 |
Reply
| |
Cumberland Tatie Pot Ingredients 1.5 lbs stewing steak or lam
2 large onions
2 large carrots
potatoes to cover
8 oz black pudding
Method Cut meat in to pieces and place in roasting tin or oven-proof dish, add the sliced carrots, onions, black pudding and season. Cover with potatoes that have been cut into even sized pieces. Add hot water to cover meat and vegetables, except potatoes. Brush top of potatoes with a little melted butter to help to brown them. Cook in moderately hot oven 400F - 200C for about 2 hours. Add more water during cooking if necessary.
Lakeland Gingerbread Ingredients 1/2 lbs flour
4 oz brown sugar
4 oz butter
1 teaspoon ground ginger
1 teaspoon baking powder
a pinch of salt
Method Put dry ingredients in to a bowl & rub in butter very thoroughly. Spread evenly on a shallow greased tin & bake in a moderate oven for half an hour
CUMBERLAND RECIPES |
|
 First
Previous
2-15 of 15
Next
Last
|
Reply
| |
Medieval recipes : Charlet (pork hash with egg)
Medieval, Pork
Yield: 4 Servings
Ingredients:
2 c Pork, cooked; minced or
-coarsely ground
4 Egg; lightly beaten
1 c Milk
1/2 ts Salt; or to taste
1 pn Saffron
Put the pork in a saucepan or skillet; mix in eggs beaten with milk and seasonings. Cook, stirring, over low to medium heat until the sauce is quite well set. If it is cooked too quickly the eggs will curdle a little, but since the effect is simply scrambling, this is not a disaster.
~~ |
|
Reply
| |
Decorated Meatballs
900 g/2 lb lean pork without skin or bone ;1.1 litres/2 pints/5 cups beef stock, skimmed of fat ; 125 g/4 oz ground almonds ; 1 tablespoon rice flour or cornflour ;1 tablespoon currants 1/4 teaspoon ground mace ;1/8 teaspoon ground cloves ; Salt and pepper ; A little oil for greasing ; Garnish: White sugar and ground mace for sprinkling Small real or dried flowers These meatballs can be used as snacks for two or three people, or as a garnish for roast poultry or game. Cook the pork in the stock until just about tender. Drain it, reserving the stock, Use 275 ml/ 10 fl oz/ 1 1/4 cups of the stock to make almond 'milk' with the ground almonds and rice flour or cornflour as described in a previous recipe. Put this and the rest of the stock aside, separately, to cool. Cut the pork into small slices. It should still be moist but not pink. Process the slices in batches in an electric blender, adding the currants, spices and seasoning while processing. Form the mixture into 18 meatballs about 4 cm/1 1/2 inches in diameter. Roll these in a lightly greased frying-pan until lightly browned all over, then leave to cool. Thin down the almond 'milk' if necessary with a little stock; it should coat the meatballs lightly. Cover each meatball with a little 'sauce'. Just before serving, sprinkle the dish lightly with white sugar and the golden mace, and decorate with small vivid flowers. |
|
Reply
| |
No Christmas feast in medieval times was complete without a 'grete pye'. In some recipes, it could contain many varied meats, but quite often only two or three different kinds were suggested; change the meats suggested here if you wish. Use just over half the pastry to line a 23-cm/9-inch pie plate. Brush the inside with some of the egg white. Skin the pieces of breast and other meat if necessary and parboil them gently in salted water for 10-15 minutes. Drain and leave to cool. Mix together in a bowl the minced beef, suet, salt and pepper to taste, the egg yolks and half the spice mixture. Add the rest of the spices to the dried fruit in another bowl. Slice the parboiled meat. Pre-heat the oven to 220C/425F/Gas Mark 7. Add 1 or 2 tablespoons of the beef stock to the rice flour or cornflour in a small saucepan and cream them together; then add the remaining stock and stir over gentle heat until slightly thickened. Keep aside. Cover the bottom of the pastry case with half the mince mixture. Arrange the sliced meat in a flat layer on top. Scatter the chopped spiced fruit over it and cover with the remaining mince. Pour the thickened stock over the lot. Roll out the remaining pastry into a round to make a lid for the pie. Brush the rim of the case with a little more egg white and cover with the lid. Press the edges to seal, and make escape slits for steam. Decorate with the pastry trimmings and glaze with egg white. Bake for 15 minutes, then reduce the heat to 160C/325F/Gas Mark 3 and bake for 45-50 minutes longer.
Serves 6 to 8.
~ |
|
Reply
| |
Grete pye
Categories: Main dish, Meat, Medieval
Yield: 6 Servings
Ingredients:
Grete pyes. Take faire yonge beef, And suet of a fatte beste, or of Motton, and hak all this on a borde small; and caste therto pouder of peper and salt; and whan it is small hewen, put hit in a bolle. And medle hem well; then make a faire large Cofyn, and couche som of this stuffur in. Then take Capons, Hennes, Mallardes, Connynges, and parboile hem clene; take wodekokkes, teles, grete briddes, and plom hem in a boiling pot; And then couche al this fowle in the Coffyn, And put in euerych of hem a quantite of pouder of peper and salt. Then take mary, harde yolkes of egges, Dates cutte in ij peces, reisons of coraunce, prunes, hole clowes, hole maces, Canell and saffron. But first, whan thoug hast cowched all thi foule, ley the remenaunt of thyne other stuffur of beef a-bought hem, as thou thenkest goode; and then strawe on hem this: dates, mary, and reysons, &c. And then close thi Coffyn with a lydde of the same paast, And putte hit in the oven, And late hit bake ynough; but be ware, or thou close hit, that there come no saffron nygh the brinkes there-of, for then hit wol neuer close. can you understand this ... now for modern english !
450 g/1 lb shortcrust pastry 1 egg white, beaten until liquid 450 g/1 lb boned breasts of chicken, pigeon or wild duck and/or saddle of hare or rabbit (not stewing meat) Salt and black pepper 450 g/1 lb minced beef 2 tablespoons shredded suet 3 hard-boiled egg yolks, crumbled Spice mixture made with 1/4 teaspoon each ground cinnamon and mace and a pinch of ground cloves 25 g/1 oz stoned cooking dates, chopped 25 g/1 oz currants 50 g/2 oz stoned prunes, soaked and drained 125 ml/4 fl oz/ 1/2 cup beef stock 1 tablespoon rice flour or cornflour
~~~~~~ ~~~~~~~~ ~~~~~~~
|
|
Reply
| |
ENGLISH PLUM PASTIES
4 cups grated sharp Cheddar cheese
1 cup diced fresh plums (about 3 plums)
1 cup frozen mixed vegetables, cooked and drained well
3/4 cup diced cooked potatoes (about 2 small)
1/2 cup chopped green onion
3 tablespoons parsley, minced
2 tablespoons wheat germ
1 teaspoon curry powder
salt and pepper to taste
1 egg mixed with 1 tablespoon water
pie pastry (enough for 3 small double crust pies) When precooking vegetables, undercook slightly as they
will be baked later inside the crusts; leave firm.
Combine cheese, plums, vegetables, potatoes, green onions,
parsley, wheat germ, curry powder, salt and pepper in a bowl.
Mix well. Divide pastry into 6 balls.
Roll each ball into a 7-inch round. Divide filling evenly
among pastry rounds. Dampen outer edge of each round
with water. Bring 2 sides pastry up over filling and seal at top.
Pinch to seal.
Brush with egg water mixture.
Place pasties on a baking sheet and bake at 375°F
for 30 minutes or until pastry is golden and crisp.
Makes 6 pasties.
|
|
Reply
| |
| this one is a real classic as St.George’s Day is coming up (April 23rd) and to help
celebrate the great day. Mini Beef Wellingtons and Black Pudding | | | |  Preparation time: 30 minutes
Cooking time: 12-15 minutes
Ingredients
(Serves 4)
4 x lean fillet steaks, 4cm (1inch) thick
15-30ml olive oil
50g (2oz) mushrooms, finely chopped
75g (3oz) black pudding, finely chopped
Handful fresh thyme leaves
15g (1/2oz) melted butter
1 x 375g pack ready-rolled puff pastry
1 egg, beaten
30ml (2 tablespoons) freshly chopped parsley Method
Preheat the oven to Gas mark 7/220°C/425°F.
Heat the oil in frying or griddle pan on a moderate heat, season the steaks and sear them for 30 seconds on each side. Then set them aside to cool. In a small bowl mix together the mushrooms, black pudding, thyme leaves and butter. On a lightly floured surface, unroll the pastry and divide it into 8 equal squares. Roll 4 of these slightly larger to allow for covering the fillet.
Position a fillet on each square, leaving a 1cm (1/2inch) border and spoon over 15ml (1 tablespoon) of the black pudding mixture. Press it down gently and brush the edges with beaten egg. Place a larger square of pastry over the beef, seal and trim off any excess pastry round the edges. Brush the surface with beaten egg and sprinkle with the chopped parsley. Gently prick the surface of the pastry to allow the steam to escape. Transfer the mini wellingtons to a baking sheet and cook for 12-15 minutes for medium. Then leave them to rest for 3-4 minutes. Serve with steamed seasonal vegetables and boiled new potatoes. | |
|
Reply
| |
Yorkshire Parkin (Oatmeal Gingerbread)
Parkin is a variety of gingerbread, good warming stuff to eat out of doors in cold weather. When I was a child, it was always a firm favourite for the firework party on Bonfire Night each year. This is adapted from my mother's recipe.
Ingredients:
1 1/2 c (8 oz) medium oatmeal
(this means ground oatmeal, not rolled oats)
1 1/2 c (8 oz) whole-wheat flour
2 tsp baking powder
1 tsp ground ginger
1/2 tsp salt
1/2 c (4 oz) apple sauce
1 1/2 c (8 oz) brown sugar
*1/3 c (5 oz) black treacle (a kind of molasses)
*1/3 c (4 oz) golden syrup
*You could substitute molasses for both of these, I guess.
1 egg white or substitute, lightly beaten
1/2 c (4 fl oz) skimmed milk or substitute
Method:
Prepare 2 1-lb loaf tins, or an 9x9 inch square tin, by spraying with Pam.
Set the oven at 350 deg F (gas mark 4).
In a large bowl, mix together the oatmeal, flour, baking powder, ginger, and salt. In a small bowl or saucepan, mix together the apple sauce, sugar, treacle, syrup, and milk, and warm slightly to dissolve the sugar.
Add these to the oatmeal mixture along with the egg white, and mix together to make a soft mixture of a slow-pouring consistency, adding extra milk if necessary. Bake for 40-50 minutes, or until the top springs back when pressed lightly with a finger.
After it has cooled a bit, but before it gets cold, cut it into 2-inch squares in the tin. Cool the pieces on a wire rack, and store them in an airtight container. It tastes better if it is stored for 2-3 days before eating.
|
|
Reply
| |
Suffolk Raisin Roly-Poly-Puddings: 4 Servings:
3 oz Flour;
Pinch of salt;1 ts Baking powder
4 oz Suet
12 oz Raisins, stone; 1 ds Sugar
Mix the flour, salt and baking powder together,
then add the suet and sufficient cold water to
form a soft dough. Turn out on to a lightly floured
surface and roll into an oblong about 1/4 inch
thick. Sprinkle the raisins and the sugar on to the
dough, then roll up like a Swiss Roll, damping the
ends and pressing firmly together to seal.
Sprinkle with a little flour, then wrap lightly in
greaseproof paper and roll up in a lightly floured
pudding cloth, tying the ends tightly.
Place in a saucepan of boiling water and
boil for 3 hours, topping up the water as necessary.
Serve cut into thick slices, and sprinkled with a little
granulated sugar and accompanied by custard.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ |
|
Reply
| |
Ipswich Lemon Pie 8 oz Shortcrust pastry
Grated rind & juice -of a lemon
2 oz Butter
4 Eggs beaten
Set oven to 400/F or Mark 6. Line a 7 inch flan
dish with the pastry. Put the lemon rind and juice,
butter and sugar into a saucepan and heat gently
until the sugar has completely dissolved, stirring
as little as possible. Allow the mixture to cool
completely, then strain the beaten eggs into it
and stir gently until combined. Pour the mixture
into the pastry case, and brush the edges of the
pie with milk to glaze. Cook for 10 mins, then
reduce the oven temperature to 350/F or
Mark 4 for a further 15 to 20 mins until
the filling is set and the pastry lightly golden.
Serve hot or cold with cream.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
|
|
Reply
| |
`
Traditional English Scones
2 1/2 cups flour, all purpose;
1/2 cup bread flour;
6 tbls sugar;
1 1/2 tbls baking powder;
3/4 tsp salt ;
4 1/2 tbls butter, chilled, unsalted, cut in pieces;
1 cup whole milk; 2 large eggs;
1 large egg yolk; 1 cup raisins (optional);
1 egg yolk beaten with 2 tbls water, (glaze]
Strawberry preserves;
Preheat the oven to 375 degrees.
Butter and flour a large, heavy cookie sheet.
Mix the first 5 ingredients in large bowl.
Cut in the butter until the mixture resembles fine meal.
Stir in the milk, eggs and yolk.Add the raisins.
Mix until thoroughly incorporated. Turn dough out onto lightly floured surface.
Roll the dough into a 1" thick round.
Cut out rounds using floured 3" round cookie cutter.
Gather scraps and re-form into a 1" thick round.
Cut out more rounds.
Transfer the rounds to the prepared cookie sheet,
spacing evenly.Brush with glaze.
Refrigerate 15 mins.
Bake until golden brown, about 25 mins.
Serve scones warm with berry preserves.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
`
|
|
Reply
| |
Suffolk Rusk
Yield: 1 Cake
8 oz Self-raising Flour
Pinch of salt
3 oz Butter
1 Egg beaten
A little milk or water
Set oven to 450/F or Mark 8.
Sift the flour and salt together into a
bowl, then rub in the butter until
the mixture resembles fine breadcrumbs.
Stir in the beaten egg and sufficient milk
or water to make a smooth dough.
Roll out on a lightly floured surface to about
1 inch in thickness then cut into 2 1/2 inch rounds.
Place on a greased baking sheet and cook for 10 mins.
Remove from the oven and split in half.
Reduce the oven temperature to 375/F or Mark 5.
Return the Rusks to the baking sheet, cut side
upwards, and cook for a further 10 to 15 mins
until crisp and golden-brown. Cool on a
wire rack. Serve with butter and jam at teatime
or as a savoury with cheese or Bloater Savoury.
Suffolk Rusks store well in a tin.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
|
|
Reply
| |
Poor Mans Goose
4 Servings
1 x Large cooking apple
2 ts Sugar
1 sliced liver .
1 pk Sage and onion stuffing
1 lb Potatoes
Salt and pepper
Dripping
Set oven to 350/F or Mark 4.
Take a deep dish and put a few knobs of
dripping in the base. Peel, core and slice the
apple and place in a layer on the dripping.
Sprinkle with the sugar. Make up the sage & onion
stuffing as the instructions on the packet and
add a layer to the dish, followed by slices of liver.
Finally add a layer of raw potatoes cut into
slices with a little seasoning. If the dish is deep
enough- to repeat the layers, finish with potato.
Dot with drippin~ and bake for 1 hour.
The texture and flavour of this dish is said to be
like that of roast goose. No exact quantities can be
given as it is a `poor man's dish', made with whatever
is available. Cheese and sliced onion can be used
instead of liver.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
|
|
Reply
| |
Derby Sage Parsnips
1 lb Parsnips; 3 oz Flour
1 1/2 oz Derby sage cheese-Finely grated
Salt and pepper; 2 tb Dripping
Set oven to 400/F or Mark 6.
Mix the flour , cheese,salt and pepper in
a mixing bowl. Peel parsnips and cut into
small chunks. Place the parsnips in a pan of boiling,
salted water and bring back to boil.
Cover and cook for 3 mins. Drain the parsnips and,
while hot, drop a few at a time into the cheese
mixture. Shake the bowl to ensure a good even coating,
then transfer to a tray. Place the dripping in a
roasting tin and heat in the oven. When hot, remove
the tin from oven and place in it the coated parsnips.
Spoon the hot fat over the parsnips, return to the
oven and bake for 35-40 mins, turning over after 20
mins. The cheese mixture will only coat the
parsnips while they are steaming. To keep them
steamy', drain only a few at a time.
~~~~~~~~~~~~~~~~~~~~~~~~
|
|
Reply
| |
"English" Muffins:
1 Lb All-purpose or bread flour: 1 T Salt:
1 1/2 Tb Dry yeast: 1 T Sugar:
8 Fl Warm milk and water: 2 Oz Butter, melted:
Procedure
Sift the flour and salt into a bowl and leave in a warm place.
Dissolve the yeast and sugar in 1/4 pt of the warm milk and water.
Leave to froth, then mix in the fat.
Stir all the liquid into the warm flour and beat
well until smooth and elastic.
Cover and prove in a warm place for 50 mins or
until doubled in bulk. Turn onto a well-floured
board and knead, working a little more flour
if necessary to make the dough easier to shape.
Round up the dough, roll into a thick sausage shape
and (using the sharpest knife you have)
slice into 8 to 10 portions, each about 1 1/2 - 1 3/4 inch thick.
Shape each one into a round with straight sides.
Put onto a greased baking sheet.
Cover and put in a warm place to prove for 30-40 mins
or until springy to the touch. Leave room for expansion
and be careful not to over-prove, as the muffins will get flabby and lose their shape. Warm and grease the
bakestone lightly. Lift the muffins carefully onto
the bakestone and cook over very moderate heat
for 8-10 mins until pale gold underneath. Turn
and cook the other side. Wrap in a cloth and keep
warm if cooking in batches. To serve, insert a knife
in the side, pull the top and bottom slightly apart,
and insert slivers of butter.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~ |
|
|
First
Previous
2-15 of 15
Next
Last
|
|
Free Forum Hosting
Important Announcement
Return to Specialities