Yorkshire pudding is a traditional dish native to the northern English county of the same name. It is normally served with roast beef, roast potatoes and gravy as part of a traditional English Sunday lunch or roast dinner. Very often in British pubs in particular, however, these puddings will be made on a grander scale and served with a rich stew in the center rather than as separate smaller items on the plate. As curry has become a huge part of the modern British food culture, the idea in this recipe was to try blending the traditional with something from the present day and the combination worked very well together. The turmeric in the pudding is optional but it definitely did enhance presentation as well as provide an extra little twist of flavor.
Ingredients (Serves 2)
- ½ pound venison loin meat
- 2 tablespoons vegetable or sunflower oil
- 1 teaspoon medium curry powder
- 1 teaspoon chili powder
- 1 teaspoon ground coriander
- ½ teaspoon garam masala
- Salt and pepper
- 1 small onion
- 8 ounce can chopped tomatoes in tomato juice
- ½ red bell pepper
- ½ green bell pepper
- ½ yellow bell pepper
- 1 medium size/strength red chili
- 1 large garlic clove
- ½ pint fresh chicken stock
- 1 tablespoon freshly chopped cilantro (coriander leaf). plus extra to garnish
Per Yorkshire Pudding
- 2 small eggs
- Equal volume quantity of all purpose (plain) flour
- Equal volume quantity of full cream milk
- 1 teaspoon ground turmeric
- Pinch of salt
- 2 tablespoons vegetable oil
Pour two tablespoons of vegetable oil in to a large stew pot and add the curry powder, chili powder, coriander and garam masala in the stated quantities. Put the pot on to a low to medium heat and stir fry with a wooden spoon for a couple of minutes to cook the harshness off the spices and release their flavors. Be careful not to cook for too long or on too high a heat or the spices will burn and turn bitter, ruining the final dish.
Dice the venison meat to about one inch cubes and add it to the pot. Turn up the heat slightly and stir fry until the pieces are all evenly sealed and browned. This should take two to three minutes.
Peel the onion and cut it in half down through the central core. Lay each half in turn flat on your chopping board and slice across the way. Add the onion slices to the venison and cook as before for a couple of further minutes until the strands are separated and just starting to soften.
Season with a little bit of salt and pepper.
Pour the canned tomatoes in to the pot. Seed and slice the pepper halves to a width of around half an inch and slice the chili in to discs. Add to the pot. Peel the garlic clove and grate it in before stirring well to combine everything together.
Pour the chicken stock in to the pot, stir again and turn up the heat to achieve a simmer. Cover the pot and adjust the heat to achieve as gentle a simmer as possible for a total of three hours. Check it every so often, give it a stir and make sure the liquid content is not getting too low. If necessary, add a little boiling water or more stock but be careful not to add too much and water down the flavors.
These little porcelain ramekins were used as a means of measuring out the required volume of flour and milk that they are the same as the two eggs. Simply break the eggs in to one ramekin and fill the other two with flour and milk to the same level.
When the curry has been simmering for two and a half hours, pour a couple of tablespoons of vegetable oil in to a seven inch diameter casserole dish (or two if making two puddings) and put the dish(es) in to your cold oven. Start the oven heating to 450F/220C/Gas Mark 8.
Put the eggs, flour, milk and turmeric in to a bowl and season with a little salt. Whisk to form a thin batter and refrigerate while the oven completes heating.
Very carefully, lift the hot casserole dish to a heatproof surface and pour the batter in to the oil. Return the dish to the oven and cook for about twenty-five minutes, or slightly longer if you want crispy pudding(s).
When the Yorkshire pudding is in the oven, add the cilantro to the curry and stir well. Simmer for fifteen final minutes.
When the curry is ready, carefully taste it and if necessary adjust the seasoning with salt and pepper. Stir again and leave it on a cool part of your stove to rest for ten minutes or so while the pudding(s) complete cooking.
The Yorkshire pudding(s) should come out of the oven beautifully risen and with a spacious central well in which to spoon the curry. They should also be distinctively yellow courtesy of the turmeric.
Lift each pudding to a deep serving plate with a large slotted spoon. Spoon the curry in to the puddings and garnish with the last of the cilantro. Serve immediately.