1 box of Goldenfry Yorkshire Pudding Mix (yields 12 puddings)
Roast Beef with Horseradish & Gravy
- 1 cup roast beef, cubed
- 3 tablespoons hot horseradish
- ½ cup gravy using Bisto gravy granules
Grilled Asparagus with Goat Cheese & Hot Mustard Drizzle
- 3-4 asparagus, ends chopped off and grilled
- 1 tablespoon butter
- 3 tablespoons goat cheese crumbled
- 2 teaspoons Colmans hot mustard
Roasted Cauliflower with Parmesan and Garlic Butter
- ½ cup cauliflower
- 2 tablespoons garlic (finely chopped or from a jar)
- 3 tablespoons butter
- 1 teaspoon sea salt
- 2 teaspoons ground black pepper
- 2 tablespoons vegetable oil
- 3 tablespoons grated parmesan cheese
Start by putting the chopped cauliflower into a plastic zip lock bag and add 1 tablespoon garlic, 2 Tbs vegetable oil and salt and pepper into the bag. Seal and roll bag around between your hands to coat the cauliflower fully. Set aside
Next grill the asparagus so that it is slightly caramelized and still a bit hard. Remove from grill (about 5 mins) and toss with the butter. Set aside
For the roast beef, I used leftover roast beef from a roast I had done previously but you can use some from the deli counter, just ask them to slice it thick so you can cube it. Set aside
Preheat oven to 350 F and place cauliflower onto baking sheet. Roast until golden, approximately 20 mins, depending on oven. Once done, set aside to cool.
Heat oven to 425 F and add a small amount of oil to the bottom of 2 muffin tins (if you have a tin that holds 12 that will work as well) and place into the oven until oil starts to sizzle
Open package of Goldenfry Yorkshire Puddings and put into large mixing bowl. Follow directions on box and whisk until completely smooth.
Remove tins from the oven and carefully ladle the pudding mixture into each tin, approximately 1/3rd of the way up and put tins back in oven. Cook for about 20-30 mins, until they are puffed up and golden brown.
Remove from oven and let cool. Do not turn oven off.
Once cool, arrange all 12 onto a baking sheet and use your finger to gently push down the middle to make a pocket in each one.
1st four – add a small amount of horseradish into the bottom of each one, then some roast beef on top
2nd four – add the roasted cauliflower into each one and sprinkle parmesan on top
3rd four – add a little goat cheese to the bottom, then take 2 pieces of asparagus and arrange them criss-crossed in the pocket, add a little more goat cheese to the top.
Place baking sheet in oven until the parmesan and goat cheese are melted.
While waiting on the cheese to melt, boil the kettle and make the gravy using Bisto granules
In a small bowl, mix the hot mustard and a small amount of boiling water to make it a little bit looser so you can drizzle it on top of the asparagus
Melt the remaining butter and add the last of the garlic.
To dress the puddings, use a spoon to carefully drizzle each respective sauce over the corresponding puddings and serve immediately.
You can serve the remainder of each sauce on the side in case you or your guests would like to dip it in. If making for a party or larger group I would suggest serving the sauces on the side so that it doesn’t make the puddings soggy.