Whether Yorkshire puddings belong on the Christmas table is a huge topic of debate. But a top chef has weighed in and settled the dispute once and for all. But now a top chef has ended the debate, answered it once and for all, reports The mirror.
Karl Green is head chef at The Unruly Pig in Woodbridge, Suffolk, which has been voted the UK’s best gastropub. He said: “100% yes! There’s no way I’d have a Christmas dinner without Yorkshires.”
He added that he has a sneaky trick to ensure his roasters are in demand. He said: “We experimented with different ways and we found that the best thing was to blanch potatoes in salted water until they were like mash – put them in the freezer and then roast them from frozen and, my God, they were the best potatoes you’ll ever have be able to do. have.
“You can make your potatoes two or three days before the big day and store them in the freezer until the morning, then fry them in beef or vegetable oil, duck or goose fat.”
He also advises brining the turkey in salt and water for a couple of hours. “It helps make it juicier,” he says. Color the turkey in the oven and you’re done.”
And note – the sauce should never be an afterthought. “Turkey gravy is best. Go to the butchers and get bones, legs, wings and neck; roast in the oven until they look like they’re starting to burn and are nicely caramelized. Boil down with a good quality Marsala wine or port.”
But for vegetarians and vegans, he suggests a winning dinner that will feel downright festive — and even make carnivores jealous. “You won’t get better than a salt-baked celeriac wellington,” he says. “I made it for my mother and all the meat eaters wanted it. Makes a great accessory too.”
For dessert? “Shake off the Christmas pudding and have a pistachio tiramisu or Baileys trifle,” he says.
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