BRITAIN’S NEWEST FOOD MAGAZINE
Deliciously Deliciously British British Recipes celebrating good food
TRADITIONAL & CREATIVE RECIPES FOR THE HOME COOK
SPECIAL CHRISTMAS TIPS INCLUDED
Issue 1 - Dec 2016 £1.99
Timeless Tasty Treats
Warm your heart with an
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Welcome to ...
Deliciously British December Issue
Let’s get straight to the point... Deliciously British is a monthly magazine dedicated to bringing you some of the best recipes and information about British food. Teaching you how to make some of the greatest, most traditional dishes that Britain has to offer. The December issue will include a Christmas Special, so you can get the most flavour out of the big day! Tips on how to get the perfect Turkey for you and your family to indulge in. No more bland cottage pies, we’ll show you how to spice it up a little. Have you tried adding a little horseradish to your mash? These are just a few examples of our top tips of becoming your friends and families favourite chef. In future issues we will discover how not so British dishes have found their way onto our tables...who would of thought Tikka Masala was a British dish!? We look forward to sharing our recipes and ideas with you, so stay tuned!
Subscibe this month and you’ll receive 5 issues for just £5! Subscribers are entitled to an issue of Deliciously British every month, containing recipes for delicious traditional dishes that are simple but tasty... Subscribers can also indulge in great savings on our reader offers including Deliciously British live shows and multiple food offers throughout the year.
Jenna Scott, Editor
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Main Main Dishes Dishes toto tuck tuck into into Britain is the nation of comfort foods. It may be known for its bad weather, but who minds when you can tuck into an unashamedly hearty meal? British meals will definitely satisfy your empty stomach. Dishes such as the Sunday Roast, Fish n’ Chips and Toad in the Hole are sure to satisfy your hunger and get your taste buds tingling. The best of British dishes is just a few pages away - big on comfort, timeless and tasty. As well as the traditional dishes, people in Britain tend to eat other cultures’ food as much as they eat their own. Dishes such as curries, spaghetti bolognese and chilli con carne are popular over Britain and can be cooked at home although none of which are typically British. In this magazine you will find the recipes and tips to the best of British meals. Don’t worry too much about sticking rigidly to the recipes. Feel free to add ingredients of your choice, or take out ones you don’t enjoy as much, put an original spin on it and make it your own.
Toad in the Hole ................................................................................7 Fish n’ Chips .......................................................................................9 Welsh Rarebit......................................................................................11 Cottage Pie.........................................................................................13 Christmas Special................................................................................15
Desserts Dessertstototreat treatyourself yourselftoto After your hearty meal, you’ve got to top it off with a delightful dessert. No matter how full you are, there is always room for a pudding. Traditional British desserts such as Sherry Trifle or Blackberry Crumble are filled with flavours and are very simple to make. There are a mixture of hot and cold desserts to suit you, some of them even contain fruit, so you don’t have to feel so guilty after all...go on, treat yourself! In this weeks issue, you’ll find a small collection of simple treats you can endure in after a meal, which take no time at all to make and certainly no time at all to eat! Indulge in these delicious ideas for desserts and puddings, including crumbles, chocolate brownies, cheesecakes, trifles, and more!
Sherry Trifle...................................................................................19 Bread and Butter Pudding ............................................................21 Raspberry and Blueberry Crumble.................................................23 Chocolate Brownie Sandwiches.....................................................25 Hot Cross Buns..............................................................................27
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Spice up your life Spice up your life Hundreds of herbs and spices have been used in cultures all over the world for thousands of years. Adding herbs and spices is very important, whether at home, or in a restaurant. Every kitchen should be stocked up with the basics. Herbs and spices will last you a long time once you purchase them, so stock up on the essentials and you’ll be good to go. Adding herbs and spices to your traditional dishes will really enhance the taste and allow you to experience flavours on a new level. By lightly roasting, it allows the spices to come alive and tingle your taste buds. Why not add them when they’re generally cheap as chips? A single pinch along with a little salt and pepper can turn a standard dish into a more interesting meal.
Cloves
Bay Leaves
Cinnamon
Garlic
Herbs • • • • • • • • • • •
Basil Bay Leaves Chives Coriander Dill Fennel Mint Parsley Rosemary Sage Thyme
Spices • • • • • • • • • • •
Turmeric Saffron Nutmeg Ginger Cumin Cayenne Pepper Black Pepper Fenugreek Cloves Cinnamon Chillies
Top Tips
Make sure you add fresh herbs towards the end of your cooking, their flavours are easily lost, so should be sprinkled just before serving or added in the last minutes of cooking. However, dried herbs hold their flavour for a lot longer, so it is acceptable to add them in earlier as they can be cooked for longer. The same goes for spices, they need to be lightly cooked, so it is best to throw them in at the beginning of your cooking to acquire the best taste. Fresh herbs are more expensive in the long run and obviously perishable, but there are still some basic ingredients that are best used fresh. Try grating some fresh garlic into your dish or squeezing fresh lemon or limes to give it that extra zing.
Nutmeg
Rosemary
Star Anise 5
Ingredients Ingredients FOR THE MASH: 500g potatoes 75g butter A generous splash of milk - enough to make the potatoes creamy FOR THE ONION GRAVY 2 red onions 2tbsp balsamic vinegar 1tbsp demerara sugar 1-pint beef stock FOR THE YORKSHIRE PUDDINGS: 200g plain flour 3 eggs 200ml milk vegetable oil for cooking A few sausages of your choice
Toad Toadininthe theHole Hole &&onion oniongravy gravy The sausages are traditionally cooked within the yorkshire pudding mix, but cooking them seperatley means you can play around with the presentation. Make a tower and smother it in your delicious onion gravy.
Method Method
1. Pre-heat the oven to 190C, gas mark 5. Once the oven has heated up, place the sausages on a tray and cook for 25 minutes until cooked thoroughly all the way through. 2. Whilst the sausages are in the oven, cook the potatoes in boiling water until soft. 3. Drain, then mash well with the butter and milk. 4. Meanwhile, make the Yorkshire pudding mix. Drizzle a little oil in each section of the pudding tray and place tray in the oven with the sausages to heat. 5. Make the pudding batter by combining the flour, milk and eggs and whisk well. 6. Take the pudding tray out of the oven (be careful of the hot oil!) and pour the mixture evenly into each section of the tray and return to the oven for around 20 minutes. 7. Finally make the onion gravy. Fry the onions with the Demerara sugar until soft. 8. Get a saucepan and add the beef stock, balsamic vinegar and stir. Then add in the fried onions and place on a low heat to simmer. 9. Place the mash onto and warmed plate and start to stack your Toad in the Hole tower! Put your Yorkshire puddings on top of the mash, followed by the sausages and top it off by pouring the gravy all over. Serve hot and enjoy.
Top Top Tip Tip The secret to getting the perfect Yorkshire puddings, is to make sure the oil is sizzling hot before pouring the mixture into the tray. And also once the mixture is in the oven, don’t open the oven door - keep all the heat in the oven to make them rise to perfection!
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Ingredients Ingredients FOR THE FISH 50g plain flour 50g cornflour 1tsp baking powder sprinkle of turmeric 75ml lager beer 75ml water 1 litre sunflower oil for cooking 400g fish FOR THE CHIPS: 900g of potatoes salt to taste sunflower oil for cooking
Beer BeerBattered Battered Fish Fishn’n’Chips Chips Method Method
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1. Chop the potatoes into long thin pieces, and place on a tray with oil, sprinkle with salt and place in a pre-heated oven set to 200C, gas mark 5 for 30 minutes, turning them over half way through. 2.Whilst the chips are in the oven make the batter for the fish. Mix the flour, cornflour, baking powder and turmeric into a bowl. 3. Pour in the water and beer whilst stirring continuously to create a smooth batter. 4. Place the fish into the mixture; making sure it is fully coated in the beer batter. 5. Heat the oil in a frying pan over a high heat, once hot gently lower the fish into the oil and fry until the batter has browned. 6. Dab the fish and chips with kitchen roll to get the excess fat off. 7. Serve with minted peas and a wedge of lemon.
Top Tip
Serve your fish and chips with some lovely minted crushed peas. Either, chop up some frech mint or use the jarred mint sauce and mix a teaspoon of the sauce in with the veg to give it that extra kick - you’ll never want normal garden peas again!
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Welsh WelshRarebit Rarebit Welsh Rarebit is a spiced up version of cheese on toast, a savoury meal, with a few extra ingredients gives this simple dish a marvellous taste. This dish is perfect for a quick and easy lunch at home.
Ingredients Ingredients 225g extra mature cheddar 1tbsp butter 2tsp Worcestershire sauce 4tbsp beer 2tsp plain flour 1tsp mustard Pepper to taste 4 slices of granary bread
Method Method 1. Place the cheese, butter, Worcestershire sauce, mustard, flour and pepper into a saucepan on a medium heat and mix together. 2. Add the beer into the pan and stir until everything has melted together to create and thick paste. 3. Remove fro heat and leave the mixture to cool a little, meanwhile, toast the bread on one side only. 4. Spread the rarebit mixture over the untoasted side and place under a hot grill until browned. 5. Chuck a few tomatoes and salad on top, and serve straight away. Enjoy for lunch or a hearty snack.
Top TopTip Tip The mixture can be kept in the fridge for a few days if you don’t happen to get through it all, so you can enjoy it on another day. Also, if you do not want to include alcohol, you can replace the beer with milk, both ingredients will help create a creamy mixture.
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Cottage Cottage Pie Pie Do you know the difference between cottage pie and shepherd’s pie? Traditionally, cottage pie is made with beef and shepherd’s pie, with lamb. This comforting classic is perfect for a cold winter evening. The addition of the curry powder gives it extra flavour without making it a spicy dish. This traditional cottage pie recipe is the perfect family meal and easy to make.
Ingredients FOR THE MINCE SAUCE:
FOR THE MASH:
500g beef mince 2 finely chopped onions 4 peeled and chopped carrots 1 stick of celery 1 beef stock cube 3tbsp tomato puree 1tbsp medium curry powder 2tbsp Worcestershire sauce Salt and pepper to taste
500g potatoes 225g sweet potatoes 75g butter A generous splash of milk enough to make the potatoes creamy TOPPING: 50g extra mature chedder
Method 1. Fry the mince and onions for 5 minutes until browned. 2. Add the carrots and whole celery stick to the pan 3. Pour over the beef stock, Worcestershire sauce, tomato puree and curry powder. 4. Add salt and pepper to taste and bring to the boil. 5. Then cover and reduce heat and cook for 30 minutes. 6. While the mince is cooking, cook and potatoes and sweet potatoes in boiling water until soft. 7. Drain, then mash well with the butter and milk. 8. Remove mince from heat and pick out and discard the celery stick. 9. Spoon the mince into a large oven proof dish and spread the mash over the top and fluff up with a fork. 10. Cover with a thick layer of grated cheese and put under the grill to brown.
Top TopTip Tip Carrot or swede can be added to the mash instead of sweet potato and for extra zing add 2tsp of creamed horseradish. 13
Christmas Special
How How toto get get the the perfect perfect turkey turkey So the big day has arrived and you’re the one in charge of cooking the Turkey… It can be pretty daunting staring at a giant, raw piece of meat on Christmas morning with the worries of over cooking or undercooking it… Not to worry! It doesn’t all have to be a scary process, with these tips and tricks; your turkey will be the best you’ve ever tasted. • Firstly check the weight of the bird, as this is the decider for how long you must cook it for, making sure the cooking time is correct will ensure the bird is not under or over cooked. • Make sure you have a big enough roasting tin so you can catch all of the meats juices you can later use for stock in the gravy. It’s also a great idea to chop up vegetables such as onions, carrots and parsnips and place them in the roasting tin to give the stock even more flavour. • Loosen the skin from the breast of the turkey with your hands and chop up a bunch of parsley and mix it up with half a pound of butter and place it under the skin of the bird – this helps keep the turkey moist…nothing worse than dry meat! • Add smoked streaky bacon to the top of your turkey to give extra flavour and to keep in the moister. • Cover the turkey loosely with foil and remove an hour before the timing is up to help get the turkey nicely browned.
Top Top Tip Tip
Many people don’t realise the importance of resting the turkey for a couple of hours before serving, this allows the juices to seep back into the meat making it moist and tender.
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Puddings Dessert Afters Puddings Dessert Afters
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gs
gs
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Sherry SherryTriffle Triffle Ingredients Ingredients 135g tangerine jelly 5 oranges 8 trifle sponges ¼ pint sherry Pint of custard Pint of double cream 30g butter 1tbsp dark brown suger ¼ pint orange juice Chocolate to grate on top
A Sherry Trifle is a traditional British pudding that is enjoyed usually at Christmas but can be made all year round to indulge in. There are so many variations of the recipe but this one is by far the most delicious! Trifle doesn’t have to contain alcohol, but where’s the fun in that? Fruit juices can replace the sherry; but the alcohol content gives the dessert a flavoursome lift.
If you’re not a trifle fan, you definitely haven’t tried this recipe...
Method Method 1. Melt the butter and sugar in a non-stick frying pan until it starts to caramelise. 2. Cut up the oranges into segments and toss them in the caramel for 1 minute until softened. 3. Cover the base of a bowl in the trifle sponges and then pour half of the sherry over the sponges and leave to soak, making sure each sponge is soaked in liquid. 4. Put the oranges on top and pour any remaining caramel over the top. 5. Dissolve the jelly in ½ pint of boiling water, once it has dissolved add the sherry and orange juice and pour over the top of the oranges to create another layer. 6. Put into the fridge overnight to set. 7. Pour custard over the set mixture. 8. Lightly whip the cream until it starts to thicken and then pour on top of the custard. 9. Finish off by grating some of your favourite chocolate on top of the trifle. Place into a bowl and enjoy. Best served straight from the fridge.
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Bread and Butter Pudding Bread and butter pudding is an old traditional English recipe that you just can’t say no to.
Ingredients Ingredients 250ml milk 300ml dbl cream 3 eggs 3 tbsp caster sugar 8 slices of bread 50g butter 75g sultanas 2 tbsp demerara sugar
Method
1. Pre-heat the oven to 180C gas mark 4. 2. Heat the milk and cream together in a saucepan. 3. Meanwhile whisk the eggs and yolk together and add the caster sugar into a jug. 4. Pour the warm milk blend, over the eggs, stirring constantly until smooth. 5. Grease an ovenproof dish and cut the crusts from the bread slices, then butter both sides and cut into triangles. 6. Lay half of the bread slices in the bottom of the dish so that they are slightly overlapping. Mix in the sultanas. 7. Layer the rest of the bread on top then sprinkle over the remaining sultanas. 8. Pour the milk/egg mixture over the pudding and leave to soak for at least 30 minutes. 9. Sprinkle over the demerara sugar and bake for 35-40 minutes.
Top Tip
Try not to overcook your pudding because you want it to be gooey and soft on the inside but crispy on the top. Also, you don’t have to use normal bread, experiment with hot cross buns or panettone for a slightly sweeter taste.
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Raspberry and Raspberry and Blueberry Crumble Blueberry Crumble Ingredients Ingredients FOR THE CRUMBLE: 225g plain flour 100g butter 50g demerara sugar FOR THE FRUIT COMPOTE: 450g blackberries 450g raspberries 175g sugar 6tbsp water vanilla ice cream/custard to serve
Method Method 1. Pre-heat the oven to 190C, gas mark 5. 2. Measure the flour into a bowl, add the butter and sugar and rub until the mixture looks like breadcrumbs. 3. Tip the prepared fruit into the dish stir in the water and sugar and level out. 4. Pour the crumble mixture over the fruit and place into the oven for 35 minutes to cook. Serve piping hot, with your favourite ice cream or custard.
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Chocolate Chocolate Brownie Brownie Sandwiches Sandwiches Ingredients Ingredients 225g dark chocolate 125g milk chocolate 225g butter 4 eggs 225g caster sugar 75g self raising flour A pinch of salt is optional, however it helps combat the sweetness and adds a slight zing.
Method Method 1. Line a 12x 9-inch tin with greaseproof paper. 2. Melt the chocolate and butter in a bowl over a pan of simmering water. 3. In a separate bowl, beat the eggs and sugar together. 4. Pour in the melted chocolate and butter and stir. 5. Add the flour and salt, beat until combined. 6. Pour into the pre-lined tin and cook in a pre-heated oven at 190°C/ Gas mark 5 for 40 minutes. 7. Leave the brownie in the tin to cool. 8. Once cooled, tip the brownie out onto a serving plate and remove the greaseproof paper. 9. Use a cutter to cut out the top and bottom of your sandwich. 10. Fill with a spoonful of your favourite ice cream. 11. Dust with icing sugar and serve with fruit of your choice.
Top TopTip Tip
Don’t be tempted to overcook the brownie! It should be slightly soft and springy in the middle when you take it out of the oven.
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One a penny, two a penny...
• • • • • • • • • • • • • • •
Ingredients
2 x 7 g sachet dried yeast 455 g strong bread flour , plus extra for dusting 1 teaspoon sea salt 1 teaspoon mixed spice 1 teaspoon cinnamon ½ whole nutmeg 55 g caster sugar 2 pieces stem ginger 1 large free range egg 2 tablespoons plain flour 55 g sultanas or raisins 30 g dried cranberries 2 tablespoons mixed peel runny honey, to glaze 200 ml semi-skimmed milk
. . . . . . . . . . . . . . .
Hot Cross Buns Hot Cross Buns A traditional hot cross bun is a sweet bun that is marked with a cross to represent Jesus’ crucifixion. They are lightly spiced and contain currents. Hot cross buns are traditionally eaten on Good Friday, however these days they are sold in shops throughout the year. Maybe its because they taste so great… Well there’s no need to have shop-bought buns ever again, once you try this homemade recipe, there’s no going back!
Method 1. Add the milk and water to a small pan and place over a low heat for a few minutes until slightly warm. 2. Once you’ve done that, add the butter to a separate pan and place over a low heat for a few minutes until all the butter has melted. 3. Put warmed milk mixture to a medium bowl and stir in the yeast. Set aside. 4. Put the flour into a large bowl and add the salt, spices, a little bit of nutmeg and the sugar. 5. Chop the stem ginger and stir it into the mix. 6. Make a well in the centre and pour in the melted butter, followed by the yeast mixture. In a separate bowl, beat the egg and add it to the bowl. 7. Using a fork, mix well until you have dough, then transfer to a clean work surface and knead for around 10 minutes. 8. Return the dough to a flour dusted bowl, cover with a damp tea towel and leave to rise in a warm place for at least an hour. 9. Transfer the dough to a clean work surface then sprinkle over the dried fruit and mixed peel and knead into the dough for 1 to 2 minutes. 10. Preheat the oven to 190C/375F/Gas 5. Grease and line a large baking tray. 11. Divide the dough into 12 equal pieces and roll each into balls and place them onto the baking tray. 12. Cover with the tea towel and leave in a warm place for a further 30 minutes, until doubled in size. 13. Meanwhile, place the plain flour and 2 tablespoons water into a small bowl and mix to a thick paste. 14. Gently pat down the risen buns then use the batter to carefully trace a cross over the top with a piping bag or spoon. 15. Place the buns into the preheated oven for 15-20 minutes, until golden brown. 16. Transfer to a wire cooling rack, brush over a little honey and leave to cool. 17. Slice open the sticky hot cross buns, spread on some butter and enjoy! 27
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Deliciously British Jenna Scott