Paddo Inn’s British Head Chef, Mark Holland shares the secrets behind his famous Yorkshire Pudding Recipe the star of his Gravy Days at the popular Sydney pub in Paddington.
“My Sunday lunch at the Paddo Inn is very close to my heart and is a celebration of my childhood”, says Mark Holland. “I’ve spent many a Sunday sat around the table with friends and family having a big roast. It’s one of my favourite traditions.”
Yorkshire Puddings Ingredients:
- ● 400ml milk
- ● 400g eggs (Approximately 8 Large Eggs)
- ● 400g flour (sieved)
- ● Vegetable OilMethod:
- Place eggs and milk in a large bowl. Using a whisk, gradually sieve the flour into the egg and milk mix until it forms a smooth batter. Pass the mix through a sieve into a container . Cover with cling film and leave overnight. Always whisk the batter the following day before you cook.
- I use muffin moulds for my Yorkshire puddings. Place the muffin mould on a shelf half way up in an oven that is preheated to 220°C . Pour a couple of tablespoons of vegetable oil in each mould and place in the oven until smoking hot.
- Pull the tray out of the oven very carefully so you don’t spill the hot oil and pour the Yorkshire pudding batter into each mould until three quarter full. N.B. It will spill over a bit so be careful not to burn yourself.
- Close the oven door and do not open the door until the puddings are completely cooked). Cook for 10 minutes at 220°C and then reduce to 180°C for another 10 minutes. They should be brown on the outside, crispy but a little doughy on the inside.
- Remove from the oven and leave somewhere warm until serving.
Pigs in Blankets Ingredients:
- ● 10 chipolatas sausage
- ● 10 rashers of bacon
- ● 150g pitted prunesMethod:
- Place the prunes in a pan with water to cover and simmer on the stove for 10 minutes.
- Drain and puree prunes in a blender with salt and pepper then set aside in the fridge.
- Lay each rasher of bacon on a plate, spread the chilled prune puree onto the bacon then place the sausage at the end and roll it up. Store these in the fridge overnight to set.
- Preheat oven to 180°C
- Place the pigs in blankets on a sheet of greaseproof paper and roast in the oven until cooked through, turning occasionally.
Truffle Roast Turkey – The Star of the Show
- 250g (1 stick) unsalted butter (diced)
- 50g truffle paste (or fresh if you’re feeling fancy)
- 1 lemon, zested and juiced
- 1 tablespoon chopped fresh thyme leaves
- 1 5kg fresh turkey
- Kosher salt
- Freshly ground black pepper
- 1 large bunch fresh thyme
- 1 whole lemon, halved
- 1 Spanish onion, quartered
- 1 head garlic, halved crosswise
- 1 litre of chicken stock
- Brine the turkey overnight. Turkey can be quite a bland meat so this injects seasoning into the flesh. Start by making up a 10% salt solution of 8 litres of water to 800g salt (based on a 5kg turkey). Bring the salt solution up to a simmer for 5 minutes then leave to chill. In a large bucket or pan, submerge the turkey completely in salt brine and place a weight on top to keep it completely under water. Leave to brine for roughly 16 hours. Remove from brine and leave to dry in the fridge for two hours.
- Preheat the oven to 220°C
- Soften the butter at room temperature in a bowl for approximately one hour. Add the truffle paste, zest, lemon juice and chopped thyme leaves to the softened butter mixture. Set aside.
- Using a roasting tray with a cooling rack inside, place the turkey on top of the rack. Liberally apply salt and pepper to the inside of the turkey cavity. Stuff the cavity with the bunch of thyme, halved lemon, quartered onion, and the garlic. Very carefully with the tip of your fingers (careful not to rip the skin), lift the skin of the turkey away from the flesh and push half the truffle butter mix under the skin. Then spread the remaining butter over the outside of the bird and sprinkle with salt and pepper. Tie the legs together with string and tuck the wing tips under the body of the turkey.
- Place the roasting tray with the turkey into the 220°C oven and set a timer for 20 minutes. When the timer goes off, the top of the turkey should be golden brown, pour 100ml of chicken stock into the roasting tray and cover the bird with a loose piece of tin foil and turn the oven down to 140°C. Roast for two to three hours, pouring a little more chicken stock into the tray every half hour to continue steaming the turkey. Cook until the thickest part of the turkey breast reads 65°C on a meat thermometer, or until the juices run clear when you cut between the leg and the thigh. Remove the turkey to a cutting board and cover with aluminum foil.
- Leave to rest for at least 1 hour then slice the turkey and serve.
More About Mark Holland
Born in England, now living in Australia since 1995, Mark Holland has over thirty five years experience working as a professional chef in hospitality and associated industries.
Marks skill level spans across many different cuisines which has held him in good stead to teach in his cooking classes which he has done over the past ten years.
Currently Mark is the NRMA’s Australian Caravan +RV Magazines residential chef that contributors and writes the recipes for their bi monthly magazine of which this is an ongoing developing relationship, working closely with Brendan Batty, deputy editor of the magazine. All food related photography by Anthony Warry
Mark has 30 years of working as a professional chef in hospitality & consulting to associated industries