Category: England

Cherry Chocolate Bread

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 Cherry Chocolate Bread
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Course Side Dish
Cuisine English
Servings
loaf
Ingredients
Course Side Dish
Cuisine English
Servings
loaf
Ingredients
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Instructions
  1. Mix together flour, yeast, salt, olive oil, and about 250mL water using paddle attachment. Once well mixed, add remaining water and continue to mix. Dough will be soft.
  2. Add cherries and chocolate chips, mix slowly. Add another 40-50g flour, as the cherries will add moisture. Mix until well combined.
  3. Lightly flour surface and form a ball. Place in lightly greased bowl and cover. Allow to rise at room temperature until double in size, around 1 1/2 hours.
  4. Tip risen dough out on lightly floured surface shape or plait the dough.
  5. Place on baking sheet, cover, and let rise at room temperature until double in size, around 1 1/2 hours.
  6. Bake at 22C fan (392F convection) for 20 minutes, the lower temperature to 180C (356F) and bake for another 20-25 minutes, until baked completely. Loaf should sound hollow when the bottom is tapped with knuckles. (I think it should also be 190F internal temperature, but with the fruit inside it might be harder to check, so maybe check temp in several places?)
Recipe Notes

This is one of Paul Hollywood's recipes, as seen on The Great British Baking Show: Masterclass.  Well, assuming I have the instructions correct.  I'm looking forward to trying this, and will try to get pictures and make notes of the (hopefully) wonderful results!

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Nutrition Facts
Cherry Chocolate Bread
Amount Per Serving
Calories 3393 Calories from Fat 837
% Daily Value*
Total Fat 93g 143%
Saturated Fat 50g 250%
Polyunsaturated Fat 0.001g
Monounsaturated Fat 0.3g
Sodium 4043mg 168%
Potassium 200mg 6%
Total Carbohydrates 549g 183%
Dietary Fiber 32g 128%
Sugars 152g
Protein 82g 164%
Calcium 1%
Iron 36%
* Percent Daily Values are based on a 2000 calorie diet.

Chicken Tikka Masala

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 Chicken Tikka Masala
The national dish of Great Britain - who would have guessed! But it's tasty!
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Course Main Dish
Cuisine English, Indian
Prep Time 20 minutes
Cook Time 45 minutes
Passive Time 1 hour
Servings
servings
Ingredients
Course Main Dish
Cuisine English, Indian
Prep Time 20 minutes
Cook Time 45 minutes
Passive Time 1 hour
Servings
servings
Ingredients
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Instructions
  1. Slice the chicken into bite-sized chunks. Combine the cubed chicken with the yogurt, lemon juice, garlic, ginger, salt, cumin, garam masala, and paprika and stir until well-coated.
  2. Cover and refrigerate for at least 1 hour, or overnight.
  3. Preheat the oven to 500°F (260°C). Line a high-sided baking pan or roasting tray with parchment paper.
  4. Place the marinated chicken pieces on bamboo or wooden skewers, then set them over the prepared baking pan, making sure there is space underneath the chicken to help distribute the heat more evenly. Bake for about 15 minutes, until slightly dark brown on the edges.
  5. Make the sauce: Heat the oil in a large pot over medium heat, then sauté the onions, ginger, and garlic until tender but not browned. Add the cumin, turmeric, coriander, paprika, chili powder, and garam masala and stir constantly for about 30 seconds, until the spices are fragrant. Stir in the tomato puree, tomato sauce, and 1 ¼ cups of water, then bring to a boil and cook for about 5 minutes. Pour in the cream.
  6. Remove the chicken from the skewers and add to the sauce, cooking for another 1-2 minutes. Garnish with cilantro and serve over rice or alongside naan bread.
  7. Enjoy!
Recipe Notes

Original Recipes:  https://tasty.co/recipe/homemade-chicken-tikka-masala

The comments for the original recipe were that the wooden skewers should be soaked to prevent burning, and that there should be more spice.  Since nothing is really spicy that I know of, I increased the seasonings by 50%.

Also, these can be air fried at 350F for 20 minutes, very tender and juicy, but didn't have the charred corners.  And we think maybe our oven runs a bit hot, so do please beginning checking after the first 15 minutes and adjust as needed.

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Nutrition Facts
Chicken Tikka Masala
Amount Per Serving
Calories 617 Calories from Fat 270
% Daily Value*
Total Fat 30g 46%
Saturated Fat 10g 50%
Polyunsaturated Fat 3g
Monounsaturated Fat 9g
Cholesterol 228mg 76%
Sodium 1683mg 70%
Potassium 866mg 25%
Total Carbohydrates 25g 8%
Dietary Fiber 6g 24%
Sugars 9g
Protein 68g 136%
Vitamin A 58%
Vitamin C 53%
Calcium 13%
Iron 29%
* Percent Daily Values are based on a 2000 calorie diet.

Raised pork pie

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 Raised pork pie
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Course Main Dish
Cuisine English
Prep Time 30 minutes
Cook Time 2 1/2 hours
Passive Time 4 hours
Servings
servings
Ingredients
Course Main Dish
Cuisine English
Prep Time 30 minutes
Cook Time 2 1/2 hours
Passive Time 4 hours
Servings
servings
Ingredients
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Instructions
  1. Heat the oven to 180C/160C fan/gas 4. In a large bowl mix together all the ingredients for the filling.
  2. To make the pastry, put the flour in a large bowl, then put the lard and water into a small pan and heat gently until the lard melts. Bring just to the boil and then stir into the flour using a wooden spoon. When the mixture is cool enough to handle, (it should still feel very warm) knead well until smooth.
  3. Cut off 1/4 of the dough, wrap in cling film and reserve for the lid. Roll out the remaining dough to a circle and then place in the base of a non-stick 20cm springform cake tin. Working quickly while the dough is warm and pliable, press the dough evenly over the base and up the sides of the tin. Make sure there are no holes. Fill with the meat mixture and pack down well. Roll out the dough for the lid. Place on top of the pie. Pinch all around the edge to seal the pie. Make a hole for steam in the centre, using the handle of a wooden spoon.
  4. Cook in the oven for 30 mins then reduce the heat to 160C/140C fan/gas 3 and cook for 90 minutes. Brush the top with beaten egg and return to the oven for a further 20 mins. Leave until cold.
  5. Heat the stock until almost boiling. Remove from the heat and stir in the gelatin. Leave to cool to room temperature.
  6. Use a small funnel to pour the stock into the pie through the hole in the top. Pour in a little at a time allowing a few seconds before each addition. Place in the fridge to set overnight.
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Nutrition Facts
Raised pork pie
Amount Per Serving
Calories 1055 Calories from Fat 657
% Daily Value*
Total Fat 73g 112%
Saturated Fat 28g 140%
Polyunsaturated Fat 6g
Monounsaturated Fat 24g
Cholesterol 180mg 60%
Sodium 772mg 32%
Potassium 201mg 6%
Total Carbohydrates 53g 18%
Dietary Fiber 3g 12%
Sugars 0.3g
Protein 43g 86%
Vitamin A 1%
Vitamin C 0.3%
Calcium 1%
Iron 19%
* Percent Daily Values are based on a 2000 calorie diet.

Cindy’s Pork Wellington

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 Cindy's Pork Wellington
This was adapted from a variety of recipes - see links for original recipes below - and is definitely a work in progress, but a good start! I think it was a bit rich, and needed more herbs, etc. I didn't have a onion - amazingly enough - and I wasn't able to find my dried, minced onion, and I think that was really needed for the pate.
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Course Main Dish
Prep Time 30 mintes
Cook Time 40 minutes
Servings
servings
Ingredients
Course Main Dish
Prep Time 30 mintes
Cook Time 40 minutes
Servings
servings
Ingredients
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Instructions
  1. Remove frozen puff pastry to thaw - it takes about 40 minutes, at least the one I used.
  2. Remove pork from fridge, pat dry, and season with salt and pepper. Preheat oven to 400F.
  3. In a medium-high skillet, heat olive oil. Brown pork on each side, then remove from skillet and let rest and cool.
  4. Mix braunschweiger, cream cheese, onion powder, lemon juice, Worcestershire sauce, salt & pepper. Let cool in fridge.
  5. With one sheet of puff pastry, thaw per package directions and roll out on a sheet of parchment paper so that it is large enough to completely cover the pork roast. Lay the bacon slices on the rolled dough, so that the bacon also completely covers the roast.
  6. Spread the Braunschweiger mixture over the bacon. (I had originally cut slices in the roast and added some pate, bur I think that's too much, too rich). There will probably be extra - it's pretty good with crackers.
  7. Place the roast on top of the mixture, then use the parchment paper to help roll everything up. Tuck in the sides of the dough, and trim any excess. You can use the excess to cut fun little shapes to place on top as decoration. (I didn't have any left.) Cut slits lightly in the top of the dough but not going though the bacon.
  8. Use parchment paper to move the Wellington to a baking sheet, then put in oven and bake for 20 minutes. Recude heat to 350 and bake another 15 minutes, or until internal temperature is 135F for medium rare, 150F for medium. Let sit for 20 minutes before serving. Remember: meat will continue cooking for several minutes while it is resting, and resting is important!
  9. Slice and serve!
Recipe Notes

Thanks to the following for their ideas:

https://www.allrecipes.com/recipe/26893/pate/

https://www.marthastewart.com/1136652/apple-stuffed-pork-wellington

https://www.heb.com/recipe/recipe-item/bacon-wrapped-pork-wellington-with-duxelles/1398826615294

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Nutrition Facts
Cindy's Pork Wellington
Amount Per Serving
Calories 617 Calories from Fat 414
% Daily Value*
Total Fat 46g 71%
Saturated Fat 20g 100%
Polyunsaturated Fat 1g
Monounsaturated Fat 6g
Cholesterol 156mg 52%
Sodium 1048mg 44%
Potassium 348mg 10%
Total Carbohydrates 15g 5%
Dietary Fiber 1g 4%
Sugars 2g
Protein 34g 68%
Vitamin A 54%
Vitamin C 1%
Calcium 4%
Iron 18%
* Percent Daily Values are based on a 2000 calorie diet.

WHOLE BAKED TILAPIA WITH FLAT-LEAF PARSLEY AND GARLIC

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 WHOLE BAKED TILAPIA WITH FLAT-LEAF PARSLEY AND GARLIC
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Course Main Dish
Cuisine English
Servings
Ingredients
Course Main Dish
Cuisine English
Servings
Ingredients
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Rating: 0
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Instructions
  1. Pre-heat the oven to 200C (392F). Prepare two squares of aluminium foil large enough to completely wrap each fish and spray with a little olive oil on the shiny side.
  2. Mix together the softened butter, garlic and lemon juice.
  3. Rinse and pat the fish dry, including inside the body cavity. Lay each fish in the centre of its piece of aluminium foil, on the shiny side.
  4. Season with salt and pepper inside the body cavity, then spread half the butter inside each fish. Lay the onions on top of the butter inside each fish's body cavity and top the onions with a flat-leaf parsley. Make 2 slashes in the skin on the top surface of each fish.
  5. Sprinkle the skin of the fish with salt and wrap each fish in its foil parcel. Place on a baking sheet in the pre-heated oven for 20-30 minutes or until the fish is just cooked. Carefully open each parcel (be careful not to lose the juices!) and place under the grill for a further 5 minutes to brown a little before serving.
Recipe Notes

http://www.cooksister.com/2008/11/whole-grilled-tilapia-with-flat-leaf-parsley.html

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Roast Beef and Yorkshire Pudding

Ingredients

Roast

  • 2 3/4 to 3 1/3 pounds (1 1/4 to 1 1/2 kilograms) rib beef, on the bone
  • 1/2 teaspoon sea salt, pIus more for seasoning beef
  • Freshly ground black pepper
  • 2 tablespoons (30 ml) olive oil

Yorkshire pudding

  • 1 cup (225 g) plain flour
  • 4 eggs, beaten
  • 1 1/4 cups (300 ml) milk
  • About 4 tablespoons (60 ml) vegetable oil (or beef drippings), for cooking

Gravy (or use a different one)

  • 3 to 4 sprigs thyme
  • 4 garlic cloves, unpeeled
  • 2 red onions, peeled and sliced
  • 4 plum tomatoes, halved
  • 1/2 bottle red wine (about 1/2 cups, or 350 ml)
  • 5 cups (1/4 liter) beef stock

Directions

Heat the oven to 400°F (200°C). Season the beef with salt and pepper; sear in a hot roasting pan with the olive oil to brown on all sides, 3 to 4 minutes each side. Transfer to oven; roast, allowing 15 minutes a pound (450 g) for rare or 20 minutes a pound (450 g) for medium.

Make the Yorkshire pudding batter: Sift the flour and 1/2 teaspoon salt in a large bowl. Add the eggs and half the milk; beat until smooth. Mix in remaining milk; let batter rest.

When beef is cooked, transfer it to a warmed plate; let it rest, lightly covered with foil, in a warm place while you cook the puddings and make the gravy. Raise oven to 450°F (230°C). Put 1 teaspoon (5 ml) vegetable oil–or hot from the roasting pan–into each section of a 12-hole Yorkshire pudding tray (or a muffin tray); put it in the oven on the top shelf until very hot, almost smoking.

Meanwhile, whisk pudding batter again. As soon as you take the tray from the oven, ladle in the batter so each cup is three-quarters full (it should sizzle); immediately put tray back in oven. Bake for 12 to 20 minutes until the Yorkshire puddings are well risen, golden brown, and crisp. Don’t open oven door until end or they might collapse.

To make the gravy, pour off the excess fat from roasting pan, place pan over medium heat, and add the thyme, garlic, onions, and tomatoes. Cook 4 to 5 minutes, pour in the wine, and bring to a simmer. Squash the tomatoes with a potato masher to help thicken sauce. Pour in the stock; simmer until reduced by half, about 10 minutes. Pass gravy through a sieve, pressing vegetables to extract flavor. Bring gravy back to boil; reduce to a gravy consistency. Check the seasoning.

Carve the beef thinly. Serve with the gravy and Yorkshire puddings, along with sautéed cabbage, glazed carrots, and roast potatoes.