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British Cuisine Recipes

by Lou Seibert Pappas

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Chilled Cucumber Soup
makes 6 servings

1 large seedless cucumber
2 cups light cream
1 cup plain yogurt
3 tablespoons tarragon vinegar
1 garlic clove, minced
salt and pepper to taste
1/4 cup chopped fresh mint leaves

Peel, seed, and grate the cucumber. In a bowl, stir together the cucumber, cream, yogurt, vinegar, garlic, and salt and pepper. Chill one hour. Serve with some of the mint stirred in and the remainder sprinkled on top.

Prime Rib with Yorkshire Pudding
makes six servings

4 pound prime rib of beef
Salt and pepper to taste

Yorkshire Pudding:
1 cup all-purpose flour
1 cup milk
Dash salt
1 teaspoon canola oil
2 eggs

Preheat the oven to 425°F. Season the meat with salt and pepper and place on a rack on a baking pan. Roast in the oven for 25 minutes, reduce the temperature to 325°F and continue roasting 50 minutes to one hour, or until the meat thermometer registers 150°F. In a mixing bowl, combine the flour, milk, salt, oil and eggs, and beat until the batter is smooth. Let stand one hour. Preheat the oven to 425°F. Spoon two tablespoons of the fat off the roasting pan and brush it in a 9-inch baking pan. Pour in the batter and bake in the oven for 30 to 35 minutes or until puffed and set. Serve immediately with the roast beef.

Jacket Potatoes
makes 4 servings

4 equal-sized large russet potatoes
Sea salt
1/3 cup milk, approximately
2 tablespoons butter
Pepper to taste
1/2 cup grated Cheddar cheese
2 green onions, chopped

Preheat the oven to 400°F. Scrub the potatoes well and prick all over with a fork. Rub with salt. Place in a baking pan and bake in the oven for 50 minutes to one hour, or until tender when pierced with a knife. Remove from the oven, cut in half lengthwise, and using a spoon, scoop out the flesh into a bowl, leaving the skin intact. Mash the potatoes lightly and mix in the milk, butter, pepper, half the cheese, and onions. Pile into the shell. Top each with grated cheese. Place under the broiler until the cheese has melted and the top is lightly browned.

Welsh Rarebit
makes 6 servings

2 1/2 cups grated Cheddar cheese
1 ounce butter
1/2 cup ale
2 teaspoons prepared English mustard
Salt and freshly ground black pepper
6 large slices buttered toast

Melt the cheese and butter in the ale in a small pan over low heat, stirring. Add the mustard, salt and pepper. Cut each slice of toast in half and arrange in a shallow ovenproof dish. Pour the cheese over the toast and place under the broiler until the cheese is bubbly.

Cumberland Sauce
makes about 1/2 cup

1/4 cup red currant jelly
2 tablespoons orange zest
1 teaspoon lemon juice
1/4 cup dry red wine
1/2 teaspoon dry mustard
1/8 teaspoon cayenne
Dash powdered ginger

Heat the jelly over hot water in a double boiler and mix in the other ingredients. Use as a sauce with ham, pork, or game.

Sherry Trifle
makes 8 servings

1 small sponge cake
3/4 cup raspberry or strawberry jam
2/3 cup sherry
6 ounces macaroons
2 1/2 cups milk
4 egg yolks
1/4 cup sugar
1 cup heavy cream
1/4 cup slivered toasted almonds

Slice the sponge cake horizontally and cut it into large pieces, then spread it with jam. Place the cake pieces, jam sides up, in layers in a 2 to 2 1/2 quart glass serving bowl. Pour the sherry over and let stand for one hour. Meanwhile, heat the milk. Beat the egg yolks with sugar until light, pour in the hot milk and whisk. Cook over low heat, stirring, until the custard thickens. Let cool to room temperature, then pour over the trifle. Cover and refrigerate several hours. To serve, whip the cream, spread over the top, and sprinkle with nuts.

Lemon Curd
makes about 1 cup

2 lemons
1 cup sugar
1/2 cup unsalted butter
2 eggs, beaten

Grate the zest from the lemons and squeeze the juice. Place in a saucepan with the sugar and butter and heat slowly until the butter melts, stirring. Stir into the eggs, return to the pan, and cook, stirring, over low heat until the mixture thickens. Serve on scones or biscuits or with sponge cake.

Smoked Salmon Pinwheels
makes about 1 dozen sandwiches

6 thin slices soft brown bread, crusts removed
3/4 cup low-fat cream cheese
1 tablespoons lemon juice
1 tablespoon each chopped parsley and watercress
6 thin slices smoked salmon
Dash cayenne

Using a rolling pin, slightly flatten and stretch the bread. Cream the cheese with lemon juice, parsley, watercress, and cayenne, and spread over the bread. Cover with salmon and carefully roll; wrap each roll in plastic wrap and refrigerate two hours. To serve, remove wrapping and cut each roll in thin slices.

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