This is a very attractive traditional dessert weather. It can be either made as one big trifle or as individual trifles. This is how I made 6 individual trifles based on a recipe in Cuisine, Texas. I was using up some leftover sponge cake although a pound cake would also be good. This version does Read More …
I recently bought several pounds of pork bangers from www.southafricanfoodshop.com and decided to use some of them in the English classic comfort food, bangers and mash(ed potatoes) with onion gravy. Since pan-frying sausages and making mashed potatoes are quite standard, in this recipe I will focus on the onion gravy. This version is adapted from Read More …
This is a variation on a signature recipe from a prominent London hotel, The Goring. They make their omelet with lobster, but since we get good crabmeat here in Richmond, I have substituted the crab. I made this as the hotel does, in individual servings, but I think it could easily be done in a Read More …
This is a traditional English bun for Easter. This version is an adaptation from Bernard Clayton’s Complete Book of Small Breads. On Good Friday, I made the dough, gave it a first rise, and then split it in half. Half I formed into 6 rolls for Holy Saturday, and half I left in bulk, to Read More …
ANZAC Biscuits are a classic buttery cookie from Australia and New Zealand. They were invented during WWI as a suitable treat to ship to ANZAC (Australia and New Zealand Army Corps) troops in Europe since they were very stable and shipped well. This version is adapted from a recipe in Saveur magazine, and makes about Read More …
The Irish Brown Bread reminded me of a very lightly sweetened and low fat bran muffin, so I have thought for some time that I should make it as individual muffins rather than as a loaf. This was a success and had the key advantage of cooking faster (18 minutes vs. 50 minutes for the Read More …
These pork meatballs in a sauce based on caramelized onions are a good example of English cooking – nothing fancy, but very tasty when executed well with good ingredients. This recipe is adapted from Ellen Brown’s The Meatball Cooking Bible. For the Sauce 2 Tbs. vegetable oil 2 Tbs. unsalted butter 4 large onions, Read More …
This is basically a seafood version of shepherd’s pie, with 3 types of seafood in a leek cream sauce. The three types used below – hot smoked salmon, cod, and shrimp – were chosen to provide a variety of flavors and textures. The same basic idea could be done with whatever seafood was available. I Read More …
This is a great special dinner for two, which is really not very hard. I used a sous-vide cooker, which ensured that the steak inside the crust was perfectly cooked, but the steak can also be cooked the old fashioned way, in a frying pan. This is an adaptation from a recipe by Jordan Kenna Read More …
As part of our English themed Christmas dinner, we bought a 6 lb. standing rib roast for 6 people. Following some ideas in Serious Eats, I first salted and peppered the exterior surfaces, and let it stand while I heated my MasterBuilt Electric Box Smoker to 200 degrees. I roasted it in the box smoker Read More …