Baby Yorkshire puds with creamy smoked trout and horseradish pate recipe

By Jamie Oliver from Jamie's Great Britain

Serves 6 to 8

Ingredients

For the creamy smoked fish

• 125g cream cheese
• 2-3 heaped teaspoons jarred horseradish
• 1 lemon
• a small bunch of fresh chives, finely chopped
• sea salt and ground pepper
• 125g hot-smoked trout, skin removed
• rapeseed oil

For the Yorkies

• (makes 16 baby Yorkies)
• vegetable oil
• 2 large free-range eggs
• 100g plain flour
• 100ml milk
• lemon wedges, to serve

Method

1. Put the cream cheese into a mixing bowl with the horseradish, the zest of 1 lemon and the juice from half, and mix together. Mix in most of the chopped chives, then have a taste and add a pinch of salt and pepper. It’s very important that this mixture has a bolshie attitude – it should be hot, smoky, salty, so add more horseradish or lemon juice if needed. Flake in the trout, removing any skin and bones, then use a spatula to fold the mixture together gently so you have smaller bits and nice chunks. Decant into a single nice serving dish or several little bowls or cups, then drizzle over a little rapeseed oil and sprinkle over a few more chopped chives.
   
2. Cover with clingfilm and put into the fridge to get nice and cold.
   
3. When you’re nearly ready to eat, preheat the oven to full whack (about 240°C/475°F/gas 9) while you take your Yorkshire pudding batter.
   
4. Get yourself a mini muffin tin (you can buy these easily online or in cooks’ shops) and pour a little thimble of vegetable oil into the 16 compartments of the tin, so you have a thin layer covering the bottom of each. Pop the tray on to the top shelf in the hot oven for around 10 to 15 minutes, so the oil get so hot that it smokes. While you’re doing that, aggressively beat the eggs, flour, milk and a pinch of salt and pepper together, either by hand or in a food processor, until light and smooth. Transfer the mixture into a jug.
   
5. Carefully take the tray out of the oven and quickly and confidently pour the batter into the hot tin so it nearly fills each well. Return the tray to the top shelf of the oven to cook for around 10 to 12 minutes, or until the Yorkies are puffed up and golden. Whatever you do, don’t open the oven door! Get your cold cups and bowls of potted fish out of the fridge and serve on a board with those sizzling hot little Yorkies and some lemon wedges.
   
6. To. Die. For.
   

rich chocolate truffle pie

 

Ingredients

• 12 ounces semisweet chocolate chips
• 1 1/2 cups heavy whipping cream
• 1/4 cup sifted confectioners' sugar
• 1 tablespoon vanilla extract
• 1 (9 inch) prepared chocolate cookie crumb crust

Directions

1. In microwave dish combine chocolate chips and 1/2 of the cream. Cook on high for 1 to 2 minutes, stirring every 30 seconds until smooth. Cool to room temperature. Stir in sugar & vanilla. Set aside.
2. In small bowl, beat the rest of the cream until soft peaks form. Beat in chocolate mixture on high speed 1/3 at a time. mix well and spoon into crust.
3. Refrigerate at least 8 hours before serving.