Party Food - Mini Rosemary Yorkshires

Published : 07/01/2009 14:35:27
Categories : Party Food and Drinks

If you are planning party food for a buffet for an upcoming birthday or other speciall event, you will want to include Mini Rosemary Yorkshires on your list as they are becoming one of the most trendy party food items around. Partially, because everybody is familiar with Yorkshire puddings and so therefore delighted to see it in finger food form, and partially because the addition of rosemary makes them simply taste good!

Weather you have yet to stumble onto these small delights at a party or not, this is one easy party food item that you will not want to forget to add to your upcoming party buffet. Below is the simple recipe that will make these simple and easy to prepare for your guests.

Ingredients: 4 ounces plain flour 1 egg 2 tbsp sunflower oil ½ pint milk 1 tsp salt 1 tsp rosemary chopped 1 package pork party sized sausages

To begin, preheat the oven to 200 degrees C. Take a 12 hole bun tin and add a couple of TBSP of oil to each hole. Place into the over to heat (it is essential that the oil is really very hot for your yorkshires to rise well).

Sift flour into a large bowl and make a well into its middle adding the egg and half of the milk.

Whisk until the batter appears to be smooth and bubbles appear, and then add the rest of the milk, salt, and rosemary.

Whisk again until the batter has a froth and set aside to stand for at least ten minutes.

While the batter is standing, place sausages on grilling rack and grill turning once until both sides are golden. Place aside to cool for ten minutes.

Head back to the oven and remove your preheated tray, pouring batter into the 12 holes. (Note: Batter may sputter in the preheated tin, so be careful!)

Pop a sausage into each bun and return the tray to the oven for 20-25 minutes until your Yorkshire pudds are risen and cooked.

Serve immediately to your guests, these hot and delicious mini rosemary Yorkshires, favourite party food for any buffet menu!

Share this content

Add a comment

 (with http://)