Katherine's Menu
Katherine Taylor's dishes included fish patties, fillet steak and Yorkshire pudding:
Katherine's fish patties
Ingredients
8 oz of crab, prawn or salt cod
6oz potato
Tsp coriander
Juice of ½ lime
2tbsp of desiccated coconut
½ tsp of fresh chopped chillies
2 chopped spring onion
Salt and black pepper
Olive oil for frying
A little flour to bind the Pattie together
For the sauce
2 tbsp acacia honey
1 tbsp walnut oil
1 tsp of fresh ginger
1 tsp of fresh garlic
Boil the potato and mash. To a blender add the fish, coriander, lime, coconut, chillies and spring onion and rough blend. Add the mash potato to bind together if the mixture seems a little sloppy then add flour. Heat the pan and oil, make the mixture into patties and fry for about 5 mins either side.
You can serve the fish patties on a bed of spinach if preferred.
Fillet steak served in a loaded giant Yorkshire pudding
Ingredients
4 fillet steaks
4 handfuls Wild mushrooms
8 slices of Parma ham
Seasonal vegetables preferably baby veg
Special sauce
½ glass port
2 roast onions
1 pint of good quality beef stock
Sear the steaks on either side for 1 minute. Cut the steak in the middle. Fry the mushrooms in a little oil then blend. Stuff the steaks with a tbsp of the mushrooms. Wrap the steak in Parma ham and place in a pre heated oven 225c for 10 to 15 mins depending on preference.
Boil a pan of water throw in the veg and wait until the water re boils take veg off the heat and drain well. To a pre heated oven 250 c heat Yorkshire pudding tin with a little pork fat. When the oil is blue hot throw in the veg and as quick as you can pour over Delia’s pudding mix return to the oven and cook for 10 mins or until golden.
The sauce
Blend the onions with the port and add to the stock reduce down and thicken with a little corn flour if required.
Yorkshire Pudding
Ingredients
3 oz (75g) plain flour
1 egg
3 fl oz (75ml) milk
2 Table spoons beef dripping
Salt and freshly milled black pepper
Make up the batter by sifting the flour into a bowl and making a well in the centre. Break the egg into it and beat, gradually incorporating the flour, and then beat in the milk, 2 fl oz (50 ml) water and seasoning (an electric hand whisk will do this in seconds). There is no need to leave the batter to stand, so make it when you're ready to cook the pudding.
About 15 minutes before the beef is due to come out of the oven, increase the heat to gas mark 7, 425°F (220°C), add the dripping to the roasting tin and place that on a baking sheet on a free shelf. After 15 minutes remove the meat, then place the tin over direct heat while you pour the batter into the sizzling hot fat. Return the tin to the baking sheet on the highest shelf (or, if you have roast potatoes on that one, the second highest). The pudding will take 25-30 minutes to rise and become crisp and golden. Serve as soon as possible: if it has to wait around too long it loses its crunchiness.
Yorkshire pudding recipe courtesy of Delia Smith. Other Delia recipes can be found at www.deliaonline.com
Butterscotch pudding
Ingredients
175g butter
175g light muscovado sugar
3 large eggs
2 tbsps of black sugar
135g self-raising flour
Take the butter and the Muscovado sugar and cream them together. Then add the three eggs with the 2 tbsps of black sugar. HOWEVER, each egg has to bee added with a 1/3 of the self raising flour, i.e. add 1 egg then a 1/3 flour add the second egg then a 1/3 of flour and so on. Whisk till light and fluffy.
Butter line the cake tines for each individual pudding. Place mixture into the tin. Bake at 180 degrees in a Ban Marie then place into the oven for ½ an hour (keep checking the puddings).
Recipe courtesy of TOAST, Doncaster (Tel: 01302 325200)
Butterscotch sauce
Ingredients
100g butter
100g demerara sugar
100g light muscovado sugar
3 tbsps golden syrup
Splash of cream
Add all the above into a bowl. Boil together and whisk. Stir and then pour over sponge pudding.
Recipe courtesy of TOAST, Doncaster (Tel 01302 325200).
Channel 4 is not responsible for the content of third party sites.
Dinner Party 3: Steve Clift
Ingredients
8 oz of crab, prawn or salt cod
6oz potato
Tsp coriander
Juice of ½ lime
2tbsp of desiccated coconut
½ tsp of fresh chopped chillies
2 chopped spring onion
Salt and black pepper
Olive oil for frying
A little flour to bind the Pattie together
For the sauce
2 tbsp acacia honey
1 tbsp walnut oil
1 tsp of fresh ginger
1 tsp of fresh garlic
Boil the potato and mash. To a blender add the fish, coriander, lime, coconut, chillies and spring onion and rough blend. Add the mash potato to bind together if the mixture seems a little sloppy then add flour. Heat the pan and oil, make the mixture into patties and fry for about 5 mins either side.
You can serve the fish patties on a bed of spinach if preferred.
Fillet steak served in a loaded giant Yorkshire pudding
Ingredients
4 fillet steaks
4 handfuls Wild mushrooms
8 slices of Parma ham
Seasonal vegetables preferably baby veg
Special sauce
½ glass port
2 roast onions
1 pint of good quality beef stock
Sear the steaks on either side for 1 minute. Cut the steak in the middle. Fry the mushrooms in a little oil then blend. Stuff the steaks with a tbsp of the mushrooms. Wrap the steak in Parma ham and place in a pre heated oven 225c for 10 to 15 mins depending on preference.
Boil a pan of water throw in the veg and wait until the water re boils take veg off the heat and drain well. To a pre heated oven 250 c heat Yorkshire pudding tin with a little pork fat. When the oil is blue hot throw in the veg and as quick as you can pour over Delia’s pudding mix return to the oven and cook for 10 mins or until golden.
The sauce
Blend the onions with the port and add to the stock reduce down and thicken with a little corn flour if required.
Yorkshire Pudding
Ingredients
3 oz (75g) plain flour
1 egg
3 fl oz (75ml) milk
2 Table spoons beef dripping
Salt and freshly milled black pepper
Make up the batter by sifting the flour into a bowl and making a well in the centre. Break the egg into it and beat, gradually incorporating the flour, and then beat in the milk, 2 fl oz (50 ml) water and seasoning (an electric hand whisk will do this in seconds). There is no need to leave the batter to stand, so make it when you're ready to cook the pudding.
About 15 minutes before the beef is due to come out of the oven, increase the heat to gas mark 7, 425°F (220°C), add the dripping to the roasting tin and place that on a baking sheet on a free shelf. After 15 minutes remove the meat, then place the tin over direct heat while you pour the batter into the sizzling hot fat. Return the tin to the baking sheet on the highest shelf (or, if you have roast potatoes on that one, the second highest). The pudding will take 25-30 minutes to rise and become crisp and golden. Serve as soon as possible: if it has to wait around too long it loses its crunchiness.
Yorkshire pudding recipe courtesy of Delia Smith. Other Delia recipes can be found at www.deliaonline.com
Butterscotch pudding
Ingredients
175g butter
175g light muscovado sugar
3 large eggs
2 tbsps of black sugar
135g self-raising flour
Take the butter and the Muscovado sugar and cream them together. Then add the three eggs with the 2 tbsps of black sugar. HOWEVER, each egg has to bee added with a 1/3 of the self raising flour, i.e. add 1 egg then a 1/3 flour add the second egg then a 1/3 of flour and so on. Whisk till light and fluffy.
Butter line the cake tines for each individual pudding. Place mixture into the tin. Bake at 180 degrees in a Ban Marie then place into the oven for ½ an hour (keep checking the puddings).
Recipe courtesy of TOAST, Doncaster (Tel: 01302 325200)
Butterscotch sauce
Ingredients
100g butter
100g demerara sugar
100g light muscovado sugar
3 tbsps golden syrup
Splash of cream
Add all the above into a bowl. Boil together and whisk. Stir and then pour over sponge pudding.
Recipe courtesy of TOAST, Doncaster (Tel 01302 325200).
Channel 4 is not responsible for the content of third party sites.
Dinner Party 3: Steve Clift
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