Joined
·
60 Posts
I know that they eat alot of curry these days. But is it true that they traditionally boil everything in water?
What are some British recipes?
1 - 11 of 11 Posts
Joined
·
413 Posts
Gin and tonic.
Google, recipe british, search = answers.
They don't boil everything by the way.
:upeyes:
http://www.britannia.com/cooking/recipes/
http://www.greatbritishkitchen.co.uk/cookbook.htm
http://www.greenchronicle.com/british_regional_recipes.htm
http://www.robertsplace.ca/recipes/britishindex.htm
---------------------------------------------------------
http://www.ochef.com/709.htm
Blood Sausage Or Black Pudding
From the Joy of Cooking (Canada, UK), by Irma Rombauer & Marion Rombauer Becker.
In France, known as boudin noir; in Germany, as Blutwurst.
Ingredients
Sausage casings
3/4 cup finely chopped onions in:
2 tablespoons lard
1/3 cup whipping cream
1/4 cup bread crumbs
2 beaten eggs
A grind of fresh pepper
1/8 teaspoon fresh thyme
1/2 bay leaf, pulverized
1 teaspoon salt
1/2 lb. leaf lard diced into 1/2-inch cubes
2 cups fresh pork blood
Instructions:
Have ready: Sausage casings. Cook gently without browning 3/4 cup finely chopped onions in 2 tablespoons lard. Cool slightly and mix in a bowl with 1/3 cup whipping cream, 1/4 cup bread crumbs, 2 beaten eggs, a grind of fresh pepper, 1/8 teaspoon fresh thyme, 1/2 bay leaf (pulverized), and 1 teaspoon salt. Add 1/2 lb. leaf lard diced into 1/2-inch cubes and 2 cups fresh pork blood.
Fill casings only three-fourths full; the mixture will swell during the poaching period. Without overcrowding, put the sealed casings into a wire basket. Bring to a boil a large pan half full of water or half milk and half water. Remove pan from heat and plunge the basket into the water. Now return pan to very low heat (about 180°F; 82°C) for 15 minutes. Test for doneness by piercing sausage with a fork: if blood comes out, continue to cook about 5 minutes more or until barely firm. Should any of the sausages rise to the surface of the simmering liquid, ***** them to release the air that might burst the skins.
To prepare, split and grill them very gently.
Blood Sausage
From The Professional Chef's Art of Garde Manger (Canada, UK), by Frederic H. Sonnenschmidt & John F. Nicolas.
Ingredients:
1 lb. leaf lard
10 lb. onions, diced
1/2 lb. butter
1 qt. heavy cream
Salt to taste
Pepper to taste
1 tbsp pâté spice
1/2 gal. beef blood
Instructions:
Remove skin from leaf lard and dice. Smother onions well in butter, cool, add leaf lard. Add all other ingredients, stirring carefully when blood is introduced. Using a funnel, fill pork casings and twist to desired size.
Drop sausages into boiling water, lowering the heat immediately to prevent bursting. Using a small pot or ladle, keep the simmering water (170°F; 77°C) in motion. Cook the sausages for about 25 minutes.
Using a needle or toothpick, pierce one sausage; if no blood comes out, the sausages are ready. Remove from water and lay on sheet pans lined with side towels.
Yield: 8 lb.
----------------------------------------
http://www.cooks.com/rec/view/0,1926,156180-253196,00.html
ENGLISH STEAK WITH KIDNEY PIE
1 lb. beef round steak
1 beef kidney
1/4 c. flour
1 tsp. salt
1/8 tsp. pepper
3 tbsp. lard or drippings
1 med. sized onion, chopped
1/4 c. chopped pimento
2 tbsp. Worcestershire sauce
1/4 tsp. thyme
1 1/2 c. water
Pastry for 1 crust pie
Cut round steak in 3/4 to 1 inch cubes. Remove tubes and fat from kidney and cut in 3/4 to 1 inch cubes. Combine flour, salt and pepper. Dredge steak and kidney cubes in seasoned flour (reserving any extra flour) and brown in lard or drippings. Remove meat from frying pan. Add onion to drippings and cook over low heat until transparent. Pour off drippings, add pimento, Worcestershire sauce, thyme and water to onion in frying pan and bring to boil. Stir in browned meat cubes and any remaining seasoned flour. Invert 9 inch pie plate over pastry rolled to about 1/8 inch thickness. Cut a circle about an inch from rim of plate for top crust. Cut a design in crust to allow steam to escape.
Cut a second circle about 3/4 to 1 inch from edge of top crust to provide pastry to circle edge of pie plate. Moisten edge of plate and top with outer circle of pastry, adjusting to fit. Turn meat mixture into pie plate and cover with top crust. Seal top pastry to edge and flute. Bake in preheated 325 degree oven for 1 1/2 hours. Makes 6 servings.
They don't boil everything by the way.
:upeyes:
http://www.britannia.com/cooking/recipes/
http://www.greatbritishkitchen.co.uk/cookbook.htm
http://www.greenchronicle.com/british_regional_recipes.htm
http://www.robertsplace.ca/recipes/britishindex.htm
---------------------------------------------------------
http://www.ochef.com/709.htm
Blood Sausage Or Black Pudding
From the Joy of Cooking (Canada, UK), by Irma Rombauer & Marion Rombauer Becker.
In France, known as boudin noir; in Germany, as Blutwurst.
Ingredients
Sausage casings
3/4 cup finely chopped onions in:
2 tablespoons lard
1/3 cup whipping cream
1/4 cup bread crumbs
2 beaten eggs
A grind of fresh pepper
1/8 teaspoon fresh thyme
1/2 bay leaf, pulverized
1 teaspoon salt
1/2 lb. leaf lard diced into 1/2-inch cubes
2 cups fresh pork blood
Instructions:
Have ready: Sausage casings. Cook gently without browning 3/4 cup finely chopped onions in 2 tablespoons lard. Cool slightly and mix in a bowl with 1/3 cup whipping cream, 1/4 cup bread crumbs, 2 beaten eggs, a grind of fresh pepper, 1/8 teaspoon fresh thyme, 1/2 bay leaf (pulverized), and 1 teaspoon salt. Add 1/2 lb. leaf lard diced into 1/2-inch cubes and 2 cups fresh pork blood.
Fill casings only three-fourths full; the mixture will swell during the poaching period. Without overcrowding, put the sealed casings into a wire basket. Bring to a boil a large pan half full of water or half milk and half water. Remove pan from heat and plunge the basket into the water. Now return pan to very low heat (about 180°F; 82°C) for 15 minutes. Test for doneness by piercing sausage with a fork: if blood comes out, continue to cook about 5 minutes more or until barely firm. Should any of the sausages rise to the surface of the simmering liquid, ***** them to release the air that might burst the skins.
To prepare, split and grill them very gently.
Blood Sausage
From The Professional Chef's Art of Garde Manger (Canada, UK), by Frederic H. Sonnenschmidt & John F. Nicolas.
Ingredients:
1 lb. leaf lard
10 lb. onions, diced
1/2 lb. butter
1 qt. heavy cream
Salt to taste
Pepper to taste
1 tbsp pâté spice
1/2 gal. beef blood
Instructions:
Remove skin from leaf lard and dice. Smother onions well in butter, cool, add leaf lard. Add all other ingredients, stirring carefully when blood is introduced. Using a funnel, fill pork casings and twist to desired size.
Drop sausages into boiling water, lowering the heat immediately to prevent bursting. Using a small pot or ladle, keep the simmering water (170°F; 77°C) in motion. Cook the sausages for about 25 minutes.
Using a needle or toothpick, pierce one sausage; if no blood comes out, the sausages are ready. Remove from water and lay on sheet pans lined with side towels.
Yield: 8 lb.
----------------------------------------
http://www.cooks.com/rec/view/0,1926,156180-253196,00.html
ENGLISH STEAK WITH KIDNEY PIE
1 lb. beef round steak
1 beef kidney
1/4 c. flour
1 tsp. salt
1/8 tsp. pepper
3 tbsp. lard or drippings
1 med. sized onion, chopped
1/4 c. chopped pimento
2 tbsp. Worcestershire sauce
1/4 tsp. thyme
1 1/2 c. water
Pastry for 1 crust pie
Cut round steak in 3/4 to 1 inch cubes. Remove tubes and fat from kidney and cut in 3/4 to 1 inch cubes. Combine flour, salt and pepper. Dredge steak and kidney cubes in seasoned flour (reserving any extra flour) and brown in lard or drippings. Remove meat from frying pan. Add onion to drippings and cook over low heat until transparent. Pour off drippings, add pimento, Worcestershire sauce, thyme and water to onion in frying pan and bring to boil. Stir in browned meat cubes and any remaining seasoned flour. Invert 9 inch pie plate over pastry rolled to about 1/8 inch thickness. Cut a circle about an inch from rim of plate for top crust. Cut a design in crust to allow steam to escape.
Cut a second circle about 3/4 to 1 inch from edge of top crust to provide pastry to circle edge of pie plate. Moisten edge of plate and top with outer circle of pastry, adjusting to fit. Turn meat mixture into pie plate and cover with top crust. Seal top pastry to edge and flute. Bake in preheated 325 degree oven for 1 1/2 hours. Makes 6 servings.
G
Guest
·Toss some innards your dog won't eat into a pot with water. Boil until it has the consistency of phlegm coughed up by a 65 year old homeless man. Add the boiled meat to a pie pan, cover with crust and bake for 1 hour at 350 degrees F. Serve with warm beer. Yum, yum.
Joined
·
4,497 Posts
SPOTTED DICK
:shocked: :wow: :nono: :banana: :shakehead: :banana:
![]()
:shocked: :wow: :nono: :banana: :shakehead: :banana:
1 - 11 of 11 Posts
