British Entree Baked Stuffed Haddock Lovely white fish stuffed with savory bread crumb dressing. So British.
Rinse and pat fillets dry. Combine lemon juice with next 4 ingredient and pour over fish. Cover and marinate 2 hours. Preheat oven to 425. For stuffing, combine first 4 ingredients. Blend bread crumb mixture with softened butter. Drain fish fillets from marinade, turn skin side up,* and spread with filling. Starting with the tail end, roll up and fasten with a toothpick. Arrange rolls, seam-side down, in a well-buttered baking pan and dot with additional butter. Bake 25 minutes, basting occasionally with pan juices. * This seems counter-intuitive. But the skin shrinks during cooking and, if left on the outside, can pull the rolls apart. |
Tips & Glossary Clotted Cream: a thick yellowish cream made from unpasturized cow's milk. You can make your own, although it's hard to find unpasturized cream in the U.S. Still, you'll find 3 recipes under Scones. All use pasturized cream; try to avoid "ultra" pasturized. Ploughman's Lunch: sounds romantic, like a peasant dish from medieval times, but it's a marketing gimmick from the 1970's! It's become a popular lunch in Britain now: a piece of bread, hunk of cheese, with onion, gherkin, and an apple. Our Ploughman's Soup is a take-off on that name. Roux: (“roo”), paste-like mixture of melted butter and flour, into which liquid is gradually added. Used as a thickening agent for soups and all classic French sauces. Basic Roux: melt 1 part butter and add 1 part flour. Stir continuously till it becomes paste-like. Slowly add whatever liquid your recipe calls for. Tea Time: Afternoon tea became fashionable in the mid-1600's. A light snack with sandwiches and sweets, it's served from 3-5 in a sitting room. High tea, is a light meal served from 5-6 in a dining room. ("High" because the dining table is higher than the low ones in a sitting room.) Yorkshire Pudding: from the northern county of Yorkshire, originating in the early 1700s when flour was more readily available. A pancake like batter is spooned into the drippings of a roast as it cooks. Eaten alongside the roast or as a separate course.
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British Main Roast Lamb w/ Rosemary Lamb with rosemary is so very English. This roast is rubbed with a fragrant blend of rosemary, garlic, and lemon zest.
Combine rosemary, lemon zest, garlic, salt & pepper, and vegetable oil. Rub over the leg of lamb and let sit for 1 hour. Preheat oven to 325. Place lamb in a roasting pan and roast for at least 1 hr. & 20 min., or 20 min. per pound for rare (internal temp: 140 for rare); 25 minutes per pound for medium (internal temp: 150-155 for medium). Allow roast to sit for 20 minutes before carving. While the roast rests, pour off all but 1 T fat from bottom of pan. Add white wine to the remaining pan juices and boil till syrupy. Use as gravy, along with mint jelly. Serve with boiled, parsley-potatoes and green peas. |
Tips & Glossary Clotted Cream: a thick yellowish cream made from unpasturized cow's milk. You can make your own, although it's hard to find unpasturized cream in the U.S. Still, you'll find 3 recipes under Scones. All use pasturized cream; try to avoid "ultra" pasturized. Ploughman's Lunch: sounds romantic, like a peasant dish from medieval times, but it's a marketing gimmick from the 1970's! It's become a popular lunch in Britain now: a piece of bread, hunk of cheese, with onion, gherkin, and an apple. Our Ploughman's Soup is a take-off on that name. Roux: (“roo”), paste-like mixture of melted butter and flour, into which liquid is gradually added. Used as a thickening agent for soups and all classic French sauces. Basic Roux: melt 1 part butter and add 1 part flour. Stir continuously till it becomes paste-like. Slowly add whatever liquid your recipe calls for. Tea Time: Afternoon tea became fashionable in the mid-1600's. A light snack with sandwiches and sweets, it's served from 3-5 in a sitting room. High tea, is a light meal served from 5-6 in a dining room. ("High" because the dining table is higher than the low ones in a sitting room.) Yorkshire Pudding: from the northern county of Yorkshire, originating in the early 1700s when flour was more readily available. A pancake like batter is spooned into the drippings of a roast as it cooks. Eaten alongside the roast or as a separate course.
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British Entree Shepherd's Pie A classic, delicious English casserole of ground lamb topped with potatoes and cheese.
Potatoes: Prepare mashed potatoes, using whatever recipe you desire. Set aside Meat: preheat oven to 350. Sauté onions in vegetable oil till soft. Add ground meat and brown. Add stock and stir for a few minutes; then stir in tomato sauce, Worcestershire sauce, and whatever mix of seasonings you decide to use. Assembly: layer meat in an ovenproof dish. Add corn if using, cover with warm mashed potatoes and, with a fork, score a pattern of lines in the top. Sprinkle with cheese and bake, uncovered, for 35-40 minutes till top turns golden brown. Let rest 10 minutes before serving. * When beef is used, the dish is can be called "Cottage" rather than "Shepherd's" Pie. |
Tips & Glossary Clotted Cream: a thick yellowish cream made from unpasturized cow's milk. You can make your own, although it's hard to find unpasturized cream in the U.S. Still, you'll find 3 recipes under Scones. All use pasturized cream; try to avoid "ultra" pasturized. Ploughman's Lunch: sounds romantic, like a peasant dish from medieval times, but it's a marketing gimmick from the 1970's! It's become a popular lunch in Britain now: a piece of bread, hunk of cheese, with onion, gherkin, and an apple. Our Ploughman's Soup is a take-off on that name. Roux: (“roo”), paste-like mixture of melted butter and flour, into which liquid is gradually added. Used as a thickening agent for soups and all classic French sauces. Basic Roux: melt 1 part butter and add 1 part flour. Stir continuously till it becomes paste-like. Slowly add whatever liquid your recipe calls for. Tea Time: Afternoon tea became fashionable in the mid-1600's. A light snack with sandwiches and sweets, it's served from 3-5 in a sitting room. High tea, is a light meal served from 5-6 in a dining room. ("High" because the dining table is higher than the low ones in a sitting room.) Yorkshire Pudding: from the northern county of Yorkshire, originating in the early 1700s when flour was more readily available. A pancake like batter is spooned into the drippings of a roast as it cooks. Eaten alongside the roast or as a separate course.
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British Entree Welsh Rabbit A traditional Welsh dish of toast topped with a creamy cheddar cheese sauce. Add a slice of ham, tomato or onion, and serve with sharp, pungent little gherkins.
In a double boiler, melt butter, add cheese and beer, and stir till all is melted. Mix in next 4 ingredients (not eggs). Continue stirring till you get thick, creamy mixture. Remove from heat, cool very slightly before adding eggs. Add eggs and stir to incorporate (make sure eggs don't cook and curdle). Return pot to double boiler and stir a few more minutes. At this point, you can use a chaffing dish for serving, or just serve from the double boiler. Ladle rabbit over toast. |
Tips & Glossary Clotted Cream: a thick yellowish cream made from unpasturized cow's milk. You can make your own, although it's hard to find unpasturized cream in the U.S. Still, you'll find 3 recipes under Scones. All use pasturized cream; try to avoid "ultra" pasturized. Ploughman's Lunch: sounds romantic, like a peasant dish from medieval times, but it's a marketing gimmick from the 1970's! It's become a popular lunch in Britain now: a piece of bread, hunk of cheese, with onion, gherkin, and an apple. Our Ploughman's Soup is a take-off on that name. Roux: (“roo”), paste-like mixture of melted butter and flour, into which liquid is gradually added. Used as a thickening agent for soups and all classic French sauces. Basic Roux: melt 1 part butter and add 1 part flour. Stir continuously till it becomes paste-like. Slowly add whatever liquid your recipe calls for. Tea Time: Afternoon tea became fashionable in the mid-1600's. A light snack with sandwiches and sweets, it's served from 3-5 in a sitting room. High tea, is a light meal served from 5-6 in a dining room. ("High" because the dining table is higher than the low ones in a sitting room.) Yorkshire Pudding: from the northern county of Yorkshire, originating in the early 1700s when flour was more readily available. A pancake like batter is spooned into the drippings of a roast as it cooks. Eaten alongside the roast or as a separate course.
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British Side Lemon-Glazed Carrots with Mint Sweet and buttery carrots glazed with lemon sauce and sprinkled with mint.
Peel and cut carrots into 1 1/2" x 1/4" diagonal lengths. Toss with lemon zest and juice, sugar, bouillon cube, butter, and pepper. Put all in a heavy skillet and pour in just enough water to cover. "Sweat" carrots by laying a fitted piece of wax paper on top. Bring to a boil, turn down heat, and simmer gently till carrots are tender and the water has evaporated, about 30 min. Carrots should be coated with a light, lemony glaze. Sprinkle with mint and serve. * Use Wylers: more flavorful and 1/3 less salt than Herbox. Or substitute chicken broth for both bouillon cube and water. |
Tips & Glossary Clotted Cream: a thick yellowish cream made from unpasturized cow's milk. You can make your own, although it's hard to find unpasturized cream in the U.S. Still, you'll find 3 recipes under Scones. All use pasturized cream; try to avoid "ultra" pasturized. Ploughman's Lunch: sounds romantic, like a peasant dish from medieval times, but it's a marketing gimmick from the 1970's! It's become a popular lunch in Britain now: a piece of bread, hunk of cheese, with onion, gherkin, and an apple. Our Ploughman's Soup is a take-off on that name. Roux: (“roo”), paste-like mixture of melted butter and flour, into which liquid is gradually added. Used as a thickening agent for soups and all classic French sauces. Basic Roux: melt 1 part butter and add 1 part flour. Stir continuously till it becomes paste-like. Slowly add whatever liquid your recipe calls for. Tea Time: Afternoon tea became fashionable in the mid-1600's. A light snack with sandwiches and sweets, it's served from 3-5 in a sitting room. High tea, is a light meal served from 5-6 in a dining room. ("High" because the dining table is higher than the low ones in a sitting room.) Yorkshire Pudding: from the northern county of Yorkshire, originating in the early 1700s when flour was more readily available. A pancake like batter is spooned into the drippings of a roast as it cooks. Eaten alongside the roast or as a separate course.
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