It breaks my heart to say, but Emil is no longer with us...
"Fly with the angels my dear friend."
LINK TO A RECIPE
Chicken Legs & Lemon Tea / Lancashire Hotpot / Nockerl / Traditional Tripe & Onions / Vinaigrette / Yorkshire Pudding /
CHICKEN LEGS & LEMON TEA
Lemon Tea:
1 tea bag
1/2 a lemon, sliced
3 tsp. of sugar
Stirred, not shaken!
Refreshing
Chicken Legs:
2 large chicken legs
1 onion
6 cloves of garlic
olive oil
3 Tbs. sour cream
* When chicken, onions and garlic nicely browned in the olive oil, add a good portion of cajun spice, mixed Italian herbs, salt and a good shot of cider.
* Simmer for 30 minutes.
* Turn off gas.
* Add 3 tbs. of sour cream.
* All served with new potatoes and lettuce.
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YORKSHIRE PUDDING
* Editor's note: See note at bottom of recipe.
Pre-heat oven to: 220C (425F), gas mark 7
125g (4 oz.) plain flour
pinch of salt
1 egg
1 pint of milk and water [perhaps two-thirds milk and one third water]
* Mix the flour and salt.
* Make a well in the centre and break in the egg.
* Add half the liquid.
* Gradually work in the flour using a wooden spoon.
* Beat the mixture until it is smooth.
[The batter may also be beaten with an egg wisk or electric mixer.]
* Add any remaining liquid gradually.
* Beat until well mixed and the surface is covered with tiny bubbles.
[The batter may be used at once or left to stand in a cool place.
If it is left to stand it may e necessary to add a little more milk before using.]
* Put 25g (1 oz.) dripping or lard in a tin measuring about 8cm (7 inch) square.
* Place it towards the top of the oven.
* When the fat on the tin shows a haze and is really hot, pour in the batter.
* Return to the oven to cook for 40-45 minutes.
[The batter is best cooked in a tin to get a crisp puffed up result; cooked
in a pie dish or flameproof ware, a batter tends to become soggy.]
* If you want individual puddings, use 50 g (2 oz.) flour, a pinch of salt, an egg, a pint of milk and cook for 15-20 minutes.
This quantity will fill a four-cup Yorkshire pudding pan.
*Editors note: One of the great things about reading and trying recipes from other countries, is that we're exposed to some unusual (for us) terminology. This recipe for Yorkshire Pudding really caught my interest, but I was puzzeled by a couple of things.
1. What is a 'tin'? After several email to Emil and Nikki (both from the UK) this is what I've learned; It's a metal baking pan. This is supposed to be baked in metal, not glass. So, we'll have to make do I suppose. I think cake pan would be too shallow so maybe a cast iron dutch oven. Let me know if any of you have a better idea.
2. This is called a 'Pudding' but it's NOT a desert, like we here in the USA would assume. This is served with the entree'.
This is a note I receive from Nikki, that I thought gave an interesting twist to this recipe. I REALLY LOVE THE NAME.....
TOAD IN THE HOLE
"LOL, yes it's called Yorkshire pudding, but it's not a dessert.........it's eaten with the main meal.........also sometimes, I know people put sausages (pre-cooked) I think into the mix when it goes into the oven......then it's called "toad in the hole".
Nikki :-)"
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LANCASHIRE HOTPOT
8, middle neck lamb chops
225g (8 oz.) onions, skinned and sliced
2 lamb's kidneys, skinned and diced
450g (1 lb.) potatoes, peeled and diced
salt and pepper
1 pint of stock
25g (1 oz.) lard or dripping
* Remove any excess fat from the chops and put them in a casserole.
* Add the onions, the kidneys and lastly the potatoes with the melted lard or dripping.
* Cover and cook in the oven at 170C (325F), (gas mark 2,) for two hours, or until the meat and potatoes are tender.
* Remove the lid and brown the top layer of potatoes in the oven at 220C (425F) (gas mark 7) for 20 minutes.
* Some people prefer to use chunky pieces of potatoe for the topping instead of the slices suggested in this recipe.
[Lancashire hotpot is traditionally made containing oysters.]
* Allow one shelled oyster to each lamb chop, putting the oysers on top of the chops in the casserole.
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TRADITIONAL TRIPE & ONIONS
450g (1 lb) dressed tripe
[editors note: "How does one dress a tripe... casually or is this a black tie and tails event?"]
225g (8 oz.) shallots
568 ml (1 pint) milk
salt and pepper
pinch of grated nutmeg
1/2 bayleaf (optional)
25g (1 oz.) butter
45 ml (3 Tbs.) flour
chopped parsley
* Simmer the tripe, shallots, milk, seasoning and bayleaf in a covered pan for about two hours, or until tender.
Alternatively, cook in a casserole in the centre of the oven at 150C (300F), (gas mark 2) for three hours.
* Strain off the liquid and measure one pint.
* Melt the butter, stir in the flour and cook for 2-3 minutes.
* Remove the pan from the heat and gradually stir in the cooking liquid.
* Bring to the boil and continue to stir until it thickens.
* Add the tripe and shallots and reheat.
* Adjust the seasoning, sprinkle with parsley and serve with pieces of toast or boiled potatoes.
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NOCKERL
[ Not Bread Dumplings but similar - they are called "Nockerl" and here is the recipe: ]
9 oz flour
1 oz butter or margarine
1/2 pint milk
1 egg
* Sift the flour into a bowl.
* Disolve one ounce butter or margarine in half a pint of milk.
[ Do not bring to boil. ]
* Remove from fire as soon as butter has dissolved.
* Add one egg and whisk until well blended.
* Salt to taste.
* Stir milk, butter and egg into flour until a stiff paste is obtained.
* Bring a large pan of water to boil.
* Add a pinch of salt.
* Cut small dumplings with the help of a teaspoon.
* Dip the spoon frequently into the boiling water.
* Cook for about two minutes.
* When they start to float to the top, fish out one of the small dumplings and taste.
* They require between two and three minutes cooking time - no more.
* Drain on a collander or sive, rinse dumplings under cold tap.
* Melt one heaped tablespoon butter or dripping in a frying pan.
* Add the 'Nockerl' and heat carefully, shaking the pan from time to time.
* The 'Nockerl' must not brown.
* Prepared this way, the 'Nockerl are ready to be served as an accompaniment to goulasch, etc.
For 'Eiernockerl' (EggNockerl)
* Break two or three eggs into a bowl.
* Salt or pepper to taste.
* Whisk lightly.
* Pour eggs over the 'Nockerl' in the frying pan.
* Stir with a fork, rather like scrambling eggs.
* When eggs have set, stir again with a fork.
* Serve at once.
Goes good with a fresh green salad.
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VINAIGRETTE
"A vinaigrette is just a simple quick and easy way to dress a salad without sacrificing the taste. Usually a vinaigrette calls for oil in a 3 to 1 ratio to the vinegar. That's what's so much fun about using vinaigrettes. You can experiment and use all of those vinegars and oils you've made from the herbs in your garden."
A classic French Vinaigrette:
2 Tbs. wine vinegar (or any type of herbal vinegar you might like)
6 Tbs. olive oil, extra virgin preferred. (Sometimes I'll use 2 Tbs. of the 6 with garlic oil, rosemary oil, basil oil, lemon oil, homemade of course)
1 tsp. salt (I use less - to taste)
1/8 tsp. freshly ground pepper
* Put vinegar, salt and pepper in a small bowl.
* Beat the mixture with wire whisk or fork until the salt dissolves.
* Add the olive oil and beat until creamy.
* Let stand for 5 minutes and beat again.
Garlic Vinaigrette:
* Add a clove of crushed garlic after the olive oil has
been beaten.
* Let stand for 10 minutes, remove garlic and beat again.
"As I stated above sometimes I'll use 2 Tbs> of garlic oil instead of clove of garlic."
Makes 1/2 cup
Tangy Vinaigrette:
3/4 cup olive oil, extra virgin
2 Tbs. wine vinegar (here again experiment with herbal vinegars)
1 Tbs. lemon juice
1 tsp. mustard (dijon) or 1/2 tsp. dried mustard
1/4 tsp. salt, or to taste
1/8 tsp. freshly ground black pepper
* Put vinegar, lemon juice, mustard, salt and pepper in bowl and whisk until salt dissolves.
* Add olive and mix well.
* Let stand 10 minutes.
* Whisk again before serving.
Makes 1 cup
"A lot of times I just use a jar and shake it all together. Makes it easy and quick.
If you really feel lazy, dump into food processor.
Mustard & Thyme Vinaigrette
"This is especially good done in a food processor.
7 Tbs. olive oil
2 Tbs. red wine vinegar (this one plain red wine vinegar is best)
1 Tbs. Dijon mustard
1/2 tsp. dried thyme or 2 tsp. fresh thyme (lemon thyme is nice or oregano thyme, I really have such a thing !)
2 tsp. soy sauce
1 small clove garlic, coarsely chopped
1/4 tsp. freshly ground black pepper
* Put vinegar, dijon mustard, (again use dried mustard 1/2 to 3/4 tsp. as you prefer) thyme, soy sauce, garlic and pepper into food processor.
* Pulse for 3 seconds or until well blended.
* Add the olive oil and pulse again until fully integrated.
Makes 2/3 cup
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