Yorkshire pudding wraps caused a bit of a stir last year with a company in York hitting the national front pages and people queuing outside their shop. They are certainly not a new idea and Sue was making them at the hotel where she worked perhaps 10 years ago. So here is her take on the Yorkshire Pudding Wrap. A good hearty winter warmer.
It’s the last of our last of our "Around The World for £4 or Less" recipes. So we’ve been to Zambia. This is not quite the recipe we expected, but we couldn’t find Crocodile meat locally within budget!
Ingredients:-
300g Polenta
350ml of Stock
100g Margarine
1 large Onion, sliced
1 clove of Garlic, minced
225g cooked minced Beef, mixed vegetables (Other options in the recipe were cubed Chicken, Lentils etc.)
1 tbsp on Flour
A Handful of chopped fresh Coriander
½ tsp dried Basil
Juice of a Lemon
Salt and Pepper
Oil
Method:-
(1) Add the Stock to 350ml of water and bring to the boil.
(2) In a bowl add a little of the Stock at a time to the Polenta and stir or whisk making sure there are no lumps.
(3) Reserve a little of the Stock.
(4) Return the Polenta to a pan and let it sit to absorb the liquid.
(5) Prepare and chop the vegetables into bite sized pieces.
(6) Fry the Onions and Garlic with a little Oil and Margarine.
(7) Add the meat and fry until browned.
(8) Add the vegetables and fry until they still have a little bite. We used Potatoes Swede Carrots and Peas.
(9) Add the remaining Stock, Flour, chopped Coriander, dried Basil, and Lemon Juice.
(10) Season with Salt & Pepper and simmer gently.
(11) Grease an oven proof dish and add 2/3 of the Polenta to the bottom and bake for 10 minutes at 180c
(12) Above this add the vegetable and meat mix.
(13) Add the remaining Polenta and run a fork on the top into lines.
(14) Return to the oven and bake for 30 minutes at 180c.
We served ours with a Gluten free Bread crumbed vegetable tray bake.
