World Recipes

Toad in the Hole (English Yorkshire Pudding with Pork Sausages)

Yield: 2 to 3 servings

1 cup all-purpose flour
1 cup milk
2 eggs
1 teaspoon salt
1/4 teaspoon black pepper
1 pound sausages
1/3 cup water

In a food processor fitted with the steel blade or in a blender, blend flour, milk, eggs, salt and pepper for 5 seconds. Turn off the motor and with a rubber spatula, scrape down the sides of the container. Blend the batter for 20 seconds more, transfer it to a bowl and let it stand, covered with plastic wrap, for one hour.

In a skillet, combine sausages, pierced lightly with a needle, and water. Bring the water to a boil over moderately high heat and boil the sausages, turning them, until the water is evaporated. Saute the sausages, adding oil if necessary to keep them from sticking, for 7 minutes or until they are golden brown.

Transfer the sausages with a slotted spoon to a plate. Pour 3 tablespoons of fat from the skillet into an 8-inch square baking pan and heat the pan in a preheated 450 degree F oven for two minutes.

Stir the batter, pouring about 1/4 of the mix into the hot dish, being very careful. Bake for two minutes, or until it is set. Arrange the sausages on the batter, pour the remaining batter over them and bake the mixture for 15 minutes.

Reduce heat to 375 degrees F and bake or 10 to 15 minutes more, or until it is puffed and golden brown. Serve the dish immediately with hot English mustard, if desired.

English Muffins

Posted by Rudy2 at recipegoldmine.com 11/28/2001 5:25 am

1 cake or package yeast
2 tablespoons granulated sugar
1/2 cup lukewarm water
1 1/2 cups milk, scalded
1/4 cup melted shortening
1 teaspoon salt
6 cups flour

After kneading, place in greased bowl and let rise until double.

Roll out to 3/4-inch thick. Cut with 3-inch cutter. Cover circles and let rise until very light. Bake on greased electric skillet or at 375 degrees F in the oven.

Eccles Cakes

Frozen flaky pastry
2 tablespoons butter
2 tablespoons brown sugar
3/4 cup currants
2 tablespoons mixed candied peel, chopped
Pinch of nutmeg
Pinch of allspice
1 beaten egg white
Sugar to sprinkle

Preheat oven to 425 degrees F.

Stir sugar into melted butter. Add currants, peel, nutmeg and allspice.

Roll out pastry very thinly and cut 6-inch rounds, using a saucer. Heap filling in the middle of each round. (Makes about 8 to 10 cakes - divide the filling between them.) Dampen the edges, draw up the pastry over the filling, pinch together, turn over and flatten with rolling pin until a few currants just show through. Make 3 small cuts on top of each cake. Brush with egg white and sprinkle with sugar.

Place on baking sheet and bake for 15 minutes or until golden.

Cheddar Cheese Soup

Cheddar cheese originally came from the English town of Cheddar, where it was made as early as the sixteenth century.

1 small onion, chopped
1 medium stalk celery, thinly sliced
2 tablespoons butter or margarine
2 tablespoons all-purpose flour
1/4 teaspoon pepper
1/4 teaspoon dry mustard
1 (10 3/4 ounce) can condensed chicken broth
1 cup milk
2 cups (8 ounces) shredded Cheddar cheese
Paprika

Cover and simmer onion and celery in butter in 2-quart saucepan until onion is tender, about 5 minutes.

Stir in flour, pepper and mustard. Cook over low heat, stirring constantly until smooth and bubbly; remove from heat.

Add chicken broth and milk. Heat to boiling over medium heat, stirring constantly. Boil and stir 1 minute.

Reduce heat to low. Stir in cheese; heat over low heat, stirring occasionally, just until cheese is melted. Do not boil the soup after the cheese has been added, as the soup may separate. Sprinkle soup with paprika.

Christmas Mincemeat

Use this for making English Mince Pies.

3 large red dessert apples, cored and chopped
8 ounces raisins
8 ounces currants
8 ounces sultanas
4 ounces fresh dates, stoned and chopped
2 ounces blanched almonds, chopped
1/4 pint brandy or sherry

Mix apples, raisins, sultanas, currants and chop finely in a food processor. Pour into a large bowl.

Liquidize dates, nuts and brandy or sherry. Mix into apple mixture. Pour into clean glass jars, cover, and leave for 3 weeks before using.  To make mince pies, use your favorite pastry recipe.

Yields 2 pounds.

Aberdeen Butter Yeast Rolls (Butteries/Rowies - Scotland)

1 pound plain flour
1 ounce yeast or 1/2 tablespoon dried yeast
1 tablespoon granulated sugar
1 cup butter
1/2 cup lard
1 1/2 cups tepid water
Pinch of salt

Mix sifted flour and salt in basin.

Cream yeast with sugar. When it bubbles, add to flour with water. Mix well, cover, set in warm place until bulk doubles, about 1/2 hour.

Cream butter and lard together; divide into three parts. Put dough on floured board, roll out into long strip. Dot first third of fats on top third of pastry strip. Fold over like an envelope as when making flaky pastry. Roll out; repeat with other strips until all butter mixture is used up. Roll out; cut in small oval shapes or rounds. Lay on floured baking sheet, leave 2 inches between each to allow for expansion. Cover as above; let rise for 45 minutes.

Bake for 20 minutes at 375 to 400 degrees F.

Makes about 15 Rowies.

Curach

This is a traditional Irish dessert.

1 1/2 cups oatmeal
1 cup chopped rhubarb
2 cups raspberries
3 tablespoons honey, divided
2 cups heavy whipping cream
4 tablespoons whiskey

Preheat the oven to 400 degrees F.

Spread the oatmeal on a cookie sheet and bake until golden brown, stirring frequently. In a medium saucepan, add the rhubarb and half of the raspberries with 2 tablespoons honey. Cook over medium heat until the rhubarb is tender. Cool. In a large bowl whip the cream until stiff. Fold in the remaining honey and whiskey. Layer in a trifle bowl or individual glasses some of the cream mixture, some toasted oatmeal, the rhubarb mixture, and some fresh raspberries. Then repeat. Garnish with fresh raspberries and mint leaves if desired. Serve at room temperature or chilled.

Makes 6 servings.

Pratie Apple

4 large baking potatoes, peeled and cut
    into 1-inch cubes
1/2 teaspoon salt
4 tablespoons butter
2 tablespoons granulated sugar
1/4 teaspoon ground ginger
1 cup unsifted all-purpose flour
6 (about 3 pounds) Granny Smith apples,
    peeled, cored and thinly sliced
1/2 cup firmly packed light brown sugar

Place potatoes in a 3-quart pan. Cover with water; add salt. Bring to a boil; cook until fork-tender - 12 to 15 minutes. Drain and mash. Stir in 2 tablespoons butter, granulated sugar and ginger. Cool 25 minutes.

Preheat oven to 425 degrees F.

Stir flour into potato mixture, forming a soft dough. Turn out onto floured surface; form into a round. Divide in half. Place one half between 2 sheets of plastic wrap and roll into an 11-inch circle, about 1/4-inch thick. Remove top sheet of plastic; invert into an 8-inch deep-dish pie plate. Add apples. Roll out remaining half of dough and cover pie. Crimp edges of dough together; make 4 slits in top. Bake until lightly browned - about 25 minutes.

Melt remaining 2 tablespoons butter with brown sugar. Remove pie from oven. Cut a 2-inch circle in center of pastry. Remove circle; pour in brown sugar mixture. Replace circle and return pie to oven. Bake 20 minutes more.

Cool 30 minutes and serve.