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Entries tagged with 'British Bites'

Oat-Stuffed Chicken Legs

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This quick chicken dish is a more modern variation of the Scottish preparation sometimes called howtowdie, which features a whole chicken stuffed with oats and served over spinach and poached eggs. Here, I've use exclusively chicken legs and added some quickly sautéed mushrooms to the oat filling. Serve it with some roasted vegetables and a dollop of good mustard for a satisfying, simple supper. More

Oatcakes

Serious Eats Sydney Oland 9 comments

Though these oat-based yeast pancakes may appear lacy and delicate, they're actually quite satisfying and substantial. They're traditionally stuffed with savory ingredient like eggs, sausage, and ham, but they can also be loaded with syrup and filled with jam. More

Arugula, Salmon, and Leek Tart

Serious Eats Sydney Oland 1 comment

We're starting to get into the season of fantastic greens, and this recipe calls for one of my favorites. Arugula (also known as rocket) is prepared in two ways—chopped and quickly cooked with leeks for the tart filling, as well as lightly dressed and served on top, adding its characteristic bright, bitter flavor to an otherwise rich, creamy dish. More

Beef, Ale, and Marmite Pie

Serious Eats Sydney Oland 1 comment

We have reached the end of May, and with it, the last dish of Marmaggedon. This recipe celebrates Marmite's salty, savory flavor in the form of ale-stewed beef wrapped in flakey pastry. It makes a hearty, filling dinner but could just as easily go along on a picnic as a chilled dish, instead. More

Cheddar-Marmite Scones

Serious Eats Sydney Oland 3 comments

As we enter our fourth week of Marmageddon, we'll be delving into the world of baking. Most people enjoy their Marmite on some toast with butter, so we were confident that adding the salty spread to some cheddar-studded scones would hit the spot. These small cakes are simple and deeply savory, begging to be slathered in even more Marmite and butter. More

Bacon Wrapped Marmite Chicken Legs

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In our third week of Marmaggedon, we bring you a marmed-up version of the classic roast chicken legs. In this version the legs get wrapped in bacon, and then coated in a mixture of Marmite, chicken stock and brown sugar. More

Marmite Onion Fritters

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Our second week of Marmageddon brings you onion and Marmite fritters, perfect for snacking on while polishing off a few pints of beer. More

Coddled Eggs with Marmite Mushrooms

Serious Eats Sydney Oland 2 comments

Eggs coddled with mushrooms and Marmite. More

Scotch Woodcock (Creamy Scrambled Eggs and Anchovies on Toast)

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Of all the words I could use to describe British food, simplicity would probably be the first. Scotch woodcock, a dish of soft scrambled eggs on toast topped with anchovies, is simplicity at its finest. And in the grand tradition of British dishes with funny names (welsh rarebit, salmagundi, cawl cennin) this dish uses no actual woodcock. More

Bread and Butter Pudding

Serious Eats Sydney Oland 1 comment

This simple bread pudding is the perfect dessert after a filling meal. Rich and soft, it's often served with a custard sauce, but this version is so creamy and tender that it really doesn't need anything else but a strong cup of tea. If you have the time, letting the raisins sit in a few tablespoons of brandy before you assemble the pudding makes it even more decadent. More

Yorkshire Pudding

Serious Eats Sydney Oland 6 comments

Arguably the most famous of the British puddings, Yorkshire pudding always makes an impressive side to serve along a perfectly cooked roast beef. But what happens if you don't have a pan of hot beef drippings to make your Yorkshire pudding in? Don't fret! You can make Yorkshire pudding in a variety of fats, taking this special occasion pudding to a fantastic side (or meal) you can make any night of the week. More

Braised Rabbit with Parsnips

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Rabbit is a lovely, delicate meat that takes well to braising in a gently seasoned cooking liquid. A mixture of just a few aromatics and mild herbs is the perfect thing to let the inherent flavor of rabbit shine. More

Chicken and Leek Pie

Serious Eats Sydney Oland 5 comments

Of all the great things that Britain has given the world, savory pies have got to top the list. From the hand-held pasty to the potato-topped fish pie or the always delicious steak and kidney, a good savory pie is hard to refuse. And this version filled with chicken and leek is a fantastic pie to get started with, if this type of dish is not already one of your favorites. 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

Queen of Puddings

Serious Eats Sydney Oland 2 comments

A dish fit for a Queen, this pudding has roots that can be traced back as far as the seventeenth century. With peaks of soft meringue with a softly toasted crust, covering a sweet center of jam and a base of custard, this pudding is a true British classic that has stood the test of time. More

Buttery Rowies

Serious Eats Sydney Oland 4 comments

Buttery rowies are native to Aberdeen, and are typically made with lard and served with butter and jam. This is a version of the crisp, layered rolls that uses salted butter to achieve the fatty layers and adds a tablespoon of brown sugar to the last layer of butter. Adding a thin layer of brown sugar gives the rolls a bit of sweetness that complements the salty butter perfectly. More

Mulligatawny Soup

Serious Eats Sydney Oland 3 comments

Mulligatawny marries both British and Indian ingredients to form a soup that is a bit spicy, a bit sweet, and very satisfying. There are many versions of this popular soup - some contain rice, some coconut milk, others are vegetarian while some include meat. The important elements are spice, sweetness, and in my opinion lentils. More

Kidney Soufflé

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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

Ploughman's Pate

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Traditionally ploughman's pate was a way to use up bits of leftover cheese and stretch ingredients as far as possible. Often a part of a "ploughman's lunch," this flavorful cheese spread can be made with whatever cheese you have on hand. More

Raisin Tea Cake

Serious Eats Sydney Oland 4 comments

It's always nice to have something alongside a good cup of hot tea. Sandwiches, cookies, and buns are all great choices, but to me a nice slice of tea cake and butter is hard to beat. This is a simple cake, dotted with raisins soaked in tea—but put it next to a pot of tea, and take a moment to read a newspaper or stare out a window, and you'll be ready to get back to the real world feeling satisfied and invigorated. More

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