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For the gluten free Yorkshire puddings:

  • Cornflour 55 g
  • Whole milk 150 ml
  • Egg 150 g
  • Phil Vickery-Gluten Free Flour 80 g
  • Sunflower oil 60 ml

To prepare the beef

For the Phil Vickery Gluten-Free flour mix:

  • Tapioca Flour 100 g
  • Potato Starch 200 g
  • Rice flour 700 g
  1. For the gluten free Yorkshire puddings:

    • Pre-heat the oven to 220c.
    • Place a 12 hole muffin tray onto a baking sheet, fill with 5ml of sunflower oil and place into the oven for 4-5 minutes or until the oil is hot.
    • Meanwhile place the flour mix and cornflour into a bowl and make a well in the centre.
    • Add the eggs, half the milk and whisk well until fully combined. Finally add the rest of the milk and whisk well.
    • Make sure you remix the mixture just before you pour into the hot oil.
    • Cook for 15 minutes, then lower the oven to 200c for another 10-15 minutes until nicely brown and set.
  2. To prepare the beef

    • Preheat an oven to 240°c.
    • Trim the beef of excess fat and cover with the KNORR Professional Garlic puree.
    • Place the beef on a roasting tray and into the preheated oven.
    • Turn the heat down immediately to 200°c and cook for around 1 hour for medium.
    • Remove the beef from the oven cover with baking foil and allow to rest for 20-25 minutes.
    • Prepare the gravy by whisking the KNORR Gravy Granules intoboiling water.
    • Whisk continuously until a smooth gravy is formed.
    • Carve the beef as desired and serve with Yorkshire Puddings, roast potatoes and vegetables.
  3. For the Phil Vickery Gluten-Free flour mix:

    • Mix all flours together thoroughly or place into a food processor and pulse until mixed.
    • Store in an air tight container.

    Disclaimer:
    It is the operator’s responsibility to ensure that the end dish is gluten-free in accordance with the regulatory requirements and check all ingredients to ensure they are gluten-free. For further guidance please download our Gluten-Free Kitchen Guide.

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