England: Our English Recipe Collection

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• Yorkshire Oatcakes

MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.02
 
      Title: Hot Chocolate Souffles
 Categories: Dessert, Baking, English
      Yield: 6 servings
 
      9 oz Semisweet chocolate, chopped
      4 ea Lg Egg yolks
      2 T  Dark rum
      1 T  Unsalted butter, melted
      6 ea Lg Egg whites
      1 pn Cream of tartar
 
  In the top of a double boiler set over simmering water, melt the
  chocolate, stirring, until it is smooth.  Remove the pan from the
  heat, add the egg yolks, one at a time, whisking well after each
  addition, and whisk in the rum and butter.  Transfer mixture to a
  large bowl.
  In a bowl with an electric mixer, beat the egg whites with the cream
  of tartar and a pinch of salt until they hold stiff peaks.  Stir a
  quarter of the egg whites into the chocolate mixture then fold in the
  remaining egg whites gently but thoroughly.  Spoon the mixture into 6
  buttered 2/3 cup souffle dishes and bake them on a baking sheet in the
  middle of a preheated 400f oven for 10-12 minutes, or until they are
  puffed and a tester comes out nearly clean.
  a 1982 Gourmet Mag. favorite from Homewood Park, a small hotel and
  restaurant in Bath, England
 
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MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.02
 
      Title: Yorkshire Oatcakes (from Grigson's ENGLISH FOOD)
 Categories: Breads, English
      Yield: 4 servings
 
      1 lb Fine oatmeal
    1/2 oz Fresh yeast
      1 t  Salt (scant)
           Water at blood heat
 
  Put the oatmeal and salt in a bowl.  Cream the yeast with a teacupful
  of water, and leave it to rise to a creamy froth.  Mix into the
  oatmeal and add more water until the batter is like a thick cream.  A
  ladleful is thrown onto the heated griddle or bakestone, in a narrow
  strip.  It immediately puffs up with steam, which makes it smooth
  underneath and rough on top.  "When baked it is damp and flexible,
  and is hung on the wooden clothes rail before the fire" (if you have
  one!) "to dry, or on lines across the kitchen ceiling.  It must be
  crisped quickly immediately before it is to be eaten."  The flavour
  is slightly bitter and very appetising.  "It can be used for soups,
  fish, fowl, cheese, butter, or any kind of meat in place of any other
  kind of bread or biscuit."
  
  (Lacking lines in the kitchen, you might try hanging the cakes over a
  broomstick handle in front of a radiator or open fire, or just
  toasting them under the broiler.  When we had an Aga, in the kitchen
  of the last house we rented, we used the "towel-drying rail" in front
  of the ovens for this kind of thing, as well as for drying pasta:  it
  worked very well.)
 
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MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.02
 
      Title: Toad in the Hole
 Categories: English, Sausages, Meats
      Yield: 4 servings
 
MMMMM------------------"HOLE":  BATTER MIXTURE-----------------------
      4 oz Plain white flour
      2    Small eggs
    1/2 t  Salt
     10 fl Milk

MMMMM---------------------"TOAD":  SAUSAGES--------------------------
      4    100% pork sausages
 
  Essentially, this dish is Yorkshire pudding with sausages in it.
  
  Preheat the oven to 450F. Saute the sausages briefly in a pan to draw
  off excess fat.  Reserve this. Cut the sausages into chunks.
  
  Put the fat in a small roasting pan (a metal 9X9 cake pan is
  perfect): add a little oil, if necessary, to bring the amount of fat
  up to about 4 tablespoons.  Heat the fat, either in a hot oven or on
  the stove, until smoking hot. Meanwhile, prepare the batter mixture.
  When the pan and fat are *very* hot, pour in the batter mixture,
  scatter the sausage chunks onto it, and put the whole business into
  the hot oven. Bake for about 5-10 minutes at 450F, then reduce to
  400F and bake until the Yorkshire pudding around the sausages has
  puffed up nicely and is a deep golden brown. This may take as long as
  30 minutes or as little as 20:  keep an eye on it. Serve immediately
  when done.  Warning:  the pudding will deflate if kept waiting.
  
  Variants on this dish can be made with chunks of leftover roast beef,
  or almost any kind of meat, just so that you alter the cooking time
  to take into account whether the meat being used has already been
  cooked adequately when it goes into the pudding.
  
  Also:  some people like to add a little beer to the pudding mixture.
  
  (Adapted from the description of Toad in the Hole in Jane Grigson's
  OBSERVER GUIDE TO BRITISH COOKERY)
 
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MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.02
 
      Title: Cornish Pasty
 Categories: British, Cornish, Pastry, Meats
      Yield: 4 servings
 
      1 lb Rump, chuck, or skirt steak
      5 oz Onion, chopped
      3 oz Turnip (swede), chopped
      8 oz Potato, peeled, sliced thin
           Salt, pepper, thyme
 
  "Make a firm pastry and roll out two dinner-plate circles, or four
  side-plate circles, according to whether you are feeding two ravenous
  people or four of moderate appetite.  Leave to chill, while you
  prepare the filling.
  
  "Cut all skin and gristle from the meat, and chop it.  There should
  be at least 10 oz of skirt, and rather more of better quality steak.
  
  "Season and layer the filling ingredients to one side of the pastry
  circles.  Or mix them together (traditions differ).  Brush edges with
  egg:
   flip over the pastry to form a half-moon shape, and twist the edges
  to give a rope effect.  Mark initials on the pastys, if you have
  varied the filling, in one corner.  Brush over with egg and make two
  small holes at the top for steam to escape.  Bake at 400F for 20
  minutes, then lower the heat to 350F for a further 40 minutes.
  Protect the pastry with butter papers or foil if they brown too fast.
  
  "...The pasty -- pronounced with a long ah as in Amen -- is Cornwall's
  most famous and most travestied dish.  Admittedly in times of
  poverty, its contents might be reduced to potatoes, or to parsley and
  an egg with a leek or two or a hint of bacon, but surely it never
  tasted as awful as the so-called Cornish pasties sold all over the
  country in supermarkets and cheap restaurants.  The pastry obviously
  had to be firm, because pasties were a packed lunch, for carrying to
  the mines, fishing boats or schools (though not so hard that the
  pasty could be dropped down a mineshaft without breaking -- an old
  joke).
  
  "At home, whatever might be put in a pasty on a working day, might
  come to the table in the form of a double-crust plate pie, or even
  without pastry at all -- steak, topped by turnip and potato, being
  layered into a pot and baked in the oven, a dish known as
  meat'n'under, or under roast.
  
  "Whatever other people do to it, the Cornish keep their love of
  pasties; and all over the world, where Cornish miners have gone to
  find work, you are likely to find pasties.  In the Upper Peninsula of
  Michigan, for example, other ethnic groups have taken to the pasty,
  and you get Finnish or Italian versions as well as the original
  Cornish kind.   They even keep the Cornish habit of marking initials
  on a corner of the crust, so that a half-eaten pasty can be left on a
  school bench, for example, and reclaimed by its owner after a fight
  or a game.  And so that each individual in a family can have the
  variation of filling that he or she likes best."
  
  (recipe and quote from THE OBSERVER GUIDE TO BRITISH COOKERY, Jane
  Grigson)
 
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MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.02
 
      Title: Cornish Pasty II (Variations)
 Categories: Cornish, British, Meats, Pastry
      Yield: 8 servings
 
 
  The below are from CORNISH RECIPES, ANCIENT AND MODERN, a pamphlet
  cookbook issued by the Cornwall Federation of Women's Institutes.
  (The copy I have is dated 1959:  the first edition was published in
  April 1929: this edition is the 20th.)
  
  MEAT AND POTATO PASTY
  
  Always use fresh steak, potatoes cut small, salt and pepper, flavored
  with onion.
  
  RABBITTY PASTY
  
  Use fleshy part of rabbit cut the same as meat, fairly small.
  
  TURNIP PASTY
  
  Turnips and potatoes, sometimes all turnip with a lump of butter or
  cream.
   Or far bacon may be used.
  
  MACKEREL PASTY
  
  Allow one to two mackerel to each pasty, and clean and boil them in
  the usual way.  Then remove skin and bones, and lay on pastry:  fill
  up with washed parsley, and add pepper and salt.
  
  HERBY PASTY
  
  Prepare pastry as for ordinary pasty.  Well wash equal quantities of
  parsley, bits [an unidentifiable local herb found only in North
  Cornwall], shallots, half quantity spinach, prepare some slices of
  bacon cut into small pieces and an egg well beaten.  Pour boiling
  water over the parsley, bits and spinach that have been cut into
  small portions, and let stand for half an hour, well squeeze all
  moisture out.  Put on pastry with the shallots cut finely and the
  bacon, pinch up the edges of pasty allowing a small portion left open
  for the egg to be added, finish pinching and bake.
  
  STAR-GAZING PASTY
  
  [A variant on another famous Cornish dish, "Stargazy Pie", in which
  the fish heads look out at you from under the pie crust, around the
  edges of the pie.]
  
  "Mawther used to get a herring, clean 'un, and put same stuffin' as
  what yow do have in mabiers (chicken);  sew 'un up with niddle and
  cotton, put 'en in some daugh made of suet and flour;  pinch the
  daugh up in the middle and lave the heid sticking out one end, and
  tail t'other.  They was some nice pasties, too, cooked in a fringle
  fire with crock and brandis and old furzy tobs."
  
  Other variants also mentioned (essentially, just cut the ingredients
  up and put them in the pasty):  apple with cinnamon and brown sugar
  (and sometimes blackberries as well):  broccoli;  chicken;  dates;
  jam;  pork;  rice;  parsley and lamb.
  
  The cookbook also notes:  "It is said that the Devil has never
  crossed the Tamar into Cornwall, on account of the well-known habit
  of Cornishwomen of putting everything they met into a pasty, and he
  was not sufficiently courageous to risk such a fate."  And they quote
  the well-known poem which describes the basic pasty structure:
  
  "Pastry rolled out like a plate,
  Piled with 'turmut, tates, and mate',
  Doubled up and baked like fate,
  That's a 'Cornish Pasty'."
 
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MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.02
 
      Title: TRIFLE
 Categories: Desserts, British
      Yield: 12 servings
 
MMMMM------------------------SPONGE CAKE-----------------------------
      2    Eggs; separated
      1 c  Sugar
      6 tb Hot water
    1/4 ts Lemon extract
      1 c  Flour
  1 1/2 ts Baking powder
    1/4 ts Salt

MMMMM-----------------------BOILED CUSTARD----------------------------
      3    Eggs
    1/4 c  Sugar
    1/8 ts Salt
      2 c  Milk; scalded
    1/2 ts Vanilla

MMMMM---------------------------TRIFLE--------------------------------
      1 lb Raspberry jam
      4 c  Strawberries
           - washed and hulled
           Sugar
      6 tb Sweet sherry
      1 c  Whipping cream; whipped
           Slivered almonds
 
  Beat 2 egg yolks until thick and lemon-colored. Add 1/2 cup sugar
  gradually and continue beating. Slowly add hot water, then add
  remaining 1/2 cup sugar and lemon extract. Beat 2 egg whites until
  stiff and fold in. Sift flour with baking powder and 1/4 teaspoon
  salt and add. Turn batter into ungreased 9-inch square cake pan and
  bake at 350F 25 minutes. Invert pan on rack and let stand until cake
  is cold. Loosen with spatula and carefully remove cake from pan.
  
  Meanwhile, to make custard, beat 3 eggs lightly. Add 1/4 cup sugar
  and 1/8 teaspoon salt. Add milk, stirring constantly. Cook, stirring,
  in top of double boiler over hot, not boiling, water until mixture
  coats spoon, about 7 to 10 minutes. Add vanilla and cool.
  
  To assemble trifle, slice cake in halves horizontally. Spread each
  half with jam. Cut in 1-inch cubes. Reserve a few strawberries for
  garnish and slice remaining. Place 1/3 of berries in 2-quart bowl and
  sprinkle lightly with sugar. Top with 1/3 of cake cubes. Sprinkle
  with 2 tablespoons sherry, then pour 1/3 of custard over cake.
  Continue layering until berries, cake, sherry and custard are used
  up. Cover and refrigerate overnight. Before serving, top with whipped
  cream and reserved whole berries. Sprinkle with almonds.
  
  (C) 1992 The Los Angeles Times
 
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MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.02
 
      Title: Groaty Dick Pudding
 Categories: British, Meats, Main dish
      Yield: 1 servings
 
           Stewing beef; cubed
           -small amount
           Onions; chopped
           Leeks; chopped
           -Salt & Pepper
           -omit salt if using bouillon
           Oat groats; if you can't get
           -at health food store, try
           -pet store
           Stock; homemade, preferable
 
  A traditional Midlands dish.
  
  Put meat (do not brown first) , onions, leeks, salt & pepper and
  groats in earthenware pot. Pour stock over top and stir. Put lid on.
  Put in medium-low oven for 16 hours. Groats will absorb stocks and
  juices and expand.
  
  SOURCE: "Floyd on Britain" TV show
 
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MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.02
 
      Title: Poor Knights of Windsor
 Categories: British, Desserts, My
      Yield: 4 servings
 
      2 c  Raspberries
      3 T  Confectioners' sugar
      1 c  Heavy cream
    1/2 c  Sherry
      3    Egg yolks; lightly beaten
      6 sl Bread; up to 8
           -crusts remove, cut in
           -triangles
      3 oz Butter; 6 Tbsp
      1 ts Cinnamon
 
  "I have never found out the origin  of this recipe or where its name
  comes from. However, it is particularly pleasant because of the
  contrast between the hot toasted bread (which is similar to the
  French toast) and the cold raspberries and cream."
  
  Sprinkle the raspberries with confectioner's sugar, crush them gently
  with a fork and set aside. Whip the cream until it is stiff. Place
  the sherry in one bowl and the lightly beaten egg yolks in another.
  Dip the bread slices first in the sherry and then in the egg yolks.
  Melt the butter in a frying pan and when it is hot, fry the bread on
  both sides until it is golden brown. Transfer the slices to a warm
  dish and sprinkle each side with a little cinnamon. Place a few of
  the raspberries on each slice of the toasted bread and cover with a
  dollop of cream. SERVES: 4-6
  
  SOURCE: _Great British Cooking: A Well Kept Secret_
 
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MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.02
 
      Title: Buttered Oranges
 Categories: British, Desserts, Fruit, My
      Yield: 4 servings
 
      5    Oranges; large, juicy
      4 T  Sugar
      6    Egg yolks
      2 T  Sherry
      1 ts Rosewater; optional
      4 oz Butter; 1/2 cup
      1 c  Heavy cream
           Crystallized violets;for
           -decoration, optional
 
  "A recipe for Buttered Oranges can be found in Ann Blendcowe's
  cookery book published in 1694; they are also sometimes referred to
  as Nell Gwynn's Buttered Oranges, as she was believed to have served
  them to Charles II. Buttered Oranges are delicious, and they look
  spectacular."
  
  To prepare the Orange Shells: Hold the orange so the stalk (or navel)
  is at the base and using a small knife cut off the top about two
  inches down. Scoop out all the flesh, being carefully not to break
  the skin. This can be done quite easily with a teaspoon. Using a pair
  of scissors, cut off the stalk that remains in the bottom, wash the
  orange and set it aside (the top can be discarded). Repeat this
  procedure with three more of the oranges. Grate the peel off the
  remaining orange and then squeeze the juice from this orange into the
  bowl. Place the flesh you have extracted from the other oranges in
  the sieve and squeeze the juice in the same bowl. Mix the juice with
  the sugar and egg yolks in a double boiler over low heat. Beat with a
  wire whisk until the mixture begins to thicken. Remove the top of the
  double boiler and cool in a bowl of cold water while you continue to
  stir; then add the sherry and rosewater. Remove the bowl from the
  cold water. Cut the butter into 1-inch cubes and mash it into the
  mixture piece by piece. Add the orange peel. Whip 3/4 of the cream
  and fold it into the mixture. Pour the mixture into the four orange
  shells and refrigerate for at least 2 hours. Before serving, place
  three crystallized violets on the top of each orange; whip the
  remaining cream and force it through a pastry tube in a curly pattern
  around the top edges. SERVES:4
  
  SOURCE:_Great British Cooking: A Well Kept Secret_
 
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MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.02
 
      Title: STEAK & KIDNEY PIE
 Categories: Beef, British, Main dish
      Yield: 1 servings
 
      1    Kidney, beef
      4 T  Shortening
      2    Onion; chopped
      2 lb Round steak; cubed
  1 1/2 T  Worcester sauce
    1/2 t  Salt
    1/2 t  Pepper
      2 T  Butter; softened
      2 T  Flour
      2 T  Parsley; minced
      1 t  Rosemary
      1 t  Oregano
           --------pastry--------
      1 c  Flour; + 2 t
    1/4 t  Salt
    1/3 c  Shortening
      2 T  ;water, cold
 
  Wash the kidney, remove membranes and fat, and cut kidney in 1"
  cubes. Cube the steak into 1" cubes.  Melt the shortening in a heavy
  pot. Add the onions and cook, stirring often, until well browned. Add
  the steak and kidneys.  When the meat is browned on all sides, pour
  on 2 cups of boiling water, Worcester, salt, and pepper.  Cove and
  cook over a very low heat for 1 1/2 hours, or until the steak is
  tender. Preheat the oven to 400 F. Blend the butter with the flour to
  make a beurre manie. Drop small pellets of this paste into the sauce
  and stir to thicken it. Put meat and sauce into a deep pie plate and
  sprinkle with parsley. If you wish to use a pastry topping, roll out
  the dough and cover the pie plate. Slash the top, crimp the edges,
  and bake about 30 minutes, or until well browned. Pastry: Mix the
  flour and salt. Cut in the shortening with a pastry blender. Combine
  lightly only until the mixture resembles coarse meal or very tine
  peas; its texture will not be uniform but will contain crumbs and
  small bits and pieces.  Sprinkle water over the flour mixture, a
  tablespoon at a time, and mix lightly with a fork, using only enough
  water so that the pastry will hold together when pressed gently into
  a ball.
  
                    --- Fannie Farmer Cookbook
 
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MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.02
 
      Title: Clotted Cream
 Categories: Dairy
      Yield: 8 servings
 
     20 fl Heavy whipping cream
      2 qt Milk (or more)*
 
  *Preferably extra-rich milk, if you can get it in your area.   --
  Choose a wide-mouthed bowl or stainless steel bowl with sloping
  sides.  Fill it with milk, leaving a deep enough rim free to avoid
  spillage.  Add 20 fl double cream.  Leave in the refrigerator for at
  least several hours, and preferably overnight.  Set the bowl over a
  pan of water kept at 82 degrees C (180 F) and leave until the top of
  the milk is crusted with a nubbly yellowish-cream surface.  This will
  take at least 1 1/2 hours, but it is prudent to allow much longer.
  Take the bowl from the pan and cool it rapidly in a bowl of ice
  water, then store in the refrigerator until very cold.  Take the
  crust off with a skimmer, and put it into another bowl with a certain
  amount of the creamy liquid underneath;  it is surprising how much
  the clotted part firms up -- it needs the liquid.  You can now put
  the milk back over the heat for a second crust to form, and add that
  in its turn to the first one.  The milk left over makes the most
  delicious rice pudding, or can be used in baking, especially of yeast
  buns.
   -- from Jane Grigson's OBSERVER GUIDE TO BRITISH COOKERY
 
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