Yorkshire Pot

Cooking Instructions

Amaze your friends and try a Yorkshire Pot Boned out Game Birds put inside each other with various stuffing's feeds 10 to 12 people.
Duck, Chicken, Pheasant, Partridge, Venison, Livers.


COOKING INSTRUCTIONS
Preheat oven to 160C/Gas 3
Wrap Yorkshire Pot into a parcel in a large sheet of buttered tin foil.
Cook slowly for about 3 hours.
Remove the tin foil from the Yorkshire Pot and turn the oven up to 200C/Gas 6.
Return to the oven to brown ans crisp the outside for 30 minutes before end of cooking.
Make sure the Yorkshire Pot are cooked through by poking with a knife into the centre - the juices should run clear.
Leave the Yorkshire Pot to rest for 15 minutes before carving.
Remove the string
(which is at the end of each Pot)
Carve straight through the Yorkshire Pot as you would a loaf of bread,
And start and serve from the middle ends of the Pot so each person gets the various game in the Yorkshire Pot.
Serve with a rich sauce,
We use Madeira or Sherry with Double Cream.
Use the sediments left at the bottom of pan, Drain the top fat off.
Add Double Cream heat until thick, Stirring continuously.
Add Sherry or Madeira to taste.

Category: Yorkshire Pot



Good Food Guide

Shaun, Derek & Gloria Fox

Category: Yorkshire Pot



Turkey Pots

Amaze your friends and try a Turkey Pot Boned out Game Birds put inside each other with various stuffing's feeds 10 to 16 people.
Turkey, Chicken, Pheasant, Partridge, Venison, Livers.

COOKING INSTRUCTIONS
Preheat oven to 160C/Gas 3
Wrap Turkey Pot into a parcel in a large sheet of buttered tin foil.
Cook slowly for about 5 hours.
Remove the tin foil from the Turkey Pot and turn the oven up to 200C/Gas 6.
Return to the oven to brown ans crisp the outside for 30 minutes before end of cooking.
Make sure the Turkey Pot are cooked through by poking with a knife into the centre - the juices should run clear.
Leave the Turkey Pot to rest for 15 minutes before carving.
Remove the string
(which is at the end of each Pot)
Carve straight through the Turkey Pot as you would a loaf of bread,
And start and serve from the middle ends of the Pot so each person gets the various game in the Turkey Pot.
Serve with a rich sauce,
We use Madeira or Sherry with Double Cream.
Use the sediments left at the bottom of pan, Drain the top fat off.
Add Double Cream heat until thick, Stirring continuously.
Add Sherry or Madeira to taste.

Category: Yorkshire Pot



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