St Georges Day Food

Toad In The Hole

  • Yorkshire Pudding Batter (ingredients below)
  • 250g (8oz) flour
  • Pinch salt
  • 3 eggs
  • Up to 600ml (1pt) milk or half milk/half water
  • 30g (1oz) lard or pork fat
  • 500g (1lb) pork sausages

St Georges Day Food Method:

Mix flour and salt, make a fit in the centre and shatter theegg into it. Add a little milk. Beginning at the centre, stir these ingredientsinto a pound, slowly pouring in the remainder of the milk, or milk and water,until the assault is of a creamy but pouring consistency. Separate the porksausages and cook them for five minutes rapidly in the fat in a hot pan. Strainoff the fat into a big roasting pan, pour in a slim layer of beat and bake inthe oven for five minutes at mark 7, 220°C, 425°F so that it sets. Place thesausages on top and dispense over the rest of the batter. Bake for a more 30-35minutes until the beat has out of breath up and browned. Serve immediately.

Lancashire Hot Pot - serves 6

St Georges Day Food
St Georges Day Food
  • 12 best end of neck chops
  • 6 lambs’ kidneys (optional)
  • 500g (1lb) onions, sliced thinly
  • 1 kilo (2lb) potatoes, peeled and sliced thinly
    salt, pepper
  • Water
  • Butter

St Georges Day Food Method:

Using a deep casserole, put the meat and vegetables intoit in layers, interest each layer with salt and just now-ground black pepper. Drawto a close off with a well-arranged layer of overlapping potato slices. Pour inenough water to come about center up the pot, and skirmish the top layer ofpotatoes over with melted butter. Wrap and put into a hot oven, mark 6-8,200-240°C (400-450°F) for an half an hour. Then decrease the heat to mark 1,140°C (275°F) and go for two and a half hours. Take off the lid after 2hours sothat the potatoes can tan.

Shepherd's Pie -serves 6

  • 1 large onion, chopped
  • 3 cloves garlic, chopped
  • 3 tbsp oil
    St Georges Day Food
    St Georges Day Food
  • 500g (1lb) beef, chuck or shin, minced or leanlamb
  • 1 tbsp tomato concentrate
  • 150 ml (quarter pin) dry white wine
  • 300ml (half pint) beef stock
  • 3 heaped tsp of cornflour
  • Salt, freshly-ground black pepper
  • 1-1.5 kilos (2-3lb) potatoes
  • 90g (3oz) butter
  • 300ml (half pint) milk
  • 30g (1oz) grated cheese, preferably Cheddar
  • 1 tbsp grated Parmesan

St Georges Day Food Method:

Cook onion and garlic in the oil until squashy. Raise heatand add crushed meat, rousing it about until it’s nicely browned. Mix intomato, wine and semi the stock. Slake cornflower with residual stock, and decantinto the pan. Season and simmer for ten minutes enclosed. Pour off any extrafat. Stew the potatoes in their skins, peel and crush them with butter, milk.

Put the crushed meat into one large or a number of small individual pots, and wrapit with the mashed potato. Fork the potato up and sprinkle it with cheese. Bakefor 10 min at spot 6, 200°C and cook in the oven for a further 45 min. If more suitable,shepherds pie can be parched for an even longer time at a lower temperature tosuit your expediency.

Pease Pudding

  • 500g (1lb) dried split peas or whole dried peas
  • 60g (2oz) butter
    St Georges Day Food
    St Georges Day Food
  • 1 large egg
  • Salt, pepper

St Georges Day Food Method:

To cook the peas, drain them if they have been awash, thenput them into a pan. Cover them with abundance of water and simmer until warm.Split peas will take from 45-60 minutes; whole dehydrated peas will need atleast 2 hours. Drain off the liquid – keep it for soup – and put the peasthrough a mixer to make a pound which is not too smooth. Mix in the butter,then the egg and season well. Put the mixture into a buttered sink and vaporfor an hour.

Brown Bread Ice Cream- serves 6-8

  • 175g (6oz) wholemeal breadcrumbs
  • 300ml (half pint) double cream
  • 300 ml (half pint) single cream
  • 125 g (4oz) icing sugar or pale brown sugar
  • 2 egg yolks
  • 1 tbsp rum (optional)
  • 2 egg whites

St Georges Day Food Method:

Spread the breadcrumbs out on a sweltering tray and toast ina fairly hot oven. They should become crunchy and somewhat browned. For now hitthe creams with the sugar. Mix the yolks and rum, if use, and add to the cream combination,beating it in well. When the breadcrumbs are cool, fold them in softly and carefullyso that they are evenly spread. Lastly, whip the whites of the egg rigid andfolk into the blend. Freeze up in the common way at the lowest heat.

St Georges Day Recipes
St Georges Day Food St Georges Day Food St Georges Day Food St Georges Day Food
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