Individual Savoury Rabbit Puddings From Leftover Roast Recipes

INDIVIDUAL SAVOURY RABBIT PUDDINGS - FROM LEFTOVER ROAST

Steps:

• Preheat oven to 210°C.
• If you are using a traditional metal muffin tray grease it then preheat for 10 minutes prior to baking.
• Prepare the french stick by cutting into 8 rounds, then in a separate bowl crack eggs, whisk them together and then whisk the milk inches.
• Soak the bread rounds in the egg mixture until completely drenched, about 20 minutes, like french toast.
• Combine rabbit and veggies in a bowl, slowly add cream to coat and make a dry sauce.
• Add the diced chile.
• When the bread rounds in the egg mixture are ready,.
• Cut the puff pastry into 9cm diameter rounds, or wide enough to cover the bottom and sides of each muffin hole to just a little below the rim.
• Fill with the rabbit mixture to the puff pastry line.
• Place the bread in the egg mixture on top of each pudding and push them firmly down into the rabbit mixture.
• Bake for 20 minutes or until top of bread is dark gold and crispy.
• The puddings are moist but don't have any sauce in the centre so I served them with a mushroom sauce which was absorbed beautifully by the rabbit puddings. Serve as a main with sauce and veggies, or appetizer just with the sauce. This looks different, and your guests will be excited to try them, a great and inexpensive way to use up leftovers.
• Serve with a creamy chardonnay.

INDIVIDUAL YORKSHIRE PUDDINGS WITH RARE ROAST BEEF

Steps:

• Make batter:
• In a blender blend batter ingredients until smooth and transfer to a bowl. Let batter stand, covered, 1 hour.
• Preheat oven to 425°F.
• Put 2 mini-muffin pans on 1 baking sheet and put remaining pan on another baking sheet. Spoon 1 teaspoon oil into each cup. Put first baking sheet in middle of oven 3 minutes to heat oil in cups. Working quickly, pour 2 teaspoons batter into hot oil in each cup and bake in middle of oven 18 minutes, or until pudding shells are golden and puffed. Remove shells from cups with tongs and cool on racks. Repeat procedure with other baking sheet. Shells may be made 3 days ahead and chilled, covered, or 1 month ahead and frozen in airtight containers. Bring shells to room temperature and recrisp in a 300°F. oven 10 minutes.
• In a small bowl stir together sour cream, horseradish, and parsley and transfer to a small pastry bag fitted with 1/8-inch plain tip.
• Fold a few beef slices into each shell and pipe 1 teaspoon horseradish cream onto each pudding. Garnish puddings with parsley.

INDIVIDUAL SAVOURY BREAD PUDDINGS

Steps:

• In a food processor or blender, whirl bread to make 2 cups soft breadcrumbs.
• In large bowl, combine bread crumbs, milk, Cheddar, peppers, egg yolks, mustard and Worcestershire.
• In a separate bowl, beat egg whites until stiff peaks form. Fold into bread crumb mixture. Spoon into 6 greased 1-cup souffle dishes or into 8 greased 6-oz custard cups.
• Bake puddings in centre of 375° oven for 35 to 40 minutes for souffle dishes and 30 to 35 minutes for custard cups; or until puffed and golden brown on top. Serve immediately.

JILL'S GG ROAST SUET PUDDING

Steps:

• Sift Self raising floor, add Suet baking powder and salt and mix or blend until smooth (no lumps of suet)
• Whilst blending/mixing add enough warm water to bring mixture into soft dough (not too wet or dry)
• Once the Roast Joint is removed for resting roughly roll dough into rough roasting tray size (not too heavy handed as the mixture will not rise) and sit into roasting juices. baste with juices and place in oven for 25mins or until golden brown. Oven Temp around 180-200C/gas 7-8
• baste at least twice through out cooking time, allow 10-15mins before first baste (allowing for the dough to rise)
• Please note the dough does not rise significantly, only about double.