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This accompaniment consists of creamed
potatoes incorporated into mini Yorkshire puddings. Serve them with
a vegetable casserole or for a meal on its own, serve accompany with
salads.
Ingredients
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potatoes - 300g
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milk - 150ml
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plain flour - 100g
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egg - 1
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creamy milk and butter for mashing
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fresh tarragon - 2 tsp, chopped
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fresh parsley - 2 tsp, chopped
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oil
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ground black pepper and salt
Method
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First, boil the potatoes until
tender and mash with butter and little milk. Stir in the parsley
and tarragon and season with pepper and salt. Preheat the oven
to 200˚C.
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Process the flour, milk, egg and a
pinch of salt in a blender, process until smooth.
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Prepare 6-8 ramekin dishes. Place
some oil in each ramekin dishes and place in the oven on a
baking tray for 3 minutes until the oil is very hot.
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Pour in 5 tsp of batter into each
ramekin dish, add a heaped tablespoon of mashed potatoes, then
pour the remaining batter into the ramekin dishes. Bake the
pudding for 20 minutes until they are puffy and golden brown.
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Take the puddings out from the
ramekin dishes, arrange on a serving dish, serve. Makes 6-8.
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