Does anyone have any of those old traditional English recipes?!
Does anyone have any of those old traditional English recipes?
A website would be useful.
Answers:
This came from Jocasta Innes 'Pauper's Cookbook' and has been a standby of mine for years.
Onion, Bacon and Potato Hotpot.
Melt a good knob of butter, stir in two tablespoons flour.Take off heat and stir in 600 mls milk. Bring to the boil and cook till smooth and thick, adding pepper and salt.
Grease a casserole dish and fill with alternate layers of thinly sliced onions, thinly sliced potatoes and strips of bacon, ending with potato.Pour the white sauce over.Give the dish a shake to distribute the sauce. Cover and bake at 200C for 1 hour, reduce heat to 180C, uncover casserole and cook for about another hour.
Deeee-lish!
For anything in particular?
http://www.cooking-recipes.co.uk/acatalo...
http://hidden-england.netfirms.com/recip...
http://www.apbw.mistral.co.uk/english.ht...
http://www.toweroflondontour.com/recipes...
http://goto.glocalnet.net/recipezone/rec...
that should do the trick.
TRADITIONAL ENGLISH ROAST BEEF &
YORKSHIRE PUDDINGS
Piece of standing rib or sirloin
Beef dripping or lard
Potatoes & parsnips
Salt & pepper
Meat must be marbled or wrapped in a layer of fat. Preheat oven to 450 degrees. Place meat, fat side up, in a shallow roaster (on a rack if available). Season meat and spread with fat. Roast a 450 degree oven for 10 minutes, then reduce heat to 350-375 degrees. Cook for 20 minutes per pound plus 20 minutes. Baste every 20-25 minutes. Do not add water. Peel potatoes and parsnips and cut into large chunks (allow 2 pieces of each per person).
About 1 hour and 15 minutes before meat is done, add chunks to the fat in the roaster and coat well. If desired, fat can be drained off into another roaster and the vegetables cooked separately. Cook with meat. Turn every 25-30 minutes. When done, remove meat and vegetables, drain off fat and make gravy with the meat residue in the bottom of the roaster.
YORKSHIRE PUDDING:
2 eggs
Flour
Splash of milk
Cold water
Pinch of salt
Make while meat is resting. Beat eggs. Add enough flour to make a paste (should look a little stringy!). As soon as the meat is taken from the oven, increase heat to 400 degrees. Put about 1 tablespoon of fat from meat into each section of a patty tin. Put tin in oven to get hot.
Meanwhile, add milk and salt to paste and beat well. Add enough cold water to make a thin batter and beat well. Pour into patty tins. Cook for 20 minutes. Should rise well, be light brown and crisp and be hollow in the center.
These used to be used at the start of the meal with gravy made from the meat residue. This was to help fill everyone up so they would not need so much meat. It is also possible to cook the batter in the original roasting tin after draining off some of the fat, then cut into pieces.
TRIFLE (TRADITIONAL ENGLISH DESSERT)
1 plain yellow, sponge or pound cake
1 to 1 1/2 oz. rum, brandy or sherry
1 to 2 c. fresh or frozen fruit, thawed
1/2 to 3/4 c. jam, jelly or preserves (same flavor as fruit)
Custard
Whipped cream
Slice or cube cake and sprinkle it with rum, brandy or sherry. Place layer of cake in bottom of deep dish. Spread with jam, jelly or preserves (same flavor as fruit you are using). Top with layer of fruit. Over this, place a layer of custard, then a layer of whipped cream. Repeat layers: cake, jam, fruit, custard, and whipped cream. Top with cherries, shaved chocolate, nuts, or tiny candy sprinkles.
CUSTARD:
Use a packaged mix, such as Bird's Eye or Jello brand. You can even use baby custard:
SUGGESTED FRUITS (AND JAMS) to use in this recipe: raspberries, strawberries, peaches, apricots, blueberries, or pineapple.
I gave you the link to Delia Smith's website for Yorkshire pudding.You will find a lot of stuff on her website.
Got loads. Try www.greatbritishkitchen.co.uk/...
I have quite a lot but find it difficult getting hold of some Old Traditional Englishmen to make them with!