Sausage rolls are very popular in Britian, where they consist of fresh sausage meat encased in puff pastry and baked in the oven. A wide variety of different fillings could be used, but the traditional one is pork seasoned with sage and thyme. The Food Lion was strangely out of ground pork when I visited, Read More …
Coronation Chicken is a mild cold curried chicken dish invented in honor of the coronation of Elizabeth II in 1953. This version is sized for 4-6 people and is adapted from Jane Garmey’s book Great British Cooking: A Well-Kept Secret. We enjoyed it on a bed of lettuce with toast points. It takes about 15 Read More …
Chelsea Buns are a traditional English bun dating back to the eighteenth century. This version is adapted from a British cookbook Baking School: The Bread Ahead Cookbook. The recipe uses bread flour, which was surprising to me in a sweet bun, but it turned out very well. The biggest change I made to the original Read More …
This is an easy recipe adapted from the WSJ and sized for 2 servings. It takes about an hour, but there is little active work. “Toad in the Hole” is a British classic in which sausages are cooked with a batter similar to what is used in Yorkshire Pudding and popovers. The chutney was similar Read More …
For a tea party with 2 of our granddaughters, Carol made a batch of scones based on a recipe in The Cook’s Encyclopedia of Baking. The recipe made 30 mini scones, which were a hit with cherry jam and whipped cream. 2 cups (8.66 oz.) all-purpose flour 1-1/2 tsp. baking powder 1/3 cup sugar ½ Read More …
Hot cross buns are an Easter classic, which I remember from my childhood. This version is adapted from Marie Rayner’s book The Best of British Baking: Classic Sweet Treats and Savory Bakes. The photo shows a half recipe. The only hard part of halving the recipe was including half of a beaten egg (i.e. 2 Read More …
While the family was together after Christmas, Nick asked for a moist and gooey cake. Cape Malva Pudding would have fit the bill, but we had made it for Christmas Eve, so I decided to make Sticky Toffee Pudding, which is similar. This version is adapted from The Quick Recipe by Cook’s Illustrated. It will Read More …
A couple of years ago, in their “Slow Food Fast” series, the Wall St. Journal published a British version of “fish en excabeche”, “Seared Mackerel With Soused Vegetables”, with the oily fish mackerel balanced off by lightly pickled root vegetables and a bitter leafy vegetable. I made three substitutions due to ingredient availability. For mackerel, Read More …
A traditional way to preserve meat and seafood was to cook it and store it in containers (pots) protected from the bacteria and oxygen in the air by a layer of fat. England and Ireland have a number of traditional “potted” dishes, and potted shrimp is a classic. It makes a very nice appetizer or Read More …
This is another variation of the Basic No-Knead Bread from Jim Lahey of the Sullivan Street Bakery and which was popularized in the New York Times. This is an Irish-style brown bread with raisins. Like the other variations, it turned out very well. Total elapsed time on these breads is 15-25 hours, so they need to be started Read More …