A warming filling dish at a bargain price from the North of England. It is a good choice if you are planning an evening at the pub or for satisfying hungry teenage appetites. Use firm fleshed potatoes such as Desirée, Romano or Maris Piper as they will keep their shape and not crumble into mash [...]
Choose onions that are hard, with no obvious soft spots. Avoid any that are showing signs of sprouting. Although raw onions are known for their pungent smell, when cooked they have a mild, sweet flavour which contrasts well with the cheesy stuffing. Ingredients Serves: 4 4 x 250 Gram Onions (9 oz) 150 Gram Long [...]
Ingredients Serves: 6 75 Gram Butter (3 oz) 175 Gram Wholemeal flour (6 oz) 200 ml Milk (7 fl oz) 2 Eggs 100 Gram Cottage cheese (3 1/2 oz) 175 Gram Smoked mackerel fillets(6 oz), skinned & flaked 100 Gram Sweetcorn (3 1/2 oz) 2 Tablespoon Fresh parsley, chopped Method Rub the butter into flour [...]
Originally known as Khitcheri in India, Kedgeree consists of boiled rice, fish and eggs (cumin seeds and lentils are optional extras). It is an Anglo-Indian dish that is served around the world in different forms. In Australia and New Zealand, for example, they serve it with a light curried flavouring. It is a marvellous breakfast [...]
Ingredients: 150g glutinous rice/pulut (soaked overnight) 1 grated coconut 10 rectangular-shaped moulds 75g sugar How to cook: Wash glutinous rice and drain well Grind glutinous rice until very fine. Mix well rice with grated coconut. Press mixture into the moulds;sprinkle some sugar on top Cook over low heat Turn out kuih from moulds; press together to [...]
This is a medieval recipe, originally intended for rabbit, but equally good with chicken. Ingredients Serves: 4 300 ml Red wine (1/2 pint) 3 Tablespoon Red wine vinegar 100 Gram Seedless raisins (4 oz) 150 Gram No-soak dried apricots, halved (6 oz) 1 Teaspoon Ground ginger 1 Teaspoon Ground cinnamon 1 Ginger root (1cm) peeled, [...]
How about making a dozen buns as a surprise? Simple and quick to make – these were original baked around the Suffolk Coast long ago – an area which, even today, is still remarkably remote. (Visit our Free E-card page or our Legends pages to see pictures of the area). Ingredients: 12 oz Flour 4 [...]
