I always add a bit of water to my Yorkshire batter mix. It’s the magic trick that gives it that crisp outside, and light and chewy-soft inside.
Jamie Cooks Christmas
By Jamie Oliver
Smoked trout pâté & red cabbage slaw
with a giant Yorkshire pud
35 mins
Not Too Tricky
serves 8
About the recipe
I love red cabbage at Christmas time – you can grill, roast, caramelise and braise it, or finely slice it into a stunning slaw, like I’ve done here, with flavours that scream Christmas. Served up with a creamy pâté and a giant Yorkie for everyone to tear and share, this is a dead quick, super-easy starter that your guests will absolutely love.
Recipe From
Ingredients
YORKSHIRE PUD
vegetable oil
300g plain flour
300ml whole milk
8 large free-range eggs
PÂTÉ
300g cream cheese
3 heaped teaspoons jarred horseradish
1 large lemon, plus extra wedges to serve
½ a bunch of fresh chives (15g)
300g hot-smoked trout, skin removed and bones removed (ask your fishmonger), from sustainable sources
extra virgin olive oil
SLAW
red wine vinegar
extra virgin olive oil
½ a red onion
½ a red cabbage (500g)
½ a bunch of flat-leaf parsley (15g)
1 apple
1 pear
1 handful of dried cranberries
60g walnut halves
Top Tip
Make your pâté and cabbage slaw up to 2 days before the big day, then cover and store in the fridge until needed.
Method
- Preheat the oven to 220°C/425°F/gas 7. Pour 1 tablespoon of vegetable oil into a 25cm x 35cm roasting tray and place in the oven to get hot (make sure that the shelf is lowered so the Yorkshire has room to rise).
- Put the flour into a bowl with a small pinch of sea salt, gradually whisk in the milk and 100ml of water, then crack and whisk in the eggs, until you have a smooth batter.
- Working quickly but carefully, pull the tray out of the oven and pour in the batter. Cook for 20 minutes, or until risen and golden – don’t be tempted to open the oven door during that time.
- Put the cream cheese and horseradish into a large bowl. Finely grate in the zest of ½ the lemon, then squeeze in all of the juice. Finely chop and stir in most of the chives, then flake in the fish in nice chunks.
- Use a spatula to fold the mixture together gently. Taste and season to perfection with salt and black pepper, then add a drizzle of extra virgin olive oil – you want it to have a bit of attitude, with a good balance of spicy, smoky and salty flavours, so add a little more horseradish or lemon juice, if you think it needs it. Sprinkle over the remaining chives and finish with an extra drizzle of oil, if you like. Cover and place in the fridge.
- To make the slaw, combine 3 tablespoons of vinegar with 6 tablespoons of oil and a generous pinch of salt and pepper in a large serving bowl. Finely chop the onion and toss it in the dressing, then set aside while you very finely slice or grate the cabbage and finely chop the parsley, core and finely slice the apple and pear (toss in a little lemon or vinegar to stop them from browning), then add it all to the bowl, along with the cranberries. Crumble in the walnuts, then toss well to coat.
- Slice or tear up the Yorkshire, then top with a spoonful of pâté and cabbage slaw, serving with lemon wedges, for squeezing over.
Swap chives or chervil for parsley.
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