Ideal fat for roast potatoes and yorkshire puddings

[spokette]

I currently use sunflower oil and the results are disappointing. With the roast potatoes, I parboil the potatoes for 5 minutes, shake them to rough up the edges and then add to hot sunflower oil on a tray in the oven. There is always an after taste which I personally find unpleasant.

With yorkshire puddings, they just don't rise enough (I use 100g plain flour, pinch of salt, one egg and half pint of skimmed milk). Is this due to the sunflower oil not being hot enough even though the oven is set to 220 C?

Any advice/tips will be appreciated.

Thanks

Goose fat for the potatoes.

goose fat for potatoes

LARD for yorkshires, ok so not healthy in the slightest but it heats to a higher temp than oil

Hijack.... can you just go and buy goose fat or do you have to cook your own goose?

you can just buy it

it works brilliantly

Is goose fat only available at Christmas time?

you can buy it!!!

Yes you can buy goosefat - will be quite easy to get atm because of Christmas, I should think.

goose fat - I tried it once and have never gone back

tubs of it with the fresh stock etc in Tesco and Waitrose all year round

or use lard (in blocks with the butter)

How much batter should I pour into each casing? A dollop or half fill?

You can buy tins of goose fat and can drain and reuse it a few times. (Also a must for making confit of duck which is my thing atm))

you can reuse goose fat?!?! I didn't know that!

Doesn't reused oil become more carcinogenic? DISCLAIMER I am a science-no-nothing.

pudding proportions don't sound quite right - I use 2 oz (ie about 50 g) flour, 1 egg and 1/4 pt skimmed milk for 12 small puds. You may want to either add another egg and make more/bigger or halve the others.

Not lard for the puds - should be BEEF dripping saved from previous joint!

Would you use goose fat for roasting vegetables too?

Also, how much batter for individual yorkshire puddings please?

TIA and thanks for the education about goose fat!

I use olive oil for veg

Sorry EmnsMum, X-posted. Thanks!

You can also use Flora White - seems to work much better than Sunflower oil and is an alternative to goose fat or lard for vegetarians. Fill your tin about half full. The tin should have been put in the oven - right at the top if it isn't a fan oven - in advance and the fat should be very hot.
My recipe to make 4 Yorkshires - fitting those Yorkshire Pudding tins is:
2oz plain flour/1/4 pint milk/ 1 egg/ black pepper. I add the flour to the milk/egg mix which is not traditional, but it still works.

Thanks MascarooHara, that is what tend to use.

i use olive oil for veg too

Oops, when I wrote "fill your tin half full" I meant fill your tin with Yorkshire mixture - not hot fat!

Thanks Lilymaid.

You can reuse goose fat a few times, it is oil you shouldn't reuse.

www.deliaonline.com/recipes/yorkshire-pudding,745,RC.html That's the recipe I use for yorkshire puddings except I put it into a 12 hole muffin tray. The casings should be less than half full, I used sunflower oil yesterday and the oil was very hot before I put the batter in.

Trex lard is the best thing to use IME.