Ingredients
For the Yorkshire puddings (make this the day before)
8oz/225g flour
8 medium free-range eggs
1 pt/0.57 litre milk
salt and pepper
For the sauce
1 litre/1 pint 15¼fl oz fresh beef stock
2 onions, sliced
2 cloves of garlic, chopped
fresh thyme
200ml/7¼fl oz red wine
balsamic vinegar
unsalted butter
salt and freshly ground black pepper
To serve
foie gras
Method
1. To make the Yorkshire puddings pre-heat the oven to 220C/428F/Gas 7.
2. Put a few drops of oil into a small muffin tray and put into the oven. When the tray is hot, pour 2.5cm/1in of mixture into each hole and replace in the oven. Cook for about 8-10 minutes until the mixture has puffed up. Then cool on a cooling rack.
3. To make the sauce heat a pan on the stove and add the sliced onions and garlic and a little butter and cook well to colour.
4. Add the wine and stock and bring to the boil adding the balsamic vinegar and thyme and reduce. Season.
5. Serve the Yorkshire pudding warm with a piece of foie gras in the middle and the sauce on top and around the edge.
6. Serve with roast potatoes and veg.
