Would you tell me a particular english recipe?????!


Question:

Would you tell me a particular english recipe?????

I'm an italian girl and I want to cook something special thank you

Additional Details

1 day ago
what is cream of tartar???


Answers: 1 day ago
what is cream of tartar??? Beef Wellington

3 pound fillet of beef
1 teaspoon vegetable oil
1 1/2 oz butter
8 oz button mushrooms
6 oz liver pate
13 oz puff pastry
1 beaten egg

Pre-heat oven to 220 °C / 425 °F. Heat the oil and 1/2 oz of the butter in a frying pan. Add the meat and fry briskly on all sides. Roast for 20 minutes, then set the beef aside to cool. Cook the mushrooms in the remaining butter until soft; leave until cold and then mix with the pate.


On a lightly floured surface, roll out the pastry to a large rectangle. Spread the pate mixture down the centre of the pastry and place the meat on top. Brush the edges of the pastry with the egg. Fold the pastry edges over lengthways and turn the parcel over so that the join is underneath.

Brush with the remaining egg and bake for 50-60 minutes covering with foil after 25 minutes.

-------------------------

Chocolate Fudge

8 oz chocolate
1 oz butter
2 oz milk
2 oz cream cheese
1/2 teaspoon vanilla extract
1 pound icing sugar

Grease an 8" square tin and line with greaseproof paper. Slowly melt the chocolate, cream cheese, butter and milk in a pan, stirring continuously.


Add the vanilla extract. Then add the icing sugar and mix well until smooth.

Cook for 1 more minute and then pour into the tin. Refrigerate until set, then cut into squares.

------------------------------...
Treacle Tart

9 oz short crust pastry
11 tablespoons treacle
1 teaspoon ground ginger
4 oz breadcrumbs

Preheat oven to 200 ° C / 400 ° F. Roll out pastry and place in a 9 inch flan dish. Warm the treacle in a saucepan. Add the ginger and stir in the breadcrumbs. Pour the mixture into the pastry case and bake for 20-25 minutes.

-----------------------------

English Pound Cake Recipe

3 cups sifted all-purpose flour
1/4 teaspoon baking soda
1 cup butter
3 cups white sugar
1/4 teaspoon salt
1 cup sour cream
1/2 teaspoon vanilla extract
1/4 teaspoon orange extract
1/4 teaspoon almond extract
6 eggs


1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan. Sift together the flour, baking soda and salt. Set aside.
2 In a large bowl, cream together the butter and sugar until light and fluffy. Blend in the sour cream, vanilla, orange and almond extracts. Add eggs one at a time, alternating with flour mixture, beating well after each addition. Pour batter into prepared 10 inch tube pan.
3 Bake in the preheated oven for 70 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.


Makes 14 servings Treacle Scones

INGREDIENTS
3 2/3 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons cream of tartar
1 tablespoon white sugar
1/4 cup butter
3/4 cup treacle or molasses
1 cup milk, or as needed

DIRECTIONS
Preheat the oven to 400 degrees F (200 degrees C).

Sift the flour, baking soda, cream of tartar and sugar into a bowl. Rub in butter until it is in crumb-sized pieces. Make a well in the center and pour in the treacle and milk. Stir into a soft dough. Roll out on a floured surface and cut in to rounds with a biscuit cutter. Place on a baking sheet.

Bake for 10 minutes in the preheated oven, or until the bottoms are lightly browned.

Serve hot with lashings of butter. Yum! Toad in the Hole
Serves 4

8 Pork Sausages
110g (4oz) Plain White Flour
300ml (? pint) Milk
2 Small Eggs
? tsp Salt

Place the flour in a bowl, then make a well in the centre and break in the egg.
Mix in half the milk using a wooden spoon, work the mixture until smooth then add the remaining milk.
Beat or whisk until fully combined and the surface is covered with tiny bubbles.
Allow to rest for 15 to 30 minutes, whisk again before use.
Preheat the oven to 230°C; 450°F: Gas 8
Fry the sausages in a pan to lightly colour and remove excess fat, reserve the fat.
Place the fat in a small roasting tin adding a little oil, if needed, to bring the amount of fat up to about 4 tbsp.
Heat the fat until smoking hot then pour in the batter.
Add the sausage chunks and place into the hot oven.
Bake for about 5-10 minutes at 230°C; 450°F: Gas 8, then reduce to 200°C; 400°F: Gas 6 and bake 20 to 30 minutes or until the batter around the sausages has risen and is a deep golden brown.
Serve immediately or the pudding will deflate. Spiced Beef Stew, English Style

INGREDIENTS:
1 pound stew beef, cut in 1-inch cubes
flour
2 1/2 cups boiling water
2 beef bouillon cubes
1/4 cup chopped onion
1 small clove garlic
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon paprika
dash allspice
1 teaspoon sugar
1 1/2 teaspoons lemon juice
1/2 teaspoon Worcestershire sauce
1/4 cup tomato juice
1 cup small white onions, peeled
1/2 cup sliced carrots
1 cup cubed potatoes
1/2 cup diced celery

PREPARATION:
Flour meat and brown in hot oil in a Dutch oven or stockpot. Add the water, bouillon, garlic, seasonings, sugar, lemon juice, Worcestershire sauce, and tomato juice. Cover and simmer stew for 2 hours. Add more water or broth if needed. Add vegetables and cook for 30 minutes longer

******************************...

English Chicken Mushroom Casserole

Ingredients
1 cup bulgur (cracked wheat)
3/4 cup mushroom broth
1/2 teaspoon olive oil
1/2 medium onion, chopped
2 cloves roasted garlic, minced
4 medium mushrooms, sliced
1/2 medium rutabaga, diced in 1/4-inch pieces
1/2 cup frozen peas
1/2 teaspoon olive oil
2 (3-ounce) skinless, boneless chicken breasts, cut in 1-inch pieces
1/2 cup mushroom broth
1/4 teaspoon thyme


Instructions
Preheat oven to 350 F.

Place bulgur in 1-1/2-quart casserole dish. Bring the 3/4 cup broth to a boil and pour over bulgur. Set aside.

Heat 1/2 teaspoon olive oil in a medium skillet over medium heat; add onion and garlic. Cook for 10 minutes, until onion is golden. Add mushrooms and continue to cook 5 minutes longer. Stir in rutabaga and peas; transfer to a small bowl.

To the same skillet, add the second 1/2 teaspoon olive oil. Add chicken and cook about 10 minutes, turning occasionally, until evenly browned. Return vegetables to the skillet; add the 1/2 cup broth and the thyme; mix lightly. Spoon mixture over bulgur. Cover and bake in preheated oven for 30 minutes.


******************************...
English Trifle

INGREDIENTS:
1 angel food cake
2- 5.9 ounce boxes instant vanilla pudding mix, prepared
1 package frozen crushed strawberries
2 small packages strawberry flavored gelatin, prepared
1/2 pint vanilla ice cream, softened
16 ounce container whipped topping
4 bananas

PREPARATION:
Break cake in bite size pieces in bottom of large punch bowl. Fold ice cream into prepared pudding. Pour half of mixture over cake. Fold strawberries into prepared gelatin. Pour half over pudding mix. Slice 2 bananas over this Repeat layering process with pudding, gelatin and bananas. Spread whipped topping on top. Garnish with whole strawberries. Cornish Pasty

2 cups flour
pinch of salt
3 oz. lard or shortening
1/3 - 1/2 cup water

Mix flour and lard, then add salt and water. Work into smooth dough and rest under a cover for 30 min. Meanwhile, prepare the filling:
1/4 lb. beef or chicken liver
1 rib celery 1/2 lb.
ground beef
1 small carrot salt & pepper
1 small turnip
2 raw potatoes
1 egg, beaten
1 small onion

Chop liver coarsely in a blender and mix with beef. Add salt and pepper and let rest for 10-20 minutes. Peel onion and pare potatoes, carrot and turnip; slice thinly, and blanch in boiling water for 2-3 minutes with thinly sliced celery. Drain and season with salt & pepper. Roll out dough to 1/8 inch thickness; cut into 3 large squares. Put a layer of vegetables on half of each square and top it with meat mixture. Brush edges of dough with egg and fold plain half over the meat. Pinch edges together tightly. Bake for 1 hour: first for 2-3 min. at 400 degrees, then at 325 degrees for 1 hour. Get a piece of brisket of beef about 3.5 lbs wrap in foil put on a rack in the roasting pan. Cook in a very slow oven gas mark one for about 6 to 7 hours. Meanwhile make some gravy using Bisto roast beef gravy granules. When the beef is cooked pour juices into gravy. Serve with either mash potato or roast or both and vegetables of your choice. Try horseradish sauce or mustard as an accompaniment. If you have any left put in containers with gravy and freeze. Here are some recipes for you to look at:

SAVO(U)RY:

Roast Dinners are VERY traditional British food:
A Roast Dinner How To
http://interconnected.org/notes/roast.sh...
Fantastic Fish Pie
http://www.foodnetwork.com/food/recipes/...
Chicken and Leek Pot Pie
http://www.deliaonline.com/recipes/chick...
Cornish Pasty
http://www.cornishlight.co.uk/cornish-pa...
Coronation Chicken
http://thefoody.com/poultry/coronationch...
Welsh Rarebit
http://thefoody.com/cheese/welshrarebit....

SWEET:
Sticky Toffee Pudding
http://thefoody.com/pudding/stickytoffee...
Banoffee Pie
http://www.epicurious.com/recipes/recipe...
Bakewell Tart
http://www.leitesculinaria.com/recipes/c...
Christmas Pudding
http://www.britainexpress.com/articles/f...
Apple Brown Betty
http://www.foodnetwork.com/food/recipes/...
Traditional English Trifle
http://champagneminimalistfood...
English Custard (sauce for Sticky toffee pudding or Christmas Pudding)
http://www.sweetsndesserts.com/show-reci...

Link to Several Traditional British Recipes:
http://www.woodlands-junior.kent.sch.uk/...

******************************...

Anyway, hope that helps...Lots of Americans seem to think that British food isn't very good or nothing to write home about...I am an American who disagrees. I lived in England for 6 months at a time on my passport, several times. I learned some great meals to cook from being there. I can honestly say thanks to the UK I now make some of the best roast potatoes I have ever had stateside. Anyway, good luck to you and enjoy!



The consumer Foods information on foodaq.com is for informational purposes only and is not a substitute for medical advice or treatment for any medical conditions.
The answer content post by the user, if contains the copyright content please contact us, we will immediately remove it.
Copyright © 2007 FoodAQ - Terms of Use - Contact us - Privacy Policy

Food's Q&A Resources