English Cottage Loaf
Ingredients
(2 servings)
1 1/2 Envelopes dry yeast or 1 1/2 cakes fresh yeast
1 ts Sugar
2 1/2 c Warm or lukewarm milk
1 tb Salt
6 To 7 cups all-purpose flour or bread flour
Rolled oats
1 Egg blended with 2 Tbs milk or cream (glaze)
Instructions
Makes 2 medium loaves
Sprinkle dry yeast and sugar over warm milk (105 - 115 F)
in large bowl; stir to dissolve. If using cake yeast,
crumble yeast into large bowl. Stir in sugar and lukewarm
milk (95 F). Let stand until foamy.
Add salt and 2 cups flour. Whisk in until smooth. Using
spoon, mix in enough remaining flour to form soft dough.
Knead on floured surface until smooth and elastic,
kneading in more flour if sticky, about 10 minutes.
Grease large bowl. Add dough, turning to coat entire
surface. Cover bowl with plastic. Let rise in warm
draft-free area until tripled, about 2 hours.
Gently knead dough in bowl until deflated. Cover and let
rise again until doubled in volume, about 1 hour.
Cover 2 baking sheets with oats. Gently turn dough out on
lightly floured surface and divide in half. Cut off 2/3 of
1 piece of dough and gently knead into round. Place on
prepared sheet; form well in center. Gently knead
remaining 1/3 of dough piece into round and set in well
atop first piece. With floured finger, make hole down
center of both rounds to baking sheet. Repeat with
remaining dough half. Cover with waxed paper or towel. Let
rise in warm draft-free area until doubled in volume, abut
30 minutes.
Preheat oven to 425 F. Brush loaves with glaze. Bake until
golden brown and loaves sound hollow when tapped on
bottom, about 35 minutes. Immediately transfer to rack and
cool.
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Traditional English
Scones
Ingredients
(10 servings)
2 1/2 c All purpose flour
1/2 c Bread flour
6 tb Sugar
1 1/2 tb Baking powder
3/4 ts Salt
4 1/2 tb Chilled unsalted butter, cut into pieces
1 Whole milk
2 lg Eggs
1 lg Egg yolk
1 c Raisins (optional)
1 Egg yolk beaten with 2 Tbsp water
Strawberry Preserves
Instructions
Servings: 10
Preheat oven to 375 degrees F. Butter and flour heavy
large cookie sheet. Mix first 5 ingredients in large bowl.
Add butter and cut in until mixture resembles fine meal.
Add milk, eggs and yolk, then raisins, and mix until
thoroughly incorporated. Turn dough out onto lightly
floured surface. Press dough into 1-inch-thick round. Cut
out rounds using floured 3-inch round cookie cutter.
Gather scraps and re-form into 1-inch-thick round. Cut out
more rounds.
Transfer rounds to prepared baking sheet, spacing evenly.
Brush with glaze. Refrigerate 15 minutes. Bake until
golden brown, about 25 minutes. Serve scones warm with
berry preserves.
Makes about 10
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English Muffins
Ingredients
(6 servings)
1 1/2 c Milk, scalded
1 tb Sugar
3 c Flour
1 ts Salt
1/2 Cake dry yeast
1 Egg, well beaten
1/8 ts Baking soda
Instructions
Soften yeast in milk, add sugar and salt. Add sufficient
flour to make a drop batter. Beat thoroughly. Set in a
warm place and allow to become light. Add egg and baking
soda. Beat thoroughly. Cook in muffin rings on hot
griddle. Cook slowly on one side, then turn to complete
cookery. If muffin rings are not available the batter may
be cooked on the griddle. Serve with butter or butter
substitute and sirup. 18 muffins.
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English Steak & Kidney Pie British Isles
Ingredients
(6 servings)
2 Beef Kidneys*
3/4 lb Round Steak
1 Flour
1 Salt and Pepper
1 tb Oil
1 c Chopped onion
1 Hot water
1 Bay leaf
2 Sprigs parsley
1 Celery leaf top
1/2 c Mushrooms
1/2 c Diced carrots
2 tb Flour (heaping)
1/2 c Cold water
1 Pastry for 1 crust
Instructions
English Steak & Kidney Pie (British Isles)
*4 Veal kidneys may be used for a milder flavor
Remove the skin and coarse parts from the kidneys. Wash in
salted water. Cut into 1" squares. Pound flour into round
steak and cut into pieces. Combine flour, salt and pepper.
Dredge kidney in seasoned flour. Heat oil in heavy skillet
and brown beef cubes on all sides, add onion and kidneys
and cook slowly until brown. Cover meats with hot water,
add bay leaf, parsley and celery tops. Cover tightly and
simmer for 1 hour. Remove meat to deep baking dish. Add
mushrooms, carrots. Mix 2 T flour with 1/2 cup water and
add to pan liquor to thicken it. Pour over meat and
vegetables and top with pastry crust. Bake in 350 degree F
oven for about 1 hour.
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Title: English Crumpets
Yield: 1 Batch
Ingredients
1 lb plain flour
1 pt milk
1/2 oz fresh yeast
1 ts salt
1 pn sodium bicarbonate (large)
4 tb warm water (about)
--------------------------TO GREASE GRIDDLE
ETC---------------------------
1 suet or lard
Instructions
Warm the flour in a bowl in the late warming part of the
stove, or stand it in a rack above the cooker. Heat the
milk to body temperature (a clinical themometer can be
used if you don't have a kitchen one), then fork up the
yeast with 3 tbs of the milk. It will soon cream and swell
into frothiness. Make a well in the centre of the flour
and pour in both the yeast mixture and the rest of the
warm
milk. beat for a good 5 minutes (an electric beater can be
used, 3 minutes will be enough). Cover the bowl and leave
to rise in a warm place for an hour. Dissolve the
bicarbonate of soda in the warm water, add it to the
mixture, beating it in thoroughly, then leave it
to rise for another hour.
Grease the griddle with lard or suet, and grease the
crumpet rings (rings about 4" diameter, 1/2" high, Tala
make them, but they're not essential). Place the rings on
the griddle and heat it when the dough is ready. Pour
spoonfuls of mixture to half fill the rings, and leave
for a few moments to cook. Turn them over when the top
part loses its liquid appearance, and finish the cooking.
Ease off the rings, and start again with some more dough.
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Title: English
Toad In The Hole
Yield: 4 Servings
Ingredients
1 1/3 c flour
1 ts salt
3 eggs; lightly beaten
3/4 c milk
3/4 c water
1 lb sausage
Instructions
Approx. Cook Time: :55
Several hours before serving, prepare batter. Combine
flour, salt and pepper in bowl. Add eggs, milk and water.
Whisk together or beat with electric mixer till well
blended. Let batter sit fridge, stirring occasionally.
Preheat oven to 400F. Place sausage in 8"x 8" square metal
pan. Bake in oven till browned on all sides, turning
occasionally, about 8 to 10 minutes. Drain off fat,
leaving enough to cover the bottom of the pan. Pour batter
over sausages in pan. Return to oven, bake 35 to 45
minutes or till top is brown and crisp.
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Title:
Traditional English Bread Pudding
Yield: 4 Servings
Ingredients
8 sl buttered white bread
2 oz sultanas
1 grated rind of one lemon
2 eggs; (can use egg beaters
-if u
3 level tbsps caster sugar
1 pt vanilla flavoured milk
Instructions
Remove crusts, cut bread into 1 inch squares. Place in
lightly buttered ovenproof dish, with alternate layers of
sultanas mixed with the grated lemon rind. Beat eggs
lightly w/2 Tbsps of sugar and all the milk. Pour
custard over bread, sprinkle remaining sugar over the top
and bake in a preheated oven at 350ø for about 30 mins.
Let cool slightly and enjoy! With this English style
dessert you do not need any other sauce.
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Title:
Yorkshire Pudding - English
Yield: 1 Servings
Ingredients
1 1/2 c sifted flour
1/2 ts salt
2 eggs
1 c buttermilk or sweet milk
1 beef drippings
Instructions
Sift flour and salt together. Form well in center of
mixture. Break in eggs. Add milk. Mix gradually. Beat
until smooth.Continue beating for 5 minutes. Leave
drippings from roast beef in roasting pan to cover bottom.
Pour batter into hot drippings. Bake at 400 degs for 40
minutes. Cut into squares.
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Title:
Bangers (English Sausage Making)
Yield: 4 Lbs
Ingredients
------------------------BANGER
SEASONING------------------------------
5 ts ground white pepper
2 1/2 ts mace
2 1/4 ts salt
2 ts ground ginger
2 ts rubbed sage
1/2 ts nutmeg
----------------------------SAUSAGE-----------------------------------
2 1/2 lb boneless lean pork shoulder
-or loin; cut in cubes
1 lb fresh pork fat in cubes
1 1/2 c dry bread crumbs
1 1/4 c chicken broth
3 1/2 ts banger seasoning
Instructions
Grind pork and fat together using fine hole disc of meat
grinder. Add Banger Seasoning. Mix well. Grind again.
Force mixture into casings and tie in 4-5 inch lengths.
This mixture will be too fine to form into patties. Bake
or saute.
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Title:
English-Style Fish N' Chips
Yield: 4 Servings
Ingredients
------------------------------FISH------------------------------------
1 lb fish fillets
1/4 ts salt
1/8 ts pepper
1/4 c flour
1 egg; slightly beaten
1/3 c whole milk
1/3 c flour
1 vinegar to taste
------------------------------CHIPS-----------------------------------
2 md potatoes
1 water
1 salt to taste
Instructions
From: Joel.Ehrlich@salata.com (Joel Ehrlich)
Date: Fri, 16 Jun 1995 21:11:45 GMT
Thaw the fish if frozen. Prepare the "Chips" first: Peel
the potatoes. Cut into 5/8"-3/4" thick strips. Soak in
cold water for 10 minutes. Drain. Soak in fresh cold water
for another 20 minutes. Drain. Pat dry with paper towels.
Deep fry until brown and done inside (8-10 minutes).
Drain.
Sprinkle with salt to taste. Keep warm (250 degrees) while
preparing thefish. Cut the fish into serving size pieces.
Pat dry with paper towels. Sprinkle with salt and pepper.
Dip in the first measure of flour. Mix the egg, milk and
the second measure of flour together in a shallow dish.
Dip the floured fish into this batter. Deep fry until done
(about 3 minutes).
Drain. Serve hot along with the chips and vinegar to
sprinkle as desired.
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English Toffee
Ingredients
(1 servings)
2 c Sugar
1 c Butter
2 tb Vinegar
1/4 c Safeway gourmet golden syrup
1/4 c Water
Instructions
Combine all ingredients in large saucepan. Bring to a
boil, stirring until all dissolved, then boil without
stirring until the mixture is dark golden. Test by
spooning a few drops into a cup of cold water. The toffee
is done when it hardens at once into a crisp ball. Take
off heat and pour into a flat oiled pan to make a layer
about 1/2 inch thick. When toffee is tepid, score into
squares, and when cool break with a hammer and store in an
airtight container. Makes about 1.5 pounds
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Title: Scotch Eggs
Yield: 4 Servings
Ingredients
8 eggs, hardboiled
2 lb sausage meat
Instructions
Shell eggs. Wrap each egg evenly with 1/4 lb sausage meat.
Fry at moderate temperature until brown on all sides.
Drain on paper towels. Chill in refrigerator. When ready
to serve, line platter with lettuce and arrange Scotch
Eggs, cut in half, among the lettuce
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Title: Rhubarb Crumble Cake - British Country Living
Yield: 10 Servings
Ingredients
14 oz rhubarb, trimmed weight
10 oz self-raising flour
7 oz butter
4 oz caster sugar
3 oz pale muscovado sugar
1 orange
1 1/2 oz chopped hazelnut kernels
1/2 ts ground cinnamon
2 lg eggs
Instructions
First make the nutty crumble topping. Sift 4 oz flour into
a bowl, and add 3 oz butter. Do not rub in the fat but cut
it in with a pastry blender or a pair of knives used like
scissors. Stir in the muscovado sugar and nuts
and set aside.
Sift the remaining 6 oz flour and the cinnamon into a
separate bowl and reserve. Slice the rhubarb into 1-inch
chunks and finely grate the zest of the orange over it.
Cream the remaining 1/4 lb butter with the caster
sugar until pale, creamy and light. Break up the eggs with
a fork and add them to the butter mixture a little at a
time, alternating with spoonfuls of the flour and cinnamon
and add 2 tablespoons of orange juice.
Spoon the cake mixture evenly over the base of a 9-inch
spring-clip tin that has been greased, lined and greased
again. Scatter the rhubarb and orange mixture evenly over
the top then cover the fruit with the nutty crumble
mixture. Bake at 350 F (180 C) gas mark 4 for about 1 1/4
hours.
Leave in a warm draught-free place to cool down slowly
after baking and wait until the crumble-cake is completely
cold before taking it out of the tin. Wait until the next
day before eating.
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Sunday Roast
| If
you think that Sunday roast beef is difficult to
prepare, think again! A roast is so easy to cook, that
anyone can do it! To help you along the way, here are
some top tips to creating the perfect roast.
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Know your
butchers
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The best roasting joints
are sirloin and fore rib, sirloin is beautifully
tender and full of flavour, while fore rib is tender,
succulent and juicy with a good marbling of fat. If
you dont like too much fat then get the butcher to
trim off the outside, but to a lot of people its the
best bit. Topside is also great to use in roasts and
is exceptionally good value for money.
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On or off
the bone?
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Its a personal choice,
but you can roll and tie both joints of meat, off the
bone takes a fraction less cooking time.
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Slowly
does it |
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When cooking a joint of
any meat, one of the secrets is to cook the meat in a
moderate oven for slightly longer. This will cook the
meat more evenly, rather than having an overcooked
outside and a raw inside, also once the joint is in
the oven , you can forget about it. |
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Perfect
potatoes
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If you are going to serve
roast potatoes with your joint then here are a few
tips for you, use a variety like Maris Piper, King
Edward or Desiree. Peel, wash and blanche in boiling
water for about two to three minutes or until the
outsides are about to fall away, drain well in a
colander and either place around the joint or cook in
a separate tray of hot dripping with plenty of salt
and pepper. The secret is to only turn potatoes over
once, and then only when the bottoms are golden and
crunchy. |
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Well-seasoned
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To add more flavour to
the beef you can rub in some dried mustard powder or
even uncreamed horseradish, but you must make sure
that you season well with salt and pepper.
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Even a
man can do it
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Roasting meat is probably
the easiest cooking method of all. All you need is the
correct roasting joint, seasoning and resting time,
and that is it.
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Feeding
the five thousand
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Another great plus is
that after cooking a Roast Beef, there is usually
plenty left over which you can make into some fabulous
dishes for evening meals later in the week.
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Make the
gravy
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The juices in the tray
best make the gravy, with a little help of some flour,
stock, red wine and onions. |
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Relax
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Once the joint is cooked,
carefully remove the tray and wrap loosely in tin foil
to rest so that the meat relaxes and softens, a 6lb
(2.7Kg) joint of beef will keep warm for 45 mins and
dont forget to add any juices to the finished gravy.
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Juicy
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If roasting meat off the
bone, pop the joint on a bed of crushed up foil so
that the meat does not sit directly in the fat and fry
and also that the juices can run out of the joint.
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Vegetables
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Its up to you what
vegetables you serve with the joint, but the two
things that you cannot do without are roast potatoes
and Yorkshire puddings. |
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Yorkshire
Puddings
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Tips for Yorkshire
Puddings:
- Always season
with salt and pepper at the last moment.
Make sure that
the oiled tins are very hot.
Place the tray
into a hot oven for about 15 minutes so that they
rise quickly, then reduce the temperature to cook
them through.
The golden rule,
when you think they are cooked give them a further 5
minutes to set or they will collapse.
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Hot stuff
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Horseradish sauce is the
most amazing thing, its gorgeous but do take care in
your choice but iIt has to be good quality.
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Roast
Topside with New Potatoes, Garlic and Shallots
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Temperature: Gas Mark
4-5, 180°C, 350°F
Serves: 4 - 6
Cooking
Time Detail: Rare beef 1 hour. Well done 1hour 25/30
mins.
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Ingredients:
900g piece of topside
joint with no added fat rolled and tied
25g good beef
dripping oil
olive oil:
450g baby new
potatoes
16 small shallots
6 cloves of
garlic, unpeeled and root end sliced off
4 heaped
tablespoons of roughly chopped flat parsley
salt & pepper
(plenty): |
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Overall Preparation Time:
255 minutes
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Method:
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Place topside on piece of
scrunched up foil and season well with salt and pepper
smear over the dipping oil, place in oven and set
timer for 60 minutes.
In separate tray pour 90
–120ml olive oil and warm in the oven. When hot,
carefully add the baby potatoes, peeled whole shallots
and unpeeled cloves of garlic, season well with salt
and pepper cover with foil and place in the oven. If
you like your beef pink, remove after 60 minutes and
leave to rest for 15-20 minutes. If you like your beef
well done allow a further 25 – 30 minutes.
Remove potatoes
are cooked through remove from the oven and stir in
parsley, slice the meat and pile potatoes, garlic and
shallots around.
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Serving Suggestion: Gravy and Yorkshire puddings.
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Roast
Beef with Caramelised Onions and Red Wine Sauce
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Temperature: Gas Mark
4-5, 180°C, 350°F
Serves: 4 - 6
Cooking
Time Detail: Rare: 20 mins per 450g/ 1/2kg (1lb) plus
20 mins Medium: 25 mins per 450g/ 1/2kg (1lb) plus 25
mins Well done: 30 mins per 450g/ 1/2kg (1lb) plus 30
mins
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Ingredients:
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1.25kg lean beef sirloin,
rib of beef (boneless) or topside joint
900g potatoes, peeled and
cut into large pieces
15ml oil
Overall
Preparation Time: 150 minutes |
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For
the sauce:
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3 red onions, cut into
wedges
25g butter
15 olive oil
45ml muscovado or
dark brown sugar
150ml red wine
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For
the Yorkshire puddings:
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90ml semi-skimmed milk
60ml water
75g plainflour
2 eggs, medium
15ml horseradish
sauce
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Method:
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Weigh the joint and
calculate cooking time. Place joint on a rack in a
roasting tin. Open roast in a preheated oven. 1 hour
before the end of cooking time toss the potatoes in
the oil and place around the joint. Meanwhile, melt
the butter and oil, add the onions and sugar and cook
slowly over a low heat for 20-25 minutes. Add the red
wine and cook for 1-2 minutes.
For the Yorkshire puddings, divide the oil between 4
large or 12 small Yorkshire pudding tins and heat in
the oven for 5-10 minutes. Meanwhile, mix the
Yorkshire pudding ingredients together and whisk until
smooth. Pour into the heated tin and cook for 20-25
minutes until risen and browned.
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Serving Suggestion:
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Serve the beef with the
Yorkshire puddings, caramelised onions and red wine
sauce, roast potatoes, roasted leeks, carrots, swede
and steamed broccoli florets.
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Roast
Pork with Apple, Sage and Mustard Hot Relish
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Temperature: Gas Mark
4-5, 180°C, 350°F
Serves: 4 - 5
Cooking
Time Detail: Medium – 30 minutes per 450g/1 /2kg (1lb)
plus 30 minutes Well Done – 35 minutes per 450g/1 /2kg
(1lb) plus 35 minutes
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Ingredients:
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1.25kg lean pork loin,
shoulder or leg joint
1 eating apple
30ml fresh sage
sprigs
30ml oil
15ml salt
3 eating apples
15ml fresh sage
150ml white wine
30ml soft brown
sugar
10ml English
mustard
Overall
Preparation Time: 120 minutes
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Method: |
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Take the pork loin,
shoulder or leg joint. Score rind. Place joint on a
rack in a roasting tin.
In a small bowl, mix
together the eating apple, cut into thin wedges, and
fresh sage sprigs. Cut 4-6 slits into joint and push
into each slit the apple and sage. For crackling, rub
the rind with oil and salt. Open roast in a preheated
oven for the calculated cooking time (see cooking
times). Cover with foil if topping starts to catch.
Meanwhile, in a
small saucepan place: 3 eating apples, cut into small
chunks, the fresh sage, chopped, the white wine, soft
brown sugar, and English mustard. Bring to the boil
and simmer for 15-20 minutes until the apple is soft.
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Serving Suggestion:
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Serve the joint with the
sauce and boiled or roasted new potatoes and a
selection of steamed vegetables.
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Roast Leg
of Lamb
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Temperature: Gas Mark
4-5, 180°C, 350°F
Serves: 4 - 6 |
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Ingredients:
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2 cloves garlic (finely
chopped)
1 tsp. black pepper
1 tsp. salt
1 (5-1/2 lb.) leg
of lamb (room temperature)
3/4 cup water (for
gravy) 1/8 tsp. salt (for gravy)
1/8 tsp. black
pepper (for gravy)
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In
a small bowl, mix garlic, pepper and salt.
With a sharp knife,
make 7 insertions (1/2 inch wide and 1/2 inch deep)
into lamb.
Fill insertions with
seasoning mixture. Rub remaining mixture on lamb.
Place lamb (skin-side
up) in a roasting pan.
Bake uncovered for 2
to 2-1/2 hours. |
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|
When done, set lamb on a
platter.
Pour juice into a cup;
let stand for 10 minutes until oil rises to top. Skim
off and discard oil.
Pour juice back
into roasting pan, add 3/4 cup water and scrape
drippings from pan. Add 1/8 teaspoon salt and 1/8
teaspoon pepper to gravy and stir.
Reheat meat and
gravy, just before serving.
BACK TO TOP
Steak and chips
Ingredients
(6 servings)
1 1/2 lb Top round steak
1/3 c Vegetable oil
3/4 ts Salt
3 md Green peppers, cut in
1" pieces
3 md Red peppers, cut in 1"
Pieces
1 1/2 c Sliced celery
1/2 c Finely chopped onion
1 cl Garlic,minced
1 1/2 c Beef broth
2 tb Cornstarch
1/3 c Water
1 tb Soy sauce
Hot cooked rice, optional
Instructions
Slice steak,diagonally,into very thin
slices,then cut slices into 2" pieces.In electric
skillet,heat oil with heat control set at 350
degrees.Brown meat in hot oil about 2 to 3
minutes.Sprinkle with salt.Add red and green
pepper,celery,onion,garlic and cook 2 minutes. Add
beef broth.Turn heat control to 250 degrees.Cover and
cook until vegetables are tender crisp,about 10 to 12
minutes.Dissolve together cornstarch,water and soy
sauce until smooth.Add to meat mixture.Cook and stir
until thickened,about 3 to 4 minutes.Serve over
rice,if desired.Makes 6 servings.
BACK TO TOP
Traditional English Breakfast
Ingredients
1-2 eggs per person
2-3 rashers bacon per person
mushrooms wiped and peeled and stalks removed
tomatoes cut in half
bread 1 slice per person
lard or oil for frying as preferred
Method
Use two large, heavy frying pans. Melt a small amount
of lard in one and lay the bacon in it. When the bacon
begins to cook, push it to one side in the pan and put
the mushrooms in adding a little more fat if
necessary. Keep turning the bacon making sure it does
not burn. When bacon is cooked to your liking remove
it onto a warm plate and put in a warm oven. Push the
mushrooms aside in the pan and put in the tomatoes. In
the other pan gently melt some more fat and break the
eggs into it. As the eggs fry flick fat over them to
cook the top. Keep an eye on the mushrooms and
tomatoes. The eggs should have a runny yolk and the
whites should be set and a little frilly at the edges.
Remove the mushrooms and tomatoes and put in the oven
with the bacon. Using a fish slice remove the eggs
taking care not to break them and put them on a plate.
Keep warm. Turn up the heat under the frying pan which
the bacon was cooked in and fry the bread in it
turning once. Dish all up onto individual plates and
serve with tomato ketchup.
BACK TO TOP |
|
Ecards
