Castle UA Cookbook v8

Yorkshire Puddings (SR)

YIELD

INGREDIENTS

QUANTITY NOTES

Yorkshire Pud Batter

2,000 g

10 Portions

EQUIPMENT

CRITICAL CONTROLS

PREPARATION METHOD

• Following the manufacturers instructions make the batter. Allow to rest for 1 hour. • Fill each well of oil and heat in the oven for approx 10 minutes until smoking. Remove the tray and pour in the batter mix to fill each well. • Return to the oven and cook for approximately 15-20 minutes or until golden brown and risen. • To check if the Yorkshire puddings are cooked turn them over and tap the base of each Yorkshire pudding. If they are firm and sound hollow they are cooked. • Repeat the above process until you have made the required number of Yorkshire puddings and then cool. • 2kg of batter mix to 3.78 litres of water.

Recipe.822294

Roast Potatoes (SR)

YIELD

INGREDIENTS

QUANTITY NOTES

Roast Potato Herb Thyme

2,500 g

10 Portions

3 g 1 g

Cracked Black Pepper

Rapeseed Oil

400 ml

EQUIPMENT

CRITICAL CONTROLS

PREPARATION METHOD

• Defrost the roast potatoes • Finely chop the thyme. • In a container, ruffle the roast potatoes.

• Heat the oil in a tray, add the roast potatoes to the tray as a single layer then add seasoning and thyme. • Transfer the roast potatoes to the oven to cook for approx. 30 minutes shaking the tray regularly to ensure even cooking. Once cooked, cool until required. • Please be careful of burns from splashes of hot oil, do not use 20mm shallow trays for roasting potatoes.

Recipe.2544503