British Recipes

Roast Beef With Yorkshire Pudding:

Place the roast, fat side up, into a roasting pan
With a paring knife, form little slits around the beef and place the slivered garlic into them
Mix the 6 seasonings together and sprinkle them over the roast, to taste
Let the roast stand at room temp. for a couple hours. Bake in a preheated 325°F oven to desired doneness
When cooked, let stand again at room temp. for 10 minutes. Slice thinly, against the grain, serve with the yorkshires and sauce, garnish

Cut the dead and wilted leaves off the leeks, wash, slice, wash again and dry
In a medium size sauce pot, sauté the leeks in the butter until they are tender
Add the cream and it is reduce by half, then season to taste
Thicken with a little cornstarch and water until it is very thick
Roll the dough out to 1/8 inch thick, using half of it to line a 10 inch pie pan
Place the leek mixture into the lined pie pan, place the top over it. Leave a vent in it so steam can be released and brush on the eggwash
Bake in a preheated 375°F oven for about 45 minutes, or until the dough is golden brown in colour
Let the pie stand for 15 minutes, slice and serve

This is a Welsh dish but widely consumed by the British.
Be sure to wash the leeks thoroughly because they are usually very dirty with soil
Be sure that the creamy leek mixture is really thick before placing it into the pie shell
Sesame seeds can be sprinkled over the top before baking

Sauté the onions in the butter until they are tender
Add and combine, the bread, stock, sage and seasonings to taste
Stuff the bread dressing into the chicken and season the top
Bake in a preheated 350°F oven for about 1 hour, or until the chicken is cooked throughout
Serve with a chicken gravy and garnish

The 2 cups of buttered bread can be replaced by 1 cup of fine, dry bread crumbs and 1 tablespoon of butter
Heavy cream can be used in place of the milk
Chopped fruit or nuts also can be added
A simple, delicious baked dessert made with cubes or slices of bread saturated with a mixture of milk, eggs, sugar, vanilla and spices. Bread and butter pudding is made by buttering the bread slices before adding the liquid mixture. Both may be served hot or cold with cream or a dessert sauce

Combine the rind with the syrup, bring to a boil and cook for 2 minutes, cool, strain and add the rum
Line a glass bowl with the cake fingers. Gently pour the syrup over the fingers until they are well soaked
Gradually spoon the lemon jelly over the top, sprinkle with the nuts and let stand until almost set
Pour over about 1 cup of the custard
Fold half the whipped cream into the remaining custard and spread that over top. Top with the remaining cream, garnish and serve

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