Mini Yorkshire Puddings with Parma Ham and Cream Cheese

17

Ingredients

  • 16 mini Yorkshire puddings
  • 100g cream cheese
  • 100g crème fraiche
  • 8 Technique: Slicing Cutting a larger piece of food into even pieces or strips. I know this Teach me, please slices Parma Ham, halved
  • 1 large handful watercress, to serve
  • For the pistou:

  • 20g basil leaves
  • 1 clove garlic, Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please chopped
  • 20g Technique: Grate Shredding a large ingredient to produce small, evenly-sized morsels. You can grate ingredients using a grating disc fitted inside your food processor. I know this Teach me, please grated Parmigiano Reggiano
  • 100ml olive oil
  • Pinch of cracked black pepper

Use imperial measurements

Method

How to make Mini Yorkshire Puddings with Parma Ham and Cream Cheese

Preheat the oven to 200°C. Roast the Yorkshire puddings for 4-5 minutes, or according to pack instructions, until crisp and golden brown. Cool.

Meanwhile, Technique: Blend Mixing two or more ingredients with another so that they combine together as one mixture. You can also use the main blade of a food processor to blend. I know this Teach me, please blend all the ingredients together for the pistou in a food processor until smooth.

Combine the cream cheese with the crème fraiche then stir in half of the pistou sauce.

Spoon teaspoons of cream cheese mixture into the bottom of each Yorkshire pudding, top with a little more pistou and then finish with a sprig of watercress and half a Technique: Slicing Cutting a larger piece of food into even pieces or strips. I know this Teach me, please slice of Parma Ham.

Recipe courtesy of Parma Ham