When you ask a famous chef like Gordon Ramsey what some of his favourite childhood food memories are, he is quick to answer that it must be his mom’s shepherd’s pie, roast potatoes and Yorkshire pudding. This week Zandra Emmanuel of Safari Gardens, Rustenburg will share her authentic recipe for this English staple. Zandra first travelled the world as an air hostess, before working for Sol Kerzner in the 1970”s at the dawning of Sun International. She later worked very closely with Nelson Mandela as a public Relations professional and counts Madiba as one of her mentors. Born a Miss Coetzee, Zandra married an Englishman and moved to Yorkshire where her mother-in-law made sure the new addition to the family was instructed in the ways of this very traditional dish. The English mostly enjoys this dish as a savoury part, filled with gravy, of their main course of roast beef, but its versatility also lends it very well to be a sweet treat for after the meal. So, it’s up to you what you do with this little fluffy gem – have it with gravy or soup, or fill it with custard (like we did!), fruit, cream or ice cream. The recipe could not be any simpler; you will need:
Ingredients:
200g All Purpose Flour
220ml Milk
4 Eggs
Pinch of Salt and Pepper
Oil for baking
Method:
Pre-heat oven to 220°.
Beat the eggs thoroughly until foamy.
Add milk and mix again.
Add flour, salt and pepper.
Mix until the mixture resembles a thin pancake mixture.
In a muffin pan, put a teaspoon of oil in each pocket.
Put the muffin pan in the pre-heated oven in order for the oil to get boiling hot.
Remove from the oven and half fill muffin tin pockets with mixture.
Return the muffin tin to the oven and bake for 20 minutes.
