British American Group

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Many thanks to RecipeSource.com!

Yorkshire Pudding
Categories: Breads Londontowne
Servings: 2
2 ea Eggs
1 1/2 c Flour
1 x Salt, pinch
1 x Milk
2 T Beef fat

Beat eggs and salt slightly with fork. Add flour gradually, beat, add milk a little at a time until smooth. Add more milk to make a batter like a rather thin pancake batter. Let stand 1 hour. Put 2 tablespoons beef fat in baking pan and heat in oven. Pour batter on hot fat. Bake 20 minutes in 425 degree oven. The PERFECT accompaniment to Rib Roast!

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Moist Chocolate Cake (English)
Categories: Cakes/choc, English
Yield: 4 servings
3 oz Drinking chocolate
4 oz SR flour
6 oz Margarine
6 oz Caster sugar
3 Eggs, well beaten
1 tb Hot water

FILLING
2 oz Margarine
2 oz Drinking chocolate
4 oz Icing sugar
Water or milk to Mix, if required

GLACE ICING
6 oz Icing sugar
2 oz Drinking chocolate
2 tb Water to mix,approx

Set oven to 350/F or Mark 4. Grease and line two 8 inch sandwich tins. Sieve together the flour and drinking chocolate. Cream the margarine and sugar together in a bowl until light and fluffy. Beat in the eggs, a little at a time, adding a tablespoon of the flour mixture to prevent curdling. Fold in the remaining flour and chocolate mixture and stir in the hot water. Put the mixture into the tins and smooth the tops. Bake for 25 minutes or until the surface springs back when pressed lightly. Remove the cakes from the tins and cool on a wire rack.

Buttercream fllling: mix all the ingredients together until smooth and light. Spread on one of the cakes and sandwich together.

Icing: add the water to the sugar and the drinking chocolate to form a thick paste and coat the top of the cake before serving.

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Bacon Supper Snack
Serving Size : 4
Categories: Pork & Ham
8 Slices Gammon
14 1/2 Ounce Tin Tomatoes
Stuffing:

1/2 Ounce Butter
2 Ounces Mushrooms — Chopped
3 Ounces Soft White Bread Crumbs
Salt And Pepper
1/2 Teaspoon Mixed Herbs
Egg To Bind — Beaten

Melt butter and gently fry mushrooms for 2 minutes. Combine with breadcrumbs, salt, pepper and herbs. Use just sufficient beaten egg to bind – about 3 tablespoonfuls. Divide stuffing between bacon slices. Roll up and secure each, if necessary, with a wooden cocktail stick. Cook for 5 minutes under a hot grill, turning once. Remove sticks and place bacon rolls in an oven dish, in a single layer. Press tomatoes through a sieve into a saucepan. Season to taste and bring to the boil. Pour oven bacon rolls and cook in a very moderate oven (350 F) for 30 minutes. Serve with creamed potatoes and, if liked, a tossed green salad.

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Clotted Cream
Serving Size: 6
Categories: Dips, Sauces, Gravies, Marinades, Tea

1 cup heavy cream — room temperature
1/3 cup sour cream — room temperature
1 Tablespoon confectioner’s sugar

One hour before serving, pour the heavy cream into a bowl and whip until soft peaks form. Whisk in the sour cream and sugar; continuing to beat until the mixture is very thick. Place in refrigerator and chill until it is time to serve.
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NOTES : If you want to make this ahead of time, it should last 4-6 hours in the refrigerator.

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Highland Sausage Roll
Serving Size : 4
Preparation Time :0:00
Categories: Meats, Main Dish, Appetizers

10 oz Venison (trimmed weight)
6 oz Belly of pork (trimmed wt.)
2 oz Pitted prunes
1 sm Onion
Remains of a pot of tea
3 tb Port
Allspice, thyme or Worcester
1 lb Ready-made puff pastry
Beaten egg to glaze

Mince the meats fairly finely, chop the onion very finely and mix together. Season with a good grinding of pepper – but no salt – and some allspice, thyme or a few shakes of Worcester sauce. Pour on the port and mix well, then cover and leave for several hours or overnight to allow the flavours to blend. Cover the prunes with cold tea and leave to soak for several hours.

Season the sausagemeat with salt and roll it into a long, fat sausage shape. Roll the pastry out to a rectangle and lay the “sausage” down the length of it. Lay the whole drained prunes on top of the meat. Damp one long edge with beaten egg, roll up carefully and seal. Alternatively you may like to enclose the sausage in a decorative pastry plait. In this case, roll the pastry out to a square, lay the “sausage” down the centre and place the whole drained prunes on top. Cut the pastry diagonally into 1/2-inch strips on either side of the meat. Damp the end of each pastry strip with beaten egg then fold the strips alternately from each side, over the meat to create a plait effect. Seal the pastry ends.

Slide the pastry parcel on to a damp baking sheet and glaze the top. If you have made a sausage roll, decorate it with pastry leaves and make one or two steam slits in the top of the pastry. Bake at 425 F (220 C) gas mark 4 for a further 25 minutes or so.


The Hot Crossed Bun

THE BUNS:
1/4 cup Sugar
1/2 cup warm Water
1/2 cup warm Milk
1 tbsp dried Yeast
1 lb unbleached Flour
1 tsp Salt
1 tsp Cinnamon
1 dash ground Cloves
1 dash Allspice
1/4 cup Raisins or Currants
1/4 cup Mixed Peel
1/4 cup melted Oleo
1 beaten Egg

Place the yeast, water, milk, and 1 tsp of sugar into a bowl. Mix, cover, then leave in a warm, draft-free place for 20 mins until thickened.

Add flour, spices, salt, remaining sugar, raisins/currants and mixed peel into a bowl. Make well in the center of mix, add butter, egg, yeast mixture. Sometimes I add a dash of Vanilla Extract at this point. Stir, work into a dough. Knead until it reaches an elastic consistency. Place dough into a bowl, cover with towel and leave to rise in warm place for about one hour or until double in size.

Punch dough down, then knead again for a few minutes. Divide into 12 buns. Place buns on greased baking sheet; leave enough space for the buns to rise. Cover and let rise for 45 minutes.

THE CROSSES: 4 tbsp plain flour, 1 tbsp icing or caster sugar, water Mix flour and sugar, carefully add water (first by the tsp, then by the drop!) to form smooth paste. Create a cross-shaped mark on each bun with a dull knife. Using a piping bag, pipe the paste over your cross shaped indentation. Place buns in oven at 425�F/200�C/gas mark 7 for 20 mins until golden brown.

THE GLAZE: 2 tbsp sugar, 2 tbsp water Melt the sugar in the water on a low heat. With a pastry brush, brush the hot buns with the glaze and allow them to cool.


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