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Yorkshire Pudding

No roast dinner can be complete without a Yorkshire Pudding

Serves 6–8
Preparation 5 mins
Cooking 40-45 mins
Per portion 150 kcals, 8g fat (4.3g saturated)
Suitable for vegetarians

110g (4oz) plain flour
Pinch of salt
1 egg
300ml (½ pint) milk
40g (1½oz) butter

1 Sift flour and salt into a bowl. Break in egg.

2 Gradually add half the milk, beating to form a smooth batter.

3 Pour in remaining milk and beat until smooth.

4 Preheat oven to 220°C (425°F) Mark 7. Put butter into a 25 x 30cm (10 x 12in) baking tin. Heat for 10 minutes or until a faint haze just appears.

5 Pour in batter.

6 Bake just above centre of oven for 40–45 minutes.

 

Small Yorkshire Puddings 

1 Follow recipe and method for Yorkshire Pudding.

2 Place butter in a 12-section bun tin and heat as step 4.

3 Pour in batter and cook for 15–20 minutes.

 

Recipes taken from The Dairy Book of Home Cookery. 2012 edition

Duck with Plum Sauce

Duck with Plum Sauce recipe from Just One Pot

A bed of noodles with rich and succulent duck breasts and fruity sauce.

Preparation time 10 minutes
Cooking time 15 minutes
Calories per portion 733
Kcal Fat per portion 21g of which saturated 3.9g
Serves 2

For the plum sauce
Red plums 200g (7oz), halved, stoned and quartered
Cinnamon stick 1, halved
Dried red chilli 1, crumbled
Preserving or granulated sugar 75g (3oz) (or to taste)
Red wine vinegar 3 tbsp

For the duck
Olive oil 2 tbsp
Red onion 1, peeled and finely chopped
Root ginger 5cm (2in) piece, peeled and chopped
Skinless, boneless mini duck fillets 225g packet, or larger fillets, sliced
Pak choi 3, trimmed and sliced
Straight-to-wok noodles 300g packet

1 For the plum sauce, cook the plums in a wok with the cinnamon, chilli and sugar over a gentle heat for a minute or so. Then add the vinegar, stir well and simmer for 5–10 minutes or until the plums are tender and the liquid has reduced. The exact time will depend on the ripeness of the plums. Stir often to prevent the mixture from sticking to the wok. Tip into a bowl and remove the cinnamon stick. Rinse the wok.

2 To cook the duck, heat the oil in the wok, add the onion and ginger and stir-fry for a minute or so. Then add the duck and stir-fry for about 6 minutes or until the meat is golden and tender. Add the pak choi and noodles and stir-fry for 2 minutes.

3 Add half the plum sauce, mix well and serve on warm plates with the rest of the plum sauce in a separate bowl.

Cook’s tip 
Oriental food specialists Amoy make great straight-to-wok noodles. After cooking your stir-fry ingredients, you just add to the wok and cook for 1–2 minutes.

A Just One Pot  recipe.

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Lemon & Garlic Chicken

Lemon Garlic Chicken from Just One Pot

Sweet and tangy oriental-flavoured chicken with leaves and broccoli.

Preparation time 10 minutes
Cooking time 9 minutes
Calories per portion 316 Kcal
Fat per portion 9g of which saturated 1.3g
Serves 2

Skinless, boneless chicken breasts 2, cut into thin strips
Lemon 1, grated zest and juice
Clear honey 2 tsp
Light soy sauce 1 tbsp
Garlic 2 cloves, peeled and finely chopped
Cornflour 4 tsp
Purple sprouting broccoli 8 spears, trimmed
Vegetable oil 1 tbsp
Pak choi 1, trimmed and shredded
Chinese leaves ¼ head, trimmed and shredded
Chives small bunch, snipped

1 Place the chicken strips in a shallow dish. Mix the lemon zest and juice into the chicken along with the honey, soy sauce, garlic and cornflour. Set aside. Cut the broccoli spears into thin, even-sized slices down the length of each piece.

2 Heat the oil in a wok until hot. Drain the chicken, reserving the juices, and add to the wok; stir-fry for 5 minutes, until well sealed. Add the broccoli and continue to stir-fry for a further 2 minutes.

3 Finally, add the shredded pak choi, Chinese leaves and reserved juices and stir-fry for a further 2 minutes until the leaves have just wilted. Serve immediately, sprinkled with snipped chives.

Cook’s tip
Tender young sprouting broccoli spears are ideal for stir-frying, but use small florets of broccoli when they aren’t in season.

A Just One Pot recipe.

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Special Fried Rice

Special Fried Rice from the Dairy Diary

A wonderful rice dish that tastes as good as it looks

serves 2
time 40 mins
440 calories per portion
14g fat of which 1.7g is saturated
suitable for vegetarians
suitable for freezing

Sunflower oil 2 tbsp
Red onion 1, peeled and finely sliced
Finely chopped ginger 1-2 tsp
Red pepper 1, halved, de-seeded and cut into thin strips
Corn on the cob 1, kernels removed
Peas 75g (3oz), cooked and drained
Cold, cooked basmati rice 350g (12oz)
Pak choi 2 heads, trimmed, halved and sliced
Soy sauce to serve

1 Heat sunflower oil in a large wok or frying pan, add red onion, ginger and pepper and stir-fry until softened, but not browned.

2 Add corn, stir fry for 2-3 minutes, then add peas, rice and pak choi and continue stirfrying for another 4-5 minutes, or until thoroughly heated through and piping hot.

3 Add soy sauce to taste and serve immediately.

Cook’s tip
This recipe is perfect for using up leftover rice. If precooking rice, put 110g (4oz) basmati rice into a saucepan, add 300ml (1⁄2 pint) water and 1⁄2 tsp of salt. Bring up to boil, cover pan, reduce heat to very low and cook for 20 minutes, or until rice is cooked. Remove from heat, and leave until cold.

A Dairy Diary recipe.

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Sweet & Sour Lamb

Sweet and Sour Lamb recipe from the Dairy Diary

A quick dish that delivers bags of flavour

serves 2
time 35 mins
390 calories per portion
18g fat of which 6.7g is saturated

Loin of lamb fillet 300–350g (11–12oz), trimmed weight
Whisky, dry sherry or saki 2 tbsp
Soy sauce 4 tbsp
Rice or white wine vinegar 1 tbsp
Finely chopped ginger 2 tbsp
Tomato purée 1½ tbsp
Soft dark or light brown sugar 1 tbsp
Light olive oil 1 tbsp
Red pepper 1 small, halved, deseeded and cut into thin strips
Spring onions 4, trimmed and chopped
Lychees 8–12, peeled and stoned, optional

1 Cut lamb fillet diagonally into very thin slices and put into bowl. Add whisky, sherry or saki and 2 tbsp of soy sauce. Mix well, cover and leave while preparing remaining ingredients.

2 In a small bowl, mix together remaining soy sauce, vinegar, chopped ginger, tomato purée and brown sugar.

3 Drain marinated lamb. Heat oil in a wok or large frying pan, add red pepper and spring onions and stir-fry for 1–2 minutes. Add lamb and continue stir-frying for 2–3 minutes until lamb is only just cooked.

4 Add ginger sauce and continue stir-frying until bubbling hot. Add lychees and serve immediately – on cooked Chinese noodles, linguini or rice.

Cook’s tip
For speedy cooking, prepare all ingredients before you start.

A Dairy Diary recipe.

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Spaghetti Soup

A perfect dish after the excesses of Christmas – wholesome, healthy and delicious.

Spaghetti Soup

Preparation time 10 minutes
Cooking time 30 minutes
Calories per portion 186 Kcal
Fat per portion 10g
of which saturated 2.1g
Serves 2
Suitable for vegetarians + freezing

Olive oil 1 tbsp
Onion 1 small, peeled and sliced
Carrot 1, peeled and diced
Button mushrooms 4–6, wiped and chopped
Chopped tomatoes 227g can
Vegetable stock cube 1
Boiling water 600ml (1 pint)
Angel hair spaghetti or rice noodles 25g (1oz)
Pesto sauce 1 tbsp
Salt and freshly ground black pepper
Grated Parmesan-like cheese 1/2–1 tbsp

1 Heat the olive oil in a large saucepan, add the onion and carrot and cook over a medium heat for about 5 minutes or until the vegetables have started to soften. Add the mushrooms to the pan and cook for a further 2–3 minutes.

2 Add the canned tomatoes, stock cube and water to the pan and bring the mixture to the boil. Reduce the heat, cover the pan and simmer the soup for 12–15 minutes or until the vegetables are tender. Break the spaghetti or noodles into pieces and add to the pan, then boil the soup, uncovered, for 2–3 minutes, or until the pasta is cooked.

3 Stir half of the pesto into the soup and season to taste with salt and pepper. Pour into a serving bowl and sprinkle with the Parmesan cheese and remaining pesto just before serving.

Cook’s tip
If the soup thickens too much, add a little extra boiling water. The soup may thicken after freezing; again, add more water.

Shopper’s tip
You can use ordinary spaghetti, but it will need to be added at the beginning of step 2. You may need to add more water.

Recipe taken from Clever Cooking for One or Two.

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