The other night, we invited some friends around for dinner and I thought that I would have a play with some of the ingredients that I had found at the Belconnen Fresh Food Markets. I was really excited to purchase some ghee and I thought that it would make some awesome yorkshire puddings.

I had been told that I would be disappointed by yorkshire puddings. But I don’t know if it was the ghee or the fresh grated horseradish or the fact that I had paired them with some delicious eye-fillet steaks with homemade tomato sauce… but these yorkshire puddings rocked my socks!

FANCY STEAK AND CHIPS

500 grams of potatoes

100 grams of eschallots

100 grams of kale

olive oil 

salt and pepper

6 eye fillet steaks

6 strips of streaky bacon

3 medium red onions

1 tablespoon balsamic vinegar

1 teaspoon sugar

2 eggs

160mL milk

1 tablespoon freshly grated horseradish (but you could use horseradish cream if you were unable to find it)

1/2 cup of self raising flour

40 grams of ghee

Preheat your oven to 180 degrees.

Peel and slice your potatoes into thick chips. Toss in a baking dish with the peeled eschallots, kale, oil and season and bake for 1 hour.

Whilst the ‘chips’ are in the oven, slice the red onions and simmer with balsamic vinegar and sugar until soft. Allow to cool slightly before spreading a little on the streaky bacon and then wrapping around the outside of your steak. I secured mine with a tooth pick, but you could also use some butcher’s string.

Sear your steaks in a frying pan before transferring to the oven to cook until your liking.

Place the eggs, milk and horseradish in a bowl and whisk to combine. Gradually add the flour and whisk until smooth. Set aside for 30 minutes. 

Divide the ghee between 6 muffin tins. Place the tin on a tray and allow to heat up in the oven for 5-7 minutes. Remove from the oven and then divide the batter between the muffin tin. Bake for 20-25 minutes or until puffed and golden.