This Sunday is National Yorkshire Pudding Day! To celebrate, Welsh beef sent me a lovely cut of beef that I could enjoy with some Yorkshires.
There is nothing quite like roast beef and homemade Yorkshire puddings for Sunday lunch and these horseradish potatoes really compliment the dish.
To start, pierce the meat and stick on pieces of garlic and rosemary. Seal the meat before placing in a roasting dish and covering with a glass of red wine. Put this in the oven and start making your potatoes.
Horseradish potatoes are basically a potato gratin with horseradish sauce added to the cream.
Here I peeled 4 large potatoes and thinly sliced them. I then heated 150ml double cream, with 450ml milk and 3 desert spoons of horseradish. I placed the potatoes in the mixture and simmered for 10 minutes. (You may want to add a little more horseradish. As the boys were eating this I didn't want to make it too strong.) Place the potatoes and sauce in a dish and cover with foil and put in the oven with your beef.
Once the beef is cooked, take it out to rest and turn the oven up to 220C to make your Yorkshire puddings.
To make 12 Yorkshire puddings you will need:
Whisk the mixture and divide between 12 muffin holes. (You will need to add oil to the bottom of each muffin hole if you don't have a stoneware muffin dish.)
Open the oven, take the foil off the potatoes and cover the top with grated emmental. Pop this back in the oven and put the Yorkshire Puddings in to cook too.
Now is the time to steam any accompanying veg and make your gravy. I used the juices from the meat, a little flour.
Welsh beef provided us with the ingredients for this meal.