“Nothing tastes as good as skinny feels” – Kate Moss
No Kate, nothing tastes as good as fat, sugar and salt. This Holy Trinity carry and enhance flavour. Give me a flat white with all the fat of organic unhomogenised milk and a generous teaspoon of brown sugar, duck fat potatoes with salt flakes and home made ice cream with nothing but eggs, cream, sugar and plenty of good quality chocolate and I’m happy.
I grew up just short of vegetarian, but made an exception for locally made salumi, bratwurst, cheese and the like. Butter always went right to the edges, quickly followed by peanut butter, passionfruit butter or avocado, a sort of competition to see how much fat you could get on a single slice.
Although I can only get through a few thin slices of meat, I still look forward to a roast. Root vegetables, horseradish cream sauce and a good Yorkshire pudding is my idea of a bloody good feed. Followed of course by something excellent for dessert. So here are my recipes for Yorkshire pud and horseradish cream sauce. Enjoy!
Horseradish Cream Sauce
- 300 ml beef stock
- 220 ml pure cream
- 2 generous tablespoons of grated horseradish
- 1 tablespoon lemon juice
Whack all ingredients in a saucepan with a heavy base, bring to the boil and simmer over medium heat until a good sauce consistency is reached, then season to taste. In my experience, this will take about an hour.
Beef stock – in a perfect world you would make your own beef stock. In the real world Campbells Ready Stock, sold in the supermarket in a long life pack is a decent substitute.
Horseradish – Even if you grow your own horseradish, foraging for the fresh stuff it is a tricky business. It is not readily available to purchase fresh either. You can purchase Heinz Epicure Horseradish from the supermarket, its in a jar with a yellow lid and lives either with the mustard or with the jars of garlic and ginger, depending on which supermarket you are at. If you time it right, you can sometimes pick up a nice bit of fresh horseradish root from a market.
- 90 g self raising flour
- 90 g plain flour
- 1 tablespoon cornflour
- 4 eggs, lightly beaten
- 375 ml milk
- Beef dripping
Combine flours in a bowl and make a well in the centre. Whisk in beaten eggs, then slowly whisk in milk. Season to taste and stand at room temperature until ready to use. Place 1 tablespoon of hot beef dripping in the base of 12 large heated muffin tins and pour in batter mixture to come three quarters up the side of the tin. Bake at 225 C for 20 – 25 minutes until well puffed and browned.