Welcome to our selection of recipes from Great Britain. Not all of these are from England of course; Haggis would be an obvious example! These are a mixture of our personal favourites, and some that we just wanted to share with you.
If you would like to suggest a recipe to Josephine, or you have a specific recipe request, please e-mail her at: josephine@shopenglandonline.com
2) Prepare a pan to either poach, or fry the eggs (your choice, but poached is better)
3) Start toasting the bread.
How many slices is of course up to you, and
your appetite at the time, but at least
2 slices each are needed for the beans,
plus any additional slices for the Jam later.
Note: While the toast is toasting, don’t forget
to make a large pot of tea. It is an absolute
fact that you cannot eat Beans on Toast,
without lots of tea.
4) Once the toast is “on” gently warm the beans,
and start to cook the eggs.
5) As the toast is done, place it on
pre-warmed plates, and apply lots of
Butter to taste
6) Pour half the beans on each plate,
spreading them over the 2 slices of toast.
7) Place the cooked eggs on top of the beans,
sprinkle a little pepper, (a if you prefer, maybe
a dash of Lea & Perrins Worcestershire Sauce), and enjoy.
The extra slices of toast you prepared you can
now enjoy with your favourite Duerr's Jams or Preserves
1/2 tsp each ground mace, freshly grated nutmeg and ground allspice
2 tsp anchovy essence
salt and freshly ground black pepper
For the jelly:
2lb pork bones
1 pig's trotter
1 carrot
1 onion
1 bouquet garni (celery, bay leaf, thyme and parsley)
12 black peppercorns
4 cloves
For the pastry:
1lb plain flour
1 tsp salt
10oz chilled butter, cut into pieces
2 eggs
1 egg yolk
2-3 tbsp cold water
Method
1. For the jelly: put all the ingredients into a large pan, cover with water and bring to the boil. Cover and simmer gently for 3 hours.
2.Strain through a very fine sieve into a clean pan and boil vigorously until reduced to 600ml/1 pint. Season to taste and leave to cool.
3. To make the filling: cut the pork and bacon into 1cm/½ in pieces. Put half of the pork and 55g/2oz of the bacon into a food processor and process using the pulse button until coarsely chopped.
4. Scrape into a bowl and stir in the rest of the diced pork, bacon herbs, spices, anchovy essence, 1 tsp salt and some pepper.
5. Fry a little piece of the mixture in sunflower oil, taste and adjust the flavourings if necessary.
6. To make the pastry, sift the flour and salt into a food processor or mixing bowl. Rub in the butter until the mixture looks like fine breadcrumbs.
7. Beat the whole egg with the egg yolk and water and gradually stir into the dry ingredients to make a soft dough. Knead briefly until smooth then cut off one third of the mixture and set it aside for the lid.
8. Roll out the larger piece and use to line the base and sides of a 20cm/8in clip-sided cake tin, leaving the excess pastry overhanging the edges.
9. Preheat the oven to 200C/400F/Gas 6.
10. To assemble the pie:spoon the pork filling into the tin and slightly round the top of the mixture to give the finished pie a nice shape.
11. Brush the edge of the pastry with beaten egg. Roll out the remaining pastry and use to cover the top of the pie.
12. Cut a small hole into the centre of the lid with a small pastry cutter, remove the plug of pastry and leave the cutter in place to retain the hole during baking.
13. Brush with more beaten egg and decorate with a twisted rope of pastry and pastry leaves. Brush the top with beaten egg.
14. Bake the pie for 30 minutes, then lower the oven temperature to 180C/350F/Gas 4 and continue to cook for a further 1½ hours, loosely covering the pie with a triple-thickness sheet of greaseproof paper once it is nicely browned.
15. Finally, remove the pie from the oven and leave to cool for 2 hours. Then warm through the jelly and pour into the pie through the hole in the top. Remove cutter used to make the hole in the top. Leave to go cold overnight.
Fish Method
Cut fish into fingers about 2 ounces each and place in a glass or stainless steel pan. Mix lemon juice with Worcestershire sauce, salt, pepper, and vegetable seasoning.
Pour over fish and marinate in refrigerator for 1 hour, turning every so often to coat fish.
Remove fish from marinade, drain, dip in batter and deep fry in hot oil for about 5 minutes, turning to brown both sides, if necessary. Remove from oil and drain on papertowels. Serve with chips and malt vinegar.
Mix cornstarch, flour, salt, sugar, and pepper.
In a separate bowl, beat water, egg yolks, and beer together with a whisk and slowly add dry ingredients.
Continue to mix with whisk until mixture is smooth.
Stir in baking powder.
Makes enough batter to coat 3 pounds of fish.
Chips
Ingredients
6 medium potatoes
Cooking Fat or Oil
Salt
Chip Method
Wash and peel potatoes
slice potatoes lengthwise 4 or 5 times, then slice again into strips 4 or 5 times.
Deep fry in fat or oil until brown, chips should rise near the top when they are done.
POINT OF SHIPMENT All orders shipped from Greensboro, North Carolina.
Customer Satisfaction is Priority #1
We are here to ensure you are completely satisfied at all times. Call either Barry or Josephine at (336) 674-1024, between 9.00 am. and 7.30 p.m. EST or send an e-mail to Customer Service
Please, let us know if a favourite item of yours is missing. We will be only too happy to try and find it for you. Tell us what you are looking for and if it is available in the US we will e-mail you with the availability, and price.
