Recipes from an Edwardian Country House: A Stately English Home Shares Its Classic Tastes
Language: English
Pages: 288
ISBN: 1476730334
Format: PDF / Kindle (mobi) / ePub
A nostalgic culinary pilgrimage, rediscovering the sort of classic, robust, wholesome food that would have emerged from the kitchen of an Edwardian country house like Downton Abbey.
In this sumptuous cookbook, Jane Fearnley-Whittingstall takes us on a nostalgic culinary pilgrimage, rediscovering classic recipes from the Edwardian kitchen. With delicious dishes, adapted with today’s kitchen in mind and delightfully informed by reminiscences from Jane’s childhood, this is much more than a cookbook - it offers a slice of gastronomic history, reviving the flavours from the great English country houses.
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SAUCE 500ML/18FL OZ STOCK OR WATER SALT AND PEPPER Set the oven at 200°C. In a pan, fry the onion gently in oil until it is soft. Peel the potatoes and slice them about the thickness of a 50p coin. Put the bay leaf, then half the potatoes, with the onion, in a large, deep casserole. Dust the chops with seasoned flour and brown them in the frying pan, in batches. Arrange them over the potatoes in the casserole. Flour and brown the kidneys and tuck them in around the chops. Add the carrots and.
FLOUR 350G/12OZ MIXED DRIED FRUIT 75G/21/2 OZ GLACE CHERRIES, HALVED 1 TABLESPOON RUNNY HONEY OR GOLDEN SYRUP 50G/2OZ CHOPPED WALNUTS Set the oven at 160°C. Grease and line a 23cm/9in cake tin. In a food processor or by hand, beat all the ingredients together well for 2 or 3 minutes, put the mixture into the tin and smooth the top. Bake for about 21/2 hours, until a skewer or knitting needle stuck in the centre comes out clean. If necessary, lay a piece of foil over the cake half way.
Or put it on a wire rack to cool. Devilled Biscuits. Good eaten hot with very cold cream cheese and radishes. 1 TABLESPOON BUTTER, SOFTENED 1 TEASPOON CHUTNEY A DASH OF WORCESTERSHIRE SAUCE THIN WATER BISCUITS Mix the butter, chutney and Worcestershire sauce to a paste. Spread it thinly on the biscuits and put them in a hot oven for 5 minutes. Soft Herring Roes on Toast. Serves 4 This was one of my father’s favourites, but I never tasted it myself until I tried it out for this.
Dissolve the yeast in the milk. Add the yeast and the beaten eggs to the flour, mix and beat vigorously with your hand for 3 minutes. Cover the bowl and leave it in a warm place for 30 minutes to 1 hour, until the dough has doubled in size. Set the oven at 205°C. Butter some muffin or brioche tins. Add the butter and sugar to the dough and beat with your hand again for 5 minutes (talk about elbow grease!) Half fill the tins with the dough and leave it to rise again, for 5–10 minutes. Bake the.
21/2 cm/1in squares with a sharp knife. When the fudge is cold, cut it into squares. Melting Moments. Makes 16 These little goodies are neither cakes nor biscuits nor sweets, but share the characteristics of all three. 115G/4OZ BUTTER, SOFT 75G/3OZ CASTER SUGAR 1 EGG YOLK 1/2 TEASPOON VANILLA EXTRACT 115G/4OZ SELF-RAISING FLOUR ABOUT 55G/2OZ PORRIDGE OATS, CRUSHED WITH A ROLLING PIN Line 2 baking trays with baking parchment. Put the oats on a plate or shallow dish. Beat the butter.