The Yorkshire Pudding Takes Centre Stage

At Ray’s 3rd Generation Bistro Bakery in Alton, chef Jason Perkins strips Sunday dinner back to its Yorkshire pudding best.

March 20, 2017 | | Main Dishes

Chef Jason Perkins of Ray’s 3rd Generation Bistro Bakery drew the inspiration for his Yorkshire Pudding stuffed with Braised Beef Short Ribs from a restaurant meal he enjoyed last year in Port Dover – a full prime rib dinner which, as often happens, left the Yorkshire pudding sidelined as too filling for an already big meal. “I thought it might be nice just on its own,” he recalls. “It might be all you need.”

He has made the light-as-air popovers the star. The rib meat (braised in the Black Oak nut brown ale, on tap there), mashed potatoes, sharp cheese, horseradish mayo and demi-glace are the supporting cast. The silver lining: all the steps can be done a day ahead.

cook_Rays_1037 cook_Rays_1043 cook_Rays_1196 cook_Rays_1173 cook_Rays_1081 cook_Rays_1198 cook_Rays_1202 cook_Rays_1224 cook_Rays_1235_1245
<
>
Fill each muffin cup with about 3 tbsp of batter or until it reaches the top. Put into oven for 10 minutes at 500ºF, then reduce to 350ºF for another 10–15 minutes. Photo by Pete Paterson. Styling Jane Fellowes.

Yorkshire Pudding

Ingredients

  • 1½ cups vegetable oil
  • 1 cup flour
  • 1 cup milk
  • 1 cup eggs (about 8–9 eggs)
  • 1 tsp salt
  • ½ tsp pepper
  • Braised short ribs, shredded
  • Mashed potatoes (about 6 Yukon gold)
  • 1 cup smoked cheddar, shredded
  • Horseradish mayonnaise (50-50 prepared horsradish and mayonnaise)
  • Reserved rib braising liquid or optional veal demi-glace

Instructions

  1. Preheat oven to 500°F.
  2. In a 12-muffin tray, fill each cup with 2 tbsp of vegetable oil.
  3. Place in the oven for 10–15 minutes, until piping hot.
  4. In a mixing bowl, whisk flour, milk and eggs together with salt and pepper.
  5. Strain batter through a sieve to remove lumps.
  6. Fill each muffin cup with about 3 tbsp of batter or until it reaches the top. Put into oven for 10 minutes at 500ºF, then reduce to 350ºF for another 10–15 minutes.
  7. Puddings are done when they’ve puffed up to double (or more) their original volume. Set aside to cool.
  8. Change oven setting to 400°F.
  9. Make an opening in the top of each Yorkshire pudding.
  10. Insert about 1 tbsp of meat and 1 tbsp of mashed potatoes into each one and top with 1 tbsp of cheese.
  11. Put in the oven for 3–5 minutes, until 
the cheese has melted. Serve with horseradish mayonnaise and the reserved braising liquid or veal demi-glace.

About the Author More by Tralee Pearce

Tralee Pearce is an associate editor of In The Hills Magazine.

Related Stories

Sous chef Catherine Taccone and chef-owner Jason Perkins look out from the open kitchen at Ray’s 3rd Generation Bistro Bakery in Alton. Photo by Pete Paterson. Styling Jane Fellowes.

Cooking with Jason Perkins of Ray’s 3rd Generation Bistro Bakery

Mar 20, 2017 | Tralee Pearce | Cooking with...

Jason drew the inspiration for today’s dish from a restaurant meal he enjoyed last year in Port Dover.

Related Recipes

Braised Beef Short Ribs

Braised Beef Short Ribs

Mar 20, 2017 | Tralee Pearce | Main Dishes

Braised beef short ribs, horseradish mayonnaise and (optional) veal demi-glace.

Put in the oven for 3–5 minutes, until the cheese has melted. Serve with horseradish mayonnaise and the reserved braising liquid or veal demi-glace. Photo by Pete Paterson. Styling Jane Fellowes.

Veal demi-glace

Mar 20, 2017 | Tralee Pearce | Sauces

A demi-glace is a long process, but worth it if you have the time!

Leave a Comment

Your email address will not be published. Required fields are marked *

By posting a comment you agree that IN THE HILLS magazine has the legal right to publish, edit or delete all comments for use both online or in print. You also agree that you bear sole legal responsibility for your comments, and that you will hold IN THE HILLS harmless from the legal consequences of your comment, including libel, copyright infringement and any other legal claims. Any comments posted on this site are NOT the opinion of IN THE HILLS magazine. Personal attacks, offensive language and unsubstantiated allegations are not allowed. Please report inappropriate comments to vjones@inthehills.ca.