SUNDAY night dinners just got a brand new summery twist that will surely make your taste buds salivate.
Chef Alex James shares his two recipes for a Loaded Yorkie Loaf and a Tuscan spatchcock chicken.
Loaded Yorkie loaf
Dan Jones This Yorkie loaf will be make you salivate
Prep time: 5 minutes, plus 30 minutes’ chilling
Cooking time: 35 minutes
Cals: 561/Sat fat: 12g
150g plain flour 3 eggs 300ml semi-skimmed milk 2tbsp vegetable oil 400g beef silverside OR 2 x 200g sirloin steaks, thinly sliced 100ml single cream 100g blue cheese 1tsp horseradish sauce 120g peas, fresh or frozen, cooked 150g baby topped carrots, blanched Pea shoots, to garnish Whisk the flour, eggs and milk with a pinch of salt until smooth. Cover and rest for 30 minutes or chill overnight. Preheat your oven to 220°C/200°C fan/gas mark 7. Heat the oil in a loaf tin for 5 minutes. Pour in the batter and cook for 25 minutes until puffed up and golden. Remove from the tin and flatten with the back of a large spoon. Heat a pan as hot as you can (you don’t need any fat or oil), season then cook the steak (1 1/2 minutes each side for rare, 2 minutes for medium and 4-5 minutes for well done). Set aside to rest. To make the blue cheese sauce, warm the cream in a pan, then crumble in the cheese. Start with an equal amount of each and adjust to your taste. Stir in the horseradish for a killer touch. Slice the beef, and lie on top of the Yorkshire pudding. Add the peas and carrots, then pour over the sauce. Scatter with pea shoots, then divide up and dig in – don’t be afraid to use your hands!
Dan Jones Alex James’ recipes are easy to follow Alex James cooks Chimichurri steak flatbreads on the BBQ