Ideas for traditional english dishes?!
Have tried making things like bubble and squeak, yorkshire pudding!.
Any recipies would be wonderful
thanksWww@FoodAQ@Com
Any recipies would be wonderful
thanksWww@FoodAQ@Com
Answers:
many!. i got a whole day's meal ahead of you!.
DEVILLED CHICKEN-
12 oz of boneless chicken meat, skinned and chopped into small pieces!.
1 oz plain flour
1 tablespoon cayenne pepper
1 teaspoon paprika powder
1 onion
1 oz butter
15 fl oz milk
4 oz white grapes
4 tablespoons apple puree
5 fl oz soured cream
Method:
1!. Chop the onion into small pieces!.
2!. Mix together the flour, paprika and cayenne pepper!. Coat the chicken pieces in flour/pepper mixture and shake off any excess!.
3!. Melt the butter in a frying pan and fry the coated chicken pieces and onion for 4 or 5 minutes!.
4!. Keep heating and stir in any unused flour/pepper mixture!. Slowly pour in the milk and stir until the mixture thickens and becomes like a sauce!.
5!. Simmer the chicken and sauce until the sauce is smooth in texture!.
6!. Add the apple puree and the grapes and simmer for about 20 minutes!.
7!. Remove from the heat!. Put the chicken into a pre-heated serving dish (or onto warm plates), pour over any remaining sauce!. Top with soured cream and a tiny sprinkle of paprika (for colour)!.
This is nice on either a bed of plain rice
FISH 'N' CHIPS-
Ingredients:
4 large pieces of cod (or haddock)
1kg or 2? 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 colour 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
CHRISTMAS 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 ? 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 litre) 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!.
LEMONADE-
Ingredients:
8 large lemons
200g / 8oz sugar
2 litres of boiling water!.
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 larWww@FoodAQ@Com
DEVILLED CHICKEN-
12 oz of boneless chicken meat, skinned and chopped into small pieces!.
1 oz plain flour
1 tablespoon cayenne pepper
1 teaspoon paprika powder
1 onion
1 oz butter
15 fl oz milk
4 oz white grapes
4 tablespoons apple puree
5 fl oz soured cream
Method:
1!. Chop the onion into small pieces!.
2!. Mix together the flour, paprika and cayenne pepper!. Coat the chicken pieces in flour/pepper mixture and shake off any excess!.
3!. Melt the butter in a frying pan and fry the coated chicken pieces and onion for 4 or 5 minutes!.
4!. Keep heating and stir in any unused flour/pepper mixture!. Slowly pour in the milk and stir until the mixture thickens and becomes like a sauce!.
5!. Simmer the chicken and sauce until the sauce is smooth in texture!.
6!. Add the apple puree and the grapes and simmer for about 20 minutes!.
7!. Remove from the heat!. Put the chicken into a pre-heated serving dish (or onto warm plates), pour over any remaining sauce!. Top with soured cream and a tiny sprinkle of paprika (for colour)!.
This is nice on either a bed of plain rice
FISH 'N' CHIPS-
Ingredients:
4 large pieces of cod (or haddock)
1kg or 2? 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 colour 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
CHRISTMAS 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 ? 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 litre) 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!.
LEMONADE-
Ingredients:
8 large lemons
200g / 8oz sugar
2 litres of boiling water!.
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 larWww@FoodAQ@Com
You can not beat Roast Beef with roast vegetables & yorkshire pudding & gravy!. Here is my version of yorkshire!.
Ingredients
285ml milk
115g/4oz plain flour
A pinch of salt
3 eggs
Method
1 Mix the batter ingredients together!. Pre-heat a Yorkshire pudding tray with 1cm/?" of oil in each section!.!.!.!.make sure it is really hot as in "smokin!"
2 After 10 minutes divide the batter in to the tray!. Cook for around 30 minutes until crisp, don't open the oven door before then or they won't rise!.
Www@FoodAQ@Com
Ingredients
285ml milk
115g/4oz plain flour
A pinch of salt
3 eggs
Method
1 Mix the batter ingredients together!. Pre-heat a Yorkshire pudding tray with 1cm/?" of oil in each section!.!.!.!.make sure it is really hot as in "smokin!"
2 After 10 minutes divide the batter in to the tray!. Cook for around 30 minutes until crisp, don't open the oven door before then or they won't rise!.
Www@FoodAQ@Com
Sausage Casserole
Grill the sausages and cut into chunks!.
Place the sausages, mushrooms, peppers, carrots & onions into a casserole dish with the chopped tomatoes and bake in the oven for approximately 1 hour!.
And
Traditional Lancashire Hotpot
See link for recipesWww@FoodAQ@Com
Grill the sausages and cut into chunks!.
Place the sausages, mushrooms, peppers, carrots & onions into a casserole dish with the chopped tomatoes and bake in the oven for approximately 1 hour!.
And
Traditional Lancashire Hotpot
See link for recipesWww@FoodAQ@Com
Bangers and mash!?!?!? It's sausages and mash potato!. Or maybe Roast potato with lots of roast vegetables with gravy and Yorkshire pudding :) YumWww@FoodAQ@Com
If you want something easier what about a 'full English'!? Bacon, eggs, sausage, egg, black pudding!.
xWww@FoodAQ@Com
xWww@FoodAQ@Com
fish and chips!?Www@FoodAQ@Com