A few weeks back I had the pleasure sampling the results of chef Jose Pizarro and Codorníu cava teaming up to create a series of “Great British Tapas”. You can read about that experience in my write up for Blue Tomato. I really enjoyed tasting all of the tapas and thought the idea behind the project was novel and well executed. So, I decided to share all the recipes here on my own blog.
Here’s the fourth of five recipes to be published this week. Check back tomorrow for another recipe.
Beef and Pimentón Yorkshire Mini Puds
Makes approximately 24 small Yorkshire puddings
For the beef:
1 kilo beef sirloin
1 tsp hot pimentón
1 tbsp olive oil
For the peppers:
4 large red peppers
1 ½ tbsp extra virgin olive oil
4 thyme sprigs
2 tbsp sherry vinegar
1 garlic clove crushed
For the pudding:
140g plain flour
4 medium eggs beaten
200ml milk
2 tsp sweet pimentón
Preheat oven to 220˚c. place the peppers in a small baking tray and pop in the oven to roast for 30 minutes, turning occasionally until the skins have blackened. remove from the oven and place straight into a ziplock bag to sweat and allow the skins to loosen. Once cool, slit the peppers in half, remove the stalks, seeds and skin. Tear the flesh into 1 cm strips and toss into a bowl with the olive oil, thyme leaves, vinegar and garlic.
Lower the oven to 200˚c. season the beef with the pimentón and rub with the olive oil. sear in a hot pan on all sides before placing in the oven to roast for 20 minutes (rare) 25 minutes (medium). Remove from the oven and leave to rest before carving.
Tip the flour into a large bowl, make a well in the middle, pour in the eggs and slowly add the milk, whisking continuously until a smooth batter is reached. Stir in the sweet pimentón and season with sea salt and black pepper.
Drizzle a little sunflower oil in the bottoms of a 12 hole non stick patty tin. Place the tin in the oven for the oil to preheat and get very hot.
Remove the tin from the oven, divide the batter between the holes and place back in the oven to cook for 15 minutes until golden and puffed. Repeat using all the batter.
Place a crispy Yorkshire on each plate, top with a thin slice of beef,a few of the peppers and serve immediately, drizzled in a little of the pepper dressing.
