Downton Abbey Season 3: Eat Like the Crawleys - Recipes and Dirt
|Courtesy of Pamela Foster|
Ingredients for the Yorkshire puddings
1 cup flour
1/4 tsp. salt
1 cup milk
2 eggs, beaten
Ingredients for the horseradish cream
1/2 cup non fat greek yoghurt or non fat sour cream
2 tbsp. prepared horseradish (we love extra hot to give a burst of flavour)
salt and pepper
Ingredients for the mustard cream
1/2 cup non fat greek yoghurt or nonfat sour cream
2 - 3 tbsp. Dijon mustard (we love grainy and spicy)
salt and pepper
For the filling
12 slices of thinly shaved roast beef
flat leaf parsley, to garnish
Makes at least 24
- Preheat oven to 450 degrees F.
- Add a very thin layer of vegetable oil in each cup of a 24 mini muffin tins and heat in the oven.
- To make the Yorkshire puddings, blend the four and salt, gradually whisk in the milk to ensure no lumps, then add the eggs.
- When the tray is hot, spoon in the batter in each muffin tin and return to the oven. Watch carefully, and cook for about 8-10 minutes until the mixture has puffed up and has browned. Then let cool on a wire rack.
- To the make horseradish cream, simply mix the ingredients together. To make the mustard cream do the same.
- Tear each slice of roast beef in half. Loosely wrap into a rose shape and pile on each of the baby Yorkshire pudding. Add a dollop of horseradish cream to half of the canapés, mustard cream to the other. Decorate all with a sprig of flat leaf parsley, tray and serve at room temperature.
You can purchase Foster's Abbey Cooks Entertains cookbook on her site, or through Amazon. Inspired by the food served at Downton Abbey and other English country homes at the turn of the century, it covers food, history and healthy eating. So while you may not be able to live like an Earl, at least you can eat like one.
Follow Hannah on Twitter @hannahalexs.