|
 Ingredients: 2 1/3 c All-purpose flour 1/2 c Enriched Corn Meal (Aunt Jemima or Quaker) 1 ts Salt (optional) 1/3 c Margarine or butter; plus 2 tb Margarine or butter 1/3 c Vegetable shortening 6 oz Shredded cheddar cheese 1/2 c Ice water 8 c Peeled, sliced apples (about 8 medium apples) 2/3 c Sugar 3/4 ts Cinnamon
Preparation:
Heat oven to 400 F.
Note: Ingredients: 1/3 cup Butter 4 Granny Smith Apples 3/4 cups of Sugar 1 tsp Lemon peel 1/2 tsp Cinnamon 1/8 tsp Mace 1/3 cups Currants 2 1/2 cups Flour 3 tbs Sugar 1/2 tsp Salt 1 pkt Active dry yeast 3/4 cup Water 1/3 cup Butter 1 Egg 1 tsp Lemon peel 3/4 cups Chopped pecans 6 tbs Flour 1/4 cups Confectioner's sugar 3 tb Butter 1/4 tsp Cinnamon
Preparation: In small saucepan, combine water and butter. Heat on low flame until 120 F Gradually add to dry ingredients. Beat 2 minutes, Beat in egg, peel and 3/4 cup flour. With mixer, beat 2 minutes. Add remianing flour, stir in. Cover, let rest 20 minutes. Grease 2 baking sheets. Place half the dough on well floured work surface, roll to 14"x12". Place on sheet. Spread 1/2 filling lenghtwise down center of the dough,. Starting about 3/4" for filling, cut 1" wide strips diagonally from filling to edges of dough. Alternately fold opposite strips of dough at angles across filling. Fold ends over filling.
Brush large piece of waxed paper with vegetable oil. Loosely cover sheet.
Top with plastic wrap. Refrigerate 2 hours. Uncover, let stand at room
temperatue 10 minutes. Preheat oven to 375 F. Combine rest of ingredeints
for topping. Sprinkle over loaves. Bake 30-25 minutes until lightly
browned. Remove from sheet. Cool. (Makes: 4-6 Servings) 1 hour Cooking. No Need To Measure. Ingredients: 2 lbs Chicken pieces 1 pkt French onion soup mix 2 cups Apricot nectar 1 1/2 lb Apricot halves (canned) Flour (plain) Preparation: Dust chicken in flour. Fry chicken lightly until starting to brown. Place chicken in a casserole dish or a very deep frying pan. Add soup powder, nectar and apricots. Mix everything well. Simmer for 1 hour.
I normally use 2 pieces of chicken per person and about a 1 1/2 lb can of
apricot halves. This will suffice for 4 to 6 people. If you cannot get
nectar, then use the juice from the apricot halves.
The French onion soup quantity is not critical, but a soup packet that
makes up about 6 C is about right for 4 to 6 people. Serve with potato
(baked or boiled), buttered carrots and peas. Ingredients: 6 potatoes 1/2 pound cheese, grated
Preparation: Ingredients: Shortcrust Pastry 6 slices lean bacon 2 large potatoes, finely sliced 3 to 4 large eggs salt & pepper milk Preparation: Line a shallow quiche tin with some of the pastry (reserve some for the lid) Grill the rashers of bacon. Remove rind (and fat if you prefer) cut into bite size pieces and spread over the base of the pie. Saut the thinly sliced potatoes, spread those over the bacon, season with pepper but very little salt (as the bacon may be salty). Lightly beat 3 or four eggs Season and pour over the filling. Place the pastry lid on top. Seal the edges and brush with a little milk. Bake at 200c for 15 minutes to set the pastry then reduce the heat to 180c for 45 minutes or until golden. Variations: You can use chopped boiled eggs if you prefer. If you dont eat bacon. Saut a sliced onion and add some minced beef saut until cooked and season well. Ingredients: 1/2 cup Flour 2 Beaten eggs 1/2 cup Buttermilk 1 tb Dijon mustard 2 cups Crushed cornflakes 6 Chicken legs or thighs
Preparation: Ingredients: 1 ts Rosemary 4 Cornish game hens 2 Cloves garlic, pressed 1/2 cup Butter 2 tb Lemon juice
Preparation: Ingredients: 6 Potatoes 1/4 cup of butter, melted Coarse Salt Preparation: Scrub potatoes and pat dry. Pierce in several places with fork. Bake potatoes about 45 to 60 minutes or until tender. Cool slightly and then cut in half Scoop out flesh leaving in 1/8 to 1/4 inch shell. [Keep flesh for recipes calling for mashed potatoes]. Turn oven up to 500F or 260C. Using a kitchen shears cut the shells in half and then in half again giving you 8 sections for each potato. Brush both sides of skins with melted butter and sprinkle with coarse salt. Place on a baking sheet. Bake about 10 to 12 minutes or until crisp. (Makes: 2 lbs Raw Sausage) Ingredients: 1/2 lb lean pork, ground 1/2 lb lean veal, ground 6 oz pork fat, ground 3 slices of white bread with crust, crumbled or finely chopped 1 tsp salt 1/4 tsp ground black pepper 1/4 tsp cayenne pepper 1/8 tsp mixed grated nutmeg and mace 1/8 tsp dried crumbled thyme 1/8 tsp dried crumbled marjoram 1 tsp crumbled dried sage 1 tsp loosely packed finely grated lemon peel 1 large egg Preparation: 1. Knead together the pork, veal, fat, and bread 2. Stir the salt, pepper, cayenne, nutmeg and mace, thyme, marjoram, sage, and lemon peel into the egg, then knead into the mean mixture 3. Firmly stuff the mixture into prepared hog casings 4. Prick any air pockets with a pin 5. Poach, braise, or fry them before serving Serve With: Mashed potatoes and minty peas. Mention to the average American, that you love Beans on Toast, and you are stared at in disbelief. I guess the thought of actually eating beans on a piece of toast is a little hard to swallow, both literally, and figuratively, and yet it is an extremely tasty, and nutritious meal. So, just in case you are still wondering what we are talking about, heres the recipe, which would provide a meal for two Ingredients: 1 - 14oz tin of Heinz Baked Beans in Tomato Sauce 2 - Large Eggs 1 Large Loaf of Bread (suitable for toasting) Plenty of Butter (or equivalent if you prefer) Preparation: 1) Empty the Baked Beans into a small saucepan 2) Prepare a pan to either poach, or fry the eggs (your choice, but poached is better) 3) Start toasting the bread. How many slices is of course up to you, and your appetite at the time, but at least 2 slices each are needed for the beans, plus any additional slices for the Jam later. Note: While the toast is toasting, dont forget to make a large pot of tea. It is an absolute fact that you cannot eat Beans on Toast, without lots of tea. 4) Once the toast is on gently warm the beans, and start to cook the eggs. 5) As the toast is done, place it on pre-warmed plates, and apply lots of Butter to taste. 6) Pour half the beans on each plate, spreading them over the 2 slices of toast. 7) Place the cooked eggs on top of the beans, sprinkle a little pepper, (and if you prefer, maybe a dash of Lea & Perrins Worcestershire Sauce), and Enjoy! Ingredients: 3 lb Fillet of beef 1 tbsp Vegetable oil 1 oz Butter 8 oz, sliced Button mushrooms 6 oz Smooth liver pate 13 oz Puff pastry 1 Egg beaten, to glaze
Preparation: Ingredients: One 2 1/2 to 3 lb fryer, cut up 2 tb Butter 1 c Whiskey 3 c Sliced mushrooms (8 oz) 1/4 c Sliced leeks or gr onions 1/2 c Light cream or milk 2 tb Flour 1 tb Lemon juice 2 ts Whiskey Preparation: Rinse the chicken pieces; pat dry with paper toweling. Season chicken with salt and pepper. In skillet brown chicken in butter 15 minutes, turning to brown evenly. Add the 1 cup whiskey to skillet; cover and simmer 30 to 35 min or til chicken is tender. remove chicken to serving paltter and keep warm.
For Sauce: Ingredients: 1/2 lb. beef, cut into 1-inch cubes 1/2 lb. mutton, cut into 1-inch cubes 2 oz. butter 6 oz. sliced onions 4 oz. sliced carrots 2 oz. flour 4 pt. beef stock faggot of herbs (celery, thyme, parsley, bay leaf tied in leek leaves) salt and cayenne pepper 5 oz. Madeira or other red cooking wine
Preparation:  Ingredients: mash the potatoes and chop the cabbage finer for a more traditional bubble and squeak (and for a nice touch of color) or boiled beef optional (you can add a few ounces of almost any meat to "beef up" the recipe) Preparation: Parboil the cabbage in a small amount of water, in a saucepan, until it softens. Drain on a paper towel. Melt the butter in a heavy, iron skillet. Fry the chopped onion until it softens, stirring frequently. Add the cooked potatoes and the parboiled cabbage, and toss in optional meat. Season with salt, pepper, and paprika. Fry over medium heat until nicely browned. Ingredients: Preparation: Sift together the flour, baking powder, baking soda, salt, and sugar. "Cut" the butter into the dry ingredients using two dinner or steak knives (sharp knives work best). Keep mixing until the mixture resembles coarsely ground meal. Add the raisins and buttermilk. Stir quickly with a fork until the dough is soft and slightly sticky. The next step is best performed with your hands. Dust your hands with flour and form the dough into a ball on a floured board. Knead gently about ten times. Flatten the dough into a 1" thick sheet. Cut 2-inch circles of dough with a cookie cutter or a small drinking glass. "Paint" the circles of dough with the beaten egg, then bake for 12-15 minutes in a preheated 425F oven. The scones are done when they have a light golden color. Scones are best served warm, with Devonshire cream (available in many supermarkets) and preserves (usually strawberry or raspberry). (Makes: 4 Servings) Colcannon is a traditional Irish dish similar to "Bubble and Squeak". Any leftover vegetables could be added or substituted if you desire. Single cream makes this dish irresistible but milk can be used instead for a lighter result. Ingredients: 4 large potatoes approx 1 kg / 2 lb 300 grams / 7 oz cabbage 50 grams / 4oz of butter 2 to 3 spring onions / scallions cup (5 fl oz) cream freshly milled black pepper salt to taste freshly chopped parsley Preparation: Peel and quarter the potatoes, place them in a large saucepan of cold salted water. Bring to the boil and cook the potatoes for 15 to 20 minutes or until they're tender. Drain thoroughly and mash with a fork, or mashing tool. Shred the cabbage and c ook in a medium pan of boiling salted water for 10 to 12 minutes. Drain the cabbage thoroughly, add the butter, finely sliced spring onions and freshly milled black pepper and stir through. Return to the heat for 2 to 4 minutes. Gently warm the cream in a small saucepan or jug in the microwave. Combine the cabbage mixture with the hot mashed potatoes and enough warmed cream to give a creamy texture. Add salt to taste. Serve immediately topped with an extra knob of butter, and plenty of freshly chopped parsley. Ingredients: 1/2 lb breakfast sausage links 8 strips bacon 1 small onion, minced 1 sweet green peppers, minced 1 frozen deepdish pie shell 1 1/4 cups milk 2 eggs 1 tablespoon all-purpose flour
Preparation: Ingredients: 8 hot boiled potatoes 1/4 cup melted butter 1/2 cup grated cheese 1/2 teaspoon salt 1/8 teaspoon pepper
Preparation: Ingredients: 6 1/2 cups Water Divided 4 (8 Oz.) Chicken Breast Halves 1 1/2 cups Sliced Mushrooms 3/4 cups Diced Carrots 2 tbs Chopped Onion 3/4 tsp Poultry Seasoning 1/2 tsp Salt 1/2 tsp Pepper 1 tsp Lemon Juice 4 Drops Hot Sauce 1 cloves Garlic Minced 1 1/4 cups + 2 Tbs Flour, Divided 1 tsp Baking Powder 1/2 cups Skim Milk
Preparation: Combine 1/4 C. Plus 2 T. Flour & Remaining 1/2 C. Water; Stir Well. Bring Chicken Mixture To A Boil; Stir in Flour Mixture. Reduce Heat & Simmer Uncovered 35 Min. OR Until Thickened.
Combine Remaining 1 C. Flour & Baking Powder. Add Milk, Stirring Just
Until Dry Ingredients Are Moistened. Drop Batter By Teaspoonfuls Into
Boiling Broth; Cover. Reduce Heat And Simmer 15 Min. OR Until Dumplings
Are Tender. (Makes: 6 Pasties) Ingredients: 250g (8oz) plain flour 65g (2 1/2 oz) butter 50g (2oz) vegetable fat 15g (1/2oz) plain flour 150ml (1/4 pint) milk 125g (4oz) cooked chicken 175g (6oz) mushrooms, chopped 25g (1oz) cashew nuts, chopped salt and freshly ground black pepper beaten egg or milk to glaze 1 teaspoon sesame seeds Preparation: Sift the flour into a bowl and rub in 50g (2oz) butter and the vegetable fat. Add sufficient cold water to bind. Roll out the pastry and cut 6-8 rounds using a saucer. Chill until required. Melt the remaining butter and stir in the flour. Cook for 1 minute. Gradually stir in the milk and cook until thick and smooth. Add the chicken, mushrooms, cashew nuts and seasoning to taste, mix well. Divide the mixture between the pastry rounds and moisten the edges with a little water. Fold in half to enclose the filling and press to seal. Place on a lightly greased baking tray and brush with beaten egg or milk. Sprinkle with sesame seeds and place in a preheated oven 190C, 375F, Gas Mark 5 for 20 minutes or until well risen and golden. Serve hot or cold. Ingredients: 2 can Cream of broccoli soup 1 cup Milk 1/4 t Dried thyme 1/4 t Pepper 4 cups Cooked cut-up vegetables 2 cups Cubed cooked chicken 1 can Refrigerated flaky biscuits
Preparation: Remove dish from oven; stir. Arrange biscuit pieces over hot chicken mixture. Bake 15 minutes or until golden brown.
VARIATION: (Makes: 6 Servings) Ingredients: 1 onion, diced. 1 tablespoon fat 2 cups cooked tomatoes 1 pound ground or minced beef 2 cups cooked red kidney beans 1/2 teaspoon chili powder 1 teaspoon salt
Preparation:  1 package chocolate cake mix 1 small package instant chololate pudding mix 4 eggs 1/2 cup of oil 1/2 cup of water 1 cup of sour cream 1 8-12 oz. package of bittersweet chocolate chips
Mix well and put in floured bundt pan. Bake at 350 degrees for 50-60 minutes. Ingredients: 225 grams / 8 oz of butter 280 grams / 10 oz of soft brown sugar 6 eggs 350 grams / 12 oz of flour 2 teaspoons of baking powder 1 tablespoon of mixed spice 2 teaspoons of cinnamon 1 teaspoon of nutmeg 225 grams / 8 oz of raisins 225 grams / 8 oz of currants 450 grams / 1 lb of sultanas 115 grams / 4 oz of mixed peel 115 grams / 4 oz of whole almonds 115 grams / 4 oz of glac cherries (red and green) grated rind (zest) of 1 lemon or orange 4 teaspoons of sherry or brandy Preparation: Preheat the oven to 120C, 250F or gas mark . Line a large cake tin with a layer of tinfoil followed by a layer of cooking paper. Weigh and measure all the dried fruit into a large bowl and mix thoroughly. In another large bowl cream the butter and sugar, add the eggs beating through one at a time. Sift the dry ingredients into the creamed mixture. Add the dried fruit and zest (rind) and lastly add the sherry or brandy. Pour into the lined cake tin and bake for 3 to 4 hours. To test if the cake is cooked, poke a cake tester or skewer into the middle of the cake. If it comes out clean the cake is cooked. Leave one hour before removing from the tin. The alcoholic content of the sherry or brandy will evaporate during baking, but you may prefer to use fruit juice instead. Once the cake has cooled, ice with Almond Icing or Marzipan and Royal Icing. The cake is best made a month or more in advance to let the flavours develop and should be stored in an airtight container. These Christmas Fruit Mincemeat Tarts are so delicious. Serve them with a Hot Toddy or Egg Nog on Christmas Eve. It is not necessary to peel the apples in this recipe but you may do so if you desire. Ingredients: 2 apples 1 cup of sultanas cup of brown sugar cup of currants cup of raisins 3 tablespoons mixed peel a lemon - juice and zest (rind) an orange - zest (rind) teaspoon of mixed spice teaspoon of cinnamon teaspoon of ground cloves a pinch of salt of a cup of brandy 200 grams / 7 oz of flour a pinch of salt 120 grams / 4 oz of butter 50 grams / 2 oz of castor sugar 1 egg Christmas Fruit Mincemeat: Peel and quarter the apples. In a large bowl grate the apple, or mince the apple in a food processor. Add the remaining ingredients and mix thoroughly. For a finer consistency, process a little longer after you add the dried fruit. You can store the fruit mincemeat in sterilized jars, topped with extra brandy and covered. It will keep for months in the refrigerator. Sweet Pastry: Sift the flour and baking powder into a large bowl or food processor. Cut the butter into small cubes and rub into the flour either with your hands or using the food processor, until it resembles fine breadcrumbs. Whisk the castor sugar and egg together and add to the mixture to make a firm dough. On a lightly floured bench or board knead the mixture until it forms a smooth ball. Handle as little as possible to prevent the pastry from becoming hard when baked. Cover with plastic wrap and refrigerate for 20 minutes. Preheat the oven to 180C, 350F or gas mark 4. On a lightly floured board or bench carefully roll out the pastry. With a cookie cutter cut the dough into rounds to fit patty tins. Using a small star shaped cutter, cut small stars of dough to cover the filling. Spoon the Christmas Fruit Mincemeat into the cases and cover each tart with a star. Bake for 15 to 20 minutes or until the tarts are slightly golden. Sprinkle with icing sugar to serve. 
Sift the flour, baking powder, and allspice together into a large mixing bowl, then add the butter and eggs. Stir well to mix the ingredients. Next add the molasses and the stout/dark beer/cider. Stir again to mix everything together well. Finally add the diced apple, nuts, raisins, and mincemeat, plus the grated orange and lemon zest. Stir once more until the mixture is uniform. Spoon the mixture into buttered utility bowls. Fill each bowl approximately 3/4 full. Do not overfill; the puddings will rise when cooking and you don't want to push the lids off. Snap the plastic lids on the bowls. (If you don't have lids, seal each bowl with aluminum foil. The idea is to prevent boiling water from splashing into the puddings.) Preheat your oven to 350°F. Fill the shallow roasting pan with a half inch of boiling water. Place the bowls in the water "bath." Bake for 45-50 minutes. Be sure that the water in the pan does not boil away completely; add more boiling water if necessary. An easy way to test for "doneness" is to lift the lid and stick a wooden toothpick into the heart of the pudding. The toothpick will come out clean when the pudding is fully cooked. Allow the puddings to cool, then unmold them by turning the utility bowls upside down. Wrap the puddings in plastic wrap and refrigerate until you are ready to serve them. You can warm them prior to serving in a microwave oven, or by returning them to their utility bowls and re-steaming them in a water filled roasting pan for 10-15 minutes. Pippa often follows the British tradition of serving her plum puddings with Hard Sauce (see below). "Cream" the butter until light. Add the vanilla extract and confectioners sugar. Beat until smooth.
Refrigerate until ready to use. (Makes: 10 to 12 Servings) 115 grams / 4 oz of flour 1 heaped teaspoon of baking powder 175 grams / 6 oz of breadcrumbs 1 teaspoon of mixed spice 1 teaspoon of cinnamon teaspoon of nutmeg 250 grams / 9 oz of very cold grated butter (or suet) 175 grams / 6 oz of brown sugar teaspoon of salt 175 grams / 6 oz of sultanas 175 grams / 6 oz of raisins 175 grams / 6 oz of currants 85 grams / 3 oz of blanched almonds 175 grams / 6 oz of mixed peel 2 eggs 150 ml / pint of milk (approximately) grated rind (zest) of 1 lemon 1 tablespoon of brandy Thoroughly grease a large stainless steel bowl or large pudding basin. Weigh the dried fruit into a second large bowl, in another bowl toss the cold grated butter (or suet) through the flour to keep the butter separated. Now add the butter and flour mixture, breadcrumbs, baking powder, brown sugar and spices to the previously weighed fruit. Beat the eggs and milk together and pour them to the dry fruit ingredients and pour in the brandy. Mix thoroughly and pour into the well greased bowl. Stretch a layer of cooking paper and tinfoil over the rim of the bowl and tie securely. Place an old soup or dessert bowl upside down in your largest saucepan, place the pudding on top and three quarters fill with boiling water. Cover the saucepan. Steam or simmer for 5 to 6 hours, checking regularly to make sure the saucepan has not boiled dry. Steam for two hours on Christmas day to reheat. More brandy may be added before serving with brandy butter or brandy sauce and whipped cream. May also be flamed with more brandy and a match! Christmas pudding is best made several months before Christmas Day to let the flavours develop. Ingredients: 2 lb (900g) of fresh cod fillets 6 fl.oz milk Half level teaspoon of caster sugar 4 oz (115g) of plain white flour 2 tablespoons of plain white flour 2lb (900g) of Potatoes 1 level teaspoon of dried yeast Freshly ground pepper & salt Half a level teaspoon of salt Vinegar Preparation: To Make Batter: 1) Warm the milk and pour into bowl. 2) Add the sugar and dissolve. 3) Blend in yeast, cover and leave to stand at room temp., for 6/7 min. until mixture becomes frothy. 4) Sift flour and salt into a bowl, make a well in the center. 5) When yeast mixture is ready add to well and mix. 6) Whisk or beat until batter is smooth. 7) Cover and leave to stand for 30 minutes. 8) Peel potatoes and cut into thick chips. 9) Wash under cold tap and pat dry with towl. 10) Heat a deep fat frying pan or chip pan. 11) Test oil by placing one chip in pan when chip rises oil is ready. 12) Place chips in oil (in batches if necessary) cook until golden Brown, turn onto hot plate and cover. 13) Allow the temperature of the oil to cool slightly. 14) Mix 2 teaspoons of flour with a pinch of salt and pepper, and coat fish. 15) Stir batter and dip the fish into it, lift out and let excess batter drip off. 16) Carefully lower fish into the hot oil and cook for 4-5 minutes until golden brown. 17) Remove and pat well to remove excess fat Garnish: Fish with slice of lemmon. Season: Chips with salt and vinegar to taste. Ingredients: 2 tbs super fine sugar 2 lbs cabbage 1/2 tsp celery seed 1 cup Mayonnaise 1/2 tsp salt 1/2 cup sour cream pinch white pepper 2tbs vinegar Preparation: Cut cabbage into quaters. Cut out core. Slice cabbage into long, thin slices. Mix mayonnaise,sour cream, vinegar,sugar,celery seed, salt and pepper In a large bowl add shredded cabbage and toss lightly. Makes three quarts. (Makes: 6 Servings) Ingredients: 1/3 cup minced onions 1 tablespoon bacon drippings 1/8 teaspoon pepper 3 cups diced cooked potatoes 2 1/2 cups chopped cooked corned beef 2 tablespoons fat. Preparation: Brown onions in drippings in skillet, add pepper, potatoes and beef and mix thoroughly. Shape into patties and saute in hot fat. Ingredients: 2 cups flour pinch of salt 3 oz. lard or shortening 1/3 - 1/2 cup water
Preparation:
Chop liver coarsely in a blender and mix with beef. Add salt and pepper
and let rest for 10-20 minutes. Peel onion and pare potatoes, carrot and
turnip; slice thinly, and blanch in boiling water for 2-3 minutes with
thinly sliced celery. Cornish Pasties originated in Cornwall as a handy way for miners to take their lunch to work. Shortcrust pastry encases a mixture of finely chopped meat and vegetables. (Makes: 6 Servings) Ingredients: 300 grams / 10 oz / 2 cups of flour A pinch of salt 125 grams / 4 oz of cold butter 1 to 3 tablespoons of water 250 grams / 8 oz of beef mince 2 potatoes 1 medium onion salt & pepper 2 tablespoons of fresh parsley teaspoon of mustard (optional) 2 teaspoons of tomato sauce / ketchup (optional) 1 egg Short Pastry: In a large bowl or food processor sift the flour and salt, cut the cold butter into small cubes and add to the flour. Rub the butter into the flour with your hands or using the food processor, until it resembles fine breadcrumbs. Make a well in the centre and add sufficient water to mix to a firm dough. Handle as little as possible as this prevents the pastry from becoming hard when it is baked. Roll into a ball, cover with plastic wrap and refrigerate for 30 minutes. Filling: Preheat oven to 200C, 390F or gas mark 5. In a large bowl break up the mince. Chop the onion finely, discarding the core and add to the mince. Peel the potatoes and cut into very small cubes around 5 mm (1/8 inch). Mix thoroughly with the mince, add the seasonings (a little water may be added to moisten) and cover. On a lightly floured bench or board roll the pastry out to around 5 mm (1/8 inch) thick. Cut 6 rounds, using a 12 cm (6 inch) diameter plate as a guide. Arrange the filling evenly in the centre of each round. Lightly beat the egg and glaze the edge of each round with a pastry brush. Lift the two opposite edges of the pastry and pull together over the filling. Pinch at regular intervals along the edgetoform a frill. Brush each pasty with egg and place on a baking tray. Bake for to 1 hour. Ingredients: 1 large onion, chopped 2 medium carrots, chopped 2 to 3 cloves garlic, minced 1 (14 1/2 ounce) can beef broth 1 1/2 lbs ground beef 1 (8 ounce) can tomato sauce 1 teaspoon salt 1/2 teaspoon pepper 1/2 teaspoon dried oregano 1/2 teaspoon dried thyme 1/2 teaspoon parsley flakes 1/2 teaspoon dried rosemary 1/2 teaspoon rubbed sage 2 cups hot mashed potatoes (prepared with milk and butter)
Preparation: Cottage Pie and Shepherd's Pie are very similar. Shepherd's Pie is made from lamb whereas Cottage Pie uses beef. In this version of Cottage Pie we use fresh minced beef, however you can also use leftover Roast Beef. (Makes: 4 Servings) Ingredients: 1 onion 1 carrot 1 tablespoon of oil 500 grams / 1 lb of beef mince 2 tablespoons of flour 1 tablespoon of tomato sauce (ketchup) to 1 tablespoon of Worcester sauce (Lee & Perins) cup of peas cup of corn kernels (optional) 1 bouquet garni or a small bunch of herbs chopped finely and one whole bay leaf to 1 cup of beef stock 3 to 4 large potatoes 1 tablespoon of butter salt and pepper Preparation: Peel and chop the onion and carrot finely. Heat the oil in a large frypan or saucepan, add the onion and cook until the onion is clear or translucent. Add the minced beef and saut using a wooden spoon break up the mince so it is nice and fine. When the mince is thoroughly browned stir through the flour and cook for one minute. Add the tomato sauce, Worcester sauce, finely chopped carrot, peas, corn and herbs. Stir thoroughly to combine. Gradually add the stock and bring to the boil. Reduce the heat and cover, simmering for 10 to 15 minutes. Add salt and pepper to taste. The mixture should be quite thick. Remove and discard the bouquet garni or whole bay leaf and set mixture aside. Peel the potatoes, chop into quarters and place in a medium saucepan with cold water just covering the potatoes. Add a little salt to the water and bring to the boil. Reduce the heat and simmer for 10 to 15 minutes or until the potatoes are tender. When the potatoes are cooked, drain and place back on the heat for a few seconds to let any extra water evaporate. Mash the potatoes with one tablespoon of butter until the potato is very creamy - add a little milk if necessary. Add salt to taste. Preheat the oven to 190C, 375F or gas mark 5. Spoon the mince mixture into a pie dish, then spoon or pipe the creamy mashed potato over the mince. Sprinkle grated cheese on top if desired and bake for 15 to 20 minutes or until the potato is golden and the pie is heated through. Ingredients: 1 lb veal sweetbreads 6 tablespoons butter 3 tablespoons flour 1/2 teaspoon salt 1 dash paprika 1 cup chicken broth 1/2 cup light cream 2/3 cup sliced mushrooms, pan fried in 1 teaspoon butter 2 tablespoons dry sherry 1 package frozen puff patty shells, baked
Preparation:  Ingredients: 3/4 oz. fresh yeast 1 egg 2 cups lukewarm milk pinch of salt 1 oz.butter 3-4 cups flour
Preparation: Ingredients: 3 sardines 10 slices cucumber 1/4 lb. butter 8 black olives 4 slices white bread or Sally Lunn bread
Preparation: Ingredients: Julienned orange rind 1/2 cup currant jelly 1/3 cup port wine or sherry wine 1/3 cup orange juice 1/4 teaspoon dry mustard 1 pinch ground ginger 1 tablespoon cornstarch 1 dash lemon juice 1 pinch cayenne pepper salt and pepper
Preparation: Ingredients: Wholemeal (graham) flour 8 oz white flour 1lb 4 oz malt extract (diastatic = enzyme active) 5 1/2 oz malt flour 1 oz baking powder 1/4 oz fat 1/2 oz molasses 2 oz salt 1/2 oz yeast 1 1/2 oz water -approx- 1 lb 1 oz
Preparation: Bake at 350'F up to 90 mins.
You can also add 6 oz raisins or sultanas to above recipe. Ingredients: 4 ounces Self-raising flour 2 tablespoons Granulated sugar 1 Egg, beaten 5 fluid ounces Milk
Preparation: Ingredients: 1/2 cup butter 10 slices bread, cut in 1 inch cubes 3 cups cheddar cheese, shredded 2 cups milk 3 eggs, seperated 1/2 teaspoon salt 1/2 teaspoon mustard 1/2 teaspoon red peppers
Preparation: Ingredients: 1 angelfood cake (store bought will work just fine) 1 jar raspberry preserves 3 cups prepared custard 1/3 cup cream sherry 1/4 cup sliced almonds Whipped cream for topping Preparation: Cut angelfood cake into 3 equal parts. Spread raspberry preserves on the top of the bottom layer. Drizzle half of the sherry on top of the raspberry preserves followed by half of the custard. Spread raspberry preserves on the top of the middle layer, followed by sherry and custard. Place the top layer of the cake on and top with whipped cream and almonds. If you wish you may use a different flavor of preserves and use vanilla pudding in place of the custard. I used a sugar-free angelfood cake that worked just fine; and since angelfood cake already doesn't have any fat, this makes this dessert low in fat and calories. Ingredients: 4 ounces All-purpose flour 4 ounces Bread flour 2 teaspoons Salt 1/4 ounce Fresh yeast 1 teaspoon Sugar 1/2 pint Warm milk and water 1 tablespoon Vegetable oil 1/2 teaspoon Bicarbonate of soda 1/4 pint Warm water
Preparation: (Makes: 4-6 Servings) Ingredients: 6 potatoes 1 1/2 lb lamb shoulder or breast 2 lamb kidneys [optional 1 large onion , sliced salt and pepper 1 cup water 2 tablespoons melted butter.
Preparation: Ingredients: 1 pound All-purpose or bread flour 1 teaspoon Salt 1 1/2 tablespoons Dry yeast 1 teaspoon Sugar 8 fluid ounces Warm milk and water 2 ounces Butter, melted
Preparation:  Roast chicken as it should be. Crisp on the outside and moist on the inside. The stuffing gives this recipe an additional tangy taste. Yum! Prep Time: 45 Minutes Cook Time: 1 Hour 30 Minutes Makes: 4 to 6 Servings 1 (5 to 6 pound) free-range chicken (including neck and giblets, for gravy) 1 tablespoon butter 1/2 lemon sliced Stuffing, recipe follows 6 slices streaky smoked bacon Salt and freshly ground pepper 2 tablespoons sunflower oil 1 medium onion peeled Gravy:
Roast Potatoes, recipe follows Serving Suggestion: To prepare the chicken, lift the skin gently with a knife and insert some small pieces of butter and slices of lemon under the breast. Make a ball of the stuffing and place in the cavity. Tie the chicken together with a string. Lay 6 pieces of streaky smoked bacon over the chicken. Season with salt and freshly ground pepper. Rub salt and butter into the skin. Heat oil in roasting pan and put the chicken and the onion into it. Cook for 1 hour and 30 minutes. Baste the chicken thoroughly every 20 minutes. After 1 hour and 10 minutes remove the crispy bacon slices and place them on a dish for serving. Return the chicken to the oven for another 20 minutes. While The Chicken Is Cooking, Start The Gravy: Parboil the potatoes. Coat them in flour. Put in a roasting tin with very hot sunflower oil. Roast for 30 minutes. Ingredients: 75g (3oz) margarine 75g (3oz) white sugar 100g (4oz) self raising flour 2 medium eggs Milk salt
Preparation: Ingredients: 3 pounds white-flesh fish, boneless (cod, snapper, haddock, grouper) 1 cup lemon juice 1 tablespoon Worcestershire sauce 1/4 teaspoon salt 1/4 teaspoon white pepper 2 tablespoons vegetable seasoning Batter (recipe follows) Chips (French fries), fresh cooked Malt vinegar
Preparation:
Remove fish from marinade, drain,
dip in batter and deep fry in hot oil for about 5 minutes, turning to brown both sides, if necessary.
Batter: Mix cornstarch, flour, salt, sugar, and pepper.
In a separate bowl, beat water, egg yolks, and beer
Chips
Wash and peel potatoes. 1lb 9oz Potatoes, peeled and chopped 1lb 9oz Cod Fillet 1 pint Milk Pack Parsley, finely chopped Salt and Freshly Ground Black Pepper) 1oz Plain Flour 2 Large Eggs, beaten 4oz Dried Natural Breadcrumbs Vegetable Oil for shallow frying Lemon Wedges to garnish
For The Green Sauce:
Cook the potatoes in boiling salted water for
While the potatoes are cooking, place the fish in a saucepan,
To Make The Sauce: Ingredients: 13oz puff pastry 1 onion 8oz of sausage meat) 6oz cheddar cheese 2tsp tomato puree 2tsp bread crumbs 1 egg, beaten milk, to glaze salt and pepper, to taste
Preparation: Ingredients: 115 grams / 4 oz of butter 1 cup of golden syrup 1 cup of soft brown sugar 2 cups of flour 1 dessertspoon of ginger 1 dessertspoon of mixed spice 1 dessertspoon of cinnamon 1 teaspoon of baking soda 1 cup of milk Preparation: Preheat oven to 180C, 350F or gas mark 4. Line and grease a large cake tin with cooking paper. Melt the butter and golden syrup in a large saucepan. Add the sugar and beat until creamy. Sift the dry ingredients in a large bowl. Mix the baking soda and milk separately. Fold the butter and milk mixes through the dry ingredients. Pour into a lined cake tin. Bake for 1 to 1 hours. Best served warm with a little butter. Also known as Welsh Cakes or "Pice ar y Maen", these scones are fun to make and children love them - especially when you get them involved. (Makes: 25 Scones) Ingredients: 2 cups of flour A pinch of salt 2 teaspoons of baking powder 1 teaspoon of mixed spice A pinch of nutmeg 100 grams / 4 oz of cold butter cup of castor sugar cup of mixed currants and raisins 1 egg 2 tablespoons of milk Preparation: In a large bowl sift the flour, baking powder, salt, mixed spice and nutmeg together. Cut the cold butter into small cubes, and rub the butter into the flour mix, using your fingers or a food processor until the mixture resembles fine breadcrumbs. Add the castor sugar and fruit to the mixture and stir thoroughly. In a separate bowl beat the egg and milk together and pour into the dry ingredients, combining to make a firm dough. On a lightly floured bench or board gently roll or press out the dough until 1 cm / inch thick. Cut out shapes using a round 5 cm / 2 inch cookie cutter. Place the scones on a medium hot greased griddle or heavy based frying pan and cook for about 5 minutes on each side, turning only once until golden brown but still slightly soft in the middle. Serve hot straight from the pan sprinkled with castor sugar or a little butter. (Makes: 6 Servings) Ingredients: 2 1/2 lbs halibut fillet 1 cup grated breadcrumbs 1/4 lb butter salt pepper 1 lemon 6 small tomatoes 3 tablespoons cooked rice 1 cup Bearnaise Sauce (recipe follows) olive oil
Preparation:
Bearnaise Sauce
In double boiler top, combine first 4 ingredients. (Makes: 4 to 6 Servings) Ingredients: 1 tablespoon of olive oil 1 tablespoon of butter 1 kg / 2 lbs of beef rump steak 2 large carrots 12 red shallots or small pickling onions 4 cloves of garlic cup of flour 1 tablespoon of tomato paste 2 cups of good Irish Guinness 1 cup of beef stock 1 bouquet garni or 2 bay leaves freshly milled black pepper 1 tablespoon brown sugar cup of chopped prunes (optional) freshly chopped parsley salt to taste Preparation: Peel the carrots and slice them thickly. Peel the 12 shallots and garlic cloves, crush the garlic and prepare a bouquet garni. Trim the steak and cut into small 2 cm / inch cubes. Heat the oil and butter in a large saucepan, add the shallots and carrots, saut until slightly brown on all sides and transfer to a dish. In the same saucepan brown the meat, adding the garlic once the meat is nicely browned on all sides. Add the tomato paste and flour to the saucepan and stir through. Cook on a low heat for around a minute, being careful not to burn the flour. Slowly stir in the beef stock and Guinness, a little at a time. The stew will thicken as you do this. Add the bouquet garni and bring the stew to the boil. Return the onions and carrots to the saucepan and simmer for 1 hour, stirring occasionally to prevent any catching. Chop the prunes in half and add them to the stew. Continue to simmer for 15 to 20 minutes until the meat is tender and the carrots are cooked. Remove and discard the bouquet garni, add salt and freshly milled black pepper to taste and sprinkle with some fresh parsley. Serve with fresh crusty bread or accompanied with seasonal vegetables and a good mound of Colcannon. Ingredients: 1/2 lb. chopped suet 1/2 tablespoon salt 3/4 lb. coarse oatmeal 1/4 tablespoon pepper 2 oz. flour 3 oz. water 4 oz. each raisins and currants sheep's stomach bag (or 4 oz. sugar pudding cloth)
Preparation: (Makes: 12) Ingredients: 1 lb (450g) flour 4 oz (115g) sugar half oz (15g) yeast half pint (285ml) luke warm milk 4 oz (115g) butter half lb (225g) currants quarter teaspoon salt half teaspoon of mixed spice
Preparation: Hot cross buns predate the arrival of Christianity - the cross originally representing the pagan sun wheel. Queen Elizabeth I converted the buns to christianity and declared that the buns may only be eaten at funerals, Easter and Christmas. (Makes: 15 Buns) Ingredients: 1 cups of warm water cup of soft brown sugar 4 teaspoons of dry active yeast 4 cups of flour 2 tablespoons of milk powder 2 teaspoons of mixed spice 1 teaspoon of cinnamon A pinch of ground cloves 1 teaspoon of salt cup of dried currants cup of raisins cup of mixed peel 50 grams / 2 oz of butter 5 tablespoons of flour 1 tablespoon of water 1 egg Preparation: Add the warm water to a medium sized bowl and stir in the brown sugar until dissolved. Sprinkle the yeast granules over the top and put aside. Melt the butter and set aside. In a large bowl or electric mixer sift the flour, milk powder, spices and salt and then add the dried fruits. When the yeast mix is frothy add to the flour and fruit and pour in the melted butter. Mix to combine and knead by hand until smooth or for about 8 minutes using a mixer with dough hook. Cover and set aside to double in size or microwave for 10 to 15 seconds on high (this is a shortcut method to activate the dough). Cut and shape 15 buns and place in a warm greased baking tin. Lightly beat the egg and thinly coat the tops of the buns with the egg wash using a pastry brush. Place the buns in a warm place to continue rising for around 40 minutes. Preheat the oven to 200C, 390F or gas mark 5. Mix 5 tablespoons of flour with around one tablespoon of water to make a firm dough. Roll into thin strips and place across the buns to form the crosses. Brush the strips with a little more egg wash. Bake for 20 minutes. Ingredients: 1 cup sifted cake flour 1/4 teaspoon salt 5 eggs 1 cup honey 1 tablespoon lemon juice 1 cup of your favourite jam
Preparation: The word "Jugged" refers to the stoneware jug in which it was cooked. 1 well-hung hare (hung bunch of sweet herbs (parsley, marjoram, for up to a week) savory, thyme, tied with string) Ingredients: 1 teaspoon vinegar pinch of mace & nutmeg seasoned flour 2 oz. red currant jelly oil for frying 5 oz. port or claret brown (beef) stock salt & pepper 1 onion studded with cloves
Preparation: Kedgeree originated from the Indian dish known as Kicheri. This classic dish is common in England either served for breakfast or a light supper. (Makes: 4 to 6 Servings) Ingredients: cup of long grain rice 1 teaspoon of salt 3 eggs 300 grams / 10 oz of smoked fish fillets or canned tuna 40 grams / 1 oz of butter 1 onion cup of cream 1 bay leaf freshly grated nutmeg to taste salt and pepper to taste cup of freshly chopped parsley teaspoon of smoked paprika (optional) Preparation: Wash the rice under cold water until the water runs clear. Place the rice into a large saucepan of water and bring to the boil, add a teaspoon of salt and continue to boil for 10 - 15 minutes until the rice is tender. Do not stir the rice as this will make it gluggy. Drain the rice and set to one side. Bring another small saucepan of water to the boil, place the 3 eggs in this saucepan and boil for exactly 7 minutes. Remove the eggs from the heat and immediately refresh in ice cold water to stop them cooking further. Once cold, peel the shells off and slice the hard boiled eggs thinly. With a fork gently break up and flake the smoked fish fillets. Carefully check and remove any bones. Finely chop the onion and parsley. Gently warm the cream in a saucepan with the bay leaf and freshly grated nutmeg to infuse. In a large saucepan melt the butter, add the onion and saut until clear. Add the cooked rice and flaked fish and heat through. Pour in the infused cream and stir to combine, check the seasoning and add more salt and pepper to taste. Continue to heat through and when nice and hot pour half the rice mixture into a serving dish. Arrange half of the sliced eggs on top, sprinkle with a little of the chopped parsley. Continue to layer the second half of the rice mixture on top followed by what's left of the egg slices and parsley. Finally garnish with a sprinkle of smoked paprika and serve. Ingredients: 2 lb. stewing lamb (or 8 cutlets) 1 oz. seasoned flour 1 oz. fat 1/2 lb. sliced onions 3/4 pt. beef stock salt and pepper
Preparation: Ingredients: 1 1/2 pound middle or best end lamb 2 kidneys (optional) pepper and salt 1 or 2 carrots 1 piece of turnip 8 oz onions (or chopped leeks) 1 pound peeled and sliced potatoes dripping (bacon will do)
Preparation: Ingredients: 2 cups all-purpose flour 6 tablespoons sugar 1 tablespoon baking powder 1/2 teaspoon salt 3/4 cup chopped dried apricots or golden raisins or dried cranberries 4 teaspoons grated lemon rind 1 1/4 cups whipping cream 3 tablespoons unsalted butter, melted
Preparation: (Makes: 4 Servings) Ingredients: 1/4 cup Vegetable oil 3 lbs Chicken pieces 3/4 cup Lemon juice 1 tbs Lemon juice Flour for dredging 1/4 cup Vegetable oil 1 Lemon; sliced thin 1/2 cup Chicken Stock 3 tbs Brown sugar 1/2 tsp Salt Pepper
Preparation: These tarts are very lemony, rich and wonderful. One tart per guest is sufficient, but if you're smart, you'll make extras.
Ingredients:
Preparation: (Makes: 20 Biscuits) Ingredients: 4 cups flour 1/4 cup sugar 1 1/2 teaspoons baking soda 1 teaspoon salt 2/3 cup cold shortening 6 tablespoons lemon juice 1 cup milk
Preparation: Ingredients: 1 lb beef flank steak, get the best you can find 2 medium onions, thinly sliced 1/4 teaspoon salt 1 tablespoon butter 2 tablespoons oil 1 teaspoon lemon juice 1/2 teaspoon salt 1/4 teaspoon pepper 2 cloves garlic, crushed
Preparation: Ingredients: 4 large potatoes 1 cup milk or sour cream 1/4 cup butter salt and pepper to taste
Preparation: (Makes: 4 Servings) Ingredients: 4 lambs kidneys (skinned and halved) 4 lamb chops 1 lb (45og) of rump steak cut into 4 pieces 4 bacon rashers 4 sausages Half lb (225g) black pudding cut into 4 pieces 2 tablespoons of olive oil 4 tomatoes halved 4 large mushrooms (peeled and sliced) salt pepper
Preparation: (Makes: About 4 Dozen) Ingredients: 3/4 cup butter or margarine 1 cup sugar 1 egg 1/4 cup molasses 2 cups all-purpose flour 2 tsp. baking soda 1/4 tsp. salt 1 tsp. ground cinnamon 1 tsp. ground cloves 1 tsp. ground ginger Additional sugar
Preparation: Ingredients: 1 cup water 1/4 cup unsalted butter 1/2 teaspoon salt 1 cup of all-purpose flour 4 eggs 4 medium potatoes black pepper vegetable oil for deep fat frying
Preparation: Ingredients: 1 1/4 cups milk 1/4 cup custard powder 2 tablespoons sugar 1 teaspoon vanilla extract 3 cups flour 4 teaspoons baking powder 25 g butter 1 1/4 cups milk 1/4 cup raspberry jam 1/4 cup sugar
To Brush & Sprinkle Scones Use:
Preparation: Ingredients: 5-6 lb rolled rib of beef salt and pepper
Preparation: This is the traditional Sunday dinner. Remember to most English people "dinner" is at lunchtime. "Tea" is a 4 o'clock in the afternoon, and supper is the evening meal. However even this varies from county to county. Ingredients: 1 and half lb (675g) of medium sized potatoes 4 lb (1.8kg) forerib of beef 2 tablespoons of olive oil Half level teaspoon salt Quarter level teaspoon of freshly ground pepper Half level teaspoon of mustard powder Preparation: Preheat oven to (220C), (425F), Gas Mark 7 Cooking Time: 1) Put beef into a large roasting tin. 2) Brush with oil. 3) Mix mustard, salt and pepper with a little water to make a paste. 4) Rub meat with paste. 5) Roast in the center for 20 mins. reduce heat to (190C), (375F), Gas Mark 5. 6) Wash, peel and halve potatoes, put into a pan. 7) Cover with lightly salted water and boil for 10 minutes. 8) Remove and place in oven around meat, cover with fat. (Another roasting tin can be used if needed, cover bottom and potatoes with fat) 9) Roast potatoes for 60/70 minutes until crisp and golden. 10) Coast with fat from meat every 20 minutes. Serve With: Yorkshire Pudding & Horseradish Sauce. Ingredients: 6 potatoes vegetable oil, as needed 3 onions 4-6 pounds beef, lamb, or pork roast
Preparation: (Makes: About 3 Dozen Cookies) Ingredients: 3 eggs 3 cups flour 1/4 cup milk 1 cup of softened butter 1 teaspoon of salt 3/4 cup of sugar 1 cup of dried currants 1/4 teaspoon of nutmeg 1 1/2 teaspoon of baking powder
Preparation:
1. Beat eggs with the milk  (Makes: About 20 Sausage Rolls) Ingredients: one-quarter teaspoon of each. Preparation: Preheat your oven to 400 F. Put the sausage and dry ingredients into a large mixing bowl. Pour in half of the beaten egg and mix well. Unfold the puff pastry sheets (roll out if necessary) and cut into three-inch wide strips. Place a "bead" of mixture about three-quarters of an inch in diameter on center of each puff pastry strip. Brush the edges of the strips with beaten egg, then roll up the filled puff pastry into cylinders (the seams should be on the bottom of each cylinder), Brush the puff pastry cylinders with beaten egg, then cut into one and half inch rolls. Place the rolls seam side down on
a lightly greased baking sheet and bake for 15 minutes. Reduce the oven temperature to 350 F and bake for 15 more minutes,
or until the sausage rolls are golden brown. Serve while warm. Ingredients: 1 lb fresh bulk pork sausage 2 cups prepared biscuit mix 2 medium sliced onions 3/4 cup condensed tomato soup 2/3 cup milk 3/4 cup water 1 tablespoon water
Preparation: Ingredients: 1/2 lb. pork sausage All-Purpose flour for coating 1 tablespoon chopped fresh chives 1 egg, beaten salt & pepper 1-1/2 cup fresh white breadcrumbs 8 hard boiled quail's eggs (or vegetable oil for deep frying 4 chicken eggs)
Preparation: (Makes: 30 Squares) Ingredients: 85 grams / 3 oz of icing sugar 85 grams / 3 oz of castor sugar 280 grams / 10 oz of butter 450 grams / 1 lb of flour Preparation: Preheat your oven to 140C (280F or Gas mark 2). In a large bowl cream the butter, icing sugar and castor sugar together. Sift the flour and mix with the other ingredients to a firm dough. On a lightly floured board or bench roll out the dough to approximately 1.5cm ( inch) thick. Cut into squares. Dot each square with a fork twice and place onto a baking tray. Bake for 30 to 40 minutes or until the shortbread is just slightly golden and crunchy. Ingredients: 2 LB (900g) Lamb Fillet, cubed 2 LB (900g) Potatoes, diced 10 Shallots, peeled and chopped 12oz (345g) carrots, diced 2 small leeks, chopped 2 celery sticks, chopped 1 pint (570 ml) Chicken Stock Half Level teaspoon dried Rosmary Half Level teaspoon dried Sage 2 Tablespoons olive oil Salt and Pepper
Preparation: (Makes: 6 Servings) Ingredients: 3 cups hot mashed potatoes 2 cups diced cooked lamb 1 1/2 cups lamb gravy Preparation: Arrange half of potatoes in greased dish. Add lamb and gravy. Cover with remaining potatoes. Bake in moderate oven 350 F 20-25 minutes. Ingredients: 1 lb. minced lamb 1 teaspoon chopped parsley 1 tablespoon oil pinch of marjoram or lovage 1 small chopped onion salt & pepper 3/4-oz. flour 1 teaspoon Worcestershire sauce 5 oz. beef stock 1 lb. mashed potatoes
Preparation: Ingredients: 1 Ib (450g) of Lean minced beef 2 lb (900g) of Potatoes 1 tablespoon of Tomato Puree 1 tablespoon (2x15ml) (1fl.oz) of Worcestershire Sauce 1 large Onion 1 quarter pint (150ml) of Beef stock 2 tablespoons of Vegetable Oil Salt Freshly ground Pepper 2 teaspoons of dried mixed herbs Quarter pint (150ml) of Milk 2 oz (60g) of butter 2 oz (60g) of grated cheese Preparation: a moderate heat until soft and golden brown add in the stock and stir for 1/2 minutes on top and hot through Serving Suggestions: Serve with Carrotts and Green Cabbage (Makes: 4 Servings) Ingredients: 500 grams / 1 lb of leftover roast lamb (or roast beef) 1 tablespoon of tomato sauce (ketchup) to cup of leftover gravy (jus roti) or packet-mix gravy 1 tablespoon of freshly chopped parsley 3 to 4 large potatoes 1 tablespoon of butter salt and pepper Preparation: Preheat the oven to 180C, 350F or gas mark 4. Trim excess fat off the leftover roast and chop very finely by hand or in a food processor. Mix the roast with the tomato sauce and enough gravy to make a thick paste, stir in the chopped parsley, a little salt and pepper and spoon into a pie dish. Peel the potatoes, chop into quarters and place in a medium saucepan with enough cold water to just cover the potatoes. Add a little salt and bring to the boil, reduce the heat and simmer for 10 to 15 minutes or until the potatoes are tender. When the potatoes are cooked, drain and place back on the heat for a few seconds to let any extra water evaporate from the potatoes. Mash the potatoes with one tablespoon of butter until the potato is very creamy - add a little milk if needed. Add salt to taste. Spoon or pipe the creamy mashed potato over the minced roast mixture. Sprinkle with grated cheese if desired and bake for 20 to 30 minutes or until the potato is golden and the pie is heated through. Ingredients: 1 Victoria sponge cake, sliced 300g (3/4lb) raspberry jam 1 wine glass of sherry 2 tablespoons brandy or Drambuie Home-made egg custard (see below) 300g (3/4lb) raspberries 2 bananas (optional) 250 ml (1/2 pint) double cream 1 tablespoon castor (fine) sugar Toasted almonds
Custard:
Preparation: Ingredients: 1 3/4 cups plain flour 8-10 ozs butter (nothing else will do) 6 oz sugar salt
Preparation:
Sift flour onto a board. This delicious steamed pudding will surely comfort any cold winters night. Snowdon Pudding or "Pwdin Eryri" is named after Mount Snowdon ("Yr Wyddfa Fawr"), the highest mountain in Wales which peaks at 1085 metres (3560 ft). (Makes: 6 Servings) Ingredients: 100 grams / 4 oz of suet 3 eggs 4 tablespoons of cornflour 75 grams / 3 oz of brown sugar 2 cups of fresh breadcrumbs 50 grams / 2 oz of raisins 2 tablespoons of marmalade 1 lemon rind (zest) A pinch of salt Preparation: In a large bowl mix the suet, breadcrumbs and salt together. Add the lemon rind and brown sugar to the mixture. Grease a pudding basin or medium sized stainless steel bowl and spread half of the raisins on the bottom of the bowl. In a separate bowl beat the eggs and marmalade together. Add the eggs and marmalade and the remaining raisins to the mixture and mix thoroughly, pour into the greased bowl. Stretch a layer of cooking paper and tinfoil over the rim of the bowl and tie securely. Place a soup or dessert bowl upside down in a large saucepan, lower the pudding on top and three quarters fill with boiling water. Bring to the boil and simmer for 1 hours. Serve hot with crme anglaise or custard. (Makes: 18) Rice Balls:
1 cup cold cooked rice
Rub rice through a sieve, add remaining ingredients, mix thoroughly,
2 cups sifted flour Sift flour, baking powder and salt into a bowl. Add butter and work in with pastry blender or a fork. Add sufficient milk to make a stiff batter. Turn out on floured board and roll about 1/2 inch thick. Cut into small squares, drop into hot soup, cover closely and cook for 20 to 25 minutes. Cooking utensil must always have a tight-fitting cover or dumplings will be heavy. Ingredients: 4 eggs cup of castor sugar 2/3 cup of plain flour 1/3 cup of cornflour 1 teaspoon of baking powder Preparation: Preheat oven to 170C, 340F or gas mark 3. Break the eggs into a mixing bowl and beat with an electric beater until thick and creamy (around 5 to 8 minutes). When you run a spoon through the mixture, the mark shouldn't disappear. Gradually beat in the sugar until fully dissolved. Sift the dry ingredients repeatedly into a separate bowl to ensure that they are thoroughly mixed. Lightly and quickly fold the dry ingredients in with the eggs and sugar using a metal spoon ensuring that the airy sponge mixture is not broken down, but also that the flour is properly mixed in. Pour evenly into two well-greased and lined 20 cm / 8 inch round cake tins. Bake for 20 to 25 minutes. The cake is cooked when it shrinks slightly away from the side of the tins. Turn out of each tin onto a cake rack immediately. Fill with cream, or buttercream icing, and top with your favourite fruits, and/or grated chocolate. Variations: Chocolate - take out 2 tablespoons of flour and add 2 tablespoons of cocoa. Coffee - add 3 teaspoons of instant coffee dissolved in a little hot water. Ingredients: 1 1/2 pounds steak [ beef or veal] 1/2 pound kidney Flour salt and pepper 1 tablespoon chopped onion 1 tablespoon minced parsley 1/2 pound mushrooms, sliced water or stock Pastry Preparation: Cut steak and kidney into 1/2 inch cubes and dredge with flour. Season with salt and pepper. Arrange meat in greased casserole and add onion, parsley mushrooms and sufficient water to cover meat. Cover casserole and cook in a moderate oven 350 F 1 hour or until meat is almost tender. Remove cover and replace it with pastry, pricking crust to allow steam to escape. Return to a very hot oven 450 F and bake for about 15-20 minutes , or until crust is browned. Serves 4 Ingredients: 1 Kidney, beef 4 tablespoons Shortening 2 Onion; chopped 2 pounds Round steak; cubed 1 1/2 tablespoons Worcester sauce 1/2 teaspoon Salt 1/2 teaspoon Pepper 2 tablespoons Butter; softened 2 tablespoons Flour 2 tablespoons Parsley; minced 1 teaspoon Rosemary 1 teaspoon Oregano Pastry: 1 cup Flour; + 2 teaspoons 1/4 teaspoon Salt 1/3 cup Shortening 2 tablespoons water, cold
Preparation: Prep Time: 10 minutes Cook Time: 3 minutes Makes: 6 Servings Ingredients: 2 pounds mixed summer berries (strawberries, raspberries, red currants, black currants, black cherries) 6 ounces powdered sugar 1 1/2 pint pudding basin 7 to 8 slices white bread Preparation: Place fruit in saucepan with sugar and cook gently for 3 minutes. Remove from heat. Line pudding basin with slices of bread, leaving no gaps. Fill with fruit, cover the top with more bread, to form lid. Cover with saucer and put weights on top, to press the bread down. Refrigerate for 12 hours or overnight. Turn out onto serving plate spoon over extra juice to cover any white part still showing. Serve with clotted cream or ice cream. Ingredients: 6 ounces suet 6 ounces raisins 6 ounces self-raising flour 1 teaspoon mixed spice 2 eggs 1/4 pint milk
Preparation: Ingredients: 8 medium potatoes, peeled and cut into 1 inch cubes 1 large onion, peeled and sliced or chopped 2 large carrots, peeled and sliced into rings 1 pint beef stock 1 can corned beef, cut into cubes 1 teaspoon 'daddies' or 'h.p' brown sauce or Lea 'n Perrins Worcestershire sauce 6 ounces self raising flour 1 ounce cold butter 2 ounces shredded suet salt and pepper
Preparation: Ingredients: 2 cups sifted flour 1 tablespoon sugar 1/2 teaspoon salt 4 teaspoons, baking powder 4 tablespoons cold shortening 1/2 tp 3/4 cup milk 1 egg, well beaten melted butter, Sugar
Preparation: Ingredients: 100g (4 oz) plain flour 300ml (1/2 pint) milk (full cream) 450g (1 lb) English pork sausages 1 egg 15ml (1 tablespoon) Melted English Butter Pinch of salt
Preparation: One of the most famous English recipes, and probably the one more Americans request in a Pub, than any other. Ingredients: 1 Ib (450g) sausages 4 oz (115g) white flour 1 egg Half a pint of milk 1 tablespoon of oil Salt Freshly ground Pepper Preparation: 1) Sift flour and salt into a bowl, make a well in the centre with the back of a spoon. 2) Add egg and milk into well, mix together. 3) Gradually mix in flour to egg and milk to form a batter. 4) Mix until batter becomes thick, cover and allow to stand for 60 minutes. 5) Preheat oven to (200C), (400F), (Gas Mark 6) 6) Grease a shallow oblong oven proof dish with oil, add sausages. 7) Cook for 10 minutes until sausages start turning brown. 8) Remove and pour batter over sausages. 9) Return to oven and cook for 30 minutes until batter is well risen. (Makes: 4 Servings) Ingredients: 1 tablespoon corn oil Good quality pork Sausages - 450g (1 lb) plain flour - 110g (4 oz) 1 large egg Milk - 300 ml ( pint) Salt and freshly ground pepper to taste Preparation: Pre-heat oven to 220 C / 425 F / Gas 7. Sift the flour into a bowl and break in the egg. Gradually add half the milk, whisking all the time, to form a smooth batter. Pour in the remaining milk and and season, beat until smooth. Put aside and leave to rest for half an hour. with a fork prick the sausages. Pour the oil to a roasting tin and place in preheated oven. When the fat is sizzling add the sausages and cook for 10-15 minutes. Pour the batter into the roasting tin and bake for 40-45 minutes, until the batter is well risen and golden. Serve with mashed potatoes, onion gravy and your favorite vegetables. Onion Gravy: 1 tablespoon of Corn oil 8oz (225g ) onions, peeled and thinly sliced 1 teaspoon brown sugar 15fl oz ( 425 ml ) vegetable stock made with bouillon powder 1 rounded tablespoon of plain flour mixed with a little water Salt and freshly ground pepper to taste Fry the onions gently until really brown, as this will give flavour and colour to the gravy. Add the sugar and fry a little more. Pour in the stock and simmer gently for 5 minutes. Season to taste. Add the flour mixture and simmer gently for another 3-4 minutes. Ingredients: Pastry for a 9 inch pie 2 cups treacle, you can substitue molasses or honey 1 teaspoon lemon juice 1 egg beaten 1 teaspoon water 1 1/2 cups white bread crumbs Grated lemon peel
Preparation: 
plus two egg yokes Start by making small "sandwiches" of cake and raspberry jam. Each sandwich should measure roughly two-inches square and perhaps an inch thick. Line the trifle bowl with a layer of cake-and-jam sandwiches, leaving about 1/16 of space between each. Sprinkle finely crushed macaroons and slivered almonds on top. Add bits of candied fruit for color. Add a second, similarly spaced, layer of cake-and-jam sandwiches — this layer running in a different preparation than the first. Sprinkle more crushed macaroons and slivered almonds. Top off with a third layer of cake-and-jam sandwiches. Moisten the cake-and-jam sandwiches with raspberry syrup and four tablespoons of dessert sherry. The photo, left, is what the "initial assembly" will look like. Do not worry about uniformity or neatness! I think the best trifle is one made very simply, with quality ingredients and not too many layers. And soaking the plain vanilla sponge in plenty of good quality Port, with it's dark burgundy red color makes this trifle very festive. (Makes: 8 to 10 Servings) Ingredients: 2 vanilla sponge cakes to of a cup of quality Maderia Port Wine or Cream Sherry 1 cup of quality raspberry jam (preferably homemade) 2 cups of fresh English Custard 1 cups of whipped cream Dark eating chocolate for garnish Preparation: First find a large serving bowl and place 4cm (2 inch) cube sponge pieces dipped in the port between thin drizzles of fresh homemade raspberry jam. Spread a little more raspberry jam over the layer of sponge and then spread a thicker layer of freshly cooled English custard. Then repeat with a second layer. You should end up with two of each layer ... sponge, jam, custard, sponge, jam, custard. Finish with a layer of whipped cream. Garnish with grated dark chocolate, chocolate chips or a crumbled flake bar. Refrigerate for several hours or overnight before serving. Ingredients: 1 lb washed Dressed tripe 3 medium Onions sliced 1 pint Milk pinch Grated nutmeg 1 Bay leaf 1 oz Butter 3 tbsp Plain flour Fresh parsley - chopped for garnish
Preparation:
2.Put the tripe, onions, milk, nutmeg and bay leaf in the rinsed out pan.
3.Melt the butter in a saucepan, stir in the flour and cook gently for 1 minute, stirring. Ingredients: 4 eggs medium size 9 oz (250g) of Margarine/Butter 9 oz (250g) of Castor Sugar 9 oz (250g) of Self Raising Flour Half a teaspoon of Vanilla Essence Strawberry Jam Half a pint (285ml) of Fresh Double Cream 1 teaspoon of Caster Sugar
Preparation:  Simple to make and perfect over toast. This sauce is also great for mac and cheese. Prep Time: 15 minutes Cook Time: 10 minutes Makes: 4 Servings As A Side Dish Ingredients: 2 tablespoons unsalted butter 2 tablespoons all-purpose flour 1 teaspoon Dijon mustard 1 teaspoon Worcestershire sauce 1/2 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 1/2 cup porter beer 3/4 cup heavy cream 6 ounces (approximately 1 1/2 cups) shredded Cheddar 2 drops hot sauce 4 slices toasted rye bread Preparation: In a medium saucepan over low heat, melt the butter and whisk in the flour. Cook, whisking constantly for 2 to 3 minutes, being careful not to brown the flour. Whisk in mustard, Worcestershire sauce, salt, and pepper until smooth. Add beer and whisk to combine. Pour in cream and whisk until well combined and smooth. Gradually add cheese, stirring constantly, until cheese melts and sauce is smooth; this will take 4 to 5 minutes. Add hot sauce. Pour over toast and serve immediately. Welsh Rarebit, Rabbit or "Caws Pobi" gets its name quite literally from the words rare (meaning very lightly cooked) and bit (a small piece or portion). It is an ideal savoury snack. Try it for Sunday morning brunch with some freshly brewed coffee. Ingredients: 2 to 4 slices of bread 1 cups of grated cheddar cheese 2 tablespoons of milk or beer 30 grams / 1 oz of butter 1 teaspoon of mustard Pepper Preparation: Toast the slices of bread and grate 1 cups of cheese. Arrange the cooked toast on a baking tray ready for grilling and spread with butter. Slowly melt the cheese and milk in a small saucepan. Then add the mustard and pepper. Stir continuously. When thick and smooth, pour over each piece of toast and grill until golden brown. Ingredients: 2 oz. butter 2 lb. chopped potatoes 6 oz. chopped onions 6 oz. chopped celery 4 pt. chicken stock faggot of herbs 1 pt. milk 2 oz. thickener (arrowroot, flour, or constarch, blended with a little milk) salt & pepper finely chopped watercress for garnish
Preparation: Ingredients: 8 oz wholemeal or plain flour 1/2 level teaspoon salt 1-2 level teaspoons ground ginger 1 level teaspoon ground mace 1 level teaspoon ground nutmeg 6 oz medium oatmeal 1 oz. soft dark brown sugar 4 oz. black treacle 4 oz. golden syrup 2 oz. margarine 2 level teaspoons bicarbonate of soda 8 fl oz warm milk 1 egg lightly beaten Preparation: Pre set the oven at 325 F. Sift the flour, salt and spices together into a mixing bowl. Stir in the oatmeal and sugar. Gently melt the treacle, golden syrup and margarine over a low heat. Make a well in the centre of the flour mixture and pour in the melted ingredients. Dissolve the bicarbonate of soda in warmed milk and add to the mixture with the lightly beaten egg. Mix to a soft batter and pour into a greased tin about 8 X 10 inches, lined with greased greaseproof paper (Parkin mixture is VERY sticky!) Bake in a pre-heated oven for 40 minutes. When cooked, Parkin should be an even brown colour and have shrunk away slightly from the sides of the tin. Leave to cool on a wire rack. If possible keep Parkin in an airtight tin for at least a week before serving. (Originally it would have been put in special wooden Parkin boxes.) Everyone has heard of Yorkshire Pudding, but not everyone can make it successfully! Traditionally, Yorkshire Pudding was served, with gravy, before the main course (probably to fill up those with smaller appetites and leave more meat for the menfolk!) but nowadays it is usually served as the traditional roast dinner of "Roast Beef & Yorkshire Pudding." Ingredients: 2 eggs 4 oz plain flour (self-raising flour will not work!) pinch of salt half-a-pint (300 ml) of milk some beef dripping to cook the batter in. Method: Preparation: Before you start, turn the oven heat up to 220*C (425*F)- if the meat is still in the oven take it out unless you want it to burn! Beat the egg and flour together then add the milk and beat into a batter - do NOT overwork it, it is better to have few lumps than to beat the batter too much. Put the batter to one side and put the pudding tin(s) in to heat, with a small amount of beef dripping in each one. When the fat is sizzling hot, pour the batter in the tin(s) and return to the oven straight away. Small puddings (4" - 5" tins) will take around 20 minutes to cook, larger puddings a little longer. If made properly, Yorkshire Puddings of any size should rise to 3 or 4 times the depth of the tin and be a rich golden brown in colour. They are delicious served with a roast dinner and thick gravy, but are also very tasty served as a sweet with melted jam or golden syrup! Ingredients: 3 cups sifted flour 1/4 teaspoon salt 3 eggs 1 cup milk
Preparation: |
