BRITISH TERMS FOR FOOD RECIPES

BRITISH RECIPES | BBC GOOD FOOD

British recipes | BBC Good Food image

Classic British dishes such as toad in the hole and fish pie.

Provided by Good Food team

Number Of Ingredients 1

Ingredients

WARMING DUCK SOUP | GREAT BRITISH FOOD AWARDS

Warming Duck Soup | Great British Food Awards image

This fragrant soup is a fantastic way of using up the leftover meat and carcass from a roast duck - or any roasted bird for that matter

Provided by Great British Food

Prep Time 20

Cook Time 2 hours 20 min

Yield 4 Servings

Number Of Ingredients 19

Ingredients

1 Freedom Food duck carcass and any spare bones from a roast whole duck, all fat pulled off & discarded
Any spare duck meat picked off and reserved
2 small brown onions, split in half
1 bunch parsley stalks
1 small handful of dried porcini mushrooms
1/2 head of good garlic split horizontally across the middle
1 small sprig of thyme
2 bay leaves
5 peppercorns
3 medium carrots, peeled & finely diced
2 sticks of celery, de-strung & finely sliced
1 tin of flageolet beans, drained
40g pearl barley, cooked for 45 minutes or until tender & drained 3 large chard leaves, washed, rolled & shredded
3 tbsps medium sweet sherry
2 tbsps sea salt
Freshly ground black pepper
Sourdough bread
Handful of grated Parmesan (or similar British hard cheese)
Good olive oil, to dress

Steps:

Break up the duck carcass into 3 pieces and add it to a large pot with any remaining bones. Fill with water until the carcass is covered, then add the onions with their skin, the parsley stalks, porcini mushrooms, garlic, thyme, bay leaves and peppercorns.
Heat the pan to a very gentle simmer, cover and leave to cook for two hours, occasionally skimming the scum from the top.
Strain the stock carefully through a colander and then through a sieve before adding the stock back into the pan with carrots and celery. Bring up to a mild simmer again and season generously with salt. Cook for 10 minutes until the vegetables are tender, then add the beans, pearl barley and chard. Cook for a further 5 minutes.
Add the sherry with any reserved duck meat and cook for 2 more minutes. Divide between serving bowls and serve with sourdough bread, grated Parmesan and olive oil.

More about "british terms for food recipes"

CLASSIC SPOTTED DICK | COMFORT FOOD - JAMIE OLIVER

You can’t beat an old-school pudding like this one – melt-in-your-mouth sponge with a good old helping of custard, this is as British as it gets!
From jamieoliver.com
Total Time 2 hours
Cuisine https://schema.org/VegetarianDiet
Calories 446 calories per serving

1. Place a medium pan over a high heat and add the dried fruit and 150ml water. Cover and simmer for around 5 minutes, or until the water has been absorbed, then leave aside to cool.
2. Sift the flour and a pinch of salt into a large bowl, then rub in the butter and suet until it resembles breadcrumbs. Mix in the sugar and the soaked dried fruit, then gradually add the milk, stirring continuously to combine.
3. Grease a 1.5 litre pudding bowl with butter. Cut a circle of greaseproof paper to roughly the diameter of the pudding bowl and grease lightly with butter. Scoop the dried fruit mixture into the pudding bowl, then cover with the greaseproof paper, butter-side down. Place a double layer of tin foil on top, scrunching it around the rim of the bowl (if it has a lid, then simply place that on top instead). Wrap about 2 metres of string twice around the rim, tie in a double knot, then attach the end to the opposite side with a double knot to make a loose handle – this will make pulling the bowl out at the end a lot easier.
4. Place a deep pan over a high heat and place a saucer upside-down on the bottom. Gently place the pudding bowl into the pan, topping up with boiling water so the bowl is half submerged. Pop the lid on and simmer gently for 1 hour 40 minutes, or until the sponge is firm, but still slightly sticky in the middle, checking the water levels from time to time to make sure it doesn't dry up.
5. Carefully remove the bowl from the pan, take off the tin foil and greaseproof paper, then leave it to cool in the bowl for a few minutes. Meanwhile, heat the brandy in a pan over a low heat.
6. Place a large plate face-down on top of the pudding bowl and carefully turn out the spotted dick. Bring it to the table, pour over the brandy, then set it alight. Serve with a good helping of custard, and enjoy!

See details

CLASSIC SPOTTED DICK | COMFORT FOOD - JAMIE OLIVER

1. Place a medium pan over a high heat and add the dried fruit and 150ml water. Cover and simmer for around 5 minutes, or until the water has been absorbed, then leave aside to cool.
2. Sift the flour and a pinch of salt into a large bowl, then rub in the butter and suet until it resembles breadcrumbs. Mix in the sugar and the soaked dried fruit, then gradually add the milk, stirring continuously to combine.
3. Grease a 1.5 litre pudding bowl with butter. Cut a circle of greaseproof paper to roughly the diameter of the pudding bowl and grease lightly with butter. Scoop the dried fruit mixture into the pudding bowl, then cover with the greaseproof paper, butter-side down. Place a double layer of tin foil on top, scrunching it around the rim of the bowl (if it has a lid, then simply place that on top instead). Wrap about 2 metres of string twice around the rim, tie in a double knot, then attach the end to the opposite side with a double knot to make a loose handle – this will make pulling the bowl out at the end a lot easier.
4. Place a deep pan over a high heat and place a saucer upside-down on the bottom. Gently place the pudding bowl into the pan, topping up with boiling water so the bowl is half submerged. Pop the lid on and simmer gently for 1 hour 40 minutes, or until the sponge is firm, but still slightly sticky in the middle, checking the water levels from time to time to make sure it doesn't dry up.
5. Carefully remove the bowl from the pan, take off the tin foil and greaseproof paper, then leave it to cool in the bowl for a few minutes. Meanwhile, heat the brandy in a pan over a low heat.
6. Place a large plate face-down on top of the pudding bowl and carefully turn out the spotted dick. Bring it to the table, pour over the brandy, then set it alight. Serve with a good helping of custard, and enjoy!

See details

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