Gluten-free Yorkshire pudding dinner
After the success of our Free From Feb, today we launch Free From Friday! Dean Edwards kicks us off with his gluten-free Yorkshire puds and three different ways of serving them.
Serves 4
Ingredients:6 eggs, beaten280g gluten free plain flour100g cornflour330ml milk2 tbsp fresh thyme leavesGood pinch of salt
Filling:
Oil for frying4 chicken breasts, skin on200g mushrooms (of your choice e.g. chestnut, portobello or wild), torn or sliced1 onion, very finely diced2 cloves garlic, crushed40ml brandy (optional)150ml chicken stock100ml double cream50g Parmesan cheese, grated
Method:
Preheat the oven to 200C/gas 6
Mix the beaten eggs and flour and cornflour, then whisk in the milk along with the thyme, add a good pinch of salt and place in the fridge to rest for an hour
Pan fry the chicken breasts skin side down until golden and transfer to the oven for 14 minutes, or until cooked through. Remove from the oven, cover with foil to keep warm and set aside.
Increase the oven temperature to 230C/gas 8
Pre-heat 4 x 18cm sandwich cake tins (not loose bottom) along with some veg oil. When very hot pour a quarter of the batter into each pan and cook in the oven for 20 minutes (try not to open the door whilst cooking).
Fry the mushrooms over a high heat until golden, this will take around 6-7 minutes. Add the onion and garlic then cook over a medium heat for around 5 minutes until softened.
Pour in the brandy (if using) and reduce, then add the stock and simmer for another 5 minutes until reduced slightly. Remove from the heat, then stir through the cream and Parmesan cheese and season with salt and pepper.
Slice the chicken on a diagonal and serve inside the Yorkshire puddings along with the mushroom sauce, some champ (mashed potatoes and spring onions cooked in milk) and spring greens.
Note: The Yorkshire puddings can be filled with the filling of your choice, e.g. roast dinner and gravy, sausage and gravy, or fill with roasted vegetables for a vegetarian version