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English gastronomy
English cooking is based on proper traditional dishes, and even if it lacks the fame of the well-known European cuisine like the French or Italian, the cuisine of England has numerous dishes and typical desserts, and is also one of the more open ways of food when it comes to incorporating dishes from other cultures. In fact, English food consists of a set of customs and food adapted for an island climate, for its history, love for other cuisines, European and Asian which have received certain influences which can be seen not only in the preparation of the dishes but also in the ingredients.English dishes have very ancient roots, such as the elaboration of bread and cheese, roasted meats, sea and river fish, all of them mixed with the chilies from United States, the spices and curries from India, fried foods based on Chinese and Thai cooking. They have also adapted the traditional dishes of French and Italian cuisine. In addition, English food has been one of the first to adopt fast foods, typical of the United States.
Typical dishes of the cuisine of England One of the most typical dishes is fish and chips. It’s usual to see people walking on the street and eating it out of a paper wrapping. Another a little more elaborate typical dish in England, is the Cornish pastry. It’s a puff pastry roll filled with vegetables and potatoes. In Yorkshire there is roast beef and pudding, regarded as a national dish. Roast pudding is a normal bread bun baked with the roast and it absorbs the meat juices. They are also typical dishes of meat with sauce (roast pork and lamb mainly). We can define the cuisine of England as their grilled meats served with different and very sauces elaborate and varied quality.
The cuisine of England also has recipes for pastries. Some examples are pancakes, fruit cakes, chocolate and cheese cakes, Bakewell cake, and other very typical desserts in Nordic countries such as Holland.
Britons, like us, the French or the Italians, are also very fond of cheese. In England when they seek a strong flavored blue cheese, they eat Stilton. When they want a creamy, soft cheese, they eat Beacon Fell or if they want a cured, dense and crumbly cheese, they eat Cheshire.
When one comes to England, you have to assimilate meal times have little to do with a good number of European countries.
Breakfast:The most important meal is breakfast. A typical morning breakfast
is a mixed dish which consist of different foods. Scrambled eggs with bacon (which is almost ham), fried or grilled, sausages, tomato, grapefruit juice or berries, porridge (oats cooked with milk), assorted breads, muffins and coffee with milk or tea and toast. Marmalade made with bitter Seville oranges is also very traditional. There are also those who complete it with sweets. This can be accompanied with orange juice, tea, coffee, or even a beer or other alcoholic beverage.
Ham, egg and chips with English
ale
Prep time:10 minCook time:30 minServes:4
Ingredients:
-rapessed oil, for frying-1 large celeriac, peeled and cut into chips-1 sprigs thyme, leaves picked-500 g joint smoked gammon-1 bottles English ale-4 eggs
Method:
1. Preheat the oven to 180C/160C fan/gas 4. Place a baking tray in the oven to heat up.
2. In a frying pan, heat some oil and colour the celeriac chips, seasoning with a little salt. Once coloured, take them out of the pan and divide between four sheets of baking paper, placing them in the centre of each. Sprinkle with a little thyme.
3. Slice the gammon into four steaks, being careful not to cut them along the grain, but rather against it. Fry the gammon in the same pan as the celeriac, searing one side of each steak only. (Do not season, as the gammon is already quite salty).
4. Put each steak, seared side up, on the celeriac. Splash a little ale over each steak, then make a package by folding up the edges of the paper and sealing them.
5. Put the parcels on the hot baking tray and place in the oven for 12 minutes. Meanwhile, fry the eggs in a little oil and season with freshly ground black pepper.
6. To serve, tear open the parcels, put a fried egg on top and serve with the rest of the beer!
Lunch:The fact that breakfast is the strongest of the day, the lunch
turns out to be a simple lunch. Locals have it about twelve o’clock or half past twelve, and it usually consists of a sandwich, or a typical "Shepherd Pie", pie made with meat minced, onion, vegetables and covered with mashed potatoes, or a "Steak and Kidney Pie", cake made with different types of beef and kidney. And if you are in a hurry, any street corners has a hot-dog stand, and you can opt for a snack-based sausage type Frankfurt, fried onions and different sauces on a Frankfurt sausage.
Roast beef with Yorkshire pudding and
horseradish potato cake
Prep time:45 minCook time:1 hr 30 minServes:4-6-4 large baking potatoes
-85 g butter-1 onion, grated-2 tbsp creamed horseradish-2 tbsp chopped parsley-2 tbsp vegetable oil-salt and black pepper-500 g spring greens-50 g butter-1 clove garlic, crushed-2 rashersback bacon, cut into strips
Ingredients:
-salt and black pepper-150 g flour-2 eggs-225 ml milk or water-pinch salt-1 tsp malt vinegar-2 tbsp lard or dripping-1x1 kg beef sirloin, boned, rolled and tied-50 g lard or dripping-salt and black pepper
Method:
1. Preheat the oven to 220/gas 7.
2. For the horseradish potato cake, clean the potatoes and bake in the oven for approximately 50 minutes, or until tender.
3. While the potatoes are baking, make the batter for the Yorkshire puddings by beating the flour, eggs, milk or water, salt and vinegar until the mixture is smooth (with the consistency of double cream). Rest for at least 30 minutes.
4. Put the beef in a roasting tray with the lard or dripping and season with salt and pepper.
5. Cook in the hot oven for approximately 30 minutes - add an extra 10-15 minutes if you prefer your meat 'well done'. Pierce with a fork or skewer to test - the redder the juices, the rarer the meat. Remove from the oven, season again and leave to rest in a warm place for 15 minutes, before slicing.
6. Continue making the potato cake: cut the baked potatoes in half and scoop into a bowl, discarding the skins. Mash with a fork, add 50g of the butter, and all the grated onion, horseradish sauce, parsley and seasoning.
7. Heat the oil in a 20cm non-stick oven-proof frying pan and when hot, add the remaining butter. Tip in the potato to fill the frying pan and flatten with a spatula. Cook for a few minutes to set in shape. Transfer back to the oven and cook for 10 minutes, removing it once to carefully turn over; keep warm.
8. To cook the Yorkshire puddings, put a little duck or goose fat into the bottom of individual bun tins and place in the oven until the fat smokes.
9. Remove from the hot oven and pour the batter mixture to the top of each bun tin. Replace in the oven and cook for about 30 minutes - take care not to open the oven door during this time or the puddings will not rise.
10.For the vegetables, remove and discard the stalks from the spring greens. Roll and shred the leaves. Plunge into boiling salted water and cook for 5 minutes.
11.Melt the butter in a frying pan and add the garlic and bacon - cook for 2-3 minutes. Add the spring greens and stew for a further 5 minutes; season to taste.
12.Serve the sliced roast beef with your favourite gravy, a wedge of the potato cake, a couple of Yorkshire puddings and bundle of spring greens for each person.
Fish and Chips
Ingredients:
-4 large potatoes, peeled and cut into strips-1 cup all-purpose flour-1 teaspoon baking powder-1 teaspoon salt-1 teaspoon ground black pepper-1 cup milk-1 egg-1 quart vegetable oil for frying-1 1/2 pounds cod fillets
Method:
1. Place potatoes in a medium-size bowl of cold water. In a separate medium-size mixing bowl, mix together flour, baking powder, salt, and pepper. Stir in the milk and egg; stir until the mixture is smooth. Let mixture stand for 20 minutes.
2. Preheat the oil in a large pot or electric skillet to 350 degrees F (175 degrees C).
3. Fry the potatoes in the hot oil until they are tender. Drain them on paper towels.
4. Dredge the fish in the batter, one piece at a time, and place them in the hot oil. Fry until the fish is golden brown. If necessary, increase the heat to maintain the 350 degrees F (175 degrees C) temperature. Drain well on paper towels.
5. Fry the potatoes again for 1 to 2 minutes for added crispness.
Shepherd Pie
Ingredients:
-1 1/2 lbs ground round beef-1 onion chopped-1-2 cups vegetables - chopped carrots, corn, peas-1 1/2 - 2 lbs potatoes (3 big ones)-8 tablespoons butter (1 stick)-1/2 cup beef broth-1 teaspoon Worcestershire sauce-Salt, pepper, other seasonings of choice
Prep time: 10 minutesCook time: 50 minutesServes:4
Method:
1. Peel and quarter potatoes, boil in salted water until tender (about 20 minutes).
2. While the potatoes are cooking, melt 4 Tablespoons butter (1/2 a stick) in large frying pan.
3. Sauté onions in butter until tender over medium heat (10 mins). If you are adding vegetables, add them according to cooking time. Put any carrots in with the onions. Add corn or peas either at the end of the cooking of the onions, or after the meat has initially cooked.
4. Add ground beef and sauté until no longer pink. Add salt and pepper. Add worcesterchire sauce. Add half a cup of beef broth and cook, uncovered, over low heat for 10 minutes, adding more beef broth as necessary to keep moist.
5. Mash potatoes in bowl with remainder of butter, season to taste.
6. Place beef and onions in baking dish. Distribute mashed potatoes on top. Rough up with a fork so that there are peaks that will brown nicely. You can use the fork to make some designs in the potatoes as well.
7. Cook in 400 degree oven until bubbling and brown (about 30 minutes). Broil for last few minutes if necessary to brown.
Preparation time:Less than 30 minutes Cooking time:1 to 2 hoursServes:4
Steak and kidney pie
Ingredients:
-300g puff pastry-1 egg and 1 extra egg yolk beaten together-2 tbsp vegetable oil-700g/1lb 9oz stewing beef, diced-200g/7oz lamb kidney, diced-2 medium onions, diced-30g/1oz plain flour-850ml/1½ pints beef stock-salt and freshly ground black pepper, to taste-a dash of Worcestershire sauce
Method:
1. Preheat the oven to 220C/425F/Gas 72. Heat the vegetable oil in a large frying pan, and brown the beef all
over. (You may need to do this in batches.) Set aside, then brown the kidneys on both sides in the same pan. Add the onions and cook for 3-4 minutes.
3. Return the beef to the pan, sprinkle flour over and coat the meat and onions
4. Add the stock to the pan, stir well and bring to the boil.5. Turn the heat down and simmer for 1½ hours without a lid. If the
liquid evaporates too much, add more stock.6. Remove from the heat. Add salt, pepper and Worcestershire sauce
and allow to cool completely. Place the cooked meat mixture into a pie dish.
7. Roll out the pastry to 5mm/¼in thick and 5cm/2in larger than the dish you are using.
8. Using a rolling pin, lift the pastry and place it over the top of the pie dish. Trim and crimp the edges with your fingers and thumb.
9. Brush the surface with the beaten egg mixture and bake for 30-40 minutes until golden-brown and puffed.
10.Serve with creamy mash and steamed vegetables to soak up the gravy.
Steak and kidney pie - video
Salad Dressing
-1 tablespoon English mustard -1 teaspoon of coarse ground black pepper -1 clove of garlic (crushed) -6 tablespoons of white wine vinegar -5 fl oz olive oil -1 teaspoon salt -1 teaspoon sugar -rosemary, basil or thyme (see 'tips')
Ingredients:
Method:
1. Place everything into a clean screw top jar.
2. Make sure the top is secure, and give it a good shake up!
Salad Dressing - video
Tea break:
As lunch is so early, you will likely be hungry by mid afternoon, and it is common to have a snack before dinner time. This is called "tea break", the well-known tea time, an English tradition that is not lost. Over the years, the cup of tea has been replaced by a cup of coffee or chocolate, although there are tea rooms crowded at this time and in which they serve traditional tea accompanied by different English muffins and pastries.
Stained Glass Window Biscuits
Ingredients:
-60 g (2 oz.) icing sugar
-20 ml (1 tablespoon) milk
-175 g (6 oz.) flour
-115 g (4 oz.) butter
-1/2 teaspoon vanilla essence
-115 g (4 oz.) boiled sweets in assorted colours
Method:
1. Set oven to 400ºF or Mark 6.
2. Combine all the ingredients (not the boiled sweets) with the hands in a mixing bowl to form a pliable dough. Cover with cling film and chill for 45 minutes. 3. Roll out the dough to about 0,30 cm thickness on a floured surface and cut into seasonal shapes with pastry cutters, e.g. stars, hearts, bells etc.
4. Place the biscuits on baking sheets lined with non stick baking paper. Place a boiled sweet (or half each of two contrasting colours) in the middle of each biscuits, pushing the sweets right through the biscuits on to the baking paper.
5. Bake for 7 minutes, until the sweets have melted and the biscuits are cooked.
6. Leave to cool on the sheet.
Gingersnap
-1 cup of butter at room temperature-1 cup of brown sugar-1 medium egg-1/2 cup of honey-350g of flour-2 teaspoons of powdered cinnamon-2 teaspoons of ground ginger -1/4 teaspoon of ground cloves -1 tablespoon baking powder
Ingredients:
Method:1. Beat the butter with the sugar until it is a cream2. Add the egg and honey and incorporate well into the mixture3. Do the same with the flour, baking powder and spices4. You try to make the mixture as homogeneous as possible5. Let the dough stand until it’s cold and wrapped in plastic for a few
hours6. We preheat the oven to 200 ° C.7. We extend the biscuits on a surface that has a little flour8. We cut the dough with a gingerbread man stensil9. We put a baking paper on the oven tray10.The biscuits will be ready in 6 or 8 minutes11.If we want to glazeg the cookies we will use 1 white of egg, icing
sugar12. and ½ tablespoon of lemon juice.13.Mix the three ingredients until you obtain a homogeneous mixture14.Put it in a sleeve with fine nozzle and glaze it.
Claridge’s scones
Prep time:10 min, plus restingCook time:15 minServes:makes about 20 small-medium scones
Ingredients:
-550 g strong flour, or plain white flour-43 g baking powder-100 g caster sugar-100 g butter-187 g double cream-187 g full fat milk-50 g sultanas-1 egg, beaten-jam, to serve-clotted cream, to serve
Method:
1. Preheat the oven to 220C/200Cfan/gas 7. Double-sieve the flour and baking powder together into a large bowl. Add the sugar.
2. Rub the butter into the dry mix, then add the cream and milk. The dough should be slightly sticky to the touch. Throw in the sultanas and gently mix, so that they are evenly distributed.
3. Cover the dough with clingfilm and allow to rest for 10 minutes.
4. Roll the dough to about 1.5cm thick. Dip a circular pastry cutter – you may choose the size – into some flour and knock off any excess (this is to stop the cutter sticking against the edge of the scone and to give a straight side to the scone). Cut out rounds to the required size.
5. Brush the tops with egg using a pastry brush, then place them in the fridge for 20 minutes. Brush the scones once more just before baking.
6. Bake the scones in the centre of the oven for 10-12 minutes.
Claridge's scones - video
-280 gms liquid cream-70 gms of butter at room temperature -3 eggs-300 gms of flour -10 gms of baking powder-150 gms of icing sugar -10 gms of salt-1 stream of vanilla-Dehydrate blueberries
Ingredients:
Blueberries’ Muffins
Method:
1. Preheat the oven to 200°.
2. In a bowl, mix the butter with the suggar until it’s a cream.
3. Add the eggs one at a time, beating after each.
4. Add vanilla, cream, flour, baking powder and salt. Then, beat.
5. Add the blueberries.
6. Stuffed the muffin cups with the mixture.
7. Bake from 15 to 20 minutes, until they are golden brown and springy to touch.
Dinner:
People usually have dinner at seven o’clock or half past seven. It is usually the meal when the whole family meets. In this meal it is frequent to take two dishes, or a great main dish accompanied by side dishes (salad, vegetables, potatoes, etc.).
Cottage pie
Prep time:15 minCook time:45 minServes:8
Ingredients:
-1 beef stock, such as Kallo organic-50 g butter-2 onions, peeled and finely chopped-2 carrots, peeled and finely diced-2 celery, trimmed and finely diced-3 cloves garlic-1 sprig of fresh thyme-1 bay leaf
-1 kg good quality minced beef-2 tbsp tomato purée-2 tbsp Worcestershire sauce-4 drops tabasco-175 ml red wine-1 kg white potatoes-75 g butter-A splash of milk parmesan, for grating
Method:
1. Dissolve the stock cube in 400ml of boiling water.
2. Melt the butter in a pan on a medium heat. Add the onion, carrot, celery, garlic, thyme and bay leaf and fry over a medium/low heat for 10 minutes, or until softened but not coloured. Add the beef mince and cook for a further 10 minutes, or until brown.
3. Add the tomato purée, Worcestershire sauce and Tabasco, then stir and cook for 2 minutes. Turn the heat up to high and add the red wine. Let it bubble away and reduce for 5 minutes then add the stock and reduce to a medium heat. Simmer for a further 20 minutes, stirring often.
4. Meanwhile, cut the potatoes into halves and quarters so they’re all a fairly even size. Cook in a pan of boiling, salted water for 15 to 20 minutes, or until cooked through. Drain in a colander and leave to steam dry.
5. Preheat the oven to 190C/170C fan/gas 5.
6. Taste the mince and season accordingly with salt and pepper. Transfer it to an ovenproof dish (approximately 20cm by 30cm).
7. Mash the potatoes with the butter, milk and a pinch of salt and pepper then spread over the top of the mince. Finely grate over a little parmesan cheese then cook for 45 minutes, or until golden and bubbling. Serve with buttered peas or a simple side salad.
Cottage Pie - video
Steak and Ale PieIngredients:
-500grams braising steak
-200grams puff pastry (ready made)
-200grams chestnut mushrooms
-200gram potato
-1 onion (medium size, 160g each)
-11/4 carrot (100 grams)
-1 egg (50 grams)
-3 tablespoon splain flour(25 grams)
-2tablespoonsbutter(25 grams)-1 1/16 tablespoon sunflower oil (16 grams) -1 teaspoon sugar (5 grams)-¾ teaspoonssalt(4 grams)-1 clove resh garlic (medium size, 3g each)(3 grams)-2 leafs bay leaf (2 grams)-1/8 teaspoon ground black pepper(0.4 grams)-200mls ale (beer) -120mls beef stock
Method:
1. Dice the steak into cubes.
2. Roughly chop the onion.
3. Chop the garlic.
4. And here is our lovely diced braising steak.
5. Put the flour, salt and pepper into a plastic bag.
6. Put the diced steak into the bag and shake well until all the meat is evenly covered.
7. Put the vegetable oil and butter into a saucepan and heat up. Add the onions and garlic and fry until the onions turn translucent.
8. Now add the beef and fry until evenly browned.
9. This is what your beef should look like.
10.Now add the ale.
11.And the beef stock (I'm using stock made from a stock cube here - check the instructions on the package).
12.Add the bay leaves.
13.And the sugar.
14.Chop the lower part of the stem off your chestnut mushrooms, then quarter the mushrooms.
15.Add the mushrooms to your saucepan.
16.Dice the potatoes and carrots.
17.Simmer for 45 minutes, then add the carrots and potatoes.Now is the time to preheat your oven to 180 degrees Celsius / 350 Fahrenheit / Gas Mark 4. Simmer for another 45 minutes after having added the potatoes and carrots.
18.Roll out your puff pastry to that it's slightly larger then the top of the oven proof dish you will be using for your pie.
19.Don't fold or overwork the dough. Puff pastry has lots of layers and has to be treated carefully.
20.Whisk your egg with a fork.
21.Put the steak and sauce into your oven proof dish, then cover with the rolled-out pastry. Decorate, and brush with the beaten egg. Put into the oven and leave it there for 25 minutes or until the puff pastry is done. You can tell that my kids made the decorations
22.And here is our finished pie! You can also use individual pie dishes or do chunks of puff pastry in the oven on their own and serve each plate with a piece of puff pastry.
Desserts:
Where the British cuisine gains quite a lot is with sweets and desserts, since the presentation is always spectacular. In fact one gets the impression that the English eat just to reach their dessert. Especially recommend the pudding, Apple Pie and custard. And remember to always take your dessert with a tea with a dash of milk, proper to do in London. Apple pie, custards and assorted puddings are most recommended.
Brownies
-6 Tablespoons unsweetened cocoa-1/4 Cup Butter-1 Cup Sugar-1/2 Teaspoon Vanilla-1/4 Teaspoon Salt-1/3 Cup Flour-2 Eggs-1 Cup Toasted Pecans
Ingredients:
Method:
1. First, in a microwavable dish, melt the 1/4 cup of butter (make sure that the butter is completely melted, otherwise it will not mix in with the other ingredients, and you will have to start over). Then stir this into the 6 Tablespoons of Unsweetened Cocoa.
2. Now, combined with the butter and cocoa-mix in thoroughly: 1 Cup Sugar, 2 Eggs, 1/2 Teaspoon Vanilla Extract, 1/3 Cup Flour and 1/4 Teaspoon Salt.
3. This is how your final batter should look. If you would like to add pecans to your batter, do it now. Now, pre-heat oven to 325F degrees.
4. You will need to flour the baking pan. First, cover the glass dish with Crisco (vegetable fat) or butter. Then, put a few tablespoons of flour or cocoa in the dish, and shake it until the sides and bottom are covered. This will keep the brownies from sticking to the dish.
5. Pour the brownie batter into the dish..
6. After your oven has preheated to 325F, put the brownies into the oven for 35-40 minutes. Poke your brownies with a toothpick. If the tooth pick comes out clean, your brownies are done! Now, take them out of the oven and let them cool until slightly warm. You are ready to cut and serve.
Sticky parkin with treacle toffee
sauce
Prep time:10 minCook time:25 minServes:8
Ingredients:
-225 g plain flour, plus extra for dusting-1 tsp bicarbonate of soda-2 tsp ground ginger-2 tsp ground cinnamon-1 tsp salt-110 g oatmeal-175 g caster sugar-115 g butter, plus extra for greasing-115 g treacle
-2 tbsp golden syrup-150 ml milk-2 eggs-100 g butter-200 g treacle-200 g caster sugar-1 tbsp water-1 tbsp double cream, or more to taste, plus whipped double cream to serve
Method:
1. For the parkin: preheat the oven to 170C/gas 3 and butter and flour eight individual mini loaf tins (about 5cm x 8cm).
2. Combine the flour, bicarbonate of soda, ginger, cinnamon, salt, oatmeal and sugar in a mixing bowl.
3. Melt the butter in a small pan. In a separate small pan, warm the treacle and golden syrup. Remove both from the heat and pour the butter over the treacle mixture, stirring. Pour this mixture into the dry ingredients.
4. Add the eggs and milk to the cake batter and stir until fully incorporated. Pour into the prepared tins and bake for 20 minutes, or until a skewer inserted into the centre of a cake comes out clean. They should be risen and golden brown.
5. For the sauce: melt the butter in a small pan and add all the ingredients, except the cream. Bring to the boil, remove from the heat and mix well. Stir in the cream.
6. Serve the cake hot with the treacle toffee sauce.
Squidgy Chocolate Roll
Ingredients:
Serves:6 - 8
-60 ml (4 tbsp) cocoa powder-150 ml (1/4 pint) fresh milk-4 eggs, separated-100 g (4 oz) caster sugar-225 ml (8 fl oz) fresh double cream-fresh strawberries and grated chocolate, to decorate
Method:1. Grease and line a 20.5 x 30.5 cm (8 x 12 inch) Swiss roll tin. Mix
the cocoa powder and milk in a small saucepan and heat gently until the cocoa powder has dissolved. Remove the pan from the heat and set aside to cool.
2. Whisk the egg yolks and sugar together until pale and fluffy. Whisk the cooled milk mixture into the egg yolk mixture.
3. Whisk the egg whites until stiff, then fold into the cocoa mixture. Spread the mixture evenly into the prepared tin and bake at 180°C (350°F) mark 4 for about 20 minutes until the sponge has risen and is just firm to the touch.
4. Turn out on to a sheet of greaseproof paper and cover with a warm, damp tea-towel to prevent the sponge from drying out. Leave the sponge to cool for 20 minutes.
5. Meanwhile, whip the cream until stiff. Spread over the sponge, reserving half for decorating and then roll it up carefully. Do not roll it up too tightly and do not worry if it cracks slightly. Pipe the reserved cream on top and decorate with strawberries and grated chocolate. Serve chilled.
Spotted dick and custard
Ingredients:
Prep time:25 minCook time:1 hrServes:4-6-50 g butter
-350 g plain flour-3 tsp baking powder-140 g shredded suet-85 g caster sugar-115 g currants-finely grated zest and juice of 2 lemons-75 ml milk-75 ml whipping cream-custard or clotted cream, to serve
Method:1. Soften half the butter and use to grease a 1.4 litre pudding
basin.
2. Combine the flour, baking powder, suet, sugar and currants in a large bowl, mixing well.
3. Melt the remaining butter and stir into the flour mixture.
4. Stir in the lemon juice and zest.
5. Combine the milk and cream in a small jug. Slowly stir enough into the mixture to bring it to a dropping consistency.
6. Pour the mixture into the pudding basin. Cover with a double layer of greaseproof paper (make a pleat in the middle to allow for expansion), tied in place with string.
7. Place the basin in a steamer basket set over boiling water. Cover and steam for about 1 - 1 1/2 hours until cooked. Check the water level now and again to make sure it doesn't burn dry.
8. Serve with custard or, if you're feeling wicked, a big dollop of clotted cream.
Apple Pie
Ingredients:
-225g / 8oz Odlums Cream Plain Flour -125g / 4oz Margarine -1/4 pint / 150ml Cold Water (approx.)-4 Large Cooking Apples (peeled, cored and sliced) -Sugar to sweeten apples-Icing Sugar to dust (optional)
Method:
1. Preheat oven to 200°C/400°F/Gas 6.
2. Place margarine in freezer for about 15 minutes to harden.
3. Sieve flour into a bowl.
4. Grate hard margarine into the flour. You may need a little flour on your fingers for this.
5. Using a knife, mix grated margarine into flour.
6. Add sufficient water and mix to a soft dough with the knife.
7. Turn onto a floured board and knead lightly.
8. Roll out half the pastry to the size of an ovan proof plate.
9. Arrange apples on the pastry.
10.Sprinkle with sugar to sweeten.
11.Roll remaining pastry to cover the apples.
12.Dampen edge of base pastry with cold water to seal.
13.Press top pastry over apples to make the tart. Seal the edges by using the back of a knife to form a crust. Then cut at 1"/3cm intervals to form a scalloped edge if liked!
14.Put a cut on top of pastry to allow steam to escape and bake for 35 minutes approx.
Apple Pie - video
Carrot Cake
Ingredients:
-All purpose flour – 125 gms -Baking powder – 1 tsp -Baking Soda – 1/2 tsp -Salt – 1/4 tsp -Cardamom powder – 1/2 tsp -Cinnamon Powder – 1/2 tsp -Sugar – 200 gms -Eggs – 2 -Carrot, grated – 200 gms -Cashew nuts, chopped – 50 gms -Oil – 100 ml
Method:
1. Preheat the oven to 180 Degrees C. Prepare a baking tin by greasing it with oil and flouring it and keep it ready.
2. Sieve together all purpose flour, baking soda, salt and baking powder twice and keep it aside.
3. Beat eggs well. Add the sugar and beat till frothy and smooth. If you do not have a electric hand mixer you can also do this manually with a egg beater.
4. Add the oil and stir once. Add the sieved dry ingredients and stir to make a smooth batter.
5. Now add the cinnamon powder, cardamom powder, chopped cashew nuts, grated carrots and mix well with a spatula.
6. Transfer the batter to the prepared baking tin. I used a round aluminium tin. You can also a loaf tin or any other tray.
7. Bake for 20-25 min or till a skewer inserted comes out clean. It took me 30 mins in my oven. Remove from the oven and let it cool to room temperature. Demould, Slice and Serve as it is or with any frosting of your choice.
Bakewell Cake
-225 g flour-30 grams of sugar-½ teaspoon salt-110 GR butter-2 Egg yolks-½ teaspoon almond extract-1 or 2 tablespoons cold water
Ingredients:
-125 gr butter-125 grams of icing sugar-4 Eggs-½ teaspoon almond extract-30 gr flour -Fruit jam-50 gr of sliced almonds-Icing sugar
Method:
1. To make the dough Mix flour with sugar and salt2. Add the butter and mix it with your fingers..3. Add the egg yolks, almond extract and we beat4. Add the flour and mix5. Then add cold water and mix until a ball6. Wrap the ball in transparent paper and store it in the
refrigerator half an hour7. We prepare while both frangipan cream8. Beat the butter and sugar
9. Then add eggs stirring constantly10.We incorporate the almond extract and flour and almond
gradually, mixing with a spatula11.We preheat the oven to 200 ° C12.We stretch the dough and put it in a mold. We put it in the
oven 10 minutes13.We got it and paint with beaten egg.14.We baked it another 10 minutes15.Add the chosen jam16.And cover with cream frangipan smoothing with a spatula17.We sprinkle with sliced almonds and bake for 30 minutes.
Cherry Tart Serves: 8
Ingredients:-175 g (6 oz) rich sweet shortcrust pastry
-450 g (1 lb) cooking (sour) cherries, stoned or a 675 g (1 1/2 lb) jar (or cans) of dark morello cherries-150 ml (1/4 pint) sour cream-225 g (8 oz) cream cheese-1 heaped teaspoon cinnamon-finely grated zest of 1 lemon-2 eggs, lightly beaten-55 g (2 oz) light soft brown sugar-3 tablespoons good quality morello cherry jam (preferably no-added-sugar jam)-1 tablespoon demerara sugar mixed with 1/4 teaspoon ground cinnamon, to finish
Method:
1. Line a shallow 23 cm (9 in) tart tin with the pastry and pre-bake or bake blind.
2. Pre-heat the oven to 190°C (375°F) Gas 5.
3. If using fresh cherries, remove the stones and stalks from three-quarters of the cherries. This requires patience but is very rewarding if undertaken sitting at a table with a good friend-and sipping something reviving. If using bottled or canned cherries, drain them thoroughly and soak up any excess liquid on kitchen paper.
4. Place the sour cream, cream cheese, cinnamon, lemon zest, eggs and soft brown sugar in a bowl and mix well to remove all the lumps of cheese. This will produce a thickish liquid mess.
5. Assemble the tart by spreading a thin layer of cherry jam on the pastry base, spoon the cheese mixture over the top, then drop the prepared fresh cherries or three-quarters of the bottled or canned cherries into the liquid. They will all but disappear with just a bit of some tops showing.
6. Sprinkle the top with the demerara sugar mixed with the cinnamon. Bake in the oven for about 35 - 40 minutes or until the filling has firmed up (the top of the cherries may look a little wizened, but a good dusting of icing sugar when cool will hide the wrinkles, if they worry you).
7. Serve with any remaining cherries, single cream and perhaps a small glass of cherry brandy.
Christmas pudding
-500 g / 1 lb currants-500 g / 1 lb raisins-500 g / 1 1b golden raisins-500 g / 1 lb bread crumbs-500 g / 1 lb brown sugar-250 g / 8 oz suet – get it from a butcher; if you can't find it, substitute with solid vegetable shortening -120 g / 4 oz mixed peel-120 g / 4 oz glace cherries, chopped-120 g / 4 oz almonds, chopped
Ingredients:
-grated rind of 1 lemon-grated rind of 1 orange-1 carrot, grated-1 apple, grated-1 Tbsp flour-1 tsp mixed spice (pudding spice) -6 eggs-300 ml / 10fl oz Guinness-a pinch of salt-a knob of butter, for greasing-5 Tbsp brandy – optional
Method:
1. Mix the dry ingredients. Into the large bowl, put the following: raisins, golden raisins, currants, breadcrumbs, suet, brown sugar, mixed peel, grated carrot, glace cherries, lemon peel, orange peel, chopped almonds, mixed spice, flour, grated apple and the pinch of salt.
2. Mix thoroughly with a wooden spoon.
3. Beat the eggs. Crack all six eggs into a bowl and beat them lightly with a fork.
4. Add the eggs and Guinness. Pour the eggs and Guinness over the dry mix.
5. Combine well with your hands.
6. Grease the bowl. Coat the inside of the glass bowl with the knob of butter.
7. Transfer. Put the pudding mix into the bowl, pressing it down lightly and giving a final pat to make it level.
8. Cover and seal. Place the circular piece of parchment paper over the mix, and gently press it down and around the edges.
9. Follow by the tin foil and seal tightly.
10.Make a Bain Marie: Place the bowl into the saucepan. Pour in enough water to fill up to three quarters, making a Bain Marie, which means a water bath or double boiler.
11.Cook the pudding. Place the saucepan onto a high heat and bring the water to a boil. Once it is boiling, turn it down to a gentle simmer and allow to simmer for roughly 4 hours. It's very important that you keep topping up the water, which will be approximately every hour. Remember to bring it back to the boil and then turn it back down to a simmer.
12.Remove the pudding from the heat after this time. Take off the tin foil.
13.Remove the sheet of parchment paper.
14.Place a large plate on top of the bowl. Using cloths to grip the plate better, very carefully flip the pudding onto the plate to sit upright.
15.Your Christmas pudding is now ready to serve. As an optional extra, ladle over some brandy, along with some delicious brandy butter. Merry Christmas.
Rhubarb and strawberry trifles
Prep time:25 min, plus coolingCook time:20 minServes:4Ingredients
:-8 soft amaretti biscuits-4 splashes marsala-2 tbsp golden caster sugar-2 tsp custard powder-4 tsp cornflour-300 ml milk-2 medium egg yolks-1 vanilla pod, slit lengthways-200 ml carton creme fraiche-300 g rhubard, ends trimmed-3 tbsp golden caster sugar, plus 2 tsp-200 g strawberries, hulled and halved or quartered depending on size-200 g double cream-flaked toasted almonds, to decorate
Method:
1. For the custard: mix the sugar, custard powder and cornflour in a medium saucepan with 2 tablespoons of the milk to make a runny paste. Beat in the egg yolks then stir in the rest of the milk. Scrape in the vanilla seeds, then drop in the pod. Cook, stirring constantly, over a medium-low heat, until the mixture thickly coats the back of a wooden spoon. Just before it boils, remove from the heat and stir in the creme fraiche until smooth. Pour into a bowl, cover the surface with cling film to stop a skin forming, cool, then refrigerate until completely cold.
2. For the roasted fruits: preheat the oven to 200C/fan 180C/gas 6. Rinse the rhubarb then slice into 4cm lengths. Scatter them over a large, heavy baking tray with sides, sprinkle over the 3 tablespoons of sugar and toss together. Spread the rhubarb out on the tray then roast for 8-10 minutes or until just starting to soften. Scatter the strawberries over the top, sprinkle over the 2 teaspoons of sugar and roast for 4 more minutes until the fruits are just tender but still holding their shape and the juices are syrupy. Remove and leave on the baking tray to cool.
3. When ready to serve, crumble the amaretti biscuits into 4 glasses or serving dishes. Pour the marsala over them and leave to soak.
4. For the topping: meanwhile, whip the cream to soft peaks. Spoon the cooled fruits over the amaretti biscuits, along with some of the syrupy juices. Remove the vanilla pod from the custard, then spoon the custard over the fruit. Finish with a dollop of the cream and a sprinkling of toasted almonds.
Beverages:England is one of the countries where we can taste the most delicious
beers. There are famous beers like "Guinness", a type of dark beer with a bitter intense taste and very refreshing, while lager beers, although less original, are equally tasty.
“Ale” is frequently drunk (it’s a kind of beer with a high level of fermentation). Cider is also drunk in the famous English pubs. During the day, hot English tea is drunk with just a little milk. There many kinds of teas or infusions. Earl Grey tea is recommended for afternoon tea breaks.
Usually drink tea and Earl Grey is very popular. Snakebite is a popular cocktail among students that consists of a mixture in equal of cider and beer portions. Shandy (lemonade and beer) is also a very refreshing drink that is consumed mainly in the hottest months of the year. Pimm's is a national liquor.
Ginger Beer
Ingredients:
-2 litres of boiling water -450 g / 1 lb sugar -1 egg white (no yolk) -The juice from two large lemons that have been squeezed -1tbsp of cream of tartar -75 g / 3 oz of peeled fresh root ginger
Method:
1. Peel the ginger root then mash it into a paste.
2. Into alarge bowl place the sugar, lemon juice, tartar and the ginger.
3. Pour in the boiling water and stir.
4. Add the egg white whilst still stirring.
5. Cover with a cloth and leave for 24 hours.
6. Stir the ginger beer and strain through a non metallic sieve or strainer.
7. Place the ginger beer into bottles which should be sealed in some way and leave them for 4 days to improve the flavour before drinking.
Lemonade
-8 large lemons -200g / 8oz sugar -2 litres of boiling water.
Ingredients:
Method:
1. Wash the lemons and peel them. Cut them into halves and, with a knife, cut off any of the white pith that remains. If you leave this on the drink will be bitter to taste.
2. Squeeze the lemons into a large bowl, remove any large bits of pith that remain on the segments, and then add the remainder of the flesh.
3. Pour in the boiling water and add sugar. Stir the mixture to dissolve the sugar.
4. Cover with a cloth and leave undisturbed for 24 hours.
5. Stir then strain through a fine mesh or sieve, preferable non metallic.
6. Taste the lemonade and add a little sugar if required. If it tastes too strongly of lemons then add some more cooled boiled water. Serve in jugs full of ice.
-About a pint to a pint and half in volume of sloe berries, picked when ripe. A bottle of the cheapest gin you can find. (Expensive gin just does not seem to make the best sloe gin - it seems that the cheaper spirits the better sloe gin they make). -1kg or 2lbs caster sugar (Do not worry if you do not use all of the sugar).
Ingredients:
Sloe Gin (and Blackberry Vodka)
Method:
1. Get a large, clean jam jar that can hold about 2 pints of liquid with a screw top lid. I use large instant coffee jars with success. DO NOT us plastic jars as these can impart an unpleasant flavour.
2. Wash the sloe berries and prick each one with a fork.
3. Put a layer of sloes into the jam jar about 2 inches deep. Cover in caster sugar. The sugar will fall down between the berries. Make sure that the layer of berries is just covered in sugar.
4. Repeat the alternate layers of berries and sugar until the berries are about 1 to 2 inches from the top.
5. Now pour in the gin, letting the air bubbles escape, until the gin is within ½ inch from the top of the jar.
6. Screw on the lid tightly. Do not shake the jar but turn it upside down for a few minutes then put it back right way up. Now let nature do its work. Place the jar somewhere safe and out of extremes of temperature. Mine live on top of the kitchen cupboards.
7. Every month invert the jar for a few minutes then put it back, right way up.
8. After about 6 months top up with fresh gin if needed.
9. After a year taste the gin. It should be like a liqueur and if you find it palatable enough then bottle it. If you can leave it for another year, turning monthly, then it will be smoother in taste.
10.Get a wide mouthed plastic funnel and a clean, empty sherry bottle or similar with a screw top.
11.Put the funnel in the clean bottle. Line the funnel with a very fine (non metallic) sieve and strain the sloe gin into the bottle. This is to remove the berries.
12.If you do not get a full bottle after straining do not top up with gin. If you do you will dilute the delicate flavour of the sloes.
13.Screw the top(s) on the bottle(s) you have filled.
14.I have a pair of glass whisky decanters which have good, close fitting stoppers. 1 has sloe gin and one has blackberry vodka which make unusual but beautiful tasting after dinner liqueurs much appreciated by visitors.
Elderflower cordial Prep time:
20 min, plus overnight infusingCook time:5 minServes:Makes 1.5 litres
Ingredients:
-20 heads of elderflower-1.8 kg granulated sugar, or caster sugar-1.2 litres water-2 unwaxed lemons-75 g citric acid
Method:
1. Shake the elderflowers to expel any lingering insects, and then place in a large bowl.
2. Put the sugar into a pan with the water and bring up to the boil, stirring until the sugar has completely dissolved.
3. While the sugar syrup is heating, pare the zest of the lemons off in wide strips and toss into the bowl with the elderflowers. Slice the lemons, discard the ends, and add the slices to the bowl. Pour over the boiling syrup, and then stir in the citric acid. Cover with a cloth and then leave at room temperature for 24 hours.
4. Next day, strain the cordial through a sieve lined with muslin (or a new j-cloth rinsed out in boiling water), and pour into thoroughly cleaned glass or plastic bottles. Screw on the lids and pop into the cupboard ready to use.
Gastronomic festivals:
English food festivals are now held in towns and villages all over the country – from London to Lancashire. They’re well worth a visit, especially if you want to try some typical English food.
PENNINE LANCASHIRE FOOD FESTIVALPennine Lancashire is a town a few hours from Manchester, characterized by tranquility and the great traditions that can be seen in its atmosphere.Each year Pennine Lancashire, becomes the protagonist of the region when it celebrates its gastronomy and culture festival that brings together more than 150 thousand people in each edition.This event includes a colorful Carnival and offers its visitors a perspective of the rich culture that the inhabitants of the village maintain always current and the gastronomic delights that have been inherited by hundreds of generations.Both the food and beverage industry is present at the event that completely revolutionizes the people, making him a perfect place to enjoy an unforgettable moment with the hospitality and kindness that identifies its inhabitants.In the framework of this event, the range of activities is varied and numerous. Culinary cruises are one of the most requested options, allowing you to walk along the canal which crosses the locality and at the same time you can enjoy the most exquisite traditional recipes.
It’s also possible to enjoy a lunch aboard a steam train, immersing themselves in a historical scenario that seems frozen in time.Of course, one should not miss the medieval markets, where you can get traditional products from the local firms. Selling all sports of delightful items in a setting which dates back to many centuries ago.
Pennine Lancashire Food Festival - video
Beer lovers should not miss out on the route where how beers have been made since long ago. One is able to see the hard work and ingredients used in their elaboration, not like the big automated breweries of today.No less than 60 events make up the extensive program of this festival, and most certainly all travellers will find one which will fulfill their tastes and interests.
When the warm weather arrives Britons take to the streets to take advantage of the last ray of Sun. The Taste of London, a famous gastronomic festival, is held in Regent's Park in London.
REGENT´S PARK FOOD FESTIVAL
It takes place in June and there are the most renown chefs from around the country. There are also professionals from non Anglosaxon countries to try the best of each cooking.
While the chefs offer their best dishes at the diner, another series of complementary activities are organized, such as theatrical performances, or wine tasting.
All this makes the Taste of London into a huge barbecue that suits everyone and where their own standards are met.It is not a free event, and their prices range from 12 pounds for a children and 75 for adults with a whole series of extras included. Drinks are paid apart, but you cannot use the sterling pound, as the Taste of London has its own currency. These are the Crowns and one has to obtain then before accessing the gastronomic festival. Each pound is equivalent to two crowns.
EXMOOR FOOD FESTIVALIt takes place in England in October. The food is the protagonist during the eight days of the food fair, and the same parallel activities are organized in Exmoor, not always related to gastronomy. It is the perfect occasion to try some of the best agricultural products of the West Country, located in the South-West of England. All events include gastronomic fairs or markets, where you can buy products from the orchards straight from the farmer who grow them.
Visitors can also enjoy evening events. Special breakfasts, dinners based on tapas or delicious cream teas (snack typically English-based tea and scones with cream and jam) are some of the organized events. Local establishments are actively involved in this gastronomic festival, and it spreads to rest of the town.
Apart from the gastronomic tastings or workshops to learn how to work with certain products, those who visit the gastronomic festival will learn about, among other things, how to work on a farm or the cider production process, typical product of the area of the West Country.
More moments of fun will be hard with the ride on a pony by Doone Valley; the visit to Dunkery Beacon (the highest point in Exmoor) or traveling in one of the steam trains of the West Somerset Railway, with a stop at the Turntable Cafe, to try out a high tea (sort of snack dinner).
LUDLOW FOOD FESTIVAL
This festival is one of the best. It takes place each September in the lovely Shropshire market town of Ludlow. The town has a reputation for gourmet cuisine, with a Michelin starred restaurant, lots of independent shops and a thriving farmers’ market.
Providing good local food, served to busy festival goers, in a premium buffet style bistro setting – quick, informal and relaxing. Choose up to four courses, finishing with desserts influenced by top Michelin chefs, and award winning Marches cheeses served along with fine wines and fizz (not included in the price). Many dishes will be cooked by top chefs supported by past and present students from Shrewsbury and Ludlow colleges – you never know who you might see cooking at the Chefs Table!
It has got many demonstrations be “hands-on”; you can get stuck into bread making, cake art and even have a go at making beer pizza with top bakers, millers and brewers.
It has got too over 60 picked local food and drink producers serving everything from bangers and bread to perry and pies, enough to satisfy and food lover.
Made by: -Carmen Funes Navarro
-Marta Ibáñez Díaz-Peco
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