There have been a large number of televion shows over the years in the UK showing the kind of cooking prepared in country houses - sometimes huge, stately homes and at other times quaint cottage kitchens. Wherever they originate the recipes have that specific 'english' feel to them even if they are based on recipes from other countries. Food fit for a King!!
Below is a selection of recipes which have been broadcast in the UK over many years
A Very Fishy Irish Stew
680 g white cod, (or firm white fish)
2 dsp lemon juice
1 tsp black peppercorns, ground
1 dsp oil
30 g butter or polyunsaturated fat
1 small bunc spring onions, cut into strips
2 leeks, cut into chunks
425 ml milk
1 bayleaves, up to 2
115 g white beans, canned
70 ml cream, (optional)
2 dsp parsley, finely chopped
1. Sprinkle the fish pieces with lemon juice and black pepper and leave to sit for several minutes. In a large pan heat the oil and butter then lightly cook the spring onion and pieces of leek. Add the fish pieces. Toss lightly for several minutes then add the milk, bayleaf, carrots and beans. Poach gently for 10-12 minutes until the fish is tender, but don't overcook. Just before serving remove the bayleaf, add cream if desired, garnish with parsley and serve. Be careful with this dish not to stir the fish otherwise it will break down and spoil the appearance.
2. Serve hot.
3. NB: this dish can be made with any white fish but do be careful when buying it to choose firm, thick fleshed fish as this will cook better and not fall apart. Monkfish tails work a treat.
Braised Bacon-Flavoured Sprouts With Ribbon Leeks
450 g Brussels sprouts
3 leeks, cut into strips
140 ml chicken stock
2 rashers bacon, grilled and cut into strips
1 dsp pine nuts
salt and pepper
1. Lightly steam the Brussels sprouts and leeks for several minutes, then transfer to an ovenproof dish.
2. Pour over the stock, sprinkle with bacon, pine nuts and seasoning. Cover with foil and braise in the oven at gas mark 5/190C/375F for approximately 15 minutes.
Pan Fried Mullet With A Grape Sauce
2 red mullet, boned and scaled
1 dsp olive oil
30 g butter
1 dsp lemon juice
1 pinch salt
1 dsp olive oil
1 spring onion, finely chopped
55 g green grapes
55 g black grapes
1 tsp white wine or balsamic vinegar
1 dsp honey or 30g demerara sugar
1 dsp parsley, finely chopped
1. Clean and scale the fish, then pat dry. Fry in the hot oil and butter for 2 minutes on either side. Sprinkle a little lemon juice over the top, then season with salt and keep warm.
2. To make the sauce, heat the oil and fry the spring onions until just opaque. Add the grapes, white wine or vinegar, honey and parsley. Bring to a boil then serve straight away poured over the mullet. Be careful not to overcook this sauce or the colour of the grapes will be spoiled.
Roasted Red Potatoes And Onions With Celeriac
3 red skinned potatoes, (3 to 4)
1 celeriac, peeled, cut into chunks
3 red onions, cut into slices (3 to 4)
2 dsp olive oil
2 dsp balsamic vinegar
salt and pepper
1. Lightly steam the potatoes and peel celeriac then transfer to a roasting dish with the red onions. Pour over the warmed olive oil, balsamic vinegar, salt and pepper then roast in a hot oven, gas mark 6/200C/400F for 20-25 minutes until caramelised and golden.
2. Serve at once.
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James Lanka is the owner of The UK Recipe Archive, where you can download his extensive collection of UK television recipes.
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