Harissa Pork Cheeks Yorkshire Puddings
Prep: 30 minutes
Cook: 15 minutes
Cook: 15 minutes
Medium
Serves 12x large or 24x small Yorkshire puddings
We've teamed up with fellow Great Taste Award producers and B Corp, The Jolly Hog, to bring you these mouth-watering Rose Harissa Pork Cheeks, now available in Sainsbury's.
Made with high-welfare British pork, this aromatic spiced cut of meat works beautifully in our light Yorkshire Puddings to elevate a roast favourite.
Ingredients
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1 pack The Jolly Hog Harissa Pork Cheeks
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340g strong white flour
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1 tsp salt
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8 free range eggs
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600ml full fat milk
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100ml vegetable oil
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50g Belazu Rose Harissa
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50g creme fraiche
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Small handful of chopped fresh parsley, to serve
Method
- Step 1: Mix the flour and salt until combined and set aside.
- Step 2: Whisk the eggs and milk together thoroughly before pouring into the flour mix, whisking gently this time until just combined. Do not overwork the mix. At this stage, you can rest the batter in the fridge for at least 1 hour (or overnight). To make your life easy, store the mix in a jug that you can pour out from later.
- Step 3: When ready to serve, preheat the oven to 220°C / 200°C Fan.
- Step 4: Cut the Harissa Pork Cheeks into small pieces, around an inch long.
- Step 5: Divide the vegetable oil evenly between muffin trays and preheat in the oven for around 4 minutes until the oil is piping hot and smoking.
- Step 6: Pour the pudding mix evenly into all of the muffin trays, filling to around half way up each ring, and then place 1 tbsp of the cubed Harissa Pork Cheeks into the centre of each one. Bake for around 15 minutes until the yorkies are puffy and light.
- Step 7: Serve topped with some extra Belazu Rose Harissa, dollops of creme fraiche, and a sprinkling of chopped parsley.
