Traditional English cuisineЗавантажити презентацію
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Ingredients: 75g dark brown sugar 60ml ruby port wine, 300 g cranberries, 1 tsp. ground cinnamon 1 tsp. ground ginger 1/2 tsp. ground cloves , 75g currants, 75g raisins, 30 g dried cranberries , zest and juice of 1 clementine , 25 ml brandy a few drops of almond extract 1/2 tsp. vanilla extract 2 tbsp. l. honey. Method: In a large pan, add the sugar and port. Put for a small fire to dissolve sugar . Add cranberries and stir. Then add the cinnamon , ginger , cloves, currants , raisins, dried cranberries, zest and juice of 1 clementine . Bring to a boil and cook for about 20 minutes. , or until almost all liquid is absorbed . You may need a little cranberry mash with a wooden spoon . Remove from heat and allow to cool. Add brandy , vanilla and almond extract and honey. Stir with a wooden spoon . Translate into sterilized containers . Allow to cool . Store in refrigerator up to 2 weeks . Mincemeat with cranberries Cooking time : 1 hour
Ingredients: 500 g portions of meat for roasting or stewing, olive oil 2 onions , cut into thin slices 250g mushrooms, cut into halves or quarters , 1 tablespoon of flour, season with salt and pepper, 350 ml dark ale or strong beer , 350g puff pastry 50g Stilton cheese , 1 egg , beaten . Portion cake with blue cheese and meat stuffed with beer Cooking time : 3 hours Method: In a pan in a little olive oil fry the meat. Extract the meat and fry the onions and mushrooms. Put the meat back into the pan with the onions and mushrooms. Sprinkle with flour and cook for 1 min. , Stirring occasionally. Gradually pour the beer. Bring to a boil , cover and cook for 2 hours. Until all ingredients are soft. Allow to cool . Roll out the dough thickness of 2 mm. Shell on pieces of blue cheese over the entire surface of dough. To make the dough and roll it out again . Preheat oven to 200 ° C. Shell cooked stuffing 4 bake ware . Cover the dough with beaten egg and grease . Make a hole in the center of each cake. Bake for 25-35 min, until willingness and golden brown.
Ingredients: 4 Gren Smith apples , cut midway and a little pulp 40g rolled oats 2 tbsp. l. butter 3 tbsp. l. brown sugar 1/2 tsp. ground cinnamon 1/ 4 tsp. ground ginger 1/8 tsp. fragrant ground pepper 1/8 tsp. ground nutmeg caramel sauce to serve. Method: Preheat oven to 180 ° C. Mix the oatmeal , sugar , cinnamon , ginger, sweet pepper and nutmeg. Stir the resulting mixture with butter. Lightly stuff stuffed apples. Bake for 30 minutes. Pull out of the oven , pour the caramel sauce and serve. Baked stuffed apples
Ingredients: 450 g split peas, soak overnight in water and strain, 120g bacon , chop, 1 large onions , minced , 30 g butter, 1 tablespoon of Worcestershire sauce coarse salt freshly ground black pepper. Pea pudding Method: Heat the bacon over medium heat in a frying pan with a thick bottom and walls with a capacity of about 6 liters. Cook about 8 minutes, stirring often , until fat disappears and bacon browned . Add the onion and cook, stirring often, until onion is soft , about 8 minutes. Add peas and 1 liter 300 ml of water. Bring to a boil and reduce heat to medium- low. Partially cover . Cooking for 2 h, stirring occasionally, until tender peas . Remove from heat. Add Worcestershire sauce. Season with salt and pepper.