Taste the world right in your kitchen with English recipes
english mincemeat pies
8 (2 1/2-inch) pie shells (small pies
can be made in patty pans)
1 1/2 cups mincemeatMincemeat Filling (yields 3 quarts)
1/2 pound beef suet, chopped fine
4 cups seedless raisins
2 cups dried currants
1 cup coarsely chopped almonds
1/2 cup coarsely chopped candied citron
1/2 cup coarsely chopped dried figs
1/2 cup coarsely chopped candied orange peel
1/4 cup coarsely chopped candied lemon peel
4 cups coarsely chopped, peeled and cored cooking apples
1 1/4 cups granulated sugar
1 teaspoon nutmeg
1 teaspoon allspice
1 teaspoon cinnamon
1/2 teaspoon cloves
2 1/2 cups brandy
1 cup dry sherryCombine the suet, raisins, currants, almonds, citron, figs, orange peel, lemon peel, apples, sugar, nutmeg, allspice, cinnamon, and cloves in a large mixing bowl and stir them together thoroughly.Pour in the brandy and the sherry and stir with a large spoon until all the ingredients are moist.Cover the bowl and set the ingredients aside in a cool place (do not refrigerate) for at least 3 weeks. Check the mixture each week and replenish the absorbed liquor with more brandy and sherry, using about 1/4 cup each time.Any unused mixture will keep for a long time if stored in sterilized jars.Preheat the oven to 375 degrees F.Place about 3 tablespoons of mincemeat into each pastry shell and cover with sheet of pastry, crimping the edges with a fork.Place the stuffed pies on a baking sheet and bake in the oven for 10 minutes. Reduce the heat to 350 degrees F and bake for an additional 20 minutes or until the crust is golden brown.Sprinkle top with castor sugar while hot.Let pies cool, then remove from tins and serve with whipped cream or Brandy Butter. Small pies can be eaten warm, on their own.
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8 (2 1/2-inch) pie shells (small pies
can be made in patty pans)
1 1/2 cups mincemeatMincemeat Filling (yields 3 quarts)
1/2 pound beef suet, chopped fine
4 cups seedless raisins
2 cups dried currants
1 cup coarsely chopped almonds
1/2 cup coarsely chopped candied citron
1/2 cup coarsely chopped dried figs
1/2 cup coarsely chopped candied orange peel
1/4 cup coarsely chopped candied lemon peel
4 cups coarsely chopped, peeled and cored cooking apples
1 1/4 cups granulated sugar
1 teaspoon nutmeg
1 teaspoon allspice
1 teaspoon cinnamon
1/2 teaspoon cloves
2 1/2 cups brandy
1 cup dry sherryCombine the suet, raisins, currants, almonds, citron, figs, orange peel, lemon peel, apples, sugar, nutmeg, allspice, cinnamon, and cloves in a large mixing bowl and stir them together thoroughly.Pour in the brandy and the sherry and stir with a large spoon until all the ingredients are moist.Cover the bowl and set the ingredients aside in a cool place (do not refrigerate) for at least 3 weeks. Check the mixture each week and replenish the absorbed liquor with more brandy and sherry, using about 1/4 cup each time.Any unused mixture will keep for a long time if stored in sterilized jars.Preheat the oven to 375 degrees F.Place about 3 tablespoons of mincemeat into each pastry shell and cover with sheet of pastry, crimping the edges with a fork.Place the stuffed pies on a baking sheet and bake in the oven for 10 minutes. Reduce the heat to 350 degrees F and bake for an additional 20 minutes or until the crust is golden brown.Sprinkle top with castor sugar while hot.Let pies cool, then remove from tins and serve with whipped cream or Brandy Butter. Small pies can be eaten warm, on their own.
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english sausage rolls
1 cup all-purpose flour
1/2 cup (1 stick) margarine
1 dash poultry seasoning
3 tablespoons cold water
1/2 pound ground sausageMix together flour, margarine and water to form soft dough ball. Roll on floured surface. Cut into strips, 6 x 3 inches long. Season sausage meat if using unseasoned meat, and roll into small ovals. Place each in one pastry strip. Roll up, seal with water. Place on greased cookie sheet, seam side up, one inch apart. Bake at 350 degrees F for 35 minutes.Serve warm with mustard.
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1 cup all-purpose flour
1/2 cup (1 stick) margarine
1 dash poultry seasoning
3 tablespoons cold water
1/2 pound ground sausageMix together flour, margarine and water to form soft dough ball. Roll on floured surface. Cut into strips, 6 x 3 inches long. Season sausage meat if using unseasoned meat, and roll into small ovals. Place each in one pastry strip. Roll up, seal with water. Place on greased cookie sheet, seam side up, one inch apart. Bake at 350 degrees F for 35 minutes.Serve warm with mustard.
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londonderry beef stew
1 1/2 pounds beef steak, cut into 1 inch cubes
3 medium carrots, chopped
3 medium parsnips, chopped
1/2 cup pearl barley
8 medium potatoes
1 cup beef stock
1/4 teaspoon salt, to taste
1/4 teaspoon pepper, to tasteBoil some water in a large saucepan, sufficient to cover the meat, and have approximately 1 inch left above. Put in the large chunks of meat, and lower the heat to keep the stew simmering. Put in the chopped or diced carrots and parsnips. Add herbs, salt and pepper to taste. Let simmer for about 20 minutes.Add peeled whole potatoes and some stock/soup mixture or cornstarch to thicken. Keep the mixture simmering and stir occasionally. After about an hour from start time, taste it and check the potatoes.
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1 1/2 pounds beef steak, cut into 1 inch cubes
3 medium carrots, chopped
3 medium parsnips, chopped
1/2 cup pearl barley
8 medium potatoes
1 cup beef stock
1/4 teaspoon salt, to taste
1/4 teaspoon pepper, to tasteBoil some water in a large saucepan, sufficient to cover the meat, and have approximately 1 inch left above. Put in the large chunks of meat, and lower the heat to keep the stew simmering. Put in the chopped or diced carrots and parsnips. Add herbs, salt and pepper to taste. Let simmer for about 20 minutes.Add peeled whole potatoes and some stock/soup mixture or cornstarch to thicken. Keep the mixture simmering and stir occasionally. After about an hour from start time, taste it and check the potatoes.
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ploughman's soup
3 tablespoons butter
2 medium onions, peeled and chopped
1/4 cup whole wheat flour
2 cups chicken stock
1 cup light ale (do not substitute beer)
Dash or two of Worcestershire sauce
1 1/2 cups crumbled Cheshire cheese
Salt and pepper, to taste
Vidalia onion rings or slices of scallion (for garnish)Melt the butter in a large, heavy pan. Gently sauté the onion until golden. Stir in the flour and cook for 1 minute. Remove from the heat, then gradually whisk in the stock and ale. Return to the heat and bring to a boil. Simmer 5 minutes or until thickened. Stir in the Worcestershire sauce.Reserve 1/4 cup of the cheese. Stir in the remaining cheese, a bit at a time (keeping the heat low), until the cheese is all melted. Season with salt and pepper. Garnish each bowl with the reserved cheese and the onions.
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3 tablespoons butter
2 medium onions, peeled and chopped
1/4 cup whole wheat flour
2 cups chicken stock
1 cup light ale (do not substitute beer)
Dash or two of Worcestershire sauce
1 1/2 cups crumbled Cheshire cheese
Salt and pepper, to taste
Vidalia onion rings or slices of scallion (for garnish)Melt the butter in a large, heavy pan. Gently sauté the onion until golden. Stir in the flour and cook for 1 minute. Remove from the heat, then gradually whisk in the stock and ale. Return to the heat and bring to a boil. Simmer 5 minutes or until thickened. Stir in the Worcestershire sauce.Reserve 1/4 cup of the cheese. Stir in the remaining cheese, a bit at a time (keeping the heat low), until the cheese is all melted. Season with salt and pepper. Garnish each bowl with the reserved cheese and the onions.
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toad-in-the-hole
This is a classic British dish consisting of a Yorkshire pudding batter with pre-cooked sausages in it.2 tablespoons butter or margarine
1 pound small link pork sausages
1 cup all-purpose flour
1 egg
1 cup milkPlace the butter and sausages in a 12-inch roasting pan or cast-iron skillet and bake in a preheated 400 degree F oven for 15 minutes.Meanwhile, sift the flour into a bowl and beat in the egg. Add half the milk slowly, beating until the batter is smooth, then add the remaining half of the milk and beat until very smooth. Pour the batter into the pan with the sausages and bake 20 minutes.Reduce the oven temperature to 350 degrees F and bake an additional 10 to 15 minutes, until the batter rises up the sides of the pan and turns golden brown.Serves 4 to 6.
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This is a classic British dish consisting of a Yorkshire pudding batter with pre-cooked sausages in it.2 tablespoons butter or margarine
1 pound small link pork sausages
1 cup all-purpose flour
1 egg
1 cup milkPlace the butter and sausages in a 12-inch roasting pan or cast-iron skillet and bake in a preheated 400 degree F oven for 15 minutes.Meanwhile, sift the flour into a bowl and beat in the egg. Add half the milk slowly, beating until the batter is smooth, then add the remaining half of the milk and beat until very smooth. Pour the batter into the pan with the sausages and bake 20 minutes.Reduce the oven temperature to 350 degrees F and bake an additional 10 to 15 minutes, until the batter rises up the sides of the pan and turns golden brown.Serves 4 to 6.
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bubble and squeak
3 large unpeeled, potatoes, boiled
4 cups cabbage, chopped, parboiled and drained well
1 small onion, chopped
4 slices bacon, cut up and friedChop cooked, unpeeled potatoes.In large skillet, fry bacon drain on paper towel. add onion and sauté until golden brown.Add chopped, cooked cabbage and chopped, cooked potatoes. Sprinkle bacon bits over top surface. Allow potatoes to become golden brown on bottom over medium heat, about 20 minutes or less.Invert skillet over large serving plate. Garnish with parsley, if desired.
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3 large unpeeled, potatoes, boiled
4 cups cabbage, chopped, parboiled and drained well
1 small onion, chopped
4 slices bacon, cut up and friedChop cooked, unpeeled potatoes.In large skillet, fry bacon drain on paper towel. add onion and sauté until golden brown.Add chopped, cooked cabbage and chopped, cooked potatoes. Sprinkle bacon bits over top surface. Allow potatoes to become golden brown on bottom over medium heat, about 20 minutes or less.Invert skillet over large serving plate. Garnish with parsley, if desired.
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british gingerbread nuts
Let these cookies mellow for at least 3 days before serving.2/3 cup golden syrup
2 ounces butter, melted, cooled
1 1/3 cups brown sugar
1 teaspoon ground ginger
2 tablespoons finely chopped candied lemon peel
1 teaspoon caraway seeds, ground
1 egg, lightly beaten
1 3/4 cups flour
Candied lemon peel, for decoration
Confectioners sugar (optional)Preheat oven to 325 degrees F. Line cookie sheets with bakers parchment, coat with nonstick cooking spray.Combine the syrup, butter, sugar and ginger beat hard with a wooden spoon until well blended. Stir in the lemon peel and caraway seeds. Add the egg and work into the dough. Add the flour and mix to form a thick paste. Refrigerate at least 6 hours or overnight.With floured hands, form the dough into walnut-size balls. Press a piece of candied lemon peel in the center of each cookie. Lightly flatten each cookie with the floured tines of a fork.Bake for 20 minutes, until nicely browned. Transfer cookies to racks to cool. Dust with confectioners sugar, if desired.Store in airtight tins for up to 3 weeks.Yields 2 1/2 dozen cookies.
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Let these cookies mellow for at least 3 days before serving.2/3 cup golden syrup
2 ounces butter, melted, cooled
1 1/3 cups brown sugar
1 teaspoon ground ginger
2 tablespoons finely chopped candied lemon peel
1 teaspoon caraway seeds, ground
1 egg, lightly beaten
1 3/4 cups flour
Candied lemon peel, for decoration
Confectioners sugar (optional)Preheat oven to 325 degrees F. Line cookie sheets with bakers parchment, coat with nonstick cooking spray.Combine the syrup, butter, sugar and ginger beat hard with a wooden spoon until well blended. Stir in the lemon peel and caraway seeds. Add the egg and work into the dough. Add the flour and mix to form a thick paste. Refrigerate at least 6 hours or overnight.With floured hands, form the dough into walnut-size balls. Press a piece of candied lemon peel in the center of each cookie. Lightly flatten each cookie with the floured tines of a fork.Bake for 20 minutes, until nicely browned. Transfer cookies to racks to cool. Dust with confectioners sugar, if desired.Store in airtight tins for up to 3 weeks.Yields 2 1/2 dozen cookies.
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japonnaise cakes
3 egg whites
6 ounces ground almonds
6 ounces caster sugar (fine granulated sugar)
A few drops of almond extractLine a shallow baking sheet with oiled grease-proof paper or use non-stick baking parchment. Preheat oven to 325 degrees F.Beat the egg whites until stiff. Lightly stir in the ground almonds, sugar and extract. Spread the mixture in the baking tray to a depth of 1/4 inch. Bake until the mixture is almost set.Remove from the oven and gently mark out rounds with a 1 1/2-inch cutter, making the marks as close as possible to each other without overlapping. Leave them in place and return the baking sheet to the oven and bake until quite firm, golden and crisp. Remove from oven, and carefully remove the rounds to a wire rack.Return the trimmings to the oven for a short while so that they become a darker gold. When the trimmings are cold, crush them with a rolling pin and reserve. Spread half the cakes with coffee or vanilla flavored butter icing and gently press the remaining circles on top. The butter icing will ooze out of the sides. Spread this around the edge of each cake, adding more if necessary, and roll cakes in the reserved crumbs. If desired, the tops can be decorated with a blob of glace icing.NOTE: Butter icing is made by beating confectioners sugar into softened butter until the consistency is like thick cream, then adding flavoring of choice. The icing hardens as it sets.
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3 egg whites
6 ounces ground almonds
6 ounces caster sugar (fine granulated sugar)
A few drops of almond extractLine a shallow baking sheet with oiled grease-proof paper or use non-stick baking parchment. Preheat oven to 325 degrees F.Beat the egg whites until stiff. Lightly stir in the ground almonds, sugar and extract. Spread the mixture in the baking tray to a depth of 1/4 inch. Bake until the mixture is almost set.Remove from the oven and gently mark out rounds with a 1 1/2-inch cutter, making the marks as close as possible to each other without overlapping. Leave them in place and return the baking sheet to the oven and bake until quite firm, golden and crisp. Remove from oven, and carefully remove the rounds to a wire rack.Return the trimmings to the oven for a short while so that they become a darker gold. When the trimmings are cold, crush them with a rolling pin and reserve. Spread half the cakes with coffee or vanilla flavored butter icing and gently press the remaining circles on top. The butter icing will ooze out of the sides. Spread this around the edge of each cake, adding more if necessary, and roll cakes in the reserved crumbs. If desired, the tops can be decorated with a blob of glace icing.NOTE: Butter icing is made by beating confectioners sugar into softened butter until the consistency is like thick cream, then adding flavoring of choice. The icing hardens as it sets.
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raspberry cranachan
4 teaspoons medium oatmeal
4 teaspoons vanilla essence or Drambuie
10 fluid ounces double cream (chilled)
2 tablespoons castor sugar
8 ounces fresh raspberries
Mint leaves (to decorate)Toast oatmeal lightly in a heavy skillet.Whip vanilla essence (extract) and Drambuie until soft peaks form, adding sugar slowly. Fold oatmeal into cream with half of the raspberries. Decorate with remaining raspberry and mint.
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4 teaspoons medium oatmeal
4 teaspoons vanilla essence or Drambuie
10 fluid ounces double cream (chilled)
2 tablespoons castor sugar
8 ounces fresh raspberries
Mint leaves (to decorate)Toast oatmeal lightly in a heavy skillet.Whip vanilla essence (extract) and Drambuie until soft peaks form, adding sugar slowly. Fold oatmeal into cream with half of the raspberries. Decorate with remaining raspberry and mint.
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sugarplums
6 ounces semisweet chocolate morsels
1/2 cup granulated sugar, plus more sugar for coating
1/4 cup light corn syrup
1/3 cup apple juice
2 1/2 cups finely ground vanilla wafers
1 cup finely chopped pecans
Candied cherry halves For grown-up sugarplums, substitute brandy for the apple juice.Melt the chocolate in the top of a double boiler over simmering water. Stir in the 1/2 cup sugar, the corn syrup and the apple juice. Off the heat, stir in the wafer crumbs and pecans to make a paste-like mixture. Let mixture cool enough to handle.Roll small bits of mixture into 1-inch balls. Roll each ball in the additional sugar. Press a candied cherry half into top center of each ball. Store in an airtight container. These cookies improve with age.Makes about 48.
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6 ounces semisweet chocolate morsels
1/2 cup granulated sugar, plus more sugar for coating
1/4 cup light corn syrup
1/3 cup apple juice
2 1/2 cups finely ground vanilla wafers
1 cup finely chopped pecans
Candied cherry halves For grown-up sugarplums, substitute brandy for the apple juice.Melt the chocolate in the top of a double boiler over simmering water. Stir in the 1/2 cup sugar, the corn syrup and the apple juice. Off the heat, stir in the wafer crumbs and pecans to make a paste-like mixture. Let mixture cool enough to handle.Roll small bits of mixture into 1-inch balls. Roll each ball in the additional sugar. Press a candied cherry half into top center of each ball. Store in an airtight container. These cookies improve with age.Makes about 48.
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