if your oven runs slightly hot.

 

The 2mins at end just helps them not to shrink back, again if they do you May needed adjust end time or middle time depending on colour.

 

I've not had a Yorky pudding fail in a long long time.

 

I don't add salt or pepper btw

 

Looks slightly complicated but it's straight forward.

Isn’t the oil supposed to be beef fat?

[Bender]

15 minutes ago, Fish said:

 

Make sure the oil/fat is HOT, batter kept in the fridge until the last minute.

 

Fish

Nope no need  

 

I've tried everything over the years, I've found cold batter can suck too much heat out of the oil and cause them to not reach full height.

 

Tried, beer, sparkling water, just about every celebs mix and twist.

[Bender]

Just now, Mickly said:

Isn’t the oil supposed to be beef fat?

I find veg oil is fine, any fat/oil that won't burn at 250 in theory should be fine.

[Slowlycatchymonkey]

22 minutes ago, Bender said:

I will have to measure how much is in our cups as that's the measure for semi skimmed milk.

 

5 eggs, 4 if very large, by very large huge  

230g plain flower sifted

Semi skimmed milk, 1 cup, quantity in ml to follow.

 

Oven 250c, 12 muffin tin with oil covering bottoms, in till just smoking

 

Lightly mix eggs with fork, runny snott is what your after, sift in flower, keep mixing till you get an almost cake like mix, add milk, mix with fork till runny and get plenty of air into the mix.

 

Decant into jug, pour till just over 3/4 full, put in middle of oven (fan), 10 mins at 240c, 12 at 215, turn oven off leave for further 2 mins.

 

All ovens are slightly different you may need to shorten the 12mins to 10 if your oven runs slightly hot.

 

The 2mins at end just helps them not to shrink back, again if they do you May needed adjust end time or middle time depending on colour.

 

I've not had a Yorky pudding fail in a long long time.

 

I don't add salt or pepper btw

 

Looks slightly complicated but it's straight forward.

Good stuff. Screen shot taken. You’ve addressed my fear of cold batter sucking the heat out of the pan too. Any odds in adding the S&P before though? I’m inclined to do so. 

[Bender]

Pepper I guess if you must but you can salt and pepper them afterwards lol,I take no responsibility for flat yorkies if your adding to them  

 

Will measure the cup 

[S-Westerly]

2 hours ago, skyrider said:

well i was told many years ago the best way to eat a pheasant was to kill it hang it up by it's neck till it dropped on the floor and then cook and eat it, but somehow i didnt fancy that idea so i have never eaten pheasant 

Depends how gamey you like it. Personally I like them hung for about 7 days. Most bought pheasant tastes much like chicken imo as its not particularly gamey. Favourite game bird is either wild duck or wood pigeon.

[Bender]

@Slowlycatchymonkey just under 300ml of semi skimmed milk, like 10ml under, I could send you a pic of the cup I use   

 

The batter mix will be fairly heavy with just the eggs and flower but it will mix smooth with the fork.

 

It will be fairly thin once milk is added but don't worry  

 

@S-Westerly I acquired a couple of pheasants for the in-laws from last day of shooting season, they hang them for about a week too, they said they were the best they have ever had, must have been getting fat whilst covid raged, the pheasants not in-laws

[S-Westerly]

I've heard there were loads that never got shot over as most shoots didn't happen. Should be a lot of fat foxes this year!

[Bender]

1 minute ago, S-Westerly said:

I've heard there were loads that never got shot over as most shoots didn't happen. Should be a lot of fat foxes this year!

I've been informed there will be many many pheasants going free next shoot  

[S-Westerly]

4 minutes ago, Bender said:

I've been informed there will be many many pheasants going free next shoot  

I'd not be surprised but the season is over now so it's going to be October before there's another shoot.

Edited February 12, 2021 by S-Westerly

[Bender]

Yup season is done, I think they are expecting good numbers on both sides when shooting commences  

 

There are still loads of the stupid things throwing themselves at cars up here.

[Gerontious]

Stop. Just Stop.

 

Im on nights and just had a pastie and all this talk of food is making me crave a light snack, Lobster Thermidor au Crevettes with a mornay sauce served in a Provencale manner with shallots and aubergines garnished with truffle pate, brandy and with a fried egg on top and spam!

 

Though I could live without the fried egg.

[Slowlycatchymonkey]

Ive been hankering after lobster thermidor for weeks. So much so I bought new lobster picks and ordered a lobster which didnt turn up. Its likely to be the first thing I order in a restaurant after J day (jab day).