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.

Cheese and Onions

7 or 8 large onions, peeled and sliced
1 cup water
14 ounces extra sharp Cheddar cheese, shredded

Put half of onions in a microwave proof dish and add water. Microwave about 15 minutes, drain and put into a glass casserole dish. Put half of cheese on top of onions. Repeat with remaining onions, adding them to dish when cooked in microwave and adding remaining cheese. Bake at 350 degrees F for about 30 minutes or until cheese is browned to your taste. Serve with mashed potatoes.

Parkin

This gingerbread from England stores well in an airtight container at room temperature.

Makes one 8-inch square cake

3/4 cup flour
1/4 teaspoon salt
1 1/4 teaspoons baking powder
1/2 teaspoon cinnamon
1/2 teaspoon ginger
1/8 teaspoon cloves
3/4 cup oatmeal
3/4 cup dark corn syrup
1/4 pound butter
1/2 cup light brown sugar
1 egg
1 tablespoon milk

Sift together the flour, salt, baking powder, cinnamon, ginger and cloves. Blend in the oatmeal. Place the syrup, butter and sugar in a saucepan. Heat until just blended. Stir into the dry mixture.

Beat the egg with the milk. Add to the mixture. Pour into a lightly greased 8-inch square cake pan. Bake at 275 degrees F for 1 1/4 hours (or until firm in the middle). Cool before serving.

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.