Yorkshire Puddings

4 eggs

whole milk

flour

lard

kosher salt

https://www.seriouseats.com/recipes/2015/12/the-best-yorkshire-pudding-popover-recipe.html

https://www.gordonramsay.com/gr/recipes/redirected-recipes-to-grr/yorkshire-puddings/

https://www.allrecipes.com/recipe/95339/sky-high-yorkshire-pudding/

SHORT RIB RAGU

• 2 tablespoons vegetable oil
• 3 1/2 to 4 pounds short ribs, each about 2-inches long, cut flanken style, across the ribs – 4 lb. (2 kg) bone-in beef short ribs
• Salt and freshly ground pepper
• 1 dried bay leaf
• 2 sprigs fresh rosemary
• 5 sprigs fresh thyme
• 2 sprigs fresh flat-leaf parsley
• 4 small carrots, diced
• 2 stalks celery, diced
• 1 medium onion, diced
• 2 medium shallots, diced
• 1 tablespoon all-purpose flour
• 2 tablespoons tomato paste
• 1/2 cup ruby port
• 2 cups red wine, such as cabernet
• 1/2 head garlic, cloves separated and peeled
• 3 1/2 cups homemade beef stock
• 1 pound pappardelle or other long, flat pasta
• Chopped parsley
• Grated Pecorino Romano, for garnish
• Basil
• 2 oz. (60 g) prosciutto, cut into narrow strips
• 1 cinnamon stick
• 1 tsp. ground cumin
• 1 lb. (500 g) fresh pappardelle
• Grated Parmesan cheese for serving
• 1/4 lb. hunk of pancetta, cut into small cubes
• 1/4 tsp. crushed red pepper (i like to use 1/2 tsp. for a little more heat)
• 1 tbsp. flour
• 1 tsp. anchovy paste
• 28oz. can of whole, peeled tomatoes (preferably San Marzano Tomatoes)

https://www.williams-sonoma.com/recipe/short-rib-ragu-with-fresh-pappardelle.html

http://www.foodnetwork.com/recipes/bobby-flay/short-rib-ragu-with-pappardelle-and-pecorino-romano-recipe-1938886

http://www.thedefineddish.com/slow-cooker-short-rib-ragu-over-pappardelle/

HUKA LODGE COOKIES

• 1000g butter
• 500g icing sugar
• 1000g flour
• 375g cornflour
• 125 g cacao powder

Cut the butter in small pieces and put in the bowl of a stand mixer fitted with a whisk and add the icing sugar and vanilla.

Beat at medium – high speed until light and fluffy

Change to paddle and add the flour, corn flour and cacao powder and whisk until combined.

Wrap the dought in plastic and place in fridge until set.

Remove wrap and brush with egg white and roll in Demerara sugar.

Bake at 170 c for 10-12 minutes or until golden.