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Impress your guests with Yorkshire Puddings filled with Ragout Fin

Half term and Christmas holidays can get stressful at times. You are juggling work, household, try to keep the kids entertained and cook for family and friends. How great that Aunt Bessie’s have a fabulous range of products that help us busy mums save time in the kitchen and spend it with our families instead. Their range offers something for all the family and the great thing is that you can create unique dishes by giving traditional meals and flavours your own twist.

For a special treat at the weekend or for an evening entertaining friends, we love Yorkshire Puddings filled with Ragout fin and a little bit of melted cheese on top. It’s a quick and easy dish to make and it always reminds me of Christmas at my nan’s house. Here is how to do it:

What you need for 8:

8 Special Yorkshires from Aunt Bessie’s
26 oz chicken breast
4 cups chicken broth
6 tbsp. butter
2-3 heaped tbsp. flour
1 cup button mushrooms
1 tsp. lemon juice
6 tbsp. white wine
salt
pepper
Worcester sauce
1/3 cup grated cheddar
handful of parsley

Method:

Rinse the chicken under cold water and boil in the broth until cooked properly. Shred the chicken. Melt butter, add the flour and heat while stirring until light yellow. Add a 1/3 of the broth, whisk together and boil the mix for 5 minutes.

Cut the mushrooms and add them and the chicken to the sauce. Bring to the boil and season with white wine, lemon juice and some salt and pepper.

Fill your ragout fin into your baked Yorkshire puddings, sprinkle with cheddar and leave in the oven until the cheese is melted. Sprinkle with some parsley and serve with lemon juice and some Worcester sauce.

 Enjoy!

What you want to tease me a pudding and make me forget my diet? Okay, but only because it’s you and I love your Apple and Blackberry Crumble so much, Aunt Bessie!

This is my entry to Aunt Bessie’s and Britmums’ #HalfTermFood Linky Challenge.

Posted by

Freelance writer and translator that blogs about her adventure as a first time mummy and has a passion for pretty stationery, magazines and interior design.

1 Comment so far

  1. sounds lovely! can I just clarify – do you boil the Ragu mix after you've added the white wine to boil off the alcohol? otherwise you might have some tipsy little ones! I think I'll add the white wine to the broth just to be sure. What size cup should I use for the measurements?

    Reply

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