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Cornish Pasties For A Casual Or Fancy Dining Soiree

admin — Fri, 14 Oct 2011 00:00:00 +0000

Cornish Pasties – The First “Fast” Food?
Cornish pasties might just be the first fast food. Originally, Cornish pasties were prepared so Cornish farmers could take them along to enjoy al fresco at midday. Original Cornish pasties were flaky pockets of pastry filled with meat and vegetables the size of a man’s hand. Over time and depending where in the United Kingdom flavorful pasties are made, folded pockets became small tart-sized pies. This makes Cornish pasties perfect for casual dining or a special fancy dining soiree.

How To Make Cornish Pasties
Whether you choose original folded pocket pasties or small tart sizes, you’ll need a good recipe for pastry. It should be thin and light-bodied to bake to a flaky texture. Fill with traditional bits of lamb. Or create an assortment with beef and poultry. Add vegetables like chopped celery, onion, parsnips, turnip, potato and carrot. Blend vegetables and meat with teaspoon of flour. Brine from baked vegetables will thicken to a sauce. Each pastie needs about 1/2 cup of vegetables to about a 1/4 cup meat, depending on actual size of the pastry or tart pan. Fold filling into pockets or place in tart pan. Add a top crust.

Don’t Be Afraid Of Traditional Yorkshire Pudding

admin — Wed, 12 Oct 2011 00:00:00 +0000

Yorkshire Pudding – The Welcome Addition To A Roast
There are a limited number of ingredients in Yorkshire Pudding recipes. All it takes is meat drippings from a roast and a basic light batter of egg, flour, milk, water, salt and pepper. The secret to a traditional English Yorkshire Pudding is the light batter.

How To Prepare A Traditional Yorkshire Pudding (Serves Four To Eight)
While your roast is “resting” before serving, begin the Yorkshire Pudding. You will need a muffin or popover pan, a medium sized mixing bowl and hand or electric beater. Place the muffin or popover pan in the oven to preheat.

To avoid batter sticking to the pan, lightly brush each muffin cup with melted butter. This also adds a nice flavor.

In a medium bowl, add 1 cup of pre-sifted flour, 1 egg, 1/2 cup of milk, 1/2 cup of water and salt and pepper to taste. Place about 1 to 2 tablespoons of meat drippings in the bottom of each muffin cup and place in a preheated oven for about 5 minutes. Remove and add batter. Return to the oven and cook until edges of pudding are lightly browned and the top is puffy.

Special Secret English Spices That Flavor Spectacular Roasted Meats

admin — Sun, 09 Oct 2011 00:00:00 +0000

English Spices – A World Of Interesting Nuances
The British are expert sailors from their earliest history. They recognized the value of spices, like curry, cardamom and mustard, traded from the East and West Indies. It isn’t surprising the English mastered the fine art of spices to flavor roasted meats. These spices create virtual English masterpieces from ordinary roasted meat dishes.

The Secrets Of The English Spice Rack
One lesser-known English spice is a tiny dried black berry that originates from the juniper tree. Juniper berries are the secret essence that adds enormous flavor to roast beef. It also enhances poultry, pork and lamb with a hint of rustic flavor. Some cooks prefer to use a mortar and pestle to extract maximum pungency from juniper berry.

Dried caraway seed is another frequently used English spice that give roasted meats more flavor. These also are pulverized with a mortar and pestle to expand the flavor. Mustard seed, although a Biblical spice, is used sparingly in roasted meat dishes to best effect. Curry adds a little sweetness to roasted pork, lamb and beef. Add a tiny whisper of cardamom to roasted meat and flavor pops out. English spices make roasted meat outstanding.

Discover The Wonders Of Rustic Roasted English Entrees

admin — Fri, 07 Oct 2011 00:00:00 +0000

Rustic Roasted English Entrees
From partridge, quail, pheasant and squab to whole roasted suckling pig, duckling, goose or sides of beef, rustic roasted English entrees have always been a mainstay for those who love life in the English countryside. Yet, many of these roasted entrees fed royalty and peasant alike. This style of cooking is English convention at its finest.

It’s pretty amazing how a small bevy of partridge, quail or squab can provide a substantially elegant meal. Whether they are roasted and stuffed with a wonderful apple/prune stuffing or spit roasted and served with a delightful wine stock sauce, partridge, quail and squab are pleasurable gastronomic experiences for gastronomes or the uninitiated. Roast pheasant needn’t be roasted for special occasions only. This is a full-bodied game bird entree that should be enjoyed throughout the seasons. Roast goose, traditionally a holiday specialty, makes a spectacular presentation for dinner guests.

Whole Roasted Rustic English Fare
Of all the traditional roasted rustic English fare, perhaps the oldest is whole suckling pig roasted on a spit. This takes several days to complete depending on size. Duckling, which takes less time roasted on a spit or in an oven, is a marvelous crispy delight.