Taste the world right in your kitchen with English recipes
smoked haddock with white sauce
This is a Scottish tradition which is often served for breakfast. Add potatoes, and it becomes a main meal. The name comes from Findon, a village renowned for the industry of curing fish. "Haddie" is a slang term for haddock.1 pound smoked haddock or smoked cod fillets
2 tablespoons butter or margarine
1 small onion, chopped
1/4 teaspoon salt
1/8 teaspoon pepper
3/4 cup milk
2 teaspoons cornstarchCut fish into 1-inch pieces, removing any bones and skin. Heat butter in skillet until melted add fish and onion. Sprinkle with salt and pepper. Cook and stir 5 minutes.Stir milk gradually into cornstarch in 1-quart saucepan heat to boiling, stirring constantly. Boil and stir 1 minute. Pour over fish. Simmer uncovered until fish flakes easily with fork, 3 to 5 minutes.Serve with boiled or baked potatoes if desired.Yields 4 servings.
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This is a Scottish tradition which is often served for breakfast. Add potatoes, and it becomes a main meal. The name comes from Findon, a village renowned for the industry of curing fish. "Haddie" is a slang term for haddock.1 pound smoked haddock or smoked cod fillets
2 tablespoons butter or margarine
1 small onion, chopped
1/4 teaspoon salt
1/8 teaspoon pepper
3/4 cup milk
2 teaspoons cornstarchCut fish into 1-inch pieces, removing any bones and skin. Heat butter in skillet until melted add fish and onion. Sprinkle with salt and pepper. Cook and stir 5 minutes.Stir milk gradually into cornstarch in 1-quart saucepan heat to boiling, stirring constantly. Boil and stir 1 minute. Pour over fish. Simmer uncovered until fish flakes easily with fork, 3 to 5 minutes.Serve with boiled or baked potatoes if desired.Yields 4 servings.
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stuffed prunes with bacon
24 dried pitted prunes
24 walnut halves
1/2 cup ruby port
1/4 cup water
12 slices baconStuff each prune with walnut half. Mix port and water pour over prunes in bowl. Let stand, stirring occasionally, until prunes are plump, about 2 hours.Cut bacon slices into halves. Wrap bacon around prunes secure with wooden picks. Arrange on rack in broiler pan. Set oven to broil or 550 degrees F. Broil with tops about 4 inches from heat, turning once, until bacon is crisp, 10 to 12 minutes.
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24 dried pitted prunes
24 walnut halves
1/2 cup ruby port
1/4 cup water
12 slices baconStuff each prune with walnut half. Mix port and water pour over prunes in bowl. Let stand, stirring occasionally, until prunes are plump, about 2 hours.Cut bacon slices into halves. Wrap bacon around prunes secure with wooden picks. Arrange on rack in broiler pan. Set oven to broil or 550 degrees F. Broil with tops about 4 inches from heat, turning once, until bacon is crisp, 10 to 12 minutes.
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syllabub
This is a very old frothy English drink. The original version was made from warm milk, freshly milked from the cow and then mixed with ale, cider or wine.2/3 cup sweet, white wine
1 tablespoon Bristol cream sherry
2 tablespoons brandy
1 fresh, juicy lemon or orange
2 tablespoons superfine sugar
8 ounces heavy creamPlace wine, sherry and brandy in a large stainless steel bowl. Carefully peel the zest part of the rind only from the lemon or orange, add half the zest and all the juice to the liquid, and put the other half of the zest aside, wrapped in foil. Leave overnight so that the oils from the zest mingle with the liquid.The following day remove the zest and discard. Stir the sugar into the liquid until it dissolves. In another bowl, whip the cream (straight from the refrigerator) until stiff fold into the liquid. Spoon the whole concoction into wine glasses. Let stand in the refrigerator for 2 hours, then top each glass with very thin shreds of lemon or orange peel that you have reserved.
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This is a very old frothy English drink. The original version was made from warm milk, freshly milked from the cow and then mixed with ale, cider or wine.2/3 cup sweet, white wine
1 tablespoon Bristol cream sherry
2 tablespoons brandy
1 fresh, juicy lemon or orange
2 tablespoons superfine sugar
8 ounces heavy creamPlace wine, sherry and brandy in a large stainless steel bowl. Carefully peel the zest part of the rind only from the lemon or orange, add half the zest and all the juice to the liquid, and put the other half of the zest aside, wrapped in foil. Leave overnight so that the oils from the zest mingle with the liquid.The following day remove the zest and discard. Stir the sugar into the liquid until it dissolves. In another bowl, whip the cream (straight from the refrigerator) until stiff fold into the liquid. Spoon the whole concoction into wine glasses. Let stand in the refrigerator for 2 hours, then top each glass with very thin shreds of lemon or orange peel that you have reserved.
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tea
Use a proper china pot. Warm the pot. Using fresh water, pour onto China, Indian or Ceylon (Sri Lanka) tea leaves. Use one teaspoon of tea leaves per person and one teaspoon for the pot. Leave the tea to brew for 5 minutes (no longer), then serve with milk or lemon. Filter off the leaves when pouring by using a tea strainer.
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Use a proper china pot. Warm the pot. Using fresh water, pour onto China, Indian or Ceylon (Sri Lanka) tea leaves. Use one teaspoon of tea leaves per person and one teaspoon for the pot. Leave the tea to brew for 5 minutes (no longer), then serve with milk or lemon. Filter off the leaves when pouring by using a tea strainer.
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whiskey cream pie
4 tablespoons butter
1 tablespoon maple syrup
1/2 pound graham crackers, finely crushed
8 ounces heavy cream
1 large egg (at room temperature)
1/3 cup runny honey
2 tablespoons Scotch whiskey
3 tablespoons peeled, sliced almondsIn a medium-size heavy saucepan, melt butter over low heat remove from heat, then add maple syrup and crumbs. Mix well with a wooden spoon. Press mixture into a 10-inch glass flan dish, making sure you press well into the corners and the crust is evenly dispersed. Set in the freezer compartment for a few minutes while making the filling.In a large mixing bowl, whisk the cream until stiff. Thoroughly wash and dry the beaters. Separate the white of the egg from the yolk and place the white in a small bowl. Whisk the white until soft peaks form and you can tip the bowl upside down without the white falling out. Stir whiskey and honey into the cream with a metal spoon. Fold in the egg white and pour the mixture over the chilled graham cracker crust. Spread almonds on a baking sheet and place under the broiler for a few minutes, turning to brown them. When they are cool, sprinkle them over the pie and refrigerate for at least 1 hour.
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4 tablespoons butter
1 tablespoon maple syrup
1/2 pound graham crackers, finely crushed
8 ounces heavy cream
1 large egg (at room temperature)
1/3 cup runny honey
2 tablespoons Scotch whiskey
3 tablespoons peeled, sliced almondsIn a medium-size heavy saucepan, melt butter over low heat remove from heat, then add maple syrup and crumbs. Mix well with a wooden spoon. Press mixture into a 10-inch glass flan dish, making sure you press well into the corners and the crust is evenly dispersed. Set in the freezer compartment for a few minutes while making the filling.In a large mixing bowl, whisk the cream until stiff. Thoroughly wash and dry the beaters. Separate the white of the egg from the yolk and place the white in a small bowl. Whisk the white until soft peaks form and you can tip the bowl upside down without the white falling out. Stir whiskey and honey into the cream with a metal spoon. Fold in the egg white and pour the mixture over the chilled graham cracker crust. Spread almonds on a baking sheet and place under the broiler for a few minutes, turning to brown them. When they are cool, sprinkle them over the pie and refrigerate for at least 1 hour.
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whiskey fog
2 cups chilled whipping cream
2 tablespoons granulated sugar
2 tablespoon Irish or Scotch whiskey
1/2 teaspoon vanilla extract
3/4 cup coarsely crushed crisp macaroonsBeat whipping cream, sugar, whiskey and vanilla extract in chilled bowl until stiff. Fold in macaroons. Spoon into dessert dishes. Sprinkle with additional crushed macaroons if desired.Yields 8 servings.
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2 cups chilled whipping cream
2 tablespoons granulated sugar
2 tablespoon Irish or Scotch whiskey
1/2 teaspoon vanilla extract
3/4 cup coarsely crushed crisp macaroonsBeat whipping cream, sugar, whiskey and vanilla extract in chilled bowl until stiff. Fold in macaroons. Spoon into dessert dishes. Sprinkle with additional crushed macaroons if desired.Yields 8 servings.
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bread and butter pudding
Butter for greasing
5 slices white bread, crusts removed,
thinly spread with butter
1/2 cup raisins
2 pieces lemon rind
2 tablespoons granulated sugar
3 medium eggs (at room temperature)
2 cups milk
1 tablespoon brown sugar
8 ounces heavy cream, lightly whippedThoroughly grease a 6-cup round ovenproof soufflé dish. Lay a slice of buttered bread, butter side up, in the base of the dish, sprinkle on a few of the raisins, and repeat until bread and raisins are used up, reserving enough raisins to sprinkle on the top. Slide the 2 pieces of lemon rind down into the dish on opposite sides from each other. Place the white sugar in a mixing bowl, break in the eggs, and beat for 1 minute with a balloon whisk or electric hand mixer. Add milk and mix well. Pour over the bread and push the bread down so that it gets soaked, then sprinkle the brown sugar on top.Preheat the oven to 425 degrees F and after 5 minutes of preheating, place the pudding in. Bake for 30 minutes until the dessert has risen well and the top is crusty and golden brown.Serve immediately with whipped cream.
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Butter for greasing
5 slices white bread, crusts removed,
thinly spread with butter
1/2 cup raisins
2 pieces lemon rind
2 tablespoons granulated sugar
3 medium eggs (at room temperature)
2 cups milk
1 tablespoon brown sugar
8 ounces heavy cream, lightly whippedThoroughly grease a 6-cup round ovenproof soufflé dish. Lay a slice of buttered bread, butter side up, in the base of the dish, sprinkle on a few of the raisins, and repeat until bread and raisins are used up, reserving enough raisins to sprinkle on the top. Slide the 2 pieces of lemon rind down into the dish on opposite sides from each other. Place the white sugar in a mixing bowl, break in the eggs, and beat for 1 minute with a balloon whisk or electric hand mixer. Add milk and mix well. Pour over the bread and push the bread down so that it gets soaked, then sprinkle the brown sugar on top.Preheat the oven to 425 degrees F and after 5 minutes of preheating, place the pudding in. Bake for 30 minutes until the dessert has risen well and the top is crusty and golden brown.Serve immediately with whipped cream.
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white tiger
This is an old favorite from England.1 wineglass applejack
1 wineglass peach brandy
1/2 teaspoon aromatic tincture
1 egg white, beaten stiff
1 quart fresh milkPour all of the liqueurs into the milk. Fold in the egg, sweeten to taste, and serve cold with nutmeg on top.
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This is an old favorite from England.1 wineglass applejack
1 wineglass peach brandy
1/2 teaspoon aromatic tincture
1 egg white, beaten stiff
1 quart fresh milkPour all of the liqueurs into the milk. Fold in the egg, sweeten to taste, and serve cold with nutmeg on top.
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yorkshire pudding
This is properly served with rare roast beef. It can also be used as a hot dessert and served with warm maple syrup. This must be eaten as soon as it is removed from the oven while crisp.1 cup all-purpose flour, sifted
1 large egg (at room temperature)
1/2 cup milk
1/3 cup water
2 tablespoons vegetable shorteningPreheat oven to 425 degrees F.In a large bowl, place the flour. Make a well in the middle and break the egg into it, then beat. Slowly add all the milk and water and beat to a smooth consistency. Place a little of the shortening in each hole of a 12-hole popover tin (about 1/2 teaspoon in each) and put the tin in the oven for 2 minutes so the shortening melts.Remove the tin from the oven and place it over a low flame on top of the stove. Distribute the batter in each popover hole. As you pour in the batter, it will sizzle. Put popover tin in the hot oven and bake about 15 to 20 minutes. The popovers will rise dramatically and be crisp and brown on the top. Serve immediately.
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This is properly served with rare roast beef. It can also be used as a hot dessert and served with warm maple syrup. This must be eaten as soon as it is removed from the oven while crisp.1 cup all-purpose flour, sifted
1 large egg (at room temperature)
1/2 cup milk
1/3 cup water
2 tablespoons vegetable shorteningPreheat oven to 425 degrees F.In a large bowl, place the flour. Make a well in the middle and break the egg into it, then beat. Slowly add all the milk and water and beat to a smooth consistency. Place a little of the shortening in each hole of a 12-hole popover tin (about 1/2 teaspoon in each) and put the tin in the oven for 2 minutes so the shortening melts.Remove the tin from the oven and place it over a low flame on top of the stove. Distribute the batter in each popover hole. As you pour in the batter, it will sizzle. Put popover tin in the hot oven and bake about 15 to 20 minutes. The popovers will rise dramatically and be crisp and brown on the top. Serve immediately.
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english beef steak pie
1 pound boneless round steak, trimmed
6 to 8 russet potatoes, pealed and cubed
1 large onion, sliced and separated
1/2 cup flour
Salt and pepper, to taste
1 cup water
1 pie crust (to cover top of pie)In a deep glass baking dish (either round or square, Corning or glass), layer meat, potato and onion, sprinkling flour over each layer. Salt and pepper each layer. Pour water slowly over layers and top with rolled out crust. Roll edges of crust under around the edge and flute to seal edges to pan. Vent with knife several times. Bake at 350 degrees F for about one hour until water bubbles and gravy have formed. Pierce with a cake tester through vents for doneness of potatoes.Serve with a green salad.
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1 pound boneless round steak, trimmed
6 to 8 russet potatoes, pealed and cubed
1 large onion, sliced and separated
1/2 cup flour
Salt and pepper, to taste
1 cup water
1 pie crust (to cover top of pie)In a deep glass baking dish (either round or square, Corning or glass), layer meat, potato and onion, sprinkling flour over each layer. Salt and pepper each layer. Pour water slowly over layers and top with rolled out crust. Roll edges of crust under around the edge and flute to seal edges to pan. Vent with knife several times. Bake at 350 degrees F for about one hour until water bubbles and gravy have formed. Pierce with a cake tester through vents for doneness of potatoes.Serve with a green salad.
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