One of the highlights of a trip to the U.K. is a visit to a true British pub.
I don’t mean one of the refurbished, glitzy “gastro-pubs” that have sprung up in London. I mean a real country “local” with low ceilings, cosy booths and a menu of traditional favourites.
Real pub grub is simple, filling fare served without any frills or flourishes, just good, home-cooked, satisfying food. Give one of these recipes a go, pour yourself a pint of lager or a shandy, and imagine yourself at the White Lion or the King’s Head. Jolly good show, mate.
Beef Pie
½ package of frozen puff pastry, thawed in the fridge for a few hours
1½ Tbsp olive oil
1 lb beef stew meat, cut into three-quarter cubes
1 tsp kosher salt
¼ tsp freshly ground black pepper
1 cup sliced mushrooms
1 medium onion, diced
1 Tbsp tomato paste
1 clove garlic, minced
A pinch each of dried thyme and dried rosemary (use as much as you like, I prefer to go lightly)
¼ cup dry red wine
2½ cups low-sodium beef broth
6 small red potatoes, skin on, cut into one-inch chunks
2 carrots, peeled and cut into half-inch slices
¼ cup cornstarch stirred together with ½ cup cold water
1½ cups frozen peas (not thawed)
1 egg, beaten with 1 Tbsp water
Heat one tablespoon olive oil in a Dutch oven over medium-high heat. Pat meat dry, sprinkle with salt and pepper and add half to pan. Cook, stir occasionally, until browned. Remove to a plate and repeat with remaining meat, removing meat to plate once browned.
Add one tablespoon olive oil to pan, then add mushrooms and onion; cook until mushrooms are golden and onion is translucent. Stir in tomato paste, garlic, thyme, and rosemary; cook for approximately 30 seconds.
Stir in red wine, scraping up any browned bits off the bottom of the pot, then stir in the broth, potatoes, carrots and browned meat. Bring to a boil, then reduce to simmer, cover and cook until potatoes and carrots are cooked and beef is tender, approximately 30 to 45 minutes.
Raise heat to medium-high and add the cornstarch-water mixture. Bring to a gentle boil and cook until thickened, about two minutes (if gravy gets too thick add a little extra beef broth). Remove from heat and stir in frozen peas. Taste gravy and season with additional salt and pepper if desired.
Ladle stew into a large casserole dish. Roll out the puff pastry until large enough to cover top of casserole with a one-inch overhang. Gently press pastry edges over lip of casserole. Brush the egg wash over the pastry. Bake at 400° F. until crust is golden and filling is bubbly. Makes six servings.
Source: popsugar.com
Bangers & Mash With Onion Gravy
2 lbs russet or Yukon gold potatoes, peeled and diced
8 large sausages, preferably Cumberland variety (available at some British butcher shops)
1 Tbsp oil
1 large onion, thinly sliced
2 Tbsp flour
3 cups low-sodium beef broth
1⁄3 cup light cream
2 Tbsp butter
¼ cup sour cream
Kosher salt and freshly ground black pepper to taste
Place potatoes in a saucepan and cover with cold, generously salted water. Cover and simmer for about 20 minutes or until easily pierced with a fork. While potatoes are cooking, prick sausages with a fork in several places. In a large skillet over medium heat, heat the oil and brown the sausages on all sides; remove sausages from skillet and set aside.
Add the onion to the skillet and sauté until golden and soft, about five minutes. Sprinkle the flour over the onions; stir and cook for about one minute.
Slowly whisk the beef broth into the pan and bring to a simmer.
Return sausages to the skillet and simmer uncovered for 15 minutes, turning sausages occasionally. Drain the potatoes and mash thoroughly, then add the cream, butter and sour cream, blending well. Season to taste with salt and pepper. Serve sausages on a mound of mashed potatoes; ladle some of the gravy over top. Makes four servings.
Source: thethrillbillygourmet.blogspot.ca
Jam & Coconut Pudding
½ cup raspberry jam
2½ cups all-purpose flour
3 tsp baking powder
1½ cups granulated sugar
1 cup unsweetened flaked coconut
3 large eggs
1½ cups milk
1 tsp vanilla
2⁄3 cup butter, melted vanilla ice cream or softly whipped cream for serving
Preheat the oven to 350° F. Spoon the jam into the bottom of a shallow one-quart baking dish and spread it out evenly.
Whisk the flour, baking powder, sugar and coconut together in a large bowl. In another bowl, beat together the eggs, milk, vanilla and melted butter. Pour the liquid mixture into the dry mixture and beat together just until well mixed.
Pour the batter over top of the jam and spread evenly. Bake for 40 to 50 minutes, or until the top is golden brown and the centre springs back when lightly touched. Remove from the oven and allow to cool to warm before serving. Makes six servings.
Source: theenglishkitchen.blogspot.co.uk
Angela Shellard is a self-described foodie. She has done informal catering for various functions. She can be reached via email at [email protected].
