1/2 cup unsalted butter, plus extra butter for greasing pan
2 tablespoons light corn syrup, plus extra for serving
1/2 cup superfine sugar
2 eggs, lightly beaten
1 1/2 cups self-rising flour
2 tablespoons milk
1 grated lemon rind
6 lb slightly under-ripe Gooseberries, topped and tailed
2 pints of water
6 lb of sugar
1 tablespoon of butter
7 oz self raising flour
1 tsp salt
3 oz beef shredded suet
Dried mixed herbs
Cold water - to mix.
There are over 700 different cheeses produced in Britain. Cheese can be made from lots of different types of milk, such as buffalo milk, sheeps’ milk and goats’ milk. Most of the cheese eaten in the UK is made from cows’ milk. To make cheese, milk has to be separated into curds which are the lumpy bits and whey which is the liquid bit. We make cheese with the curds Some cheeses, like Mature Cheddar, are stored for one year or longer before they are ready to eat. They are kept in special rooms and sometimes even caves. Cheddar is named after the Cheddar Gorge caves in Somerset where the cheese used to be stored to ripen. Cheshire is one of the oldest British cheeses, and even gets a mention in the Domesday Book. Cornish Yarg came from a recipe found in a book in a farmer’s attic - his name was Mr Gray (Yarg spelt backwards). Caerphilly was traditionally eaten by Welsh coal miners for their lunch. Every spring sees locals in the village of Stilton, Peterborough, race along a course rolling giant, Stilton shaped wheels. Cheese comes in many different colours, textures, tastes and appearances. They can be hard, soft and some are runny. Cheese is packed with the protein that we all need to build and maintain our bodies. From hair to muscle, almost 20% of your body is made from protein. A small matchbox-sized piece of Cheddar contains as much calcium as a third of a pint of milk.
1 Large Jar Pickled Onions 45 days 15 min prep
2 lbs pickling onions, peeled
1 1/2 pints malt vinegar or pickling vinegar
2 tablespoons ready-mixed pickling spices (OR 2 tablespoons of your your own mix using — green, white and black peppercorns, coriander seeds,)
I have often seen friends make a perfectly good roast beef meal and then spoil it by opening a can of gravy or a pre packged gravy mix. The secret to a delicious gravy is simply using the pan drippings from the meat. That’s where all the flavor is and what gives real gravy its delicious, rich taste. So how does one go about making this delicious, rich gravy you ask? Simple. Once you have removed the roast from the pan scrape off all the bits of meat stuck to the pan. That’s where the flavor lives. Sediment is collected by heating the roasting tin on top of the oven with a splash of wine (this is known as deglazing). Spoon in some flour as a thickener and mix with the drippings, cooking it for a few minutes stirring the flour and drippings together all the time. Don’t let the flour burn in the pan. Now add your broth, water or milk, whatever your preference is, a little at a time. You can also use the water that you have cooked any vegetables in for a little extra added flavor. For an extra rich gravy, try adding a little cream. Some people like to add a knob of butter at this stage to give the gravy a smooth, glossy look. It’s up to you though. Keep stirring until the gravy starts to bubble and thicken. Try adding your favourite herbs to the gravy. A sprig of thyme, a few parsley stalks and a bay leaf can be thrown in before the stock is reduced. This is especially useful for adding extra flavour to shop-bought stock. Add salt and pepper to taste. Some like thick gravy, others prefer a bit thinner. If its too thick just add a little more of the broth or water. Should your gravy not turn out quite perfect and you end up with a few lumps you can always run the gravy through a colander or strainer and reheat. See, simple as can be. Throw away that canned gravy and serve your friends the real thing.
The Sunday roast is perhaps the most common feature of English cooking. The Sunday dinner traditionally includes roast potatoes accompanying a roasted joint of meat such as roast beef, lamb , or a roast chicken and assorted vegetables, themselves generally roasted or boiled and served with a thick gravy. Yorkshire pudding and gravy is now often served as an accompaniment to the main course, although it was originally served first as a “filler”. (The practice of serving a roast dinner on a Sunday is related to the elaborate preparation required, and to the housewife’s practice of performing the weekly wash on a Monday, when the cold remains of the roast made an easily-assembled meal).A particularly elaborate roast dinner is eaten at Christmas, with almost every detail rigidly specified by tradition. Since its wide-spread availability after World War II the most popular Christmas roast is turkey, superseding the goose of Dickens’s time. Game meats such as venison which were traditionally the domain of higher classes are occasionally also eaten by those wishing to experiment with a wider choice of foods, due to their promotion by Celebrity Chefs, such as Antony Worrall Thompson, although it is not generally eaten regularly in the average household.
4 cups plain flour
1/2 tablespoon salt
2 teaspoons dried yeast
1/2 tablespoon sugar
1/2 pint warm water
1 1/2 cups lard
2 tablespoons crushed sugar cubes
1/4 tablespoon each nutmeg, cinnamon and allspice
1 tablespoon currants
1 tablespoon sultanas
(see measure conversions for more information)
1 cup of shelled broad beans
1 pint vegetable stock
1 large onion, peeled and sliced
small bunch of fresh herbs, tied into piece of muslin
1 tablespoon butter
1/2 heaped tablespoon all purpose flour
1/2 pint milk
salt and black pepper
(see measure conversions for more information)
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