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Entries tagged with 'British'

Dill Yorkshire Puddings With Smoked Salmon and Horseradish Cream

Serious Eats Sydney Oland Post a comment

Inspired by the classic British recipe, these mini Yorkshire puddings are seasoned with dill and garlic and cooked in a muffin tin. Topped with smoked salmon and a fiery horseradish cream, they make for a fast, easy, and original brunch. More

St John Eccles Cakes

Serious Eats Emma Kobolakis Post a comment

Eccles cakes, named after the English town of Eccles, are small, round cakes made of flaky pastry and stuffed with currants. These Nose to Tail Eccles cakes are much the same, except they use buttery puff pastry to cuddle the currants. More

Summer Pudding Parfaits

Serious Eats Carrie Vasios Mullins Post a comment

A simple no-bake pudding that's perfect for breakfast: it's just white bread and berries. More

Glamorgan Sausages

Serious Eats Sydney Oland 4 comments

Closer to a fritter than what most of us think of as a sausage, these cheese and bread cakes are held together with egg and fried until the outside is crisp and the interior is soft and melted. More

Kidney Soufflé

Serious Eats Sydney Oland Post a comment

The soufflé should be cooked and then served immediately. This recipe is inspired by Downton Abbey and Ethel's attempt at a similar dish. Soufflé is temperamental by nature but if you follow the instructions and don't drop the finished dish, you should have better luck than she did. More

British Curry Sauce

Serious Eats Sydney Oland 5 comments

This spicy curry sauce can be found all over Britain, in chip shops and pubs - and even bottled (or powdered) in markets to use as a simple sauce to turn leftover roast dinners into a simple meal the following day. The spice can be tailored to the level of heat you want, but the base of aromatics and toasted spices make a fantastic base for any number of dishes. More

Faggots (Liver, Kidney, and Pork Meatballs)

Serious Eats Sydney Oland Post a comment

A mixture of organ meat and ground pork, wrapped in fat then roasted until just cooked through. These savory meatballs are delicious and relatively easy to make. As for the name, it comes from the way they resemble the wrapped look of old-time bundles of wood with the same name. Don't let the title throw you off; even offal beginners will delight in the fatty savory little packages. More

The Ultimate Beef Wellington

Serious Eats J. Kenji López-Alt 21 comments

The ultimate in luxurious roasts, Beef Wellington combines beef tenderloin, a rich mushroom duxelles, foie gras, and prosciutto, all wrapped in a buttery puff pastry crust. More

Lamb Phall

Serious Eats Sydney Oland 5 comments

Those familiar with this Anglo-Indian curry dish will immediately associate it with heat. Phall is widely touted as the hottest of the British curries, although its actual connection to India is limited at best. More

Cottage Pie with Shallots and Sherry

Serious Eats Sydney Oland 3 comments

When the leaves begin to turn brown and the evenings get darker, simple, hearty casseroles like cottage pie start to grace supper tables. Originally a way to use up scraps of meat leftover from a previous meal, cottage pie is now more commonly made with ground meat, but sometimes made with something braised. More

Welsh Rarebit with Roasted Tomatoes

Serious Eats Sydney Oland 6 comments

Rarebit makes a fantastic light supper or hearty snack to have at a pub after a few pints of beer. A simple mixture of sharp cheddar cheese, beer, cayenne, and mustard served hot on crisp toast can be topped with an egg if you're in the mood for a runny yolk. More

British-Style Mango Chutney

Serious Eats Sydney Oland 2 comments

A simple mango chutney and some tart aged cheddar might seem like an unlikely combination, but the sweet acidity of the chutney and the saltiness of the cheddar come together to make a sandwich that satisfies both sweet and salty urges in each bite. More

Mushy Peas

Serious Eats Sydney Oland 5 comments

To many of us, the idea of serving any vegetable mushy conjures up images of sad canned string beans, and overcooked carrots. Mushy peas are miles away from both of those dishes—peas are cooked simply with butter, then mashed and seasoned with lemon, salt and pepper. More

Classic Pork Pie

Serious Eats Sydney Oland 2 comments

There may not be a British meat pie more iconic than the pork pie. Pork and pork jelly set in a simple hot water crust—timeless, classic and elegant. Served cold as either a snack or as part of a meal, this hearty pie is a bit like a pâté en croûte, but more British. And if you've never had one, it is well worth the time to make it. More

Smoked Salmon and Dill Tea Sandwiches

Serious Eats Sydney Oland 2 comments

Throughout Britain and many of its colonies, tea is often served in the mid-afternoon as a quick bite between the midday and evening meal. Tea sandwiches as well as pastries, breads, butter, jams and small confections are served. Traditionally tea sandwiches are cold, two-bite sandwiches; some of the most common are egg salad, watercress, and smoked salmon. This version of the classic salmon tea sandwich uses a cream cheese with dill along with some red onion to brighten up the sandwich. More

Bubble and Squeak, Without the Leftovers

Serious Eats Sydney Oland 6 comments

Times of need call for resourcefulness and creativity, and it is out of that need that bubble and squeak was born. Bubble and squeak became popular during the Second World War when rationing was in effect throughout Britain and the need to stretch every morsel of food was a necessity. Taking whatever was left after a roast and frying into a cake (or sometimes hash) made those leftovers into an entirely new meal without wasting anything from the previous dinner. More

Bangers and Mash

Serious Eats Caroline Russock Post a comment

This big pile of sausages served with mashed potatoes and onion gravy is adapted from Dinah Buchholz's The Unofficial Harry Potter Cookbook and is certainly the kind of meal that will steel you against all sorts of darkly magical onslaughts. The sausages are spiced with all sorts of herbs (more mundane than magical, but delicious nonetheless), including marjoram, thyme, and sage, that give these all-beef (or beef and pork) links a wonderfully herbal kick. More

Cook the Book: Treacle Tart

Serious Eats Caroline Russock 11 comments

If you've been reading about the Treacle Tart throughout the Harry Potter series, this is your chance to finally taste the real thing. Adapted from The Unofficial Harry Potter Cookbook by Dinah Buchholz, imagine it as a pecan pie minus the pecans. A sweet, double crusted pie filled with a dark, sticky sweet filling of golden syrup, breadcrumbs, and lemon juice and zest. More

Royal Chocolate McVitie's Biscuit Cake

Serious Eats Carrie Vasios Mullins 15 comments

Dinner Tonight: Welsh Rarebit with Brussels Sprouts

Serious Eats Nick Kindelsperger 16 comments

Welsh rarebit just seemed right. It was devastatingly cold outside, and I needed something to warm my insides and soothe my head. For those of you scratching your heads, Welsh rarebit is English dish of a cheese sauce on toast. But it's so much more than that, as the cheese sauce combines beer with a good aged Cheddar. It also contains a good dose of Worcestershire sauce and mustard, so it has an edge. It's wonderfully complex, and a far cry from most cheddar sauces. More

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