Yorkshire Pudding Wraps is a paid post for the Family Favourite campaign, sponsored by Scotch Kitchen #FamilyFavourite
One of the highlights of our family week is Sunday Dinner. The husbeast is in charge and always produces a fantastic meal and we all sit around the table together to enjoy. One of the things we like to have is beef. Beef is naturally rich in protein, low in salt and provides eight essential vitamins and minerals that support good health and wellbeing. These are: iron, niacin (vitamin B3), vitamins B6 and B12, zinc, riboflavin, potassium and phosphorus.
However, Sunday Dinner is my favourite as it means that Monday night is always leftovers night. I get to make something that takes much less cooking and uses up what we have left. This is how this meal came about. We had seen something similar served at a farmers market and I parked it until we had a beef roast.
The husbeast cooks the roast beef. He likes it well done and his secret is that we slice a couple of onions and place under the beef and then cover them with hot water so that just touches the beef. He then uses this to make the onion gravy.
It is then my job to carve. I try and carve as thin as possible once the beef has been rested for at least 30 minutes.
We have found that we would rather buy a smaller, more expensive lean cut of beef and use it all of it. This joint was marked for four people but it did two meals for all four of us and sandwiches for Mini making it great value for money at £7.00 .
Lean beef is so versatile – with a variety of cuts available – perfect for quick and easy mid-week meals. For more great recipes head to www.scotchkitchen.com.
Yorkshire Pudding Wraps
These Yorkshire Pudding Wraps are an excellent way to use leftover Roast beef.
- 115 g Plain Flour
- 3 Eggs
- 125 ml Milk
- Pinch Salt
- 4 tsp Rapeseed Oil
Beef and Onion Gravy
- Leftover Beef
- 1 Onion Chopped
- 1 tsp Marmite
- 1 tsp Worcester Sauce
- 1 tsp Tomato Puree
- 1 Gravy Pot or Gravy Powder
- 250 ml Water
- 2 tsp Cornflour
Put the flour and salt in a large bowl and beat in the eggs until you have a thick paste. Gradually whisk in the milk until you have a lump-free batter. Cover and leave to stand for 30 minutes before transferring to a jug to pour.
Preheat the oven to 220C/200C Fan/Gas 7 and preheat a 23cm/9in ovenproof frying pan or baking tin/ I have a Tefal frying pan and the handle comes off allowing it to go in the oven at high temperatures.
Remove the frying pan from the oven, add 1 teaspoon of Rapeseed oil and return to the oven until smoking. Add a quarter of the batter, swirling it around so it coats the base of the pan. Immediately return to the oven and cook for 10 minutes. Remove, flip over and cook for 5 minutes more. Remove from the oven and leave to cool and soften slightly
Repeat 3 more times with remaining batter. You can warm up the wraps in a very low oven.
Beef and Onion Gravy
Cook your roast beef as you prefer – and slice, keep the remaining beef in the gravy to warm for your wraps.
We cook our onions in slices under the beef and cover with water. Then chop the onions before adding back to the water, tomato puree, marmite and Worcester sauce. Add the gravy pot or gravity granules, top up the water and bring to the boil.
To thicken your gravy for your wrap – mix a small amount of water with the cornflour and add to the gravy and bring to the boil.
To Make the Wraps
Heat up the gravy and beef
Warm up the wraps in a low oven (you want them to remain soft)
Then it is as simple as adding your beef, onions and gravy to the wrap and wrapping!
Serve any additional gravy in a small jug
Serve with vegetables.