English Muffin

English Muffin is a traditional British food favourite complement to the traditional English Afternoon Tea.

An English Muffin with 

Preparation Time: 25 mins

Cooking Time: 20 mins

Serves: 16 buns (approx)

Ingredients:

1 cup milk
2 tbsp sugar (white)
1 (25oz) packet dry yeast
1 cup warm water (45 C / 110 F)
1/4 cup shortening (melted)
6 cups flour (plain)
1 tsp salt
cornmeal (dusting)

Extras:

large bowl (greased)
greaseproof paper
griddle

Method:

1. Put the milk into a saucepan.

2. Heat the milk until it comes up to the boil. Do NOT boil.

3. Remove the milk from heat.

4. Add the sugar to the warmed milk.

5. Mix in the sugar.

6. Stir the sugar until dissolved.

7. Let the milk and sugar liquid cool down until lukewarm.

8. Pour the warm water into a bowl.

9. Pour in the yeast.

10. Stir until yeast is disolved.

11. Set aside for 10 minutes or until creamy.

12. Put the shortening into a large mixing bowl.

13. Add 3 cups of the flour.

14. Pour in the milk liquid.

15. Add in the yeast mixture.

16. Mix them all together well.

17. Beat mixture until smooth.

18. Add salt.

19. Add the remaining flour.

20. Stir and mix well until blended enough to make a soft dough.

21. Knead the dough.

22. Put the kneaded dough into the greased bowl.

23. Cover with a tea towel.

24. Set aside in a warm place to rise.

25. Once risen, punch down (literally) onto the dough.

26. Lightly sprinkle a work surface with flour.

27. Put the dough onto the floured surface.

28. Roll the dough out to about 1/2 inch thick.

29. Using pastry cutter, cut out rounds of dough.

30. Sprinkle the greaseproof paper with cornmeal.

31. Place the rounds on the greaseproof paper to rise.

32. Dust the tops of the muffins with cornmeal.

33. Cover.

34. Allow to rise for about 30 minutes.

35. Grease the griddle.

36. Heat griddle.

37. Cook muffins on griddle about 10 minutes on each side on medium heat.

38. Allow to cool.

39. To serve; split and toast. English muffins are ideal spread with butter and topped with your favourite jam.

butter and jam is a delight

English Muffin

Almond Slice

Almond Slice is easy to make, delicious and are a traditional British food cake. Almond Slice will make a welcomed addition to any afternoon tea. If you enjoy Almond Slice why not try out these other great tasting traditional English food desserts, Gooseberry Fool, and English Summer Pudding, Spotted Dick, Treacle Sponge Pudding, Bread And Butter pudding, Lemon Meringue pie,Gooseberry Pie, Custard Tart, Bakewell Tart, English Sticky Toffee Pudding, Steamed Chocolate Pudding, Queen Of Puddings, Christmas Pudding, Mince Pies.

An Almond Slice is great with a cup of tea

Preparation Time: 25 mins

Cooking Time: 25 mins

Serves: 14

Ingredients:

8 oz (225g - 2 cups) flour (plain)
pinch of salt
4 oz (100g) margarine (cold)
1 egg (yolk)
1 egg (white)
cold water (to mix)
3 tbsp (45ml) apricot jam
4 oz (100g) caster sugar
4 oz (100g) icing sugar
6 oz (175 g) ground almonds
1 egg
2.5 ml almond essence
40g flaked almonds (to decorate)

Extras:

7 x 11 inch (18 x 28 cm) shallow baking tin (greased)

Method:

1. Preheat oven to 200C (400F) or Gas Mark 6.

2. Sift the flour into a mixing bowl.

3. Add the salt.

4. Dice the cold margarine.

5. Add margarine to the flour.

6. Rub margarine into the flour using your hands.

7. Add the egg yolk.

8. Add just enough cold water to bring it together into a soft dough.

9. Cover with cling film and chill for 30 minutes in a refrigerator.

10. Sprinkle some flour onto a work surface.

11. Knead the dough gently on the floured surface.

12. Roll out to a size to fit the baking tin.

13. Lay the pastry into the baking tin.

14. Spread the jam in the base.

15. Put the caster sugar into a bowl.

16. Add the icing sugar.

17. Add the ground almonds.

18. Mix them all together well.

19. Stir in the whole egg.

20. Stir in the remaining egg white.

21. Stir in the almond essence.

22. Spread evenly on top of the jam in the baking tin.

23. Decorate with the flaked almonds.

24. Bake in the preheated oven at 200C (400F) or Gas Mark 6 for about 25 minutes or until golden brown.

25. Leave to cool slightly.

26. Cut into about 14 slices.

27. Serve hot or cold.

Almond Slice

Banoffee Pie

Banoffee Pie is a delicious British food rich and creamy dessert.

Banoffee Pie is irresistible

Preparation Time: 15 mins

Cooking Time: 30 mins (approx)

Serves: 8

Ingredients:

3½oz (100g) butter (melted)
9oz (250g) digestive biscuits
3½oz (100g) butter
3½oz (100g) dark brown sugar (soft)
397g can condensed milk
4 small bananas
284ml carton double cream (lightly whipped)
cocoa powder (for dusting)

Extras::

8 inch (20cm) loose-bottomed cake tin, greased and based lined

Method:

1. Grease the cake tin with a little butter.

2. Line the cake tin base with some preaseproof paper.

3. Crush the digestive biscuits until they are like fine crumbs.

4. Put the crumbled biscuits into a mixing bowl.

5. Stir in the melted butter.

6. Mix thoroughly.

7. Press the mixture into the base and sides of the cake tin.

8. Chill the base in the refrigerator.

9. Place the butter into a saucepan.

10. Add the sugar.

11. Put saucepan over a low heat.

12. Stir the mixture continuously until the butter melts and the sugar dissolves.

13. Add the condensed milk.

14. Bring gently to the boil, stirring continuously to make the caramel.

15. When it starts to thicken, remove from the heat.

16. Allow to cool.

17. Slice the bananas.

18. Arrange most of the bananas over the biscuit base. Save a few for the decoration.

19. Spread the cooled caramel over the top.

20. Chill in the refrigerator until firm, about 1 hour.

21. Remove the pie from the tin.

22. Place on a serving plate.

23. Spread the whipped cream over the bananas.

24. Place the remaining bananas on top of the pie.

25. Decorate the top with a good sprinkle of cocoa powder.

26. Serve.

Banoffee Pie

Beef Cobbler

Beef Cobbler is a delicious traditional British food dish. Beef Cobbler is absolutely heavenly on a cold winter's day. Beef Cobbler is easy to prepare and cook but the result is tasty English food favourite savoury dish. 

Beef Cobbler is a tasty traditional British dish

Preparation Time: 30 mins

Cooking Time: 2 hours

Serves: 6

Ingredients for beef:

900g (2lb) stewing beef (trimmed)
600ml (1 pint) beef stock
600ml (1 pint) red wine
2 onions (chopped)
2 large carrots (chopped)
1 small leek (chopped)
1 large stick celery (chopped)
1 small parsnip (chopped)
1 clove garlic (chopped)
6 tbsp olive oil
2 tbsp flour (plain)
1 tsp salt
1 tsp black pepper
1 bay leaf
½ tsp caster sugar

Ingredients for Cobbler:

225g (8oz) flour (plain)
225g (8oz) cheddar cheese (grated)
25g (1oz) butter
2 eggs
2 tbsp milk
1 tbsp parsley (finely chopped)
1 tsp English mustard
Optional:
large casserole dish
Method for beef:

1. Pre-heat oven to 220C (425F) or Gas Mark 7.

2. Cut beef into 2 inch pieces.

3. Pour the flour into a large bowl.

4. Season the flour with salt and pepper.

5. Put the beef pieces into the flour.

6. Mix well until the beef is lightly coated with the flour.

7. Heat half the oil in a large saucepan.

8. Shake off any excess flour from the beef pieces.

9. Fry the beef until golden brown. Do it in batches.

10. Remove beef from the saucepan.

11. Place into a casserole dish.

12. Add the remaining oil to the saucepan.

13. Brown the vegetables in the saucepan.

14. Add the caster sugar whilst vegetables are browning.

15. Remove from the saucepan.

16. Add into the casserole dish.

17. Add the stock to the saucepan to deglaze.

18. Pour the deglazed liquid into the casserole dish.

19. Add the wine.

20. Add the bay leaf.

21. Cover with casserole lid.

22. Place casserole into the preheated oven at 220C (425F) or Gas Mark 7.

23. Cook for 1¼ hours.

Method for cobbler:

24. Sift the flour into a mixing bowl.

25. Add the salt.

26. Add the butter.

27. Add the mustard.

28. Rub the butter and mustard into the flour.

29. Add the parsley.

30. Add three quarters of the grated cheese.

31. Into another bowl add the eggs.

32. Add the milk.

33. Mix the eggs and milk together.

34. Fold the egg mixture into the flour mixture.

35. Divide the cobbler mixture into 8-12 portions.

36. Remove the casserole from the oven.

37. Adjust seasoning to taste.

38. Place cobbler portions on top of the casserole .

39. Top with the remaining grated cheese.

40. Increase the oven heat to 230C (450) or Gas Mark 8.

41. Bake for 20-25 minutes or until golden brown.

42. Serve hot

Beef Cobbler

Apple Pie

Apple Pie is a traditional British food dessert recipe dish. 

Apple Pie is a great traditional dessert

Preparation Time: 30 mins

Cooking Time: 30 mins (approx)

Serves: 6

Ingredients for pastry:

250g unsalted butter (softened)
120g caster sugar
1 egg (lightly beaten)
pinch of salt
500g plain flour
3 tbsp cold water
Ingredients for apple filling:
700g (1 ½ lbs) cooking apples or Bramley apples (peeled, cored, quartered)
2 tbsp lemon juice
100g (½ cup) sugar
5 tbsp cold water
1 tsp ground cinnamon
25g (¼ stick) butter

Extras: 9 inch pie dish (greased)

Method:

1. Place butter in a mixing bowl.

2. Add the sugar.

3. Mix the butter and caster sugar together.

4. Add the egg.

5. Add the flour and a pinch of salt.

6. Mix it all together with your fingers until the mixture resembles fine breadcrumbs.

7. Work in 1-2 tablespoons of cold water (if needed) until the pastry just comes together.

8. Divide it in half.

9. Roll it into 2 balls.

10. Cover both pastry balls in cling film.

11. Place the pastry balls in refrigerator to chill for about 40 minutes.

12. Preheat oven to 200C (400F) or Gas Mark 6.

13. Put the apples in to a large saucepan.
14. Add the lemon juice.
15, Add the water.
16. Heat to a simmer.
17. Cook until the apples are soft.
18. Add the sugar.
19. Add the cinnamon.
20. Remove from the heat.
21. Add the butter.
22. Leave to cool.

23. Take one of the pastry balls out of the refrigerator.

24. Roll the pastry out on a lightly floured surface so it's big enough to line the bottom and sides of a 9 inch pie dish.

25. Trim edge of pastry.

26. Add in the cold cooked apple mixture.

27. Moisten the edge of the pastry with a little water (it will help to seal the two layers of pastry together).

28. Take out the remaining pastry ball from the refrigerator.

29. Roll the pastry out on a lightly floured surface so it's big enough to make a lid for your pie dish.

30. Cover the pie with the pastry lid.

31. Trim off extra pastry.

32. Crimp the pastry edges together.

33. Make up to 4 slits (vents) in the pie crust to allow the steam to escape.

34. Sprinkle over some caster sugar.

35. With any left over pastry trimmings make some pastry leaves to decorate your pie.

36. Put the apple pie into the preheated oven at 200C (400F) or Gas Mark 6.

37. Bake for 30 mins or until the top is golden brown.

38. Remove the pie from the oven.

39. Leave the pie to cool for a few minutes for the filling to settle.

40. Serve it with custard cream or vanilla ice cream.

Apple Pie

Beef And Guiness Pie

Beef And Guiness Pie makes a hot, tasty meal

Beef and Guinness Pie is made using two of Ireland's most popular products, beef and Guinness. 

Preparation Time: 35 mins

Cooking Time: 2 hours 30 minutes (approx)

Serves: 4

Ingredients for beef and Guiness pie pastry:

7 oz (200g) flour (plain)
pinch of salt
4 oz (110g) butter (cubed)
3 tbsp cold water
1 egg (beaten for glaze)

Method for making the pie pastry:

1. Place the flour into a large mixing bowl.
2. Add the salt.
3. Add the butter.
4. Rub the butter into the flour with your fingertips until the mixture resembles fine breadcrumbs.
5. Add the water to the mixture.
6. Using the blunt edge of a cold knife, stir until the dough binds together.
7. Add more cold water (a teaspoon at a time) if the mixture seems too dry.
8. Wrap the dough in cling film.
9. Chill for 30 minutes in a refrigerator.

Ingredients for beef and Guiness pie filling:

1oz (25g) flour (plain)
1 ¾lb (900g) chuck steak (cut into 1" (2.5cm) cubes)
¾z (20g) butter
1 tbsp vegetable oil
2 large onions (thinly sliced)
2 carrots (chopped into 1" (2.5cm) pieces
2 tsp Worcestershire sauce
2 tsp tomato puree
17 fl oz (500 ml) Guinness
1 ½ pints (300ml) beef stock (hot)
2 tsp sugar
salt and ground pepper

Method for pie filling:

1.Place the flour in a large bowl.

2. Season with salt and ground black pepper.

3. Add the cubes of meat.

4. Toss the meat well in the flour until evenly coated.

5. Heat the butter and oil in a large, heavy-based, flameproof casserole dish until the butter has melted.

6. Add the meat to the fat in small batches and brown quickly all over for just a minute.

7. Remove the browned meat and set aside.

8. Add the onions to the pan.

9. Add the carrots to the pan.

10. Fry gently for about 2 minutes.

11. Return the meat to the pan.

12. Add the Worcestershire sauce.

13. Add the tomato puree.

14. Add the Guiness.

15. Add the beef stock.

16. Add the sugar.

17. Season with salt and pepper to taste.

18. Stir well.

19. Bring to the boil.

20. Cover.

21. Reduce to a gentle simmer.

22. Cook slowly for about 2 hours until the meat is tender and the sauce has thickened.

23. Remove from the heat.

24. Place into a 2½ pint/1.5 litre deep pie dish.

25. Leave to cool completely.

26. Heat the oven to 400F (200C) or Gas Mark 6.

27. Roll out the pastry to a thickness of 1/8" (3mm).

28. Cut a ¾" (2cm) strip from the rolled-out pastry.

29. Brush the rim of the pie dish with water.

30. Place the pastry strip around the rim, pressing it down.

31. Cut out the remaining pastry about 1" (2.5cm) larger than the dish.

32. Sit a pie funnel in the center of the filling. This will support the pastry and stop it from sinking into the filling and becoming soggy.

33. Place the pastry lid over the top and press down to the edge and seal.

34. Trim off any excess pastry.

35. Crimp the edges with a fork or between your thumb and forefinger.

36. Brush the top with beaten egg.

37. Make a hole in the center to reveal the pie funnel.

38. Bake in the preheated oven for about 35 minutes until the pastry is crisp and golden.

Tip:

1. You can decorate the top of the beef and Guiness pie with the pastry trimmings.

Beef And Guiness Pie

Apple Crumble

Apple Crumble is a great dessert served with either custard or ice cream. Apple crumble can be made with any type of apple but it will be at its best when made with a green apple because they are sharp and this will give it a tangy contrast to the sweet crumble mix, custard and ice cream. If you enjoy apple crumble, why not try the rhubarb crumble recipe or some of these other great English food desserts like, custard, trifle, Gooseberry Pie, English Summer Pudding,Spotted Dick, Treacle Sponge Pudding, Bread And Butter pudding, Lemon Meringue pie, Bakewell Tart, Custard Tart.

Apple Crumble is gr

Preparation Time: 20 mins

Cooking Time: 30 mins

Serves: 4

Ingredients for the Crumble:

8 oz Plain white flour
4 oz Butter
2 oz Sugar
Pinch Salt
Method:

1. Sift flour into large bowl with the salt

2. Add the butter

3. Rub with fingers until well mixed and crumbly.

4. Add the sugar and rub a little to mix it in.

Ingredients for Apple Sauce:

4 or 5 Large apples
1/2 cup of water
1 teaspoon sugar (to taste)
1/4 tsp cinnamon

Extras:

Ovenproof dish
dab of butter

Method:

1. Peel and core the apples.

2. Chop into chunks and put into a pan with the water and sugar.

3. Add the cinnamon.

4. Bring to the boil.

5. Lower heat, cover and simmer on the low heat for about 20 mins, or half an hour.

6. When the sauce is gloopy, taste it and add more sugar if desired. If too liquid, cook with cover off until reduced slightly. If it gets too thick, add more water.

7. Grease the ovenproof dish with the dab of butter.

8. Pour in the apple sauce.

9. Sprinkle the crumble on top and press down lightly with the back of a fork.

10. Sprinkle with a little sugar on the top.

11. Place in oven at about 180C (350F) or Gas Mark 4 for about 20 to 30 minutes, or until slightly golden on top.

eat with custard or ice cream

Apple Crumble

Bangers And Mash (Sausage And Mash)

Bangers and Mash is a s

Bangers and Mash is a traditional English dish

imple, traditional English dish. Bangers and Mash is quick and easy to make, and also makes a cheap yet very substantial meal. Bangers and Mash is the familiar term for Sausage and Mash, a favorite traditional British food dish. The name bangers is believed to come from the habit of sausages bursting in the pan with a bang, if cooked too quickly. Children of all ages seem to enjoy Bangers and Mash and Toad in the Hole!

Preparation Time: 20 mins

Cooking Time: 45 mins

Serves: 4

Ingredients:
2 tbsp vegetable oil
8 thick sausages (beef or pork)

For the mash:

2 lb / 900g potatoes (peeled and quartered)
6 tbsp milk
110g butter (cubed)
salt
ground black pepper

For the onion gravy:

2 medium onions (peeled and thinly sliced)
2 tbsp olive oil
2 tbsp butter
1 tsp sugar
1 tsp vinegar
1 ¼ pint beef stock
4 tsp corn flour
4 tsp cold water
salt and black pepper

Method:

1. Heat the oil in a large frying pan.

2. Turn the heat up to medium.

3. Add the sausages.

4. Fry until the sausages are golden brown and firm, turning them from time to time - about 20 minutes.

5. Place cooked sausages in an ovenproof dish and keep warm until the mash and gravy are ready.

6. Boil the potatoes in lightly salted water until soft.

7. Drain, and keep warm until ready to mash

8. While the potatoes are cooking make the gravy.

9. Add the oil to a large saucepan.

10. Melt in the butter over a low heat.

11. Add the onions and cover with a lid.

12. Cook slowly for approx 10 mins or until the onions are soft.

13. Add the sugar.

14. Add the vinegar to the onions.

15. Stir well.

16. Cover with the lid and continue to cook for a further 5 minutes.

17. Add the stock and boil gently uncovered for 5 minutes.

18. In a heatproof jug or bowl mix the cornflour with the cold water to a thin paste.

19. Pour a little of the hot gravy into the cornflour mixture and mix thoroughly.

20. Pour the cornflour mixture back into the gravy, raise the heat to high and boil for 10 minutes or until the gravy is slightly thickened. Keep warm until ready to serve.

21. Finish the mash by placing the milk and butter in the pan used to boil the potatoes.

22. Return to the heat and warm gently until the butter has melted.

23. Add the potatoes and mash using either a potato masher.

24. Whip the mashed potato lightly with a wooden spoon.

25. Season with salt and pepper.

26. Spoon the mash onto 4 warmed dinner plates.

27. Place two sausages either on the top or at the side of the mash.

28. Pour the hot onion gravy over the sausages and mash.

Bangers And Mash (Sausage And Mash)

Watercress Soup

Watercress soup is a refreshing and peppery flavoured tasting soup. Watercress soup is a smooth soup with a beautiful green colour and the clean, peppery taste of watercress. Watercress is a perennial, semi-aquatic plant that contains over fifteen essential vitamins and nutrients. If you enjoy Watercress soup why not consider making other soups such as: Tomato Soup, Mulligatawny soup or English Pea soup?

Watercress soup has a peppery flav

Serves: 4

Ingredients:
3 Tablespoons butter(unsalted)
1 1/4 cups potatoes (peeled and chopped)
1 1/4 cups onion (finely chopped)
2 1/2 cups chicken stock or vegetable stock
2 1/2 cups creamy milk
2 bunches of watercress (chopped and remove the coarse stalks)
salt
freshly ground pepper

Method:

1. Melt the butter in a heavy-bottomed saucepan.

2. When it foams, add the potatoes.

3. Add the onions.

4. Toss until well coated.

5. Sprinkle with salt and freshly ground pepper (to taste).

6. Cover the pan.

7. Sweat the vegetables over low heat for 10 minutes.

8. Add the stock.

9. Add the milk.

10. Bring to a boil.

11. Cook until the potatoes and onions are soft.

12. Add the watercress.

13. Boil with the lid off for approximately 4 to 5 minutes until the watercress is cooked. It will taste soft and tender.

14. Puree the soup in a blender or food processor.

15. Taste and season if necessary.

16. Pour into individual serving bowls.

17. Serve immediately.

Tip:

1. Do not overcook the watercress or the soup will loose its fresh green color.

our

Watercress Soup

Tomato Soup

Tomato soup is a

Tomato soup is a refreshing, creamy and tangy tasting soup. Tomato Soup is one of the archetypal comfort foods. Tomato soup is also very easy to make. It can be made with canned tomatoes but nothing beats the flavour of ripe fresh ones. If you want to try a different type of soup look at the Mulligatawny soup recipe.

 great tasting soup

Serves: 4

Ingredients:
1/4 cup olive oil
2 large onions (diced)
1 tablespoon orange zest (finely grated)
18 ripe tomatoes (quartered)
1 cup double cream (Heavy cream)
salt and pepper (to taste)
fresh basil leaves

Method:

1. Place a heavy saucepan over medium heat.

2. Sauté onions in olive oil, stirring occasionally until tender and translucent, about 10 to 12 minutes.

3. Stir in orange zest.

4. Stir in tomatoes.

5. Cook on medium heat for about 20 minutes (until the tomatoes have broken down).

6. Stir occasionally to prevent sticking or scorching.

7. Puree soup in batches using either a food processor or blender.

8. Strain the mixture through a food mill or medium mesh sieve placed over a clean saucepan.

9. Discard remaining peel and seeds.

10. Reheat soup mixture gently over low heat.

12. Season with salt and pepper.

13. Add double cream ((heavy cream).

14. Season to taste.

15. Just before serving add fresh basil, torn into small pieces.

Tomato Soup

English Pea Soup

English Pea soup is a light soup full of the joys of Spring. Please note that it does actually make a difference when you use English peas for this pea soup. They're sweeter, fresher-tasting, and stay greener when you cook with them. If you are unable to find English peas then frozen peas will suffice but the resulting flavour of the English Pea soup will be different!

English Pea S

Have you considered making other soups such as: Tomato Soup, Mulligatawny soup orWatercress soup?

Serves: 4

Ingredients:
3 cups English peas (shelled)
1 cup spring onions (sliced)
2 tbsp olive oil
2 cups chicken or vegetable broth
¼ cup crème fraiche or sour cream
1 tbsp basil (chopped)
1 tbsp mint (chopped)
salt and pepper (to taste)

Method:

1. Heat a heavy saucepan on a medium flame.

2. When pan is hot, add olive oil and onions.

3. Lower heat and cook for about five minutes or until the onions start to soften and become golden in color.

4. Stir in your shelled peas.

5. Add a dash of salt.

6. Cook uncovered for about five minutes, stirring occasionally.

7. Add the broth.

8. Cook until everything is heated through.

9. Taste the peas to see if they're done. They should be cooked through but not "mushy".

10. Add the basil.

11. Add the mint.

12. Puree everything using either a blender.

13. Return the soup to the saucepan.

14. Add the crème fraiche or sour cream.

15. Season with the salt and pepper.

16. Serve immediately.

Tip:

1. The key to this soup is to make it as soon as possible after buying your peas. The sugar-to-starch conversion process begins as soon as the peas are picked so the fresher, the better. It is also important to chill the peas before cooking. This helps them retain their vibrant colour.

English Pea Soup

Mulligatawny Soup

Mulligatawny soup will give you that instant warmth on a bleak winter's day. Mulligatawny soupis the Anglo-Indian version of a very simple soup known as "pepper water". It started liife as a simple South Indian digestive soup but has now been adapted to suit Western taste buds consequently, there are now many variations of the Mulligatawny soup recipe to be found. Here is just one version. Why not try a simple but great tasting tomato soup?

Serves: 4

Ingredients:
1/4 cup vegetable oil
3 cups onions (chopped)
5 garlic cloves (chopped)
1 1/2 tbsp garam masala
1 1/2 tbsp ground coriander
1 tsp turmeric
1/2 tsp cayenne pepper
2 bay leaves
2 cups dried red lentils
8 cups chicken broth
2 cups cooked chicken(diced)
1 cup canned unsweetened coconut milk
3 tbsp fresh lemon juice
2 cups cooked basmati rice (warm)

Method:

1. Heat oil in heavy large saucepan over medium heat.

2. Add onions.

3. Cook until golden brown, stirring frequently, about 15 minutes.

4. Add garlic and sauté 2 minutes.

5. Add garam masala.

6. Add coriander.

7. Add turmeric.

8. Add cayenne.

9. Add bay leaves.

10. Stir for 1 minute.

11. Add lentils.

12. Stir until coated.

13. Add chicken broth.

14. Bring soup to a boil.

15. Reduce heat to low.

16. Simmer until lentils are very tender, about 20 minutes.

17. Discard bay leaves.

18. Purée soup in blender until smooth.

19. Return to saucepan.

20. Stir in chicken.

21. Stir in coconut milk.

22. Stir in lemon juice.

23. Season to taste with salt and pepper.

24. Divide warm rice among bowls.

25. Pour soup over the rice.

26. Serve hot.

Mulligatawny Soup

Scotch Eggs

Scotch Eggs are easy to make, delicious and are a traditional British food snack of Scottish origin. Scotch Eggs are deep fried, hard boiled eggs enclosed in sausage meat coated in breadcrumbs. If you enjoy Scotch Eggs why not try out these other great tasting traditional English food dishes, Cumberland pie, and Shepherds pie, Cottage pie, Steak and Kidney pie,Steak and Kidney pudding.

Preparation Time: 20 mins

Cooking Time: 25 mins

Serves: 6

Ingredients:

7 eggs
flour (plain)
1 onion (finely chopped)
1 clove garlic (crushed)
2 tbs fresh herbs (chopped)
500g mince (pork or beef)
breadcrumbs (for coating)

Method:

1. Add the 6 eggs to a saucepan of cold water.

2. Slowly bring to the boil.

3. Boil the eggs for 12 minutes.

4. Drain.

5. Set aside to cool completely.

6. Place the flour onto a plate.

7. Peel the eggs.

8. Dust the eggs in a little flour so the surface is dry.

9. Put the onion in a bowl.

10. Add the garlic.

11. Add the herbs.

12. Blend them together using a food mixer.

13. Add the mince.

14. Blend well un til all the ingredients well combined.

15. Add the remaining egg.

16. Blend until the mixture comes together.

17. Divide the mixture into 6 even portions.

18. Mould a portion around each of the eggs. The eggs should be completely enclosed.

19. Roll the eggs in your hand to smooth out the covering.

20. Roll the eggs in the breadcrumbs.

21. Set aside.

22. Line a plate with a paper towel.

23. Deep fry the Scotch Eggs, a few at a time in deep oil over a medium heat for at least 10 minutes.

24. They should be evenly browned all over.

25. Drain onto the paper towel lined plate.

26. Serve hot or cold.

Scotch Eggs

Kedgeree

Kedgeree makes a delicious alternative English breakfast dish. Kedgeree is an old Victorian recipe brought to England from India. A wonderful mix of Asian and English flavours that originated amongst the British colonials in India. Kedgeree was often served for breakfast but it is great dish to fill you up at anytime of the day! Like all good dishes, the better your ingredients the nicer it tastes. Over time, other smoked fish such as mackerel, kippers and salmon have also found their way into various recipes for Kedgeree. Another almost forgotten Victorian English breakfast dish is Devilled Kidneys.

Serves: 4

Ingredients for kedgeree:

350g long grain rice
2 smoked haddocks
50g butter
salt and pepper
2 teaspoons of tomato ketchup
4 hard boiled egg (sliced or quartered)
pinch of cayenne or 1 teaspoon of curry powder
1 small chopped onion
750mls chicken stock
1 bay leaf
300ml milk
slices of bread for toasting
Method:

1. Melt the butter in a saucepan.

2. Add the onion.

3. Stir in the rice to coat it.

4. Add the chicken stock and bay leaf.

5. Bring to the boil.

6. Cook for 20 minutes or until the rice has absorbed the chicken stock.

7. Poach the haddocks in the milk for 5 minutes whilst the rice is cooking.

8. Break up the fish and add to the cooked rice.

9. Stir gently.

10. Warm for one minute over a low heat.

11. Add the sliced hard boiled egg and fold into the mix.

12. Add the cayenne or curry powder.

13. Make the toast.

14. Butter the toast.

14. Serve with the buttered toast.

Kedgeree

English Breakfast

An English breakfast has to be one of the best ways of starting any day. The full English breakfast is traditionally served at breakfast time, but it is also popular at other times. A fullEnglish breakfast may begin with orange juice, cereals, stewed fruits but the heart of the breakfast is bacon and eggs. They are commonly accompanied by sausages, tomatoes, mushrooms, baked beans, black pudding, fried bread, tea, toast and marmalade. Alternative breakfast dishes are Deviled Kidneys and Kedgeree.

Nowadays, because of the awareness of healthier eating, the majority of the breakfast ingredients are grilled. However, once in a while, to get the full flavour of this dish you can fry the ingredients as per this recipe.

Ingredients for an English Breakfast:

sausages (1 or 2 per person)
bacon (2-3 rashers per person)
mushrooms (3-5 per person) - wiped, peeled and stalks removed
black pudding (1 or 2 slices per person) - optional
tomatoes (1 per person) - cut in half
eggs (1-2 eggs per person)
bread (1 slice per person) -to make fried bread
1 can baked beans
toast (1 or 2 slices per person)
lard or oil for frying

Extras:

Tomato ketchup
HP sauce
cup of tea

Method:

1. Preheat the oven to 120C (250F) or Gas Mark 1
2. Place serving plates in the bottom of the oven as well as a dish to store the cooked items.
3. Use two large, heavy frying pans.
4. Melt a small amount of lard in one frying pan.
5. Add the sausages. Lower heat and cook the sausages for around 4 minutes, leave them in the pan.
6. Add the bacon and black pudding to the frying pan containing the sausages.
7. When the bacon and black pudding begin to cook, push them to one side in the pan and put the mushrooms in, adding a little more fat if necessary.
8. Keep turning the bacon, sausages and black pudding, making sure they do not burn.
9. When the bacon, sausages and black pudding are cooked to your liking, remove then onto a plate and put in a warm oven.
10. Push the mushrooms aside in the pan and put in the tomatoes.
11. In the other frying pan gently melt some more fat and break the eggs into it.
12. As the eggs fry, flick fat over them to cook the top. The eggs should have a runny yolk and the whites should be set and a little frilly at the edges.
13. Remove the mushrooms and tomatoes and put in the oven with the bacon, sausages and black pudding to keep warm.
14. Using a spatula or fish slice remove the eggs, taking care not to break them, and put them on a serving plate and keep warm.
15. Transfer the baked beans to a saucepan and heat for 5 minutes.
16. Turn up the heat under the frying pan in which the bacon was cooked and fry the bread in it, turning once.
17. At the same time, begin to make the toast.
18. Dish all up onto individual plates.
19. Serve with tomato ketchup or HP sauce and a hot cup of tea.

English Breakfast

Devilled Kidneys

Devillied Kidneys make a great alternative breakfast dish. Devilled kidneys is a Victorian English breakfast dish consisting of lamb's kidneys cooked in a mixture of Worcestershire sauce, tomato chutney, English mustard, butter, cayenne pepper, salt, and pepper. People hardly ever cook this kind of Victorian breakfast dish any more. Devilled Kidneys is a dish if full of strong spicy flavours. Another almost forgotten traditional English breakfast dish is Kedgeree.

Serves: 4

Cooking Time: 20 mins

Ingredients for Devilled Kidneys:

8 whole lamb's kidneys
15 ml olive oil
15 ml butter
2 tsp tomato chutney
1 tsp english mustard
20 ml Worcestershire sauce
2 tsp lemon juice
1/2 tsp salt
1 pinch cayenne pepper
freshly ground pepper
125 ml parsley, chopped
Slices of bread for toasting
Method:

1. Soak kidneys in cold, salted water, skin, remove core.

2. Slice kidneys into 2 centimetre pieces.

3. Heat olive oil and butter in a frying pan

4. Sauté onion until it is soft.

5. Add kidneys.

6. Cook for five minutes, or until the kidneys start to brown.

7. Add Worcestershire sauce, chutney, mustard and lemon juice and cook over a gentle heat for 15 minutes.

8. Season to taste.

9. Add more lemon juice or water if the kidneys are too dry.

10. Toast the bread.

11. Butter the toast.

12. Spoon kidneys on to buttered toast.

13. Sprinkle with parsley.

14. Serve.

Devilled Kidneys