MANON’S CUSINE
Here’s a great twist on the classic Yorkshire pudding, Manon’s mini Yorkshire puds stuffed with fresh smoked trout and shrimp, and vegetarian chestnut and mushroom. The perfect finger food for any Christmas party, New Year, birthdays or just a posh Sunday roast
Serves 10
(COOKING + PREP TIME 40 MINS)
Ingredients
- 1 large orange
- Knob of unsalted butter
- 1 pack of 350g of fresh cranberries
- 2 tbsp of granulated sugar
- 2 Large eggs
- 100ml of milk
- 100g of self-raising flour
- Vegetable oil
Seafood Pud
- 400g of smoked trout slices
- 100g of cooked king prawns
- ½ juice of a lemon
- Handful of chopped chives
- 3 tbsp of cream cheese
- Salt + Pepper
- 1 avocado
Mushroom and Chestnut Pud
- 100g of pre-cooked chestnuts
- 100g of chestnut mushrooms
- ½ a bag of spinach
- Zest of 1 lemon
- Salt + Pepper
- 1 tsp of smoked paprika
- 3 tbsp of cream cheese
Method
- Turn on the oven to 220°C. In a saucepan on medium heat, add the knob of butter and let it melt before adding in the sugar. Then mix well and squeeze in the juice of the orange. Tip in the cranberries and mix well, stirring occasionally until it forms a thicker consistency, taking 10-15 minutes. Let the mixture cool.
- Prep the avocado by slicing in half carefully and taking out the stone, then place into a small bowl with salt and pepper and then mash, set this to the side in the fridge.
- For the batter – place the flour and eggs in a bowl, whisk until you have created a smooth consistency. Add a pinch of salt and then the milk, mix again until smooth and place into the fridge.
- Place a cupcake tray with either 6-12 compartments and add a little splash of vegetable oil and place in the oven for around 12-15 minutes for the oil to get hot.
- Dice up the chestnuts and mushrooms and add into a pan with a little olive oil. Fry for 4-5 minutes on medium heat before chopping the spinach up and adding to the pan to while. Season the mixture well with salt, pepper and the lemon zest, then set to the side and cool before adding the cream cheese and smoked paprika.
- Now for the seafood pud – dice the smoked trout and prawns into a mince-like consistency, season with salt and pepper in a bowl and add the lemon juice along with the chives a glug of extra virgin olive oil, place back in the fridge until time for serving.
- Once the oil is nice and hot in the cupcake tray, carefully take out the tray and fill with evenly with the batter. Place back in the oven for 15 minutes, turn down the temperature to 190 degrees fan.
- When the Yorkshire puddings are cooked set to the side and cool for a few minutes before stuffing with the two different fillings.
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