English Recipes

1. Season the flour with salt and pepper and use to coat the steak and kidney on the meats and shake well. Shake off any excess flour but reserve as this extra flour will be added to the dish for thickening.

2. Melt the butter in a large saucepan, add the onions and garlic and sauté for 3 minutes, stirring from time to time.

3. Raise the heat, add the steak and kidney and seal on all sides, then sprinkle the reserved flour over the meat and cook for a further 2-3 minutes, turning frequently.

4. Gradually add the stock, ale, bay leaf, thyme, Worcestershire sauce and tomato purée, mix well, bring to the boil then reduce the heat to a bare simmer and cook for 1-1/2 to 2 hours.

5. Preheat the oven to 200C, 400F, Gas mark 6.

6. Transfer the cooked meat to a 1.7L/3 pint pie dish.

7. On a lightly floured surface, roll the pastry out to 5cm/2 inches larger than the the dish and cut a 1cm/1/2-inch strip from the perimeter of the circle. Dampen the edges (lip) of the pie dish and place the strip around the lip.

8. Cover the pie with the remaining rolled out pastry, pressing the edges of the lid and the pastry lined lip firmly together. Trim the edges and knock back.

9. Use any excess pastry trimmings to make pastry leaves and decorate the top, then brush with beaten egg to glaze.

10. Bake in the oven for 35-45 minutes. Serve immediately.

ENGLISH FISH AND CHIPS


You will find this dish all over Great Britain.

1 1/2 lbs. haddock fish fillets (or your favorite fish)
2 potatoes, sliced thin
1 tsp. salt
2 tbsp. oil
2 cup flour
1 tsp. vinegar
2 eggs1/2 cup corn meal
1/2 cup beer

In a bowl combine the oil, salt, flour, vinegar, eggs, corn meal and beer. Stir until it is smooth. Next, in a deep fat fryer start oil heating to 400 degrees.

Dip the fish fillets in the batter making sure each fillet is well coated. Drop battered fillets in the fryer to cook. Now drop the potatoes slices in and cook all until golden brown. Remove and serve.

Sprinkle a bit of vinegar on the meal at serving.


Lamb Casserole


Served with sprouts or carrots.
2 lb. stewing lamb (or 8 cutlets)
1 oz. seasoned flour
1 oz. fat
1/2 lb. sliced onions
3/4 pt. beef stock
salt and pepper

Cut meat into 1-inch cubes. (If you use cutlets, leave them whole.) Coat meat in seasoned flour and fry in fat with onions. Put meat and onions in a casserole dish; pour stock over. Cover and simmer on top of stove, or bake in 350 degree oven, or about 2 hours or until meat is tender.




English Trifle With Sherry

Ingredients
1 cup pound cake crumbs
1 cup of your favorite fruit pie filling
1-1/3 cups custard pudding
4 Tablespoons sherry
Whipped cream for garnish

Method
Place cake crumbs in four stemmed glasses. Add 1 Tablespoon sherry to each glass.
Layer fruit filling then custard pudding in each glass.
Decorate with whipped cream.



Bangers & Mash

This recipe serves 2 people.

6 plump sausages
4-6 large potatoes, peeled and quartered
salt to taste
1/2 cup milk
2 tablespoons butter
pinch of nutmeg
2 onions, thinly sliced
1 tablespoon cooking oil
1 tablespoon flour
1 teaspoon mustard
1/2 glass red wine1/2 chicken stock cube, dissolved in 300 ml water
pepper, to taste

Method
grill the sausages
Meanwhile, boil the potatoes until tender.>br>Drain potatoes and mash with milk, butter, salt and nutmeg.
For the gravy, heat oil in a frying pan and sauté onions until nicely browned.
Stir in the flour and then the mustard, followed by the wine.
Add the stock and allow to thicken.
Pile the mash mix onto a plate, followed by the sausages and spoonfuls of gravy.


Deviled Chicken

Description

This is really a tasty dish that is supposed to be for springtime dining

Ingredients 12 oz of boneless chicken meat, cut into small pieces.
1 oz flour
1 tablespoon cayenne pepper
1 teaspoon paprika powder
1 medium size onion
1 oz butter
15 oz milk
4 oz white grapes
4 tablespoons apple puree (you may purchase this)
5 fl oz soure cream


Method

Chop the onion into small pieces.
Mix together the flour, paprika and cayenne pepper.
Coat the chicken pieces in flour/pepper mixture and shake off any excess.
Melt the butter in a frying pan and fry the coated chicken pieces and onion for 4 or 5 minutes.
Keep cooking and stir in any unused flour/pepper mixture.
Slowly pour in the milk and stir until the mixture thickens and becomes like a sauce.
Simmer the chicken and sauce until the sauce is smooth in texture.
Add the apple puree and the grapes and simmer for about 20 minutes.
Remove from the heat.
Put the chicken into a pre-heated serving dish, and pour over any remaining sauce.
Top with soured cream and a tiny sprinkle of paprika.
This is good on a bed of plain rice, or a thin layer of finely sliced boiled potatoes.


English Style Leg of Lamb

Ingredients1 leg of lamb, weighing around 2 lbs, boned and tied with a string
3 tablespoons of your favorite oil
2 tablespoons of butter
For the Marinade 2 litres red wine (about 2 quarts)
3 chopped carrots
2 onions, in skins
3 cloves
2 milled pepper
2 stick celery
Thyme, bay leaves, salt and black pepper to taste
4 cloves garlic
1 glass red wine vinegar
1 teaspoon coriander


Method

Make the marinade 3 days in advance.

In a pan, saute vegetables and spices in wine and vinegar.
Bring this mixture to the boil, then allow it to cool.
Place the meat in a roasting dish then add marinade and chill for 3 days.
On The Day of The Meal
Brown the meat in butter and oil, and roast in an 400f preheated oven for 15 minutes per pound.
Meanwhile, reduce marinade over a high heat. Pass through a sieve,... and your sauce is ready.

Carve the meat, then arrange two slices of lamb on each plate, covered with sauce.

Serve with roast vegetables and mashed potato.


Bubble and Squeak

This is a traditional British dish which consists of leftovers from Sunday dinner. It usually contains potatoes and some type of green vegetable, usually cabbage or brussel sprouts, and any other kind of vegetable can be substituted or mixed in combination. Please be advised that there are many variations of this dish in england.

Ingredients

Approximately 1lb of left over boiled, mashed or baked potatoes (if you don't have enough leftovers, cook a few more.)
Approximately 1/2lb - 1lb of left over cabbage or brussel sprouts.
A small amount of butter or oil
salt and black pepper to taste
(you can adjust the quantities in your recipe for Bubble And Squeak as desired. Some people like half as much cabbage as potatoes, some like half and half.)
Method

Now, mash the potatoes or use leftover mashed potatoes.
Chop or break up the cabbage into bite size pieces and mix with the potatoes, adding a little salt or pepper to the mixture.
Add a little oil or butter to a frying pan or skillet on medium heat.
When the oil/butter is heated, add the cabbage and potatoes and form into a patty and let cook.
When the bottom of the patty turns a golden brown color you’ll need to flip the mixture over to cook on the other side.


Serving

Bubble and Squeak is typically served with cold meats (more leftovers from Sunday Lunch) and pickles as an evening meal.
It also often served for breakfast with eggs, baked beans, fried tomatoes, sausages, or bacon.



Friar´s Omelet

Ingredients

6 cooking apples
2 oz. sugar
Grated rind of lemon
4 oz. breadcrumbs
3 oz. butter
4 egg yolks
Cloves to flavour (you may use nutmeg)


Method

Bake the apples till they are tender.
Scrape out the pulp.
Mix the butter and sugar, add lemon rind, pulp and grated cloves (or nutmeg).
Grease a pie pan and sprinkle with bread crumbs.
Beat the yolks into the apple in the pie dish.
Pour the mixture over the bread crumbs and cover with more breadcrumbs.
put small dabs of butter on the top and bake in a moderate oven for 1 and 1/2 hours until firm


Shortcrust Pastry

This type of pastry is used in some English recipes. It is a non rising pastry
Ingredients

8oz. Flour
2oz. Lard
2oz. Butter
½ tsp. Salt
2 tbsp. Water


Method

Sift the flour and salt together into a bowl.
Cut the lard and butter in (½ inch) cubes and rub lightly into flour, lifting the mixture to add air, until the mixture resembles breadcrumbs.
Make a well in the middle of the mixture and stir in enough water using a knife, until a soft (but not sticky) pastry is formed.
Cover tightly and allow to rest in a refrigerator for 15 to 30 minutes.
Roll out to the required thickness.
At this stage the pastry may be frozen if required.
It should be baked in a preheated oven at between 190°C: 375°F: Gas or 220°C: 425°F: Gas depending on thickness and use.