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Wing Chun (iou) and Mini Yorkshire puddings with roast beef and horseradish cream (recipes)


Wing Chun (iou)



Wing Chun noun. L20.
[Chinese, app. from Yim Wing Chun (fl. mid 18th cent.), by whom the system was developed.]
A simplified form of kung fu used principally as a system of self-defence.

Mini Yorkshire puddings with roast beef and horseradish cream (recipes)






Makes 12



Preparation time

less than 30 mins



Cooking time

10 to 30 mins

















Ingredients



For the Yorkshire puddings:1 egg85g/3oz plain flour85ml/3fl oz milk and water mixedvegetable oilFor the horseradish cream:1 tub crème fraîche2 tbsp fresh horseradishsalt and pepperFor the filling:2-3 beef fillets (depending on size)flat leaf parsley, to garnish



Method



1. To make the Yorkshire puddings, gently add the egg to the flour. Slowly add the water and milk to the mix, stirring continuously to keep it smooth.2. Put a few drops of oil into each small muffin tray and put into a medium hot oven to heat. When the tray is hot, pour 2.5cm/1in of mixture into each space and replace in the oven. Cook for about 8-10 minutes until the mixture has puffed up. Then cool on a cooling rack.3. To make the horseradish cream, simply mix all the ingredients together.4. Cook fillet of beef rare (or more done if you prefer), slice thinly and arrange on the baby Yorkshire puddings. Add a dollop of horseradish cream and decorate with a sprig of flat leaf parsley.