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Bubble & Squeak / Coconut Pyramids / Custard Sauce / Marinated Mushrooms / Pasta Salad / Spotted Dick / Suet PastryDough / Toad in the Hole / Vegetable Dhansk / Vegetarian Risotto /
"The curry capital of England is Birmingham. It's famous for it's Indian restaurants, there are literally 100's of them there, if not 1000's. Curry is actually a British invention, not an Indian one."
"I cook it for all my friends, they love it :-))� I normally serve it with plain boiled rice."
Serves:4
208 calories per portion (without rice)
2 tsp (10 ml) high polyunsaturated vegetable oil
2 tsp curry powder [mild korma, medium madras, hot madras, whatever is your taste.� I normally go for mild].
6oz (170g) onions, peeled and sliced
6oz (170g) carrots, peeled and thinly sliced
8oz (227g) cauliflower, cut into florets
8oz (227g) potatoes - peeled and diced
14oz (397g) tin chopped tomatoes
3oz (85g) red split lentils
1/4 tsp salt
1/4 pint (142ml) vegetable stock
1/4 pint (142ml) skimmed milk
6oz (170g) frozen peas
1 tsp (5ml) lemon juice
1 tsp garam masala
* Heat the vegetable oil in a large pan.
* Add the curry powder and cook gently for 2 minutes.
* Stir in the onions and cook for a further minute.
* Add the carrots, cauliflower, potatoes, tomatoes, lentils, salt, stock and milk.
* Bring to the boil, stirring occasionally.
* Cover and simmer for 12-15 minutes.
* Carefully stir in the peas, lemon juice and garam masala.
* Return to the boil.
* Cover and simmer for 5-7 minutes or until all the vegetables are tender.
"May be frozen for up to 2 months."
�
1 x 425g/15oz can condensed milk
250g/9oz dessicated coconut
Few drops of food colouring
Preheat oven to; 170�c/325�F, or gas mark 3.
* Mix the milk and the coconut together to form a firm batter.
* Divide into three and add a little pink food colouring to one, green food colouring to the second, and leave the third plain.
* Line a baking sheet with a double thickness of rice paper or grease the baking sheet well.
* Put the batter on to the paper, in pyramid shapes.
* Put sheet into preheated oven.
* Bake for around ten minutes, or until the pyramids are lightly browned around the edges.
* Cut around the paper before serving.
Makes about 15 biscuits.
�
1/2 cup mixed currants and golden raisins or other assorted dried fruit
1/2 tsp. finely grated fresh lemon zest
Suet pastry dough *(see recipe to follow)
Custard sauce *(see recipe to follow)
You'll need a 1-quart ceramic pudding mold
* Fill a large heavy pot with 1 1/2 inches of water,(the pot should be at least 8 inches across by 6 inches deep, with a tight-fitting lid).
* Make a platform for pudding by setting metal cookie cutters or egg-poaching rings in bottom of pot.
* Knead fruit and zest into dough then form into a ball.
* Put into well-buttered pudding mold and flatten top.
Top dough with a round of buttered wax paper, buttered side down, and cover top of mold with heavy-duty foil, crimping tightly around edge.
* Bring water in pot to a boil and set mold on platform.
* Cover and steam pudding over simmering water for 1 1/2 to 2 hours (add more boiling water to pot if necessary), or until puffy and golden.
* Transfer pudding in mold to a rack and let stand 5 minutes.
* Discard foil and wax paper then run a thin knife around edge of pudding.
* Hold a plate over mold, then invert pudding onto plate.
* Serve immediately with custard sauce.
"Coarsely chop any large pieces of dried fruit."
Serves 6
Makes enough for 1 'Spotted Dick'
"You can order ground fresh beef suet from your butcher. The suet will not be rendered; the process of rendering suet is a simple one and will yield a lighter, cleaner-tasting pudding."
1 1/2 cups all-purpose flour
1/3 cup sugar
1 Tbs. baking powder
3/4 tsp. salt
1 cup cold finely chopped rendered beef suet (4 oz)
8 Tbs. whole milk
* Pulse together flour, sugar, baking powder, and salt in a food processor.
* Add suet and pulse until mixture resembles coarse meal.
* Transfer mixture to a bowl.
* Drizzle evenly with milk and stir with a fork until incorporated.
* Knead until a slightly sticky dough is formed.
1 1/2 cups whole milk
6 large egg yolks
1/3 cup sugar
* Just barely bring milk to a boil in a 3-quart heavy saucepan, then remove from heat.
* Whisk together yolks, sugar, and a pinch of salt in a bowl and add hot milk in a slow stream, whisking.
* Pour custard into pan and cook over moderately low heat, stirring constantly, until slightly thickened and a thermometer registers 170�F.
* Pour through a fine sieve into a pitcher and serve warm.
"Custard sauce will stay fresh for 2 days if its surface is covered with plastic wrap."
Makes about 2 cups
Butter - 25 g (1 oz)
Sausages - 450 g (1 lb)
Flour - 110g (4 oz)
Egg - 1
Milk - 300 ml.
* Pre-heat oven to 220C / 425�F / Gas 7.
* Place butter and sausages in a 25 x 30 cm (10 x 12 inch) roasting tin.
* Cook for 10 minutes (or longer if you like your bangers very well done).
[ editors note: BANGERS ??? ]
* Sift the flour into a bowl.
* Break in the egg.
* Gradually add half the milk, beating to form a smooth batter.
* Pour in the remaining milk and beat until quite smooth.
* Alternatively, add the flour, milk and egg to the liquidiser and blend until smooth.
[ editor scratches her head at word; 'liquidser' ]
* Pour the batter into the roasting tin and bake for 40-45 minutes, until the batter is well risen and golden.
"Yummy it makes me hungry, think I'll go and cook some Yorkshire pudding to snack on :-) "
4 cups pasta, spiral or corkscrew
1 cup broccoli chopped, sprays only, no stems
1 cup carrots, sliced thin
20 pea pods
1/2 lb mushrooms, sliced thin
1/2 pint cherry tomatoes, sliced in half
2 onions, chopped
1/4 cup black olives, sliced
2 Tbs. pimento, chopped
1/2 cup Oil Free Italian Dressing
Preparation:
* Stir fry the broccoli, carrots and snow peas in water until soft and tender.
* Cook the pasta and rinse throughly.
* Place all items in big bowl, mix well.
1 Lb. Button mushrooms
4 Spring onions, or 1 onion
2 Tbs. Lemon juice
2 Cloves garlic
2 Bay leaves
1 tsp. Brown sugar
Salt and black pepper
1 Glass white wine, or stock
1/2 tsp. Marjoram
Parsley
* Chop the onions and cook gently in a small amount of the wine or stock, for just a few minutes.
* Add the cleaned mushrooms, juice and seasoning, bay leaves and marjoram.
* Cook gently until the watery liquid has evaporated, about 15 minutes.
* Now add the garlic and the rest of the wine, bring to a boil and then leave to cool.
* Stir in about a Tbs. of fresh parsley.
"To make this dish really work, it must be left for several hours before serving and is good with fresh brown rolls."
- Another traditional British recipe -
Large old potatoes, 350 g (12 oz) peeled
Unsalted butter, 40 g (1� oz) softened
Milk, 150 ml (� pint)
Leftover cooked Brussels sprouts or cabbage, 175g (6 oz) chopped
Vegetable oil
1 Tbs. Salt, pepper and grated nutmeg
* Cook the potatoes in salted boiling water for 15-20 minutes until soft and mushy.
* Drain.
* Mash the potatoes thoroughly with the butter and milk, and fold in the prepared greens.
* Season liberally with salt and pepper and grated nutmeg.
* Grease a large, heavy-bottomed pan with the oil.
Heat it gently and then pack the mixture into the pan.
* Cover with a lid and cook over a gentle heat for 20-30 minutes until the underside is completely browned and crisp.
* Invert on to a serving-dish and it is ready to eat.
Serves: 2
- Another favourite of mine -
1 Large onion, finely chopped
3 Tbs Vegetable oil
Basmati rice, 150 g (5 oz), washed
1 Tbs. Mixed dried herbs
Stock, 300 ml (� pint)
Mushrooms, 75 g (3 oz) sliced
Peas, 50 g (2 oz) cooked
French beans, 75 g (3 oz) steamed and cut into short lengths
Cheddar cheese, 40 g (1� oz) grated
Salt, pepper
Grated Parmesan, to garnish
* Soften the chopped onion in the oil for 5 minutes, then stir in the rice and mix until well coated with the oil.
* Stir in the herbs.
* Then add the stock gradually, stirring until the rice absorbs the liquid, and then adding more as required.
* When it has all been absorbed, mix in all the prepared vegetables and cook gently, stirring until they are hot and cooked through.
* Season to taste and stir in the cheese.
* When it has melted, serve the risotto on hot plates, with grated Parmesan to sprinkle on top.
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