Day 75 - My biggest EVER 'Make'!
our kitchen before and now after
For the past 3 years I've been living in a house with my husband that needed COMPLETE renovation. We started with the electrics and the heating and guttering, then moved on to the bedrooms and the bathroom and FINALLY it's the turn of my kitchen (I say my because lets be honest, it is!). Being from Lewisham, and having grown up in a council flat, I really couldn't moan about the dated galley kitchen that was here before - it had plenty of work surface, cupboards and a cooker, but it was absolutely freezing, and whenever people came over to eat I'd be stuck in the kitchen cooking like Cinderella on my own while they sat chatting and laughing whilst gulping the wine in the diningroom. It took us a lot of hard graft and arguments to get it to where it is now, and we were helped by a great builder - Tony Chard. My new BFF is the black handsome beauty in the background.. please give a warm welcome to Arthur the Aga. He's not a 'real' Aga he's more a range cooker, so has 2 electric ovens on the bottom, a slow cooker top left, and a grill top right. He has gas hobs with a long one in the middle for a griddle pan.... I'm off to play with him!
Day 71 - Ice cream float
OK, OK! I know this is originally from Philadelphia and not a true British thing, but ask anyone over the age of 30 if they remember ice cream floats when they were younger and I'm sure they'll smile and say it was a part of their British childhood. I distinctly remember my Granddad making me my first one with cream soda and a rich clotted vanilla ice cream. I recreated it today after a good few years and the first taste and the froth bought back so many good memories.
Ingredients
1. Any fizzy drink you like - though cream soda, coke or cherryade are the best!
2. 2 good scoops of real vanilla ice cream
3. a long glass, or here I used an old wide rimmed jam jar
4. a nice stripy straw for childhood memory effect :)
Instructions:
1. pour the fizzy drink in first, around half full
2. add in the ice cream and watch it fizz
3. get a long spoon and give it all a good dig around, eating the ice cream and slurping as you go.
Enjoy :)
Ingredients
1. Any fizzy drink you like - though cream soda, coke or cherryade are the best!
2. 2 good scoops of real vanilla ice cream
3. a long glass, or here I used an old wide rimmed jam jar
4. a nice stripy straw for childhood memory effect :)
Instructions:
1. pour the fizzy drink in first, around half full
2. add in the ice cream and watch it fizz
3. get a long spoon and give it all a good dig around, eating the ice cream and slurping as you go.
Enjoy :)
Day 70 - Homemade scotch eggs
Fortnum & Mason claims to have invented the Scotch egg in 1738. They came up with is as a way to enjoy food on the move in the new horse drawn carriages, and now they're a firm British picnic favourite. I stupidly made a batch up one summer when we went to the park with a few friends and their kids, and now every time we see each other for a get together/buffet, I'm asked to make them (I don't mind really!) So, inspired by Heston's recipe with Waitrose, here's a link to my version and recipe of the Scotch egg.
Click here to view my Scotch egg recipe >>
Click here to view my Scotch egg recipe >>
Day 67 - Fish pie
Sticking with British pie week, today I made a homely fish pie.... thankfully no pastry topping to give myself a break, and instead a rich creamy mash.
The history of Fish Pie
A traditional British dish, fish pie is usually made with white fish and a white sauce, made using the milk the fish was poached in. Prawns and hard boiled eggs are also often added. Some use a pastry casing, but mashed potato as a topping is the most common form, with a grating of cheese on top to brown it off and make it all lovely and crispy. it is also referred to as a Fisherman's pie - mainly because it's similar to a Shepherds pie, but uses fish instead of meat.
Ingredients:
250g uncooked, shelled king prawns (Atlantic are the best!)
300g coley fillets (or cod but coley is cheaper, in abundance and just as good!)
1 x 150g tin red salmon fillet (de-boned)
150g peas
3 x large eggs roughly chopped (hard boiled)
1 large onion
1 sachet of white sauce
Milk (to make up the white sauce mix!)
half of a small wine glass of white wine
Grated parmesan cheese (enough to give a fine covering to the top of your dish)
seasoning (sea salt and black pepper corns)
-serves 4-
Instructions:
1. Boil, shell and leave to one side your eggs
2. Make your mash potato and leave to one side
2. Roughly chop the onions and pop them into a heated pan. Continue to cook until the onions are nicely softened. In the mean time, you can make up your white sauce.
3. Add to the onions your white wine and plenty of seasoning.
4. Add to the onions your fish, peas and white sauce. Mix well so that everything has a nice coating of sauce. Transfer the mixture into an oven proof deep dish
5. Scatter the boiled eggs over the top of the fish mixture and then carefully spread the mashed potato over the top of the dish so that everything is covered. Taking a fork, prick at the potato to make small peaks – these will crisp up in the oven and give a lovely golden topping.
6. Sprinkle over your grated cheese and then put the dish into a pre-heated oven (gas mark 6) for approx half an hour – or until you can insert a knife to the centre of the dish and then when it comes out, it’s boiling hot.
The history of Fish Pie
A traditional British dish, fish pie is usually made with white fish and a white sauce, made using the milk the fish was poached in. Prawns and hard boiled eggs are also often added. Some use a pastry casing, but mashed potato as a topping is the most common form, with a grating of cheese on top to brown it off and make it all lovely and crispy. it is also referred to as a Fisherman's pie - mainly because it's similar to a Shepherds pie, but uses fish instead of meat.
Ingredients:
250g uncooked, shelled king prawns (Atlantic are the best!)
300g coley fillets (or cod but coley is cheaper, in abundance and just as good!)
1 x 150g tin red salmon fillet (de-boned)
150g peas
3 x large eggs roughly chopped (hard boiled)
1 large onion
1 sachet of white sauce
Milk (to make up the white sauce mix!)
half of a small wine glass of white wine
Grated parmesan cheese (enough to give a fine covering to the top of your dish)
seasoning (sea salt and black pepper corns)
-serves 4-
Instructions:
1. Boil, shell and leave to one side your eggs
2. Make your mash potato and leave to one side
2. Roughly chop the onions and pop them into a heated pan. Continue to cook until the onions are nicely softened. In the mean time, you can make up your white sauce.
3. Add to the onions your white wine and plenty of seasoning.
4. Add to the onions your fish, peas and white sauce. Mix well so that everything has a nice coating of sauce. Transfer the mixture into an oven proof deep dish
5. Scatter the boiled eggs over the top of the fish mixture and then carefully spread the mashed potato over the top of the dish so that everything is covered. Taking a fork, prick at the potato to make small peaks – these will crisp up in the oven and give a lovely golden topping.
6. Sprinkle over your grated cheese and then put the dish into a pre-heated oven (gas mark 6) for approx half an hour – or until you can insert a knife to the centre of the dish and then when it comes out, it’s boiling hot.
Day 63 - Slow cooked shin of beef
Slow cooked shin of beef
Slow cooking is one of the most common forms of British cooking. We're a nation that's always liked to use every bit of an animal, and slow cooking is the only want to get the most out of it and ensure it's actually edible. Once an extremely cheap cut of meat that would often be thrown away or just used for stocks and soups, shin of beef is trendy again on the British menu. Although this is great for the animal in that we're once again open to utilising it all, it also means that the prices have been pushed up, and in the same way that Oxtail was once a cheap cut, we're now paying premium for both. Anyway, here's my recipe for a very easy, perfect Sunday afternoon slow cooked shin of beef.
Ingredients:
2 tablespoons olive oil
1 small bunch of fresh thyme
1 tin chopped tomatoes
1 cup of red wine
1 clove crushed garlic
1 shin of beef
3 carrots, cubed
2 courgettes, roughly chopped in to 2cm chunks
Ground black pepper & sea salt for seasoning
- serves 3 -
Instructions:
1. Seal the beef in the oil on a high heat, turning for around 5 minutes until it is browned all over
2. Transfer the meat to a casserole dish, add in all of the thyme, tomatoes, wine and garlic.
3. Season well, bring to the boil on the hob and then add on a tight lid and place it in the oven at 90 degrees for 3 hours.
4. Remove from the oven, give a good stir and the meat a turn, then add in the carrots and courgettes and return to the oven for another 2 hours
5. Serve on a big platter dish with oodles of mash potato and a big spoon to soak up the juices.
Enjoy :)
Ingredients:
2 tablespoons olive oil
1 small bunch of fresh thyme
1 tin chopped tomatoes
1 cup of red wine
1 clove crushed garlic
1 shin of beef
3 carrots, cubed
2 courgettes, roughly chopped in to 2cm chunks
Ground black pepper & sea salt for seasoning
- serves 3 -
Instructions:
1. Seal the beef in the oil on a high heat, turning for around 5 minutes until it is browned all over
2. Transfer the meat to a casserole dish, add in all of the thyme, tomatoes, wine and garlic.
3. Season well, bring to the boil on the hob and then add on a tight lid and place it in the oven at 90 degrees for 3 hours.
4. Remove from the oven, give a good stir and the meat a turn, then add in the carrots and courgettes and return to the oven for another 2 hours
5. Serve on a big platter dish with oodles of mash potato and a big spoon to soak up the juices.
Enjoy :)
Day 61 - Leeks & St David's Day
Crab and leek soup
There's nothing more homely than a big bowl of warm soup, soaked up with some crusty fresh bread. Feeling as though I've left 'Wales' out a bit in my Challenge so far, and what with it being St David's Day - I thought I'd go with the national emblem of Wales and make this delicious pea and leek soup. The recipe can be found on my recipe blog - although here I've also added in some crab. You can of course leave that out if you'd prefer. www.whatiatelastnight.com
The history of the Leek & its association with WalesThe history of why Welsh men and women wear leeks on their clothing can be traced back at least seven hundred years. According to one legend recorded by the English poet Michael Drayton in the early 1600’s, the leek was associated with St. David the Patron Saint of Wales who died in 589 AD. It is possible that the poet made up the story; however it tells how St. David ordered his soldiers to wear the leek on their helmets in a battle against the hated pagan Saxon invaders of Britain. The battle itself is also said to have taken place in a field full of leeks.It is also claimed that by placing a leek under a pillow at night, young maidens could see the features of their future husbands. And today, each year on St. David's Day the leek is worn in the cap badges of every soldier in every Welsh regiment. Outside the army however, many other people have substituted the daffodil for the leek, perhaps because it looks more attractive and certainly smells a little sweeter :)
The history of the Leek & its association with WalesThe history of why Welsh men and women wear leeks on their clothing can be traced back at least seven hundred years. According to one legend recorded by the English poet Michael Drayton in the early 1600’s, the leek was associated with St. David the Patron Saint of Wales who died in 589 AD. It is possible that the poet made up the story; however it tells how St. David ordered his soldiers to wear the leek on their helmets in a battle against the hated pagan Saxon invaders of Britain. The battle itself is also said to have taken place in a field full of leeks.It is also claimed that by placing a leek under a pillow at night, young maidens could see the features of their future husbands. And today, each year on St. David's Day the leek is worn in the cap badges of every soldier in every Welsh regiment. Outside the army however, many other people have substituted the daffodil for the leek, perhaps because it looks more attractive and certainly smells a little sweeter :)
Day 60 - Cullen Skink
Cullen Skink
I like to add tarragon to my Cullen Skink - it's by no means traditional, but I think it goes really well with the smoked haddock. (P.S) take no notice of the pale nasty looking pic- this was taken before completely cooked!
Ingredients:
1 tblspn olive oil
1 large white onion, chopped
3 large potatoes, cubed (no need to peel, just wash the skins)
400g undyed boneless smoked haddock fillets, cubed to approx 2cm pieces
1 heaped teaspoon dried tarragon
2 dried bay leaves
450ml full fat milk
Salt & pepper to season
- serves 4 -
Instructions:
1. Place the onions in to a large saucepan with the olive oil and cook on a medium heat until soft (not coloured)
2. Add the potatoes, tarragon, bay leaves and milk, give a good stir, then cover with a lid and leave to simmer for 20 minutes.
3. Remove the lid, add in the haddock, replace the lid and simmer for a further 5 minutes.
4. Remove the lid and cook for a further 5 minutes, or until the potatoes are completely soft and the fish cooked through.
5. Season and ladle in to nice big soup bowls.
Enjoy :)
The history of Cullen Skink
In the 1890s, the Scottish fishing town of Cullen made do with readily available smoked haddock due to a shortage of meat in order to make their usual 'Skink' soup - traditionally made with beef shins. I like to think of it as our take on a crab chowder :)
Ingredients:
1 tblspn olive oil
1 large white onion, chopped
3 large potatoes, cubed (no need to peel, just wash the skins)
400g undyed boneless smoked haddock fillets, cubed to approx 2cm pieces
1 heaped teaspoon dried tarragon
2 dried bay leaves
450ml full fat milk
Salt & pepper to season
- serves 4 -
Instructions:
1. Place the onions in to a large saucepan with the olive oil and cook on a medium heat until soft (not coloured)
2. Add the potatoes, tarragon, bay leaves and milk, give a good stir, then cover with a lid and leave to simmer for 20 minutes.
3. Remove the lid, add in the haddock, replace the lid and simmer for a further 5 minutes.
4. Remove the lid and cook for a further 5 minutes, or until the potatoes are completely soft and the fish cooked through.
5. Season and ladle in to nice big soup bowls.
Enjoy :)
The history of Cullen Skink
In the 1890s, the Scottish fishing town of Cullen made do with readily available smoked haddock due to a shortage of meat in order to make their usual 'Skink' soup - traditionally made with beef shins. I like to think of it as our take on a crab chowder :)
Day 58 - Don't try this at home kids!!
rhubarb jelly & custard ice cream
So, I knew there would come a point where I attempted/tasted something whilst doing this Challenge that didn't work/tasted foul... this ticked both boxes. I thought it'd be a nice idea to use traditional rhubarb and custard flavours, and make a rhubarb jelly, with a custard ice cream. It all sort of turned out looking the right colour, but the jelly had no flavour and the consistency of blllleerrrrr and to the custard ice cream, I stupidly added strings of the cooker rhubarb that we just tough and nasty and killed any vanilla/custard flavour that might have been in there. Oh well, try and try again (although Hubby told me "don't bother"!)
Day 51 - Lemon tart
lemon tart
As a child, I didn't like 'tarts' - jam tarts, lemon tarts, treacle tarts, custard tarts.. I tried them all. But it was the pastry casing that I used to find boring and dry, and so would prefer a lovely light sponge or a wibbly wobbly jelly. Since meeting my husband (he loves a tart - ooer!) I've given them another chance. Some have been better than others, but I still wouldn't have chosen any over another option as a treat....until I made my this, my own lemon tart! Oh my gosh this is good *blows out a tune on the trumpet*. The pastry is rolled so thin that it becomes crispy and light, and the lemon curd type filling has a refreshing moreish zing that keeps you coming back for thirds. It's often wheeled out in our house as a dinner party favourite - and never seems to disappoint. The recipe can be found on my recipe blog as 'limoncello tart' - but no need for the limoncello in order to turn it in to a great British classic :) www.whatiatelastnight.com
The origin of the lemon tart
Lemon Curd Tarts originate from late 19th and early 20th century England. They used to be much denser and sponge-like compared to this lighter crisper pastry tart, and that's thanks to the French influencing the evolution of our lemon tart to make it more like their tarte au citron
The origin of the lemon tart
Lemon Curd Tarts originate from late 19th and early 20th century England. They used to be much denser and sponge-like compared to this lighter crisper pastry tart, and that's thanks to the French influencing the evolution of our lemon tart to make it more like their tarte au citron
Day 44 - Sausage Cobbler
sausage cobbler
'Cobblers' originate from the early British American colonies, where English settlers covered a stew filled dish with biscuits or dumplings. They can be sweet or savoury, and the name comes from the appearance, as it is said to look like a cobbled street. Others believe that it's due to the fact that the ingredients are 'cobbled' together. In Britain during the Second World War, Cobblers were promoted by the Ministry of Food as they don't have a base and so used less butter than a traditional pie or pastry, and were incredibly simple to make from left over meats and vegetables. Instead of topping with the traditional scones, or dumplings, I have opted to make mine with a pork sausage and vegetable filling, and topped with broken up uncut white bread, soaked in a little oil and fresh sage to give it a crispy and even simpler crunch.
Day 41 - The Great British Pantry Supper Club!
My best friends is just as passionate about British food and cooking as I am, and we're both a fan of Supper clubs (where people open their houses up to strangers to come along and enjoy their food & make a donation towards the cost of ingredients). We thought we'd give it a go (but for friends!) and so had our very first 'Great British Pantry Supper Club' evening, cooking for 10 people with a British inspired menu, utilising produce from England, Ireland, Scotland and Wales where possible. It appeared to be a resounding success, with everyone licking their plates clean, and getting along really well. We absolutely loved every minute of it even though it was a lot of hard work, and will definitely be doing it again very soon. Below is the menu that we came up with for the night :)
A fusion of Britain
Ham & pea soup with scotch pancake & Irish butter
Inside outside puppy dog tails…
English lamb Wellington, Irish stew, Scottish white pudding with scallop & a Welsh leek tart
Clean your mouth out!
Elderflower & mint sorbet.
The Great British Main
British pulled pork; mashed British potatoes topped with English Cheddar, toasted bacon & pine nuts accompanied by seasonal British vegetables
Posh jelly & ice cream (inspired by 'The Pig')
Gin & Tonic jelly with a fizz & apple sorbet
A selection of homemade British chocolates (Baileys, Strawberry, Famous Grouse & Anglesey Salted Caramels)
Served with a selection of British teas
A fusion of Britain
Ham & pea soup with scotch pancake & Irish butter
Inside outside puppy dog tails…
English lamb Wellington, Irish stew, Scottish white pudding with scallop & a Welsh leek tart
Clean your mouth out!
Elderflower & mint sorbet.
The Great British Main
British pulled pork; mashed British potatoes topped with English Cheddar, toasted bacon & pine nuts accompanied by seasonal British vegetables
Posh jelly & ice cream (inspired by 'The Pig')
Gin & Tonic jelly with a fizz & apple sorbet
A selection of homemade British chocolates (Baileys, Strawberry, Famous Grouse & Anglesey Salted Caramels)
Served with a selection of British teas
Day twenty eight - Leek, Goats cheese & bacon tart
Taking inspiration from Wales today - I decided to make a leek, bacon and Welsh goats cheese tart. I used the stock from some slow roast pork cooked in cider that gave it a rich and slightly sweet taste and some ready made, ready rolled short crust pastry (if Jmes Martin says it's OK then I think it's OK!) These little beauties were gone within minutes.
Day twenty seven - Jammy dodgers/thumb prints
jammy dodgers
Jammy dodgers are a favourite British biscuit, and so when I was scanning through the BBC's 'The Great British Book of Baking' last summer, and came across 'thumb prints' - I had to make them.. and they have now become a favourite in our house! They're light but crispy, and very therapeutic to make. A word of warning though - they don't last long...
Day twenty one - Lamb wellington
lamb welllington
The traditional version is of course 'Beef Wellington' but my husband recommended a while ago that I give them a whirl using lamb necks instead of beef - it was a resounding success. Infact I'd go so far as to say that I think this version is even better than a traditional beef wellington (and works out a bit cheaper due to lambs necks being far cheaper to beef fillet!).
The history of Beef WellingtonI have come across three different reasons as to where this dish originate from, and why it was named 'Wellington'. I think my favourite is that it was supposedly named after a particularly shiny pair of wellington boots, which were shaped like the the beef when it was first cooked. Others suggest that it was named after the winner of the Waterloo battle in 1815, (Arthur Wellesley, the Duke of Wellington). One of his cooks, wanting to honor the Duke, is said to have created this dish to serve him one night at dinner. The final theory is that it is in fact of Irish origin, and should be called 'Steig Wellington'. Whichever the correct story, I'm just pleased that the British have embraced it, and that it made a come back in the 60s thanks to President Nixon.
How to make Lamb Wellington
Ingredients:
1 x large, meaty lamb neck, 10 x large sized white button mushrooms, 1 tin of anchovies, 1 sprig of rosemary, 1 pack of ready rolled puff pastry (Jamie and Mr Martin say it's fine to buy it ready made!) Salt & freshly ground black pepper, 1 egg yolk
- makes one large wellington to serve 2 people -
Instructions:
1. Roughly chop the mushrooms, rosemary and anchovies, and place in a food blender with salt and pepper. Blitz until it's turned to a thick pulp.
2. Roll out the pasty and smear the mixture, around half a centimeter thick in to the middle.
3. Place the lambs neck in the middle of the mixture and then roll the pasty over so that the lamb has an even coating of the mixture, and the whole lot is completely covered with pastry.
4. Brush the top of the pasty with egg white, and then place on a baking tray, in the middle of a pre-heated oven for 20 minutes on Gasmark 6, or until the lamb has cooked through (as this lamb neck, the meat should not be pink as the fat needs time to soften). Enjoy :)
The history of Beef WellingtonI have come across three different reasons as to where this dish originate from, and why it was named 'Wellington'. I think my favourite is that it was supposedly named after a particularly shiny pair of wellington boots, which were shaped like the the beef when it was first cooked. Others suggest that it was named after the winner of the Waterloo battle in 1815, (Arthur Wellesley, the Duke of Wellington). One of his cooks, wanting to honor the Duke, is said to have created this dish to serve him one night at dinner. The final theory is that it is in fact of Irish origin, and should be called 'Steig Wellington'. Whichever the correct story, I'm just pleased that the British have embraced it, and that it made a come back in the 60s thanks to President Nixon.
How to make Lamb Wellington
Ingredients:
1 x large, meaty lamb neck, 10 x large sized white button mushrooms, 1 tin of anchovies, 1 sprig of rosemary, 1 pack of ready rolled puff pastry (Jamie and Mr Martin say it's fine to buy it ready made!) Salt & freshly ground black pepper, 1 egg yolk
- makes one large wellington to serve 2 people -
Instructions:
1. Roughly chop the mushrooms, rosemary and anchovies, and place in a food blender with salt and pepper. Blitz until it's turned to a thick pulp.
2. Roll out the pasty and smear the mixture, around half a centimeter thick in to the middle.
3. Place the lambs neck in the middle of the mixture and then roll the pasty over so that the lamb has an even coating of the mixture, and the whole lot is completely covered with pastry.
4. Brush the top of the pasty with egg white, and then place on a baking tray, in the middle of a pre-heated oven for 20 minutes on Gasmark 6, or until the lamb has cooked through (as this lamb neck, the meat should not be pink as the fat needs time to soften). Enjoy :)
Day fifteen - Sunday roast
roast chicken
Where would us Brits be without our British roast? it's a time for family and friends to gather around the table and enjoy the labours of the chef, tucking in together to carve the meat and fight over the crispy potatoes. What once was traditionally a British meal is now served served up and loved in the US, Canada, Australia, New Zealand and Ireland. Today we enjoyed roast chicken - enhanced with lemon and thyme.
The history of the Great British Sunday Roast
According to Wikipedia, there are two theories as to where the Sunday roast originated from - the first being that during the industrial revolution, Yorkshire families left a cut of meat in the oven before going to church on a Sunday morning, which was then ready to eat by the time they arrived home at lunchtime.The second opinion holds that the Sunday Roast dates back to medieval times, when the village serfs served the squire for six days a week. Then on the Sunday, after the morning church service, serfs would assemble in a field and practice their battle techniques and were rewarded with a feast of oxen roasted on a spit.
How I roast my chicken & make the tastiest roast potatoes
My Mum taught me a great trick to keeping a chicken moist when it's roasted - and that's to stick an unpeeled potato up its bottom... it works every time, and so here I've substituted it for a lemon to keep the moistness but also to inject a little flavour.
Ingredients
1 free range chicken (it really does make a difference to the moistness & the taste)
8 sprigs of thyme
2 whole lemons
10 medium sized white potatoes (peeled, not chopped)
Olive oil (I know it's not British - but it's the healthiest!)
Salt & freshly ground black pepper
Instructions
1. Ensure that the chicken has had its giblets etc. removed, then place in to a large baking tray (with enough room to fit the potatoes around the edge)
2. Peel the zest & pith from the lemon, then insert the whole thing in to the cavity of the chicken along with 2 sprigs of fresh thyme.
3. Cover the chicken in olive oil, salt and pepper and then rub it in well with your hands so that the all skin is covered.
4. Slice the second lemon in to circles around 2cm thick and lay them on the bottom of the roasting tray. Position 2 sprigs of thyme on top and then sit the chicken on top of this.
5. Tuck the remaining sprigs of thyme in to each of the chicken legs, and pop in to the oven on gasmark 6 for 30 minutes - baste after 15 minutes.
6. Position the potatoes around the edge of the chicken and ensure they are covered in the oil and juices. Cover the top of the chicken with a little foil to prevent it from burning, then place back in to the oven for a further hour, basting every 20 minutes.
7. Remove the foil from the chicken, return to the oven for a final 15 minutes with the heat turned up to Gasmark 7 and then check that there is no blood running out of the chicken before carving and serving with steamed veg and gravy.
The history of the Great British Sunday Roast
According to Wikipedia, there are two theories as to where the Sunday roast originated from - the first being that during the industrial revolution, Yorkshire families left a cut of meat in the oven before going to church on a Sunday morning, which was then ready to eat by the time they arrived home at lunchtime.The second opinion holds that the Sunday Roast dates back to medieval times, when the village serfs served the squire for six days a week. Then on the Sunday, after the morning church service, serfs would assemble in a field and practice their battle techniques and were rewarded with a feast of oxen roasted on a spit.
How I roast my chicken & make the tastiest roast potatoes
My Mum taught me a great trick to keeping a chicken moist when it's roasted - and that's to stick an unpeeled potato up its bottom... it works every time, and so here I've substituted it for a lemon to keep the moistness but also to inject a little flavour.
Ingredients
1 free range chicken (it really does make a difference to the moistness & the taste)
8 sprigs of thyme
2 whole lemons
10 medium sized white potatoes (peeled, not chopped)
Olive oil (I know it's not British - but it's the healthiest!)
Salt & freshly ground black pepper
Instructions
1. Ensure that the chicken has had its giblets etc. removed, then place in to a large baking tray (with enough room to fit the potatoes around the edge)
2. Peel the zest & pith from the lemon, then insert the whole thing in to the cavity of the chicken along with 2 sprigs of fresh thyme.
3. Cover the chicken in olive oil, salt and pepper and then rub it in well with your hands so that the all skin is covered.
4. Slice the second lemon in to circles around 2cm thick and lay them on the bottom of the roasting tray. Position 2 sprigs of thyme on top and then sit the chicken on top of this.
5. Tuck the remaining sprigs of thyme in to each of the chicken legs, and pop in to the oven on gasmark 6 for 30 minutes - baste after 15 minutes.
6. Position the potatoes around the edge of the chicken and ensure they are covered in the oil and juices. Cover the top of the chicken with a little foil to prevent it from burning, then place back in to the oven for a further hour, basting every 20 minutes.
7. Remove the foil from the chicken, return to the oven for a final 15 minutes with the heat turned up to Gasmark 7 and then check that there is no blood running out of the chicken before carving and serving with steamed veg and gravy.
Day twelve - Banoffee pie!
banoffee pie
I was really surprised - and VERY pleased, to find out that banoffee pie was English - for some reason I always thought that it was American?. My boss told me that he used to work in a pub called the Hungry Monk in East Sussex when he was younger, and that they had invented it, but I didn't really believe him until I found the information on Wikipedia. So, what better way to finish off dinner than with a great British banoffee pie!
The history of banoffee pie
Ian Dowding and Nigel Mackenzie at The Hungry Monk restaurant in Jevington, East Sussex are said to have invented the dessert in 1972, having been inspired by an American dish known as "Blum's Coffee Toffee Pie", which consisted of smooth toffee topped with coffee-flavoured whipped cream. Dowding adapted the recipe to instead use the type of soft caramel toffee created by boiling condensed milk, and worked with Mackenzie to add a layer of bananas. They called the dish "Banoffi" and it was an immediate success. Interestingly, when buying or making banoffee pie, it seems to not include the coffee element, and we tend to use a crunchy biscuit base instead of pastry - but here I've made it to their true original recipe and it is reeeeeeeallly good!
How to make the original, banoffee pie
Visit the Hungry Monk website for their unique and original recipe.
The history of banoffee pie
Ian Dowding and Nigel Mackenzie at The Hungry Monk restaurant in Jevington, East Sussex are said to have invented the dessert in 1972, having been inspired by an American dish known as "Blum's Coffee Toffee Pie", which consisted of smooth toffee topped with coffee-flavoured whipped cream. Dowding adapted the recipe to instead use the type of soft caramel toffee created by boiling condensed milk, and worked with Mackenzie to add a layer of bananas. They called the dish "Banoffi" and it was an immediate success. Interestingly, when buying or making banoffee pie, it seems to not include the coffee element, and we tend to use a crunchy biscuit base instead of pastry - but here I've made it to their true original recipe and it is reeeeeeeallly good!
How to make the original, banoffee pie
Visit the Hungry Monk website for their unique and original recipe.
Day eleven - Cottage Pie
cottage pie
It seems as though our winter has finally arrived, and so what better winter warmer to enjoy than a good old cottage pie. It's so easy to make and it's always a favourite in our house - a) because I can make it in advance and just pop it in the oven while we're out walking the dog - the pic I've shown was taken before it got popped in to the oven to crisp and brown, and b) because 'the husband' always wants to go back for seconds, and the dog (Jack - our gorgeous chocolate labrador baby) likes to eat whatever mash and meat filling that won't fit in to the dish before baking. Interestingly, I've never followed an actual recipe for making cottage pie - it's a bit like Spaghetti Bolognese in that I just seem to have instinctively known what goes in to it. I did have a hunt through my various 'British' cook books to see whether there's a traditional recipe but alas I couldn't find one anywhere... not even for Shepherds pie (it's lamby cousin!) so an internet search showed various finds from James Martin, Delia and a few recipes passed down from Great Great Grandmothers - and it seems that i have, thankfully been using the same ingredients and techniques as the rest of Britain.
The history of Cottage Pie
'Cottage' used to mean a modest dwelling for rural workers, and due to potato being introduced as an affordable, edible crop for the poor in 1791, it was a way of making a cheap wholesome dinner from any left over roasted meats. Its lamby cousin, Shepherd's pie followed in 1877. It used to be made with a layer of potato on the bottom, as well as the top of the dish but nowadays we just tend to put it on the top, forming a nice crunchy golden crust.
How to make Cottage Pie
Ingredients:
1 tablespoon sunflower oil
1 large onion, chopped
550g lean, minced British beef
2 large carrots - diced
1 cup of peas
4 sprigs of thyme
1 bayleaf
300ml beef stock or gravy
2 tablespoons tomato puree
5 medium-large white potatoes
a knob of butter
a dash of milk
salt & black pepper to season
Instructions:
1. put the potatoes on to boil until soft, in a pan of salt water
2. Fry the onion and chopped carrots in the oil until soft, then add in the minced beef and cook until browned.
3. add in the thyme, bayleaf, stock and puree and leave to simmer for 30 minutes, or until the liquid has been absorbed.
4. Season to taste, and then remove the bayleaf and thyme. Stir in the peas.
5. Take a deep oven proof dish and spoon in the mixture until 2 thirds full.
6. Mash the potato with some butter, salt and milk then smooth it on top of the meat to cover the dish.
7. Place in the oven on gasmark 6 for 30 minutes - or until the centre is cooked through and the top has nicely browned.
Enjoy with a nice cup of tea.
The history of Cottage Pie
'Cottage' used to mean a modest dwelling for rural workers, and due to potato being introduced as an affordable, edible crop for the poor in 1791, it was a way of making a cheap wholesome dinner from any left over roasted meats. Its lamby cousin, Shepherd's pie followed in 1877. It used to be made with a layer of potato on the bottom, as well as the top of the dish but nowadays we just tend to put it on the top, forming a nice crunchy golden crust.
How to make Cottage Pie
Ingredients:
1 tablespoon sunflower oil
1 large onion, chopped
550g lean, minced British beef
2 large carrots - diced
1 cup of peas
4 sprigs of thyme
1 bayleaf
300ml beef stock or gravy
2 tablespoons tomato puree
5 medium-large white potatoes
a knob of butter
a dash of milk
salt & black pepper to season
Instructions:
1. put the potatoes on to boil until soft, in a pan of salt water
2. Fry the onion and chopped carrots in the oil until soft, then add in the minced beef and cook until browned.
3. add in the thyme, bayleaf, stock and puree and leave to simmer for 30 minutes, or until the liquid has been absorbed.
4. Season to taste, and then remove the bayleaf and thyme. Stir in the peas.
5. Take a deep oven proof dish and spoon in the mixture until 2 thirds full.
6. Mash the potato with some butter, salt and milk then smooth it on top of the meat to cover the dish.
7. Place in the oven on gasmark 6 for 30 minutes - or until the centre is cooked through and the top has nicely browned.
Enjoy with a nice cup of tea.
Day nine - The Great British drink
a nice pot of tea
Tea? grown in England?? yes, it is! OK - so maybe not in large quantities like your PG Tips and Yorkshire tea variety, but Tregothnan in Cornwall produces the first and only tea grown in England. Tea is the second most consumed beverage in the world (after water), and it's considered our national drink in Britain. We Brits won't discuss anything without first sitting down to a 'nice cup of tea' - and we have many debates around how it should be served - cup or mug, one lump or two, milk first or milk last... Infact in the recent poll that I ran here on the site, 36% of you thought that milk should go first, and 56% thought that it should be added after the tea going in the cup. I have to admit that I am part of the minority, the reason being that I like to be able to see how strong/weak the colour of my tea is before I remove the bag and if the milk doesn't go in until after, it's impossible to do that. A Facebook 'Cooking Friends' member helpfully got in touch, informing me that the reason people put milk in first, is that when bone china cups were invented and 'posh' people had them, they were too fragile to take direct heat and so had to have milk added first, and this is when it started to change. Regardless of our different tea making rituals, I think there's one thing that we can all agree on - it's always better when someone makes a cup for you... so go on, put the kettle on!
Day eight - Game pie
Game pie
I've never made game pie before, infact the only game that I've ever cooked has been Venison, and a roast pheasant. But, inspired by 'The Modern Cookery Book' that I picked up, and the game that was on offer at Polehill yesterday, I thought I'd give it a go... and it did not disappoint! A lovely rich shortcrust pastry (homemade - but shop bought from Polehill in their freezer department - James Martin says it's OK to buy pastry, so that's good enough for me!), and succulent, rich meat with mushrooms and a silky rich gravy. I served ours with a mix of mashed potato, kale and onion.
The history of Game Pie
Game pie dates back to Roman times, and reached their most elaborate in Victorian England. The best meat was reserved for the wealthy, whilst servants ate pies made of left-over "umbles" - heart, liver, tripe and other offal, hence the term "eating humble pie".
How to make Game Pie
-serves 4 -
Ingredients:
1lb shortcrust pastry, Mixed game, 1 gammon rasher of baco, Pinch of mace,6 white button Mushrooms, Sprig of parsley, grated rind of 1 lemon, 1 teaspoon flour, chicken stock, 1 beaten egg.
Instructions:
1. Put the game in to a large saucepan with the bacon cubes, chopped onion, mace, parsley and lemon rind.
2. Cover the meat with the stock, and season, bringing the mixture slowly to the boil.
3. Simmer for 1 hour, or until the meat is tender, then making a roux of the flour with a little stock, add this to the mix and cook for a further 10 minutes.
4. Turn the mix in to a bowl and leave to cool, whilst frying off the mushrooms in a little butter - then leave these to cool also.
5. Live a pie dish with the pastry, then once the filling is cold, spoon it in to the pastry.
6. Cover the top of the pie with the rest of the pastry, squeeze around the edges, and then glaze the top with the beaten egg.
7. Pop in to the oven on Gasmark 6 for 45 minutes, or until golden brown and the pastry is cooked through.
Enjoy, with a nice glass of red wine.
The history of Game Pie
Game pie dates back to Roman times, and reached their most elaborate in Victorian England. The best meat was reserved for the wealthy, whilst servants ate pies made of left-over "umbles" - heart, liver, tripe and other offal, hence the term "eating humble pie".
How to make Game Pie
-serves 4 -
Ingredients:
1lb shortcrust pastry, Mixed game, 1 gammon rasher of baco, Pinch of mace,6 white button Mushrooms, Sprig of parsley, grated rind of 1 lemon, 1 teaspoon flour, chicken stock, 1 beaten egg.
Instructions:
1. Put the game in to a large saucepan with the bacon cubes, chopped onion, mace, parsley and lemon rind.
2. Cover the meat with the stock, and season, bringing the mixture slowly to the boil.
3. Simmer for 1 hour, or until the meat is tender, then making a roux of the flour with a little stock, add this to the mix and cook for a further 10 minutes.
4. Turn the mix in to a bowl and leave to cool, whilst frying off the mushrooms in a little butter - then leave these to cool also.
5. Live a pie dish with the pastry, then once the filling is cold, spoon it in to the pastry.
6. Cover the top of the pie with the rest of the pastry, squeeze around the edges, and then glaze the top with the beaten egg.
7. Pop in to the oven on Gasmark 6 for 45 minutes, or until golden brown and the pastry is cooked through.
Enjoy, with a nice glass of red wine.
Day Four - A good old British classic, Toad in the Hole...
Toad in the hole
I've just noticed that there's a bit of a sausage theme going on with the 'make' page, so I'll have to rectify that with a British craft (suggestions?!) or a British fish dish shortly. My delicious pork sausages were once again from Court Farm, and the recipe for my batter came from a 1960's edition of the 'Good Housekeeping Cooking Compendium' which has a highly entertaining introduction about 'housewives' and 'daughters-at-home' not being able to even cook a simple egg. So, I tried out their version of a traditional British batter, and I have to say that it did turn out perfectly - slightly spongy and chewy in the middle with a nice crispy golden crust on the outside, The perfect accompaniment to any great Toad in the Hole has to be a good old onion gravy, and I added a few of my leftover Summerset mushrooms to this, along with 'Bisto' gravy (it's Wednesday night, and I've had too long a day at work to be making gravy from scratch!) with a large spoonful of Tomato Chilli Jam from The Great British Pantry.
The story behind 'Toad in the Hole'
A traditional English dish that consists of sausages and batter, which actually dates back to an recipe in 1861 whereby cheap cuts of meat were used instead of sausages at the end of the day, and so was first called 'English cooked-again stewed meat'.
How to make the perfect 'Toad in the Hole'
- serves 2 -
Ingredients:
6 pork sausages
2 fresh, free range medium eggs
4oz plain flour Half tsp. salt half pint milk Vegetable oil
Instructions:
1. Sieve the flour and salt into a bowl, then make a well in the centre and add the eggs. Mix them in, until the eggs are soaked up 2. Slowly add in the milk, beating with a wooden spoon, until all of the milk is combined and you have a lump free silky mixture. 3. Beat for approximately 5 minutes, getting plenty of air in to the mix, then leave on the side for 20 minutes to stand. 4. Heat some oil in a baking tray, in the oven on gasmark 6, along with your sausages for 10 minutes. 5. Remove the sausages from the oven, place them with equal distance apart, and then pour over the batter mix. 6. Return to the oven, and cook for 25 minutes - or until the batter has risen, is golden brown, and cooked in the middle. Enjoy - with lashings of onion gravy and some nice creamy mashed potato.
The story behind 'Toad in the Hole'
A traditional English dish that consists of sausages and batter, which actually dates back to an recipe in 1861 whereby cheap cuts of meat were used instead of sausages at the end of the day, and so was first called 'English cooked-again stewed meat'.
How to make the perfect 'Toad in the Hole'
- serves 2 -
Ingredients:
6 pork sausages
2 fresh, free range medium eggs
4oz plain flour Half tsp. salt half pint milk Vegetable oil
Instructions:
1. Sieve the flour and salt into a bowl, then make a well in the centre and add the eggs. Mix them in, until the eggs are soaked up 2. Slowly add in the milk, beating with a wooden spoon, until all of the milk is combined and you have a lump free silky mixture. 3. Beat for approximately 5 minutes, getting plenty of air in to the mix, then leave on the side for 20 minutes to stand. 4. Heat some oil in a baking tray, in the oven on gasmark 6, along with your sausages for 10 minutes. 5. Remove the sausages from the oven, place them with equal distance apart, and then pour over the batter mix. 6. Return to the oven, and cook for 25 minutes - or until the batter has risen, is golden brown, and cooked in the middle. Enjoy - with lashings of onion gravy and some nice creamy mashed potato.
Day One - The Great British Fry up!
British fried breakfast
And so, 'The Great British Challenge' begins! and what better way to start the new year, than with a good old British fry up to help get over the New Year's Eve hangover. Everything on the plate is British... bar the tomatoes. If anyone can help me to find British tomatoes in January, please please please get in touch and let me know!! And as it's a special day, I opted for frying a local duck egg.
So, what's the story behind the Great British fry-up?!
The full English breakfast traditionally comprises several fried foods, usually including bacon and eggs. The name "bacon and eggs" was popularised by Edward Bernays in the 1920s. To promote sales of bacon, he conducted a survey of physicians and reported their recommendations that people eat hearty breakfasts. He sent the results of the survey to 5,000 physicians, along with publicity touting bacon and eggs as a hearty breakfast.
Products & their origin
Sausages - I bought these from Kelsey's Farm Shop in Bexley - they were made, and the animals reared by Court Farm - producers based in Rochester, Kent. The sausages were delicious. Good flavour, and a firm texture.
Unsmoked back bacon - Local kent bacon, purchased from a great butchers called J Par & Co family butchers (1 Coney hall Parade, BR4). A little on the salty side, but nice thick slices and a good layer of fat around the edge to crisp up under the grill!
Mushrooms - I bought these from Sainsbury's but they're grown in Somerset in the UK
Duck eggs - Bought from Kelsey's Farm Shop in Bexley, and supplied to them by local producers. It's great in the shop, because they have pictures and information up on the wall of all local suppliers, so that you know exactly where everything's come from.
How to MAKE the Great British Fry Up
1. Place the sausages in to a baking tray and pop in to the oven on the top shelf for 20 minutes on gasmark 6. Turn once halfway through
2. Place the mushrooms, whole in to a baking dish, and drizzle with lots of olive oil and some fresh thyme. Place in the oven, next to the sausages on the top shelf for 20 minutes.
3. Place the tomatoes on to a baking sheet and drizzle with some olive oil, salt and pepper. Place on a lower shelf in the oven for 20 minutes.
4. Grill the bacon 5 minutes before dishing up on both sides until it's nice and crispy.
5. Just before serving up the rest of the food on to nice hot plates, fry the egg in a non stick frying pan until the whites are cooked and the yolk is nicely runny.
Enjoy with plenty of crusty white bread, tomato sauce and a good cup of British tea.
So, what's the story behind the Great British fry-up?!
The full English breakfast traditionally comprises several fried foods, usually including bacon and eggs. The name "bacon and eggs" was popularised by Edward Bernays in the 1920s. To promote sales of bacon, he conducted a survey of physicians and reported their recommendations that people eat hearty breakfasts. He sent the results of the survey to 5,000 physicians, along with publicity touting bacon and eggs as a hearty breakfast.
Products & their origin
Sausages - I bought these from Kelsey's Farm Shop in Bexley - they were made, and the animals reared by Court Farm - producers based in Rochester, Kent. The sausages were delicious. Good flavour, and a firm texture.
Unsmoked back bacon - Local kent bacon, purchased from a great butchers called J Par & Co family butchers (1 Coney hall Parade, BR4). A little on the salty side, but nice thick slices and a good layer of fat around the edge to crisp up under the grill!
Mushrooms - I bought these from Sainsbury's but they're grown in Somerset in the UK
Duck eggs - Bought from Kelsey's Farm Shop in Bexley, and supplied to them by local producers. It's great in the shop, because they have pictures and information up on the wall of all local suppliers, so that you know exactly where everything's come from.
How to MAKE the Great British Fry Up
1. Place the sausages in to a baking tray and pop in to the oven on the top shelf for 20 minutes on gasmark 6. Turn once halfway through
2. Place the mushrooms, whole in to a baking dish, and drizzle with lots of olive oil and some fresh thyme. Place in the oven, next to the sausages on the top shelf for 20 minutes.
3. Place the tomatoes on to a baking sheet and drizzle with some olive oil, salt and pepper. Place on a lower shelf in the oven for 20 minutes.
4. Grill the bacon 5 minutes before dishing up on both sides until it's nice and crispy.
5. Just before serving up the rest of the food on to nice hot plates, fry the egg in a non stick frying pan until the whites are cooked and the yolk is nicely runny.
Enjoy with plenty of crusty white bread, tomato sauce and a good cup of British tea.