 SEPTEMBER - England
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Mashed Potatoes
Ingredients
2 lbs Yukon Gold Potatoes
4 Liters Salted Water
1 Cup 35%cream
2tbsp Butter
As needed Salt & Pepper
Directions
Peel & cut potatoes into small 1 inch pieces.
Place potatoes into cold well salted water.
Bring to a boil & cook until potatoes are fully cooked.
Place 35% Cream, butter, salt & pepper & Nutmeg in a small pot & reduce by half.
Strain liquid from potatoes. & mash completely, fold in cream mixture & serve
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Beer battered Fish & Chips
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Ingredients
As needed Vegetable Oil for deep fry
2 lbs Fresh White Fish (Halibut, cod, etc...)
As needed Flour for dusting fish
1 Cup Self rising flour
1 tbsp Dry Mustard
1 Cup Dark Beer
2 oz Lemon Juice
1 Egg
1 Tsp sugar
1 Tsp Salt
Directions
Heat oil to 350’C.
Cut the fish into 4 to 8 oz pieces.
Sift together mustard and flour.
With a mixer blend the flour mixture, beer, lemon juice, egg, sugar, and salt.
Lightly dust each piece of fish with seasoned flour.
Dip each fillet into the batter coating generously and quickly drop
In the oil.
Fry each fillet until dark golden brown about 5 minutes.
Remove and drain.
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| Spotted Dick |
Ingredients
100g Self Rising Flour
A pinch of Salt
75g Shredded Suet (or Vegetable oil mixed with Rice flour)
75g Fresh Breadcrumbs
50g Icing Sugar
175g Currants
Grated zest of 1 Lemon
5 tbsp Milk
Directions
Place all the dry ingredients in a large mixing bowl and mix thoroughly. Make a well in the centre of the mixture then gradually add the milk to form a soft dough.
Knead lightly until smooth.
Turn onto a floured surface and roll out to an oblong about 22 x 28cm or 9 x 11
Bring a large pan of water to the boil.
Make a pleat in a large sheet of greaseproof paper or a clean tea towel, to allow for expansion, wrap the pudding loosely, tying each end with string (like an Xmas cracker).
Steam or boil for 2 hours.
Serve your Spotted Dick hot with custard
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York Shire Pudding
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Ingredients
½ cup of milk
2 large eggs
¾ cup of flour
2 pinches of Salt
Beef Drippings (fat), Butter, of oil
Directions
Preheat oven & Muffin tin to 400’F.
Fill muffin tin with ¼ inch of hot fat or oil return to oven for 3-5min.
Blend together milk & eggs, slowly mix in sifted flour & salt.
Blend with a hand mixer.
Pour batter into muffin tin, & bake for 20 min.
Reduce heat to 350’F & bake for 10 to 15 more minutes or until golden brown.
Serve hot with roast beef & gravy.
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© Beild House Country Inn |
