When you purchase this ebook you have full resale rights. Which means you can either keep it for yourself or sell it on to make a profit.
INDEX OF RECIPES
4 cups tomato juice
2 teaspoon(s) cornflour dissolved in a little cold water 1 teaspoon(s) roasted cumin seed powder 1 teaspoon(s) ginger - garlic paste 1 tablespoon(s) milk
salt and pepper to season.
Combine all the ingredients in a vessel except for milk and bring to a boil on medium flame. Let it simmer on low heat for about 4 minutes. Add the milk and let it simmer again on low heat forabout 3 minute(s). Serve hot with: croutons or bread sticks.
2 tablespoons olive oil
1/2 pound lean beef -- cut in 1" cubes 1 small onion -- sliced rings 4 stalks celery -- chopped
2 quarts beef broth
1/2 cup chopped carrots
1/2 cup cooked barley
4 tablespoons unbleached all-purpose flour 1 cup cold water
2 tablespoons tomato catsup 1/2 teaspoon worcestershire sauce Salt and pepper to taste
In a large soup pot, heat the oil and brown the beef and onion. Drain off the fat. Add the celery and beef broth. Simmer, covered, for 1-1 1/2 hours, or until the meat is tender. Add the carrots and barley and simmer for 20 minutes. In a small bowl, blend the flour and cold water. Slowly add the flour mixture to the soup pot and cook for 5 minutes, stirring frequently. Add the catsup, Worcestershire sauce, salt and pepper. Stir well and serve.Beef and Cabbage Soup
1 pound lean ground beef
1/2 teaspoon garlic salt
1/4 teaspoon garlic powder
1/4 teaspoon pepper
Celery -- chopped
16 ounces kidney beans -- drained
1/2 chopped head cabbage
28 ounces tomatoes
1 can water in empty tom. can
4 beef bouillon cubes
In a Dutch oven, brown beef. Add all remaining ingredients except parsley; bring to boil. Reduce heat & simmer, covered for 1 hour. Garnish with parsley.
1/2 pound whole green peas 1/2 pound split green peas 1 Smoked ham shank -- uncooked 1 medium onion -- chopped Salt and pepper to taste
Soak whole green peas overnight in a four quart kettle filled with water. In the morning add split peas and remaining ingredients. Boil slowly for about 4 hours. Remove ham shank and serve soupwithout straining.
4 Tablespoons butter
2 pounds onions, thinly sliced
4 cups vegetable or chicken stock
3 cups whipping cream
salt and white pepper
Stilton Toast: French bread, 2 ounces Stilton cheese, 2 ounces Cheddar cheese, and butter.
Toast 6 thick slices of French bread in a 300 degree oven until crisp. Blend the Stilton with a couple Tablespoons of butter, then spread on the toast. When ready to serve the soup, pop one of these on top of each serving bowl and sprinkle with lots of cheddar cheese. Melt butter in a large saucepan over low heat. Add onions, cover, and cook until translucent--stirring occasionally--for about 30 minutes. Add the stock and bring to a boil. Reduce heat and simmer for 15 minutes. Add cream and bring to a boil. Reduce heat and simmer to thicken slightly--about 15 minutes. Season generously with salt and pepper. Ladle into bowls, top with Stilton Toast, and run under the broiler until the cheese is melted and brown. Serve immediately.
Served with sprouts or carrots. 2 lb. stewing lamb (or 8 cutlets) 1 oz. seasoned flour 1 oz. fat
1/2 lb. sliced onions 3/4 pt. beef stock
salt and pepper
Cut meat into 1-inch cubes. (If you use cutlets, leave them whole.) Coat meat in seasoned flour and fry in fat with onions. Put meat and onions in a casserole dish; pour stock over. Cover and simmer on top of stove, or bake in 350 degree oven, or about 2 hours or until meat is tender.Steak and Kidney Pie
1 Kidney, beef
4 tablespoons Shortening 2 Onion; chopped
2 pounds Round steak; cubed 1 1/2 tablespoons Worcester sauce 1/2 teaspoon Salt
1/2 teaspoon Pepper
2 tablespoons Butter; softened 2 tablespoons Flour
2 tablespoons Parsley; minced 1 teaspoon Rosemary 1 teaspoon Oregano
1 cup Flour; + 2 teaspoons 1/4 teaspoon Salt 1/3 cup Shortening 2 tablespoons water, cold
Wash the kidney, remove membranes and fat, and cut kidney in 1" cubes. Cube the steak into 1" cubes. Melt the shortening in a heavy pot. Add the onions and cook, stirring often, until well browned. Add the steak and kidneys. When the meat is browned on all sides, pour on 2 cups of boiling water, Worcester, salt, and pepper. Cove and cook over a very low heat for 1 1/2 hours, or until the steak is tender. Preheat the oven to 400 F. Blend the butter with the flour to make a beurre manie. Drop small pellets of this paste into the sauce and stir to thicken it. Put meat and sauce into a deep pie plate and sprinkle with parsley. If you wish to use a pastry topping, roll out the dough and cover the pie plate. Slash the top, crimp the edges, and bake about 30 minutes, or until well browned. Pastry: Mix the flour and salt. Cut in the shortening with a pastry blender. Combine lightly only until the mixture resembles coarse meal or very tine peas; its texture will not be uniform but will contain crumbs and small bits and pieces. Sprinkle water over the flour mixture, a tablespoon at a time, and mix lightly with a fork, using only enough water so that the pastry will hold together when pressed gently into a ball.Corned Beef Hash
1/3 cup minced onions
1 tablespoon bacon drippings 1/8 teaspoon pepper
3 cups diced cooked potatoes 2 1/2 cups chopped cooked corned beef 2 tablespoons fat.
Brown onions in drippings in skillet, add pepper, potatoes and beef and mix thoroughly. Shape into patties and saute in hot fat. Serves 6.English Hot Pot
1 1/2 lb lamb shoulder or breast 2 lamb kidneys [optional] 1 large onion , sliced salt and pepper
1 cup water
2 tablespoons melted butter.
Place half the potatoes in greased casserole, then add meat, cut into cubes. Cover with sliced onion and season with salt and pepper. Add water. Place remaining potatoes on top, covering meat completely. Brush with melted butter. Place in moderate oven 350 F and cook for 2 hours. Serves 4-6.Londonderry Beef Stew
1 1/2 pounds beef steak, cut into 1 inch cubes 3 medium carrots, chopped
3 medium parsnips, chopped
1/2 cup pearl barley
8 medium potatoes
1 cup beef stock
1/4 teaspoon salt, to taste
1/4 teaspoon pepper, to taste
Boil some water in a large saucepan, sufficient to cover the meat, and have approximately 1 inch left above. Put in the large chunks of meat, and lower the heat to keep the stew simmering. Put in the chopped or diced carrots and parsnips. Add herbs, salt and pepper to taste. Let simmer for about 20 minutes.
Add peeled whole potatoes and some stock/soup mixture or cornstarch to thicken. Keep the mixture simmering and stir occasionally. After about an hour from start time, taste it and check the potatoes.Chile Con Carne with Kidney Beans
1 onion, diced. 1 tablespoon fat 2 cups cooked tomatoes
1 pound ground or minced beef
2 cups cooked red kidney beans 1/2 teaspoon chili powder 1 teaspoon salt
1 large onion, chopped
2 medium carrots, chopped
2 to 3 cloves garlic, minced
1 (14 1/2 ounce) can beef broth
1 1/2 lbs ground beef
1 (8 ounce) can tomato sauce
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon parsley flakes
1/2 teaspoon dried rosemary
1/2 teaspoon rubbed sage
2 cups hot mashed potatoes (prepared with milk and butter)
In a saucepan, combine onion, carrots, garlic and broth. Bring to a boil; reduce heat; cover and simmer for 20 minutes or until vegetables are tender.
Drain, reserving liquid to make gravy, if desired. 4 In a skillet, cook beef until browned; drain. 5 Add tomato sauce and seasonings; bring to a boil. 6 Reduce heat; cover and simmer for 15 minutes. 7 Add reserved vegetables and mix well. 8 Transfer to a greased 2-quart baking dish. 9 Top with mashed potatoes.
10 Bake, uncovered, at 350 degrees for 30 minutes or until potatoes are lightly browned.
11 If desired, make gravy with reserved vegetable liquid; serve with pie.
Ingredients (Roast Beef): 1.4kg / 3lbs joint of sirloin of beef 50g / 2oz beef dripping
Ingredients (Yorkshire Pudding):
110g / 10oz of plain flour (sifted)
1 large egg
A large pinch of salt
150ml / 5oz water
150ml / 5oz milk
Beef dripping or cooking fat
Combined method for cooking the Roast Beef and the Yorkshire Pudding:
1. Heat the oven to 180ºC / 350ºF / gas mark 4. 2. Put the joint of beef into a shallow baking tray or tin. 3. Season the meat to taste with a little salt or a sprinkle of rosemary or a little black pepper
4. Melt half of the beef dripping and pour over the meat and seasoning.
5. Place in the middle of the oven for 70 minutes. 6. After 70 minutes, keep the meet in the oven, but turn up the heat to 220ºC / 425ºF / gas mark 7.
7. Pour the remainder of the beef dripping into a cake baking tray (The type of baking tray used to make small cakes / muffins). Put the tray, with a little bit of dripping in each of the depressions in the tray, into the oven for 3 minutes or until you see the dripping smoke.
8. Remove from the oven and pour 2 tablespoons of the Yorkshire Pudding batter (see below for batter recipe) into each cake depression and bake for 15 to 20 minutes in the same oven as the beef.
9. 10 minutes after you have taken out the cooked Yorkshire puddings you can take out the beef. Leave to stand another 10 minutes to allow to cool a little before carving.
(This will make about 6 or so puddings). 1. Sift the flour into a large bowl
2. Break the egg into the centre of the heap of flour. 3. Mix the water and the milk together in a jug. Pour the mixture slowly onto the flour and egg. As you start to pour the water/milk slowly beat the mixture together with a whisk. Add the salt and continue to beat. The puddings will be lighter if the batter includes a little air.
4. Once all the ingredients have been beaten together leave to stand, covered by a cloth, for 40 minutes or so.
5. Now you are at 'step 8' in the main cooking method. Your oven should be very hot and your tray for the puddings very hot.LANCASHIRE HOTPOT
A filling, tasty and warming dish from the county of Lancashire. Originally it was baked in the oven then wrapped in an old blanket to keep it hot until it was eaten much later. A favourite for warming the menfolk up whilst watching the horse racing on a cold autumn day.
2 lb lamb
4 lambs kidneys
20 fl oz hot water
1 teaspoon Worcestershire sauce 2 lb potatoes
¾ lb onions
A sprig of thyme
Knob of Butter
Fat or oil for frying Salt and pepper (to taste).
2. Skin, core and chop the lamb's kidneys. 3. Chop the lamb meat into small cubes or chunks. 4. Brown a few of the cubes of lamb at a time in a hot frying pan with a little oil. Continue until all the pieces have been browned. Once the cubes have all been browned then put them in an oven proof casserole dish (or pot).
5. Now brown the kidneys in the hot oil and scatter over the cubes of lamb in the dish.
6. Keeping the same oil used to brown the meat, brown the onions which should have been chopped up too. 7. Once the onions are golden brown stir in a little flour to soak up all the oil and juices in the pan.
8. In a measuring jug (or cup) add the Worcestershire sauce to the hot water and then pour and stir into the pan with the flour etc. Take care to pour slowly and blend the mixture well, or else you may end up with a lumpy mixture.
9. Add salt and pepper to taste.
10. Now gently heat the pan and bring the contents to a simmer. As soon as it is simmering, take off the heat, then pour over the meat and kidneys in the pot.
11. Add the thyme and bayleaf. Now carefully lay the potato slices on top of the meat to form a cover by overlaping the slices, just like tiles on a house roof.
12. Add a few small knobs (or dollops!) of butter on the potato roof and cover with a tight fitting lid.
13. Place in a preheated oven at 325'F (gas mark 3) or (170'C) for about 1½ hours.
14. Remove the lid and return to the oven for another 45 minutes to help brown the potato roof and finish the cooking. If you really want a 'crisp brown' covering then finish off under a grill until the desired shade is reached.
For a really traditional way of eating, try serving with pickled red cabbage.
Lemon Chicken 4 servings
1/4 c Vegetable oil 3 lb Chicken pieces 3/4 c Lemon juice 1 tb Lemon juice Flour for dredging 1/4 c Vegetable oil 1 Lemon; sliced thin 1/2 c Chicken stock 3 tb Brown sugar 1/2 ts -Salt
Combine chicken and lemon juice. Marinate at least 6 hours or overnight, turning occaisionally. Remove chicken, discard marinade, reserving 1 Tbsp. Combine flour, salt and pepper; dredge in flour (this step may be skipped). Heat oil in large skillet over medium-high heat, fry in several batches. Transfer to casserole large enough to hold chicken in single layer. Combine peel and brown sugar in bowl, sprinkle over chicken. Combine stock and 1 Tbsp reserved marinate, pour around chicken. Bake at 350F 35-40 minutes. Serves 4 (generous portions) or 6. Good served hot, even better served cold. Great for picnics.Chicken & Dumplings
6 1/2 c ups Water Divided 4 (8 Oz.) Chicken Breast Halves 1 1/2 c Sliced Mushrooms 3/4 cup Diced Carrots 2 tb Chopped Onion 3/4 ts Poultry Seasoning 1/2 ts Salt
1/2 ts Pepper
1 ts Lemon Juice
4 Drops Hot Sauce
1 cloves Garlic Minced 1 1/4 cups + 2 T. Flour, Divided 1 ts Baking Powder 1/2 cup Skim Milk
Place 6 Cups Water And Chicken, Mushrooms, Carrots, Onion in A Large Dutch Oven. Bring To A Boil; Cover. Reduce Heat & Simmer 45 Min. OR Until Chicken Is Tender. Remove Chicken From Broth & Let Each Cool Separately. Discard Bones & Skin. Cut Chicken
Into Bite Size & Add To Vegetable Mixture. Cover & Chill 8 Hours. Skim Fat From Broth & Discard. Stir in Poultry Seasoning, Salt, Pepper, Lemon Juice, Hot Sauce & Garlic.
Combine 1/4 C. Plus 2 T. Flour & Remaining 1/2 C. Water; Stir Well. Bring Chicken Mixture To A Boil; Stir in Flour Mixture. Reduce Heat & Simmer Uncovered 35 Min. OR Until Thickened.
Combine Remaining 1 C. Flour & Baking Powder. Add Milk, Stirring Just Until Dry Ingredients Are Moistened. Drop Batter By Teaspoonfuls Into Boiling Broth; Cover. Reduce Heat And Simmer15 Min. OR Until Dumplings Are Tender.
1 3/4 c Spaghetti sauce
1/2 c Shredded mozzarella cheese
1 tb Grated parmesan cheese
1/4 c Chopped fresh parsley
4 Boneless and skinless chicken breast halves 1 Egg, slightly beaten
1/2 c Seasoned bread crumbs
2 tb Butter or margarine
Using palm of hand flatten chicken to even thickness. Dip chicken into egg then into crumbs to coat. In skillet over medium heat, in hot margarine, brown chicken on both sides. Add sauce. Reduce heat. Cover; simmer 10 minutes. Sprinkle with cheeses and parsley. Cover; simmer 5 minutes or until cheese melts. Makes 4 servings
1/2 cup Flour
2 Beaten eggs
1/2 cup Buttermilk 1 tb Dijon mustard 2 cups Crushed cornflakes 6 Chicken legs or thighs
1 2 1/2 to 3 lb fryer, cut up 2 tb Butter
1 c Whiskey
3 c Sliced mushrooms (8 oz) 1/4 c Sliced leeks or gr onions 1/2 c Light cream or milk 2 tb Flour
1 tb Lemon juice
2 ts Whiskey
Rinse the chicken pieces; pat dry with paper toweling. Season chicken with salt and pepper. In skillet brown chicken in butter 15 minutes, turning to brown evenly. Add the 1 cup whiskey to skillet; cover and simmer 30 to 35 min or til chicken is tender. remove chicken to serving paltter and keep warm.
For sauce: Skim fat from pan juices. Add enough water to juices, if necessary, to measure 2/3 c liquid. Return to skillet. Stir in mushrooms and green onions. Cook and stir just until onions are tender. Combine cream and flour; add to mixture in skillet. Cook and stir until thick and bubbly. Cook and stir one minute more. Remove from heat; stir in lemon juice and the 2 teas. whiskey. Spoon over chicken. Serve with cooked peas and leeks if desired. FISHFish Cakes
1lb 9oz Potatoes, peeled and chopped 1lb 9oz Cod Fillet
1 pint Milk
½ Pack Parsley, finely chopped Salt and Freshly Ground Black Pepper) 1oz Plain Flour
2 Large Eggs, beaten
4oz Dried Natural Breadcrumbs Vegetable Oil for shallow frying Lemon Wedges to garnish
3 tbsp Cornflour mixed with 3tbsp Water
2 tbsp Parsley, chopped
2 spring Onions, chopped
Cook the potatoes in boiling salted water for 15-20 minutes until tender. Drain and mash. While the potatoes are cooking, place the fish in a saucepan, cover with the milk and bring to the boil. Remove pan from the heat then drain, reserving the milk. As soon as the fish is cool enough to handle, remove the skin and any bones then flake the fish. Place the potatoes, flaked fish and the parsley in a bowl and season generously. Combine together well then shape into 8 cakes. Dip each cake in the flour, shake off the excess, then dip in the beaten egg and finally the breadcrumbs until evenly coated. Chill until required. They may be stored in the fridge for upto 24 hours.
To make the sauce, place the reserved milk in a saucepan with the butter and cornflour and cook gently, stirring until thickened. Add the remaining ingredients and season to taste. simmer for 1-2 minutes. Cover and leave until required - it can be kept for up to 24 hours in the fridge. Heat a thin layer of oil in a large, ideally nonstick, frying pan and cook the fish cakes in batches if necessary for about 5 minutes on each side over a medium heat until crisp and golden. Garnish with lemon wedges and serve at once with the sauce and a vegetable of your choice.Halibut in Beer Batter
4 cups beer batter
1/2 cup pecans, chopped roughly Heat oil in deep fat fryer to 375 degrees.
Cut halibut into 6 pieces (1-1/4 ounces each) or large 1 x 1-inch squares. Mix pecans in beer batter. Coat each halibut piece thoroughly with beer batter and drop, one by one, into 375-degree oil, stirring carefully so halibut won't sink to the bottom and clump together. Cook about 4 to 5 minutes or until halibut is golden brown. Drain halibut on paper towels until ready to serve. Serve these with fresh fries made from baked potato quarters from which the skin has been removed. Fry these in the same oil until a golden brown crust has been formed -- watch carefully. Serve them with a small cup of bernaise sauce and a small cup of cocktail sauce for dipping.Cod & Chips
2 lb of fresh cod fillets 6 fl.oz milk
Half level teaspoon of caster sugar 4 oz of plain white flour 2 tablespoons of plain white flour 2lb of Potatoes
1 level teaspoon of dried yeast Freshly ground pepper & salt Half a level teaspoon of salt Vinegar
To Make Batter:(1-7)
1) Warm the milk and pour into bowl
2) Add the sugar and dissolve
3) Blend in yeast, cover and leave to stand at room temp., for 6/7 min until mixture becomes frothy
4) Sift flour and salt into a bowl, make a well in the center 5) When yeast mixture is ready add to well and mix 6) Whisk or beat until batter is smooth
7) Cover and leave to stand for 30 minutes 8) Peel potatoes and cut into thick chips 9) Wash under cold tap and pat dry with towel 10) Heat a deep fat frying pan or chip pan 11) Test oil by placing one chip in pan when chip rises oil is ready 12) Place chips in oil (in batches if necessary) cook until golden brown, turn onto hot plate and cover
13) Allow the temperature of the oil to cool slightly 14) Mix 2 teaspoons of flour with a pinch of salt and pepper, and coat fish
15) Stir batter and dip the fish into it, lift out and let excess batter drip off
16) Carefully lower fish into the hot oil and cook for 4-5 minutes until golden brown
17) Remove and pat well to remove excess fat Garnish: Fish with slice of lemmon,
Season: Chips with salt and vinegar to taste
These salmon fish cakes are delightful - crispy breaded outsides and pink insides. This recipe can be used to make fish cakes from any fish - and must be one of the easiest fish dishes of all to prepare. Even so, this particular salmon recipe is unusually tasty, as well as being a traditional English fish dish. Make 4 large fishcakes
Ingredients: 12 oz salmon *
12 oz peeled potatoes
1 egg whisked with a fork
2 tablespoons natural (plain) yoghurt
½ teaspoon paprika
1 teaspoon lemon juice
* If you prefer to use tinned Tuna - then use about a 7 oz tin - but drain off all the oil.
1. Peel and very finely grate the carrot. Chop the onion into similarly fine pieces.
2. Peel and boil the potatoes until tender. 3. Grill the salmon for about 2 to 3 minutes each side. They are ready when the flesh starts to become a little opaque and the flesh is easy to flake with a fork. Remove any skin and bones and flake the flesh into small pieces with a fork.
4. Mash the potatoes with a little pepper but NOT with milk or butter! Once mashed, turn the potatoes into a bowl with the salmon flesh. Add the yoghurt, paprika, lemon juice, chopped onion and grated carrot.
5. Once the ingredients are well mixed divide into 4 large (or 8 small) portions and shape them into fish cakes. (See the 'Cooks Tip' on this page). Add the whisked egg, a little at a time, until the mixture is held together (binded) by the egg - but without being too runny. Cover with bread crumbs. And the egg will help them stay stuck to the cakes.
6. Heat a little vegetable oil in a fryingpan and, when hot, fry the fish cakes over a moderate heat for 3 minutes on each side. They should be golden brown.
Traditionally we eat Pork accompanied by apple sauce. If you want to go back to the days when sauces were not bought in shops but from local produce grown in your garden then try this recipe.
It is easy to make. There are no preservatives so it will not keep long. Make it the day before, if you wish, but then keep it in the fridge.
450gms 1lb apples. (I prefer Bramley apples but any cooking apples will do).
2 tablespoons water
2 tablespoons caster sugar
3 ground cloves
15g or 1/2oz butter
1 teaspoon vinegar
Salt and pepper to taste.
1. Melt the butter in a saucepan
2. Core the apples and remove the skin. Chop them into small pieces.
3. Put the apple pieces into the pan and add the water. 4. Cover with a lid and cook gently on a medium heat for 8 minutes.
5. Take the pan off the heat and, with a potato masher, mash the apples into a fine puree.
6. Stir in the caster sugar, the vinegar and the ground cloves. 7. Put the pan back on the heat and, stirring all the time, reheat until hot. Do not allow to boil.
8. Taste the mixture and add salt and pepper to taste. 9. Pour into a gravy boat, or similar, and allow to cool.
Bread sauce is extremely old and has been around since medieval times. It arose because bread was very plentiful, stale bread could be used and flour was not used for sauces. This is a little 'fussy' to make but this recipe is far superior to any packet sauces. It came originally from a medieval recipe for serving with turkey but I have altered it a little to make it a bit richer and smoother. This will make enough for 4 generous sized portions. Serve with chicken, turkey or pheasant. This is best served warm so keep it in a warm gravy boat until it is put onto the table.
1 peeled onion
450ml or 15 fl oz milk
4 black peppercorns
225g or 8oz of white bread crumbs
15g or 1/2oz butter
2 tablespoons of double cream
Coarse ground black pepper
(Some people like to add a pinch of mace - the ground outer shell of nutmeg).
1. Push the cloves into the whole onion making sure they are not all grouped together.
2. Pour the milk into a cold saucepan and add the peppercorns (and mace if you wish) and the onion.
3. Bring to the boil then take off the heat. Cover with a clean cloth and leave it to marinate for at least 30 minutes. 4. Now strain the milk through a sieve into another saucepan and stir in the breadcrumbs.
5. Put onto a medium heat and stir constantly for 6 minutes or until the mixture becomes thick.
6. Take off the heat and add salt and pepper to taste then stir in the cream and butter making sure that the butter melts and mixes with then other ingredients.
This sauce should be served warm.
For every day cooking I tend to use packet gravy mix. For special occasions or when impressing visitors then I use this recipe as it
produces a great gravy full of body and taste. It does take a little
time to prepare so make it in advance and keep it in a gravy boat and heat before serving.
50g or 2oz of beef dripping (or u