BetterHomesAndGardensAustraliaDecember2015_

Mini Yorkshire puddings

with rare beef and

horseradish cream

Preparation time: 10 mins

Cooking time: 25 mins

Makes 24

500g beef fillet

Sea-salt flakes and freshly

ground black pepper, to season

2 Tbsp extra virgin olive oil

1 egg

90ml low-fat milk

85g plain flour

1 tsp fine salt

¼ cup vegetable oil

200g crème fraîche

1 Tbsp horseradish cream

¼ cup chives, finely chopped

Micro herbs, to garnish

1 Preheat oven to 220°C. Season

beef generously, then rub with olive

oil. Heat a large, non-stick ovenproof

frying pan over a high heat and cook

beef, turning often, for 5 minutes.

Transfer to oven and cook for a

further 10 minutes. Remove from

oven and cover loosely with foil to

rest for 15 minutes. Slice thinly.

2 Meanwhile, put egg, milk, flour

and salt in a large bowl and whisk

until just combined and smooth.

Pour vegetable oil into 24 holes of a

24-hole mini-muffin tray and place in

oven for 10 minutes or until oil is

very hot. Pour in batter and bake for

12 minutes or until puffed. Remove

from tins, then cool on a wire rack.

3 Put crème fraîche, horseradish

cream and chives in a small bowl,

whisking until smooth. Season, then

spoon a little onto puddings. Top

with beef and garnish with micro

herbs. Serve with remaining

horseradish cream on the side.

Crab cakes on a stick

Preparation time: 10 mins

Cooking time: 10 mins

Serves 12

400g raw crab meat

4 green shallots, thinly sliced

2 cloves garlic, crushed

2 tsp fish sauce

2 cups dried multigrain

breadcrumbs

1 cup aioli

2 tsp Dijon mustard

¼ cup roasted red

capsicum strips

Juice of 1 lime

1 tsp Tabasco sauce

½ cup plain flour

2 eggs

1 Tbsp water

½ cup plain flour

Vegetable oil, for deep-frying

Sea-salt flakes and freshly

ground black pepper, to season

Lime wedges, to serve

1 Put crab meat, shallots, garlic,

fish sauce and ½ of the

breadcrumbs in a large bowl, mixing

to combine. Roll 1 Tbsp of mixture

into a ball and place on a tray.

Repeat to make 24 balls. Refrigerate

for 10 minutes or until firm.

2 Meanwhile, put aioli, mustard,

capsicum, lime juice and Tabasco

in the jug of a blender and puree

until smooth. Set aside.

3 Put flour in a bowl and remaining

breadcrumbs in another bowl. Put

eggs and water in a third bowl and

beat to combine. Toss balls in flour,

shaking to remove excess. Next coat

in egg mixture, then breadcrumbs.

4 Pour enough oil into a large deep

saucepan until 5cm deep. Heat to

180°C on a cook’s thermometer or

until a cube of bread turns golden in

30 seconds. Cook balls in 2 batches,

turning several times, for 3 minutes

or until golden. Drain on kitchen

paper. Season, then thread pairs of

balls onto skewers. Serve crab cakes

with aioli mixture and lime wedges. Photography Andre Martin; styling Sandy Parker; food preparation Mandy Sinclair

Crab cakes on a stick

These little balls just zing

with the tangy aioli dipping

sauce and lime wedges.

Mini Yorkshire

puddings with

rare beef and

horseradish cream

Great finger food, these lovely

morsels will disappear fast.

fastfood

Mini Yorkshire puddings with rare

beef and horseradish cream

Any remaining cooked beef makes

a great filling for finger sandwiches.

Milk jellies with granita

Keep spare granita in an airtight

container in freezer for up to 2 weeks.

Cook’s tips

214 BETTER HOMES AND GARDENS, DECEMBER 2015 bhg.com.au