German Corner - Recipes from my Trip to England

These are some of the tasty recipes I picked up while in England. I hope you enjoy them! Let me know if you have any requests for specific dishes and I'll see if I can find it. I picked up a fantastic cookbook with loads of traditional English fare!

Fried Fish (for Fish & Chips)

2/3 C Self-rising flour

2/3 C Beer or lager

4 Pieces of Cod fillet (skinned, about 4 oz each)

Oil for deep frying

Sea Salt and fresh ground black pepper

Malt Vinegar

Blend the flour, beer and 1tsp salt in a food processor until smoth. Pour into a shallow bowl.

Heat about 1 1/4 inch of oil in a skillet on medium high heat.

Season the fish with the salt and pepper, dip into the batter and lay carefully into the hot oil. Deep fry in 2 batches for 3-4 minutes until golden brown and crisp. Drain on kitchen paper towel and serve with the malt vinegar to sprinkle on the top.

Shortcrust Pastry for Cornish Pasties

3 1/3 C Flour

1 tsp Sea Salt

9 oz Butter (chilled)

1 large egg (beaten)

about 2 TBSP Ice water

Whiz the flour, salt and butter in a food processor to form fine crumbs. Mix in the egg and pulse until the mixture forms clumps. remove blade, tip into a bowl and draw together with your hands, sprinkling with cold water until it forms a smooth but not sticky dough. Knead lightly and then divide into 3 blocks. Wrap in plastic wrap for use as needed. Will freeze for up to 3 months. Allow to thaw completely and knead lightly again before use.

Cornish Pasties

I recipe for shortcrust pastry

1 small onion, finely chopped

1 cup shredded carrot

about 1 lb skirt steak (diced small)

1 lb potatoes, finely sliced

1 egg yold beaten with 1 tsp cold water.

Sea Salt and fresh ground Pepper

divide the pastry into 4 rounds. Toll each of these into circles about 9 inches (use a dinner plate as a template). Lay one on a board and arrange a quater of the onion and carrot down the center. Top with a quarter of the diced meat, season well and top with a quarter of the potato. Season again.

Dampen the edges with water and gather the two sides of the pastry together, pressing firmly to seal. Crimp by folding the pastry over in waves and tuck the ends in to seal. Place on a non-stick baking sheet. repeat with the remaining pastry and filling. chill and rest for 20 minutes while you preheat the oven to 400* F (200*C) Glaze the pasties evenly with the egg wash. *** the top of each just once to let steam out. Bake for 15 minutes, then reduce the temp to 325*F (160*C) and cook another 25-30 minutes. Remove and cool for 20 minutes before eating. They do keep warm for a long time.

Shephard's Pie

1 1/2 lb Lean Minced Lamb

1 onion chopped

1 carrot coarsely grated

Oil for frying

1 tbsp flour

1 sprig of Rosemary, leaves stripped and chopped

2 Cups stock (beef, pork or veggie)

dash of Worcestershire sauce

2 large floury potatoes(peeled and diced small)

1 stalk of celery, chopped

1 good knob of butter

1 Tbsp grated cheddar cheese

sea salt and fresh ground pepper

Brown the lamb mince in a heated  frying pan, stirring until browned and crumbly. Remove with a slotted spoon to a plate. Saute the onion and carrot in the pan juices with a little oil if necessary for about 5 minutes until softened. Sprinkle with flour and cook for one minute then add the herbs and stock, stirring as it comes to a boil. Season and mix in Worcestershire sauce to taste then return the lamb and simmer for 15 minutes. Pour into individual pie dishes and keep warm.

Meanwhile, boil the potato and celery until tender, about 10-15 minutes. Drain well and return to the pan. Mash until smooth and lump free, mixing in the butter and salt & pepper. Preheat the broiler. Spoon the mash over the mince, spreading with the back of a fork. Sprinkle with the cheese and broil until lightly golden and crispy.

I'll try to post more later tonight or tomorrow. I've got a ladies' meeting at church tonight and have to run! TTYL

Shannon

Shannon, these look great! Thanks so much for taking the time to share! I'm very interested in Scottish and English recipes!

Oooooo, I've got some Scottish ones too. Keep that thought...I'll do what I can. Thanks!!

shannon

Pork Vindaloo

1 TBSP ground Coriander

1 TBSP ground Cumin

2 tsp Chili Powder (medium or hot)

1 tsp ground Turmeric

1/2 tsp fresh ground black pepper

1 1/3 lbs Shoulder pork, cut in small cubes

Oil for frying

1 Onion - sliced

2 fat cloves of garlic - chopped

1 TBSP Flour

2 TBSP Wine or Cider Vinegar

1 large Tomato - skinned and chopped

1 large Bay Leaf

Sea Salt

Chopped Coriander

Mix together all the ground spices with 1 tsp salt then toss in the meat and coat well. Heat a thin layer of oil in a large non-stick skillet and when hot, stir fry the meat, in two batches until nicely browned. Meanwhile, start 2 1/2 cups of water to boil in a saucepan.

Transfer the meat to a plate, add a little more oil to the pan and stir fry the onion and garlic for 5 minutes. Stir in the flour and cook for 1 minute, then stir in 2 1/2 Cups Boiling Water.

Bring it all to a boil, stirring, return the meat and any leftover spice then mix in the wine or vinegar, tomato and bay lear. Cover and simmer gently for up to one hour, stirring occasionallly and topping up with more boiling water as necessary. Check whether salt is needed. Let stand for 15 minutes. Before serving, sprinkle with coriander. For more developed flavour, make a day ahead and reheat. Serve over rice.

Venison Sausages with Red Onion Marmalade

2 large red onions, thinly sliced

2 fat cloves garlic, sliced

oil for frying

1/2 stick cinnamon

1 star anise or 1/2 tsp five spice powder

2 TBSP Balsamic Vinegar (or sherry vinegar)

2 TBSP Raisins

1 tsp Horseradish

Sea Salt and freshly ground Black Pepper

8 Thick Venison Sausages

cook the onions and garlic in just enough oil to cover over a low heat for a good 20-30 minutes until reduced down and soft but not browned.

Add the spices and cook for 1 minute, then stir in the vinegar and cook until reduced, followed by the raisins and horseradish. Season with s&p and set aside.

Grill or pan fry the sausages for a total of 15 minutes until just firm and still a little juicy. Stand for 5 minutes before serving with the onion marmalade and some creamy mashed potatoes.

Note - I'm sure if you cannot find venison sausages, you can substitute Polish or Italian without any problems. I think I would advise staying with a milder sausage instead of spicy.

I ate this while I was there and was sad because I couldn't finish the meal. I ordered it as a side to one of Mrs. Lovett's meat pies (no kidding) and both dishes were fantastic. Hated that I couldn't fit it all in.

Cauliflower Cheese

1 Cauliflower or 2 Baby Cauliflowers (trimmed, outer leaves removed)

Boil in enough salted water to cover for about 5-7 minutes until just tender but not soft. Drain well and put into a shallow ovenproof dish. Preheat the broiler.

2 TBSP Butter

3 TBSP Flour

2 C Milk

1/4 tsp dried Thyme

Sea Salt & Black Pepper

Put everything (except the cauliflower) into a non-stick pan and slowly bring to a boil, stirring until thick. Simmer 1-2 minutes. Add the following ingredients:

1 tsp English Mustard

5-6 oz Shredded cheese (cheddar, Gloucester, blue or any combination)

Pour over the cauliflower. Sprinkle additional cheese over the top along with about 2 TBSP of buttered bread crumbs. Place under broiler until topping is golden brown. This is also great made in individual oven proof bowls and served beside the main dish. That's how I ate it at Sweeney & Todds.

I don't know how these got their name, but I like 'em!

Bubble & Squeak

2 lb 4oz Floury Potatoes - peeled and quartered

1/2 small green cabbage - shredded

2 TBSP Butter

a little flour to coat

bacon fat or oil for frying

Sea Salt and fresh ground Black Pepper

Boil the potatoes until tender, about 12-15 minutes, then drain and return to the hot pan on low heat for 1-2 minutes to dry out. Mash well and set aside.

Boil the cabbage for 3-5 minutes until just tender but still a little crunchy. Drain, cool quickly under cold running water and drain again.

Mix with the potatoes, butter and seasoning to taste. Spread the mixture on a dinner plate and leave to cool (potatoes are still very warm).

Divide into 8 portions and shape into neat round cakes. Toss into the flour, shaking off the excess. Fry in about 1/4 inch of hot fat or oil in two batches for 2 minutes on each side, turning carefully. Drain and serve with ketchup (if desired) or sour cream.

Note - I would love to add a little bit of onion to this and play around with some different condiments! YUM!

ok, I'll try to post more tomorrow. Some desserts and some Scottish recipes as well. There are many Irish and Scottish pubs in England as well as many more Scottish and Irish dishes on the English Pub Menus. See you all tomorrow!

Shannon

Thanks again, Shannon! I've seen lots of recipes for Bubble and Squeak -- what a funny name!

Thanks so much for sharing!!! I'm still on a quest for Scottish Pancakes...they are sweet and served warm or cold with butter, but all the Scottish ladies I know have passed and somehow I don't have the recipe!

~~susie.

Scotts Grace,

This sounds so good!!!

Susan

Shannon I had an English neighbor who used to make the best leek soup. There were no potatoes in it just leeks, broth and cream or something like it, like milk. Anyhow, she said it was popular in England and Scotland. Do you have a recipe for that? Thank you for the other recipes. I am copying them now.

Anne

Hi shannon,

this is a verynice collection of british recipes you posted - thank you so much for your efforts!!

Twinkle

Hello Ladies!!

Anne & Suzie, I'll look for those recipes and let you know what I find.

I'm also jealous of anyone who already has weather warm enough to allow them to start gardening. I've only been able to buy my herb seeds. We're supposed to get a bad storm with several inches of snow today. School may let out early if it's bad enough. I would hate that. I didn't drive the truck so getting home would be scary in the little Cav. Well, I'm off to look for English Recipes. TTYL

Waving to Twinkle, Jet, Erna and Berny! Helloooooooooooooooooo!

S

Yeh!!!! Right away I found the Leeks in Cream!!! I hope this is it, although it sounds more like a side dish than a soup. I'm sure you could go either way with it.

Leeks in Cream

4 Leeks - trimmed and sliced diagonally into 3/4 inch chunks

3/4 Cream

2 TBSP dried Bread Crumbs

2 TBSP Grated Cheddar Cheese

Sea Salt, Fresh Ground Black Pepper

Preheat the oven to 375*F (190*C). Boil the leeks in salted water for 5 minutes then drain well. Pour into a shallow heatproof dish. Pour the cream over the leeks then sprinkle with the crumbs and cheese. Bake for 15-20 minutes until bubbling and golden brown on top. Cool 5 minutes before serving. Season with S&P

Shannon's Note - I'm thinking if you worked with this a bit, it would be a delicious soup. Maybe drain the leeks but keep them in the pot, add some chicken or veggie stock, then the cream and shredded cheese. Then top with some toasted bread crumbs as a garnish. What do you think> It might just work. Hmmm

Here's what I got for

Scotch Pancakes

3/4 C + 1 TBSP Self-Rising Flour

1 egg

1/2 Cup Milk

1 TBSP Sugar

Few drops Vanilla extract

oil for greasing

Put the flour, egg, milk, sugar and vanilla into a large bowl an d use a whisk to beat to form a smooth batter. Heat a large, heavy based non-stick frying pan until hot, brush quickly with a little oil, then ladle ina  generous tablespoonful of batter for 1 mini pancake. You can probably make 3-4 at a time. Cook until bubbles appear then flip over for a few seconds to cook the other side. Slide out the pancakes onto a clean tea towel and repeat with the remaining mixture. Serve immediately, allowing 4 pancakes per serving, spread with butter and jam or drizzled with honey or maple syrup and whipped cream.