Category Archives: vegetable oil

Recipe: Yorkshire Puddings

Rushed Yorkshire Puddings
Rushed Yorkshire Puddings

Ingredients;

125g plain flour
pinch of salt
1 egg
200ml Milk
20ml Vegetable oil


In the world of classic accompaniments Yorkshire puddings are to roast beef as R2D2 is to Luke Skywalker. Yeah, Luke is handy enough on his own but with R2D2 around you know it’s going to be better.

These are easy to make, once you know what traps to fall into, if you take your time and don’t rush, they are easily avoided. The picture above is a perfect example of these kinds of traps, these weren’t hand whisked enough so they didn’t rise well and were also overdone.

Sieve the flour and salt together in a bowl then add the egg, mixing everything together. Mix the milk and vegetable oil and add half the mixture and beat until smooth.

Then add the rest and whisk until smooth and airy, this is best done by hand, whisking the mixture towards you, so you can raise the whisk a little each stroke to catch more air. Put a small amount of oil in each section of a muffin tray (about 3-4mm) and pre-heat it in the oven at 220C.

Once the tray is hot, pour the batter into each section of the hot tray (roughly 3/4 fill each) and cook for 40-45 minutes until risen and golden brown.

Recipe: Pastry “Pizza”

Pastry Pizza
Pastry Pizza

Ingredients;

1 packet of puff pastry
5 – 6 tomatoes, as ripe as possible, diced roughly with the majority of the seeds removed
10 – 12 black olives, finely chopped
Shredded Parma ham (or other dried meat)
Mini mozzarella balls (or shredded mozz)
Handful of basil leaves, roughly torn up
Strong cheese, such as Red Leicester or vintage cheddar, finely grated
Fresh rocket (or oregano, thyme or similar)
Plain flour
Vegetable oil

Serves 2 as a main course, 4-6 as a snack/starter


Preheat the oven to 200 C.

Flour your worktop well and roll out the pastry to fit the size of a large baking tray. Place it carefully on the baking tray and brush all over with the vegetable oil.

Dress the pastry to 1 centimetre from the edge with your toppings, starting with the tomatoes, then moving onto the olives, basil, parma ham and mozzarella. Sprinkle the grated cheese over the top and place in the oven to bake for 20-25 minutes, until the edge of the pastry is golden brown.

Remove from the oven, cut into large slices and sprinkle with the rocket before serving.

Recipe: Chicken & Sweetcorn Spring Rolls

Chicken & Sweetcorn Spring Rolls
Chicken & Sweetcorn Spring Rolls

Ingredients;

4 cooked chicken breasts, shredded or finely chopped
Small tin sweetcorn (260g)
2 carrots, julienned
1 leek, cut in fine rings (or substitute 1 onion)
Half a bag of beansprouts
Thumb-sized piece of ginger, finely diced
1 red chilli, finely diced
2 cloves of garlic, finely diced
Soy sauce
Toasted sesame oil
Oyster sauce
Juice of 1 lime (or 1/2 a lemon)
Vegetable Oil
Packet of spring roll pastry (or substitute filo pastry)


Makes between 8 – 18 spring rolls, dependant on the size of your pastry sheets and amount of mix placed in each one.

Prepare all ingredients as described above. Heat oven to 200C.

Heat a wok, then add 2 tablespoons vegetable oil. Stir fry the ginger, garlic & chilli for approx 2 mins, stirring all the time so it does not burn. Add the carrots & leek, continue stirring for 2 mins more.

Add 1 tablespoon oyster sauce, 1 tablespoon soy & half a teaspoon sesame oil, along with the juice of the lime, stirring in well. Add in the sweetcorn & chicken and stir until well coated, remove from heat. Stir through the beansprouts.

Place a sheet of spring roll pastry on a clean surface, with the corner towards you. Spoon on filling in the centre, then fold up corner nearest you over the filling. Fold in the two sides, then roll entire piece over to finish sealing. Place on a non-stick baking tray and repeat until filling is all used.

Baste the finished spring rolls with some vegetable oil, then bake for 20-25 mins in the oven, until crispy to the touch. Serve as a meal or a snack.

Recipe: Apple Cake

Apple Cake
Apple Cake

Ingredients;

1 cup all purpose flour
1/3 cup white sugar
1/3 cup brown sugar (packed)
1 tsp cinnamon
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp ground allspice
1/2 cup vegetable oil
1 extra-large egg, beaten lightly
1 tsp vanilla
1 cup grated apples
1/2 cup raisins

Line

Preheat your oven to 170 C.

Mix together all the dry ingredients (flour, white sugar, brown sugar, cinnamon, baking soda, salt & all spice) in a large bowl.

In a measuring jug, mix together your vegetable oil, beaten egg and vanilla, then mix into the dry ingredients, until everything has been incorporated. Finally stir in your apples and raisins and mix through well.

Pour into a 9-inch cake tin and bake for 30-35 mins, until a toothpick inserted and wiggled around comes out clean.

Allow to cool fully before cutting.

You can also use this mix to make cupcakes / muffins, reduce the cooking time by approx 5 mins. I also like to soak my raisins in whisky overnight for extra flavour.