British Food Recipes 3A selection of gourmet food recipes from Barbara Jago-Ford co-owner of The British
Shoppe.
Recipe Links:
1,
2,
3,
4,
5,
6,
7,
8,
9,
10,
11,
12,
14,
15,
16,
17,
18,
19,
20,
21,
22,
23,
24,
25,
26,
27,
28,
29,
30,
31,
32
|
|
|
Featured Product
|
Trifle - The Great British Pudding
During the 18th century the traditional custard cups developed
into a number of different sweet dishes – one example is the Trifle which is
of a richer and more elaborate nature. The recipe below is a quick and easy
one for summer.
1 small pound cake
1 can of fruit cocktail, drained
1 can of
Ambrosia Devon Custard
1 pint of whipping cream
4 ounces of medium sweet sherry
6 ounces of
raspberry or strawberry jam
1
Cadbury’s Flake
Cut pound cake into 1” slices, spread with
jam and line in your favorite serving bowl. Pour over the sherry. Empty
the drained fruit cocktail (reserving a couple of cherries for the top) and
spread over the pound cake. Pour the
Ambrosia Devon Custard over the top if the fruit and chill for two
hours. Whip the fresh cream and spread over the custard. Decorate with the
cherries and crumbled chocolate
(Cadbury) flake.
Coronation Chicken
*Created in 1953 by Cordon Blue School in London in honor of Queen
Elizabeth's II coronation*
5 lbs. chicken, cooked
2 tbsp. butter
1 small onion, finely chopped
1 1/4 tbsp. curry paste (Patak's)
1 1/4 tbsp. tomato puree
1/2 cup red wine
1 bay leaf
Juice from 1/2 a lemon
1
Thursday Cottage Apricot Jam 12 oz. jar
1 1/4 cups of mayonnaise
1 cup and 1 tbsp. whipping cream
Salt and pepper
Cucumber, sliced to garnish
Remove all flesh from chicken and dice. In small pan heat butter
and onion and cook for 3 minutes; add curry paste, tomato puree,
wine, bay leaf and lemon juice. Simmer uncovered for 10 minutes
until well reduced. Strain and cool. Beat the reduced sauce into
mayonnaise and apricot jam. Whip fresh cream until softly stiff
and fold into the mixture. Season, adding a little lemon juice.
Toss the chicken pieces into the sauce and garnish with sliced
cucumber. Serves 8.
High Tea
- Baked Beans on Toast
High Tea is often confused with afternoon tea. Many people
mistakenly refer to Afternoon Tea as High Tea, because they think
it sounds regal and 'posh' when actually, High Tea is a dinner
eaten at a 'high' table rather than a low tea table. High Tea is a
substantial evening meal (5 to 7 PM approximately) where
traditional British favorites like Shepherds Pie, Welsh Rarebit, a
little piece of fish or even beans on toast are served.
Here is a simple High Tea suggestion:
Baked Beans on Toast
Serves 2
Two slices of good grain or wheat bread toasted.
Butter for toast
One tin of
Heinz Baked Beans warmed and divided between the hot buttered
toast.
Serve with a Brown Betty full of good quality leaf tea, e.g.,
"Rather Jolly Tea Co."
Front Parlour blend. Or, if you prefer tea bags, "Kismet"
English Breakfast tea. Milk and sugar to taste.
Enjoy!
Recipe Links:
1,
2,
3,
4,
5,
6,
7,
8,
9,
10,
11,
12,
14,
15,
16,
17,
18,
19,
20,
21,
22,
23,
24,
25,
26,
27,
28,
29,
30,
31,
32
Top |
|
|
|
|
