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PORK STEAKS with APPLE RINGS
This is a simple but exquisite meal - ideally cooked on a barbecue or open fire in the summer. The meal can be supplemented with apple rings - or pineapple rings - or kiwi fruit - or mango - the choices are limitless.
These steaks can be served with just about anything - but why not try making your own barbecue beans?
Ingredients:
4 of 10 oz (4 of 275 g) Pork Steaks
ground black pepper
2 oz (50g) soft brown sugar
4 tablespoons english mustard
4 apple rings*
8 large rashers of smoked bacon
sweet cider
salt (to taste)
Method:
1. Remove any skin/rind from the pork steaks.
2. Barbecue the steaks for about 3 or 4 minutes on each side.
3. Allow the steaks to cool. Then coat them with the English mustard. Onto this coating sprinkle a little soft brown sugar and then place an apple ring on top.
4. Now wrap each steak in bacon. Sprinkle a little salt and course ground black pepper onto the outside.
5. Barbecue each steak for another 3 minutes on each side.
6. As these steaks cook, sprinkle a little sweet cider onto them.
* You can use pineapple rings, kiwi fruit rings, mango rings, and a range of fruits instead of the apple rings.
** These can be eaten on their own or with chips, rice, and salad or barbecue beans.
ROAST BEEF and YORKSHIRE PUDDING
Possibly the most famous of all English dishes. At one time the French used to call us "Les Rostbifs" - and probably still do out of earshot! This recipe is from an English family and has appeared on their Sunday Dinner table lots of times.
Yorkshire pudding:
First a little about the Yorkshire pudding. Different areas of England cook, serve and eat this in totally different ways. No single way is 'right' nor 'wrong'. It depends upon your family tradition and where you live. Originally the Yorkshire pudding was eaten on its own as a first course with thick gravy. This was to fill your stomach with the cheap Yorkshire pudding so that you would not eat so much of the more expensive meat in the next course.
Now Yorkshire Puddings tend to be lighter and crispier and they are served and eaten with the meat course. Irene Proudlock from Cumbria purposely cooks too many Yorkshire Puddings. The extra, uneaten ones are saved until the evening when they have a spoonful of jam dropped into them and her family eats them in the same way as small cakes.
However you serve Yorkshire pudding there are two essentials to remember when cooking them:
- A HOT oven
- VERY hot fat covering the floor of the cake tin / tray where they are cooked.
Serving:
Some families carve the meat in the kitchen and bring it to the table on pre-warmed plates. Others carve the meat at the table so every one can see.
Roast Beef is best served with roast potatoes, Yorkshire Puddings, boiled carrots and boiled peas. Have a gravy boat brimming full of gravy for diners to help themselves to. For special occasions consider making the special gravy on this site.
Now follow with something like APPLE PIE with custard. It will be a strong man that can get up from the table after eating a feast like that! For a family of 4:
Ingredients (Roast Beef):
1.4kg / 3lbs joint of sirloin of beef
50g / 2oz beef dripping
Ingredients (Yorkshire pudding):
110g / 10oz of plain flour (sifted)
1 large egg
A large pinch of salt
150ml / 5oz water
150ml / 5oz milk
Beef dripping or cooking fat
Combined method for cooking the Roast Beef and the Yorkshire pudding:
1. Heat the oven to 180ºC / 350ºF / gas mark 4.
2. Put the joint of beef into a shallow baking tray or tin.
3. Season the meat to taste with a little salt or a sprinkle of rosemary or a little black pepper
4. Melt half of the beef dripping and pour over the meat and seasoning.
5. Place in the middle of the oven for 70 minutes.
6. After 70 minutes, keep the meet in the oven, but turn up the heat to 220ºC / 425ºF / gas mark 7.
7. Pour the remainder of the beef dripping into a cake baking tray (The type of baking tray used to make small cakes / muffins). Put the tray; with a little bit of dripping in each of the depressions in the tray, into the oven for 3 minutes or until you see the dripping smoke.
8. Remove from the oven and pour 2 tablespoons of the Yorkshire pudding batter (see below for batter recipe) into each cake depression and bake for 15 to 20 minutes in the same oven as the beef.
9. 10 minutes after you have taken out the cooked Yorkshire puddings you can take out the beef. Leave to stand another 10 minutes to allow cooling a little before carving.
To make the Yorkshire pudding Mixture (Batter):
(This will make about 6 or so puddings).
1. Sift the flour into a large bowl
2. Break the egg into the centre of the heap of flour.
3. Mix the water and the milk together in a jug. Pour the mixture slowly onto the flour and egg. As you start to pour the water/milk slowly beat the mixture together with a whisk. Add the salt and continue to beat. The puddings will be lighter if the batter includes a little air.
4. Once all the ingredients have been beaten together leave to stand, covered by a cloth, for 40 minutes or so.
5. Now you are at 'step 8' in the main cooking method. Your oven should be very hot and your tray for the puddings very hot.
"GURKHA" CURRIES
"Gurkha" curry in a "Traditional ENGLISH" recipe page??
Visit any English town and you will see at least one Indian restaurant and on the menu I will guarantee you will see at least 2 of these recipes. Indian (and Chinese) dishes have been taken and adapted to become our 'Traditional' English dishes. In some cases we have actually exported these dishes, slightly altered, back to the original country who has adopted them as their own national dishes!
But back to the 'real' Gurkha curries:
On this page are four "Gurkha Curry" recipes I was given by a soldier on active service.
Follow any of these simple recipes and you will end up with a completely authentic meal eaten by some of the most daring troops in the world. These are not HOT curries, these are TASTY curries.
The quantities in these four recipes are for 8 soldiers. If you halve the ingredients please keep the cooking times about the same as quoted in the recipe.
BRONTË PIE (MEAT PIE)
I am not sure of all the other names for this pie, but I do know one name came into being after one of the famous Bronte sisters, Emily Bronte. Emily was in Belgium in 1843 and, in a letter to her sister Charlotte Bronte, said that she would rather be in Hayworth House making this pie than being abroad!
A note for those who do not like beef. This recipe also makes a lovely turkey or chicken pie. Just use meat from the breast or use breast fillets. Make sure that you remove any bones before cooking the meat. This will serve 6 large or 8 small portions.
Ingredients:
900g or 2lbs of sirloin or beef fillet (or chicken/turkey breast).
1 onion chopped into small pieces
450g or 1lb puff pastry
175g 6 oz chicken liver pate
1 egg
75g or 3oz butter
150g or 6 oz of small (button) mushrooms
Black pepper (course ground)
Method:
1. Trim off any large pieces of fat from the meat. Chop into small cubes then season with a little black pepper and salt.
2. Melt the butter in a frying pan. Put in the meat cubes and cook in the butter until the outside of the meat is sealed all over. This will take about 15 minutes.
3. Remove the meat from the pan and put to one side.
4. Heat the oven to 200oC / 400oF / gas mark 6.
5. Add a little more butter to the pan, if needed, and fry the chopped onion and the button mushrooms in the mixture of butter and meat juices. Continue to fry until most of the juices have gone from the pan but take care not to burn anything.
6. Put these to one side too.
7. Roll out the puff pastry on a flour covered surface until it is rectangular in shape. The pastry has to be big enough to wrap the meat in to make a 'pastry envelope'.
8. Take the onion / mushroom mixture and spread it onto the pastry, then put the sealed meat on top of the onion / mushroom mixture.
9. Spread the pate onto the meat then brush all round the edges of the pastry rectangle with an egg that has been beaten.
10. Make the envelope with the pastry to hold the meat and onions. Seal the edges by squeezing together the egg covered pastry edges where they meet.
11. Brush all the visible pastry with the remainder of the egg (helps make the pastry go brown).
12. Bake in the centre of the heated oven for 20 minutes.
13. Keeping the pie in the oven, turn down the heat to 180oC / 350oF / gas mark 4 and leave for another 15 minutes. The pastry should be a lovely golden brown in color.
For a modern version use pre-cooked rice with small mixed vegetables instead of the onion and mushroom mixture.
'TOAD' or 'TOAD in the HOLE'
Another uniquely English dish and, yet again, one that can be prepared, cooked and eaten in a number of different ways depending upon where you live. This recipe came from Yorkshire and uses beef. It works just as well with lamb, pork, chicken or turkey. If you do not use beef then please make sure you half cook any meat before using it in this recipe.
This serves 4.
Ingredients:
350g or 12oz chuck steak cut into small cubes.
25g or 1oz dripping (or lard)
Course black pepper
Yorkshire pudding batter (From the Roast Beef page on this site)
Ingredients (Yorkshire pudding):
110g / 10oz of plain flour (sifted)
1 large egg
A large pinch of salt
150ml / 5oz water
150ml / 5oz milk
Beef dripping or cooking fat
Method:
1. Heat the oven to 230ºC / 450'ºF / gas mark 8
2. Put the dripping into a deep sided baking tray until it just starts to smoke.
3. Take the baking tray out of the oven, Pour in about a quarter of the batter mixture and return to the oven until the mixture just starts to go solid. This will take about 10 minutes or so.
4. Whilst the batter is cooking rub the outside of the meat with black pepper then fry it until the outside is sealed. This will take about 10 minutes.
5. Remove the tray of partially cooked batter from the oven. Spread the sealed meat on top of the solid batter in the tray. The pour the remainder of the batter on top of the meat.
6. Return the tray to the centre of the oven and cook for 20 minutes.
7. After 20 minutes keep the tray in the oven, turn down the heat to 200'C / 400'F / gas mark 6, and cook for another 15 minutes. DO NOT open the oven door or the rising batter mixture might collapse.
8. Once cooked, take out of the oven and cut into 4 pieces.
There are many ways of serving and eating this. Most people eat it with rich gravy (try our Special Gravy). Usually there will be beer at the table - but I love to eat this with a really rough red wine.
BACON CRISS CROSS
(EGG, BACON and SAUSAGE CRISS CROSS)
This is a simple lattice style pie that is meant to be eaten on picnics - but which is lovely for tea too! It is usually eaten cold.
Ingredients:
12 oz of ready made short crust pastry
3 hard boiled eggs
8 rashers of grilled bacon
8 oz sausage meat
1 beaten egg
5 fl oz milk
black pepper and salt to taste
Method:
1. Pre-heat the oven to gas mark 6, 200'C / 400'F
2. Cut of piece of pastry about 2/3rds of the amount. Roll it out on a floured surface and when thin, line a pie dish or oven proof deep plate with it.
3. Slice up the boiled eggs. Chop up the bacon into small pieces. Pull the sausage meat into small pieces and mix the eggs and meat together in a bowl.
4. Beat an egg with the milk and then pour this mixture over the meat/boiled egg mixture in the bowl.
5. Season with salt and pepper (to taste) then place the mixture onto the pastry covering the base and sides of the pie dish / deep plate.
6. Roll out the remaining 1/3rd of the pastry and cut it into long thin strips about ½ inch wide. Lay these strips across the top of the pie filling to make a 'Criss Cross' or lattice pattern. Seal the ends of the strips to the edges of the pie sides with a little water or egg.
7. Bake in the centre of the pre-heated oven for 10 minutes.
8. After 10 minutes, leave the pie in the oven, but turn the heat down to gas mark 4, 180'C / 350'F for another 25 to 30 minutes.
9. Allow to cool and serve cold.
This is delicious with most pickles and works very well with a salad.
KEDGEREE
This is a fish dish that started life in India as 'Kitchri' and was cooked with lentils and onions. It was brought back to England in the 1700s and adapted to our palette. This version is a little more modern but, I think, one of the best that I have tasted.
This recipe will serve 6.
Ingredients:
450g or 1lb of cooked haddock with all the bones and skin removed
175g or 6oz long grained rice which has already been cooked
Coarse ground black pepper
A pinch of Saffron Powder
3 hard boiled eggs which have been removed from their shells
2 tablespoons double cream
50g or 2oz butter
Chopped Parsley (for the garnish).
Method:
1. Flake the haddock making sure that there are no bones or skin left.
2. Melt the butter in a saucepan then add the fish pieces and a pinch of saffron
3. Remove the pan from the heat.
4. Chop the boiled eggs into small pieces and add to the pan contents.
5. Add the pre-cooked rice to the pan and stir the mixture.
6. Now heat the pan gently and when the mixture starts to get warm slowly stir in the cream making sure it is well mixed.
7. Add a pinch of salt and a little coarse black pepper to taste. Continue to heat until the mixture is hot then serve onto hot plates and garnish with chopped parsley.
SCALLOPS
These shellfish can be cooked in a number of different ways but this is how they are often cooked in the North East of England and it is certainly a traditional way. In this recipe the scallops are cooked in their shells which some people will find an unusual but pleasant change. This will serve 6 people.
Ingredients:
24 Scallops in their shells
4 tablespoons of soy sauce
3 tablespoons of chopped chives
1 tablespoon of Worcestershire sauce
1 tablespoon of chopped oregano
25g or 1oz butter
2 crushed garlic cloves
3 tablespoons of lemon juice without the white pith
4 tablespoons of white wine - not too sweet. Dry is best
4 tablespoons of any tangy relish
Method:
1. Heat the oven to 200ºC / 400ºF / gas mark 6
2. Carefully clean the outside of the scallops' shells to get rid of loose sand etc.
3. Carefully open the scallops' shells a little and drain out any juices into a clean bowl. Keep the juice for later.
4. Open the scallops a little more and gently hold under a running cold tap to flush out and sand or debris. Take care not to dislodge the scallop from inside the shell. Try not to break the shells either.
5. To the bowl of juice from the scallops add the soy, garlic, melted butter, lemon juice, Worcestershire sauce and the oregano.
6. Mix this all together thoroughly. You might have to very gently heat the mixture if the butter tries to solidify.
7. Put the scallops onto a baking tray with slightly raised edges and then put about a tablespoon of the mixture into each scallop.
8. Bake in the pre-heated oven for about 8 to 10 minutes.
9. Serve with brown bread and a squeeze of lemon.
FISH and CHIPS
Everyone associates 'fish and chips' with England. Once we would buy these from the 'chippie' and carry them out to eat wrapped in newspaper. Now we are forced to have them hygienically wrapped in clean, white paper or in little plastic cartons. No doubt white paper or plastic is more hygienic but I am sure that the newspaper added a certain 'something' to the taste. I and millions of others have eaten fish and chips like that for years without any harm.
Fish and chips are best eaten with lashings of salt (shaken from a large glass sugar shaker holes in the top) and malt vinegar (shaken from another large glass bottle with a small hole in the lid). We live by the sea and sitting on the sea wall with a bundle of paper in our laps containing fish and chips covered in salt and vinegar with the wind trying to tear it out of our hands can only be described as shear heaven.
Part of the secret of fish and chips is the taste of the batter that the fish is cooked in. Every fish and chip shop (chippie) has its own recipe and the one here came from a shop on the North East coast that overlooks the sea.
My favorite fish is cod but you can use haddock in this recipe without any change.
A hint about the chips. Some people cook the chips then keep them warm until the fish is ready. This is OK but the chips can very easily get ''soggy'' when kept warm. It is better keep the fish warm and serve the chips as soon as they are cooked. 'Fresh' chips taste so much better.
Two final suggestions:
Serve in newspaper if eating at home
As I said earlier, the secret is in the batter. For an unusual taste consider adding about 2 tablespoons of a dark beer (not lager) to the batter mixture - or add 2 teaspoons of Worcestershire sauce. Please, do not add garlic, chili powder nor paprika powder, which will not give 'English' fish and chips!
This will serve 4 (depending on how many portions of fish you use).
Ingredients:
4 large pieces of cod (or haddock)
1kg or 2½ lbs potatoes
Sunflower seed oil
Salt and fine white pepper to taste.
For the batter:
200g or 7 oz of plain flour
1 large egg
150ml or 5 fl oz of water and milk mixed (making 5fl oz total)
White pepper to taste
Method:
1. Peel the potatoes and cut them into chips. If you are not going to cook them immediately then keep them covered in water to stop them going brown.
2. Start to make the batter mixture by putting the flour into a large bowl.
3. Whisk the egg and add (if you want) a maximum of 2 tablespoons of dark beer or 2 teaspoons of Worcestershire sauce.
4. Now pour the whisked egg into the flour adding the milk/water mixture and beat until smooth. Leave this to stand for an hour.
5. Heat a deep pan, filled with enough oil to cover the chips, until it is hot. (If you drop in a tiny piece of potato and it immediately starts to fizzle then the oil is hot enough).
6. Heat a second pan of oil just deep enough to cover the fish.
7. Individually put each fish fillet into the batter. Slide the fish back and forth to cover with batter and lift out and allow to drip for a second or two then repeat. This makes sure the fish is completely covered in batter.
8. Lower a battered fish into the hot oil skin side to the bottom of the pan to stop the fillet curling as it heats. Now cook, one fillet at a time. After 5 minutes turn the fish over and cook for another 3 to 4 minutes.
9. Repeat with the second fillet, keeping the first cooked fillet warm in an oven.
10. Now put the chips in the pan to cook. Take care as the oil might froth as the wet chips go in. This is quite normal but be careful you do not burn yourself.
11. Carry on cooking the other two fillets and put them in the oven to keep warm.
12. Lift out the chips when they reach a nice golden brown color and are cooked. Use a mesh spoon or similar to lift the chips out, letting the oil drip back into the pan.
Serve on plates (or newspapers) with the fish nestling on a bed of chips. Vinegar, salt and tomato sauce (ketchup) should be available.
SOUFFLÉ DEVON CRAB
Many small fishing villages in England claim to land the freshest or the largest crabs. This recipe originated from Devonshire and has been updated a little to be in line with modern tastes. This does not mean that the character of this dish has been altered - in my view it has been enhanced. One advantage of this recipe is that from start to finish it should take no more than about 45 minutes to produce a real masterpiece.
If you cannot get fresh crabs - then this recipe is even better - a tin of crab meat or frozen crab works just as well and you do not have to spend time digging the flesh out of the claws and the shell.
Ingredients:
8 oz crab meat
4 egg whites
1 oz salted butter
4 tablespoons bread crumbs
1 oz plain flour
¼ pint fish stock
¼ pint skimmed milk
½ lemon
1½ teaspoons paprika
¼ teaspoon anchovy essence
Method:
1. Chop up the crab meat into small pieces. Lightly butter 4 gratin dishes (about 6 inches diameter) then sprinkle them with the breadcrumbs.
2. Melt the butter in a pan, air in the flour (carefully to avoid lumps). Then gradually blend in the milk and the fish stock. Stir well and bring to the boil, then simmer for 2 minutes, stirring occasionally. Take off the heat.
3. Into the saucepan with the fish stock/milk etc, add the juice from the ½ lemon (and a little grated rind), the anchovy essence, the paprika and the crab meat. Stir well to ensure everything is mixed well.
4. Whisk the egg whites until they just 'hold soft peaks'. Now, using a METAL spoon fold the egg whites gently into the crab sauce.
5. Divide the mixture into the 4 dishes.
6. Bake them all together in a preheated oven, gas mark 5 (190'C / 375'F) for 20 minutes. When they are cooked they will be well risen but still creamy in the centers.
SALMON FISHCAKES
These salmon fish cakes are delightful - crispy breaded outsides and pink insides. This recipe can be used to make fish cakes from any fish - and must be one of the easiest fish dishes of all to prepare. Even so, this particular salmon recipe is unusually tasty, as well as being traditional English fish dish.
Make 4 large fishcakes
Ingredients:
12 oz salmon *
12 oz peeled potatoes
1 egg whisked with a fork
1 carrot
1 onion
2 tablespoons natural (plain) yoghurt
½ teaspoon paprika
1 teaspoon lemon juice
* If you prefer to use tinned Tuna - then use about a 7 oz tin - but drain off all the oil.
Method:
1. Peel and very finely grate the carrot. Chop the onion into similarly fine pieces.
2. Peel and boil the potatoes until tender.
3. Grill the salmon for about 2 to 3 minutes each side. They are ready when the flesh starts to become a little opaque and the flesh is easy to flake with a fork. Remove any skin and bones and flake the flesh into small pieces with a fork.
4. Mash the potatoes with a little pepper but NOT with milk or butter! Once mashed, turn the potatoes into a bowl with the salmon flesh. Add the yoghurt, paprika, lemon juice, chopped onion and grated carrot.
5. Once the ingredients are well mixed divide into 4 large (or 8 small) portions and shape them into fish cakes. (See the 'Cooks Tip' on this page). Add the whisked egg, a little at a time, until the mixture is held together (banded) by the egg - but without being too runny. Cover with bread crumbs. And the egg will help them stay stuck to the cakes.
6. Heat a little vegetable oil in a frying pan and, when hot, fry the fish cakes over a moderate heat for 3 minutes on each side. They should be golden brown.
These are lovely when served with a salad. Put a wedge of lemon onto each plate.
TROUT AND HERB JELLY
This English trout recipe makes a wonderful tasting summer dish. It is a traditional trout dish that also looks quite stunning but is not difficult to make. It is easy and quick to prepare - but allow at least 4 hours to chill before serving.
This will serve 4.
Thanks to James Strummer from Kent who sent us this recipe.
Ingredients:
2 trout (each one about 8oz when cleaned) (rainbow are best)
1 smoked trout (about 8 oz when cleaned).
1 pint of fish stock
4 fl oz dry white wine
3 tablespoons white wine vinegar
1 large shallot
½ teaspoon coarse ground pepper
1 tablespoon powdered gelatine
1½ tablespoons chopped tarragon
2 tablespoons chopped parsley
1 tablespoon chopped chervil
Method:
1. Pour ½ pint water into a large saucepan and note the level. Discard the water.
2. Pour the fish stock, wine and wine vinegar into the saucepan. Add the chopped shallot and the ground pepper. Bring to the boil, stirring occasionally. Keep boiling this mixture until only about 8 fl oz (½ pint) is left. (The liquid level is has reduced to the mark made earlier). Take it off the heat.
3. Pour 3 tablespoons of cold water into a smaller saucepan. Sprinkle the gelatin onto the water and leave to swell for 5 minutes. Then very gently heat the gelatin to dissolve it. As it starts to dissolve pour a little of the fish stock mixture into the gelatin and really mix it well. When it is well mixed, pour this gelatin mix into the large saucepan with the fish stock mixture. Stir to mix then leave to cool.
4. Grill the trout under a high heat for about 4 minutes each side. They are ready when the flesh turns opaque and is easily opened up with a fork.
Leave to cool, and then remove any skin or bones that were left from the cleaning.
5. When the trout are cool, flake off the flesh and put into a bowl. Add the herbs and mix well by carefully folding them together. (Stirring these dry ingredients will break up the flesh).
6. Now pour into the bowl that contains the trout/herbs the cooled fish stock/gelatin and stir to mix. When mixed pour into a loaf tin or bread tin (about 7½ x 3½ inches). Cover with cling film or foil and place in the refrigerator for at least 4 hours before serving.
7. When you are ready to serve - it can be difficult to turn out the wonderful looking trout jelly - so dip the loaf tin into hot water for a few seconds (it just starts to melt the jelly in the tin). Turn this out onto a serving plate and garnish with a few sprigs of parsley.
Tip:
Serve these with asparagus in melted butter.
BARBECUE BEANS
Not a particularly 'old' recipe - but one we have made a number of times - especially when the smell of the barbecue has attracted others.
There are TWO recipes here - one 'quick' and one 'slow'.
The quick one is for those times where extra guests arrive and you need to fill them up with food. Quick barbecue beans soon fills up hungry stomachs - it can be cooked on the grill with little preparation - and adds a nice taste - particularly to Pork and Apple Rings.
The slow one is for special occasions when you can prepare beforehand and when you hope the smell of cooking does not attract too many extra people!
Quick barbecue beans
Ingredients:
2 large tins baked beans in tomato sauce
1 red pepper
2 tablespoons Worcestershire sauce
A pinch of chili powder
4 slices of cooked bacon.
1 onion
(you can add a little 'barbecue sauce' if you want a more 'modern' taste).
Method:
1. Chop up the onion, bacon and the red pepper into small pieces.
2. Place in a metallic (or fireproof) pan and fry on the fire until the bacon and onions are cooked.
3. Now add the beans and the rest of the ingredients and stir whilst heating.
4. Once everything has started to simmer transfer to a metallic (or fireproof) bowl, cover with tin foil, and place on the edge of the fire/grill to keep warm. Take care the beans do not boil or they will eventually burn.
BAKED HERB PUDDING
This is a delightful pudding, normally eaten at supper time, and it is suitable for vegetarians. It has its origins in Northallerton (North of England) and would have been made from wild herbs, gathered from the hedgerows and fields, and eaten with 'mushy' peas.
Ingredients:
2 large onions
1 teaspoon of freshly chopped sage or mint
2 tablespoons fresh white bread crumbs
coarse ground black pepper
salt
Yorkshire pudding batter:
1 tablespoon vegetable oil
Method:
(Pre-heat the oven to gas mark 4, 180'C / 350'F)
1. Peel the onions, then boil them in water until they are soft. Allow them to cool and chop them into small pieces.
2. Put the chopped onions into a large bowl. Add the sage/mint, bread crumbs, black pepper and salt. (Pepper and salt to taste). Blend together the mixture.
3. Now slowly blend in the batter making sure that all is well mixed.
4. Heat the dripping (see the batter recipe) and pour over the mixture.
5. Bake in the centre of the pre-heated oven for 40 minutes.
POOR KNIGHTS
More of a snack than a meal - and how else can I describe this delightful recipe passed on to me by a friend? It consists of egg toast in wine - a sublime mixture of simple food and gourmet tastes!
Ingredients:
4 Thick slices of bread
200 ml White wine
2 Eggs
½ tsp Cinnamon
1¼ tbsp Sugar
Icing sugar
Serves 4 - (1 slice per person)
Method:
1. Beat the eggs. Cut the crusts off the slices of bread and discard the crusts. Cut the bread slices in to four equal quarters.
2. Place the bread into a fairly deep dish.
3. Mix the eggs with the wine, sugar and cinnamon. Once fully mixed pour over the bread slices and leave them to soak up the mixture for 3 or 4 minutes.
4. Put enough cooking oil in a frying pan until it is about ¼" deep and then heat. Once the oil is hot, gently slide an egg covered bread slice into the oil. Take care you do not splash oil everywhere as it will spit hot oil. Fry until golden brown, then turn over the slice and fry the other side until golden brown.
5. Take out and let drain on either kitchen paper or a cake cooling rack.
6. Let most of the oil drain off, but whilst the toast is still warm, sprinkle with a little icing sugar and (if to your taste) a little cinnamon.
7. Repeat for the other slices.
CUSTARD
A 'must have' for apple pies and many other dishes. Ready made custard is usually excellent but this recipe is based on how it used to be made a long time ago. It is easy to make and the only thing that could go wrong is that it might become too hot and curdle. If it does? Don't worry. Just whisk in an egg and it will return to normal.
This can be served hot or allowed to chill in the fridge. For an 'extra special' custard stir in about 150ml or 5 fl oz of double cream at the very end of the heating process.
Ingredients:
25g or 1 oz caster sugar
300ml or 10 fl oz of boiling milk
3 drops of vanilla essence
2 large egg yolks
Method:
1. Beat the egg yolks
2. In a large bowl place the sugar, vanilla essence and the beaten egg yolks and mix together.
3. Now pour in the boiling milk, whisking as you pour.
4. Put the custard into a saucepan and, over a LOW heat; stir until the right constituency is obtained. Test by putting a wooden spoon in the mixture - it should cover the back of the spoon when the spoon is lifted out. DO NOT let the mixture boil or you will end up with sweet scrambled eggs.
5. If you want to add the double cream then this is the time to do it.
6. Remove from the heat and either serve immediately or allow to cool. Once cooled it should be covered and kept in the fridge for 2 days. Do not reheat once chilled.
OLDE APPLE PIE
This recipe is traditional because it contains more than just apples. Modern apple pies are made predominantly with apples. Some have a handful of blackberries to give taste and color, or a pinch or two of cloves to enhance the taste.
In my part of England 'Olden' apple pie always contained other fruit as well. Remember, a few centuries ago, the pie was served at the end of the meal for a specific reason. It was to ensure the farm worker was full of food and it provided him with the much needed sugar and energy for the very hard physical work he had to do every day. Ingredients were from the countryside and from the kitchen garden and orchard. The farmer's wife might use home made jams to add sparkle to her baking, and this is how this recipe for apple pie evolved. This has oranges and dried fruits and is a wonderfully filling dish for long, cold evenings. You can reduce or remove any of the spices or fruits to match your own personal taste. Serve with custard or with lashings of cream. It can also be served with warm milk into which a tiny little bit of sugar has been added - this makes a less filling sauce but keeps the pie wet.
This should make a pie large enough for 6 normal sized portions. It is safe to keep in the fridge for a day if not eaten all at once.
Ingredients:
225g or 8oz of Short crust Pie Pastry. (Click here for easy homemade Short crust Pastry recipe)
55g or 4oz sultanas (not shriveled ones - use nice plump ones)
25g or 1oz currents
55g or 2oz plump raisins
55g or 2oz candied peel. (Chop into small pieces)
1 egg white which has been beaten
3 tablespoons of rum or brandy or whisky or sherry
550g or 1¼ lbs of cooking apples
2 peeled oranges which have been sliced
The juice of a lemon which has been squeezed
55g or 2oz of dark brown sugar
½ teaspoon of grated nutmeg
1 teaspoon of ground cinnamon
40g or 1½ oz flaked almonds
25g or 1oz unsalted butter
1 egg yolk which has been beaten with 1 tablespoon of water
Method:
1. Take a 9 inch (22.5 cm) pie dish and wipe the inside surface with butter.
2. Cover an area of work surface with flour and roll out about two thirds of the pastry. When suitable size use it to line the pie dish, trimming off any excess. (Keep any trimmings for decoration).
3. Prick the base of the pastry case with a fork.
4. Take any remaining pastry as well as the unused pastry, wrap in Clingfilm and put into the fridge. Cover the pie base and put into the fridge too.
5. Heat the oven to 190'C / 375'F / gas mark 5.
6. In a large bowl, stir together the currents, raisins, sultanas, candied peel and rum together.
7. Place the pie dish on the baking sheet and bake blind (click here for explanation) for about 10 minutes.
8. Remove from the oven and inspect the pie base. It should be a nice light brown butter.
9. Remove the greaseproof sheet and the beans from the blind baking stage.
10. Brush the base and the sides with beaten egg white and bake in the oven for a further 5 minutes. Then remove.
11. Roll out your remaining pastry to make a pie lid for the pie.
12. Peel, core and then slice the apples into quite thick slices.
13. Take the bowl containing the fruits and rum; add the apples slices and the orange slices. Add the remaining spices (not the almonds) and the sugar and carefully stir trying not to break the fruit up too much.
14. Fry the almonds in butter for a few minutes until golden then remove.
15. Fill the pie with the mixed pie filling and level off. Scatter on the top of the pie filling the toasted almonds.
16. Brush the edges of the pastry case with water and put on the lid. Crimp (compress) the edges to make them seal.
17. With any trimmings make decorations in the form of leaves and place on the top of the pie lid.
18. Brush the lid (and decorations) with beaten egg yolk, sprinkle with a little, caster sugar and return to the oven.
19. Bake the pie for about 35 to 40 minutes or until the pastry is golden brown and the fruit is tender.
Serve either hot or cold. In winter time consider serving with a topping of brandy sauce.
PORT AND PRUNE FOOL
This makes a simple, but stunningly exotic sweet. An absolutely perfect ending to a large meal. Serve in individual dishes or brandy glasses. Then just sit back and wait for the compliments to come from your guests.
Ingredients:
10 fl oz (284 ml) of double cream
15½ oz (439 g) sized tin of prunes, without stones
4 tablespoons of Port
2 oz (50g) soft brown sugar
A pinch of grated nutmeg
Chopped nuts for decoration
Serves to 4.
Method:
1. Whip the double cream until it is stiff.
2. Drain any syrup from the prunes then chop them into small pieces.
3. Fold the chopped prunes into the cream, and then add the brown sugar and the port.
4. Fold in a pinch of nutmeg to taste.
5. Spoon the mixture into chilled individual serving glasses and sprinkle with chopped nuts - but just before you start your meal.
6. Keep cool until you are ready to serve.
CHRISTMAS CAKE
This is an old recipe which makes a lovely moist cake full in flavour. Like all the best fruit cakes it should be made then kept for three weeks before cutting.
The cake is often decorated with a red and silver (or red and white) cake band of crepe paper which has fringed edges. On top my family would place a real sprig of holly. Many people prefer to ice the cake and decorate with seasonal plastic or edible ornaments.
Ingredients:
275g or 10oz butter
150g or 5oz caster sugar
150g or 5oz soft brown sugar
5 eggs
350g or 12oz of plain, sifted flour
½ teaspoon ground nutmeg
¾ teaspoon ground cinnamon
225g or 8oz currants
225g or 8oz sultanas
100g or 4oz glace cherries which have been chopped into quarters
100g or 4oz chopped candied peel (mixed peel)
100g 4oz walnuts (chopped)
2 tablespoons of brandy
Method:
1. Take an 8 inch (20cm) cake tin and wipe its inside surfaces with butter. Tie a band of brown paper around the outside of the cake tin, higher than the top of the tin by an inch or two.
2. Put the white and the brown sugars with the butter into a bowl and mix to a smooth cream constituency.
3. Beat the eggs well and then gradually add to the butter and sugar with a little of the flour and all of the spices.
4. Now fold in the rest of the ingredients, including the rest of the flour, until well mixed.
5. Put this mixture into the cake tin and make a slight hollow depression in the centre of the cake.
6. Bake in a pre-heated oven (150'C / 300'F / gas mark 2) for two hours.
7. Keep the cake in the oven and reduce the heat to 140'C / 275'F / gas mark 1 for another two hours.
8. (If the top of the cake gets too brown then cover it with a sheet of paper and continue to cook). To test to see if the cake is cooked, take a long metallic skewer and poke down into the centre of the cake. The skewer should come out clean with no wet mixture stuck to it.
9. Remove the paper band and keep covered, preferably in a cake tin, for three weeks.
CHRISTMAS PUDDING
In our family it has always been the tradition to put a 'sixpenny bit' into the pudding just before baking. (A sixpenny bit was the old silver coin worth ½ shilling or sixpence). The family would examine their portions of pudding, usually served with cream or brandy sauce, to see who was the lucky one to get the sixpence - not for the value of the coin - but for the luck it would bring in the forthcoming year. With the advent of decimal currency this tradition has died out a little, but we use a modern 5 pence piece. (If you use a dark colored or copper based coin then wrap it in silver cooking foil). Wash the coin, but you will find the baking will sterilize it for you.
Do warn anyone eating the pudding that there is a small silver coin hidden somewhere.
We would bring the pudding to the table, having first having upturned it out onto a large plate. The top of the pudding would have a real holly sprig for decoration - or, on special occasions - we would pour a little brandy over the cake, set fire to it and bring it into the darkened room ablaze!
(The brandy burns with a cool blue flame and does not burn the cake - and adds a little 'extra' taste). You can serve this on its own, with custard, brandy sauce or cream.
This will make TWO dark, rich tasting puddings that will serve 8 people per pudding.
Ingredients:
100g or 4oz flour
50g or 2oz soft white bread crumbs
2 large eggs
1 teaspoon mixed spice
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
100g or 4oz shredded suet
100g or 4oz soft brown sugar
100g or 4oz grated apple
1 grated carrot
100g or 4oz mixed candied peel
100d 4oz chopped, blanched almonds
150ml ¼ pint of beer (preferably a dark beer)
100g or 4oz currants
100g or 4oz sultanas
225g or 4oz raisins
50g or 2oz chopped prunes
The juice plus the grated rind of half a lemon
The juice plus the grated rind of half an orange
1 tablespoon black treacle
1 tablespoon brandy
Method:
1. In a large bowl, mix all the ingredients together, stirring well. Don't forget the silver coin!
2. Cover with a clean cloth and leave overnight to infuse
3. Take two clean 2 pint (1.1 liter) basins and split the mixture between them.
4. Cover each basin with greaseproof paper and a cloth. Tied the paper around the top of the basin to keep in place.
5. Now steam or boil for 8 hours, making sure the water does not boil away. (A large saucepan, containing water, with the basins stood in the water is the best way to steam or boil these puddings).
6. Take them out of the pan making sure that they are still covered and store until they are needed.
7. When ready to use re-boil them for another two hours.
PEPPER CAKE or CAROL SINGING CAKE
Once, when carol singers used to arrive in the street or on the village green, they would sing a medley of songs. The grateful householders would come out with a special cake and ginger cordial or mulled wine - not only to say 'Thank you' but to keep them warm.
This cake has other names, but we know it as 'Pepper Cake', but it is more commonly known as 'Carol Singing Cake'. The cake is very easy to make and it is heavy as well as being slightly spicy. Wonderful for cold nights!
Ingredients:
675g or 1 ½ lbs plain four
225g or 8oz butter
225g or 8oz dark, soft brown sugar
25g or 1 oz ground cloves
675g or 1 ½ lbs black treacle
4 eggs, well beaten together
1 teaspoon bicarbonate of soda
Milk as required.
Method:
1. Rub the butter into the flour, using your finger tips, until the mixture looks like fine breadcrumbs.
2. Now stir in the sugar and the cloves.
3. Add the treacle and the well beaten eggs.
4. Add the bicarbonate of soda which has been mixed in a little milk to dissolve it.
5. Pre-heat the oven to 170'C / 325'f / gas mark 3
6. Put the cake mixture into a well greased roasting tin and bake for 1 ¾ hours.
Serve cold.
BREAD and BUTTER PUDDING
A simple and cheap to make pudding that has filled empty stomachs for many, many years. Serve it with few extra sultanas and cover it in custard - and you will have a dish fit for a king!
Ingredients:
4 slices of stale (white) bread
2 oz of butter
2 eggs
2 tablespoons castor sugar
1 tablespoon ordinary (granulated) sugar
3 tablespoons mixed currents and raisins
1 pint milk
Pinch of ground nutmeg
Method:
1. Use slightly stale white bread. Brown bread does not work too well.
2. Spread the butter on each slice of bread - then cut off the crusts.
3. Cut each slice of buttered bread into quarters.
4. Grease a pie dish then make a single layer of bread on the bottom of the dish.
5. Sprinkle some of the sultanas and raisins on the first layer of bread. Sprinkle on a little of the caster sugar.
6. Add another layer of bread on top of the first, sprinkling the fruit and sugar as before. Repeat until all the bread and fruit is used up.
7. Add the eggs to a bowl and beat them. Add the granulated sugar and then the milk and stir well.
8. Pour the egg/milk/sugar mixture over the bread layers (slowly) and allow it to soak into the bread.
9. Leave this to soak for about an hour.
10. Just before the hour is up - pre-heat the oven to gas mark 3, 160'C / 325'F.
11. Sprinkle a little nutmeg (and a little more granulated sugar) over the top layer of soggy bread. Then place in the oven for about 70 minutes - or until the whole has become set. Take care that you do not leave it too long (not more than about 80 minutes in the oven) or the top will burn and become a bit tough).
TRIFLE
There are so many different recipes for trifle - but this one is easy to make and can be adapted to your own tastes.
Easy to make - yes. But please allow a day to prepare it. Some of the ingredients need to be allowed to cool before you can go on to the next step in the recipe.
I suggest that you make it the day before you need it then store it in the refrigerator until it is needed. (Keep the bowl covered with something like 'cling film' to prevent it drying our or absorbing the smell of anything else in the fridge).
This will make a trifle large enough for about 6 people.
Ingredients:
1 swiss roll or sponge cake
1 packet of fruit flavoured jelly (Jell-O)
1 tin fruit custard fruit/chocolate/decorations* sherry**
* This is for decoration - try using bananas, grated chocolate, pistachio etc - but try to co-ordinate with the flavour of the jelly.
** Optional - use about 2 tablespoons maximum.
Method:
1. Cut the swiss roll into slices about ½ to ¾ inches thick.
2. Get a large glass serving dish or bowl. Line the bottom and sides with the swiss roll slices.
3. Sprinkle the sherry over the bottom (but do not use too much or you will destroy the trifle flavour) and pour the canned fruit (complete with its juice) into the bottom - do it carefully so as not to disturb the swiss roll slices.
4. Prepare the fruit jelly (Jell-O) to the manufacturer's instructions. Put it in the fridge until ALMOST set.
5. Now spread the nearly set jelly over the swiss roll slices and the fruit. Leave to set. (WARNING: If you pour the hot/warm jelly over the swiss roll it will be absorbed and there will be no 'jelly' layer).
6. Make the custard, but ensure it is thick (but not lumpy!). Leave it to cool.
7. When the custard is cool pour it over the jelly layer in the bowl. Make sure the custard is NOT hot - if it is it will melt the jelly and make a mess of the whole trifle.
8. Allow the whole to cool - preferable in the fridge.
9. Just before serving decorate the top layer of custard. You can drop on banana slices, grate chocolate, add cherries, cream - let your imagination run riot - but try to do something that will not 'clash' with the fruit in the trifle or the jelly.
SUFFOLK BUNS
How about making a dozen buns as a surprise? Simple and quick to make - these were original baked around the Suffolk Coast long ago - an area which, even today, is still remarkably remote. (Visit our Free E-card page or our Legends pages to see pictures of the area).
Ingredients:
12 oz Flour
4 oz Ground rice
2 Eggs
4 oz Butter
3 oz Sugar
2 teaspoons Baking powder
Large pinch of caraway seeds
Milk
Method:
1. Heat the oven to 400'F (gas mark 6).
2. In a cool earthenware or glass bowl mix the ground rice and baking powder until well mixed together.
3. Using your fingers, rub in the butter and keep rubbing until all the mixture looks like fine breadcrumbs. The mixture must be fine or the buns will not turn out well.
4. Once you are happy that the mixture is fine enough then, still using your fingers, stir in the sugar and the caraway seeds until well mixed.
5. Stir in the eggs (using a wooden spoon) and start to gently stir in the milk until the mixture becomes a smooth firm paste.
6. Lightly cover your working surface with flour and turn out the mixture. Roll out until the mixture is about 1" thick. Using a 2" diameter pastry cutter cut out as many rounds as possible - hopefully you should be able to make at least 12.
7. Grease a baking tray and place the rounds onto it. (Or line a shallow tray with a baking sheet). Bake for 15 to 20 minutes or until golden.
SPOTTED DICK
Not a very complimentary name - but an extremely filling desert. Originally this was served to fill up the family so that they could not eat (or want to eat) the far more expensive meat. Ideal for cold winter evenings to keep out the weather.
Ingredients:
8 oz Self-raising flour
4 oz Shredded suet
8 oz Currants or Raisins
150 ml Cold Water
1 oz Sugar
1 pinch salt
Method 1: (If you have a pudding cloth)
1. Mix together the flour, sugar, salt, suet and the currents/raisins. Keep mixing and add a little water at a time until the whole becomes a firm dough.
2. Roll into a long cylindrical shape that is about 8 inches long.
3. Take a previously boiled pudding cloth, dry and then dust with flour and wrap it around the dough cylinder. Tie off each end of the cloth but take care to leave a little room between the ends of the dough cylinder and the cloth to allow for expansion when steaming.
4. Put into a large pan of boiling water and boil for approx 2 hours - top up the pan with boiling water and do not allow to boil dry.
Method 2: (If you do NOT have a pudding cloth).
1. Mix together the flour, sugar, salt, suet and the currents/raisins. Keep mixing and add a little water at a time until the whole becomes a firm dough.
2. Roll into a long cylindrical shape that is about 8 inches long.
3. Carefully place the rolled pastry into a small pan that is close to 8 inches diameter as possible.
4. Place this smaller pan into a larger one then fill the larger pan with boiling water - but do not fill so that the water spills into the smaller pan. This is to make a steamer to 'steam' the pudding.
5. Put on the lid to the larger pan and steam for about 2¼ hours - making sure that the water is topped up in the outer pan with boiling water.
Serving suggestion:
Serve with custard.
SHORTBREAD
Possibly more famous in Scotland than in England, but none the less here is a recipe for English Shortbread. Delicious with afternoon coffee or tea.
Ingredients:
1 cup of Butter
3 cups plain Flour
1 Egg
½ cup Sugar
1 tsp Baking powder
Makes about 45 to 50 shortbread squares - store any excess in an old biscuit tin.
Method:
1. Cream together the butter and sugar, with a wooden spoon, until the mixture is light and fluffy.
2. Beat in the egg.
3. Sift together the flour and baking powder and add to the creamed butter along with the remaining ingredients. Still well with your wooden spoon until all are blended together. Again you should end up with a doughy mixture.
4. Roll out the dough on a floured surface until it makes a square about 14" on each side. Cut this into lots of 2" squares.
5. Put the little squares about 2" apart on to a baking sheet and prick each square a number of times with a fork. (The lines of 'fork holes' on top of the completed biscuit is a 'trademark' of real gingerbread). Bake in a preheated oven 325°F (gas mark 3) (160°C) for about 10 - 12 minutes or until lightly browned.
6. Place onto a rack to cool.
ORANGE MARMALADE (Sweet)
This orange marmalade recipe has been added at the request of one of our site visitors, Curt Conant from Portland in the USA.
Ingredients:
2 lbs 4 oz (1 kg) Oranges
2 lbs 4 oz (1 kg) Sugar
2 whole lemons
Method:
1. Peel the oranges, removing the pith (or the marmalade will become bitter)
2. Chop the orange peel into small pieces depending on your taste (thick cut or smooth cut marmalade). Put the peel into a saucepan.
3. Cover the peel with water, bring to the boil and boil for 5 minutes. Then drain the water.
4. Repeat step 3.
5. Once again repeat step 3 so that the peel has been boiled three times.
6. Chop up the oranges into pieces and throw away any seeds and large pieces of pith.
7. Chop up the whole lemons.
8. Put the orange pieces, the chopped peel and the chopped lemons into a bowl and add 6 cups of water.
9. Leave to soak for 24 hours in a cool place.
10. Pour the bowl contents into a large saucepan and simmer for 40 minutes
11. Add the sugar and continue to cook until it is at the desired constituance. This will take between 1 and 2 hours. DO NOT STIR. Use a wooden spatula (or spoon) gently to ensure it does not stick to the bottom of the pan.
12. Allow to cool slightly then put into clean glass jars.
STRAWBERRY JAM
A very, very easy way to make homemade jams. You do not have to use strawberries - use any of your favorite fruits.
The 'secret' of this way of making jam is the sugar which has the added pectin - this ensures that the jam sets correctly every time.
This method will make about 3 lbs of fruit jam.
Ingredients:
3 lbs of strawberries
3 lbs sugar with pectin
juice and rind from ½ a lemon
Method:
1. Pull any stalks off the strawberries then wash them in cold water. Drain them well and then cut each strawberry into quarters.
2. Put the strawberries into a large bowl in layers. Between each layer add a layer of the sugar with pectin.
3. Leave the strawberries and sugar together in the bowl for about 3 hours.
4. Empty the bowl and all its contents into a large pan. Add the lemon juice and rind. Stir well to mix in the lemon and then boil the whole mixture rapidly for about 5 minutes. Simmer gently for another 15 minutes.
5. Turn off the heat and allow the jam to cool for about 15 minutes and remove any scum or froth that forms on the top of the surface of the jam.
6. Stir carefully to ensure that the strawberries are well spread throughout the jam mixture then pour into clean WARM jars.
7. Cover each jar, label and date.
8. Use this jam within 6 months of making.
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