United Kingdom

Old and Modern Appeals

Made up of Great Britain and Northern Ireland, the United Kingdom has always been visited by many people. Its stunning countrysides and cities bursting with energy make it a favorite destination by many. Of course, its cuisine that marries indigenous tradition and colonial history is also one of the many reasons for its popularity. Well-known British cuisine includes fish and chips, roasts, and breakfasts.

Since Huda Collis’s arrival in the Kingdom of Saudi Arabia in January, 2015, she has been building connections within the active charity community in Riyadh. Huda started an active involvement to support Syrian refugees in 2012. At the weekends and in her spare time Huda enjoys preparing food with a twist of British, Syrian and European Cuisine to share with her husband HE Simon Collis, British Ambassador to Saudi Arabia and their family. She considers sharing a meal with the family very precious and a big part of the British and Syrian tradition.

STEAK AND KIDNEY PIE

Steak and Kidney Pie is a savoury pie that is filled principally with a mixture of diced beef, diced kidney, fried onion, and brown gravy. Steak and Kidney Pie is a representative dish of British cuisine.

RASPBERRY JELLY TRIFLE

Rich, unctuous cream and custard combine perfectly with fresh raspberry puree in this classic British dessert.

Ingredients Ingredients

SERVINGS SERVINGS 4-6 6-8 puff pastry cups chuck steak, cut into cubes cup lamb or beef kidney, chopped medium onions, chopped tablespoon beef dripping tablespoon plain flour teaspoon dried mixed herbs tablespoon Worcestershire sauce cup beef stock cup grilled sliced mushrooms Salt and pepper to taste 1 ½ 3 ¾ 2 1 1 ½ ½ 2 1 ¾ 1

Preparation

TIME TIME 30 MIN 40 MIN In the large saucepan fry the onions in the dripping for few minutes, then add the cubes of steak and kidney, cook until the meat is nicely browned, then add the flour and stir it well. Add the herbs followed by

Worcestershire sauce, season with salt and pepper and gradually stir in the stock.

METHOD METHOD BAKED SET DIFFICULTY DIFFICULTY HARD HARD Finally add mushrooms. Simmer gently for about 2 hours until the meat is tender. Preheat the oven to gas mark 7, (220°C) Roll the dough on a lightly floured surface to shape about 1 inch larger the rim of the pie dish. Now cut 1inch strip all round, dampen the edge of the pie dish and press this strip on. Lay pastry lid on top, pressing it down and seal it around the edges. Make small steam-hole in the centre and bake in the oven for 30-40 minutes until the pastry is golden brown. trifle sponges or slices of Swiss Roll tablespoon of sherry (if available) cups raspberries tablespoon caster sugar sheets gelatin cups Birds thick custard cup whipping cream tablespoon icing sugar 8 5 3 ½ 2 4 3 1 ¼ 1

Preparation

Place the trifle sponges in a glass bowl and dredge with sherry.

Set aside 12 perfect raspberries. Place the rest in a small pan with the caster sugar and lemon juice. Cook briefly, stirring as the sugar dissolves, just long enough for the raspberries to soften and turn very juicy. Place raspberries into the sieve, forcing as much through as possible with the back of a wooden spoon. Return the raspberry juice to the pan.

Soften the gelatin with a little water.

Mix the gelatin into the raspberry juice stirring until dissolved but do not let it boil. Cool slightly, and then pour the raspberry jelly over the trifle sponges. Cover with cling film and chill for an hour until set.

To make the vanilla custard, heat the milk with split vanilla pod.

Beat the egg yolks with whole egg and sugar. Pour the vanilla flavored milk over the egg, stir before pouring back into the pan. Cook very gently over a low heat, stirring regularly to disperse hot spot, continuing until very thick with slightly wobble to the texture. Pour the custard into a bowl and chill in the fridge.

When the custard is ready, spoon the custard over the jellied trifle sponges. Then whip the cream with icing sugar until holds peaks, spoon the cream over the custard. Decorate with reserved raspberries.