Great Kitchen

The Yorkshire Pudding Wrap Ingredients: For the pudding wrap: 110g plain flour (3/4 cup) 1/4 tsp salt 1 large free range egg 250ml milk (1 cup plus 2 tsp) oil to cook You will also need: 1/2 pound of cooked roast beef, sliced thin and heated a quantity of leftover cooked vegetables, heated (carrots, swede, parsnips, onions, cabbage, peas, etc.) 2 TBS horseradish sauce 1 TBS grainy mustard salt and pepper to taste leftover beef gravy, warmed Instructions: Whisk all of the ingredients for the pudding wrap together in a bowl until smooth.  Let stand at room temperature for 10 minutes while you preheat the oven to 220*C/ 425*F/ gas mark 7.  You will need a jelly roll tin, approximately 12 inchs by 17 inches.  Pour a quantity of oil into the pan, about 1 1/2 TBS.  Put the pan in the oven to heat.  Once the oil has heated pour in the yorkshire pudding batter and return the pan to the oven.  Cook for 20 to 25 minutes until risen and golden brown. Have ready a clean tea towel the size of the p

Levain Oatmeal Raisin Cookies Ingredients: 240g unsalted butter, cut into bits 250g soft light brown sugar 95g granulated sugar 2 large free range eggs 385g of plain flour 40g cornflour 115g old fashioned oats 1 tsp baking soda 1/2 tsp fine sea salt 1/2 tsp ground cinnamon 265g raisins Instructions: Preheat the oven to 220*C/425*F/ gas mark 7.  Line several baking trays with baking paper. Cream the butter and both sugars on low  with an electric whisk until very well blended. No butter bits should be visible.  Beat in the eggs, one at a time.  Whisk together the flour, cornflour, soda, oats, salt and cinnamon. Add to the creamed mixture and mix on low until the flour disappears. Mix in the raisins. Using a pair of kitchen scales measure out amounts of 170g and drop onto the prepared baking sheets leaving plenty of space in between. I did five on one baking sheet and four on the other. Try not to compact the dough, it should be high and quite rough looking. Bake for 6 to 7 minutes until

Roasted Spatchcock Chicken Tender moist and flavourfull chicken with a lovely crisp skin.  Cooks to perfection in half the time. Ingredients: 1 medium sized whole chicken, at room temperature 1 stalk of celery, trimmed and sliced 1 carrot, trimmed and sliced 1 parsnip, trimmed and sliced 1 onion, peeled and sliced 6 cloves garlic, peeled and bashed a few sprigs fresh thyme a splash of olive oil salt and pepper to taste 2 lemons, divided 1 tsp dried sage 1 tsp dried parsley 1 tsp dried rosemary 1 tsp dried thyme 4 TBS softened butter Instructions: You will need a good pair of kitchen scissors for this recipe.  Pat your chicken dry with some paper towelling and ten place it onto a large cutting board, bottom side up, neck facing you.  Holding the neck in one hand, and using the kitchen scissors, cut  down along the spine on one side, working as close to the spine as you can so that you don't waste any good meat.  Repeat on the other side.  Wrap the spine (chicken back) up tightly and

Mile High Greek Yogurt Biscuits Ingredients: 280g plain flour (2 cups unbleached all-purpose) 2 tsp baking powder 2 tsp sugar 1/2 tsp fine sea salt 4 TBS cold butter 245g low fat Greek yogurt (1 cup) Instructions: How to cook Mile High Greek Yogurt Biscuits Preheat the oven to 190*C/375*F/ gas mark 5.  Have ready a baking sheet. Sift the flour into a bowl along with the baking powder. Stir in the salt.  Drop the cold butter into the bowl and cut it in with a pastry blender, until the flour mixture resembles coarse sand with chunks of butter the size of small peas.  Using a fork stir in the yogurt.  Gently mix to a soft dough in the bowl. Tear off a sheet of baking parchment large enough for your baking sheet.  Put the dough on the sheet of paper and pat out to a rectangle, roughly 1 inch in thickness.  Cut into 8 smaller rectangles.  Gently push them apart leaving plenty of space in between. Carefully transfer the paper to the baking sheet. Bake in the preheated oven for 15 to 18 minut