I thought it may be interesting as TNT is on the WWW to post some British Recipes "not so much English as origins can be vague", so a thread for food and please do post yours , hoping we can bypass the one word / sentence post clocking style posts and have intelligent converse about the foods we love, Thank you.


Rissole's

Ingredients

450g (1lb) Lean Minced Beef
75g (3oz) Breadcrumbs, fresh or dried
5 tbsp Tomato Ketchup
1 Egg
1 tbsp Oil
1 tsp Freshly Ground Black Pepper
1 tsp Dried Mixed Herbs
1 Clove Garlic, crushed

How to make

Place all of the ingredients except the oil into a bowl and mix thoroughly.
Shape into balls.
Heat the oil in a heavy based frying pan on high heat.
Fry the rissole's until golden brown, turning as required.
Reduce the heat and allow to cook through 6 to 8 minutes.
Serve with Chips "French Fries"

Very quick supper !

Spicy Easter Biscuits

Ingredients

225g (8oz) Flour
110g (4oz) Caster Sugar
110g (4oz) Butter
50g (2oz) Currants or Caraway Seeds
2 Eggs
¼ tsp Powdered Cinnamon
Pinch Salt

How to make

Pre-heat oven to 180°C: 350°F: Gas 4.
Sieve the flour, cinnamon and salt into a bowl.
Rub in the butter.
Stir in the sugar.
Separate the eggs, lightly beat the yolks and add to the mixture.
If the mixture seems too dry add 1 egg white.
Add the currants.
Roll the dough on a lightly floured surface into ¼ inch thickness; cut into shapes.
Place on a greased baking tray.
Bake in oven for 15 minutes or until pale golden brown.
Allow to cool for a few minutes then remove to wire racks.

Nice with a cup of Coffee or Hot Chocolate

Toad in the Hole

Serves 4

Ingredients

8 Pork Sausages
110g (4oz) Plain White Flour
300ml (½ pint) Milk
2 Small Eggs
½ tsp Salt

How to make

Place the flour in a bowl, then make a well in the centre and break in the eggs.
Mix in half the milk using a wooden spoon, work the mixture until smooth then add the remaining milk.
Beat or whisk until fully combined and the surface is covered with tiny bubbles.
Allow to rest for 15 to 30 minutes, whisk again before use.
Preheat the oven to 230°C; 450°F: Gas 8
Fry the sausages in a pan to lightly colour and remove excess fat, reserve the fat.
Place the fat in a small roasting tin adding a little oil, if needed, to bring the amount of fat up to about 4 tbsp.
Heat the fat until smoking hot then pour in the batter.
Add the sausage chunks and place into the hot oven.
Bake for about 5-10 minutes at 230°C; 450°F: Gas 8, then reduce to 200°C; 400°F: Gas 6 and bake 20 to 30 minutes or until the batter around the sausages has risen and is a deep golden brown. Serve immediately or the pudding will deflate.

Serve with vegetables and gravy, gorgeous

Cheese Pudding

Ingredients

8 slices Stale Bread
4 Eggs
300ml (½ pint) Vegetable Stock
150ml (¼ pint) Cream
75g (3oz) Cheddar Cheese, grated
50g (2oz) softened Butter
Black Pepper

How to make

Preheat oven to 150°C: 300°F: Gas 2.
Remove crusts from bread, butter each slice on one side.
Sprinkle two thirds of the grated cheese onto 4 slices, sandwich with the remaining bread.
Cut cheese sandwiches in half diagonally.
Butter a shallow oven proof dish.
Arrange cheese sandwiches over base of dish.
Beat eggs, stock and cream, pour egg mixture over sandwiches making sure each one is moistened.
Allow to stand 30 minutes.
Sprinkle remaining cheese on top, season with ground black pepper.
Bake for 30 minutes or until pudding is set and golden.

Nice cold weather supper

The only recipe I know is for this awesome banana bread. Mmmm.

Thank you Christopher

Spotted Dick Pudding

Ingredients

285g (10oz) Self-Raising Flour
150g (5oz) Shredded Suet
150ml (¼ pint) Milk
110-160g (4-6oz) Currants or Raisins
85g (3oz) Castor Sugar
1 Lemon, zest only, finely grated
Pinch Salt

How To make

Mix all of the dry ingredients, including the grated lemon zest, together thoroughly
Add enough milk to produce a soft dough.
Turn out onto a floured surface.
Roll out the mixture to produce a roll approximately 15cm (6 in) long and 5cm (2 in) in diameter.
Prepare either a tea towel lightly dusted with flour, or sheet of kitchen foil or a double thickness of greaseproof paper, brushed with melted butter.
Wrap loosely but securely, leaving enough space for it to rise.
Tie or seal the ends.
Place in the steamer and cover tightly.
Steam for 1½ to 2 hours.
Serve > cut into thick slices with hot custard.

Not exactly English, I know, but......

Ingredients:
225g Canned, cooked Red Kidney Beans or a mix including Canellini Beans
1 large Spanish Onion peeled and chopped
225gr chopped Smoked Bacon without rind
2tbs Olive Oil
2 Garlic Cloves, crushed
2tbs ground Coriander Seed
1tbs Ground Cumin
1tbs Chilli Powder, mild or hot, to taste
1tbs Angostura Bitters (optional - I've never used them )
1tsp Ground Oregano
450g Minced Beef
1 Pint of Beef Stock
2tbs chopped Coriander Leaves
4tbs Soured Cream (optional)
4tbs Grated Cheddar Cheese (optional)
Boiled Rice or Baked Potatoes to Serve


Method
Heat the oil in a Large Saucepan or Sauté Pan and gently fry the Bacon and Onion until soft but not browned.

Add the Garlic, Ground Coriander, Cumin and Chilli Powder and cook for approx. 1 minute. Add the Minced Meat and Stir Fry with the Vegetables, breaking it up with a wooden spoon to ensure that it browns evenly.

After adding the Beef keep it on the move until browned all over and broken up. Add the stock, stir in the Tomato Puree. Season to taste and gently simmer the dish for about 1 hour then add the drained Beans and heat through.

Serve with Rice or Baked potato topped if wished with a dollop of Soured Cream and Grated Cheddar Cheese plus Chopped Parsley if available!

Nice one Flamingo Rinse, i do love a good Chilli

Snow Eggs (A Very Pretty Supper Dish)

Ingredients

450ml (¾ pint) Milk
4 Eggs
½ Lemon, rind only
Caster Sugar, to taste
Vanilla, Lemon Rind or Orange Flower Water

How To make

Put the milk into a saucepan with enough sugar to sweeten and the rind of ½ lemon.
Let this steep over a very low heat for 30 minutes, when take out the peel.
Separate the eggs.
Beat the yolks.
Whisk the egg whites very stiffly.
Heat the milk to boiling point and drop in the whisked egg white a tablespoonful at a time and keep turning until sufficiently cooked.
Then place them on a glass dish, stir the beaten egg yolks into the milk, add a little more sugar and strain this mixture into a jug.
Place the jug in a saucepan of boiling water and stir it one way until the mixture thickens, but do not allow it to boil or it will curdle.
Pour this custard over the eggs, they should rise to the surface.
They make an exceedingly pretty addition to a supper and should be put in a cold place after being made.
When they are flavoured with vanilla or orange flower water, it is not necessary to steep the milk.
A few drops of the essence of either may be poured in the milk just before the whites are poached.
In making the custard, a little more flavouring and sugar should always be added.
Time
About 2 minutes to poach the whites. 8 minutes to stir the custard.

Nice for a romantic evening

Eggs in Overcoats

Ingredients

6 Large Potatoes
6 Eggs, plus 2 Egg Whites
80ml (3fl) Milk, hot
50g (2oz) Cheddar Cheese, grated
50g (2oz) Butter, softened
3 tbsp Cooked Ham, chopped
2 tbsp Parsley, chopped
2 tbsp Double Cream
1 tbsp Malt Vinegar
Salt and Pepper, to taste

How to make

Pre-heat oven to 200°C; 400°F: Gas 6
Scrub the potatoes, prick with fork and bake for about an hour, or until cooked.
Remove from the oven and allow to cool slightly.
Slice the top off each of the potatoes and scoop out the flesh into a bowl, reserving the skins.
Mash the potato with the milk, butter and cream until smooth.
Stir in the chopped ham and parsley, season to taste.
In a separate bowl whisk the egg whites until stiff.
Fold into the potato mixture, keep warm.
Lightly poach the whole eggs in a large saucepan of water to which the vinegar has been added.
Half fill each of the potato skins with the potato mixture, carefully add a poached egg.
Cover with more of the potato mixture.
Sprinkle the top of each potato with grated cheese.
Place into a pre-heated oven or under a hot grill to brown.

Makes a great Tea time change

nice collection, thanks!