While The Friends of English Magic don’t actually practice magic, and are only moderately well-read, they certainly do eat well! The Old Starre Inn in Yorkshire looked like it had some decent pub fare, so that’s what I set out to make.
Just a note, the Yorkshire puddings were very eggy – there was a comment on the original recipe that you could use less with success. These were made with batter rested half an hour per the recipe, but there are also a lot of tips to let this rest in the fridge overnight for better results. I may come back and try this with one less eggs, and a longer rested batter.
From The New York Times
- 3 large eggs
- 3/4 cup whole milk
- 3/4 cup all-purpose flour
- 3/4 teaspoon/5 grams kosher salt
- About 1/4 cup rendered beef or pork fat, olive oil or melted butter (I used the little bit of rendered fat from the steaks, below, plus about a tablespoon butter
Preheat oven to 400°. Mix eggs, milk, flour and salt and let rest 30 minutes.
In a muffin tin, add a spoonful of fat to the bottom of each cup, then transfer to the oven to heat for 5-7 minutes. Remove, and equally divide the batter between the cups. Bake for 10-12 minutes until puffed, golden and crispy. Serve immediately.
Steak with Stilton and Caramelized Onions
Adapted from Food.com
For the onions
Heat 2 tablespoons of butter on high heat. Cut an onion into medium sized rings. Cook until slightly charred, then lower heat to medium to caramelize the rest of the way. Remove from heat.
For the stilton sauce
Mix together 2 ounces stilton, 1/2 cup toasted and finely chopped walnuts, and 1 tablespoon butter
For the steaks
Since you have the goodies above, the steaks only need to be flavored with salt and pepper. I used super cheap thin cut sirloin, but you can use whatever you want and cook appropriately. Sprinkle well with salt and pepper and allow to come to room temp (just 15 min for my cut), then sear each side on a screaming hot pan (3 min each side). If you have a thicker cut you can move to the oven to cook through. Rest for 20 minutes or so, then serve with stilton sauce and onions.