English Food Recipes



Pasta and Haddock Gratin


Pasta And Haddock Gratin Ingredients:

350g/12oz penne or rigatoni
175g/6oz frozen leaf spinach
25g/1oz plain flour
600ml/1 pint milk
450g/1lb skinless haddock or cod filet, cut into chunks
175g/6oz mature cheddar grated
2 tomatoes, sliced


Instructions:

1. Cook the pasta in salted boiling water for about 12 minutes. Add the spinach for the last 3 minutes of cooking time.
2. Meanwhile, whisk the butter, flour and milk in a large pan until the mixture comes to the boil. Reduce the heat, add the fish and simmer for 5 minutes or until the fish is just cooked. Remove from the heat and stir in three quarters of the cheese. Season to taste.
3. Preheat the grill. Drain the pasta and stir into the sauce. Pour into a 1.2-1.4 liter/2-2½ pint shallow oven proof dish. Put the tomatoes on top and sprinkle with the remaining cheese. Grill for 5-7 minutes until golden.



Paprika Pork


British Tea, Scones and Jam Ingredients:

2 tbsp olive oil
3 onions, thinly sliced
600g/1lb 5oz pork filet
2 tbsp paprika
300ml/1/2 pint chicken or vegetable stock
100ml crème fraiche
Freshly chopped parsley to serve & green vegetable to serve


Instructions:

1. Heat two tablespoons oil in a pan; add the onions and fry for 10-15 minutes, stirring occasionally, until softened and lightly colored.
2. Cut the pork into bite sized pieces, then add to the pan and stir over a fairly high heat to seal and brown all over. Stir in the paprika cook briefly, then add the stock and bring to the boil.
3. Cover and cook for 30-35 minutes, until the pork is tender. Stir in the crème fraiche and simmer for a further 2 minutes. Sprinkle parsley over the pork, before serving the green vegetable.



Cottage Pie


Cottage PieIf like me you love a good gravy based meal especially on a cold day, cottage pie hits the spot. My mum used to make this food for me in the UK as a child and I've loved it ever since & still love it in the USA. It's really easy to make and there are always leftovers to reheat the next day or put in the freezer. Cottage pie is a relatively low cost meal to make and depending on the quality of the meat used, it can be low in fat too. 'You can include the vegetable with the meat or serve on the side, or do both like me. My Husband loves this meal as it fills him up with the mashed potato topping. Cottage pie is pretty similar to Shepherds pie. The difference between the two is the meat used. Cottage Pie is made with minced beef and Shepherds pie is made with minced lamb. I am not a lamb eater so the pie I make is cottage. This is how I make it.

Ingredients:

1 tbsp oil
1 large chopped onion
2 medium carrots, chopped
11/4 lb beef mince
     (I prefer to use lean beef to keep it healthy, but that's up to you)
1 can of tinned tomatoes
10floz of beef stock
     (I use Bisto gravy granules instead and mix with water to get 10floz)
1 bay leaf
Fresh thyme leaves from 1 sprig
2 tbsp of tomato puree
Salt & pepper

Ingredients for the potato & horseradish mash topping

11/2 lb potatoes, peeled and chopped for mashing
8oz of parsnips, peeled and chopped
2 tsp of creamy horseradish
2 ¼ oz of butter
2 fl oz milk
Grated cheese (optional)


Instructions: (This should take about 30 minutes)

1. Preheat your oven to 375f
2. Add the oil to a large pan. Add the onions and carrots and stir for about 5 minutes until softened.
3. Add in the minced beef, stir until all the meat turns brown
4. Add the tomatoes, bay leaf, puree, beef stock (or Bisto and water) and thyme
5. Cover and leave to simmer for 30 minutes, season.

Making the Mash
1. Add the chopped potatoes and parsnips to some boiling water. Boil until soft. Drain and then add the butter, horseradish and milk. Season 2. Add the meat to an ovenproof dish, top with the potato and parsnip mash. Put in the over for 30 minutes until golden brown. (you can also add some cheese here if you like)

Easy as that! You can serve with vegetable(s) of your choice and maybe even some Yorkshire Puddings'.



Yorkshire Puddings


Yorkshire PuddingsYorkshire puddings are made from eggs, flour, milk and water. To me they are the greatest thing invented. I really miss them now I live in the USA. In the UK I ate Yorkshire Puddings every Sunday with my Sunday lunch. Traditionally they are served with roast beef; however they are that good they can be seen on a plate with other meat dinners or even on their own with some gravy. If you don't want to go to the effort of making your own Yorkshire puddings you can buy them easily in the local supermarkets. Aunt Bessie makes great ones, they also come if different sizes. Once you have the batter made and they're cooking in the over its not a good idea to open the over door for at least 20 minutes as they can ruin easily.

Here is a recipe for Yorkshire Puddings so you can try them in your USA kitchen and be the hero with your friends and family!


Ingredients:

3oz or 75g of plain flour
3 fl oz or 75ml of milk
1 egg
2 fl oz or 55ml of water
Salt & pepper
2 tablespoons of beef dripping

Instructions:

Method
Turn on the oven to 475f. Add the beef dripping to the desired tin and place in the oven at 475f. The oil needs to get extremely hot so the pudding(s) don't stick. This is very important. I would leave the tin in the oven for about 15 minutes. Once you remove the tin you need your batter ready to pour in.

Making the Batter
1. Sift the flour into a bowl
2. Make a well in the center and add your egg.
3. Beat in the egg, add milk, water and salt & pepper. If you own an electric hand mixer, use it this will make life lots easier.

Once the batter has been poured into the respective tin, cook in the oven for 20-25 mins. Remember don't open the oven door until 20 mins have passed. You don't want to run the risk of your puddings sinking. Enjoy with a meat of your choice, vegetables and gravy. Ummm, delicious.