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United Kingdom (British Recipes)

World Cuisine Recipes

 
   British cuisine has long been the brunt of culinary jokes, yet, betwen its four nations the country has a long culinary history, stretching from the Middle Ages to the present. The growth of new chefs have lately popularized British cookery and the diversity and imprtance of dishes is growing. The effects of the empire has also made British cuisine very diverse, showing influences from all over the globe: particularly the Indian sub-continent and south-east Asia. There is also a growing influence from Afro-Carribean cuisine.
Lean Bacon & Tomato
Ingredients:

1 Tin Of Chopped Tomatoes
4 rashers of lean bacon
2 oxo cubes
2 tablespoons of cooking oil
Salt & Pepper
Cooking Instructions:
Chop the bacon rashers and ensure that all fat is removed. Fry bacon in oil for 4 minutes then drain off excess oil & fat. Place bacon in a saucepan and add the tin of tomatoes. When tomatoes start to bubble add your oxo cubes. Just before serving season with salt and pepper.
Beef Pie
Ingredients:

200 g plain flour
60 g butter
45 g lard
A pinch of salt
1 egg yolk
500 g good quality braising steak
1 large onion
1 beef stock cube
Gravy granules
Steak seasoning or course ground pepper
1 tsp mustard
Cooking Instructions:
Trim any gristle off the beef and cube. Fry until brown then place in a cassarole covered in water, stock cube onions seasoning and mustard. Cook at 160 degrees c for 2.30 hours then stir in a tbsp of gravy granules until it thickens then allow to cool for an hour or until just warm. Meanwhile cube the butter and lard and rub into flour and salt with your fingertips until it resembles breadcrumbs. Rub the egg yolk in then add enough water to bind the mixture. Cut in half and roll out on a floured surface then place in a greased pie dish, trimming the excess edges. Add meat mixture then use the other half of the pastry to make a lid. Brush with a beaten egg then put in an oven pre heated to 190 c. Bake for 45 mins or untill the pie is the color of a varnished oak table. Leave to cool for 15 min before serving with potatoes and veg.
Cheese and Onion on Toast
Ingredients:

Recipe for 4 persons
4 oz grated tasty cheddar cheese
2 oz unsalted butter
Whole milk (1/4 cup)
Cornflour (1 tablespoon)
Fresh ground pepper
Salt to taste
1 medium red onion, peeled and chopped finely
4 Rounds of toasted bread
Cooking Instructions:
Melt butter in a heavy based saucepan, add ground pepper, do not allow butter to brown - add the cornflour and beat like mad until a roué like consistency happens, gradually add the milk and continue to cook over a medium heat until the sauce has
thickened, add the grated cheese and mix in well, once mixed in add the chopped onions and cook gently for 2-3 minutes. Spread the cheese and onion mixture onto the toasted bread and place under a pre heated griller until golden brown.
Christmas Cake
Ingredients:

12 oz Currants
12 oz Golden raisins
8 oz Raisins
8 oz Brown sugar
8 oz Butter or Margarine
10 oz Flour
4 oz Mixed peel
Glace cherries
1/2 Lemon - grated rind
Orange - grated rind
2 oz Chopped almonds
1-1/2 tsp Mixed spice
1 tbs Black treacle (Molasses)
Pinch salt
5 Eggs
Milk if required
Cooking Instructions:
Cream together the butter and sugar, salt, mixed spice, treacle, add eggs one at a time. Stir in the fruit and flour in alternate batches until thoroughly mixed. Use a metal pan about 10" wide x 5" or six inch high, one with a loose bottom is best. Line sides and bottom of pan with wax paper allowing the paper to extend up over the sides by an inch. Put in round pan and bake at 325f for 1 hour and turn down to 300f and continue cooking for at least 2 hours and then check for doneness by inserting thin instrument until it comes out clean. Store upside-down (you put the icing on the bottom and sides) and leave for about 2 weeks in an airtight tin. Poke holes a few inches down into bottom of cake and pour over sherry or brandy. Repeat this procedure two or three times over a two day period. Keep stored in airtight tin. Roll out the marzipan and stick to sides and bottom of cake with melted apricot jam. Leave a few days to dry and ice with the royal icing.
Quick Christmas Pudding
Servings: 5-6
Ingredients:
50 g fresh wholemeal or white bread-crumbs l beaten egg
50 g self-raising flour
l level teaspoon mixed spice
225 g mincemeat
l tablespoon milk
l level tablespoon dark treacle
Cooking Instructions:
Add crumbs to egg in bowl. Sieve the flour and spice and add the mincemeat, milk and treacle. Mix well. Spoon into a greased 600 ml basin, cover with greased greaseproof paper and a layer of foil, tucking edges round rim of basin. Place on upturned saucer in pan with boiling water halfway up basin. Steam for 4 hours. Keep water on boil, refill with boiling water when necessary. Or pressure cook following instructions given in your pressure cooker manual.
Flaming Chicken
Ingredients:

1 cup of finnly diced vegitables
4 chicken breasts, skinnless and diced
2 T chilli powder
4 T hot chilli mustard
Sushi rice
4 T nutted honey
Cooking Instructions:
Boil rice cook chicken till brown add vegitables and a cup of water. Add chili powder and mustard. Add rice and nutted honey, then let simmer untill cooked to a thickened consistency. Serve with a light tossed garden salad and a glass of red wine.
 
Tuna Pie
Ingredients:

Large tin tuna in brine
2 hard boiled eggs
Little flour and butter
Half pint of milk
Ready made puff pastry
Cooking Instructions:
Preheat oven to about gas mark 7 (approximately 425 degrees F, 220 C). Melt butter, mix in flour and most of milk, bring to boil. Stirring constantly or heat in microwave till thickened sauce is made. Add drained tuna chunks and chopped hard boiled egg. On a large baking tray put half of pastry, rolled out quite thin {grease and flour tray to prevent sticking}, spread tuna mix over leaving about half inch all round edge, brush milk around edge and place other half of rolled out pastry on top and seal and flute edghes. Brush milk or beaten egg over top and put in hot oven until top is browned and pastry is crispy (about 20 mins depending on oven). Serve with either salad or chips, this also keeps well to have cold the next day.
Yorkshire Pudding
Servings: 4
Ingredients:
¼ cup of bacon dripping
½ cup milk
1 egg, well-beaten
½ cup sifted all-purpose flour
¼ teaspoon salt
Cooking Instructions:
Combine well-beaten egg and milk; beat till light. Gradually beat in sifted flour and salt; beat with dover beater till smooth. Let stand 30 minutes. Put the bacon dripping into an 8"x8" baking pan or divided up between 6 large muffin tins. Heat in oven, make sure you watch pan as it will start to smoke! Pour batter into hot pan; bake in hot over till done.
Haggis
Ingredients:

2 onions
2 sheep's hearts
400g lambs' liver
50 g oatmeal
75 g shredded suet
2 tblsps chopped sage
Pinch of mixed spice
Freshly ground black pepper
Butter for greasing
Cooking Instructions:
Place the onions, hearts and liver in a saucepan, cover with water and bring to the boil. Reduce the heat and simmer for 40 minutes, then drain reserving a little of the cooking water. Pass the meat and onions through a mincer or chop finely in a food processor. Stir in the oatmeal, sage,mixed spice, a little of the cooking liquid with plenty of black pepper. Grease an 800 ml overproof pudding bowl. Place the haggis mixture in the bowl and cover with greased foil tying the foil on with string. Place the bowl in a saucepan on a trivet. Fill the pan with boiling water to come half way up the sides of the bowl, cover, then return to a gentle boil and steam the haggis for 2 hours, topping up with boiling water as necessary. Turn the haggis out and serve in portions with mashed potato and chappit neeps (mashed turnip).
Hokey Pokey Biscuits
Ingredients:
150 g Non-Dairy Margarine
1/2 cup Castor Sugar
1 Tablespoon Golden Syrup
1 teaspoon Baking Soda
1 Tablespoon Soy Milk
1 3/4 cups Wheat-Free Flour
Cooking Instructions:
Place margarine, sugar and golden syrup in a large saucepan. Heat, stirring constantly until all is melted and mix is close to boiling. Allow to cool slightly. Dissolve baking soda in hot milk and add to cooled mixture and stir well. I then add 1 1/4 cups of buckwheat flour and 2/4 cup of rice flour and mix well. You can also add some sultanas and dairy-free chocolate chips as well. Roll into small balls on tray and flatten with a fork Bake 8-10 mins at 180 celcius.
Applesauce Muffins
Ingredients:

1 cup applesauce
1/2 cup non-dairy margarine melted
1/2 cup brown sugar
1 1/3 cup wheat-free flour
1 teaspoon baking soda
Cooking Instructions:
Put first three ingredients in a bowl and mix well. Add remaining ingredients and blend just until mixed. Fill muffin tray 2/3 full and bake 20-25 mins (10-15 min for small muffins) at 190 celcius. I use a combination of 1 cup buckwheat flour and 1/3 cup of rice flour for this recipe. I use a very small muffin tray and freeze these muffins for my 3 year old son to take to Kindy.
Ham & Pineapple Topknots
Ingredients:
4 Ham Steaks
4 Crumpets
100 g (4 oz) English Cheddar, grated
2.5 ml (1/2 tsp) dry mustard
30 ml (2 tsp) fresh milk
4 pineapple rings 
Watercress to garnish
Cooking Instructions:
Slowly grill ham steaks. Toast crumpets at same time. Mix cheese, mustard and mild together. Spread on top of each toasted crumpet and grill until golden brown. Place grilled ham steaks on top of toasted cheese and crown with rings of pineapple. Heat through under grill. Garnish with sprigs of watercress.
Lunchtime Salad
Ingredients:
1 medium pear, cored and chopped
2 tbsp lemon juice
6 oz cucumber, chopped
2 medium carrots, grated
4 oz white cabbage, shredded
6 oz Red Leicester cheese, cubed
3 oz natural yogurt
2 tbsp salad cream
1/2 tsp dried mixed herbs
2 tomatoes, cut into wedges
Wholemeal bread rolls
Cooking Instructions:
Dip chopped pear into lemon juice and mix with vegetables and cheese. Mix together yogurt, salad cream and herbs. Pour over salad and arrange tomato wedges around the edge. Serve with wholemeal bread rolls.
Steaks with Stilton Cheese Sauce
Ingredients:
Two 6 oz Sirloin or Filet Mignon Steaks
One half cube butter
One small onion - finely chopped
Two tablespoons sherry
4 Fluid ounces Heavy Cream
4 ounces Stilton Cheese, crumbled
One tablespoon chopped chives
Cooking Instructions:
Grill or broil steaks to your liking. Melt butter in saucepan and cook onion until soft. Add sherry and boil to reduce slightly. Add cream and boil for one(1) minute. Stir in Stilton Cheese and chives. Serve steaks with sauce, baby red potatoes and fresh or frozen green beans.

World Cuisine Recipes

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