Favorite British Dishes
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Attention! No posting of copyrighted recipes please. TY!
Attention! No posting of copyrighted recipes please. TY!
Re: Favorite British Dishes
Another lovely tutorial.. I have to get off my duff and do some too.
This one Tink is informative (like the others)and so well done. I would Love a slice of that cake. It is very simlar to the Danish layer cakes that my mom used to made
This one Tink is informative (like the others)and so well done. I would Love a slice of that cake. It is very simlar to the Danish layer cakes that my mom used to made
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CoffeeLover
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- Joined: Mon Sep 12, 2011 9:53 am
Re: Favorite British Dishes
That looks so good, love the pictures...
cream coloured, but yours looks so much better!!! This has to be my favourite cake ever, brilliant thank you.Re: Favorite British Dishes
Thank you ladies for your kind comments.
Our cream over here is pure white Ninya......Although it looks pretty it tastes a lot less richer than the U.K.'s double cream or Devonshire cream, I'm not sure why that is but I would guess it has less fat content than British cream.
Our cream over here is pure white Ninya......Although it looks pretty it tastes a lot less richer than the U.K.'s double cream or Devonshire cream, I'm not sure why that is but I would guess it has less fat content than British cream.
Re: Favorite British Dishes
Boiled Beef and Carrots
Boiled beef is a traditional cockney dish which was eaten by working class people in the east end of London and is still popular today in the older generation. It was the cheaper cut of meat that were used to boil the beef and would make the meat much more tender than roasting it. It was traditionally cooked with onions and served with carrots and boiled potatoes.
This dish gave rise to the old cockney song Boiled Beef and Carrots immortalised by the old music halls at the turn of the century, this is a truly traditional Cockney dish which is still sung in some East London pubs when they have a pianist and a singsong night.
The 10 Bells is a Victorian pub located on the corner of Commercial Street and Fournier Street in Spitalfields in the East End of London.
Note: I'm using a slow cooker for this dish (9 hours total cooking time), it can also be cooked on the stove top at a very gentle simmer for 3 to 4 hours.
Serves 4
3 pound brisket of beef with spice packet (U.K. lean silverside 1.6 kg)
Black ground pepper, to taste
Pinch of dried thyme
2 small onions, quartered,
1 pound carrots, cut into chunks
1 pound small red potatoes, quartered
8 cups beef stock, or enough to cover meat and vegetables
Remove the brisket of beef and spices from the packaging and run the brisket under cold water.
Pat dry with paper towels.
Place the brisket in your slow cooker or a heavy bottom saucepan if you are using the stove top method.
Sprinkle the brisket with the packet of spices provided.
Add your dried thyme, crushing it between your fingers to release it's aroma.
Next we want to add our ground black pepper to taste.
Add the 8 cups of beef stock making sure to cover the brisket. Turn your slow cooker to low and cook for 5 hours.
After the brisket has been cooking for 5 hours we need to prepare and add our vegetables.
Cook the vegetables along with the brisket for another 4 hours. (If using the stove top method the vegetables are added in the last hour of cooking time.)
Remove your brisket and place on a serving dish letting it rest for 5 minutes.
Cut into thin or medium slices. Any leftover's will make excellent sandwiches.
Plate your meat and add the cooked vegetables. Serve immediately. Enjoy!
Boiled beef is a traditional cockney dish which was eaten by working class people in the east end of London and is still popular today in the older generation. It was the cheaper cut of meat that were used to boil the beef and would make the meat much more tender than roasting it. It was traditionally cooked with onions and served with carrots and boiled potatoes.
This dish gave rise to the old cockney song Boiled Beef and Carrots immortalised by the old music halls at the turn of the century, this is a truly traditional Cockney dish which is still sung in some East London pubs when they have a pianist and a singsong night.
The 10 Bells is a Victorian pub located on the corner of Commercial Street and Fournier Street in Spitalfields in the East End of London.
Note: I'm using a slow cooker for this dish (9 hours total cooking time), it can also be cooked on the stove top at a very gentle simmer for 3 to 4 hours.
Serves 4
3 pound brisket of beef with spice packet (U.K. lean silverside 1.6 kg)
Black ground pepper, to taste
Pinch of dried thyme
2 small onions, quartered,
1 pound carrots, cut into chunks
1 pound small red potatoes, quartered
8 cups beef stock, or enough to cover meat and vegetables
Remove the brisket of beef and spices from the packaging and run the brisket under cold water.
Pat dry with paper towels.
Place the brisket in your slow cooker or a heavy bottom saucepan if you are using the stove top method.
Sprinkle the brisket with the packet of spices provided.
Add your dried thyme, crushing it between your fingers to release it's aroma.
Next we want to add our ground black pepper to taste.
Add the 8 cups of beef stock making sure to cover the brisket. Turn your slow cooker to low and cook for 5 hours.
After the brisket has been cooking for 5 hours we need to prepare and add our vegetables.
Cook the vegetables along with the brisket for another 4 hours. (If using the stove top method the vegetables are added in the last hour of cooking time.)
Remove your brisket and place on a serving dish letting it rest for 5 minutes.
Cut into thin or medium slices. Any leftover's will make excellent sandwiches.
Plate your meat and add the cooked vegetables. Serve immediately. Enjoy!
Re: Favorite British Dishes
Hi Mary.......The spice packet contains:
Peppercorns
Mustard seeds
Bay leaves, chopped fine
dried onion.....and perhaps, dried chillies and dried garlic?
I would just buy a bottle of pickling spice as it contains the exact same spices as the packet you get with the brisket.
Peppercorns
Mustard seeds
Bay leaves, chopped fine
dried onion.....and perhaps, dried chillies and dried garlic?
I would just buy a bottle of pickling spice as it contains the exact same spices as the packet you get with the brisket.