Posted: November 9th, 2009 | Author: the chefs | Filed under: recipes | Tags: arnold, bennett, breakfast, british, cream, egg, eggs, haddock, omelette, smoked, snack | 1 Comment »
Gently poach the haddock in the milk in a covered pan until it begins to flake. Pick the meat from the skin and bones, sieve the milk and let it cool. In a saucepan, melt 1 1/2 tablespoon butter and add the flour. Whisk in the milk in batches and boil to form a creamy sauce. Turn off the heat and beat in the yolks and cheese (keep some extra to finish the dish). Finish with the fish flakes and cream, and season with salt and pepper. Beat the eggs in a bowl and season lightly. Heat the remaining butter in a heavy-based omelette or frying pan and let it foam before adding the eggs. Stir them a bit and then let them set on the bottom. While the top is still creamy, pour the fish sauce over, sprinkle the rest of the cheese and place the pan under a hot grill until golden brown. Slide the omelette to your serving platter and sprinkle with fresh parsley or a herb of your choice.
Posted: November 9th, 2009 | Author: the chefs | Filed under: recipes | Tags: batter, breakfast, british, crumpet, crumpets, pancake, snack, yeast | No Comments »
Heat the water-milk mixture to hand hot, dissolve the sugar and add the yeast. Let it rest for 10 minutes. Sift the flour together with the salt and beat into the tepid liquid. Cover with a damp kitchen towel and let it ferment for at least 1 hour (or overnight in the fridge). If you have those 3/7,5cm cookie cutter metal rings at home, grease them with butter. Place them in a large heavy-based frying pan over a medium heat, add a little butter and spoon in about 2-3 tablespoon batter. Cook until the rounds start to harden all around (about 1-2 min), but are still creamy on the top. Remove the rings and flip them over and cook for a further 2min, until golden. Transfer the crumpets to a wire rack while you keep on cooking the rest. Serve with butter, honey or any other sweet or savoury topping.
Posted: November 9th, 2009 | Author: the chefs | Filed under: recipes | Tags: american, blackberry, british, dessert, muffin, muffins, pecan, snack | No Comments »
In a bowl, beat the eggs with the cream and zest. Sift the flour with the baking powder and sugar, and mix in the berries and the nuts. Start combining this dry mixture with the egg one and, when you get to two-thirds of it, add the melted butter and carry on with the rest of the flour. Butter the muffin pan and dust it with flour (or use paper moulds). Fill them two-thirds full and bake in a 190C oven for 20min or until a toothpick comes out clean.
Posted: November 9th, 2009 | Author: the chefs | Filed under: recipes | Tags: american, blueberry, british, dessert, muffin, muffins, oat, snack | No Comments »
Mix the milk and lemon and leave to sit for a few minutes. Add the quick oats to the milk/lemon juice mixture and stir. Beat 1 large egg lightly and melt a 1/4 the butter. Stir them into the milk/lemon juice/oats mixture. Set aside. Mix the rest of the solids in a bowl (flour, baking powder, baking soda, salt). Separately, dust the berries with a little flour, just to coat them. Add the dry mixture into the liquid until blended, but still lumpy. Fold in the berries to finish the dough. Butter the muffin pan and dust it with flour (or use paper moulds). Fill them two-thirds full and bake in a 190C oven for 20min or until a toothpick comes out clean.
Posted: November 9th, 2009 | Author: the chefs | Filed under: recipes | Tags: american, basic, berries, berry, british, dessert, muffin, muffins, nut, snack | No Comments »
Lightly whisk the eggs, cream and zest in a bowl. Sift the dry ingredients together and add the berries and/or nuts, until coated. Start adding the dry ingredients to the egg mixture and stir until two-thirds are mixed. Add the melted butter and finish with the rest. Butter the muffin pan and dust it with flour (or use paper moulds). Fill them two-thirds full and bake in a 190C oven for about 20min or until a toothpick comes out clean.
Posted: November 9th, 2009 | Author: the chefs | Filed under: recipes | Tags: american, british, chip, chocolate, dessert, muffin, muffins, snack | No Comments »
Lightly whisk the eggs, cream, brown sugar and zest in a bowl. Sift the rest of the dry ingredients together and add 3/4 of the chocolate. Start adding the dry ingredients to the egg mixture and stir until two-thirds are mixed. Add the melted butter and finish with the rest. Butter the muffin pan and dust it with flour (or use paper moulds). Fill them two-thirds full, sprinkle with the rest of the chocolate and bake in a 190C oven for about 20min or until a toothpick comes out clean.
Posted: November 9th, 2009 | Author: the chefs | Filed under: recipes | Tags: american, british, cupcake, dessert, devil, food, muffin, muffins, snack | No Comments »
Preheat the oven to 180C. Line your muffin pans with the muffin paper cups. Sift together the flour, baking soda, baking powder and salt. Mix in the sugar and brown sugar. In a food mixer, beat the eggs and start adding the dry ingredients, 1/3 at a time. When they are finished, add the butter and the coffee, dissolved in the warm water. Sift the cocoa powder and mix it in to the dough. Fill two-thirds of each paper cup and bake for about 15min or until a toothpick comes out clean. To prepare the icing, mix the cream cheese and icing sugar in a food mixer, until well blended. Reduce the speed and add the vanilla extract and lemon juice. Let the cupcakes cool a bit before covering them with the icing.
Posted: November 9th, 2009 | Author: the chefs | Filed under: recipes | Tags: american, british, brown, hash, onion, onions, potato, potatoes | No Comments »
Peel and grate the potatoes. Put them in a tea towel and squeeze most of the moisture out. Mince the onion, add to the potato and season with salt. In a heavy based frying pan over medium heat, add the oil (don’t let it smoke). Add 2 heaped tablespoon of the mixture and flatten it into a round. You can make as many as you can fit into the pan. When they get golden and crispy on one side, flip them over until the other side is also done. You can also make one big hash brown and cut it into portions.
Posted: November 9th, 2009 | Author: the chefs | Filed under: recipes | Tags: british, course, kidney, main, mushroom, pie, steak | No Comments »
Cut beef and kidneys into big cubes. In a bowl, mix the meat with the flour. Heat the oil in a heavy-based frying pan and brown the meat on all sides. Do this in batches so as not to overfill the pan. Transfer into a saucepan. Deglaze the frying pan with the wine and scrape with a wooden spatula. Pour this liquid into the saucepan. Sweat the minced onions in the frying pan and add to the meat. Season with the Worcestershire sauce, mustard, tomato purée, bay, thyme, salt and pepper. Cover the meat with water, bring to the boil, then turn down the heat to a gentle simmer. Cover and cook for about 1 1/2 hour, until the meat is tender. Check the seasoning and let the filling cool down. Sweat the halved mushrooms in a frying pan and add to the filling. Spoon in to a pie dish, brush the edges with yolk and cover it with the pastry. Make a little hole in the middle to let any steam out and make decorations with the trimmings. Brush with a mix of yolk and water to glaze and bake in a 200C oven for 30min until golden.
Posted: November 9th, 2009 | Author: the chefs | Filed under: recipes | Tags: banger, bangers, british, course, gravy, main, mash, onion, onions, potato, potatoes | No Comments »
Quarter the potatoes and boil them in salted water until soft. Slowly fry the sausages, in a heavy based frying pan over a medium heat, turning them from time to time until firm and cooked (20min). If you want to speed up the process, you can cover the pan for a few minutes. Set aside and keep warm. For the gravy, slice the onions thinly and stir fry them in the sausage pan with butter until softened and golden. Stir in the sugar and flour. Once incorporated, add the vinegar and wine and boil to release the alcohol. Pour the stock/water and let the gravy cook uncovered until reduced and slightly thickened. Adjust the seasoning to taste with salt and pepper. Finish the mash: drain the hot potatoes and mash them in the pan. Add the milk over a medium heat. Turn the heat off and stir in the butter, seasoning with salt and pepper. Serve the bangers on the mash and dress them with the gravy.
