English for Food &

Beverage Industry

Manuel

Miguel

González

Martínez

Celebrate St George's Day with typical Recipes

MANUEL MIGUEL GONZÁLEZ MARTÍNEZ

1 Celebrate St George's Day with typical recipes

Celebrate St George's Day on 23rd April, it’s celebrate the English patron saint's day. St George's Day was a major feast and national holiday in England on a par with Christmas from the early 15th century

Additional celebrations involve the commemoration of the 23 April as Shakespeare's birthday and death. Shakespeare is known to have been baptized on 26 April 1564 and to have died on 23 April 1616. 23 April is widely recognized as his traditional date of birth and commemorated on this day every year in his home Stratford upon Avon and throughout the world.

Sadly, in Britain the day passes almost unnoticed with no particular celebrations and no special foods in comparison with others worldwide countries celebrations, puts England to shame.

There is so much to be proud of in English food and it is time we stood up and shouted about it. In no particular order here are some great St George's day recipes, showcasing the best, and most popular English Food.

1. Start the Day the Right Way - Full English Breakfast

The full English breakfast is traditionally served at breakfast time, but it is also popular at other times, usually replacing lunch. Rarely is it now served every day of the week, reserved instead for the weekend or on vacation in hotels and Bed and Breakfasts, where no stay would be complete without one. The origins of the breakfast are unclear and believed to originate in the rural England as a sustaining meal to carry workers through a long morning.

Breakfast may begin with orange juice, cereals, stewed or fresh fruits but the heart of the Full breakfast is bacon and eggs. They are variously accompanied by sausages, grilled tomato, mushrooms, tea, toast and marmalade.

Each country in the UK and Ireland also have their own choice of accompaniments, it is up to the individual just how much they want on their plate and their preferences. You may find the following:

•A Full English Breakfast may have Black Pudding, Baked Beans and Fried Bread (For 'proper'fried bread it's best to cook it in a separate pan. Ideally, use bread that is a couple of days old. Heat a frying pan to a medium heat and cover the base with oil. Add the bread and cook for 2-3 minutes each side until crispy and golden. If the pan becomes too dry, add a little more oil. For a richer flavor, add a knob of butter after you turn the slice.)

Black Pudding Recipe

Ingredients: •1 quart pig's blood•12 ounces bread crumbs•1/2 lb. suet• Salt and pepper, to taste•1 quart milk•1 cup cooked barley•1 cup dry rolled oats•1 ounce ground mint

Preparation: •Mix all ingredients together in a bowl•Pour into a large kettle or Dutch oven and bring to a boil.•Pour into a wide shallow bowl and season again if necessary. Chill thoroughly, until firm.•When cold it may be cut into slices and fried.

2 Baked Beans Recipe Prep Time: 15 minutes / Cook Time: 13 hours / Total Time: 13 hours, 15 minutes

Ingredients (Serves 8 to 10 as a side dish): •1 pound dried navy beans, rinsed and picked through •3/4 cup ketchup •1/3 cup molasses •1 medium onion, grated •1/4 cup brown sugar •2 teaspoons smoked paprika •1 teaspoon dry mustard

Preparation: •Place beans in a bowl or the slow cooker crock and cover with an inch or two of water. Soak overnight or for 9 hours (slow cooker should be turned off). Drain water. •Cover beans with about 2 inches of water. Set slow cooker to low and cook for 3 hours. Drain beans, and return to the slow cooker crock (Beans will still be very hard). •Add ketchup, molasses, onion, brown sugar, paprika, mustard and 2 cups water, stir to combine. Set slow cooker to low and let simmer. •Beans can cook largely unattended if you're doing them overnight or if you're not home, but if you won't be able to check them for more than, say, 6 hours, you should add another cup or two of water. If you can check them every few hours, give them a stir and if they seem dry, add more water in 1-cup increments. •Depending on your slow cooker, the beans will take anywhere from 10 to 14 hours to become tender. Note: do not add salt while beans are cooking—salt will prevent them from softening. •When beans are nearly completely cooked, give them a taste and add more ketchup, paprika or brown sugar if necessary. •Beans can be refrigerated for a day or even two before serving; to serve, simply return them to the slow cooker, set the heat for high until they're hot, then turn it to the keep warm setting. Other Popular Dishes for a Traditional Breakfast •A Full Scottish, as above but may also have, Potato Scones (Tattie Scones), Haggis and Oatcakes. •A Full Irish – Again, as above but may also have White Pudding and Soda Bread. •A Full Welsh – Laver bread or laver cakes. These aren’t either bread or cakes but are made with seaweed, the cakes seaweed cooked with oatmeal. •An Ulster Fry is not dissimilar to a Full English but may also have soda bread and is served again, throughout the day. As if all that food isn't enough according to a recent report from Market Kitchen there are up to 40 interchangeable items in a British and Irish breakfast: Sausages, bacon, eggs (scrambled/buttered/rumbled/poached egg/fried), black pudding, eggy bread, crumpets, kippers, bubble and squeak, jolly boys (pancakes), onions (fried or rings) corned beef hash, devilled kidneys, kedgeree, omelette, fried bread, toast, Derbyshire oatcakes, English muffins, tomatoes (grilled, fried), mushrooms, hash browns, baked beans, potato scones/tattie scones, Arbroath smokies, bannocks, butteries/rowies (lard-based bread roll), herring, haggis, Lorne (square Scottish) sausage, white pudding, laver bread, Penclawdd cockles, Glamorgan (vegetarian) sausage, Crempog (Welsh pancakes), wheaten bread, potato farl and potato pancakes. Other names for Breakfast Though a ‘Full Breakfast’ is universally known and understood other terms used include - A Fry Up, A Full Monty, and in Ireland it is sometimes known as a Chub. And to drink? A cup of tea is a popular and traditional drink with breakfast, though coffee is also served.

3 2. Warm and Comforting

April 23rd may be spring in England but the weather can be changeable and a dish of traditional English Beef Stew and Dumplings . Dumplings are made with suet (hard fat around the loins and kidneys), especially calf suet, and for this dish there is really no alternative. So if you can't find suet (easy in the UK) then just omit the dumplings) or a tasty Shepherd's Pie (made with ground lamb) is just the thing if the weather

turns a little cool.

Beef Stew and Suet Dumplings Recipe

Prep Time: 20 minutes/Cook Time: 2 hours, 20 minutes/Total Time: 2 hours, 40 minutes

Ingredients: •2 tbsp all purpose/plain flour •1 lb/500g round steak/ thick braising steak cut into 2"/5cm chunks •2 tbsp vegetable oil •2 tbsp brandy •1 cup/115g onion, roughly chopped •1 cup/ 100g leeks, cleaned and finely sliced •1 cup/170g carrots, roughly chopped •1½ pints / 750 ml dark beef stock •4 oz/ 100g self raising flour •2 oz / 50g shredded suet •Salt and Pepper

Preparation: •In a large bowl mix together the flour and the steak pieces. •In a large frying pan heat half the oil to hot but not smoking. Add half the floured steak pieces and brown all over. Remove the steak and place in a casserole. Add the remaining oil to the frying pan, heat again then add the remaining steak and brown all over. Add the steak to the casserole. • Turn the heat up high and add the brandy to the frying pan, stir well scraping up all the meat juices on the bottom of the pan. Reduce to a sticky glaze. • Add the onion, leeks and carrots to the frying pan, stir well to coat the vegetables with the glaze then tip them all into the casserole. Add the stock, cover with a tight fitting lid, then simmer gently on the stove top or in a medium oven (350F/180C) for 2 hours. Check from time to time to make sure the stock isn't reducing too much, if it is add a little boiling water. The meat and vegetables should always be covered by liquid. Make the dumplings. • In a large baking bowl mix the flour with the suet and a pinch of salt. Add 3 tbsp. cold water and stir. If the dough is dry add more water until you have soft, slightly sticky dough. •Divide the dough into 8 and shape into balls with floured hands. Leave to one side. • After the stew has cooked for 2 hours, remove the lid, check the seasoning and add salt or pepper to taste, then add the dumplings, cover with the lid and cook for a further 20 minutes. Serve hot. Shepherd's Pie Recipe Prep Time: 30 minutes / Cook Time: 40 minutes / Total Time: 1 hour, 10 minutes

Ingredients (Serves 6): •2 lb / 900g potatoes, peeled and quartered •6 tbsp milk •1 stick / 110g butter, cubed + 1 tbsp for the sauce •Salt and ground black pepper •1/2 tbsp lard or dripping •1 cup/ 115g chopped onion •1 cup / 115g finely diced carrot •1 clove garlic, minced •2 cups / 450g ground/ minced lamb •1 pint / 600 ml beef stock •1 cup / 115g chopped white mushrooms •2 tbsp finely chopped flat leaf parsley •1 tbsp all-purpose flour •1 cup/ 115g grated Cheddar Cheese

4 Preparation: •Heat the oven to 375°F/190°C/Gas 5 •Boil the potatoes until soft then drain into a colander. Place the milk and butter in the pan used to boil the potatoes, return to the heat and warm gently until the butter has melted. Add the potatoes and mash. Season to taste and keep to one side. •Melt the lard or dripping in a large deep pan. Add the onion and carrot and fry for 5 minutes. Add the garlic and cook for another minute. •Add the ground lamb and one-third of the beef stock to the onion and carrot mixture and cook, stirring constantly until all the meat is browned. Add the remaining stock, parsley and mushrooms, season with salt and pepper. Cover with a lid and cook for 15 minutes. •Mash the flour into the remaining 1 tbsp butter then add in small pieces to the ground meat sauce, stirring until all the flour has dissolved and the sauce has thickened slightly, approx. 5 minutes. •Place the meat sauce into an 8"X 3"/ 20cm X 7cm deep ceramic or glass ovenproof dish and cover with the mashed potato. Sprinkle the grated cheese on top of the potato and bake in the heated oven for 30 - 35 minutes until the surface is crisp and browned. Serve immediately. 3. A Little Lighter

A Bubble and Squeak recipe is traditionally fried left-over vegetables from Sunday Lunch, and is also known as Bubble or Fry. Traditionally it would be eaten on a Monday for lunch or dinner with a fried egg, bacon, or meat leftovers. There is no specific recipe for Bubble and Squeak as it is simply a way of using up whatever you have left from dinner. One main component is mashed potatoes which is the glue holding all

the other vegetables together and often, but not always cabbage. In Ireland, Colcannon is made from mashed potatoes, cabbage or Kale and onion and similar to Bubble and Squeak as is Rumbled thumps in Scotland. Bubble and Squeak Recipe Prep Time: 5 minutes / Cook Time: 15 minutes / Total Time: 20 minutes

Ingredients: •4 tbsp butter •½ cup onion, finely chopped •Leftover mashed potato •Any leftover vegetables, cabbage, swede, carrots, peas, Brussels Sprouts, finely chopped •Salt and freshly ground black pepper •Fried bacon pieces (optional)

Preparation: •In a large frying pan melt the butter, add the chopped onion and fry gently for 3 mins or until soft. •Turn the heat up slightly and add the mashed potato and vegetables. Fry for 10 mins turning over in the melted butter two or three times ensuring the potato and vegetables are thoroughly reheated plus you are aiming to brown the outside edges but not to burn the bubble and squeak. •Press the potato mixture on to the base of the pan with a spatula and leave to cook for 1 min. Flip over and repeat. •Serve. (Note: An alternative is to mix the potato and vegetables and form into small patties then fry as above. Bubble and squeak makes a lovely lunch with a fried egg on top.) Add a British sausage, (like Toad in the Hole or Sausage Rolls - are a perfect food whether for a picnic, buffet, party, lunch box or simply a snack) or a fried egg you and you have a great English classic dish.

5 Toad in the Hole Recipe

Prep Time: 15 minutes / Cook Time: 35 minutes / Total Time: 50 minutes

Ingredients (Serves 4): •4 large, fresh eggs, measured in a jug•Equal quantity of milk to eggs•Equal quantity of all-purpose/plain flour to eggs•Pinch of salt•2 tbsp lard, beef dripping or vegetable oil•6 beef or pork sausages

Preparation: •Heat the oven to the highest temperature possible.•Pour the eggs and milk into a large mixing bowl and add the pinch of salt. Whisk thoroughly with anelectric hand beater or hand whisk. Leave to stand for 10 minutes. •Gradually sieve the same volume of flour (as the eggs) into the milk and egg mixture, again using anelectric hand beater or hand-whisk to create a lump free batter resembling thick cream, if there are any lumps pass the batter through a fine sieve. •Leave the batter to rest in the kitchen for a minimum of 30 minutes, longer if possible - up to severalhours. •Place a pea-sized piece of lard, dripping or‚ ½tsp vegetable oil in a Yorkshire pudding tin (4 x 2"/5cmhole tin) or 12-hole muffin tin and heat in the oven. Cut each sausage into pieces to fit the holes of the pudding tin, place one piece into the hot fat and return the tray to the oven. Cook until the sausage pieces are golden brown (approx. 15 minutes) golden. •Give the batter another good whisk adding 2 tbsps of cold water and fill a third of each section of thetin with batter and return quickly to the oven. •Leave to cook until golden brown approx. 20 minutes. Repeat the last step again until all the batter isused up. (Note: Serve the Toad in the Holes with onion gravy and fresh seasonal vegetables.)

Sausage Roll Recipe

Prep Time: 15 minutes / Cook Time: 25 minutes / Total Time: 40 minutes Yield: Makes according to size.

Ingredients: •1 onion, finely chopped•1 tbsp vegetable oil•24 oz/750g sausage meat•3 medium sized eggs•24 oz /750g puff pastry

Preparation: Preheat the oven to 400°F/200°C/Gas 6 •Gently cook the onion in the vegetable oil for 7 minutes. .•Place the sausage meat into a large mixing bowl; add the onion mixture and two eggs. Mix well until allthe ingredients are thoroughly and evenly mixed. •On a lightly floured surface, roll out half the pastry to a 8" x 10" (20cm x 25cm) rectangle. Cutlengthwise into 2 strips. Repeat with the remaining pastry. Rest the pastry for at least 10 mins in the refrigerator. •Form the sausage meat into 4 long sausages the length of the pastry strips. Place each sausage intothe center of each pastry strip. Beat the 3rd egg in a basin and lightly brush the edges of the pastry with the beaten egg. •Fold the pastry over the meat filling to form two long rolls then flip the sausage roll over so the seam isunderneath. Brush the top surface lightly with beaten egg. •Cut the rolls into 1/1/2"/4cm lengths - you can vary the length to the style of roll you want, for acanape size you may want to make tiny rolls. Place the sausage rolls on a greased baking sheet and cook in the preheated oven for 20 minutes or until golden brown. •Pack into your picnic basket, lunch box, or simply eat and enjoy when cool.

If you don't have leftovers then take mashed potato and British Bangers (sausages) and make an all-time British traditional dish of Bangers and Mash (Bangers and Mash is the familiar termfor Sausage and Mash, a favorite British and Irish dish. The name bangers is believed to come from the habit of sausages bursting in the pan with a bang if cooked too quickly). This is a quick and easy to make, and also makes a cheap yet very substantial meal (a great favorite for children). Where once it was only possible to buy beef or pork sausages, there are now many different flavours available, from spicy through to fruity. Ask a British butcher for his recommendations. Any thick rich gravy is perfect for Bangers and Mash but Britain’s favorite is onion gravy.

6 Bangers and Mash (aka Sausage and Mash) Recipe Prep Time: 20 minutes / Cook Time: 45 minutes / Total Time: 1 hour, 5 minutes

Ingredients (Serves 4): •2 tbsp vegetable oil •8 thick sausages (beef, pork, or flavored as you wish) FOR THE MASH •900g / 2 lbs potatoes, peeled and quartered •6 tbsp milk •110g / 1 stick butter, cubed •Salt and ground black pepper FOR THE ONION GRAVY •2 medium onions, peeled and thinly sliced •2 tbsp vegetable oil •2 tbsp butter •1 tsp sugar •1 tsp balsamic vinegar •1 ¼ pint/700ml beef stock •4 tsp corn starch/corn flour •4 tsp cold water •Salt and black pepper

Preparation: • Heat the oil in a large frying pan, turn the heat to medium and add the sausages. Fry until the sausages are golden brown and firm, turning them from time to time - about 20 minutes. Once cooked place in an ovenproof dish and keep warm until the mash and gravy are ready. •Meanwhile start the mashed potato by boiling the potatoes in lightly salted water until soft. Drain, and keep warm until ready to mash. •While the potatoes are cooking make the gravy - melt the oil and butter in a large saucepan over a gentle heat. Add the onion and cover with a lid. Cook slowly during 10 minutes or until the onions will soft and translucent. • Add the sugar and balsamic vinegar to the onions and stir well. Cover with the lid and continue to cook for a further 5 minutes. • Add the stock and boil gently uncovered for 5 minutes. •In a heatproof jug or bowl mix the corn starch/flour with the cold water to a thin paste. Pour a little of the hot gravy into the starch mixture and mix thoroughly. Pour the starch mixture back into the gravy, raise the heat to high and boil for 10 minutes or until the gravy is slightly thickened. Keep warm until ready to serve. •Finish the mash by placing the milk and butter in the pan used to boil the potatoes, return to the heat and warm gently until the butter has melted. •Add the potatoes and mash using a potato masher, a fork or a potato ricer. Whip the mashed potato lightly with a wooden spoon. Season it with salt and pepper. (To Serve: Spoon the mash onto 4 warmed dinner plates, place two fat sausages either on the top or at the side of the mash and pour the hot onion gravy over). Perfect Mashed Potatoes Recipe Prep Time: 5 minutes / Cook Time: 20 minutes / Total Time: 25 minutes Yield: 4 average size servings

Ingredients: •2 lb / 900g peeled potatoes, quartered •1 tsp salt •6 tbsp milk •1 stick/ 110g butter, cubed •Salt and ground black pepper

Preparation: •Boil the potatoes until soft but not breaking up - about 20 minutes. •Drain the potatoes in a colander and put to one side. •Place the milk and butter in the pan used to boil the potatoes, return the pan to the heat and warm gently until the butter has melted into the milk. •Add the potatoes and mash using either a potato masher, a fork or a potato ricer. •Whip the mashed potato lightly with a wooden spoon. •Salt and pepper to your taste.

7 Even lighter, then enjoy the best of local produce and prepare a Ploughman's Lunch (it was alunch packed for a ploughman to take out into the fields for his lunch. Just where the name or contents of a Ploughmans comes from has been lost in the mists of time though there are records of it mentioned in 18th century literature).

What is in a Ploughman's Lunch? A basic Ploughman's is crusty bread, cheese plus pickled onions and chutney but this can vary considerably and it may also contain a selection of cold meats, ham, maybe a slice of pate and/or a slice of pork pie, sometimes slices of apple or other seasonal fruit. Traditionally the cheese, bread and pickles would be home-made by the ploughman's wife - making it a cheap and substantial lunch. Today, a good Ploughman's will be cheeses of the region and at the very least British; the same for the meats and other accompaniments. The bread must be a thick wedge of crusty bread or a baguette, anything less will not hold up when piled high with cheese, chutney and pickles. And to drink ...in a pub it must be a pint of the local beer or cider.

4. A Class Act - Beef Wellington

If you want a classy dish to celebrate St George's Day then look no further than a classic British food - a Beef Wellington.

Beef Wellington was named after the Duke of Wellington in 1851 and has graced British tables ever since. It is based on a classic French boeuf en croute - beef wrapped in pastry. When perfectly cooked, the beef remains soft and melting and the pastry jacket, crisp and golden.

Classic Beef Wellington Recipe

Prep Time: 30 minutes / Cook Time: 45 minutes / Total Time: 1 hour, 15 minutes

Ingredients (Serves 6): •1 oz/25g butter•1 onion, peeled and finely chopped•5oz/150g chestnut mushrooms, finely chopped•2 cloves garlic, minced•3 tbsp flat leaf parsley, finely chopped•3 ½ oz/ 100g smooth liver pate•1 ½ lb/750g beef fillet•salt and ground black pepper•1lb/500g ready-made puff pastry•1 egg, beaten to glaze

Preparation: •Heat the oven to 400F/200C/Gas 6•Melt the butter in a large frying pan and cook the onion for about 5 minutes until beginning to soften.Add the mushrooms and cook for a further 5 minutes until soft and creamy. Stir in the garlic and parsley and season with a little salt and pepper. Set aside to cool. •Beat the pate into the mushroom mixture and set aside.•Roll out the puff pastry on a lightly floured surface to a sheet large enough to enclose the beef,reserving the offcuts for decoration. •Spread the pate mixture down the middle of the pastry and lay the beef on top of the mixture.•Brush the edges of the pastry with beaten egg and fold the pastry over the meat to enclose it in a neatparcel, sealing the edges well. •Place the meat parcel on to a baking sheet, seam side down,•Cut decorative leaves from the reserved pastry. Brush the parcel with beaten egg, decorate with theleaves and chill for about 10 minutes. •Bake for 40 - 45 minutes until the pastry is golden and puffed up. Transfer to a serving board and leaveto stand for 10 minutes. Serve cut into thick slices.

8 5. A Great Treat for St George's Day

Afternoon Tea is a quintessentially English custom, so what better way to celebrate St George's Day? This custom traditionally starts with savory finger-sized sandwiches, followed by scones with jam and cream (clotted cream in Devon, but these can quickly be changed to fruit, cheese and or any other flavor you may want to add, like cherry, cranberry, lemon, orange and so on), and finally a selection of cakes. Variations through Britain may include the serving of, thinly sliced, hot buttered toast, crumpets (serve it warm, with butter or a little jam) and in Scotland even a

hot main course dish; bacon and eggs or a steak pie as favorites. British Scone Recipe Cook Time: 15 minutes / Total Time: 30 minutes / Yield: 6 - 8 scones depending cutter

Ingredients: •225g/2 cups self raising flour •55g/½ stick cold butter •1 level tsp baking powder •½ tsp salt •150 ml/¼ pint milk •1 egg beaten with a little milk

Preparation: •Heat the oven to 400°F/205°C/Gas 6 •Grease and flour a baking sheet. •Sieve the flour into a roomy baking bowl then add the butter, baking powder and salt. Quickly rub the butter into the flour until the mixture resembles fine breadcrumbs. •Make a well in the center and using a dinner knife, stir in enough milk to make a soft, pliable dough. •Turn the mixture on to a floured board and knead very lightly until just smooth then lightly roll out to 2cm / 3/4" thick. •Cut rounds with a 7.5cm/3" cutter or cut into triangles with a sharp knife. •Place on the baking tray and brush with the beaten egg and milk mixture. Bake near the top of the hot oven for 15 minutes or until golden brown and well risen. •Cool on a wire rack before eating. Traditional Crumpet Recipe Prep Time: 10 minutes / Cook Time: 20 minutes / To foam the batter: 2 hours / Total Time: 2 hours, 30 minutes Yield: 24 crumpets

Ingredients: •12 fl oz/350ml semi-skimmed milk, warmed but not boiling •1 lb/450g all purpose or plain flour •1/8 oz/5g dried yeast •2 tsp sugar •12 fl oz/350ml finger-warm water (approx) •1 tsp Salt •1tsp baking powder •Vegetable oil for cooking

Preparation: • Whisk together the milk, flour, yeast and sugar. Once combined add half the water and beat into the batter, continue to add more water until the batter is thick and smooth. Stop adding water once it reaches the consistency of thick cream. Cover with cling film and leave in a warm draft free place until foaming - about 1, up to 2 hours. • Whisk the salt and baking powder into the batter then heat a heavy based frying pan on the stove to hot but not smoking. • Dampen kitchen paper with a little oil and grease the base of the pan and a crumpet (or pastry) rings measuring 3"x 1 ½" (8 X 3.75cm) approx. If you don't have any pastry or crumpet rings then use a small, washed food can to the same measurements. • Place one ring in the heated pan, add enough batter to fill just below the top of the ring. Cook for five minutes when there should be many tiny holes on the surface and the crumpet is setting. Flip the crumpet over and cook for another two – three minutes. • Repeat with the remaining batter until used up. Rest the crumpets on a wire rack until cool and reheat in a toaster or under the grill before serving. Serve with lots of butter and/or jam. (Note: If the batter seeps from under the ring it is too thin, whisk in more flour. If the crumpet is heavy and without holes, the batter is too thick, add more water).

9 Tea is traditionally served from heavy, ornate, silver teapots into delicate bone china cups. Milk or lemon served with the tea is still a personal preference. The sandwiches, the scones and the cakes should arrive at table on tired cake stands. 6. Enjoy a Tart

England is famous for its tarts, every region it seems has one. The most famous must be a Bakewell Tart (made Bakewell town, in the Derbyshire Peak District), a pastry case with an almond and jam filling. Yorkshire's famous tart (Northern England) is a Yorkshire Curd Tart, (a variation of cheesecake, made with fresh curd as a way to use up left over fresh curd from the cheese making process). It’s also filled with currants and egg, and then, is a delicious named Baked Egg Custard Tart. (It’s also called like Egg Custard, Custard Tart, Custard Pie, or Baked Egg Custard), and perhaps, everyone's favorite and found

throughout England. Traditional Bakewell Tart Recipe Prep Time: 30 minutes / Cook Time: 1 hour / Total Time: 1 hour, 30 minutes

Ingredients: FOR THE PASTRY •6 oz/150g all purpose/plain flour (see tip below) •pinch of salt •3oz/ 80g butter, cubed or an equal mix of butter and lard •2-3 tbsp cold water FOR THE FILLING •2 tbsp raspberry jam •1 1/2 sticks/ 150g butter •3/4 cup/ 150g super fine / caster sugar •3 medium eggs plus 1 yolk,, beaten •1 1/2 cups/ 150g ground almonds •Zest of 1 medium lemon •2 tbsp flaked almonds •1 egg white, lightly beaten

Preparation: METHOD PASTRY •Heat the oven 325F/170C/Gas 3 • Place the flour, butter and salt into a large clean bowl. • Rub the butter into the flour with your fingertips until the mixture resembles fine breadcrumbs, working as quickly as possible to prevent the dough becoming warm. • Add the water to the mixture and using a cold knife stir until the dough binds together, add more cold water a teaspoon at a time if the mixture is too dry. • Wrap the dough in Saran wrap/Clingfilm and chill for a minimum of 15 minutes, up to 30 minutes. TART • Roll out the pastry on a lightly floured board to ¼ inch/5mm thick. Grease and then line an 8 inch/20cm deep tart tin with the pastry. Prick the base all over with a fork. Chill in the refrigerator for 15 minutes. •Line the tart case with baking/greaseproof paper and fill with baking beans. Cook for 15 minutes or until the pastry have a pale golden color. Remove the baking beans; lightly brush the inside of the pastry case with a little egg white, cook for a further 5 minutes. Spread the raspberry jam onto the base of the pastry case. Leave to cool. • Cream the butter and sugar together until pale in color using an electric hand whisk. Add the beaten eggs and egg yolk a little at a time. Gently fold in the ground almonds and lemon zest. • Pour the mixture in to the pastry case and gently level the surface to ensure the whole case is filled. Bake for 20 minutes. Sprinkle the flaked almonds on to the surface and bake for a further 20 minutes or until golden and set. • Leave to cool and serve with custard sauce or cream. (Note: The tart can also be made as individual portions. Use a 12-hole muffin tin instead of a tart tin and follow the methods as above. The dough can also be made in a food processor by mixing the flour, butter and salt in the bowl of the processor on a pulse setting. When the mixture resembles breadcrumbs, add the water, slowly, through the funnel until the dough comes together in a ball. Wrap in Saran wrap/ Clingfilm and chill as above.) (Tip: Use equal quantities of all-purpose flour and cake flour for a lighter pastry).

10

Yorkshire Curd Tart Recipe Prep Time: 30 minutes / Cook Time: 45 minutes / Total Time: 1 hour, 15 minutes

Ingredients: •1.2 litres/2 pints full cream milk •2 tbsp rennet •4 oz/100g unsalted butter, softened •2 oz/50g fine/caster sugar •2 medium eggs, well beaten •pinch of salt •¼ tsp freshly grated nutmeg •¼ tsp freshly grated nutmeg •¼ tsp ground allspice •1 rounded tbsp fresh white breadcrumbs •2 oz/50g plump, seedless raisins •2 oz/50g currants •FOR THE PASTRY •4 oz/125g all purpose/plain flour •pinch of salt •2oz/ 55g butter, cubed or an equal mix of butter and lard •2 - 3 tbsp cold water

Preparation: MAKING CURDS • Place the full cream milk into a saucepan and gently bring to blood temperature (98°F/37°C). Remove from the heat and stir in the rennet and leave in a cool place (not the fridge) to set. •Once cooled and set, gently break up the mixture using a fork, into large chunks. Line a large sieve or colander with fine muslin or cheesecloth and place over a large bowl. •Spoon the chunks of curd into the sieve or colander and leave to drain for at least 6 hours, preferably overnight. PASTRY • Heat the oven 325°F/170°C/Gas 3 • Place the flour, butter and salt into a large clean bowl. • Rub the butter into the flour with your fingertips until the mixture resembles fine breadcrumbs, working as quickly as possible to prevent the dough becoming warm. • Add the water to the mixture and using a cold knife stir until the dough binds together, add more cold water a teaspoon at a time if the mixture is too dry. • Wrap the dough in Saran wrap/Clingfilm and chill for a minimum of 15 minutes, up to 30 minutes. TART • Roll out the pastry on a lightly floured board to ¼ inch/5mm thick. Grease and then line a 1½”/4cm deep, 8 inch/20cm deep tart tin with the pastry. Prick the base all over with a fork. Chill in the refrigerator for 15 minutes. • Line the tart case with baking/greaseproof paper and fill with baking beans. Cook during 15 minutes or until the pastry have a pale golden color. Leave to cool. • In a large baking bowl, cream the butter and sugar together until fluffy and light and pale in color. •Tip the curd mixture from the sieve/colander into the creamed butter; add the beaten eggs, salt, nutmeg, allspice and beat well until all the ingredients are well incorporated. Finally stir in the breadcrumbs, raisins and currants. • Pour the curd mixture into the prepared tart case and bake in the oven for 30 minutes until golden brown. • Leave the tart to cool, and then serve. (Note: Yorkshire Curd Tart is best eaten slightly warm. Always eat the tart within 24 hours of making).

11 Custard Tart Recipe

Ingredients: •6 oz/150g all-purpose/plain flour •Pinch of salt •3 oz/ 80g butter or an equal mix of butter and lard, cubed •2 - 3 tbsp cold water • 3 large eggs, plus 2 large egg yolks, lightly beaten •2 oz (50 g) super fine /caster sugar •1 pint (570 ml) light / single cream • ½ teaspoon vanilla extract •½ whole nutmeg, freshly grated

Preparation: Heat the oven to 425°F/220°C/Gas 7 PASTRY • Place the flour, butter and salt into a large clean bowl. Rub the butter into the flour with your fingertips until the mixture resembles fine breadcrumbs, working as quickly as possible to prevent the dough becoming warm. Add the water to the mixture and using a cold knife stir until the dough binds together, add more cold water a teaspoon at a time if the mixture is too dry. Wrap the dough in Saran wrap/Clingfilm and chill for a minimum of 15 minutes, up to 30 minutes. FILLING • Gently roll the pastry and line a 1½"/4 cm deep, x 7"/18 cm base tart tin. Be careful not to over stretch the pastry whilst rolling or it may crack in the oven. Brush the pastry all over with a little of the beaten egg. This will help seal the pastry during cooking. •In a large bowl beat the eggs and egg yolks lightly with the sugar. •Warm the cream to a gentle simmer, and then pour slowly over the beaten eggs, stirring constantly. Be careful not to overheat the cream or it will curdle the eggs. Add the vanilla extract. • Pour the egg and milk mixture through a sieve into the pastry case. Sprinkle over the grated nutmeg. •Place the tart onto a baking sheet and bake in the center of the preheated oven for 10 minutes to brown the pastry. Lower the temperature to 350°F/180°C/Gas 4 and continue cooking for a further 20 minutes or until the custard is set. One classic English tart has become world famous thanks to Harry Potter and his pals at Hogwarts School who throughout the books are often eating a warm Treacle Tart. Treacle Tart Recipe Prep Time: 20 minutes / Cook Time: 25 minutes / Total Time: 45 minutes

Ingredients: •350g shortcrust pastry •300g /10oz golden syrup •1 heaped tbsp black treacle •Zest and juice of 1 unwaxed lemon •4 medium free range eggs •25g /1oz fresh bread crumbs

Preparation: •Heat the oven to 180ºC/350ºF/Gas 4 •Roll out the pastry and line a lightly greased 23cm /9 inch loose bottomed tart tin then place in the fridge for 30 mins. •Meanwhile, mix together the golden syrup and treacle with the lemon zest and juice. Beat the eggs in a bowl and add to the treacle mixture. Finally stir in the bread crumbs. •Carefully pour the mixture into the prepared tart case. •Bake for 20 - 25 minutes until the crust and filling are golden brown and firm to the touch. •Serve warm with crème fraîche which balances really well with the sweetness of the tart or a good vanilla ice cream.

12 7. And to Drink ...

If you want to drink traditional English on St George's Day then you will not go thirsty.

Non-alcoholic of course must be tea as mentioned above but for an alcoholic drink you can’t beat a pint of good English ale (Beer), or cider is also traditional and well-liked (traditional farmhouse cider making in Somerset owes its origins not just to the

historical apple orchards of monasteries. it's made from pure cider apple juice, pressed and matured in oak barrels on the farm. It produces a cloudy, pale-colored cider with a strong smell and taste of apples and a slightly bitter after-

taste).

In more recent years, English wine has gone from the butt of jokes in the wine world, to now being world-renowned.

8. National Dishes

Nothing shouts English more than Roast Beef and Yorkshire Puddings. It is one of the National Dishes and remains the main dish for a Sunday Roast (is referred to as a full Sunday roast because the star player in the lunch is a roast meat. There is no better main course for a traditional Sunday lunch than a roast).

Perfect Roast Beef

The best joints for roast beef are either a Rib of Beef, a Sirloin or a Fillet. Rib works well as usually it will be cooked on the bone as keeping the bone in makes for a tastier piece of beef when cooked but both Sirloin and Fillet are also very good. The beef should be: •Dark in colour - meaning it has been hung well and is mature. •A thick covering of fat which adds flavor and prevents the joint from drying out during cooking. This layer can be removed before serving so no need to worry too much about excess fat. •Marbling: Marbling is small slivers of fat running through the flesh which again adds flavor and prevents drying out during cooking.

How Much to Buy •5½ lb/2.5kg bone in will feed 6 •3 lb/1.5kg boned will feed 6 Don't worry about buying too much as cold roast beef makes great sandwiches or it can be added to a plate of cold cuts. Cooking Temperature There are varying opinions about what the perfect temperature to cook a roast beef but in my experience starting the beef in a very hot oven 425F/220C/Gas 7 for the first 30 mins then lower the temperature to 375F/190C/Gas5 for the remaining cooking time then .... how long to cook beef depends on your preference for how 'pink' or not you like to eat beef. Calculate •Rare - 11 mins per lb/450g •Medium - 14 mins per lb/450g •Well done - 16 mins per lb/450g These times are based on a normal convection oven, you may want to adjust for a fan oven according to the manufacturer’s instructions. Another way to work out the cooking time is to use a meat thermometer pushed into the thickest part of the beef. •60°C/140° F - rare •70°C/160F - medium •80°C/175°F - well done

13 How to Cook

The beef should be at room temperature. Stand the beef joint in a roasting tin then cook to the temperature and time as above. An important part of cooking any meat is once it is removed from the oven the meat must rest. Wrap the meat loosely in aluminum foil and put to one side. The fibers in meat tighten up during cooking and resting allows the fibers to relax, release some of the meat juices (great for the gravy) and results in a soft tender piece of meat. 20 minutes should be long enough but up to an hour won't do any harm. The joint is then ready to carve. Yorkshire Pudding Recipe Prep Time: 15 minutes / Cook Time: 25 minutes / Total Time: 40 minutes Yield: Depends on size of tin used.

Ingredients (Serves 6): •4 large, fresh eggs, measured in a jug •Equal quantity of milk to eggs •Equal quantity of all-purpose/plain flour to eggs •Pinch of salt •2 tbsp lard, beef dripping or vegetable oil

Preparation: •Heat the oven to the highest temperature possible, however, do not exceed 450F/230C or the fat may burn. •Pour the eggs and milk into a large mixing bowl and add the pinch of salt. Whisk thoroughly with an electric hand beater or hand whisk. Leave to stand for 10 minutes. •Gradually sieve the same volume of flour (as the eggs) into the milk and egg mixture, again using an electric hand beater or hand-whisk to create a lump free batter resembling thick cream, if there are any lumps pass the batter through a fine sieve. •Leave the batter to rest in the kitchen for a minimum of 30 minutes, longer if possible - up to several hours. •Place a pea-sized piece of lard, dripping or ½ tsp. vegetable oil into your chosen Yorkshire pudding tin, or a 4 x 2"/5cm hole tin or 12-hole muffin tin and heat in the oven until the fat is smoking. Give the batter another good whisk adding 2 tbsps. of cold water and fill a third of each section of the tin with batter and return quickly to the oven. •Leave to cook until golden brown approx. 20 minutes. Repeat the last step again until all the batter is used up. Serving Yorkshire Pudding •In Yorkshire serving the pudding is traditionally with gravy as a starter dish followed by the meat and vegetables. More often smaller puddings cooked in muffin tins are served alongside meat and vegetables. •Yorkshire pudding isn't reserved only for Sunday lunch. A large pudding filled with a meaty stew or chili is a dish in its own right. •Cold left-over Yorkshire Puddings make a lovely snack with a little jam or honey. •Yorkshire Puddings do not reheat well, becoming brittle and dry. If Roast Beef and Yorkshire Puds are too much then consider Toad in the Hole, Yorkshire puddings filled with sausage with onion gravy. Deep-fried fish in a crispy batter with fat golden chips is still one of England's favorite meals. The best way to eat Fish and Chips is outdoors served with a sprinkle of salt and a drizzle of vinegar, and if you like them, mushy peas (Dried marrowfat peas, soaked overnight in cold water and cooked in boiling water with the addition of a little bicarbonate of soda for 2 hours. The result is a thick mush-like puree of peas). This side-dish is also internationally knew as Saint Germain crème / soup. Choose the freshest fish you can find, frozen is also fine but make sure it is thoroughly defrosted first. Prepare the batter and only dip the fish at the last moment before plunging into hot oil to fry. This way you will always have a light and crisp snap to the batter. Uses a floury potato for the chips, the best varieties are King Edward, Maris Piper and Sante.

14

Fish and Chips Recipe Prep Time: 20 minutes / Cook Time: 20 minutes / Rest time for batter: 30 minutes / Total Time: 1 hour, 10 mins

Ingredients (Serves 4): FOR THE FISH •55g/ 2oz plain flour/ all purpose flour •55g/ 2oz cornflour/corn starch •Sea salt and pepper •1 tsp baking powder •75ml/1/3 cup dark beer •75ml/1/3 cup sparkling water •4 200g/7 oz thick white fish fillets preferably sustainable cod, pollock or haddock

FOR THE CHIPS •1kg/21b potatoes, peeled •1 litre Vegetable oil, lard or dripping to cook

Preparation: •In a large roomy bowl mix together the all but 2 tbsp of the flour, cornflour and baking powder. Season lightly with a tiny pinch of salt and pepper. •Using a fork, and whisking continuously, add the beer and the water to the flour mixture and continue mixing until you have a thick, smooth batter. Place the batter in the fridge to rest for between 30 minutes and an hour. • Cut the potatoes into 1cm slices then slice these into 1cm-wide chips. Place the chips into a colander and rinse under cold running water. •Place the washed chips into a pan of cold water, bring to a gentle boil and simmer for 3 - 4 minutes. Drain carefully through a colander then dry with kitchen paper. Keep in the fridge covered with kitchen paper until needed •Meanwhile, lay the fish fillets on a sheet of kitchen paper and pat dry. Season very lightly with a little sea salt. •Heat the oil to 120°C in a deep-fat fryer or large, deep saucepan. Blanch the chips a few handfuls at a time in the fat for a couple of minutes. Do not brown them. Once they seem drier and slightly cooked remove from the fat and drain. Keep to one side. •Place the 2 tbsp of flour reserved from the batter mix into a shallow bowl. Toss each fish fillet in the flour, shake off any excess, dip into the batter then carefully lower each fillet into the hot oil. Fry for approx 8 minutes or until the batter is crisp and golden, turning the fillets from time to time with a large slotted spoon. •Using the same slotted spoon, once cooked remove the fillets from the hot oil, drain on kitchen paper, cover with greaseproof paper and keep hot. • Heat the oil to 200°C then cook the chips until golden and crisp about 5 mins. Serve immediately with the hot fish accompanied by your favourite condiment. Debate always rages over what to serve. You can salted or add Mushy Peas.

MANUEL MIGUEL GONZÁLEZ MARTÍNEZ

160

MANUEL MIGUEL GONZÁLEZ MARTÍNEZ

161