Multi-Million/Billionaires Owning Farms
Society & Culture0 min ago
Home made horseradish and yorkies..
84 Answers
Yorkshires first - how much oil do I use? (can't believe I've never made them)
Horseradish - I have horseradish root does anyone make their own sauce? If so how?
Horseradish - I have horseradish root does anyone make their own sauce? If so how?
Answers
I have dug into my notes and here's a variation that may appeal then, ummmm - so no web reference!
2 large red peppers, deseeded and thickly sliced
2 red onions, halved and finely sliced
2 tsp dried herbes de Provence or even better fresh thyme/rosemary
25g stoned black olives, you can also slice or omit
2 tsp olive oil
8 Lamb chops
125g plain flour
1 egg
300ml milk
Preheat the oven to 220°C/gas 7. Put lamb chops in oven, seasoned with pepper, thyme and rosemary (or herbes), having also mixed the peppers, onions, rest of the herbs, olives, if using, and olive oil and then put them around the Lamb chops. Spread out the mixture evenly as poss.
Cook until the Lamb is halfway cooked (greyish) - about 15 mins. Remove from oven and drain off the majority of the fat (you want to keep some for flavour in the toad).
Meanwhile, sift the flour into a bowl and make a well in the middle. Add the egg and a little of the milk. Whisk, gradually incorporating the flour to make a thick, lump-free batter. Slowly whisk in the remaining milk to make a smooth batter.
Stir the chops and the vegetables. Pour in the batter and bake for a further 20–30 minutes until the batter is risen and golden brown Serve at once.
Nice green salad for accompaniement
2 large red peppers, deseeded and thickly sliced
2 red onions, halved and finely sliced
2 tsp dried herbes de Provence or even better fresh thyme/rosemary
25g stoned black olives, you can also slice or omit
2 tsp olive oil
8 Lamb chops
125g plain flour
1 egg
300ml milk
Preheat the oven to 220°C/gas 7. Put lamb chops in oven, seasoned with pepper, thyme and rosemary (or herbes), having also mixed the peppers, onions, rest of the herbs, olives, if using, and olive oil and then put them around the Lamb chops. Spread out the mixture evenly as poss.
Cook until the Lamb is halfway cooked (greyish) - about 15 mins. Remove from oven and drain off the majority of the fat (you want to keep some for flavour in the toad).
Meanwhile, sift the flour into a bowl and make a well in the middle. Add the egg and a little of the milk. Whisk, gradually incorporating the flour to make a thick, lump-free batter. Slowly whisk in the remaining milk to make a smooth batter.
Stir the chops and the vegetables. Pour in the batter and bake for a further 20–30 minutes until the batter is risen and golden brown Serve at once.
Nice green salad for accompaniement
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