bggf recipe book a4 london v3 - smallest scribd 5

7/29/2019 BGGF Recipe Book A4 LONDON v3 - Smallest Scribd 5

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BRITAINS GOT

GREAT FOOD!

www.britainsgotgreatfood.co.uk

Recipe BookLondon


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RECIPE INDEX -

LONDON

London 1

Deep fried whitebait, brown bread and butter 2

Potted salmon 3

Mackerel croquettes 4

Smoked eel pate 5

London particular 6

Palestine soup 7

Omelette Arnold Bennett 8

Cauliower and saffron soup 9

Nettle and bacon soup 10

Grilled mackerel, with pickled cabbage and creamy anchovy sauce 11

Herrings with spring onions and bubble and squeak 12

Breast of lamb with mustard and herb crust 13

Beef olives, braised with dill pickle and parsley 14

Lamb cutlets reform 15

Braised oxtail with roasted root vegetables 16

Corned beef hash with fried eggs and HP sauce 17

Steak and kidney sausages with caramelised onions 18-19

Boiled salt beef, with horseradish dumplings 20

Scotch woodcock 21

Smoked haddock kedgeree 22

Toad in the hole 23

Classic steak and kidney pie 24

Treacle tart 25

Spotted dick and custard 26

Bread and butter pudding 27

Cabinet pudding 28

Lemon syllabub 29


3/32- 1 -

LONDON

London soon became the main port into which all the heady spices of the Orient came,along with tea, coffee and chocolate from the Far East and The Americas. London has

long been a dynamic centre of food fashion therefore it is no surprise that these importedfoods made their mark on this great city with the emergence of places like CinnamonWharf. Our city could then pride itself on tea shops, inns and chocolate houses, and all thistrading spawned great institutions such as the Stock Exchange and Gentlemans clubs.These clubs had a massive affect on what was eaten in London as did the Livery Hallsalthough many of these had been around for a lot longer. Local manufacturers also usedthe rich reservoir of avourings available to create condiments that are still staples of theBritish table today, such as gentlemans relish and HP sauce.

The citys position as the Worlds Trading Centre also made it increasingly multicultural, soCockney pie and mash shops popped up with jellied eels stalls along with salt beef andbagel shops from the Jewish immigrants, which led us to the most British of institutions the

sh and chip shop. Later Limehouse was to become one of the rst Chinatowns in theWest and Britains rst Indian restaurant opened in Covent Garden.

Londons food scene has changed so much from the days when Elizabeth David rststarted to write about food. Back in 1982 when I started at the Dorchester Hotel, Britishfood was in short supply and only a few places such as the Ritz Hotel and Simpsonsin the Strand were serving British fayre, interpreted by Swiss, French and German chefsrather than British. It was European chefs therefore that opened our eyes to real Englishregional food - something that came naturally to these countries heritage and way of life.Along with these small pockets of English food came the gold credit card, the yuppie andCuisine Nouvelle or as some would call it Cuisine Poser. This set us back another15 or 20 years but nally with the break-through of British chefs such as Marco Pierre White,Shaun Hill, Raymond Farthing, Philip Britten, Mark Hix, and of course me! We started to callour food English or British, even if the foundations were reliant on Europe; at least theproduce was British! Now people want British seasonal food along with more traditionaldishes.

David Cavalier - Food Director, Charlton House Catering Ltd


4/32- 2 -

DEEP FRIED WHITEBAIT WITH LEMON,BROWN BREAD AND BUTTER

Rapeseed oil for deep fat frying

200ml milk100g self raising ourGround sea saltLarge pinch cayenne pepper400g frozen/defrosted whitebaitLemon, cut into wedges to serveTartare sauce

1. Pre-heat the oil to 180C.

2. Season the our with salt and a pinch of cayenne pepper.

3. Dust the whitebait in the our, shaking off any excess and dip briey into the milk, thenplace back into the our, making sure they are all well coated and again shake offany excess our.

4. Fry the sh in two or three batches, depending on how many you are cooking,working on a cooking time of three or four minutes for each batch, or until crisp.

5. Drain onto kitchen paper and season with milled sea salt and a pinch of cayennepepper.

6. Serve immediately with lemon wedges and tartare sauce.


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POTTED SALMON

Serves 4

450g prepared salmon let300ml claried butter1 banana shallot, nely diced1 small garlic clove, crushed into a paste teaspoon ground mace teaspoon saltFreshly ground white pepper1 teaspoon chopped fresh parsley1 tablespoon chopped fresh tarragon1 lemon, cut into wedgesWarm toast to serve

1. Cut the salmon llet into 1cm dice.

2. Warm the claried butter to simmering point and add the chopped shallots. Cook fora few minutes until the shallots have softened but are without colour.

3. Add the garlic, mace, salt and pepper. Carefully spoon the salmon into thebutter and return to a low heat. As soon as the salmon is a light opaque colour(3 to 5 minutes) remove it from the heat and allow to cool.

4. Add the chopped herbs.

5. Spoon the salmon into individual ramekins making sure that the shallots and herbs are

also distributed between the ramekins. Top up with remaining butter. Cool and chillthe moulds until set.

6. To serve remove from the refrigerator and allow to return to room temperature andserve with warm buttered toast and lemon, or remove from ramekins serve with saladgarnish, toast and lemon.


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MACKEREL CROQUETTES

Serves 4

4 mackerel llets, skinned and boned1 banana shallot, nely dicedSea salt and freshly ground black pepper1 glass white wine1 bunch spring onions, chopped1 smoked mackerel llet, skinned and boned225-350g mashed dry potatoPinch of cayenne pepper2 tablespoons plain our1 egg, beaten100g breadcrumbs25g unsalted butter and oil for deep fat frying1 lemon or lime

300ml lemon butter sauce

1. Place the prepared mackerel llets onto a suitable size tray with the chopped shallots,and then season with salt and milled white pepper.

2. Add the white wine and cook in a pre-heated oven (200C) for 5-6 minutes, themackerel should only be just cooked.

3. Drain off the excess liquor into a small pan and reduce by at least half. When theliquid has reduced, add the spring onions and cook for 30-60 seconds to soften.

4. Flake the smoked and cooked mackerel llets and add to the spring onion reduction.

5. Fold in the 225g of mashed potato which should be enough to bind.

6. Season with salt and cayenne pepper. Shape into 6 x 2cm balls or croquette shapes.Leave to chill in the refrigerator.

7. Dust the croquettes lightly in the our, then pass through the beaten egg. Roll in thebreadcrumbs and then reshape gently, if necessary with a palette knife.

8. To cook either shallow fry using the butter and oil mix or deep fat fry.

9. Serve with lemon or a nice mustard sauce.


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SMOKED EEL PATE

100g smoked eel, or other sh llet chopped50g unsalted butter3 tablespoons crme fraiche

Sea salt and freshly ground black pepper

1. Blitz the smoked eel in a food processor or liquidiser until pureed.

2. Add the butter and blitz again.

3. Add the crme fraiche and season with the salt and pepper.

Variations can be made by adding a squeeze of fresh lemon juice, a pinch of cayennepepper, 1 teaspoon English or Dijon mustard, snipped chives or chopped spring onions.


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LONDON PARTICULAR

30g butter1 onion, roughly choppedA few sprigs of thyme

250g green split peas, soaked overnight in cold water1 litres ham stock, plus a few pieces of leftover ham meatSea salt and freshly milled black pepper

1. Melt the butter in a heavy-based pan, and gently cook the onion for a few minutesuntil soft, without allowing it to colour.

2. Add the thyme, drained peas and ham stock, checking that it is not too salty; if it is,replace some of it with water.

3. Bring to the boil, skim and add some pepper, then simmer for 1 hour. The peas should

be soft and begin to fall apart, if not, simmer for a little longer (you may have to topup with more stock or water as necessary). Cooking times may vary depending on thepeas.

4. Once theyre cooked, blend the soup in a liquidiser or with a stick blender as coarselyor smoothly as you wish. Add a little water if too thick, or simmer for a while if too thin.

5. Taste and season again, if necessary. Shred some of the cooked ham trimmings, addto the soup and simmer again for a minute or so longer before serving.


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PALESTINE SOUP

Serves 4

1.5kg Jerusalem artichokes1 small potato peeled and chopped50g English butterLemon juice1 medium onion, roughly chopped250ml fresh organic milk250ml vegetable stock50ml double creamSalt and milled pepper

1. Peel the artichokes and place them into lemon water.

2. Add the butter to a suitable size sauce pan and then add the onion and potato andcook until soft without colour.

3. Add the stock and milk bring to the boil and then add the artichokes, cook until verytender.

4. Place the artichoke mix into a blender and blend until all the liquid and vegetablesare a ne puree, similar to double cream.

5. Add the double cream and then season, serve very hot with plenty of choppedparsley.


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OMELETTE ARNOLD BENNETT

Serves 1

3 free-range eggsSalt and freshly milled black pepper25g butter

For the glaze:60g naturally smoked haddockMilk and double cream for poaching1 egg yolk50g whipped double cream20g nely grated cheddar cheese1 tablespoon hollandaise sauce

1. Poach the haddock in the milk and cream. Remove the haddock, gently ake,removing any pin bones and set aside.

2. Slowly reduce the milk and cream, until it becomes thick and gooey.

3. Make the omelette keeping it at and slightly soft, turn out and place onto a plate.

4. Add the smoked haddock to the reduced sauce, spoon in 1 egg yolk, the gratedcheddar, whipped cream and the hollandaise sauce. Fold this through the sauce,spoon over the at omelette and place under a hot salamander, turning the plate toensure an even glaze.


11/32- 9 -

CAULIFLOWER AND SAFFRON SOUP

Serves 4

500ml chicken or vegetable stock500ml milk2 pinches saffron strandsSea salt and freshly ground black pepper1 large cauliower, cut into orets25g butter1 heaped tablespoon chopped parsley

1. Pour the stock and milk into a large saucepan and add a pinch of saffron and agenerous pinch of salt. Bring to the boil, add the cauliower and simmer until justtender.

2. Using a slotted spoon take out one quarter of the cauliower orets and set aside. Putthe rest into a blender, adding enough of the poaching liquid to half ll the blenderand blend to a smooth puree. Repeat the process until all the cauliower has beenblended.

3. Return the puree to the pan and add enough of the cooking liquid to obtain thecorrect consistency. Add a little more saffron and reheat gently, season to taste.

4. Melt the butter in a pan until it begins to foam, add the reserved cauliower andsaut them until golden brown all over, toss in the chopped parsley.

5. Place the sauted cauliower into the bottom of the bowls and pour the soup in. To

nish, drizzle over some olive oil and serve.


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NETTLE AND BACON SOUP

25g unsalted English butter2 small English onions, nely chopped2 cloves of garlic, crushed

200g potatoes, peeled and diced100g streaky bacon400g picked nettle tops100g picked green spinach1 litre chicken stock150ml double creamFreshly grated nutmeg, sea salt and freshly milled black pepper

1. Melt the butter and cook the onion, garlic and bacon without colour.

2. Add the potatoes and stew for a further 5 minutes, then add the nettle tops, cooking

for a further 2 minutes.

3. Pour on the chicken stock and rapidly cook for 15 minutes, skimming as needed. Addthe spinach and cook until the spinach has wilted, then liquidise and pass through ane sieve and return to a clean pan. Adjust the seasoning if necessary.

4. Finish the soup with freshly grated nutmeg.


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GRILLED MACKEREL WITH PICKLED REDCABBAGE AND CREAMY ANCHOVY SAUCE

4 mackerel llets

Knob of unsalted English butterSea salt and freshly ground black pepper

For the pickled red cabbage: red cabbage (approximately 225-350g)Pinch of salt50ml red wine vinegar1 teaspoon dried pickling spices tied in muslin

For the dressing:

2 egg yolks or 1 hard boiled egg25g anchovy llets, drained and chopped2 teaspoons capers2 teaspoons Worcestershire sauce1 teaspoon Dijon mustardDash of tabasco sauceJuice of lemon1 small garlic clove, crushed2 tablespoons nely grated parmesanFreshly milled black pepper150ml olive oil

1. The cabbage must be made several hours in advance. Cut the cabbage into 3 andremove the core and stalk. Shred the cabbage very nely and add a pinch of salt.Bring the red wine vinegar to the boil with the pickling spices. Once boiling pour ontop of the cabbage, stirring to make sure the cabbage is covered.

2. Place a lid on top; remove from the heat and leave to steep for several hours. Whenthe cabbage is ready to use, remove and squeeze the muslin bag of pickling spicesto release all the avours. Warm to just room temperature.

3. Pre-heat the grill.

4. The dressing can be made very quickly in a food processor or liquidiser. Blitz the eggyolks or hard-boiled eggs with all other ingredients except the olive oil. The oil canthen be added slowly as the mix is blending. Once all the oil has been added, justpush the dressing through a sieve to give a creamy consistency. You should haveabout 300ml of dressing.

5. To cook the mackerel, lightly butter and season the llets before sitting under thepre-heated grill. The llets will take between 4-6 minutes, leaving the skin crispy.

6. To serve, spoon some pickled red cabbage on the centre of the plates and pour thecreamy dressing around before sitting the crispy hot grilled mackerel on top.


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HERRINGS WITH SPRING ONIONS ANDBACON BUBBLE AND SQUEAK

25g unsalted butter

1 large bunch of spring onions, nely sliced50g diced bacon350g Maris Piper mashed potato without cream and butter2 tablespoons olive oil2 egg yolksSalt and milled white pepper3 tablespoons plain our

1. Melt the butter and fry the bacon then add the spring onions and fry for 1 minute.

2. While the mashed potato is still warm, add the olive oil, egg yolks, spring onions and

bacon, then season with the salt and pepper. Fold in the our and then divide the mixinto four to form round potato cakes.

3. Pan fry the cakes in the remaining butter and olive oil.

8 herringsOlive oilUnsalted butter

For the mustard sauce:50g unsalted butter1 shallot, chopped1 carrot, chopped1 stick of celery, choppedA few tarragon leaves2 glasses white wine300ml sh stock80ml double cream2 teaspoons grain mustard

1. Melt the butter and cook the vegetables and tarragon without colouring until theyare soft.

2. Add the white wine and reduce until almost dry, then add the stock and reduce byhalf, add the cream and reduce by one third.

3. Strain the sauce and whisk in a knob of butter and then whisk in the mustard.

4. Cook under a hot grill.

5. Sit the herring on top of the potato cakes and pour some of the sauce around.


15/32- 13 -

BREAST OF LAMB WITH A MUSTARDAND HERB CRUST

Serves 4

4 portions of lamb breast, rolled and tied2 tablespoons rapeseed oil or lamb fat50g unsalted butter1 garlic clove, crushed1 sprig of thyme1 sprig of rosemaryA few fresh sage leaves1 onion, diced2 celery sticks, diced leek, diced1.2-1.75 litres chicken stock

A few lamb bones80g fresh white bread crumbs2 teaspoons of English mustard150ml double cream

1. Heat a frying pan and colour the lamb breasts in the fat or oil.

2. Melt half the butter in a braising pan and fry the garlic, herbs and vegetables, slowlyfor a few minutes.

3. Add the bones and stock and then bring to the boil and then simmer.

4. Add the lamb breast and simmer until tender this will take about 2 hours.

5. Once cooked remove the lamb and leave to rest for an hour or so.

6. Brush the mustard over the top of the lamb and then mix the herbs through the breadcrumbs and sprinkle over the portioned pieces of meat.

7. Place the lamb under a hot salamander to glaze the breadcrumbs to golden brown.

8. To make the sauce reduce 300ml of the stock by one third. Add the double creamand then reduce by half. Add a teaspoon of mustard and whisk in and then add

around 20g butter, pass though a ne sieve and serve with the lamb.


16/32- 14 -

BEEF OLIVES, BRAISED WITHDILL PICKLE AND PARSLEY

For the stufng:

1 medium dill pickle, chopped nely50g soft white breadcrumbs1 tablespoon chopped parsley beaten egg40g chopped onion, cooked10g chopped suet

1. Mix all the ingredients together and leave to rest.

For the braised beef olives:500g goose skirt (beef)35g olive oil

100g carrot, roughly chopped100g onion, roughly chopped25g our25g tomato puree600ml brown jusBouquet garni

1. Slice the meat into pieces, approximately 10 x 8cm in size. Season the meat andplace a small amount of the stufng onto each portion.

2. Roll the meat to form the beef olives and secure with either string or a cocktail stick.

3. Fry the olives in oil until golden brown, remove and set aside, then place the roughlychopped carrots, onions and bouquet garni into the pan and fry until golden brown.

4. Add the tomato puree and dust with the our. Continue to cook for two to threeminutes then add the jus a third at a time.

5. Bring to the boil then add back the beef olives, cover and place into an oven at180C and cook for 1-2 hours.

6. Remove the beef olives, skim the sauce and pass through a muslin cloth, season andpour over the beef olives.

7. Serve with an appropriate garnish of either roasted vegetables or poached summervegetables.


17/32- 15 -

LAMB CUTLETS REFORM

60-70g fresh white breadcrumbs50g cooked ham, very nely chopped1 tablespoon chopped parsley

Sea salt and freshly ground black pepper8 lamb cutlets, french-trimmed and attened slightly2 eggs, beatenVegetable oil, for fryingGood knob of butter

For the sauce:2 large shallots, nely chopped garlic clove, crushedGood pinch of cayenne pepper60g butter2 teaspoons our teaspoon tomato paste2 tablespoons tarragon jelly1 tablespoon redcurrant jelly300ml beef stock40g sliced tongue or ham, cut into thin 3cm strips1 small cooked beetroot, peeled and cut into similar sized strips2 large gherkins cut into similar sized stripsWhite of 1 hardboiled egg, shredded into similar sized pieces

1. First make the sauce: gently cook the shallots, garlic and cayenne pepper in half thebutter for 2-3 minutes stirring every so often. Add the our and tomato paste and stirwell. Add the vinegar and redcurrant jelly and simmer for a minute, then graduallyadd the stock, bring to the boil and simmer very gently for 15 minutes. Season to tasteand whisk in the remaining butter.

2. Whilst the sauce is simmering, mix the breadcrumbs with the ham and parsley. Seasonthe lamb cutlets and pass them through the egg and then the breadcrumbs.

3. Heat a couple of tablespoons of the vegetable oil in a frying pan over a mediumheat and cook the cutlets for 3-4 minutes on each side until golden, adding the buttertowards the end of cooking.

4. To serve: add the shredded tongue, beetroot, gherkin and egg white to the sauce ormix and serve separately.


18/32- 16 -

BRAISED OXTAIL WITHROASTED ROOT VEGETABLES

2 oxtails, trimmed and cut through the joints

200g carrot, chopped200g onions, chopped200g celery, chopped25g plain our tin chopped tomatoes40g tomato puree1 sprig thyme bay leaf2 tablespoons sunower oil350ml red wine2 litres beef stock

1. Dust the oxtail in our and fry in oil to seal. Remove and set aside.

2. Fry the vegetables in the same pan until brown, add the tomato puree, tinnedtomatoes and the remaining our, cook together in the pan so that all are cookedthrough.

3. Add the red wine to the vegetable, cooking together for 3 or 4 minutes then add thesealed oxtails.

4. Finally add the beef stock, and bring to the boil - simmering for 10 minutes.

5. Transfer to a casserole dish and place into a pre-heated oven (180C) for 2 hours.

6. Lift meat from dish and strain the sauce through a sieve into a pan and boil until it hasreduced to the correct consistency.

7. Serve 3 to 4 pieces per person with roasted root vegetables.


19/32- 17 -

CORNED BEEF HASH WITH FRIED EGGSAND HP SAUCE

Serves 4

1 medium onion, nely sliced250g claried butter600g corned beefSea salt and freshly milled black pepper2 large potatoes peeled8 fresh eggsHP sauce

1. Sweat the onions in 30g of claried butter until soft but not coloured.

2. Take a fork and break up the corned beef. Season it lightly with salt and pepper, addto the onion and divide the mixture into 8 portions. Shape each into a ball.

3. Using a mandolin, slice the potatoes into straws. Lightly salt them and leave for5 minutes in a colander or sieve, then put them into a cloth and squeeze out theremaining water. Mix the potatoes with half the remaining claried butter.

4. Pre-heat the oven to 190C, take each ball of corned beef and completely encasein potatoes, but not too thickly, moulding it in your hand. Once all 8 are ready, heat anon stick pan and gently colour them, pressing down gently to form a disk shape. Nooil or butter is needed in the pan, because fat comes out of the beef and potatoes.When nicely coloured, place them in the oven for 8 to 10 minutes to heat thoroughly.

5. While the hash is in the oven, heat the rest of the claried butter gently in a non stickpan and fry the eggs. Finish them with a little salt and pepper.

6. To serve, place a fried egg on top of each hash brown, garnish with watercress andserve with a dollop of HP sauce.


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STEAK AND KIDNEY SAUSAGESWITH CARAMELISED ONIONS

Serves 4

4 metres of sausages skins450g beef skirt, coarsely minced225g lamb or beef kidneys (lamb kidneys give a more subtle avour)100g beef suet, chopped nely or dried alternativeKnob of butter1 onion, nely chopped1 egg50-75g fresh white breadcrumbsDash of Worcestershire sauceLard, for fryingSea salt and freshly milled black pepper

For the onions:4 medium-large onions, skin left on, split crossways through the middle teaspoon Demerara sugar (optional)2 glasses of red wine (optional)50g butter (optional)

1. The caramelised onions need to be started at least 2 hours before eating. Pre-heatthe oven to 160C. Place the onion, esh-side down, in a roasting tray. Put into thepre-heated oven. They will slowly begin to caramelise and will need up to 2 hours to

be completely tender. During this cooking time, its important to check that they arenot burning. If too dry, add up to 150ml of water to the tray. This will moisten themand create steam for a softer cooking. Once totally tender, remove from the ovenand leave to cool slightly. Each onion can now have the outside skin and inner layerremoved, leaving just tender caramelised onion discs.

2. Squeeze any juices from the skins into a pan and place onto a medium heat. Oncehot, add 300ml of water and reduce by half. This will leave an onion-avoured liquor.

3. For a richer sauce, sprinkle in of Demerara sugar, following with the red wine andonly 150ml of water. Reduce by two-thirds, whisk in 50g of butter and strain through asieve. You now have a rich red-wine-onion gravy to help moisten the onions.

4. The sausage skins (salted to keep them fresh) should be readily available from mostbutchers. Before using, soak in cold, preferably running water. To be completely surethat they are clean and the salt avour removed, run the water through the actualskin. Now dry with a cloth before using.

5. I always cut the skins into 25cm lengths for the large sausages (shorter lengths for thesmaller sausages), tying a knot in one end of each before lling. This will leave you with5-8cm spare. During cooking the skin shrinks around the lling, but due to the excess,wont burst.


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6. To make the sausages, ensure all the ingredients are chilled. The beef skirt shouldbe totally fat-free and minced just once (ask your butcher) through a coarse blade.Clean and trim the kidneys of any sinews before chopping/cutting into small dice. Mixwith the suet and quickly blitz in a food processor, or chop by hand to combine butnot puree the two together. Keep to one side.

7. Melt the butter in a small pan, add the chopped onion and cook until softened but

not coloured.

8. Place the minced beef in a bowl over ice and season well with salt and pepper. Addthe egg, stirring and working it into the beef. Add the fried chopped onion, alongwith the kidney and suet mix. Finally add 50g of the breadcrumbs and a dash ofWorcestershire sauce.

9. To check the sausage texture and taste, pan-fry a small burger of mix for a fewminutes. Add more salt and pepper, if necessary, and if over-moist from the suet,simply add the remaining 25g of crumbs.

10. While the sausage mix is at this temperature and workable, its time to ll the skins.Heres a tip for lling. Use a 1cm plain-tubed piping bag and only half ll it. This givesyou more control. If it is overlled, you can almost break your hand trying to squeezethe meat from it.

11. Take the skin and pull back to the knot; sit over the end of the piping tube andsqueeze. Once the skin has been lled to the size of a standard sausage, remove thebag and make sure to push the meat further in to give a good plump shape. Push outany air left in the remaining sausages. Its best to rest the sausages in the fridge for atleast 30 minutes before cooking.

12. The sausages can be grilled or pan-fried; I prefer to pan-fry. With this cooking

method you have total control of the heat. Fry the sausages in the lard watchingthem carefully to ensure that they dont burn, slowly cooked sausages will take15-20 minutes.

13. To serve the dish, place two pieces of onion on plates or in bowls and drizzle withthe onion liquor before sitting two sausages on top of each other. The perfectaccompaniment to this dish is Mousseline mashed potatoes.


22/32- 20 -

BOILED SALT BEEF WITHCARROTS AND DUMPLINGS

1kg salted silverside or brisket, soaked overnight in cold water

4 small onions, each about 80-100g, peeled12 young carrots, trimmed and scraped10 black peppercornsA few sprigs of thyme2 cloves2 blades of mace1 bay leaf

For the horseradish dumplings:125g plain our, sieved1 teaspoon baking powder

salt65g shredded beef suet1 tablespoon chopped parsley1 tablespoon freshly grated horseradish

1. Drain the beef and rinse in cold water, then put in a large pan with the vegetablesand avourings. Cover with water to about 5-6cm above the beef and bring to theboil. Skim and simmer gently, covered for 30 minutes.

2. Remove the carrots and put to one side. Simmer for another 30 minutes, or until the

onions are cooked, remove them and put with the carrots. Continue cooking thebeef for an hour or so. Cooking times will vary depending on the size of the beef; if itspre-packed cooking times will normally be given. When the beef is cooked remove itfrom the pan, and keep warm.

3. While the beef is cooking, make the dumplings. Mix all the ingredients together withenough cold water to form a sticky dough. Flour your hands and roll the dough into12 little balls. When the cooked beef has been removed from the pan, remove someof the cooking liquid and cook the dumplings in it for 10 minutes, then remove them,put to one side and discard the liquid.

4. Simmer the rest of the meat cooking liquor until reduced by about half or until it has a

strong avour and skim off any fat. It probably wont need seasoning, as a lot of saltwill have come out of the beef.

5. To serve: reheat the vegetables and dumplings in the reduced liquid. Slice the beefand arrange in a deep plate with the dumplings and vegetables and spoon overthe liquid.


23/32- 21 -

SCOTCH WOODCOCK

75g best butter6 very fresh free-range eggs and 2 egg yolks6 tablespoons double cream

Sea salt and freshly milled black pepper1 tablespoon snipped chives4 slices thick white bread, toasted and buttered, crusts removed ortoasted brioche, unbuttered8 anchovy llets (Spanish ones are particularly good)

1. Melt the butter in a wide non-stick pan or frying pan.

2. Beat together the eggs, yolks and double cream, along with the seasoning. Cookvery gently using a wooden spoon, until wet and curdly or however you like yourscrambled eggs to be.

3. Stir in the chives, and spoon the eggs on top of the toast and criss-cross withanchovies.


24/32- 22 -

KEDGEREE

300g basmati rice450g smoked haddock (the thicker the better)1 bay leaf

4 black peppercorns350ml milk40g butter1 large onion1 level tablespoon curry powder1 level tablespoon our100ml single creamSea salt and freshly milled black pepperJuice of a small lemonSmall bunch of chives, nely snipped3 hard boiled eggs, peeled and quartered lengthways

A few sprig of at-lead parsley

1. Place the rice in a saucepan with 450ml water. Bring to the boil, cover and then turndown to the merest thread of heat, preferably on a heat diffuser pad. Allow it to coolfor 15 minutes with removing the lid, then turn off the heat and leave it to steam for5 minutes before peeping. The rice should be light and uffy, having absorbed all ofthe water. Tip it out onto a tray and uff it up with a fork so that it dries out.

2. Meanwhile place the smoked haddock in a shallow pan, add the bay leaf andpeppercorns and pour over the milk. Simmer gently for 10 minutes and remove the shto a plate. Peel the skin off the sh, ake it into big chunks, taking care to remove all

bones, and keep warm.

3. Melt the butter in a small pan and cook the onion over a gentle heat until limp andgolden. Stir in the curry powder and our and continue stirring for a minute or two toallow them to cook. Strain the milk into the mixture, stirring vigorously as the saucecomes to a simmer. Leave to cook over a very low heat, stirring every now and againfor about 15 minutes.

4. Add the cream and bring the sauce back to the simmer. Adjust the seasoning withsalt, pepper and lemon juice. Stir in the chives and aked sh.

5. Have ready a warmed serving bowl. Tip the rice into the bowl and gently fold the

sauce into the rice. Decorate the top with slices of boiled eggs and sprigs of parsley.


25/32- 23 -

TOAD IN THE HOLE

8 thick pork sausages, skinned4 tablespoons Heinz tomato ketchup2 small eggs

100g plain our100ml milk4-5 sage leaves, choppedSea salt and plenty of freshly ground black pepper75ml zzy mineral water3 tablespoons beef dripping or bacon fat

1. Put the sausages into a dish and spoon over the ketchup, rolling them in it until wellcoated.

2. Pre-heat the oven to 220C.

3. Put the eggs into a mixing bowl (or use an electric hand whisk; the more you whisk,the lighter the pudding) and beat until they are really thick.

4. Add a little of the our and then some of the milk to loosen the batter. Alternate thesetwo ingredients until they are used up, and beat until smooth. Season and then mix inthe water. Leave the batter to rest for 15 minutes.

5. Take a heavy, preferably cast-iron roasting dish (one that will sit happily on a nakedame as well as being suitable for the oven - an oval Le Creuset, 35cm long, 25cmwide and 5cm deep is ideal). Place on a high ame and heat the chosen fat until it issmoking.

6. Pour in all the batter, and immediately arrange the ketchup-smeared sausages in it.Put the pan in the centre of the oven and bake for about 30 minutes until puffed, crispand a rich golden brown.

7. Serve without delay, with extra ketchup if required. This is not the sort of dish thatrequires the accompaniment of a nicely dressed green salad!


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CLASSIC STEAK AND KIDNEY PIE

Serves: 10 portions

1.3kg diced chuck beef400g diced ox kidney1 litre of veal jus200g onions1 tablespoon of chopped parsley1 teaspoons tomato puree50ml vegetable oil1 teaspoon English mustardDash of Lea and Perrins sauceShort crust pastry to cover pie

1. Fry off the chuck beef to give a nice rice dark brown colour then remove.

2. Fry off the kidneys then remove.

3. Fry off the onions and add the tomato puree and mustard.

4. Add the chuck beef and kidneys.

5. Add the veal jus and Lea and Perrins sauce.

6. Cook until tender, season with salt and pepper.

7. Place into a pie dish and cover with pastry.

8. Bake in oven at gas mark 6 or at 200C for 20-25 minutes.


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TREACLE TART

200g plain ourA pinch of salt75g cold butter, cut into pieces

2-3 tablespoons cold water100g fresh breadcrumbs75g ground hazelnuts7-8 tablespoons golden syrupJuice of lemonRed jam (optional)

1. Pre-heat the oven to 200C. Stand a tin of golden syrup in a pan of boiling water (thisjust makes it easier to pour).

2. Sift the our into a large mixing bowl with salt. Add the butter and quickly rub it into

the our until the mixture resembles heavy breadcrumbs. Add the water, a little at atime, and use a knife to stir it up into a clump. Knead it a couple of times, pat into aball, cover and set aside for 30 minutes.

3. Flour a work surface and roll the pastry until you can cut a circle to t a 25cm tin.Wrap the dough around the rolling pin and loosely drape it over the tin, lifting theedge of the dough with one hand and pressing it into the base and up the side of thedish with the other hand; this prevents shrinkage. Trim off the excess dough and usescraps to plug any tears or cracks. Loosely cover with a large sheet of foil and ll withpastry beans or rice. Cook in the middle of the oven for 10 minutes. Remove the foil,lower the oven temperature to 180C and return the tart to a lower shelf and cook for

a further 5 minutes.

4. Optional - spread the red jam over the base of the cooked tart case, then add thebread and hazelnut mixture (see next step below).

5. Combine the breadcrumbs and ground hazelnuts, and tip the mixture into the hottart case - they should come almost to the edge of the pastry. Spoon over the goldensyrup, working from the outside in. Allow the syrup to sink down and saturate thebread - you dont want any pools of syrup remaining but, equally, you dont wantblonde patches - and then squeeze over the lemon juice.

6. Cook in the middle of the oven for 25-30 minutes until the lling has set and turned a

light toffee colour. Allow the tart to cool for 5 minutes before serving.

7. Serve with thick cream or home-made vanilla custard.


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SPOTTED DICK AND CUSTARD

For the pudding:225g self raising ourPinch of salt

125g butter or suet2 heaped tablespoons caster sugar175g currants2 eggs1-2 tablespoons milk

For the custard:275ml milk vanilla pod, split lengthways4 egg yolks50g caster sugar75ml double cream

1. Butter a 750ml pudding basin well.

2. Sieve the our and salt into a bowl. Rub in the butter or suet and stir in the sugarand currants. Beat the eggs, add them to the bowl and mix until smooth. Then addenough milk to give a dropping consistency.

3. Pour the mixture into the buttered basin, cover it with buttered kitchen foil, making apleat across the centre to allow the pudding to rise. Tie securely with string and steam

for 1-2 hours (nearer 2 if you are using suet) or until well risen and rm.

4. Turn out onto a warmed serving dish and serve with custard and some warmedgolden syrup.

For the custard:

1. Heat the milk with the vanilla pod in a heavy-based saucepan. Remove from thestove and whisk for a few seconds to release the vanilla seeds into the milk. Allow toinfuse for 10 minutes, and then remove the vanilla pod.

2. Briey beat together the egg yolks and sugar and strain the warm milk over them,whisking as you go. Return the mixture to the saucepan and cook over a very lowheat, until slightly thickened.

3. When it has reached your desired consistency, add the cream and give a nalvigorous whisk to amalgamate it and pour into a warmed jug.


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BREAD & BUTTER PUDDING

12 slices medium white bread50g unsalted butter8 egg yolks

175g caster sugar1 vanilla pod300ml milk300ml double cream25g sultanas25g raisins

To nish:50g caster sugar

1. Grease a 1.75 litre pudding basin with butter.

2. Remove the crusts from the bread, then butter.

3. In the dish lay alternate layers of bread and fruit ending with a layer of bread.

4. Whisk the egg yolks and sugar together in a bowl.

5. Split the vanilla pod and place in the cream and milk and bring to the boil.

6. Pour onto the eggs and whisk. Pass through a sieve.

7. Pour over the bread and bake in a bain marie at 180C for 20-30 minutes until just set.

8. Sprinkle over the caster sugar and glaze under the grill or with a blow torch.

9. To serve, take a large spoon or cutter and remove a portion.


30/32- 28 -

CABINET PUDDING

Serves 6

140g dried sponge (Madeira, sponge ngers, or victoria sandwich)1 vanilla bean spilt60g currants60g sultanas all soaked in a little dark rum40g mixed candied fruit400ml fresh milk3 eggs80g caster sugar

1. Boil the milk with the vanilla pods, beat the eggs with the sugar and then pour the milkonto the eggs whisking all the time. Leave to stand.

2. Grease a pudding bowl and sprinkle with some loose sugar.

3. Lay some sponge into the bowl with some of the mixed fruits, and add some custard.Leave the custard to soak into the sponge then repeat the process until the puddingbasin is full.

4. Place the pudding basin into a hot bain marie then place into a pre-heated oven ofgas mark 3 or 180C for 25 minutes.

5. To check whether the pudding is cooked place a small knife into the centre andwhen removed it should not show any signs of the custard.

6. Serve with either hot rum custard or sweetened whipped cream with rum.


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LEMON SYLLABUB

bottle sweet wine50g caster sugar3 tablespoons cognac

Zest and juice of 2 small lemons300ml double cream2 teaspoons lemon mint1 leaf of gelatine

1. Put the wine and sugar into a saucepan, simmer and reduce by half.

2. Soak the gelatine in cold water until soft, then add to the hot wine and sugar liquidand dissolve. Pass this syrup through a strainer.

3. Next cool the syrup, then add the cognac, lemon zest, lemon juice and lemon mint.

Cover with cling lm and set aside overnight to infuse.

4. Strain the liquid through a ne sieve (to remove lemon rind and lemon mint) into a jug.

5. Put the cream into the bowl of an electric mixer and slowly start to beat. Add thewine infusion a little at a time, beating gently until all the liquid has been absorbed. Becareful not to over beat.

6. Pour into a chilled dish or individual dishes, and chill again for 1-2 hours before serving.

7. Serve with sugared lemon slices and garnish with fresh lemon mint.


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Charlton House Catering Services Ltd

Bryants Farm, Kiln Road, Dunsden, Reading, RG4 9PBwww.charltonhouse.co.uk

bggf recipe book a4 london v3 - smallest scribd 5

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