Ee By Gum Where's My Whippet Lasagne

Ee By Gum Where's My Whippet Lasagne Suitable For Vegetarians suitable for vegetarians Biscuit Threat Low low biscuit injury risk

2011, Chef Kirsty

Ee By Gum Where's My Whippet Lasagne

Ingredients used in Ee By Gum Where's My Whippet Lasagne

INGREDIENTS:

  • passion fruit
  • Muller cherry corner yoghurt
  • bottled lager
  • packet of chargrilled chicken pasta sauce mix
  • value pitta bread
  • granulated sugar
  • strong cheese & onion crisps
  • frozen Yorkshire puddings

METHOD:

Topping the puddings with caramelised lagery foam

Heat the oven to 220°C. Place four of the Yorkshire puddings on a baking tray but do not put them in the oven yet. Open the cherry yoghurt and empty the yoghurt into a small pan and the cherries into a bowl. Put the yoghurt on a gentle heat and stir in the chargrilled chicken pasta sauce mix. Heat the mixture to thicken, stirring frequently to prevent it from sticking. Remove from the heat and allow to cool. Cut open the passion fruit and empty its flesh and seeds into the bowl containing the cherries and mix together thoroughly. Spoon this micture equally into the centre of the Yorkshire puddings. Then cut small squares of pitta bread and place these as lids across each Yorkshire pudding, covering the passion fruit filling. Finally, take about a tablespoon full of the chargrilled chicken pasta cherry yoghurt sauce and top the centre of each Yorkshire pudding. Put the baking tray in the oven to cook the puddings for ten minutes or until they are crispy.

Ouch! After trying Eee By Gum Where's My Whippet Lasagne, Chef Al attempts to clean the coating of caramelised lager foam from his teeth using a scouring pad

While you're waiting for the Yorkshire puddings to cook, pour the lager into a second pan and bring to the boil, stirring constantly and progressively adding sugar so that the mixture thickens and caramelises as it froths. Ideally, this will create a sugary lagery foam that keeps its light texture and appearance when it cools and solidifies. This requires precise temperature control and timing. When the foam is ready it will have turned golden brown and thickened to the consistency of beaten egg white. When it reaches this point, immediately remove the puddings from the oven and arrange them on a serving plate. Then, using a metal spoon (not a gobi scoop), gently spoon a thick layer of foam on the top of each pudding. Finish off each pudding with a single large cheese & onion crisp placed on top, and decorate the edges of the plate with passion fruit pulp.

Andy: "I know there's a whole series of really disgusting individual tastes here but all mixed together it's actually not that bad."

Al: "It tastes really bad to start with. Then it gets better. Then it gets worse again, and you realise it's permanently attached to your teeth."

Andrew: "Aargh! I can't get rid of it!"

Kirsty: "Oh! It won't come off the plate either..."

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