YORKSHIRE PUDDING
6 servings
INGREDIENTS
YORKSHIRE PUDDING
4 pcs eggs, large
200 ml whole milk
200 g all-purpose flour
To taste salt
As needed vegetable oil
DILL CREAM
1 ½ cup sour cream
1 tbsp fresh dill, roughly chopped
1 tbsp chives, finely chopped
1 tbsp lemon juice
1 tsp lemon zest
As needed salt
As needed freshly ground black pepper
ASSEMBLY AND GARNISH
As needed dill cream
As needed smoked salmon slices
As needed fresh dill
As needed lemon zest
YORKSHIRE PUDDING
6 servings
INGREDIENTS
YORKSHIRE PUDDING
4 pcs eggs, large
200 ml whole milk
200 g all-purpose flour
To taste salt
As needed vegetable oil
DILL CREAM
1 ½ cup sour cream
1 tbsp fresh dill, roughly chopped
1 tbsp chives, finely chopped
1 tbsp lemon juice
1 tsp lemon zest
As needed salt
As needed freshly ground black pepper
ASSEMBLY AND GARNISH
As needed dill cream
As needed smoked salmon slices
As needed fresh dill
As needed lemon zest
PREPARATION METHOD
PREPARATION
- Start by preheating your Wolf M Series Oven to 370°F on mode.
- To make the Yorkshire pudding, in a large bowl, beat the eggs using a whisk until light and airy. Add the whole milk, and whisk until thoroughly combined.
- Sift the all-purpose flour with a pinch of salt into the egg and milk mixture, and mix until the batter is smooth and free from lumps.
- Cover the bowl and leave the batter to stand at room temperature for about an hour. Set aside.
- Get a cupcake tin and pour 2 teaspoons of vegetable oil into each mold. Place the cupcake tin with vegetable oil in the oven and leave it for about 15 minutes to facilitate heating of the tin. This step is crucial to ensure proper rising of the Yorkshire Pudding.
- Stir the batter and pour it into a liquid measuring cup or a mixing bowl with a pouring spout. Once the cupcake tin is hot enough, open the oven and pull to extend the rack towards you. Carefully pour some batter into the molds, about 2/3 full. Keep in mind that the mold is still very hot. Watch out for oil spits as the mold comes in contact with the batter.
- Push back the extended rack inside the oven and bake the Yorkshire pudding for about 15 to 20 minutes, or until the Yorkshire pudding are well risen, golden brown and crisp.
- To make the dill cream, mix together the sour cream, roughly chopped fresh dill, finely chopped chives, lemon juice, lemon zest, salt, and freshly ground black pepper. Set aside to serve with the Yorkshire pudding.
- To assemble, top each Yorkshire pudding with a dollop of dill cream, then some smoked salmon slices. Garnish with sprigs of fresh dill and some lemon zest. Serve immediately while still warm.
PREPARATION METHOD
PREPARATION
- Start by preheating your Wolf M Series Oven to 370°F on mode.
- To make the Yorkshire pudding, in a large bowl, beat the eggs using a whisk until light and airy. Add the whole milk, and whisk until thoroughly combined.
- Sift the all-purpose flour with a pinch of salt into the egg and milk mixture, and mix until the batter is smooth and free from lumps.
- Cover the bowl and leave the batter to stand at room temperature for about an hour. Set aside.
- Get a cupcake tin and pour 2 teaspoons of vegetable oil into each mold. Place the cupcake tin with vegetable oil in the oven and leave it for about 15 minutes to facilitate heating of the tin. This step is crucial to ensure proper rising of the Yorkshire Pudding.
- Stir the batter and pour it into a liquid measuring cup or a mixing bowl with a pouring spout. Once the cupcake tin is hot enough, open the oven and pull to extend the rack towards you. Carefully pour some batter into the molds, about 2/3 full. Keep in mind that the mold is still very hot. Watch out for oil spits as the mold comes in contact with the batter.
- Push back the extended rack inside the oven and bake the Yorkshire pudding for about 15 to 20 minutes, or until the Yorkshire pudding are well risen, golden brown and crisp.
- To make the dill cream, mix together the sour cream, roughly chopped fresh dill, finely chopped chives, lemon juice, lemon zest, salt, and freshly ground black pepper. Set aside to serve with the Yorkshire pudding.
- To assemble, top each Yorkshire pudding with a dollop of dill cream, then some smoked salmon slices. Garnish with sprigs of fresh dill and some lemon zest. Serve immediately while still warm.
YORKSHIRE PUDDING
6 servings
INGREDIENTS
YORKSHIRE PUDDING
4 pcs eggs, large
200 ml whole milk
200 g all-purpose flour
To taste salt
As needed vegetable oil
DILL CREAM
1 ½ cup sour cream
1 tbsp fresh dill, roughly chopped
1 tbsp chives, finely chopped
1 tbsp lemon juice
1 tsp lemon zest
As needed salt
As needed freshly ground black pepper
ASSEMBLY AND GARNISH
As needed dill cream
As needed smoked salmon slices
As needed fresh dill
As needed lemon zest
PREPARATION METHOD
PREPARATION
- Start by preheating your Wolf M Series Oven to 370°F on mode.
- To make the Yorkshire pudding, in a large bowl, beat the eggs using a whisk until light and airy. Add the whole milk, and whisk until thoroughly combined.
- Sift the all-purpose flour with a pinch of salt into the egg and milk mixture, and mix until the batter is smooth and free from lumps.
- Cover the bowl and leave the batter to stand at room temperature for about an hour. Set aside.
- Get a cupcake tin and pour 2 teaspoons of vegetable oil into each mold. Place the cupcake tin with vegetable oil in the oven and leave it for about 15 minutes to facilitate heating of the tin. This step is crucial to ensure proper rising of the Yorkshire Pudding.
- Stir the batter and pour it into a liquid measuring cup or a mixing bowl with a pouring spout. Once the cupcake tin is hot enough, open the oven and pull to extend the rack towards you. Carefully pour some batter into the molds, about 2/3 full. Keep in mind that the mold is still very hot. Watch out for oil spits as the mold comes in contact with the batter.
- Push back the extended rack inside the oven and bake the Yorkshire pudding for about 15 to 20 minutes, or until the Yorkshire pudding are well risen, golden brown and crisp.
- To make the dill cream, mix together the sour cream, roughly chopped fresh dill, finely chopped chives, lemon juice, lemon zest, salt, and freshly ground black pepper. Set aside to serve with the Yorkshire pudding.
- To assemble, top each Yorkshire pudding with a dollop of dill cream, then some smoked salmon slices. Garnish with sprigs of fresh dill and some lemon zest. Serve immediately while still warm.
