ENGLISH EDIT
Source of Recipe
Ethnic Recipes
Cornish Pasties
To serve as a meal, accompany with mashed potatoes, green vegetables and homemade gravy. They are great hot or cold for picnics or in the lunchbox.
4 cups all-purpose flour
1 cup solid vegetable shortening (at room temperature)
6 tablespoons ice water
1 teaspoon salt
Milk for brushing pastry
8 ounces lean ground beef
6 ounces good, firm potatoes, peeled and cut into 1/2-inch cubes
1 onion, peeled and diced
1 teaspoon dried, mixed herbs
Salt and freshly-ground black pepper
4 or 5 tablespoons beef or chicken stock or gravy
Combine 1/2 cup flour, shortening, ice water and salt in a large mixing bowl and beat with a wooden spoon. With fingertips, blend in remaining flour quickly, without working it too much. If there is not enough moisture to combine it, add no more than 3 tablespoons of ice water a little at a time. Gather it into a ball, cover with a damp cloth and refrigerate.
While the pastry is relaxing, mix beef, potatoes, onion, herbs, salt and pepper in a bowl and add enough stock or gravy to combine the mixture.
Divide the pastry, leaving half in the refrigerator. Roll out to about 1/16 inch thick and cut 5- or 6-inch circles. Repeat with the other half of the pastry. Do not reuse scraps as they will have been rolled twice and this will cause the pastry to shrink and be tough.
Preheat oven to 425 degrees F. Lightly grease a baking sheet.
Mound meat mixture evenly in the center of each circle and brush each with milk. Fold the pastry over so that one side meets the opposite side and pinch together. The shape should be a half moon with crinkle edges where you have pinched them together. Brush all over lightly with milk. Bake for 10 minutes, then reduce the temperature to 325 degrees F and bake another 45 minutes until the pastry is a light brown and they smell good.
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Coronation Chicken
This is good for a cold buffet.
8 half chicken breasts
1 1/2 cups mayonnaise
1 (7 1/2 ounce) jar apricot pur?e (baby food)
1 small onion, finely chopped
1 tablespoon curry powder
1 heaping teaspoon tomato pur?e
3/4 cup red wine
1/2 cup water
1 bay leaf
Little salt, pepper and sugar
1 Slice or 2 of lemon
1 squeeze of lemon juice
3 tablespoons whipping cream, lightly whipped
Cook chicken breasts in seasoned water until done. Drain, cool and cut meat into bite-size pieces. Mix mayonnaise and apricot pur?e and set aside.
Heat oil and saut? onion 3 to 4 minutes. Add curry powder and cook 2 minutes more. Add tomato pur?e, wine, water and bay leaf. Bring to a boil and add salt, pepper, sugar, lemon and lemon juice. Simmer uncovered 5 to 10 minutes. Strain and cool; then add slowly to the mayonnaise mixture. Add cream.
Serve cold over the chicken bits.
Serves 8 to 10.
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Cream Teas (Scones)
Always serve on pretty doilies, use pretty pots for the preserves and a special spoon for the preserves.
2 cups all-purpose flour
1 1/3 tablespoons butter (at room temperature)
1 1/2 tablespoons superfine sugar
1/4 teaspoon salt
1/2 cup raisins (optional)
2/3 cup fresh milk
Flour (for rolling out)
1/2 pint heavy cream
Preheat oven to 425 degrees F.
Sift flour into a large mixing bowl and then rub in the butter, using your fingers, until it resembles coarse meal. Stir in the sugar, salt and raisins, if desired. Then add milk slowly, stirring with a fork. Use your hands to finish the mixing process and knead the mixture to a soft dough. If you're in a low humidity area, you may need to add a little more milk. Turn the dough out onto a lightly floured working surface and roll out to about a 3/4-inch thickness with a rolling pin. Cut scone shapes using a crinkled pastry cutter. Make firm cuts. When you've cut as many as you can, knead the mixture again and continue to cut until all the mixture is used up. Place scones on a greased baking sheet, leaving a little space between each, and bake for 12 to 15 minutes until golden brown. Turn out on a wire cooling rack.
To serve, slice horizontally in half. Spread a little butter onto the surface, then spread on a glob of strawberry or red raspberry preserves. Pipe on a good helping of whipped heavy cream using a pastry bag and a large star-shaped tube. Place each half on an oval serving plate on which you've placed a white napkin or doily. Eat while hot. Serve with a pot of freshly brewed loose-leaf tea.
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Creamy Stilton Soup
1/2 cup finely chopped onion
1/2 cup finely chopped carrot
1 bay leaf
1/4 cup butter or margarine
1/4 cup all-purpose flour
1/4 teaspoon white pepper
2 cups chicken broth
1 1/2 cups half-and-half
1 1/2 cups crumbled Stilton cheese
Snipped parsley
Cook onion, carrot and bay leaf in butter in 3-quart saucepan until onion and carrot are tender, about 5 minutes. Stir in flour and white pepper. Cook over low heat, stirring constantly until smooth and bubbly; remove from heat.
Stir in broth and half-and-half. Heat to boiling over medium heat, stirring constantly; boil and stir 1 minute. Reduce heat to low. Stir in cheese; heat over low heat, stirring constantly, just until cheese is melted. Remove bay leaf; sprinkle soup with parsley.
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Crumpets
These are British griddle cakes, most delicious when they are served piping hot.
1 package active dry yeast
1/4 cup warm water (105 to 115 degrees F)
1/2 cup lukewarm milk (scalded, then cooled)
1 tablespoon butter or margarine
1 teaspoon granulated sugar
3/4 teaspoon salt
1 egg
1 cup all-purpose flour
Dissolve yeast in warm water in medium-size bowl. Stir in remaining ingredients; beat until smooth. Cover; let rise in warm place until double, 40 to 60 minutes.
Grease griddle or heavy skillet and insides of 4 to 6 (3-inch) flan rings or crumpet rings.* Place rings on griddle over medium heat until hot. Pour about 2 tablespoons batter into each ring. Cook until tops form bubbles and bottoms are golden brown, 1 to 2 minutes. Remove rings; turn crumpets to brown other side, 1 to 2 minutes. Repeat with remaining batter, greasing insides of rings each time. Serve with butter and jam or marmalade.
Makes 12.
* 6 1/2-ounce tuna, minced clam or shrimp cans, tops and bottoms removed, can be substituted for the flan rings.
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Currant Cream Scones
The famous British "cream tea" offers thick, clotted Devonshire cream to spread on the scones. They are wonderful with butter and jam.
1/3 cup butter, margarine or shortening
1 3/4 cups all-purpose flour
3 tablespoons granulated sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 egg, beaten
1/2 cup currants or raisins
4 to 6 tablespoons half-and-half
1 egg, beaten
Heat oven to 400 degrees F.
Cut butter into flour, sugar, baking powder and salt until mixture resembles fine crumbs. Stir in 1 egg, the currants and just enough half-and-half so dough leaves sides of bowl. Turn dough onto lightly floured surface. Knead lightly 10 times. Roll 1/2 inch thick. Cut dough into 2 1/4-inch circles with floured cutter. Place on ungreased cookie sheet. Brush with 1 egg. Bake until golden, 10 to 12 minutes. Immediately remove from cookie sheet.
Yields 10 to 12 scones.
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Deviled Short Ribs
These are served in Great Britain accompanied by hot, buttered vegetables.
2 tablespoons vegetable oil
4 pounds beef short ribs, cut into pieces
2 medium onions, sliced
1 tablespoon dry mustard
1 tablespoon Worcestershire sauce
1 teaspoon salt
1 teaspoon curry powder
1/4 teaspoon ground red pepper
3/4 cup water
Heat oil in Dutch oven until hot. Cook beef over medium heat until brown on all sides; drain. Add onions. Mix remaining ingredients except water; stir in water. Pour over beef. Cover and bake at 350 degrees F until tender, about 2 hours.
Yields 4 servings.
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Devonshire Cream
The specialty of Devonshire, England, is clotted cream. Traditional English cream teas consist of clotted cream and preserves spread on scones. This is an easy homemade version that can be prepared several days in advance.
2 cups sour cream
2 tablespoons confectioners' sugar, sifted
1 teaspoon vanilla extract
Stir together sour cream, sugar and vanilla extract in a bowl. Cover and refrigerate until ready to use.
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English Berry Trifle
This is pretty served in a clear glass bowl.
1/2 cup granulated sugar
3 tablespoons cornstarch
1/4 teaspoon salt
3 cups milk
3 egg yolks, beaten
3 tablespoons butter or margarine
2 teaspoons vanilla extract
1 teaspoon almond extract
1 (3 ounce) package ladyfingers
2 tablespoons sherry
2 cups sliced strawberries or raspberries (or both)
1 cup chilled whipping cream
2 tablespoons granulated sugar
2 tablespoons toasted slivered almonds
Mix 1/2 cup sugar, the cornstarch and salt in saucepan; gradually stir in milk. Heat to boiling over medium heat, stirring constantly; boil and stir 1 minute. Stir at least half of the hot mixture gradually into egg yolks. Stir back into hot mixture in saucepan. Boil and stir 1 minute. Remove from heat; stir in butter, vanilla extract and almond extract. Cover and refrigerate at least 3 hours.
Split ladyfingers lengthwise into halves. Layer half of the ladyfingers, cut sides up, in 2-quart glass serving bowl. Sprinkle with 1 tablespoon of the sherry. Layer half of the strawberries and half of the cold egg yolks mixture over ladyfingers; repeat. Cover and refrigerate at least 4 hours but no longer than 8 hours.
Beat whipping cream and 2 tablespoons sugar in chilled bowl until stiff; spread over dessert. Sprinkle with almonds.
Yields 8 to 10 servings.
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English Crumpets
3 tablespoons warm water
1 package yeast
1 teaspoon granulated sugar
1/2 cup milk
4 tablespoons butter, divided
1/2 teaspoon salt
1 1/2 cups flour
1 egg
Combine water, yeast and sugar. Let stand until bubbly, about 5 minutes. Heat milk, 1 tablespoon of the butter and salt in a saucepan over low heat just until warm. Add to yeast mixture. Add 1 cup flour to yeast mixture and beat until smooth, about 2 minutes on medium speed of mixer. Beat in egg. Add remaining flour and beat until smooth. Cover batter with plastic wrap and let rise in a warm place until doubled in bulk, about 1 hour.
Stir down batter and let rest for 5 minutes.
Meanwhile, melt remaining butter in a saucepan over low heat. Skim off foam and discard milky solids from bottom of saucepan. Brush bottom of a skillet with melted butter. Brush insides of four crumpet rings or 3-inch round cookie cutters with butter and place rings in skillet. Heat skillet over medium heat. Spoon about 2 tablespoons batter into each ring. Cook until batter begins to bubble on top and is lightly browned on bottom, about 2 minutes. Remove rings. Turn English Crumpets over. Cook until lightly browned on bottom and done in centers. Can be served warm or split and toasted before serving.
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