- Time 25 min minutes
- Serves 4 or more
- Easy
Ingredients
- 200g of Barbers 1833
- 350ml milk
- 200ml water
- 3 large Eggs
- 150g plain flour
- 1 tsp of salt
- 3 tbsp of chopped spring onions
- Garnish chopped fresh parsley
- Butter for greasing
- 50g of Butter
- 3 Pheasant breasts cubed
- 2 Tbsp of fresh cranberries
- 50g Plain flour
- 500ml of Milk
- Salt and Pepper
- 3 tsp of sugar
- Glug of brandy
Method
- Preheat oven to 425°F (220°C).
- In a blender, place milk, eggs, flour, and salt; process just until smooth. Let rest for 10 minutes in the fridge
- In a small bowl, mix together 100g of the grated cheese .
- Next lightly grease the muffin tray
- Place a 12-cup mini muffin pan in oven for 5 minutes to preheat. Remove from oven, and. Remove from oven. Working quickly, spoon batter into muffin cups, dividing evenly among each. Top each with 1 tablespoon (about 4 grams) cheese mixture.
- Bake until puffed and golden brown, 15 to 18 minutes. Garnish with chopped parsley, if desired. Serve immediately.
- Gently bring 500ml whole milk to the boil in a small saucepan
- Melt 50g butter in another saucepan, then add 50g plain flour. Stir continuously until a paste forms – this is called a roux. Continue cooking for 2 mins. Add the milk to the roux gradually, stirring as you go, until you get a smooth sauce. Cook for 5-10 mins, add 100g of Barber’s 1833 Cheddar that has been grated, stirring continuously, until the sauce has thickened. Season to taste.
- In a small frying pan add the finely chopped onions along with a knob of butter-cook until soft
- Now add the cubed pheasant (or your protein of choice) cook though. Now add the brandy, cranberries, sugar and cook for a further five minutes on a low heat.
- Next combine the white sauce and set aside.
- Now spoon a teaspoon of the sauce into the well of the Yorkshire puddings and return to the oven for 5 mins
- Now serve