Pub Recipes

[Lady Winter Wolf]

I absolutely enjoy English Pub food, and here's my #1 favorite recipe.


Shepherd's Pie

Ingredients:

1 1/2 pounds lean ground beef
1 large diced onion (yellow or white)
1 cup chopped mushrooms
1 teaspoon minced garlic
1 2 cups frozen peas and carrots (diced)
1 teaspoon dried thyme
1 teaspoon dried marjoram
1/4 teaspoon black pepper

MASHED POTATOES:

4 large potatoes
1 tablespoon butter or margarine
1/4 cup milk
Paprika -- to taste

Preparation:

Preheat oven to 350 degrees.

In a large saute pan or skillet, on high heat, add ground beef
cook over medium heat until meat is browned; drain liquid. Mix in onion, mushrooms and garlic. Let cook for 5 minutes longer, remove from heat.
Stir in vegetables, thyme, marjoram, and black
pepper.

MASHED POTATOES: Boil potatoes over high heat until soft; drain. Add butter
and gradually add milk while mashing potatoes with electric mixer or hand
masher. The consistency of mashed potatoes should be firm; add milk, as
necessary, but remember not to make the potatoes too runny. Set aside.


Transfer meat and vegetable mixture to a 2- 2 1/2-quart casserole. Evenly
top with mashed potatoes. Sprinkle with paprika. Cover and bake for 20 minutes
or until potatoes are lightly browned.

[GaratJax]

RACK OF LAMB WITH HERB CRUST

2 racks of lamb (use the best end of neck) and either prepare it yourself by chining it and removing the excess fat or get your friendly butcher to do it.

40g of fresh breadcrumbs

2 tbsp each of finely and freshly chopped mint and parsley

1 large egg, beaten

2 spring onions, finely chopped

1 garlic clove

zested rind of 1 lemon

salt and pepper

1. Preheat ur oven to 190c. Brush beaten egg over the fat on one side of each rack of lamb

2. Combine all the "dry" ingredients in a bowl. Add the salt and pepper and 1 tbsp of the reamining egg and mix to form wet paste.

3. Divide paste in half, spread each portion over the fat side of the lamb.

4. Place the racks, herb crust up in a roasting tin . Roast for 40-55 minutes for medium-rare and 1 hour for medium.

5. Serve with fresh vegetables and garlic mash.

[GaratJax]

TRADITIONAL BREAD AND BUTTER PUDDING

8-10 slices of day old bread with the crusts removed, buttered on one side

2 large eggs, beaten

1 pint of semi-skimmed milk

3 oz's of raisons or sultana's

1 oz of dried mixed peel

3 oz's of brown demera sugar

1. in a large square baking dish lay a layer of bread, butter side down in the base, followed by a layer of sultana's

2. add another layer of bread followed by mixed peel and sultanas and 1 oz of the demera sugar sprinkled over

3. add the final layer of bread. whisk the milk and eggs together and then sieve the mixture over the top of the pudding. the liquid should nearly reach the top of the dish.

4. Allow the "custard" mixture to soak into the bread over 1/2 hour and then sprinkle the remaining sugar over the top to give a crusty topping.

5. Bake in a pre-heated oven for 30-40 minutes at 180C
and serve hot with homemade custard.

[rincewind]

There's an English-style fish and chips shop in NYC that sells pub food. One of their rather unusual specialties is the fried Twinkie, although they also have fried Reese's Peanut Butter Cups and other candies. Mmmmm. You can see their stuff in the extras for "Supersize Me".

Edit: I found the address for you guys, it's
chipshopnyc.com/

[Lady Winter Wolf]

Toad in the Hole

Ingredients:

100g/4oz Plain Flour
1/2 level teasp Salt
1 Egg
270ml/9fl.oz Milk
225g/8oz Pork Sausages

Preparation:

1. Preheat the oven to 200C, 400F, Gas mark 6 and grease a shallow ovenproof dish or Yorkshire pudding tin.

2. Place the flour, egg, milk and salt in a large mixing bowl and whisk until smooth and lump free.

3. Place the sausages in the greased dish in a single layer then pour over the batter. Bake in the oven for 40-45 minutes until well risen and golden.

Try not to open the oven door during cooking or the pudding may not rise. Serve immediately with an onion gravy and chopped cabbage or other green vegetable.

Serves 4.

[Lady Winter Wolf]

Steak and Kidney Pie

INGREDIENTS

1 pound kidney (500 grams)
1 pound (500 grams) topside steak
1 onion
Salt & pepper to taste
2 - 3 tablespoons flour mixed with 1 tablespoon cold water
1 tablespoon soy sauce (optional)

Flaky Pastry

8 ounces (250 grams) all-purpose flour
5 ounces (150 gram)s butter or shortening
1/2 cup (125 mls) cold water
Salt to taste
1/4 teaspoon lemon juice

Preparation:

Dice kidney, steak and onion. Almost cover with water and cook until tender.

Season with salt and pepper. Thicken with gravy mix or flour and water. If a very brown gravy is required a little soy sauce can be added. If using soy sauce, be careful with amount of salt.

Add a good tablespoon of chopped parsley and mix. Pour into lined pie dish. To allow steam to escape, either place a pie chimney in the centre and cover with pastry dough, or cut a design into pastry after covering.

Preheat oven to 390° F (195° C).

Pastry: Sift together flour and salt. Rub one quarter of the shortening into flour using tips of fingers. Add water and lemon juice and mix into a firm dough. Knead well and roll out into an oblong. Spread two thirds of the pastry with a further quarter of the shortening, sprinkle with some flour, and fold into three the unbuttered side first. Press open ends of pastry together, half turn the pastry and roll out again. Spread with shortening as before. Repeat rolling and spreading until the shortening is all used. Fold and roll once more without fat to the size and shape required for the pie dish.

Glaze top with a little milk.

Bake in a preheated 390° F (195° C) oven until the pastry is brown, about 45 minutes.

[Lady Winter Wolf]

Pub Stew

Ingredients:

1 1/2 lbs. top quality beef, cut into chunks
1/4 c. butter
10-11 oz. can tomato soup, plus an equal amount of water
3 carrots, peeled and cut into chunks
4 med. potatoes, peeled and cut into chunks
1 rib celery, cut into chunks
4 onions, cut into chunks
2 tsp. salt
1/2 tsp. pepper
1/4 c. minced fresh parsley
1/2 c. cooking sherry
2 bay leaves

Preparation:

Preheat oven to 275 degrees. In a heavy skillet, brown the beef in the butter over medium-high heat. Add the soup and water and stir well. Add the rest of the ingredients and cook for about 5 minutes, stirring once or twice. Transfer the mixture to an oven-proof pot and cook in the oven, covered, for 5 hours, stirring occasionally if desired. Easy and really good! The kitchen smells great while its cooking too! Serves 4-6.

[Lady Winter Wolf]

Bubble and Squeak

Ingredients:

4 medium potatoes peeled and quartered
1 small head of cabbage
1 pound pork sausage links
1 teaspoon salt
1 dash pepper

Directions:

About 45 minutes before serving: In kettle over high heat, in 1-inch boiling water, heat potatoes and cabbage to boiling. Reduce heat to medium, cover and cook 20 minutes, or until vegetables are tender, drain.

Meanwhile in covered, large skillet over medium heat, cook sausage links in 2 tablespoons of water for 5 minutes. Remove cover and brown sausage well on all sides, about 15 minutes. Add potatoes, cabbage, salt and dash of pepper to sausages and cook 5 minutes longer or until vegetables are heated through, occasionally turning sausages and vegetables with pancake turner.

For breakfast add eggs any style. Can be an excellent brunch, lunch or dinner.

(It's called Bubble and Squeak because that's what it does while cooking)

Makes 4 servings.