As featured at The Great Yorkshire Pudding Challenge 2019 – Third Place.
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The weather at the moment makes it a little too hot to be making a full-on roast dinner, so this recipe is a happy compromise that gave me everything I wanted without heating the kitchen excessively!
Ingredients for 2 servings
|65ml||semi skimmed milk|
|2-3||sprays of oil|
|salt and pepper|
(Example ingredient amounts given, adjust accordingly to your requirements)
- Boil the new potatoes in water until tender. Drain and set aside.
- Blanch the broccoli for a few minutes and remove them from the pan. Leave the broccoli in a colander to rest. Don’t worry if they’re not cooked through as the residual heat will continue to cook the broccoli while you cook the remainder of the dish.
- Make the batter by combining the eggs, flour and milk into a bowl or large jug along with a little seasoning to taste.
- Spend a few minutes whisking the batter before resting for a couple of minutes.
- Repeat until you have a smooth batter.
- Take your waffle iron and heat it up or if you have an electric stand alone model, turn it on to warm up.
- When the waffle iron is hot, add a couple of sprays of oil to coat the waffle iron and carefully pour enough batter to fill the bottom waffle iron by only 3/4.
- Close the waffle iron and leave it to cook for a few minutes. If your waffle iron is electric, leave it for a few minutes to cook through – this shouldn’t take long. If your waffle iron goes on the gas hob like mine, turn it over to cook the second side after a few minutes.
- When both sides of the waffle are golden brown, remove the waffle and repeat the process until all of the batter has been used.
- Heat up a large frying pan and add half of the olive oil.
- Add the new potatoes to the pan and leave them to brown on one side for a few minutes.
- When you’re happy that the first side is golden and crispy, turn the potatoes over to brown the 2nd side and crush them a little with a potato masher.
- Remove the potatoes from the pan and add the remaining oil to the pan.
- Cook the steak to your liking and allow it to rest for a few minutes while you plate up.
- Add the Yorkshire pudding waffles to the plate, top with the potatoes and broccoli.
- Finally, slice up the steak and arrange the slices onto the Yorkshire pudding waffles.
- Season to taste.
- I like to trim the steak of any visible fat to keep the dish as lean as possible.
- Feel free to use regular broccoli.
- If necessary, have the oven pre-heated on a really low heat to keep everything warm while everything cooks if you’re worried about timings.
- The steak would be lovely eaten with a dash of Dijon mustard!