The dish is essentially roasted beef sausages (you can use roast beef – which would probably be just as satisfying), with a giant Yorkshire pudding and oriental greens in a spiced gravy. Trust me, it worked.
What you Need (to make two portions):
4-6 Beef Sausages
1 pak choi, washed and shredded
2 stems of celery, chopped coarsely
small handful of Mange Tout
1 green pepper
1 red chilli, sliced finely
1 clove garlic, chopped finely or minced
For the batter:
150ml whole milk
pinch of sugar
pinch of salt
110g of plain white flour
1 tsp szechuan pepper
½ tsp black pepper
Beef Dripping and vegetable oil for cooking
For the Gravy:
Stock made from the vegetable off cuts (100ml)
1 beef stock cube
2 bay leaves
2 tsp dark soy
1 tsp light soy
1 tsp szechuan pepper
½ tsp Chinese five-spice
1 tsp rice vinegar
additional water or stock to loosen as required
1. Prepare the Pudding batter at least 90 minutes before cooking, combine all the ingredients and fold into one another without being too rough, once homogenised, leave in the refrigerator for at least 60 mins. Take this out and allow to reach room temperature before cooking.
2. Roast the sausages in the oven at 225 C until dark brown, set aside or leave in oven to cook with the Yorkshire puddings which are ready around 20-30 minutes after putting in the oven at the highest setting, ensuring the pudding trays are hot before adding the batter – this is crucial!! Use a liberal amount of beef dripping and the vegetable oil in the pudding trays, heat these up on a hob until smoking and ensure they are hot all over before adding the batter mix equally between two 6-7” pie dishes/pudding trays. The puddings are done once they have risen and are dark brown and golden all over where you can see.
3. Stir fry the vegetables, doing the celery first over a medium heat in a pan or wok, add the garlic and chilli followed by the other vegetables one at a time, not over cooking and allowing them to retain a crunch and freshness. Add the pak choi last, turning off the heat and immediately place a lid over the top, allowing the vegetables to steam.
4. Pour the stock (made from boiling the offcuts of the vegetables and the bay leaves for 15 mins if you don’t have prepared stock) into a saucepan and simmer with the stock cube, soy and szechuan pepper until reduced and thickened, you can use a roux or browning to thicken the sauce if you want plenty of gravy. Turn off the heat once your preferential consistency is almost reached and add the rice vinegar and five spice, stir these in whilst the gravy is still hot and serve immediately by pouring over the sausages, veg and pudding.
Satisfyingly earthy, meaty, tasty and fresh.
Enjoy and feel free to share any anecdotes of attempts below the line!