WHAT ARE STEMS RECIPES

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GIANT YORKSHIRE PUDDING SUNDAY LUNCH RECIPE | BBC GO…



Giant Yorkshire pudding Sunday lunch recipe | BBC Go… image

Try this twist on a Sunday roast, with steak, potatoes, veg and gravy served in a giant Yorkshire pudding. Prep ahead and make Sunday lunch in no time

Provided by Good Food team

Categories     Dinner, Lunch, Main course

Total Time 1 hours 5 minutes

Prep Time 15 minutes

Cook Time 50 minutes

Yield 2

Number Of Ingredients 10

2 large eggs (these should make 100ml in a jug)
70g plain flour
100ml whole milk
rapeseed or sunflower oil, for the tin
1 fat steak (rather than a long, thin one)
rapeseed oil, for frying
1 large potato
2 carrots, peeled and cut into batons, or 8-10 baby carrots
4 stems Tenderstem broccoli
200-300ml gravy

Steps:

  • To make the batter, crack the eggs into a bowl or jug, then add the flour – it should make roughly the same quantity as the eggs. Whisk together until smooth. Gradually add the milk and carry on whisking until the mixture is lump-free. Season. Pour the batter into a jug, cover and chill for at least 30 mins and up to 24 hrs.
  • Heat a dry frying pan. Brush the steak with oil and season it well, place in the pan and brown on each side, then remove from the pan and leave to cool completely. If you’re making ahead, wrap and chill until you need it, up to 24 hrs. Peel the potato and cut it into quarters, put them in a pan, cover with water and then bring to the boil. Once they’ve come to the boil, cook for 2 mins, then drain. Leave to dry completely and chill until needed.
  • When you're ready to serve your Sunday lunch, heat oven to 230C/210C fan/gas 8. Drizzle a little oil into a 20cm frying pan with an ovenproof handle and put it in the oven. Heat a little oil in a small roasting tin on the same shelf. Tip the potatoes into the roasting tin, turn them over in the oil, add the carrots and the steak. Put the tin back in the oven. Pour the batter into the frying pan and put it back in the oven and cook for 25 mins.
  • Check the Yorkshire pudding. It should have a good dark brown colour at the edges and feel firm and dry. If it’s ready, take it out and set aside. Remove the steak from the tin and rest until you’re ready to serve, wrapped loosely in foil to keep warm. Turn the potatoes and carrots and add the broccoli to the tin. Cook for a further 10 mins and if they look done, remove the veg, but put the potatoes back in the oven. Heat the gravy.
  • Turn off the oven and put the Yorkshire back in to warm through. Slice the steak and tip any juices into the gravy. Serve the Yorkshire on a plate, filled with the meat, veg and potatoes and pour over the gravy.

Nutrition Facts : Calories 746 calories, FatContent 27 grams fat, SaturatedFatContent 9 grams saturated fat, CarbohydrateContent 72 grams carbohydrates, SugarContent 12 grams sugar, FiberContent 10 grams fiber, ProteinContent 48 grams protein, SodiumContent 1.2 milligram of sodium

BASIC PESTO RECIPE - NYT COOKING



Basic Pesto Recipe - NYT Cooking image

Pesto is a mouthful of bright summer — basil made more so. You can buy it in a jar or in the refrigerator section of your grocery story, but there is nothing better than making it yourself. Fresh basil can be found in abundance at farmers’ markets in the summer. Just clean, take the stems off and throw the leaves in a food processor with nuts and garlic. Dribble in the oil and you’ve got a versatile sauce for pasta, chicken or fish.

Provided by Florence Fabricant

Total Time 15 minutes

Yield 2 cups

Number Of Ingredients 5

2 cups fresh basil leaves (no stems)
2 tablespoons pine nuts or walnuts
2 large cloves garlic
1/2 cup extra-virgin olive oil
1/2 cup freshly grated parmesan cheese

Steps:

  • Combine basil leaves, pine nuts or walnuts and garlic in a food processor and process until very finely minced.
  • With the machine running slowly dribble in the oil and process until the mixture is smooth.
  • Add the cheese and process very briefly, just long enough to combine. Store in refrigerator or freezer.

Nutrition Facts : @context http//schema.org, Calories 82, UnsaturatedFatContent 6 grams, CarbohydrateContent 1 gram, FatContent 8 grams, FiberContent 0 grams, ProteinContent 2 grams, SaturatedFatContent 2 grams, SodiumContent 49 milligrams, SugarContent 0 grams

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