Eton Mess
Eton Mess is a dessert of English origin consisting of a mixture of strawberries, pieces of meringue and cream, which is traditionally served at Eton College’s annual cricket game against the students of Winchester College. The dish has been known by this name since the 19th century. A similar dessert is the Lancing mess, served throughout the year at Lancing College in West Sussex, England. The word mess refers to the appearance of the dish.
INGREDIENTS
1 Pound Fresh Strawberries
1 Pint Double Whipping Cream
Icing Sugar
12 Meringue Nests (Purchase in a Store)
Keep the ingredients in the refrigerator until needed as this is a dessert best served cool. Break up the meringues into bite sized irregular chunks. Forget baking your own meringues, it is far too much trouble and the store bought ones are as good quality as home baked meringues.
Remove the strawberry stalks and cut them in half or into thick slices if they are large. Place half of the cut strawberries and all of the icing sugar into a blender and blend for 20 seconds to make a puree. Whip the cream until it starts to thicken, but hasn’t turned solid. Add the meringues to a large bowl and pour in the cream & the strawberries. Add half of the puree and stir it all together gently with a spoon. The goal is to get a red and white marbled effect rather than a pink all over color. Spoon into serving dishes and drizzle over the remaining strawberry puree. Keep refrigerated until serving. Serves 4
Victoria Sponge
The Victoria Sponge Cake was named after Queen Victoria, who favored a slice of the sponge cake with her afternoon tea. A traditional Victoria Sponge consists of raspberry jam and whipped double cream or vanilla cream. The jam and cream are sandwiched between two sponge cakes. The top of the cake is not iced or decorated.
INGREDIENTS
8 Ounces Unbleached Flour
2 Teaspoons Baking Powder
8 Ounces Sugar
8 Ounces of Soft Butter
4 Large Eggs
½ Teaspoon Vanilla Extract
Filling:
4 Ounces Raspberry Jam
5 Ounces Double Cream – Whipped
Preheat the oven to 375° F. Beat the butter and sugar until pale and fluffy. In a small whisk the eggs just to mix. Slowly add the eggs to the butter and sugar mixture. Make sure that each addition is well mixed in before adding more. Sift the flour and baking powder, then gently fold into the egg mixture with a spatula. Use baking parchment to line a 9 inch round cake pan with a removable bottom. Line the side of the pan with a separate strip of parchment. Pour in the cake mixture. Bake for 30 minutes or until done. Cool on a wire rack. Remove the cake from the pan and cut into two equal layers using a bread knife. Spread jam on the cut surface of one layer and whipped cream on the other cut surface. Sandwich together. Serve sprinkled with confectioner’s sugar is you like. Serves 8
English Custard Pudding 
INGREDIENTS
1 Ounce Sugar
10 Ounces Boiling Milk
1 Tablespoon Vanilla Extract
2 Large Egg Yolks
Beat the egg yolks in a small bowl. In a large bowl combine the sugar, vanilla and the beaten yolks. Pour in the boiling milk whisking while you pour. Put the custard into a saucepan and over LOW heat. Stir until the right consistency is obtained. DO NOT let the mixture boil or you will end up with scrambled eggs. Remove from heat and either serve immediately or allow to cool. Once cooled it should be covered and kept in the refrigerator for 2 days. Do not reheat once chilled. Serves 4
Spotted Dick
Some would rather call this dessert “Spotted Dog Pudding.” The spotted part refers to the currants in the dough and the word dick is a colloquial word for pudding.
INGREDIENTS
8 Ounces Self-Rising Flour
4 Ounces Shredded Suet
8 Ounces Currants
2/3 Cups Cold Water
1 Ounce Sugar
1/8 Teaspoon Salt
Mix together the flour, sugar, salt, suet and the currents. Keep mixing and add a little water at a time until the whole becomes firm dough. Roll into a long cylindrical shape that is about 8 inches long. Carefully place the rolled pastry into a small pan that is close to 8 inches diameter as possible. On top of the stove, place this smaller pan into a larger pan that is filled with boiling water. Do not fill so that the water spills into the smaller pan. This is to make a steamer to “steam” the pudding. Put on the lid to the larger pan and steam for about 2 ¼ hours making sure that the water is topped up in the outer pan with boiling water. If you would rather steam in the oven you can wrap in roil and bake at 400° F for 1 ½ hours. Serve with custard. Serves 6
Traditional Fish & Chips
You don’t have to go to the “chippie” to get traditional fish & chips. Serve with salt and malt vinegar.
INGREDIENTS
4 Large Pieces of Either Cod or Haddock
2 ½ Pounds Potatoes
Sunflower Seed Oil
Salt & Pepper to Taste
Batter
7 Ounces Unbleached Flour
1 Large Egg
2 ½ Ounces Milk
2 ½ Ounces Water
2 Tablespoons Dark Beer
Peel the potatoes and cut them into chips. You should cook them after you start cooking the fish. Place them covered in water to stop them going brown. Set aside. Make the batter mixture by putting the flour into a large bowl. Whisk the egg and add the 2 tablespoons of dark beer in a separate bowl. Now pour the whisked egg into the flour adding the milk and water. Beat until smooth. Leave batter stand for an hour.
Heat a deep and heavy pan filled with enough oil to cover the chips. Make sure that the oil gets hot. If you drop in a tiny piece of potato and it immediately starts to sizzle then the oil is hot enough.
Heat another pan of oil just deep enough to cover the fish. Individually put each fish fillet into the batter. Slide the fish pieces back and forth to cover with the batter. Lift out the fish pieces and allow to drip for a moment and then repeat. This makes certain that the fish is completely covered in batter. Lower the battered fish into the hot oil skin side to the bottom of the pan to stop the fillet from curling as it heats. Now cook one fillet at a time. After 5 minutes turn the fish over and cook for another 3 to 4 minutes. Repeat with the second fillet, keeping the first cooked fillet warm in the oven. Now it is time to put the chips in the pan to cook. Take care as the oil might froth as the wet chips go in. This is normal, but be careful not to burn yourself. Carry on cooking the other two fillets and put them in the oven to keep warm. Lift out the chips when they reach a nice golden brown color and are cooked through. Use a mesh spoon to lift the chips out and let the oil drip back into the pan. Serve on plates or newspapers with the fish nestling on a bed of chips. Malt vinegar, salt & ketchup, YUM! Serves 4
Lamb Vindaloo
INGREDIENTS
1 Pound Cubed Lamb
1 Tablespoon Coriander Seeds
1 Teaspoon Cumin Seeds
2 Teaspoons Mustard Seeds
5 Black Peppercorns
5 Cloves
5 Dried Red Chilies
1 Cinnamon Stick
½ Teaspoon Cardamom Seeds
½ Teaspoon Ground Turmeric
6 Chopped Garlic Cloves
2 Tablespoons Chopped Ginger
1 Cup Wine Vinegar
5 Tablespoons Vegetable Oil
16 Ounces Canned Tomatoes
1 Cup Water
¼ Teaspoon Salt
Heat a large skillet over medium heat and fry the whole spices until browned. Grind them to a fine powder. Stir in the turmeric and salt. Blend the powder with the garlic, ginger and 4 tablespoons of wine vinegar to a smooth paste in a food processor. Rub the paste into the meat and leave to marinate overnight.
Heat the oil in a large skillet and fry the onions over a medium heat until golden brown. Add the lamb and fry for 15 minutes until golden brown. Stir in the tomatoes and fry until all the liquid has been absorbed and the oil appears on the surface. Add the remaining wine vinegar and water. Bring to a boil, cover and cook over a medium-low heat for 40 minutes until the meat is tender. Serves 4
Vegetable Samosa
INGREDIENTS
1 Finely Chopped Potato
1 Cup Lentils
1 Cup Peas
3 Tablespoons Vegetable Oil
1 Finely Chopped Onion
1 Teaspoon Cumin Seeds
1 Teaspoon Red Chili Powder
1 Tablespoon Wheat Flour
3 Cups Maida Flour
1 Tablespoon Curry Powder
1 Crushed Garlic Clove
¼ Teaspoon Salt
1 Cup Warm Water
¼ Cup Water
Deep Fryer
In a large skillet heat oil. When oil is hot add the onion, garlic, curry powder, cumin seeds and chili powder. Cook for 1 minute. Next add the lentils and cook for 2 minutes. Add the potatoes, peas and water. Bring to a boil. Reduce the heat and simmer covered for 20 minutes or until potatoes are tender. Blend 1 teaspoon flour with ¼ cup of water and add to the boiling mixture. As the mixture thickens, remove from the heat and let it cool. To make the dough, mix 3 tablespoons oil with the maida flour, add the cumin and gradually stir in the warm water with the salt to form a fairly stiff dough. Cover and let it stand for half an hour. Divide the dough in half. Roll out each to 1/8 inch thickness and cut into rounds by using a 3 ½ inch cutter. Place 1 teaspoon of the filling in the center of each round. Brush edges lightly with water and fold in half or in the form of a triangle. Press edges with your thumb and finger. Deep fry the samosas to a golden brown. Drain the excel oil by putting samosas on paper towels. Serve with Pudina (Mint) Chutney. Makes approximately 12 samosas
Lamb Korma
INGREDIENTS
1 Pound Cubed Lamb
4 Tablespoons Plain Yogurt
3 Chopped Onions
3 Chopped Garlic Cloves
2 Inches Ginger
3 Tablespoons Ghee
8 Crushed Black Peppercorns
4 Coarsely Crushed Green Cardamom Pods
2 Crushed Cloves
1 Teaspoon Chili Powder
2 Teaspoons Ground Coriander
2 Cups Water
¼ Teaspoon Salt
Fresh Chopped Coriander
Place 2 of the onions, garlic and ginger in a food processor and blend to a smooth paste. Heat the ghee in a large skillet and add the remaining roughly chopped onion. Stir frequently and fry to a pale golden color. Add the crushed spices, salt and lamb. Stir constantly and fry the meat for 5 to 8 minutes to a rich brown color. The ghee will start to separate at this stage. Add the ground onion paste. Continue to stir for another 10 minutes until the mixture is well browned. Add the chili powder and ground coriander. Stir well. Add the yogurt 1 tablespoon at a time stirring continuously. Fry until the ghee again starts to separate. Soon the sauce (masala) will start to stick to the bottom of the pan. Add the water at this stage and mix well. Cover with a tight fitting lid and reduce the heat. Simmer for 1 ½ hours or until the meat is tender and the sauce has thickened. Transfer to a serving dish and sprinkle with fresh coriander. Serves 4
Tandoori Chicken
INGREDIENTS
1 Pound Boneless Chicken
2 Sliced Onions
2 Lemons
5 Whole Green Chilies
3 Tablespoons Onion Paste
½ Teaspoon Ginger Paste
½ Teaspoon Garlic Paste
1 Teaspoon Turmeric Powder
1 Teaspoon Red Chili Powder
1 Teaspoon Coriander Powder
1 Teaspoon Cumin Powder
½ Cup Plain Yogurt
¼ Teaspoon Salt
¼ Tablespoon Cinnamon Powder
¼ Tablespoon Clove Powder
2 Tablespoons Oil
Wash and pat dry the chicken pieces. Mix onion paste, ginger, garlic, turmeric, red chili powder, coriander, cumin, yogurt, salt, cinnamon, 1 tablespoon oil and clove powder into a medium sized bowl. Mix well. In a large bowl place all of the chicken pieces and pour the spice mixture over the chicken. I like to use the zip lock bags for marinating. Make certain that all of the chicken pieces are covered with the marinade. Chill in the refrigerator for 8 hours. When ready to cook preheat the oven to 450° F. Oil a large flat baking sheet. Place the chicken on prepared baking sheet one by one in a single layer. Bake for 45 minutes. Turn chicken pieces over and bake for another 5 minutes. Remove from oven and garnish with sliced onions and sliced lemons. Serves 4
Garlic Naan
INGREDIENTS
1 Package Active Dry Yeast (.25 Ounce)
1 Cup Warm Water
¼ Cup White Sugar
3 Tablespoons Milk
1 Beaten Egg
2 Teaspoons Salt
4 ½ Cups Bread Flour
4 Teaspoons Minced Garlic
3 Teaspoons Chopped Coriander
¼ Cup Melted Butter
In a large bowl, dissolve yeast in warm water (NOT hot water). Let stand about 10 minutes – until frothy. Stir in sugar, milk, egg, salt and enough flour to make soft dough. Knead for 6 minutes on a lightly floured surface until smooth. Place dough in a well oiled bowl and cover with a damp cloth. Set aside in a warm place to let rise. Let rise for 1 hour or until dough has doubled in volume. Punch the dough and knead in garlic and chopped coriander. Pinch off small handfuls of dough that are about the size of golf balls. Roll into balls and place onto a tray. Cover with a towel and allow rising again until doubled in size. This should take about ½ hour. During the second rising, preheat grill to a high heat. Lightly oil the grill and roll one ball of dough into a thin circle. Place dough on the grill and cook for 2 to 3 minutes or until puffy and lightly browned. Brush uncooked side with butter and turn over. Brush cooked side with butter and cook until browned for another 2 to 4 minutes. Remove from grill and continue the process until all of the naan has been prepared. If you don’t have a grill you may cook in the oven on a pizza stone. Makes 14 garlic naan
